• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.4
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• pp.487-493
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• 2010

The purpose of this study was to evaluate antioxidant and antigenotoxic effects of Omija (Schizandra chinensis B.) extracted with various solvents (acetone, ethanol, and methanol). The total polyphenol content (TPC) of methanol extract (ME), ethanol extract (EE) and acetone extract (AE) from Omija were 1183.3, 1009.4, and 747.3 mg/100 g (garlic acid equivalents: GAE), respectively. Antioxidant effects of the Omija extracts was measured by DPPH radical-scavenging activity (RSA) and superoxide dismutase (SOD)-like activity. The $IC_{50}$ for DPPH RSA was in the order of EE $(1411.1\;{\mu}g/mL)$=AE $(1462.0\;{\mu}g/mL)$>ME $(1585.0\;{\mu}g/mL)$. The $IC_{50}$ for SOD-like activities was the highest in ME $(905.7\;{\mu}g/mL)$=EE $(970.3\;{\mu}g/mL)$>AE $(1579.4\;{\mu}g/mL)$. The antigenotoxic effect of Omija on DNA damage induced by $H_2O_2$ in human leukocytes was evaluated by comet assay. $H_2O_2$ induced DNA damage was effectively protected by all of the Omija extracts. Aectone extract of Omija showed the highest antigenotoxic effect ($IC_{50}$ value of AE is $14.6\;{\mu}g/mL$) followed by EE, and ME (21.4 and $34.4\;{\mu}g/mL$), respectively. As a result, we propose that Omija (Schizandra chinensis B.) can serve as a new natural source enriched with potent antioxidant and antigenotoxic agents.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.7
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• pp.1071-1076
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• 2016

The feasibility of incorporating aronia powder (AP) as a value-added food ingredient into convenient food products was investigated using cookie as a model system. AP was incorporated into cookies at amounts of 0, 1, 2, 3, and 4% (w/w) based on total weight of wheat flour. The pH level of cookie dough decreased significantly with increasing levels of AP (P<0.05), whereas moisture content and density were not directly affected by levels of AP incorporation. The spread ratio increased significantly upon addition of AP; however, it was not significantly affected by level of AP incorporation. The loss rate of cookies decreased significantly with increasing levels of AP (P<0.05). In terms of color, lightness and yellowness decreased while redness increased significantly (P<0.05) with increasing levels of AP. Use of AP significantly decreased hardness of cookies (P<0.05), but no significant differences were found between control and 1% sample, 1% and 2% sample, 2% and 3% sample, and 3% and 4% sample (P>0.05). 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) radical scavenging activities were significantly elevated by AP addition, and they increased significantly as AP concentration increased in the formulation (P<0.05). Correlation analysis indicated that acceptances of color and chewiness were negatively correlated well with the level of AP incorporation, density and moisture content of cookie dough, and cookie redness, whereas they were positively correlated with pH of cookie dough, loss rate, and hardness (P<0.01 or P<0.05). Finally, consumer acceptance test indicated that the highest levels of AP incorporation (4%) had an adverse effect on general consumer preferences. In contrast, cookies with moderate levels of AP (2%) are recommended based on overall scores to take advantage of the antioxidant properties of AP without sacrificing consumer acceptability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.1
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• pp.143-148
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• 2016

This study investigated the lignan content, total phenol content, and antioxidant activities [2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging and oxygen radical absorbance capacity (ORAC)] of fermented sesame by cultivars. The results showed that the lignan contents of fermented and non-fermented sesame ranged from 2.35~6.58 mg/g and 2.17 to 6.58 mg/g, respectively. The highest total phenol contents of fermented and non-fermented sesame were 51.90 mg gallic acid equivalent (GAE)/g and 25.94 mg GAE/g, respectively. DPPH radical scavenging and ORAC value ranged from 37.95 to 82.57% and from 172.34 to $1,067.80{\mu}M$ TE/g in non-fermented sesame and fermented sesame, respectively. Fermented sesame had higher lignan content, total phenol content and antioxidant activities. than those of non-fermented sesame. Fermented sesame subjected to bioconversion showed increased lignan content and high antioxidant activity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.9
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• pp.1197-1204
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• 2012

