• Food Science and Preservation
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• v.22 no.4
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• pp.490-497
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• 2015

This study was performed to improve the availability of reed and quality of traditional Yakju by using roasted reed. The pH of sprout Yakju was 3.43, whereas the pHs of other Yakjus were 3.57. No remarkable differences were observed in contents of total titratable acids and reducing sugars. Color changes were measured by Hunter's color value; L value decreased, whereas redness (+a) and yellowness (+b) increased during fermentation. Ethanol content of Yakjus prepared with sprout and root were 15.30% and 15.28%, respectively, which were lower than that of control Yakju (15.31%). However, there were obvious differences of ethanol contents in three types of Yakjus. The major free sugar and organic acid were glucose and lactic acid, respectively. The total polyphenol contents of sprout Yakju (4.26 mg%) and root Yakju (4.21 mg%) were much higher than that of control Yakju (2.56 mg%). The DPPH (1,1-diphenyl-2-picryl-hydrazyl) free radical scavenging activities of sprout Yakju and root Yakju were higher than those of control Yakju. Yakju prepared from 0.3% addition of sprout showed the highest score in overall preference from the sensory test.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.10
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• pp.1346-1355
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• 2012

This study was carried out to investigate the characteristics of black jujube and Zizyphus jujube extracts during lactic acid fermentation. Both extracts were fermented using Lactobacillus fermentum YL-3. As a result, viable cell number rapidly increased until 24 hours, after which it gradually decreased. Before lactic acid fermentation, the $IC_{50}$ of black jujube, which was 0.014 mg/mL, was lower than that of Zizyphus jujube. Further, black jujube showed stronger antioxidant activity (374.21 mg AA eq/g) than Zizyphus jujube. Contents of total polyphenolics in both extracts were 15.46 mg/g and 13.61 mg/g, respectively, whereas contents of total flavonoids were 374.21 ${\mu}g/g$ and 64.25 ${\mu}g/g$. After lactic acid fermentation, there was no significant increase in DPPH or ABTS free radical scavenging activity. Total polyphenolic content of Zizyphus jujube decreased to 12.39 mg/g upon fermentation, whereas flavonoid content significantly increased to 291.58 ${\mu}g/g$. Further, polyphenolic and flavonoid contents of black jujube increased from 15.46 mg/g to 17.46 mg/g and from 374.21 ${\mu}g/g$ to 1,135.29 ${\mu}g/g$, respectively. These results demonstrate that 9-Times Steamed and Dried increased functional components. Especially, lactic acid fermented black jujube showed remarkably high antioxidant activity. These results confirm the potential use of lactic acid fermented black jujube as a valuable resource for the development of functional foods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.2
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• pp.139-147
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• 2005

The efficacy of extraction from Inonotus obliquus was examined from the points of antioxidative characteristics and some antioxidative compounds. To enhance the efficient extraction for the effective components from Inonotus obliquus, temperature-stepwise water extraction method was applied. Temperature-stepwise water extracts were prepared for 8 hrs as follows: the first extract at 8$0^{\circ}C$, the second extract from the residue of the first extract at 10$0^{\circ}C$, and the third extract from the residue of the second extract at 12$0^{\circ}C$. Antioxidativeactivities were determined by electron-donating ability of DPPR - free radical, scavenging ability of ABTS$.$$^{+}$radical cation, and by inhibiting ability of linoleic acid autoxidation. In results, the first extract showed the least antioxidant capacity, and the third extract showed the highest antioxidant capacity. The third extract also had the greatest amounts of phenolic compounds and flavonoids. Amounts of phenolic compound from each extract were almost proportional to the radical scavenging activities and linoleic acid autoxidation inhibiting ability (r=0.960∼0.980, regression analysis). Furthermore, the effect of the pooled extract of all three extractions of Inonotus obliquus on the lipid peroxidation reacted with active oxygen species (KO$_2$, $H_2O$$_2$, $.$OH) and metals (Fe$^{2+}$, CU$^{2+}$) was evaluated by measuring the formation of thiobarbituric acid reactive substances (TBARS). The pooled Inonotus obliquus extracts lowered the amounts of TBARS formed by all of the active oxygen species and metals. Especially, these lowering effects were pronounced in the reaction with $.$OH and Fe$^{2+}$. These results suggest that the pooled temperature-stepwise extract from Inonotus obliquus could be potential functional materials to reduce the oxidation of lipids and other compounds induced by free radicals.adicals.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.7
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• pp.1071-1075
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• 2003

