• Culinary science and hospitality research
• /
• v.21 no.6
• /
• pp.120-132
• /
• 2015

The purpose of this study was to provide preliminary information for the utilization extension of Chinese artichoke(Stachys sieboldii Miq) as a functional food material. The effects of the addition of Chinese artichoke powder(0, 3, 6, 9, and 12%) in white bread formulation on phenolics content and antioxidant properties, and sensory analysis(seven-point hedonic test) were examined. The contents of total polyphenols(TPC), flavonoids (TFC), and tannins(TTC) in Chinese artichoke powder were $139.09{\pm}1.97mg\;GAE/g\;dw$, $74.33{\pm}2.69mg\;QE/g\;dw$, and $40.41{\pm}2.54 mg\;TAE/g\;dw$, respectively. As the amount of Chinese artichoke powder increased, the phenolics contents also significantly increased(p<0.001, p<0.001, and p<0.001 on TPC, TFC, and TTC, respectively), the highest TPC($104.27{\pm}0.13mg\;GAE/g\;dw$), TFC($71.03{\pm}1.75mg\;QE/g\;dw$), and TTC($8.76{\pm}0.12mg\;TAE/g\;dw$) were achieved in the white bread having the highest percentage of Chinese artichoke powder(12%). The $IC_{50}$ values of Chinese artichoke extract for 1,1-diphenyl-2-picrylhydrazyl(DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid(ABTS) radical scavenging activities were 1.42 mg/mL and 1.57 mg/mL, respectively. Scavenging activities of DPPH and ABTS radicals of white bread were significantly increased according to the levels of added Chinese artichoke powder(p<0.001 and p<0.001, respectively). In the acceptance test, the white bread containing 9% Chinese artichoke powder was ranked significantly higher than the other groups according to all sensory parameters such as appearance, flavor, taste, texture, and the overall acceptability. Overall, Chinese artichoke enhanced white bread could be developed as an antioxidant-enriched bread with good sensorial properties.

• Journal of Mushroom
• /
• v.16 no.2
• /
• pp.111-117
• /
• 2018

This study was conducted to compare the composition and antioxidant activity of 1- and 2-year-old Poria cocos Wolf cultivated at a mortuary and cemetery. An elemental analyzer test showed oxygen, carbon, hydrogen, nitrogen, and sulfur to be present at concentrations of 45~46%, 39~41%, 6.06~6.1%, 0.21~0.22%, and 0%, respectively. No differences in composition were observed among samples. Eleven minerals (S, Ca, Mg, P, As, Se, Cu, Fe, Pb, Zn, and Cd) found in P. cocos cultivated at the mortuary and cemetery were analyzed by inductively coupled plasma mass spectrometry (ICP). The levels of S, Fe, Mg, and Zn in P. cocos were higher in cemetery-cultivated samples than in mortuary-cultivated samples. A 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay for antioxidant activity revealed half-maximal inhibitory concentration ($IC_{50}$)values of P. cocos to be 8.601 mg/mL (mortuary, 1 year old), 12.85 mg/mL (cemetery, 1 year old), 1.23 mg/mL (mortuary, 2 years old), and 1.18 mg/mL (landfill, 1 year old). A 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) assay revealed $IC_{50}$ values of 15.85 mg/mL (mortuary, 1 year old),14.59 mg/mL(cemetery, 1 year old), 3.9 mg/mL (mortuary, 2 years old), and 14.92 mg/mL (cemetery, 1 year old). The results showed a concentration-dependent effect. Two-year-old mortuary-cultivated P. cocos had the highest antioxidant activity among samples. Ultrastructure analysis with a field emission scanning electron microscope (FE-SEM) showed no obvious differences among samples.