As an effort to develop functional food ingredients and to discover the biological activity, the total phenolic content, total flavonoid content, DPPH and ABTS radical scavenging activity, SOD-like activity, ferric reducing antioxidant power (FRAP), and $Fe^{2+}$ chelating of Aster scaber were measured using a 70% ethanol extract and various solvent fractions. As a result, the total phenolic concent was highest in an ethyl acetate fraction of 141.9 mg GAE eq/g and the total flavonoid content was 105.6 mg QUE eq/g. The DPPH radical scavenging activity was highest in an ethyl acetate fraction of 97.1% at a concentration of 1,000 ${\mu}g/mL$ (p<0.05). The ABTS radical scavenging activity showed a 86.9% ethyl acetate fraction and a 57.9% butanol fraction at a concentration of 125 ${\mu}g/mL$, and higher than that of positive control (${\alpha}$-tocopherol and BHT) (p<0.05). The SOD-like activity showed 42.8% in an ethyl acetate at a concentration of 1,000 ${\mu}g/mL$. The ethyl acetate fraction showed the highest value of FRAP at 1051.9 ${\mu}M$ and a concentration of 1,000 ${\mu}g/mL$ (p<0.05). The $Fe^{2+}$chelating was highest in the 70.1% chloroform fraction at a concentration of 500 ${\mu}g/mL$ (p<0.05). There is the highest correlation between DPPH radical scavenging activity and FRAP (r=0.981) as compared to other antioxidant assays (p<0.01). With these results, we confirmed that the ethyl acetate fraction of Aster scaber has great antioxidant potential. So it can be expected to be developed into a specific functional food ingredient.

• Culinary science and hospitality research
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• v.20 no.6
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• pp.115-127
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• 2014

This study was carried out to investigate the effectiveness of the Lycopene cultivar of cherry tomatoes as a functional food and food material by measuring the total polyphenol and flavonoid content, anti-oxidative and anticancer activity. The contents of polyphenol and flavonoid were $12.28{\pm}1.78mg$ and $3.89{\pm}0.54mg$ per one g of dried cherry tomatoes respectively. The anti-oxidative activity of the cherry tomato was verified by measuring ${\alpha}$-${\alpha}$-diphenyl-${\beta}$-picrylhydrazyl (DPPH) radical scavenging activity (DSA), 2,2'-azinobis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) radical scavenging activity (ASA) and ferric reducing antioxidant power (FRAP). 50% of radical scavenging concentrations ($IC_{50}$) of DSA and ASA were $328.64{\pm}4.190{\mu}g/mL$ and $350.61{\pm}3.300{\mu}g/mL$ respectively. FRAP value was $26.92{\pm}0.68{\mu}mol$ $Fe^{2+}/g$. The effects of the cherry tomato extract on the growth of a normal lung cell (Hel299), lung cancer cell (A549), cervical cancer cell (HeLa) and a liver cancer cell (HepG2) were investigated using MTT assay. The cherry tomato extract showed a significantly strong growth inhibition effects against A549 cell and $IC_{50}$ was $375.46{\pm}33.670{\mu}g/mL$. The extract also inhibited growths of HeLa and HepG2 cells weakly. In this study we found that Lycopene cultivar of cherry tomato had anti-oxidative activity and strong inhibition effect against lung cancer cells. These results indicate that the Lycopene cultivar of cherry tomato would be a functional food and food material.

