• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.10
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• pp.1460-1468
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• 2011

This study investigated the quality changes and characteristics (0, 3, 6, 9%) of pound cake made with flour that included gamma irradiated (50 kGy) hot water extracts of Undaria pinnatifida sporophyll (WEUS). The pH of pound cakes decreased with increasing powder concentration, and gamma-irradiated pound cakes had lower pH than non-irradiated pound cakes at the same powder concentrations. The height, volume, specific loaf volume, and baking loss showed no significant differences between control and experimental groups. With increasing powder concentration, the L value of the crust and crumbs decreased, but the a value increased. The b value showed different tendencies between crust and crumb. The crust value was reduced with higher content of WEUS, but the crumb value increased. Gamma-irradiated pound cakes were also less hard than non-irradiated pound cakes. On the other hand, adhesiveness and springiness decreased with increasing powder concentration, but were not significantly different from the control. Also, gumminess and chewiness decreased but not significantly so. The hardness after several days of storage (5, 10, and 15 days) was higher than the control, and the springiness and cohesiveness were significantly reduced with increasing concentration compared to the control. The retrogradation increased in the control group, but it did not in the experimental groups. Results of radical scavenging activity using DPPH indicated that the gamma-irradiated group was higher than the non-irradiated group and it was also higher with higher concentrations of powder. In a sensory evaluation, when compared to the control, pound cake with 3% WEUS was superior in taste, flavor, and overall preference. Therefore, it was found that pound cake with 3% WEUS powder with gamma irradiation of 50 kGy added could improve the yield, taste, and antioxidant activity of pound cake.

• Korean Journal of Food Science and Technology
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• v.52 no.3
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• pp.226-236
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• 2020

This study was designed to evaluate the biological activities and main constituents of different parts (fruit, leaf, and stem) of aronia (Aronia melanocarpa). The total phenolic and flavonoidcontents, DPPH and ABTS⁺ radical-scavenging activity, reducing power, and ferric reducing/antioxidant power were observed to follow the order of: leaves > stems > fruits, regardless of extraction solvents. The inhibitory activity against lipopolysaccharide-induced NO production in Raw 264.7 cells was significantly higher in the aronialeaf extract-treated group than in the groups treated with stem and fruit extracts. The ultra-performance liquid chromatography (UPLC) analysis was mainly composed of routine. In addition, the highest content level was measured in the case of the catechinmemberepigallocatechin witha higher value than that found in green tea. Theresults of this studyprovide useful information for understanding the chemical constituents and biological activities of aroniafruits and byproducts.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.3
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• pp.250-259
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• 2016

This study was carried out to investigate the effects of tangerine (Citrus unshiu) peel on the physicochemical properties and sensory score of pork patties. Four types of pork patties were evaluated: T0 without tangerine peel, T1 with 0.3% tangerine peel, T2 with 0.7% tangerine peel, and T3 with 1.0% tangerine peel. The pH level changed based on the storage period. The pH levels of T2 and T3 were lower than those of T0 and T1 during storage. The L-value (lightness) of samples did not significantly change, and showed no significant difference during storage. The a-value (redness) decreased during storage, and that of T0 was lowest among the samples. The b-values of samples did not significantly change, whereas that of pork patties with tangerine peel was higher than that of pork patty without tangerine peel. The TBARS increased with a longer storage period, and the values for T0, T1, T2 and T3 were 0.82, 0.32, 0.26 and 0.26 mg/kg, respectively, after 10 days of storage. DPPH radical scavenging activity decreased with a longer storage period, and those of T2 and T3 were significantly higher than those of T0 and T1. The VBN contents of T0 and T1 increased with a longer storage period, and that of T0 was highest among the samples. Water holding capacity decreased, and cooking loss increased, whereas those of samples did not significantly change during storage. Hardness and chewiness increased while springiness and cohesiveness decreased during storage. The results of this study show that tangerine peel is a natural antioxidant, due to its antioxidative activity and does not affect physical characteristics. Therefore, addition of 0.7% tangerine peel may be suitable for manufacture of patties.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.48 no.4
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• pp.373-383
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• 2022

