• Korean journal of food and cookery science
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• v.21 no.2 s.86
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• pp.190-194
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• 2005

This study was conducted to investigate the changes in contents of total flavonoid and total polyphenol of three leafy vegetables, spinach(Spinacia oleracea L.), chard(Beta vulgaris L.), whorled mallow(Malva verticillata L.) by various blanching times. Total flavonoid and total polyphenol contents of spinach were 21.01 and 25.58 mg/g, those of chard were 26.02 and 35.14 mg/g, and those of whorled mallow were 16.80 and 19.94 mg/g, respectively. Total flavonoid and total polyphenol contents of chard were the highest among the leafy vegetables. Total flavonoid and total polyphenol contents of leafy vegetables were decreased according to blanching time. Especially, total flavonoid content of chard showed significant loss of $15-30\%$ by blanching time. Total polyphenol content of whorled mallow showed loss of $37-39\%$, but the decrease was not significant.

• 한국생물공학회:학술대회논문집
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• 2003.10a
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• pp.667-671
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• 2003

The total phenolic and flavonoid contents of Lentinus edodes extracts were determinated by spectrophotometrical .method, and antihepatotoxic activity was detected on glutathione S-Transferases(GST). The total phenolic contents was highest water extract than solvent(ethanol, methanol) extracts, but flavonoid content was appear on opposite. GST activity was the highest appears in water extract. This fact verified of anticancer effect indirectly of Lentinus edodes.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.04a
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• pp.111.1-111
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• 2003

삼백초 지상부의 에탄올 추출농도와 추출 시간에 따른 수율, total phenol과 total flavonoid함량, DPPH 라디칼 소거능을 조사하였다. 추출 온도 9$0^{\circ}C$에서 에탄올농도를 증가시키면서 8시간동안 환류추출하였다. 추출수율과 DPPH 라디칼 소거능은 에탄올농도 40%까지는 증가하다가 60%이상에서는 감소하였고 total phenolic compound와 total flavonoid의 함량도 비슷한 경향을 보였다. total phenolic compound의 함량은 40%와 60%에서 큰 차이가 없는 반면 total flavonoid의 함량은 40%에서 더 높았다. total phenolic compound와 total flavonoid 함량, DPPH 라디칼 소거능 및 추출수율은 40% 이상에서는 큰 변화가 없어 추출용매의 조건은 40% 에탄올로 선정하였다. 40% 에탄올로 9$0^{\circ}C$에서 24시간 동안 4시간 간격으로 환류추출하였을 때 total phenolic compound와 total flavonoid 함량, DPPH 라디칼 소거능 및 추출수율은 4시간 이후 큰 차이가 없었다. 삼백초의 용매추출조건으로는 40% 에탄올, 4시간 추출하는 것이 적합하다고 판정된다.

• Korean Journal of Environmental Agriculture
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• v.36 no.1
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• pp.7-16
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• 2017

BACKGROUND: Increased value added by rapeseed (Brassica napus) by-product and the development of a usable rapeseed functional tea. METHODS AND RESULTS: To develop a usable rapeseed functional tea, the total flavonoid content in the varieties Youngsan, Tammi, Tamra, Naehan, Hanra, Mokpo No. 68, and Mokpo No. 111 was investigated. Effect of three treatments, i.e., drying, leaching, and roasting, on flavonoid contents or flower was tested using multiple processing methods per treatment. Total flavonoid content decreased under the various drying methods, confirming that flavonoid content is heat-dependent. This finding was more pronounced for freezing and oven-drying (15.3 and 13.8 mg/g DW, respectively), with a 10% difference in the total flavonoid content between the two methods. Under leaching conditions, the flavonoid content decreased with increasing treatment time. Notably, roasting methods did not result in loss of flavonoid content. The total flavonoid content in the rapeseed varieties decreased in the following order: Youngsan, Tammi, Tamra, Naehan, Hanra, Mokpo No. 68, and Mokpo No. 111. CONCLUSION: The flavonoid content in rapeseed flower was higher in Youngsan than in the other varieties, under processing conditions such as freeze-drying, leaching at $90^{\circ}C$ for 5 min, and roasting.

• Korean Journal of Agricultural Science
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• v.50 no.3
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• pp.569-580
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• 2023

The aim of this study was to investigate the antioxidant effects of O. robusta stem extract (ORE) and to determine the total polyphenol and flavonoid contents. Free radical scavenging properties were evaluated using DPPH (2,2-diphenyl-1-picrylhydrazyl), ABTS (2,2'-azinobis (3-ethylbenzothiazoline-6-sulfonic acid)), and ·OH (hydroxyl radical) scavenging assays. Total polyphenol and flavonoid contents were measured using Folin-Ciocalteu reagent and aluminum chloride colorimetric methods, respectively. Active compounds of ORE were determined using high-performance liquid chromatography (HPLC). The results of the study showed that ORE exhibited DPPH, ABTS, and ·OH radical scavenging activities in a dose-dependent manner. Especially, 1,000 ㎍/mL of ORE showed the strongest radical scavenging properties against DPPH, ABTS, and ·OH. ORE contained total polyphenol content of 57.4 mg GAE/g and total flavonoid content of 5.4 mg QE/g, which may contribute to their antioxidant effects. As a result of HPLC, the contents of active compounds in ORE, dihydrokaempferol (0.65 ㎍/mL), and 3-O-methylquercetin (1.10 ㎍/mL) were confirmed. In conclusion, ORE may be useful as a functional material with antioxidant properties.