This study was performed to observe the antioxidative and genotoxic effect of the fractions from Inonotus obliquus using DPPH test and micronucleus assay. Stepwise fractionation of the ethanol extract from Inonotus obliquus was done by using hexane, chloroform, ethyl acetate, butanol and water to obtain effective fraction. Each fraction was tested in 1.5 ${\times}$ 10$^{-4}$ DPPH. Among six fractions, the ethyl acetate fraction showed the highest electron donating activities (46.5 $\mu\textrm{g}$/mL). The results on genotoxic effects on insoluble fractions and most of fractions showed cytotoxic effects more than 90% activity. These results suggest that some components contained in the Inonotus obliquus showed such activities and much more studies have to perform.

• Journal of Food Hygiene and Safety
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• v.28 no.4
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• pp.330-336
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• 2013

Rheum tanguticum has long been used in oriental medicine as antipyretics, analgesics, anti-inflammation, aperient, hypertension medicine and medicine for skin disease. This study has investigated the effectiveness of defense for gastritis making use of Rheum tanguticum and its similar plants, Rumex cripus, Rheum officinale, Rhem palmatum and Rheum undulatum. Chysophanol, chrysophanol-8-O-glc, Desoxyrhaponticin desoxyrhaponti-genin, emodin, isorhaponticin, 2-methoxy-4-hydroxyanthraquinone-5-O-glc, physcion, pirace-tannol-3'-O-glc, resveratrol, rhaponticin and rhapontigenin are used as the components of Rheum tanguticum. In HCl ethanol-induced gastritis in rat, the most effective extract was 70 percent ethanol which is of Rheum tanguticum, showing the inhibition of 91.8 percent to the gastric lesions. 70% ethanol extract of Rhem palmatum and Rumex cripus shown inhibition of 75.6 percent and 73.2 percent, respectively. This effectiveness is considered as acid-neutralizing capacity, anti-H.pylori and anti-oxidant activity. 70% ethanol extract of Rheum tanguticum and its component, piracetannol-3'-O-glc exhibited higher free radical scavenging activity than others. These results suggest that Rheum species extracts and their active components could be utilized for the treatment of gastritis. Furthermore, these results are expected to contribute the standardization with objectivity and reliability for Rheum species, medicinal herbs. In addition, it can contribute to the prevention of indiscriminate distribution of imitation, and the rising rate of dependence on imports of medicinal herbs, and mixing prevention of low-quality goods.

• Korean Journal of Food Science and Technology
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• v.43 no.3
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• pp.303-314
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• 2011

The purpose of this study was to determine the optimal mixing conditions for two different amounts of added mulberry powder and fresh cream to prepare functional chocolate with added mulberry powder. The experiment was designed according to the central composite response surface design, which showed 10 experimental points, and included two replicates for mulberry powder and fresh cream. The physiochemical, mechanical, and sensory properties of the test were measured, and these values were applied to the mathematical models. The results of the physiochemical and mechanical analyses of each sample, including pH, moisture content, total phenolic content, DPPH free radical scavenging activity, color L, color b, hardness, gumminess, and cohesiveness showed significant differences. The sensory characteristics of the samples tested were significantly different in flavor, texture, sourness, bitterness, and overall acceptability. The optimum formulation calculated by numerical and graphical methods was 25.76 g mulberry powder and 72.21 g fresh cream.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.33 no.2
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• pp.61-67
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• 2007

