• Korean Journal of Food Science and Technology
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• v.53 no.3
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• pp.252-259
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• 2021

Barley contains health-beneficial compounds, such as phenolic acids, flavonoids, lignans, and tocopherols. The antioxidant activities of pearled and wholegrain hull-less, premature, and black barley harvested in Jeju were investigated by measuring total phenolic content (TPC), total flavonoid content (TFC), phenolic compounds, tocopherols (T), and tocotrienols (T3), along with their in vitro antioxidant activities. Consequently, TPC and TFC in wholegrain barley groups were higher than those in pearled barley. Gallic acid (1.55-2.98 ㎍/g) and protocatechuic acid (0.67-2.84 ㎍/g) were the predominant phenolic compounds in barley. Total T and T3 concentrations of wholegrain barley groups were significantly higher than those of pearled barley (p<0.05). Except for the metal chelating effect and reducing power, the in vitro antioxidant activities of wholegrain barley were significantly higher than those of pearled barley. These results indicate that wholegrain Jeju barley can be used as a natural antioxidant source in the food industry.

• Journal of Life Science
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• v.32 no.10
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• pp.749-761
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• 2022

This study evaluated the antioxidizing and antiproliferative effects of Angelica japonica extract and its solvent-partitioned fractions. A dried sample of the halophyte A. japonica was extracted twice using methylene chloride (CH₂Cl₂) and extracted twice again using methanol (MeOH). The combined crude extracts were then fractionated by solvent polarity into distilled water (water), n-butanol (n-BuOH), 85% aqueous methanol (85% aq.MeOH), and n-hexane fractions. The antioxidant activities of the crude extracts and their solvent-partitioned fractions were assessed according to their DPPH radical and peroxynitrite scavenging abilities, formation of intracellular reactive oxygen species (ROS), DNA oxidation, NO production, and ferric reducing antioxidant power (FRAP). The crude extract showed significant antioxidant activity in the overall antioxidizing bioassay systems. Among solvent-partitioned fractions, good antioxidant activities were observed in n-BuOH and 85% aq.MeOH fractions and significantly correlated with the polyphenol and flavonoid contents of the samples. Furthermore, all samples tested, including the crude extract, not only showed cytotoxic effects against human cancer cells (AGS, HT-29, MCF-7, and HT-1080) but also prevented cell migration in a dose-dependent manner in the wound healing assay using HT 1080. Among the solvent-partitioned fractions, the 85% aq.MeOH fraction most effectively inhibited the invasion of HT-1080 cells. Therefore, these results suggest that A. japonica may be a potential antioxidizing and antiproliferative agent.

• Journal of the Korea Society of Computer and Information
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• v.28 no.2
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• pp.181-190
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• 2023

This study examined that have excellent antioxidant effect and expand the base of consumption of lotus leaves. We added 1%, 3%, and 5% of lotus leaf powder to traditional gochujang. pH was the highest in the gochujang with lotus leaf powder 1%(p<0.001). The moisture was significantly lower as the addition of lotus leaf powder increased(p<0.01). The viscosity was the lowest with lotus leaf powder 5% was found to be 15.61 dPa·s(p<0.001). In chromaticity, the L value was the highest in the control, the viscosity of gochujang became darker and lessened(p<0.001). The a value and b value showed the highest in the control(p<0.001). The salinity was the lowest in the gochujang with lotus leaf powder 3%(p<0.001). The sugar content decreased as the more amount of lotus leaf. Total phenol and total flavonoid contents was the highest in the gochujang with lotus leaf powder 5%. The DPPH radical scavenging ability was higher as the more amount of lotus leaf. Reducing power and α-glucosidase inhibitory activity was the highest in the gochujang with lotus leaf powder 3%. The gochujang with lotus leaf powder can be expected to have higher antioxidant activities and to be a health functional food.

• Journal of Life Science
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• v.32 no.12
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• pp.989-996
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• 2022

Some flowers have high sensual appealability due to their unique shapes, colors, smells, and tastes. Such edible flowers receive social attention as a noble ingredient of functional teas. In this study, methanol extracts of 23 commercial flower teas (CFTs) were prepared, and their color differences were compared. No tar color pigments were detected in the 23 CFT. The average content of total polyphenol of the 23 CFTs was 80.2±50.92 mg/g and the extracts of jin-dal-rae (Rhododendron mucronulatum Turcz), mae-hwa (Prunus mume), mae-mil (Fagopyrum esculentum), mok-ryun (Magnolia kobus), and sal-gu (Prunus armeniaca var. ansu Maxim) flowers showed total polyphenol contents greater than 150 mg/g. The average content of total sugar of the 23 CFTs was 187.4±166.5 mg/g and the extracts of chamomile (Chamaemelum nobile), kuk-hwa (Chrysanthemum morifolium), dong-baek (Camellia japonica L.), and won-chu-ri (Hemerocallis fulva) flowers showed total sugar contents greater than 400 mg/g. Among the 23 CFTs, the extract of jang-mi (Rosa hybrida hortorum) flower has prominent anti-thrombosis activity, and the extracts of dal-ma-ji (Oenothera lamarckiana), dong-baek, hibiscus (Hibiscus syriacus), and mae-mil flowers showed strong inhibitions against thrombin and blood coagulation factors. Also, the extracts of jang-mi, kum-jan-hwa (Tagetes erecta L.), mae-mil, mok-ryun dong-baek, and jin-dal-rae flower showed strong radical scavenging activities against DPPH, ABTS, and nitrite and reducing power. Our results suggest that the flowers of jang-mi, mae-mil, and dong-baek can be developed as promising anti-thrombosis treatments.

