• Korean Journal of Plant Resources
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• v.23 no.5
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• pp.451-457
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• 2010

In order to elucidate the antioxidant potential of non-edible parts of oriental melon, antioxidant activities and total phenolic compound contents of six samples including peel, placenta, stem leaf, flesh and seed were determined. Antioxidant activities were evaluated using in vitro DPPH, ABTS, FRAP, and SOD assay. Among non-edible parts of oriental melon, stalk showed the highest antioxidant activity and its antioxidant potential increased significantly in a dose-dependent manner. The contents of total phenolic compound were also higher than other parts. The relationship between antioxidant activities and the contents of total phenolic compound were analyzed and showed higher correlation coefficients between ABTS radical scavenging activity and contents of total phenolic compound. The above results suggest that the stalk of oriental melon may have potential as a good source for functional material.

• The Korean Journal of Food And Nutrition
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• v.36 no.1
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• pp.25-32
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• 2023

To increase antioxidant activity and physicochemical quality characteristics, four kinds of berries (blueberry (BEB), blackberry (BKB), cranberry (CNB), raspberry (RSB)) with antioxidant activities were used to replace beet (B) in existing ABC juice. In the experimental group, the pH was decreased while the content of soluble solids was increased significantly. Total polyphenol content was significantly increased in all experimental groups compared to that in the control group. The control group had the lowest polyphenol content at 14.723 ㎍ GAE/g, whereas the blackberry replacement group had the highest polyphenol content at 67.12 ㎍ GAE/g. The total flavonoid content was the lowest in the control group at 8.98 ㎍ QE/g but the highest in the blackberry group at 50.47 ㎍ QE/g. All experimental groups showed significantly higher antioxidant activities than the control group. DPPH & ABTS radical scavenging activities were the lowest in the control group at 15.69% and 19.55%, respectively, but the highest in the blackberry group at 48.24% and 59.43%, respectively. SOD-like activity was also the lowest in the control group at 14.12%, but the highest in the blackberry group at 48.18%. When comparing experimental groups, antioxidant activities (DPPH, ABTS, SOD) and antioxidant components (total polyphenols and total flavonoids) were in the order of BKB > CNB > RSB > BEB > Control. In conclusion, the new ABC juice containing four types of berries is enriched in antioxidants with significantly improved antioxidant activities and physicochemical quality characteristics.

• 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.

• Culinary science and hospitality research
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• v.20 no.5
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• pp.29-33
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• 2014

In this study, we examined the antioxidant activity of the naturaceutical extract in vitro using total phenolic contents, total flavonoids contents, DPPH radical scavenging activity, reducing power assay, and phenolic acid contents. The total phenolic and total flavonoids contents of naturaceutical extract were 5.46 mg/g, 2.21 mg/g, respectively. The DPPH radical scavenging activity of natraceutical extract varied from 18.77 ($200{\mu}g/mL$) to 3.44 ($1,000{\mu}g/mL$). The reducing power of the natraceutical extract absorbance varied from 1.07 (0.78 mg/mL) to 3.44 (12.5 mg/mL), and reducing power of extract presented a concentration-dependent activity increase. The highest amounts of trans-ferulic acid, p-hydroxybenzoic acid, p-coumaric acid, vanillin, vanillic acid, p-hydroxybenzaldehyde, and trans-cinnamic acid were observed in the naturaceutical extract at the levels of 750.79, 619.75, 531.34, 222.04, 219.28, 107.40, and $89.56{\mu}g/g$, respectively. The results imply that this antioxidant effect of the naturaceuticals extract could be harnessed in the management and prevention of degenerative diseases associated with oxidative stress.

• Korean journal of food and cookery science
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• v.20 no.2
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• pp.219-226
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• 2004

This study was performed to investigate the change of chemical components and antioxidant activities in Hizikia fusiformis(Harvey) OKAMURA with blanching times. For chemical composition, the contents of minerals (K, Ca, Na, Mg, Fe, Cu, Mn and Zn), vitamins (vitamin C, ${\beta}$-carotene and ${\alpha}$-tocopherol) and total polyphenol were analyzed. The antioxidant activity was determined through free radicals (DPPH radical, superoxide anion radical, hydroxyl radical and hydrogen peroxide) scavenging activity and linoleic acid peroxidation inhibitory activity. As the blanching time increased, the contents of all minerals, vitamin C and total polyphenol decreased. However ${\beta}$-carotene and ${\beta}$-tocopherol were not affected by the blanching time. In addition antioxidant activities decreased with increasing blanching time.

• Journal of the Korean Society of Food Culture
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• v.19 no.4
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• pp.369-377
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• 2004

This study was performed to investigate the change of biologically functional compounds and antioxidant activities in Ecklonia cava with blanching times. As biologically functional compounds, the contents of minerals(K, Ca, Na, Mg, Fe, Cu, Mn and Zn), vitamins($vitamin\;C,\;{\beta}-carotene\;and\;{\alpha}-tocopherol$) and total polyphenol were analyzed. And antioxidant activity was determined through free radicals(DPPH radical, superoxide anion radical, hydroxyl radical and hydrogen peroxide) scavenging activity and linoleic acid peroxidation inhibitory activity. As the blanching time increased, the contents of minerals, vitamin C, ${\beta}-carotene$ and total polyphenol were decreased however ${\alpha}-tocopherol$ was not affected by blanching time, and antioxidant activities were decreased with blanching time.