Inflammation caused by active oxygen and the resulting barrier damage have been consistently pointed out as the cause of wrinkle formation. In this study, effective index ingredient search and efficacy analysis were performed to verify the value of use as a functional cosmetic material related to antioxidant, anti-inflammatory and skin barrier improvement, and anti-aging for extracts of four types of Eleutherococcus divaricatus var. chiisanensis (ED), Eleutherococcus senticosus (EN), Eleutherococcus sessiliflorus (ES), and Eleutherococcus sieboldianus (EI) belonging to the Eleutherococcus genus. To identify the effective index composition, the content of the ingredients was measured by high-performance liquid chromatography. The content of eleutheroside E and chlorogenic acid was the highest in ED among the Eleutherococcus genus. As for anti-oxidant activity, DPPH radical scavenging activity was the highest in ED. In anti-inflammatory effects, ED extracts inhibited nitric oxide generation in inflammatory macrophage cells due to lipopolysaccharide by 40% at 100 ㎍/mL. In the case of IL-6 inhibition, which is known as a pro-inflammatory cytokine, ED showed 41% inhibition at 100 ㎍/mL. In addition, filaggrin and involucrin, which are skin barrier-related factors, were increased by 2.5 times and 1.6 times, respectively, in 100 ㎍/mL of ED extracts, and as for the collagenase, which is a wrinkle-related factor, ED extract showed 29% efficacy at 100 ㎍/mL. Thus, these result suggested that ED extract, among the four Eleutherococcus genus, can be used as a cosmetic ingredient for suppressing inflammation in the skin, reinforcing the skin barrier, and reducing wrinkles.

• Journal of Applied Biological Chemistry
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• v.65 no.3
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• pp.129-142
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• 2022

Ginseng sprouts, which can be eaten from leaves to roots, has the advantage of not having to use pesticides without being affected by the season by using smart farms. The optimal cultivation timing of sprout ginseng was checked and the nutritional content and antioxidant activity were compared and analyzed. The values of total fatty acids and total minerals were no significant changes during the growth periods. The contents of total amino acids were slightly decreased to 45 days and after increased to 65 days. When the growth period was 65 days, arginine had the highest content of 3309.11 mg/100 g. The total phenolic contents were high at 3.73 GAE mg/g on the 45 days, and the total flavonoid contents were also the highest at 9.04 RE mg/g on the 45 days. The contents of total ginsenoside was not noticeable for the growth periods (29.83 on 25 days→32.77 on 45 days→26.02 mg/g on 65 days). The ginsenoside Rg2 (0.62 mg/g), Re (8.69 mg/g), Rb1 (4.75 mg/g) and Rd (3.47 mg/g) had highest contents on 45 days during growth. The values of phenolic acids and flavonols were gradually increased to 45 days (338.6 and 1277.14 ㎍/g) and then decreased to 65 days. The major compounds of phenolic acids and flavonols were confirmed to benzoic acid (99.03-142.33 ㎍/g) and epigallocatechin (416.03-554.64 ㎍/g), respectively. The values of 2,2-diphenyl-1-picrylhydrazyl (44.27%), 2,4,6-azino-bis (3-ethylbenzothiazoline-6-sulphnoic acid) diammonium salt (75.16%), and hydroxyl (63.29%) radical scavenging activities and ferric reducing/antioxidant power (1.573) showed the highest activity on the 45 days as well as results of total phenolic and total flavonoid contents.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.49 no.3
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• pp.203-212
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• 2023

This study was conducted to investigate the possibility of peanut shell, a by-product of peanut, as a functional cosmetic ingredient. Peanut shell extract showed high antioxidant activity with IC₅₀ values of 75.00, 46.33, and 472.83 ㎍/mL for DPPH and ABTS radical scavenging and SOD-like activity, respectively. Furthermore, peanut shell extract was efficiently decreased the MMP-1 and MMP-3 protein level in the UVB treated-HaCaT cell and maintained procollagen protein level similar to normal control. Similar to anti-wrinkle related protein expression assay, the IC₅₀ value of elastase and collagnease inhibition in peanut shell extract was lower as 0.30 and 0.09 mg/mL, respectively, than that of the positive control. Additionally, eriodictyol and luteolin, which are isolated from peanut shell extract, showed 53.8 and 98.0% elastase inhibition rate, respectively, and 60.1 and 72.5% collagenase inhibition rate, respectively, at a concentration of 0.1 mg/mL. Thus, luteolin was assumed to be the effective ingredient for wrinkle inhibition in peanut shell extract. As a result of stability evaluation of lotion and cream formulations containing peanut shell extract, it was confirmed to be a stable formulation with no significant changes. Therefore, it is considered that peanut shell extract can be applied as a cosmetic ingredient for wrinkle inhibition.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.11
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• pp.1604-1611
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• 2011

