• Journal of the Korean Society of Food Culture
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• v.31 no.5
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• pp.457-464
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• 2016

This study was conducted to assess the quality characteristics and antioxidant activity of Yanggaeng prepared with different concentrations of blackcurrant powder (0, 1.5, 3, and 4.5%). The moisture content ranged from 41.95% to 45.38%, exhibiting no significant differences between the groups. The pH gradually decreased with increasing levels of blackcurrant powder. The lightness (L) value decreased while redness (a) value increased with an increasing amount of blackcurrant powder. Hardness of the control group was lower than those of the treatment groups. Consumer acceptance test revealed no significant differences in surface color, smell, taste, and overall acceptability scores between the control and 3% added groups. The total polyphenol contents and total anthocyanin contents were 7.58~54.88 mg GAE/100 g and 0.00~4.20 mg C3G/100 g), respectively, which increased proportionally with increasing levels of blackcurrant powder. The antioxidant activity measured based on 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity and ferric reducing antioxidant power (FRAP) were significantly higher in treatment groups than the control and increased as the concentration of blackcurrant powder increased. From the above results, blackcurrant powder up to 3% can be incorporated into Yanggaeng to satisfy taste and functional needs for consumers.

• The Korean Journal of Food And Nutrition
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• v.31 no.3
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• pp.388-394
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• 2018

This study was conducted to investigate the antioxidant activity of Kochujang following the addition of Omija (Schizandra chinensis Baillon) by-product extract powder. This study specifically investigated the total levels of phenolics and flavonoids, the activities of DPPH and ABTS radical scavenging, and FRAP (ferric reducing antioxidant power). Our results showed that the total phenolic and flavonoid contents of unmodified Kochujang were 4.06 mg TAE/g and 2.87 mg TAE/g, respectively, and that the total phenolic and flavonoid contents of Kochujang with added Omija by-product extract powder were 3.89~5.19 mg TAE/g and 3.11~5.35 mg TAE/g, respectively. As more Omija by-product extract powder was added, the more the total levels of phenolic compounds and flavonoids increased. This study found that DPPH radical scavenging activity in unmodified Kochujang was 25.8% and that in Kochujang with added Omija by-product extract powder was 27.1~39.7% each. These results indicate that Omija by-product extract powder has possibility not only in Kochujang products but also as a functional food with antioxidant activity characteristics. These results also indicate that adding Omija by-product extract powder to Kochujang had significant effects on overall acceptability. Thus, the addition of 5 or 10% of Omija by-product extract powder is desirable for making Kochujang.

• Nuclear Engineering and Technology
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• v.30 no.3
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• pp.273-286
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• 1998

As there has arisen a concern that failure of the high burnup fuel under the reactivity-insertion accident(RIA) may occur at the energy lower than the expected, fuel behavior under the rod ejection accident in a typical Westinghouse-designed 950 MWe PWR was analyzed by using the three dimensional nodal transient neutronics code, PANBOX2 and the transient fuel rod performance analysis code, FRAP-T6. Fuel failure criteria versus the burnup was conservatively derived taking into account available test data and the possible fuel failure mechanisms. The high burnup and longer cycle length fuel loading scheme of a peak rod turnup of 68 MWD/kgU was selected for the analysis. Except three dimensional core neutronics calculation, the analysis used the same core conditions and assumptions as the conventional zero dimensional analysis. Results of three dimensional analysis showed that the peak fuel enthalpy during the rod ejection accident is less than one third of that calculated by the conventional zero dimensional analysis methodology and the fraction of fuel failure in the core is less than 4 %. Therefore, it can be said that the current design limit of less than 10 percent fuel failure and maintaining the core coolable geometry would be adequately satisfied under the rod ejection accident, even though the conservative fuel failure criteria derived from the test data are applied.

• The Korean Journal of Food And Nutrition
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• v.29 no.3
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• pp.347-356
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• 2016

This study analyzed the antioxidant properties of Equisetum arvense and its effects on serum factor levels in mice fed a high-fat diet. The aim was to establish a new effective resource for biologically active materials. E. arvense stem and root extracts were obtained using deionized water at $95^{\circ}C$, and 70.5% ethanol at $85^{\circ}C$. These extracts were used to analyze the total phenolic compounds and antioxidant (ABTS, DDPH, and FRAP) activities. The effects of prepared ground samples were evaluated by feeding them to mice. E. arvense extracts showed strong antioxidant effects. The caffeic acid content was highest in the 70.5% ethanol extract of the vegetative stem, as determined by high-performance liquid chromatography. The blood concentrations of insulin and leptin were significantly lower in mice fed a high-fat diet supplemented with extracts of the root, reproductive stem, and vegetative stem of E. arvense than in mice fed only a high-fat diet. These results suggest that the polyphenolic compounds in E. arvense extracts exert various antioxidant effects. The stems and root of E. arvense can lower the blood levels of insulin and leptin, even after consumption of a high-fat diet.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.5
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• pp.751-758
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• 2010

Prunus mume is well known contain many functional materials that play beneficial roles in the human body. Studies have found that many organic acids and polyphenol compounds exist in Prunus mume. In this study, content of total polyphenols and flavonoids, antioxidative activity and cytotoxicity of ethanol extract from Prunus mume were measured Contents of total polyphenolic and total flavonoid compounds in ethanol extract from Prunus mume were 16.92 mg/g and 59.95 mg/g, respectively. The $IC_{50}$ of ethanol extract from Prunus mume were $237.72 {\mu}g$/assay and $239.58 {\mu}g$/assay by DPPH and ABTS radical cation scavenging test, respectively. Additionally, ferric ion reducing antioxidant power (FRAP) value of ethanol extract from Prunus mume was 0.94 mM ($FeSO_4$ eq.) by $800 {\mu}g$/assay. Cytotoxicity of Prunus mume against five kinds of cancer cell lines increased as the extract concentration increased Especially, cytotoxicity of the ethanol extract against A-549 (lung cancer line) was higher than that against any other cancer cell line by both MTT and SRB assay. These results show that ethanol extract of Prunus mume has considerably high antioxidative and cytotoxic activities.