• Food Science and Preservation
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• v.30 no.3
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• pp.526-537
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• 2023

This study aimed to evaluate the antioxidant and hepatoprotective effects of aqueous and 60% ethanol extracts of Allium ochotense Prokh. against alcohol-induced cytotoxicity as well as on the activities of alcohol-metabolic enzymes. Antioxidant effects of the extracts were analyzed using 3-ethylbenzothiazoline-6-sulfonic acid, 1,1-diphenyl-2-picrylhydrazl, ferric reducing antioxidant power, and malondialdehyde assays, and found that both extracts exhibited considerable antioxidant activities. Additionally, both extracts showed synergistic effects on the activities of alcohol-metabolic enzymes, such as alcohol dehydrogenase, but not on the activity of aldehyde dehydrogenase. In addition, 2'-7'-dichlorodihydrofluorescein diacetate (DCF-DA) and 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assays revealed that aqueous and 60% ethanol extracts reduced oxidative stress and increased cell viability. Moreover, both extracts regulated the expression of apoptosis-related proteins, namely B-cell lymphoma (BCl-2), BCl-2 associated X (BAX), and pro-caspase-3, in HepG2 cells. In conclusion, aqueous and 60% ethanol extracts of A. ochotense Prokh. might be valuable functional materials derived from natural resources for the prevention of ethanol-induced cytotoxicity.

• Journal of Life Science
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• v.30 no.3
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• pp.298-303
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• 2020

This study aimed to investigate possible applications of Rodgersia podophylla in the food and cosmetic industry. Ethanol extracts of leaves (RP-L), branches (RP-B), and root (RP-R) were prepared, and their antimicrobial, antioxidant, and anti-diabetic activities were evaluated. The polyphenol content in the RP-R, RP-L, and RP-B extracts was 79.6, 30.4, and 16.9 mg/g, respectively. An antimicrobial activity assay showed that the RP-L and RP-R extracts exhibited strong growth inhibition of pathogenic and food spoilage Gram-positive bacteria. Furthermore, the RP-R extract inhibited the growth of the Gramnegative E. coli and P. vulgaris bacteria. All extracts showed strong scavenging activity for DPPH, ABTS, nitrite, and reducing power determined by A 700 nm. In particular, the RC₅₀s of the RP-R extract for the DPPH anion and ABTS cation were 23.0-29.7 and 15.0-18.2 ㎍/ml, respectively, which are comparable to those of vitamin C (9.8 and 8.0 ㎍/ml, respectively). An activity assay of α-glucosidase and β-amylase suggested a high potential for the RP-R extract as an anti-diabetic agent. Its inhibition levels of α-glucosidase and β-amylase at 0.5 mg/ml were 6.9 and 48.5%, respectively. This is the first report of the antimicrobial and anti-diabetic activities of R. podophylla. Our results suggest that RP-L and RP-R extracts could be developed as novel cosmeceutical and functional food resources.

• Journal of Life Science
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• v.28 no.9
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• pp.1048-1055
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• 2018

In the current study, comparisons of Oenothera Biennis seed extracts with water, ethanol, methanol, and 70% ethanol in their total polyphenolics contents, anti-oxidant, anti-neurotoxicity, anti-cancer, and immune-modulatory activities were investigated. Compared with other extracts, those concentrations of total phenolics and flavonoids were the highest in MeOH extract (31.90 mg GAE/g and 20.66 mg QE/g). The radical scavenging and reducing power activities were dose-dependently increased by treatment of O. Biennis seed water, EtOH, MeOH, and 70% EtOH extracts. Furthermore, pretreatment of water, EtOH, and MeOH extracts significantly reduced glutamate-induced cytotoxicity in HT22 hipocampal neuron cells. In the case of cancer cells, MeOH extracts showed lower $IC_{50}$ values in HepG2 ($74.21{\mu}g/ml$), A549 ($188.24{\mu}g/ml$), MCF-7 ($186.42{\mu}g/ml$), and B16 ($101.80{\mu}g/ml$) than other extracts, where those water ($101.96{\mu}g/ml$) and EtOH ($788.39{\mu}g/ml$) extracts showed the lowest $IC_{50}$ activity in HT-29 and PC-3 cells, respectively. O. Biennis seed extracts did not show any cytotoxicity in RAW 264.7 macrophages at the concentration of $1-10{\mu}g/ml$, whereas 70% EtOH extract dose-dependently enhanced nitric oxide (NO) production in RAW 264.7 cells. Overall, we evaluated that various bioactive potentials of O. Biennis seed extracts which would relate with phenolic compounds abundance, thus these can be useful to future developments as functional food ingredients and natural medicines.

