• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.12
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• pp.248-253
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• 2017

This study was conducted to analyze the anti-oxidant activity of green juice containing barley sprouts. The specimens used in the experiments were supplied byCSJ company located in Jincheon-gun, Chungbuk province. Polyphenol and flavonoid was detected in Huttuynia cordata Thunb fermentation sprout juiceat $1.075{\pm}0.174mg/mL$ and $2.736{\pm}0.187\;quercetin\;mg/mL$, in organic dandelion at $1.048{\pm}0.173mg/mL$ and $2.685{\pm}0.245\;quercetin\;mg/mL$, kan andRakat $1.013{\pm}0.083mg/mL$ and $3.624{\pm}0.237\;quercetin\;mg/mL$, broccoli blending juice at $1.494{\pm}0.255mg/mL$ and $3.826{\pm}0.286\;quercetin\;mg/mL$, and barley sprouts at $1.043{\pm}0.220mg/mL$ and $1.990{\pm}0.223\;quercetin\;mg/mL$, respectively.Antioxidant activity testing revealed the electron donating ability of Huttuynia cordata Thunb fermentation sprout juice for DPPH was 81.97%. Moreover, the free radical scavenging ability measured by ABTS assay showed that the activity was increased in the order of broccoli blending juice, Huttuynia cordata Thunb fermentation sprout juice, organic dandelion, 'kan andRak', barley sprout, and thatthe effects were similar to those of ascorbic acid at $100{\mu}g/mL$. Statistical processing is using SPSS 24, analysis of distributed layout and Duncan's multiple range (p<0.05). Therefore, the use of functional assistance material of products in the future indicates that it is worth a healthy functional drink.

• Journal of Life Science
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• v.23 no.12
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• pp.1501-1508
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• 2013

This study investigated antioxidant activity and the lipid content of serum for the possible outcome of improving the activity of Ishige okamurae extracts in ovariectomized rats. The antioxidant effects of an Ishige okamurae water extract and an Ishige okamurae ethanol extract were measured by evaluating DPPH free radical scavenging activity and SOD-like activity. Fifty, seven-week old female Sprague Dawley rats were randomly assigned to five groups as follows: sham-operated rats (SHAM), ovariectomized rats (OVX-CON), ovariectomized rats that were treated with 17-beta-estradiol (200 ${\mu}g/kg/day$), and ovariectomized rats that were treated with Ishige okamurae extracts (50 mg/kg/day and 200 mg/kg/day, respectively). The diets were fed to the rats for seven weeks after ovariectomy. The antioxidant activities of the water and ethanol extracts of Ishige okamurae increased in a dose-dependent manner, and the ethanol extract was found to be higher than the water extract. Therefore, we examined the effect of an Ishige okamurae ethanol extract on total serum cholesterol, triglycerides, HDL-cholesterol, and LDL-cholesterol levels, and anti-platelet aggregation. The total-cholesterol and triglyceride content of the serum increased in the OVX-CON group compared to the SHAM group, but supplementation with the Ishige okamurae ethanol extract caused these factors to decrease. Notably, the serum LDL-cholesterol concentration in the supplemented 200 mg/kg/day Ishige okamurae ethanol extract group was significantly more reduced than it was in the OVX-CON group. In addition, the platelet aggregation ability was lower in the groups treated with Ishige okamurae than it was in the OVX-CON group. According to these results, the effects of Ishige okamurae extract on serum lipid content in ovariectomized rats were illuminated.

• Korean Journal of Clinical Laboratory Science
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• v.48 no.4
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• pp.355-364
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• 2016

This study was initiated to evaluate the antioxidant and antimicrobial activities of methanol extract (ME) and hot water extract (HWE) obtained from the fruiting bodies of medicinal mushroom, Phellinus gilvus. The free radical scavenging activity of ME from P. gilvus on 1,1-diphenyl-2-picrylhydrazyl (DPPH) were 93.65% at 2 mg/mL, which was comparable with the positive control, butylated hydroxytoluene (BHT, 96.97%) at the same concentration. The ferrous ion-chelating ability of ME and HWE was significantly higher than that of BHT at all concentration levels. The antimicrobial assay of ME was performed against six bacteria and one species of fungus. ME exhibited antibacterial activity against 5 out of 6 bacteria: Staphylococcus aureus, Streptococcus mutans, Bacillus subtilis, Escherichia coli, and Pseudomonas aeruginosa; whereas, ME did not show antimicrobial activity against gram-negative bacterium Vibrio vulnificus and fungal species Candida albicans. The minimum inhibitory concentration (MIC) of ME against 5 strains of bacteria, such as S. aureus, S. mutans, B. subtilis, E. coli, and P. aeruginosa, was 100, 100, 50, 100, 200 mg/mL, respectively. The results suggest that good antioxidant and microbial activities of P. gilvus fruiting bodies might be used for natural antioxidant and antimicrobial agents.