• Journal of the Korean Society of Food Culture
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• v.27 no.5
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• pp.505-511
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• 2012

This study was conducted to investigate the antioxidant activity of Jeolpyeon containing lotus seed powder. Original Jeolpyeon and Jeolpyeon with BHT (butyl hydroxy toluene) werecompared. Antioxidant activities were measured based ontotal polyphenolic contents, total flavonoid contents, DPPH radicalscavenging activity, reducing power, and SOD-like activity. Total polyphenolic and total flavonoid contents of Jeolpyeon containing lotus seed powder were estimated at $37.81{\pm}0.45$ mg GAE/g and $26.35{\pm}0.13$ mg QE/g respectively. DPPH radical scavenging activity increased upon addition of lotus seed powder. Further, reducing power was higher in Jeolpyeon containing lotus seed powder than original Jeolpyeon or Jeolpyeon with BHT. The antioxidative effect of Jeolpyeon significantly increased uponaddition of lotus seed powder.

• Advances in Traditional Medicine
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• v.8 no.4
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• pp.329-338
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• 2008

The aim of the study is to investigate the antioxidant activity through, reducing power, 2, 2-diphenyl-1-picryl hydrazyl radical (DPPH), nitric oxide radical (NO), superoxide radical, hydrogen peroxide radical ($H_2O_2$) scavenging activity and the amount of total phenolic compounds of chloroform, ethyl acetate, methanol and aqueous extracts of the leaves of Talinum portulacifolium. Chloroform extract of leaves of T. portulacifolium showed highest antioxidant activity, with a direct relationship between activity and concentration of extracts ($15-240\;{\mu}g/mL$). Among all the extracts, the highest amount of the total polyphenolic compounds was found in the chloroform extract. Chloroform extract of T. portulacifolium showed an important free radical scavenging activity towards the DPPH, NO, Superoxide and $H_2O_2$ radicals, with $IC_{50}$ values of 133.26, 165.75, 156.34 and $135.29\;{\mu}g/mL$, respectively. In the lipid peroxidation assay, extracts of chloroform and ethyl acetate showed a remarkable inhibitory activity. The extracts showed significant activity in all the experiments but lower than the standard antioxidant, ascorbic acid.

• Korean Journal of Plant Resources
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• v.26 no.3
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• pp.347-354
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• 2013

Apple and pear are popular fruits consumed in Korea and are common fruit in daily diet. In order to compare the antioxidant activity of the apple and pear peels, total polyphenol contents, total flavonoid contents, $ABTS^+$ free radical scavenging activity, and DPPH free radical scavenging activity were measured from hot water, ethanol, and methanol extracts of the two fruit peels. The total polyphenol and flavonoid contents were highest in 95% methanol extracts of the apple peelsand 70% ethanol extract of the pear peels, respectively. Total polyphenol contents of the pear peels were higher than that of apple peels, and total flavonoid contents of the apple peels were higher than that of pear peels. The apple and pear peels had the highest $ABTS^{+{\cdot}}$ and DPPH free radical scavenging activity in 95% methanol extracts and 70% ethanol extracts, respectively. $ABTS^{+{\cdot}}$ and DPPH free radical scavenging activity of pear peels was higher than that of apple peels, and the DPPH free radical scavenging activity of apple and pear peels were detected in hot water, 95% methanol, and 70% ethanol extracts, respectively. Ascorbic acid, a synthetic antioxidant used as positive control, had significantly higher scavenging activity than the apple and pear peels. In conclusion, the apple and pear peelshave great potential as natural antioxidants. Therefore, above results should be considered to provide the possibility for the development of high functional antioxidants.

• Biomedical Science Letters
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• v.26 no.4
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• pp.296-301
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• 2020

The purpose of this study was performed to evaluate antioxidant activity of the Artemisia asiatica Nakai and Moringa oleifera Lam mixture extract. Mixture extracts were manufactured by concentration and compared with a single extract (only the Artemisia asiatica Nakai mixture and only the Moringa oleifera Lam mixture). The experiments conducted Total polyphenol measurements, Total flavonoid measurements, DPPH radical scavenging activty, ABTS radical scavenging activty and LDH assay. The LDH assay assessment shows that all extracts are cells compared to controls. The toxicity was weak. Finally, The antioxidant capacity was rated higher than mixture extract of a single extract. Also, the optimized mixture was determined AM5 (Artemisia asiatica Nakai mixture: Moringa oleifera Lam mixture = 3:1). For extracts of AM5, Total phenol and flavonoid contents were 271.769±18.087 mg/g and 45.384±5.026 mg/g. and DPPH and ABTS scavenging activity were 70.8±6.496% and 77.1±9.634%. Therefore, it is expected that the value of the extract will increase as it increases its antioxidant activity if it is manufactured according to the appropriate ratio.