• Food Science and Preservation
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• v.31 no.1
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• pp.112-125
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• 2024

This study determined the relationships between the total anthocyanin content in apple skin and the total polyphenols, flavonoids, proanthocyanidins, and soluble solids contents in the flesh of cold-stored Fuji apples. Total anthocyanin content in apple skin ranged from 0.130±0.005 mg CE/g fw to 0.262±0.028 mg CE/g fw, and the overall average was 0.200±0.008 mg CE/g fw. The total polyphenolic compounds in the flesh was ranged from a 4.283±0.141 mM GAE/g fw to 8.207±0.234 mM GAE/g fw, and the average content was 6.275±0.177 mM GAE/g fw. The total flavonoid content ranged from 4.510±0.080 mM QE/g fw to 2.467±0.458 mM QE/g fw, and the average total flavonoid content was about 3.586 mM QE/g fw. The total proanthocyanidin content was relatively high, ranging from 3.475±0.577 mM EE/g fw to 6.816±0.277 mM EE/g fw, and the soluble solid in the flesh was about 12 °Brix to 14 °Brix. The DPPH radical scavenging activity of extracts from apple flesh ranged from 66.36% to 94.99%, and the ascorbate equivalent concentration was 0.482 mM. The ABTS radical scavenging activity was 99.12% to 99.9%, indicating a higher inhibitory activity than the DPPH inhibitory activity, and the ascorbate equivalent concentration was 0.486 mM. The correlation between the total anthocyanin and total polyphenolic compounds was y = 15.192x + 3.2169 (R²=0.2748), but the concentration of total polyphenolic compounds increased when the total anthocyanin content was increased. The correlation equation of total anthocyanin with total flavonoids was y = 15.18x + 0.5555 (R²=0.6226), with total proanthocyanin was y = 14.918x + 2.3422 (R²=0.3372), and with soluble solid was y = 10.558x + 11.126 (R²=0.1925), indicating that the correlation of total anthocyanin with total flavonoid was higher than that with soluble solid.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.1
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• pp.60-67
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• 2011

This study was conducted to investigate the anti-oxidative abilities of certain products in Ulleungdo, such as sweet pumpkin (Danhobak), goat's beard (Samnamul), and Aster glegni (Bugigangyi), quality characteristics of sweet pumpkin taffy containing these products. Total polyphenolic contents of the Samnamul water and ethanol extracts were 2.95 mg% and 3.57 mg%, respectively, whereas those of the Bugigangyi water and ethanol extracts were 2.77 mg% and 2.75 mg, respectively. However, the total polyphenolic contents of the pumpkin water and ethanol extracts were 0.32 mg%. Reducing power ($OD_{700}$) of the Samnamul and Bugigangyi water and ethanol extracts (0.01%, w/v) was in the range of 1.62~1.91, which was higher compared to those of sweet pumpkin (0.02~0.03). Electron donating abilities (EDA) of the 0.01% Samnamul and Bugigangyi water and ethanol extracts were in the range of 74.91~79.21%, whereas those of the sweet pumpkin water and ethanol extracts were 3.79~14.99%. Optimum mixing ratio of steamed sweet pumpkin and water taffy for the preparation of taffy was 25:75 (w/w), as evaluated by sensory evaluation. Optimum adding ratio of Samanmul and Bugigangyi ethanol extracts to pumpkin taffy were 0.4% and 3%, respectively. However, the adding ratios of Samanmul and Bugigangyi powder to pumpkin taffy were 0.5~1.0% (w/w) and 1% (w/w), respectively.

• Korean Journal of Food Science and Technology
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• v.51 no.6
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• pp.537-542
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• 2019

Proteins were isolated from four species of edible insects, Bombyx mori, B; Tenebrio molitor, T; Protaetia brevitarsis, P; and Gryllus bimaculatus, G, and their properties were analyzed and compared with those of whey proteins. The yield of the protein isolated from raw materials was 65.0-75.0%. Among three branched chain amino acids (BCAA), the amounts of valine in all the insects were similar to that of the whey protein. The BCAA content was 16.8 and 16.4% in G and T, respectively. The total polyphenolic content and the antioxidant activity of the insect proteins were significantly higher than those of the whey proteins. Based on the sensory test of the protein powder, the whey protein could be replaced by 25% of the isolated protein from the insects, but the taste and flavor needs to be improved. Although the BCAA content of insect proteins was lower than that of the whey protein (by 73-76%), their application could be useful because of high polyphenolic content and the anti-oxidative activity.