• Food Science and Preservation
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• v.22 no.3
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• pp.314-321
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• 2015

This study was conducted to investigate the quality and characteristics of semi-dried persimmons soaked in different concentrations of sugar solution and stored at $7^{\circ}C$ for 20 days. The L value and chroma value were significantly higher in S5 and S10 compared to the other concentrations of sugar solution. The ${\Delta}E$ and browning degree were increased according to the increase in concentration of sugar solution. Total sugar, reducing sugar, and sugar free contents were higher in the control (semi-dried persimmon) than those in S0, but they increased according to the increase in concentration of sugar solution. Polyphenol oxidase and peroxidase activities were decreased according to the increase in sugar solution concentration, which were highest in S0 among other semi-dried persimmons soaked in sugar solutions. Total ascorbic acid content was highest in S10 (12.29 mg/g), followed by S0 (2.54 mg/g), S5 (7.76 mg/g), S15 (6.05 mg/g), and S20 (5.05 mg/g). Total polyphenols, flavonoids and proanthocyanidins contents were the highest in S10 compared to other semi-dried persimmons soaked in sugar solutions. Furthermore, the same tendency was observed with DPPH radical scavenging ability. These results showed that 10% sugar solution could be applied to semi-dried persimmons in order to achieve high quality, nutritional value, and browning inhibition.

• Korean Journal of Breeding Science
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• v.43 no.1
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• pp.62-67
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• 2011

This study was carried out to gain basic informations about amylogram, antioxidant activity function and physicochemical properties for kernel of the newly developed waxy corn hybrids. The used materials were produced in 2008 and cultivated at breeding farm of CNU in 2009. From amylogram analysis, peak and minimum viscosity of the used hybrids were appeared in CNU08H-71 and CNU08H-69 hybrid, respectively. DPPH free radical scavenging effect marked as election donating ability was highly appeared in CNU08H-15 and CNU08H-69 hybrid, while CNU08H-h102 hybrid was the lowest. Hardness of kernel was highly appeared in CNU08H-35 hybrid, and chewiness and gumminess were also the highest in this hybrid, but those of CNU08H-h105 hybrid were the lowest. In these facts, we confirmed that the used hybrids were very different among traits related to amylogram, functions and table qualities. Accordingly, development of the new waxy corn hybrid will be profitable to select and develop as a crossing combination including many excellent traits.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.5
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• pp.830-841
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• 2015

This study compared the physicochemical characteristics, proximate composition, taste compound and antioxidant properties of Sikhye prepared with pigmented rice. Proximate composition showed a significant difference depending on the type of pigmented rice except crude fat contents and pH, color was a significant difference depending on the type of pigmented rice. The highest brix degree was $15.07^{\circ}Brix$ in red and black rice Sikhye. Each highest value of reducing sugar and free sugar content showed milled rice and brown rice Sikhye. Titratable acidity and total acidity of the pigmented rice Sikhye were highest for black rice Sikhye, free sugar content were highest for green rice Sikhye. Analysis of their relative antioxidative properties indicated that black rice Sikhye had the highest total polyphenol, flavonoid, and anthocyanin content, the highest levels of DPPH radical scavenging ability, and the highest level of reducing power and ferric reducing ability of plasma scores. Principal component analysis suggested that black rice Sikhye had a strong association with antioxidant properties, brown and red rice Sikhye had the strongest association with the sweetness and unique flavor.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.10
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• pp.1302-1309
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• 2009

This study was carried out to investigate physicochemical and functional properties of dried Brassica campestris ssp rapa (BR) sprouts. The proximate compositions of BR sprouts as dry matter basis were 2.35% of moisture content, 22.51% of crude protein, 21.60% of crude lipid, 4.35% of crude ash, and 49.19% of carbohydrate, respectively. The free sugars were identified as glucose and fructose. Analyzing total amino acids, 18 kinds of components were isolated from BR sprouts. The essential amino acid contained in BR sprouts accounted for 47.00% of total amino acid, while the non-essential amino acid accounted for 53.00%. The contents of vitamin A and vitamin E were 0.09 mg% and 3.06 mg%, respectively. Tartaric acid was the major organic acid. Among the minerals in dried BR sprouts, the content of potassium was the highest (882.50 mg%) and those of magnesium and calcium were comparatively high (342.85 mg%, 274.30 mg%). BR sprouts ethanol extract significantly inhibited the HMG-CoA reductase activity in a concentration-dependent manner in vitro. Furthermore, nitrite scavenging ability and DPPH radical scavenging activity of the ethanol extract of BR sprouts were 64.25% and 69.29% at a concentration of 1,000 ${\mu}g$/mL, respectively. These results suggest that BR sprouts possess potential antioxidative capacity and HMG-CoA reductase inhibitory activity.