• Food Science and Preservation
• /
• v.22 no.4
• /
• pp.613-621
• /
• 2015

In this study, the anti-oxidant and anti-inflammatory activities of water extract (ASSW) and 70% ethanol extract (ASSE) of Allium sativum L. stems were investigated using Raw 264.7 cells induced by lipopolysaccharide (LPS). ABTS radical scavenging activities of ASSW and ASSE at $1000{\mu}g/mL$ concentration were 96.9% and 97.8%, respectively. In order to investigate the potential anti-inflammatory effects of ASSW and ASSE, nitric oxide (NO), pro-inflammatory cytokines, interleukin-6 (IL-6), and tumor necrosis factor including ${\alpha}$ (TNF-${\alpha}$), interleukin-$1{\beta}$ (IL-$1{\beta}$), and prostaglandin-E2 (PGE2) were measured. ASSW and ASSE at $100{\mu}g/mL$ concentration showed inhibitory effects against NO production by 18% and 23%, respectively. Production of IL-$1{\beta}$ and IL-6 after treatment with ASSW and ASSE at $100{\mu}g/mL$ decreased by approximately 28% and 15% for ASSW and 17% and 12% for ASSE, respectively. In addition, production of TNF-${\alpha}$ after treatment of $100{\mu}g/mL$ of ASSW and ASSE decreased by 24% and 23%, respectively. In addition, the treatment of $100{\mu}g/mL$ of ASSW and ASSE showed inhibitory expressions against PGE2 by 45.47% and 33.87%, respectively. These results suggested that ASSE showed greater inhibitory activity than that of the ASSW by the suppression of inflammatory mediators, including NO, IL-6, TNF-${\alpha}$ and PGE2 production, and the expressions of iNOS and COX-2 in macrophages. In conclusion, ASSW and ASSE may have some ancillary effects on inflammatory factors as potential anti-inflammatory agents.

• Korean Journal of Food Science and Technology
• /
• v.45 no.2
• /
• pp.227-234
• /
• 2013

The purpose of this study was to determine the possibility of using Oenanthe javanica as a natural health food source. To accomplish this, its general and biological activities were measured. Its carbohydrate, crude protein, crude lipid, and ash contents were 44.7, 9.8, 8.9, and 27.8%, respectively. The K content was largest for minerals followed by Ca, P, and Mg, which means that Oenanthe javanica is an alkali material. The concentrations of total phenol and flavonoids of OJE were $88.9{\pm}0.46$ mg GAE/g, and $28.6{\pm}0.64$ mg QE/g, respectively. Gallic acid, catechin, chlorogenic acid, and caffeic acid in OJE as measured by using HPLC were $0.9{\pm}0.23$, $1.2{\pm}0.19$, $227.1{\pm}0.62$, and $4.0{\pm}0.35$ mg/g. The DPPH and ABTS radical scavenging activities of OJE were 72.2%, and 66.1%, respectively, at $1,000{\mu}g/mL$. The FRAP and reducing power of OJE were 0.79, and 0.41 absorbance units value respectively, at $1,000{\mu}g/mL$. OJE possessed significant antioxidant properties, which suggests its great potential as a functional ingredient for food applications.

• Korean Journal of Food Science and Technology
• /
• v.52 no.4
• /
• pp.369-376
• /
• 2020

The purpose of this study was to evaluate the antioxidant components and activities of HR02/04(8:2)-W, a mixture of S. quelpaertensis Nakai and F. erecta var. sieboldii. We investigated the p-coumaric acid, total flavonoid, and total phenol contents. To evaluate the antioxidant efficacy, we measured the 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2'-azino-bis(3-ethylbenzthiazoline6-sulfonic acid) diammonium salt (ABTS) radical scavenging activity, FRAP activity, reducing power, and ORAC value. We observed the protective effect of hydrogen peroxide against cell damage in human dermal fibroblasts. As a result of the experiment, the p-coumaric acid, total flavonoid, and total phenol contents were 75.62±1.56 mg/100 g, 21.57±0.84 mg rutin equivalent (RE)/g, and 21.25±1.31 mg gallic acid equivalent (GAE)/g, respectively. In the experiments on antioxidant activity, HR02/04(8:2)-W was found to have significantly increased antioxidant activity. In the human dermal fibroblasts, the HR02/04(8:2)-W treated groups could effectively protect cells against oxidative damage. In this study, we confirmed that HR02/04(8:2)-W is a material with effective physiological antioxidant activity.