• Culinary science and hospitality research
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• v.20 no.6
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• pp.91-101
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• 2014

This study examines ice cream products with higher preference as dessert food using Tarak which is Korean traditional fermented milk (sherbet 1 kind, ice milk 2 kinds(IM-2, IM-4), ice cream 1 kind (IC-6)), and investigates the quality characteristics of each Tarak ice cream. For viscosity of the mix for Tarak ice creams, sherbet showed the lowest, and IC-6 showed the highest, significantly. For overrun, at 10 minutes, IC-6 with high milk fat content showed a higher value, and at the final 30 minutes, there was no significant difference among all samples. For melting point, IC-6 showed the highest and sherbet showed the lowest. For number of lactic acid bacteria, sherbet showed 7.32 Log CFU/g and IM-2, IM-4 and IM-6 showed 8.35~8.49 Log CFU/g, not showing significant difference. For sensory test of Tarak ice creams, IC-6 showed milk flavor highest, 4.10, and for sourness, sherbet showed 4.20 and IM-2 showed 4.10. For sweet taste, IC-6 showed the highest 5.05, and for bitter, IC-6 showed the lowest, 1.65. For the degree of creaminess, IC-6 was assessed significantly higher as 4.60 and body sense was also assessed higher as 5.05. For acceptance of appearance, taste, flavor and texture, IC-6 was assessed significantly higher than the other samples and for overall acceptability, IC-6 was assessed the highest at 5.15, sherbet showed 3.75, IM-2 showed 3.05 and IM-4 showed 2.50. This suggests that for Tarak ice creams, sensory preference of ice creams with high milk fat content or sherbet with non milk fat content is high.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.12
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• pp.1746-1752
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• 2009

This study was carried out to compare the physicochemical characteristics of the tofu (soybean curd) with the additions of sorghum powder (SP). With increasing amounts of sorghum powder, the yields of tofu were increased. The tofu made of 5 and 7% (w/w) addition rates of SP gave the similar yields with that of control. Moisture contents of the tofu made of roasted sorghum powder after steeping for 15 hours (WR-SP) were higher than those of the control and the tofu made of roasted sorghum powder after washing (SR-SP) without steeping. The dietary fiber contents of tofu were higher in the SP-added tofu than control. The potassium contents increased with SP addition rates, while calcium and magnesium decreased. With increasing SP addition rates, hardness of the tofu decreased. With increasing amounts of SP, the L- and b-values of tofu decreased, whereas a-value increased. The total polyphenol, flavonoid and tannin contents, and ascorbic acid equivalent antioxidant capacity in the tofu extracts increased with increasing SP rates. Antioxidant components and activity were the highest in the tofu made of roasted sorghum powder after washing without steeping with the addition rates of 3-10%.

• Korean Journal of Pharmacognosy
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• v.40 no.3
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• pp.196-204
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• 2009

This study was carried out to investigate the in vivo and in vitro inhibitory effect of a traditional herbal complex (HC) extract prepared from a mixture of four oriental herbs (Dioscorea Rhizoma, Glycine soja Sieb. et Zucc, Bombycis corpus, Fermented Glycine soja) that have been widely used for the treatment and prevention of diabetes mellitus on hyperglycemia. The water extract of HC showed potent inhibitory effect on $\alpha$-glucosidase with $IC_{50}$ value of 1.24 mg/mL. Additionally, the ethanol extract of HC was also found to exhibit significant inhibitory effect against protein tyrosine phosphatase $1{\beta}$ ($PTP1{\beta}$), which is known as a major regulator of both insulin and leptin signaling. In the $PTP1{\beta}$ inhibitory assay, the most active n-hexane fraction obtained from the ethanol extract of HC, was identified as a mixture of fatty acid derivatives by gas chromatography-mass spectrometry (GC-MS). In high-fat diet-low dose streptozotocin (STZ)-induced diabetic rat, the water extract of HC improved the oral glucose intolerance as compared with rosiglitazone. HC also caused a marked decrease of body weight and fasting blood glucose and a significant improvement on glucose tolerance in metabolic syndrome mice model. These findings support that this traditional HC may be useful in the control of blood glucose in diabetes mellitus and metabolic syndrome.