In this study, the antioxidative effects of Equisetum arvense extracts were investigated. The free radical (1,1 diphenyl-2-picrylhydrazyl, DPPH) scavenging activity ($FSC_{50}$) of extract/fractions of Equisetum arvense was in the order: 50 % ethanol extract ($182.04{\mu}g/mL$) < ethylacetate fraction ($54.50{\mu}g/mL$) < deglycosylated flavonoid aglycone fraction ($14.13{\mu}g/mL$). Reactive oxygen species (ROS) scavenging activities ($OSC_{50}$) of some Equisetum arvense extracts on ROS generated in $Fe^{3+}-EDTA/H_2O_2$ system were investigated using the luminol- dependent chemiluminescence assay. The order of ROS scavenging activity was deglycosylated flavonoid aglycone fraction ($OSC_{50}$, $3.54{\mu}g/mL$) < 50 % ethanol extract ($0.80{\mu}g/mL$) < ethylacetate fraction ($0.006{\mu}g/mL$). Ethylacetate fraction showed the most prominent scavenging activity. The protective effects of extract/fractions of Equisetum arvense on the rose-bengal sensitized photohemolysis of human erythrocytes were investigated. The ethanol extract (50%) suppressed photohemolysis in a concentration dependent manner, particularly deglycosylated aglycone extract exhibited the most prominent celluar protective effect ($\tau_{50}$, 161.10 min at $10{\mu}g/mL$). These results indicate that extract/fractions of Equisetum arvense can function as antioxidants in biological systems, particularly skin exposed to UV radiation by scavenging $^1O_2$ and other ROS, and protect cellular membranes against ROS.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.9
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• pp.1304-1310
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• 2015

The purpose of this study was to investigate antioxidant activity of yanggaeng containing herbal medicine extracts (YH) by employing various in vitro antioxidant assays for 1,1-diphenyl-2-picrylhydrazyl free radical scavenging, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) free radical scavenging, and reducing power. We also investigated moisture content, pH, texture profile, and sugar content, and evaluated the sensory characteristics of developed yanggaengs. Moisture content of YH was 41.54%. Sugar contents increased while pH decreased as content of herbal medicine extracts increased. Lightness was not significantly different between YH and control. However, herbal medicine extracts enhanced the redness of yanggaeng. Texture profile analysis showed that gumminess and chewiness of yanggaeng added with herbal medicine extracts decreased compared to control. Herbal medicine extracts enhanced yanggaeng's antioxidant activity, reducing power, and scavenging ability. Herbal medicine extracts enhanced antioxidant properties of yanggaeng and made it easier to swallow.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.897-902
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• 2012

The purpose of this study is to determine the possibility of using Crataegi fructus as natural health food source. The research was conducted to determine the biofunctional activities of Crataegi fructus extract. Methanolic extract from Crataegi fructus was partitioned by using organic solvents, including n-hexane, ethyl acetate, n-butanol, and water. Ethyl acetate soluble fraction was shown to have the strongest antioxidant activity ($RC_{50}=4.39{\mu}g/m{\ell}$) among the fractions. In the antimicrobial activity assays, ethyl acetate soluble fraction was effective in bacterial inhibition, against the cases of Escherichia coli and Klebsiella pneumonia, with minimum inhibitory concentrations in $125{\mu}g/m{\ell}$. In the anticomplementary activity assays, water soluble fraction was the most effective exhibiting 18.4% inhibitory activity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.1
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• pp.9-13
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• 2009

Flos Sophora japonica L. (Leguminosae), commonly called scholar tree, is a well-known traditional medicine used for the treatment of bleeding and as an antihemorrhagic agent. This research was conducted to determine biofunctional activities of Flos Sophora japonica extract. Methanolic extract from Flos Sophora japonica was partitioned by using organic solvents, including n-hexane, ethyl acetate, n-butanol, and water. Ethyl acetate soluble fraction showed the strongest antioxidant activity ($RC_{50}=3.13{\mu}g/mL$) among the fractions. In antimicrobial activity assays, ethyl acetate soluble fraction was effective to bacterial inhibition, such as Escherichia coli and Klebsiella pneumonia, with minimum inhibitory concentrations in $125{\mu}g/mL$. In anticomplementary activity assays, water soluble fraction was the most effective exhibiting 21% inhibitory activity.