• International Journal of Fluid Machinery and Systems
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• v.9 no.1
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• pp.85-94
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• 2016

An experimental study is conducted for unsteady wet steam flow in a four-stage low-pressure test steam turbine. The measurements are carried out at outlets of the last two stages by using a newly developed fast response aerodynamic probe. This FRAP-HTH probe (Fast Response Aerodynamic Probe - High Temperature Heated) has a miniature high-power cartridge heater with an active control system to heat the probe tip, allowing it to be applied to wet steam measurements. The phase-locked average results obtained with a sampling frequency of 200 kHz clarify the flow characteristics, such as the blade wakes and secondary vortexes, downstream from the individual rotational blades in the wet steam environment.

• Journal of Radiation Industry
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• v.5 no.2
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• pp.165-168
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• 2011

The antioxidant activity was analyzed in gamma-irradiated cooking juices. Because the activities of antioxidants have been attributed to various mechanisms, different assay methods including 1,1-diphenyl-2-picryl-hydrazyl (DPPH) radical scavenging activity and ferric reducing antioxidant power (FRAP), have been conducted and compared. All of these antioxidant assay showed that the antioxidant activity of cooking juice was increased by gamma-irradiation. To investigate this increase of antioxidative activity, the protein was extracted from cooking juices and its antioxidant activity was measured. From the results, it was thought that the modification of protein in cooking juiced by irradiation caused the increase of antioxidant activity of cooking juice. Therefore, gamma irradiation could be an promising method for a sterilization of cooking juice with increased antioxidant activity.

• Food Science and Preservation
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• v.17 no.5
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• pp.752-756
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• 2010

Lepidoptera (butterflies) extracts, traditionally employed as medicines, have various biological activities. Five species of Lepidoptera (Papilio maackii, Papilio xuthus, Pieris rapae, Eurema hecabe, and Sasakia charonda) were extracted with distilled water (DW), dimethyl sulfoxide (DMSO), ethanol (EtOH), and methanol (MeOH). Each extract was analyzed for anti-oxidant and anti-inflammatory activities using the 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay method, the ferric reducing ability of plasma (FRAP) test, and a cyclooxygenase-2 (COX-2) promoter assay. The results suggest that Lepidoptera extracts have valuable anti-oxidant and anti-inflammatory properties, supporting the idea that the extracts may serve as a food biomaterial(s) preventing oxidative processes and inflammatory damage.

• Biomedical Science Letters
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• v.27 no.3
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• pp.161-169
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• 2021

The present study, antioxidant and anti-inflammatory effects were measured of 6 endemic plants in Indonesian extracted by hot water or ethanol. The Nipa Fruticans Wurmb ethanol extract (NFWE) and Orthosiphon aristatus ethanol extract (OAE) showed the highest polyphenol and flavonoid contents of 203.70 and 33.70 ㎍/mg, respectively. Antioxidant activity of OAE was highest in DPPH radical scavenging activity (77.49% at 10 ㎍/mL) and ABTS⁺ radical scavenging activity (93.36% at 10 ㎍/mL). FRAP activity was significantly higher in NFWE than other extracts. Anti-inflammatory effects of 6 endemic plants in Indonesian extracted by hot water or ethanol were examined using nitric oxide (NO) inhibition assays. In the LPS-induced BV2 cells, OAE showed the highest inhibition of NO production without toxicity. The results of this study, suggest that OAE is a potential functional raw material for antioxidant and anti-inflammatory.

• The Korean Journal of Food And Nutrition
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• v.34 no.2
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• pp.137-145
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• 2021

This study was conducted in order to investigate the antioxidant and antimicrobial activity of Solanum nigrum L. fruit powder after undergoing different extraction solvent processes. The total phenolic content of Solanum nigrum L. fruit powder measured a 14.66 GAE mg/g after undergoing ethanol extraction, and the total flavonoid content measured at 201.23 mg CE/g when undergoing ethanol extraction. The ABTS radical scavenging activity was 160.38~209.53 TEAC umol/g, and the DPPH radical scavenging activity was 53.99~90.76 TEAC umol/g, which indicated a higher level of antioxidant power in the ethanol extract as opposed to in the water extract. The FRAP (ferric reducing antioxidant power) of Solanum nigrum L. fruit powder was 115.58~194.58 TEAC umol/g, and B. subtilis KCTC 2189 showed greater antimicrobial activity in the ethanol extract (concentration 200 ug/uL) as opposed to the water extract. Solanum nigrum L. fruit powder revealed differences in antioxidant and antimicrobial activity between the different extraction solvents. In particular, ethanol extract had higher antioxidant and antibacterial activity, meaning it is more favorable for usage as a functional food material.