• The Korean Journal of Food And Nutrition
• /
• v.27 no.2
• /
• pp.147-155
• /
• 2014

This study is conducted to investigate the yield of extract, total phenolic compounds, total flavonoid compound contents, free radical scavenging activities (DPPH assay, ABTS assay), reducing power (Oyaizu's assay, FRAP assay) and antimicrobial activities of spinach according to various cooking methods (non-blanched, blanched, seasoned). The yield of non-blanched spinach is 1.64% and the extract yield of blanched spinach is 1.49%, and on the other hand, the yield of seasoned spinach is 6.01%. Total polyphenol contents of seasoned spinach is recorded as $124.31{\pm}1.37mg$ GAE/100 g FW, non-blanched spinach $51.24{\pm}0.27mg$ GAE/100 g FW, and blanched spinach $42.48{\pm}0.53mg$ GAE/100 g FW. From the total flavonoids, seasoned spinach extracts ($15.60{\pm}0.20mg$ CE/100 g FW) showed higher total flavonoid contents than non-blanched. Total antioxidant activities (DPPH assay, ABTS assay, FRAP assay, reducing power) are shown to be in the order of seasoned spinach > non-blanched spinach > blanched spinach. In the antimicrobial activities, non-blanched spinach (5, 10 mg/disc) showed antimicrobial activity against S. enterica and P. aeruginosa. The inhibition zone diameter from extracts of blanched spinach has not been detected. Seasoned spinach indicated antimicrobial activity only against P. aeruginosa (8.15 mm) at 10 mg/disc. If we are to eat a lot of non-blanched spinach, it would cause calculus. Blanching helps to prevent against calculus, since the blanching process can remove various amounts of oxalic acids. The overall results of this study demonstrate that seasoned cooked spinach would be the most efficient way of ingestion to consume antioxidant compounds.

• Korean Journal of Food Science and Technology
• /
• v.50 no.2
• /
• pp.225-237
• /
• 2018

This study was conducted to compare nutritional analysis and neuroprotective effect of 5 cultivars of Diospyros kaki (Dungsi, Godongsi, Gojongsi, Gabjubaekmok, and Bansi). In nutritional analysis, three free sugars: sucrose, glucose, and fructose, and six fatty acids: tartaric acid, hexadecanoic acid, palmitic acid, oleic acid, octadecenamide, and octadecane, were detected. Potassium and phosphorus levels were the highest in inorganic component analysis, and glutamic acid and aspartic acid were the highest contents in amino acid analysis. Vitamin C was detected in all cultivars. Total phenolic content was the highest in Dungsi. Antioxidant activities such as ABTS (3-ethylbenzothiazoline-6-sulfonic acid), DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activities, FRAP (ferric reducing/antioxidant power), and MDA (malondialdehyde) inhibitory effect were the highest in Gabjubaekmok. Acetylcholinesterase inhibitory activity, cell viability, intracellular reactive oxygen species (ROS) accumulation, and lactate dehydrogenase (LDH) release were measured to confirm the neuroprotective effect in MC-IXC cells. Gabjubaekmok showed significant acetylcholinesterase (AChE) inhibition and neuroprotection.