• The Korean Journal of Mycology
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• v.41 no.2
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• pp.104-111
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• 2013

Phellinus baumii is a medicinal mushroom used in Asian countries for a long period of time. The purpose of this study was to investigate the skin whitening activities of methanol extracts from fruiting bodies of P. baumii. To evaluate the antioxidant activities of the extract, polyphenol and flavonoid contents, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity and chelating activity on ferrous ions were studied. For assay of skin whitening activities, tyrosinase and DOPA inhibitory activities, and tyrosinase and melanin synthesis inhibitory activities of B16/F10 melanoma cells treated with the methanol extract were investigated. The total polyphenol content of P. baumii methanol extract was 4.19. DPPH scavenging ability of P. baumii methanol extract was 88.26% in $25{\mu}g/mL$ concentration. We tested tyrosinase inhibitory activity and melanin contents in melanoma cells. The tyrosinase activity was inhibited to 65.17% at the concentration of $125{\mu}g/mL$ and melanin synthesis was inhibited to 57.61% at the concentration of $25{\mu}g/mL$. Overall, the experimental results showed that P. baumii methanol extract had inhibitory activities of tyrosinase and melanin synthesis by dose dependent manner in B16/F10 melanoma cells. Strong ultra-violet absorption spectra in the range of 270~370 nm indicated that ethanol extract of P. baumii could protect the skin from UV. Therefore, P. baumii methanol extract might be used for development of skin whitening, anti-UV and skin care agents.

• Food Science and Preservation
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• v.17 no.4
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• pp.471-477
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• 2010

We explored the effects of curing and smoking conditions on the shelf life of Dombaeki (shark meat). Dombaeki cured for 12 h in an aqueous solution containing (per 100 ml) salt 5.6 g, sugar 14 g, and garlic powder 0.6 g, showed the best sensory quality among various samples cured for 0, 3, 6, 9, 12 or 24 hours. The optimum conditions for preparation of smoked Dombaeki (SD) were drying at $60^{\circ}C$ for 30 min, followed by cooking at $80^{\circ}C$ for 30 min and smoking at $65^{\circ}C$ for 40 min, as judged by sensory evaluation of taste, color, flavor, texture, and overall acceptability. The volatile basic nitrogen content of air- or vacuum-packed unsmoked Dombaeki (NSD) was above 20 mg% after storage for either 12 days or 5 weeks. However, the nitrogen contents of air- and vacuum-packed SD were less than 20 mg% after either 21 days or 10 weeks of storage at $10^{\circ}C$. The DPPH free radical-scavenging ability of SD (73.9%) was significantly higher than that of unsmoked meat (4.54%). The total polyphenol content of SD (745.6 g/g) was about 4-fold greater than that of unsmoked meat (179.5 g/g).The viable bacterial count of air- or vacuum-packed unsmoked meat was over $10^6\;CFU/g$ after storage for either 12 days or 5 weeks. However, air- or vacuum-packed SD had counts under $10^4\;CFU/g$ at all storage times tested. Changes in coliform bacterial levels paralleled those of total viable cells. The sensory quality (taste, color, flavor, appearance, texture, and overall acceptability) of SD was significantly better than that of NSD.

• Journal of Food Hygiene and Safety
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• v.31 no.2
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• pp.132-139
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• 2016

The purpose of this study was to investigate the contents of antioxidant compounds and antioxidant activities in teas. A total of 99 teas were tested for their antioxidant activities based on their ability to scavenge DPPH (1,1-diphenyl-2-picrylhydrazyl) free radical. Antioxidant activity was expressed as mg of ascorbic acid equivalents per 100 g tea sample (L-ascorbic acid equivalent antioxidant capacity, AEAC) and was expressed as mg per 1 serving size (free radical scavenging activity, $FSC_{50}$). The total polyphenol contents of the extracts was quantified using the Folin-Ciocalteu method and the total flavonoid contents of the extracts was determined using a modied method of Davis. Vitamin C was analyzed by HPLC method. According to the AEAC value, mate tea, green tea, black tea, oriental raisin tea, chamomile tea and burdock tea showed relatively high antioxidant activities. Polyphenolic compounds were the major naturally occurring antioxidant compounds found in teas and the high concentrations of total polyphenol compounds were observed in black tea, green tea and mate tea. The high concentrations of total flavonoid compounds were observed in mate tea, black tea and yam tea and the amount of vitamin C contents were found to be high in citron tea and green tea. As a result, steeping tea was much higher in antioxidant activity than either powdered tea or liquefied tea. According to the study, a high correlation was demonstrated between the total polyphenol contents and antioxidant activities in teas (r = 0.846) and correlations between the total flavonoid contents and antioxidant activities was statistically significant in teas (r = 0.625). It was found that also the proportional relationship established among the total polyphenol content and antioxidant activities. That is, antioxidant activity of teas has been confirmed to have been caused by the total polyphenol.