• Economic and Environmental Geology
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• v.38 no.5 s.174
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• pp.547-561
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• 2005

General characteristics of groundwater contamination by As were reviewed with several recent researches, and its occurrence in groundwater of Korea was investigated based on a ffw previous studies and a groundwater quality survey in Nonsan and Geumsan areas. In Bangladesh, which has been known as the most serious arsenic calamity country, about $28\%$ of the shallow groundwaters exceeded the Bangladesh drinking water standard, $50{\mu}g/L$, and it was estimated that about 28 million people were exposed to concentrations greater than the standard. Groundwater was characterized by circum-neutral pH with a moderate to strong reducing conditions. Low concentrations of $SO_4^{2-}$ and $NO_3^-$, and high contents of dissolved organic carbon (DOC) and $NH_4^+$ were typical chemical characteristics. Total As concentrations were enriched in the Holocene alluvial aquifers with a dominance of As(III) species. It was generally agreed that reductive dissolution of Fe oxyhydroxides was the main mechanism for the release of As into groundwater coupling with the presence of organic matters and microbial activities as principal factors. A new model has also been suggested to explain how arsenic can naturally contaminate groundwaters far from the ultimate source with transport of As by active tectonic uplift and glaciatiion during Pleistocene, chemical weathering and deposition, and microbial reaction processes. In Korea, it has not been reported to be so serious As contamination, and from the national groundwater quality monitoring survey, only about $1\%$ of grounwaters have concentrations higher than $10{\mu}g/:L.$ However, it was revealed that $19.3\%$ of mineral waters, and $7\%$ of tube-well waters from Nonsan and Geumsan areas contained As concentrations above $10{\mu}g/:L.$. Also, percentages exceeding this value during detailed groundwater quality surveys were $36\%\;and\;22\%$ from Jeonnam and Ulsan areas, respectively, indicating As enrichment possibly by geological factors and local mineralization. Further systematic researches need to proceed in areas potential to As contamination such as mineralized, metasedimentary rock-based, alluvial, and acid sulfate soil areas. Prior to that, it is required to understand various geochemical and microbial processes, and groundwater flow characteristics affecting the behavior of As.

• Journal of Animal Environmental Science
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• v.18 no.3
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• pp.191-200
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• 2012

This study was conducted to investigate the effects of application of cattle slurry on forage productivity and environmental pollution in rice paddy land. Cropping systems used in this study consisted of two designs, such as whole crop rice applied with standard fertilizer (MWRS) and whole crop rice applied with cattle slurry (MWRC). The field experiments were conducted on the clay loam at Backsanmyun, Kimje, Chunlabukdo province in Korea for three years (May 2006 to Apr. 2009). This study was arranged in completely randomized design with three replicates. The yield of dry matter of whole crop rice in MWRS was similar as compared with that of MWRC. The contents of crude protein of whole crop rice in MWRS significantly increased as compared with those of MWRC (P<0.05). However, the contents of acid detergent fiber (ADF), neutral detergent fiber (NDF) and total digestible nutrients (TDN) of whole crop rice were hardly influenced by cattle slurry application. The pH, and contents of T-N, $P_2O_5$ and organic matter (OM) in soil samples collected at the end of the experiment increased as compared with those at the beginning of the experiment. After the end of experiment, the concentrations of exchangeable cations (Ca, Na, Mg and K) in soil samples collected at the end of the experiment were remarkably higher than those at the beginning of the experiment (P<0.05). The concentrations of $NO_3$-N and $NH_4$-N in discharge water in MWRS, MWRC and DWBRC were higher in 2008 than those in 2007. But the concentration of $PO_4$-P in discharge water was hardly influenced by the cropping system during experimental period. The concentrations of $NO_3$-N, $NH_4$-N and $PO_4$-P in leaching water were hardly influenced by application of cattle slurry.