• Food Science and Preservation
• /
• v.23 no.6
• /
• pp.876-882
• /
• 2016

The antioxidant and anti-inflammatory effects of Corni fructus extracts (CEF, EtOAc extraction; CBF, buthanol extraction; CWF, water extraction) were investigated. The total phenolics of CEF (173.3 mg TAE/g) were significantly higher than those of CWF (26.7 mg TAE/g) and CBF (94.8 mg TAE/g). DPPH and ABTS free radical scavenging activity of CEF (DPPH: $RH_{50}$; $25.1{\mu}g/mL$, ABTS: $RC_{50}$; $36.1{\mu}g/mL$) showed even higher than that of BHA and ${\alpha}-tocopherol$ used as positive control. All three Corni fructus extracts in the concentration of $1{\sim}100{\mu}g/mL$ were effective inhibitors of NO and prostaglandin $E_2$ ($PGE_2$). NO production was inhibited 71.3~92.2% by CEF, 76.8~85.5% by CBF and 74.4~96.9% by CWF, respectively. CEF, CBF and CWF ($1{\sim}100{\mu}g/mL$) inhibited also pro-inflammatory cytokines like $TNF-{\alpha}$, $IL-1{\beta}$ and IL-6 very effectively. $TNF-{\alpha}$ was inhibited up to 51.2% by CWF and $IL-1{\beta}$ was inhibited up to 67.1% by CEF. IL-6 was best inhibited by CEF up to 58.9%. This study suggested the potential of Corni fructus for use as an excellent antioxidant substance and inflammatory inhibiting mediators. Therefore CEF, CBF and CWF Corni fructus extracts may be used for therapeutic approach to various inflammatory diseases.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.37 no.3
• /
• pp.269-275
• /
• 2008

The avocado is a widely grown and consumed fruit that is high in nutrients and low in calories, sodium, and fats. In this study, antioxidant activities and induction of apoptosis by methanol extracts from sarcocarp, seed and peel of avocado were investigated in vitro. Contents of total polyphenols in methanol extracts from sarcocarp, seed and peel were 13.89, 137.12 and $223.45{\mu}g/mg$ respectively. Radical-scavenging activities of the methanol extracts were examined by using ${\alpha},{\alpha}$-diphenyl-${\beta}$-picrylhydrazyl (DPPH) radicals and 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) assay. The methanol extracts from the peel of avocado showed higher scavenging activities against DPPH, ABTS than those from sarcocarp and seed. Apoptosis in MDA-MB-231 cells mediated by the methanol extracts of avocado was associated with the increase of activation of caspase-3 and caspase-3 target protein, PARP. Therefore, with more researches on identification and action mechanism of active compounds, the methanol extracts from peel and seed of avocado is expected to be a natural source for the developments of functional food and medical agents to prevent human breast cancer.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.44 no.6
• /
• pp.840-846
• /
• 2015

We investigated blueberry wine made using traditional yeast (Saccharomyces cerevisiae M-5) and Saccharomyces cerevisiae Fermivin which is widely used in wine manufacturing, and measured its fermentative characteristics and antioxidant activity. S. cerevisiae M-5 is a traditional yeast isolated from domestically grown Black raspberry (Rubus occidentalis). Both S. cerevisiae M-5 and Fermivin were inoculated into blueberry juice (BBJ) up to $1{\times}10^9CFU/kg$, followed by incubation at $25^{\circ}C$ for 39 days. Final fermentation products of blueberry fermented with S. cerevisiae M-5 (BBM) presented 13.10% alcohol, $8.42^{\circ}Bx$ of sugar, and 1.183% acidity, and final fermentation products of blueberry fermented with Fermivin (BBF) presented 14.20% alcohol, $8.2^{\circ}Bx$ of sugar, and 1.153% acidity. The contents of total polyphenol and flavonoid compounds of BBM were higher than those of BBF and BBJ. DPPH and ABTS radical scavenging activities and reducing power of BBM were higher than those of BBF. The sensory evaluation revealed that BBM showed excellent flavor, taste, and overall acceptability compared with BBF. Based on these results, the possibility of industrial utilization of S. cerevisiae M-5 as traditional yeast was confirmed by sensory evaluation and antioxidant activity. Fermentation rate of S. cerevisiae M-5 was similar to Fermivin, which is used in the food industry.