• Journal of Life Science
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• v.18 no.8
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• pp.1123-1131
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• 2008

This study was performed to confirm of biological function of black garlic, it heated for 11 days at $40{\sim}90^{\circ}C$ (first step: heate for 2 days at $90^{\circ}C$, second step: heated for 4 days at $80^{\circ}C$, third step: heated for 4 days at $60^{\circ}C$ and fourth step: heated for 1 day at $40^{\circ}C$). Samples were analyzed physico-chemical characteristics and antioxidant activity. Hunter L, a and b values were decreased during processing, and then inner part Hunter values were highly decreased at the second step. The moisture contents were decreased to 58.48${\pm}$0.41 g/100 g at fourth step. pH was also acidified to pH 4.22${\pm}$0.02, but O.D. value at 420 nm was increased during processing of black garlic. At fourth step, total phenolics and flavonoids contents were increased about 1.9 and 2.6 folds than first step sample. Also, total pyruvate and thiosulfinate contents were increased about 1.6 and 5.8 folds as change of total phenolic and flavonoid contents, respectively. Fructose contents were the highest level among free sugars and its contents increased to 2,454.45${\pm}$4.20 mg/100 g. Contents of sucrose and maltose were decreased during processing of black garlic. The contents of total minerals were the highest at fourth step (1,009.20${\pm}$6.91 mg/100 g) during its processing. Contents of glutamic acid, proline and aspartic acid were detected higher than other composition amino acids. Taurine and ethanolamine were not detected in the first step sample, but they were detected 0.88${\pm}0.60{\sim}1.06{\pm}$0.04 and 0.28${\pm}0.4{\sim}0.5{\pm}$0.09 mg/100 g in next processing step, respectively. DPPH radical scavenging ability of water and ethanol extracts from black garlic was increased during its processing. Abilities of DPPH radical scavenging were the highest in fourth step sample, its abilities were 67.40${\pm}$0.21% in 1,000 ${\mu}g/ml$ of water extracts. Reducing power was also significantly higher in water extract than ethanol extract on the whole.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.12
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• pp.1898-1902
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• 2010

This study was designed to evaluate antioxidant activity of low-quality Codonopsis lanceolata treated by fermentation process followed by hydraulic high pressure extraction. C. lanceolata was subjected to 5,000 bar for 30 min at $25^{\circ}C$. The highest phenolics content was observed in the combined treatment of fermentation and high pressure extraction (35.11 mg/100 g), followed by high pressure extraction alone (14.78 mg/100 g) and conventional extraction (14.56 mg/100 g). The content of flavonoids followed the similar pattern as that of total phenolics, showing 280.86 mg/100 g of C. lanceolata treated by the combined fermentation with high pressure extraction whereas 193.05 mg/100 g of C. lanceolata treated by the conventional extraction. The DPPH scavenging activity was 69.32% at 0.6 mg/mL of C. lanceolata treated by the combined process, while the DPPH scavenging activities of C. lanceolata treated by high pressure extraction alone and the conventional extraction were 60.35% and 30.92%, respectively. The highest reducing power of C. lanceolata extract (1.0 mg/mL) was observed at the combined treatment (0.926), followed by high pressure extraction alone (0.881) and the conventional extraction (0.733). The combination of fermentation with high pressure extraction significantly increased the contents of phenolics and flavonoids and also enhanced the antioxidant activity. Therefore, the combined application of fermentation and high pressure extraction can be an alternative technique for the extraction of C. lanceolata. These results provide useful information for enhancing biological properties of low-quality C. lanceolata.

• Food Science and Preservation
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• v.23 no.4
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• pp.560-567
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• 2016

Sensory evaluation, in vitro antioxidant activities and main compounds of coffee water-extract, coffee liqueur (CL) and coffee-ground liqueur (CGL) were investigated to consider their industrialization. Sensory evaluation showed that all groups of CGL without 25% CGL (3 month) were relatively higher than CL groups. Total phenolic compounds and in vitro antioxidant activities such as 1,1-diphenyl-2picryl-hydrazyl (DPPH) radical scavenging activity and ferric reducing/antioxidant power (FRAP) were also performed. The group of 35% CGL had higher total phenolic compounds than others, and the result of DPPH radical scavenging activity was similar to that of total phenolic compounds. In addition, 35% CGL is comparable to the FRAP of coffee water extract (CE). Qualitative and quantitative analysis using high-performance liquid chromatography (HPLC) were performed, and chlorogenic acid as a ployphenolic compound and caffeine as a nonpolyphenolic compound were detected in all samples. Moreover, the HPLC analysis showed that CGLs contain a larger amounts of chlorogenic acid (difference of 0.3~10.5%) and also greater amounts of caffeine (difference of 10.0~18.2%) more then CE. Consequently, these results suggest that coffee-ground as coffee by-products could be used as commercially available food substances because of its physiological molecules remained.