• Journal of Life Science
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• v.13 no.1
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• pp.1-8
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• 2003

Antioxidant activity and biological properties in the MeOH extracts from different plant parts of Euonymus alatus (THNUB.) were measured by DPPH free radical scavenging ability and inhibition ability against xanthine/xanthine oxidase and proliferation in HL-60 cells. DPPH free radical scavenging activities in extracts of plant parts were high such as leaf, wing, root, seed and stem, respectively. The EtOAc fractions of plant parts were purified through LH-20 column chromatography and identified by GC/MS. LH-4 fraction and LH-5 fraction of leaf, stem and root showed stronger activities than other fractions in the inhibitor activity of DPPH and xanthine/ xanthine oxidase. $IC_{50}$ values of LH-4 fraction eluted from stem extracts showed such as 2.38 and 5.32 in DPPH and xanthine/ xanthine oxidase assay. Polyphenolic compounds were identified in purified LH-20 fractions showed highest $IC_{50}$ value in DPPH and xanthine/xanthine oxidase assay The activity of POD according to sampling time was high in root harvested in May and leaf harvested in September, respectively. The activity of SOD showed only in the extracts of stem in plant parts. SOD and POD in leaf were similar in the patterns of isozyme to those of stem. The purified extracts from Euonymus alatus (THNUB.) exerted inhibition ability of proliferation in HL-60 cells.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.7
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• pp.815-819
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• 2008

The colored rice, particularly black rice, has been well characterized to possess antioxidant properties. Rice bran, a by-product of the rice milling process, contains high levels of several phytochemicals which have antioxidant activities as well as health-beneficial properties. The purposes of this study were to evaluate the antioxidant compounds and antioxidant activities of the methanolic extracts from milling fractions and whole grain of two black rice cultivars. Whole black rice of the two cultivars were milled into rice bran and endosperm using the gradual milling system. These were evaluated for antioxidative activities by DPPH and ABTS radical scavenging activities. To determine the antioxidant compounds in the methanolic extract from the milling fractions, the content of polyphenolics, flavonoids, anthocycanins and ${\gamma}$-oryzanol were measured by spectrophotometric methods and vitamin E analysis was carried out by HPLC. The yield of whole black rice, rice bran, and endosperm were 3.1, 15.3, and 0.9% for Heugjinjubyeo and 2.7, 15.5, and 1.1% for Heugkwangbyeo, respectively. The methanolic extracts from rice bran showed generally higher antioxidant activities than the extracts from whole grain and endosperm. In addition, antioxidant compounds distributed much higher contents in rice bran extract than in the extracts from whole grain and endosperm. A significant correlation was also noted between free radical scavenging activity and polyphenolic compounds. The results of this study show that notable antioxidant activity in black rice bran are considered to have significant health benefits.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.11
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• pp.1701-1708
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• 2014

Phenolic compounds, physiological properties, and digestive enzyme inhibitory effect of 70% ethanol extracts from Aster scaber with different extraction methods (stirrer extraction, SE; reflux extraction, RE; autoclave extraction, AE; low temperature high pressure extraction, LTPE; ultrasonification extraction, USE) were investigated. Total polyphenols and flavonoids contents in LTPE were significantly higher than those of other extracts. The amount of substances related to cynarin (1,3-O-dicaffeoylquinic acid) was highest in USE (34.34 mg/g), followed by LTPE (33.83 mg/g), RE (32.27 mg/g), AE (25.40 mg/g), and SE (18.17 mg/g). Chlorogenic acid (5-O-caffeoylquinic acid) and astragalin (kaempferol-3-O-glucopyranoside) were highest in AE and LTPE, respectively. Xanthine oxidase, angiotensin- I converting enzyme, 3-hydroxy-3-methylglutaryl coenzyme A reductase and acetylcholin esterase inhibitory activities of LTPE and USE at a concentration of 50 mg% (w/v) were somewhat higher than those of other extracts. The ${\alpha}$-amylase, ${\alpha}$-glucosidase, trypsin and lipase activities showed the same tendency as physiological properties (concentration of 500 mg%, w/v). Additionally, there was significantly higher or slightly lower inhibitory activity compared to the control group. These results suggest that extracts from Aster scaber have potential to act as functional materials, and LTPE and USE are superior for the enhancement of biological activity.

• Journal of Life Science
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• v.10 no.3
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• pp.273-278
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• 2000

The chemical compositions as amino acids, minerals, fatty acids, and total polyphenolic compounds of the seeds of leek (Allium tuberusum) were analyzed. The antioxidative activity of water soluble extract from leek seeds was also tested in DPPH ($\alpha$, $\alpha$ - diphenyl-$\beta$ -picrylhydrazyl) method. The chemical compositions of leek seeds were moisture 4.4%, curde protein 25.7%, crude fat 16.6%, and crude ash 2.9%. Major amino acid compositions were proline 11 g, glutamic acid 4.9 g, arginine 2.1g, aspartic acid 1.6g, leucine 1.3g, valine 1.2 g, and methionine 1.1 g as per 100g. Mineral contents were K 215 ppm, Ca 142 ppm, Fe 124 ppm, and Mg 100 ppm. Major fatty acid compositions were linoleic acid 71.9%, oleic acid 12.7%, palmitic acid 8.6%, and stearic acid 1.4%. The changes of contents in polyphenolic compound from leek seeds caused by heat treatment were also listed in the following order; $20^{\circ}C$(364mg/100g), $40^{\circ}C$(462 mg/100g), and $60^{\circ}C$(551 mg/100g). Antioxidative activity as electron donating ability showed in the following order; 0.05% BHT(butylated hydroxytoluene)(45.6%)>0.05% water-extract(31.3%)>0.1% water extract(30.3%). On the basis of chemical analysis, the leek seedsshowed to have relatively high contents of nutrients as amino acids, minerals, fatty acids.