In this study we assessed the effects of gamma irradiation (50 kGy) on cookies to which was added various concentrations (1%, 3%, 5%, 7%) of hot water extract from seamustad (Undaria pinnatifida) sporophylls (WEUS) for future industry use. The pH of the dough went down significantly with the addition of WEUS. However, density was not related to that. The spread ratio of the cookies increased significantly as more WEUS was added to the cookie recipe, and cookies containing gamma-irradiated extract were taller than non-irradiated cookies with the same concentration. The loss rate of cookies was the same between control and experiment groups. On the other hand, the leavening rate significantly increased upon the addition of WEUS, and gamma-irradiated cookies were higher than non-irradiated cookies in the same concentration. The L value of cookies was much reduced with higher WEUS content, but the b value showed no significant differences between the control and experiment groups. The a value showed no significant difference for non-irradiated groups, but did for gamma-irradiated groups. Upon the addition of WEUS, hardness was shown to be higher than the control. The antioxidant activity, DPPH radical scavenging, was significantly higher with the control cookies, and upon the addition of WEUS, the gamma-irradiated cookies had higher antioxidant effects than non-irradiated cookies. The sensory evaluation showed that cookies made with WEUS have a positive impact in color, smell, taste, texture, and overall acceptability, but the sensory evaluation worsened with a lot of WEUS. The results of acceptability were higher in cookies with 3% the non-irradiated group and 1% the gamma-irradiated group. These results suggest that the 1% gamma-irradiated group was in the best condition to use in the industry since just a little of it makes exceptional quality, sensory properties, and functionality.

• Korean Journal of Poultry Science
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• v.48 no.4
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• pp.207-216
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• 2021

This study was conducted to determine the nutritional quality of two newly-developed native chicken strains, compared to the commercial Korean native chicken. A total of 600 chickens (CON: Hanhyup No. 3, CL1: candidate line C, CL2: candidate line D) raised under the same conditions were slaughtered at either 5 or 12 weeks. Leg meat was then obtained and analyzed for its physicochemical properties. The results showed that regardless of the growing period, there was no variation in proximate composition (P>0.05), except for crude protein, between strains. Water holding capacity did not differ between strains at either slaughter age; however, it was significantly lower in the 12-week group than in the 5-week group (P≤0.05). For both skin and muscle color, a^* and b^* values were lower at 12 weeks than at 5 weeks (P≤0.05). DPPH radical-scavenging activity tended to be lower at 12 weeks than at 5 weeks (P≤0.05). Furthermore, all chickens slaughtered at 5 weeks were found to have greater contents of linoleic acid (18:2) and polyunsaturated fatty acids (PUFA) and lower atherogenicity and thrombogenicity indices than those slaughtered at 12 weeks (P≤0.05). However, anserine, betaine, and glucose were more concentrated among the lines at 12 weeks than at 5 weeks (P≤0.05). In conclusion, the quality traits of native chickens were distinct by different production stages rather than chicken lines.

• 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.

• Food Science and Preservation
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• v.16 no.6
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• pp.946-952
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• 2009

We investigated the physicochemical properties and antioxidant activities of green tea with respect to extraction conditions. The values of pH, and the L, a, and b Hunter parameters of green tea beverage 1 (GTB 1), green tea beverage 2 (GTB 2), and commercial green tea beverage (CGTB) were 6.22, 96.91, -1.06, and 7.77 5.40, 96.39, -1.73, and 13.68 and 6.20, 95.40, -4.75, and 25.51, respectively. The total free amino acid content of GTB 1 and 2, and CGTB, were 253.21, 262.65, and 58.36 mg/100 mL, and the major free amino acids were aminoadipic acid (102.56, 136.29, and 27.02 mg/100 mL), arginine (23.32, 30.75, and 7.31 mg/100 mL), and serine (18.22, 17.96, and 5.94 mg/100 mL). The levels of total phenolics and caffeine were higher in GTB 2 (852.58 and $225.51\;{\mu}g/mL$) than in GTB 1 (500.65 and $317.34\;{\mu}g/mL$) or CGTB (387.14 and $164.53\;{\mu}g/mL$). The catechin content of GTBs 1 and 2, and CGTB, were 294.8, 415.7, and $130.99\;{\mu}g/mL$, respectively. The major catechins of GTB 1 and 2, and CGTB were epigallocatechin, catechin, and epigallocatechin gallate, in that order, and the epigallocatechin contents were 186.50 in GTB 1, 268.10 in GTB 2, and $82.26\;{\mu}g/mL$ in CGTB. GTB 1 and 2 and CGTB showed substantial dose-dependent antioxidative activities. The DPPH radical-scavenging activities of GTB 1 and 2, and CGTB, were 85.48, 87.09, and 87.03%, respectively at a concentration of $125\;{\mu}g/mL$. The ferric reducing/antioxidant activities (FRAPs) of GTB 1 and 2 and CGTB were 2.66, 2.70 and 2.67 absorbance at a concentration of $1,000\;{\mu}g/mL$. Sensory evaluation tests revealed no significant differences among the three green tea beverages.