• 한국생물공학회:학술대회논문집
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• 2003.10a
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• pp.307-312
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• 2003

Antioxidative activities of Methanol and Ethanol extract of branch, bark, leaves, fruits, wood of Hovenia dulcis THUNBER var. koreana Nakai were analyzed for total poly phenol, flavonoid, antioxidant capacity and DPPH free radical scavanging activitiy. The most total polyphenol and flavonoid contents measerd extract from bark and fruits. Extract from fruits and bark show hight on antioxidant capacity and DPPH free radical scavanging activitiy. There was a good correlation between total polyphenol or flavonoid contents and antioxidant activity.

• Korean Journal of Medicinal Crop Science
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• v.28 no.5
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• pp.331-338
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• 2020

Background: The aim of this study was to analyze the total phenol and total flavonoid contents and antioxidant activity of steam-treated leaves and rhizomes of Polygonatum sibiricum Redoute. In addition, we aimed to confirm their potential use as cosmetic materials by investigating their anti-aging and skin-whitening activity. Methods and Results: The leaves and rhizomes of P. sibiricum were treated with steam at different temperatures for different durations, and the antioxidant activity (DPPH and ABTS radical scavenging activity) and total phenol and total flavonoid contents of each sample were tested. The steam temperature and treatment duration siginificantly affected the antioxidant activity and, total phenol and total flavonoid content of the leaves and rhizome of P. sibiricum. Treating the P. sibiricum samples with steam at 120℃ for 12 h, yielded higher total phenol and total flavonoid contents. Comparatively, the samples treated with steam at 120℃ for 12 to 24 h showed significantly higher antioxidant activity. Further, the steamed samples of P. sibiricum demonstrated collagenase and tyrosinase inhibition activity, which indicated their anti-aging and skin-whitening properties. The samples steamed at 120℃ for 12 h, exhibited higher collagenase and tyrosinase inhibition activity. Conclusions: Leaves and rhizomes of P. sibiricum steamed at 120℃ for 12 h, showed highest antioxidant activity and, total phenol and total flavonoid contents than all other samples. Our results indicate the potential of using P. sibiricum as a cosmetic material by confirming its excellent anti-aging and whitening activity.

• Asian Pacific Journal of Cancer Prevention
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• v.14 no.11
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• pp.6991-6995
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• 2013

Antioxidant activity, total phenolic, total flavonoid compounds and cytotoxicity to cancer cell lines of propolis extracts from two extraction methods were investigated in this study. Propolis was collected from Phayao province and extracted with 70% ethanol using maceration and sonication techniques. The antioxidant activity was evaluated by DPPH assay. Total phenolic and flavonoid compounds were also determined. Moreover, the cytotoxicity of propolis was evaluated using MTT assay. The percentage propolis yield after extraction using maceration (18.1%) was higher than using sonication (15.7%). Nevertheless, antioxidant and flavonoid compounds of the sonication propolis extract were significant greater than using maceration. Propolis extract from sonication showed antioxidant activity by $3.30{\pm}0.15$ mg gallic acid equivalents/g extract. Total phenolic compound was $18.3{\pm}3.30$ mg gallic acid equivalents/g extract and flavonoid compound was $20.49{\pm}0.62$ mg quercetin/g extract. Additionally, propolis extracts from two extraction methods demonstrated the inhibitory effect on proliferation of A549 and HeLa cancer cell lines at 24, 48 and 72 hours in a dose-dependent manner. These results are of interest for the selection of the most appropriate method for preparation of propolis extracts as potential antioxidant and anticancer agents.

• Journal of Environmental Science International
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• v.25 no.5
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• pp.695-703
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• 2016

The purpose of this study was to measure the bioactivity and antioxidant activity of Orostachys japonicus A. Berger. Orostachys japonicus A. Berger have been known to contain functional materials such as kaempferol, hydroquinone, methyl gallate, quercetin, gallic acid etc. To identify the main functional materials of Orostachys japonicus A. Berger, the contents of flavonoid and phenol were measured. We extracted Orostachys japonicus A. Berger powder from four solvents such as chloroform:methanol (CM, 2:1, v/v), distilled water (DW), 70% methanol, 70% ethanol. After that, this study determined tannin, total phenol, flavonoid content, DPPH radical scavenging activity, ABTS radical scavenging activity, ferric reducing antioxidant power and reducing power of Orostachys japonicus A. Berger extracts and as results of comparing each extract. respectively. From the above results shows that antioxidant activity and bioactivity of Orostachys japonicus A. Berger extracts was higher in the order of 70% ethanol, 70% methanol, DW and CM (p<0.05). The results showed that antioxidant activity of Orostachys japonicus A. Berger extracts supposed to affect by the total phenol and flavonoid contents.

• Food Science and Biotechnology
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• v.17 no.6
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• pp.1387-1390
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• 2008

This study evaluated the effects of heat treatment on antioxidant activity of Rehmannia radix Libosch (RRL). RRL was heated at various temperatures ($110-150^{\circ}C$) for various times (1-5 hr), and the total polyphenol, flavonoid content, and antioxidant activity were investigated. With increased heating temperature and exposure time, total content of polyphenol, flavonoid, as well as antioxidant activity increased. The highest total polyphenol and flavonoid contents were 21.65 and 3.56 mg/g, respectively, these values were occurred after heating for 3 hr at $150^{\circ}C$ (RRL was 5.09 and 0.83 mg/g, respectively). The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity was highest value of 83.46% after heating for 3hr at $150^{\circ}C$. The 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) cation radical scavenging activity was highest value of 20.43mg ascorbic acid (AA) eq/g after heating for 2 hr at $150^{\circ}C$. There were highly significant differences in the total polyphenol, flavonoid content, and antioxidant activity among heating temperatures and times (p<0.001), with heating temperature having the greater effect.