• Journal of the Korean Wood Science and Technology
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• v.45 no.1
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• pp.96-106
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• 2017

This study aims to identify the chemical compositions and antioxidant activities of essential oil, extracted from the leaves of Neolitsea aciculata (Blume) Koidz by the hydrodistillation method. To the end, the chemical composition of N. aciculata leaf oil was firstly analyzed through GC/MS. The major constituents of essential oil were found to be: cis-ocimene (11.00%), trans-ocimene (9.65%), elemol (9.15%), ${\beta}$-elemene (8.75%), germacrene-D (7.55%), trans-caryophyllene (5.90%), ${\gamma}$-elemene (5.40%) and ${\tau}$-muurolol (4.95%). Then, the antioxidant potential of the essential oil was evaluated by the methods of total polyphenolic content (TPC) assay, DPPH radical scavenging activity, ABTS radical scavenging activity and ferric reducing antioxidant power (FRAP). It was estimated that the total polyphenolic content of the oil was $136.7{\pm}0.13\;mg\;GAE/g$ and the efficient concentration of the oil required to scavenge 50% DPPH radicals ($EC_{50}$ value) was $639.33\;{\mu}g/m{\ell}$. Also, ABTS radical scavenging activity was identified to be concentration dependent, while the FRAP value was $31.21{\pm}0.12\;{\mu}M$ $FeSO_4{\cdot}7H_2O/g$. Such figures, as a result, suggest that the essential oil extracted from the leaves of N. aciculata has its antioxidant activity, which can serve as significant health functional benefits.

• Journal of Applied Biological Chemistry
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• v.53 no.1
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• pp.51-55
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• 2010

A lactic acid bacterial strain showing fast growth and high acid production in Korean pear puree was isolated from Kimchi. This strain was analyzed by API 50 CHL kit and 16S rRNA sequencing analysis and identified as Leuconostoc (Ln.) mesenteroides KACC 91495P. Korean pear puree was fermented using Ln. mesenteroides KACC 91495P strain at $30^{\circ}C$ for 18 h. The changes of pH, titratable acidity and viable cell number during fermentation were investigated. The pH and titratable acidity were reached to pH 3.86 and 1.09% after 18 h fermentation, respectively. The viable cell population of Ln. mesenteroides KACC 91495P was rapidly increased to $2.0{\times}10^9\;CFU/g$ during the 9 h of cultivation. The contents of lactic acid, acetic acid and malic acid were determined to be 0.213, 0.259, and 0.217% after 18 h fermentation, respectively. The content of polyphenolic compounds, known as antioxidants, in pear puree were enhanced by Ln. mesenteroides KACC 91495P cultivation. The level of total polyphenolic compounds was increased to around 140% of initial concentration. When the fermented pear puree was kept at $4^{\circ}C$, pH, titratable acidity and number of viable cells population were nearly maintained for 13 days.

• Nutrition Research and Practice
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• v.14 no.5
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• pp.438-452
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• 2020

BACKGROUND/OBJECTIVES: Brain senescence causes cognitive impairment and neurodegeneration. It has also been demonstrated that curcumin (Cur) and hesperetin (Hes), both antioxidant polyphenolic compounds, mediate anti-aging and neuroprotective effects. Therefore, the objective of this study was to investigate whether Cur, Hes, and/or their combination exert anti-aging effects in D-galactose (Dg)-induced aged neuronal cells and rats. MATERIALS/METHODS: SH-SY5Y cells differentiated in response to retinoic acid were treated with Cur (1 μM), Hes (1 μM), or a combination of both, followed by 300 mM Dg. Neuronal loss was subsequently evaluated by measuring average neurite length and analyzing expression of β-tubulin III, phosphorylated extracellular signal-regulated kinases, and neurofilament heavy polypeptide. Cellular senescence and related proteins, p16 and p21, were also investigated, including their regulation of antioxidant enzymes. In vivo, brain aging was induced by injecting 250 mg/kg body weight (b.w.) Dg. The effects of supplementing this model with 50 mg/kg b.w. Cur, 50 mg/kg b.w. Hes, or a combination of both for 3 months were subsequently evaluated. Brain aging was examined with a step-through passive avoidance test and apoptosis markers were analyzed in brain cortex tissues. RESULTS: Cur, Hes, and their combination improved neuron length and cellular senescence by decreasing the number of β-gal stained cells, down-regulated expression of p16 and p21, and up-regulated expression of antioxidant enzymes, including superoxide dismutase 1, glutathione peroxidase 1, and catalase. Administration of Cur, Hes, or their combination also tended to ameliorate cognitive impairment and suppress apoptosis in the cerebral cortex by down-regulating Bax and poly (ADP-ribose) polymerase expression and increasing Bcl-2 expression. CONCLUSIONS: Cur and Hes appear to attenuate Dg-induced brain aging via regulation of antioxidant enzymes and apoptosis. These results suggest that Cur and Hes may mediate neuroprotective effects in the aging process, and further study of these antioxidant polyphenolic compounds is warranted.