• 동아시아식생활학회지
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• 제19권4호
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• pp.564-569
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• 2009

Antioxidative activities, total phenolic compounds and the sulforaphane contents of cooked broccoli extracts were studied. Total phenolic compounds were determined to be 0.96 mg/g(flower) and 0.76 mg/g(stem) in fresh broccoli extracts. The total phenolic compounds of cooked broccoli extracts showed 0.92 (1 min), 0.79 (3 min), 0.67 (10 min) mg/g when a boiling process was used and 1.27 (1 min) mg/g when a steaming process was used. In the DPPH assay, the steam process showed the highest free radical scavenging capacities. Sulforaphane has been of increasing interest in the nutraceutical and phamaceutical industries due to its anti-cancer effect. Sulforaphane was isolated from fresh and boiled, steamed broccoli using dichloromethane as an extract solvent. The sulforaphane contents of fresh broccoli were higher in the flower (14.78 mg/kg) than in the stem (6.16 mg/kg). The sulforaphane content dramatically decreased after the boiling ($100{\pm}2^{\circ}C$) or steaming ($100{\pm}2^{\circ}C$) processes were used.

• 한국응용과학기술학회지
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• 제30권4호
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• pp.761-769
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• 2013

하동지역에서 생산되는 잎 녹차(우전, 세작, 중작, 대작)에 함유되어 있는 catechin류, alkaloid류 및 theanine를 HPLC를 이용하여 분석을 함과 동시에 녹차 추출물을 이용하여 총 페놀 물질과 항산화능을 측정하였다. Catechin류와 alkaloid류, theanine, 총 페놀 화합물의 함량은 물 추출물 보다 80% 알코올 추출물에서 더 높았다. 총 catechin과 alkaloid의 함량은 80% 에탄올로 추출한 우전(172.33 mg/g, 30.80 mg/g)에서 가장 높았다. Theanine의 함량도 80% 에탄올 추출물에서 높았고 55.36에서 37.48 mg/g의 범위였다. 녹차의 총페놀 화합물은 우전에서 가장 높았고, DPPH법, FTC법 및 TBA법을 이용한 항산화 활성 측정에서도 우전에서 높은 결과를 나타내었다.

• 한국식생활문화학회지
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• 제30권6호
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• pp.790-796
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• 2015

The objective of this study was to investigate the physicochemical properties and antioxidant activities of seven (A, B, C, D, E, F, G) commercial ketchups marketed in Korea. The 70% ethanol extracts were prepared and evaluated for total phenolic content, DPPH and ABTS radical scavenging activities, and metal chelating effect. pH ranged from 3.64 to 3.94, and soluble solid and reducing sugar contents of samples were 2.21~3.51oBrix and 4.78~13.45%, respectively. Salinity of samples was in the range of 1.79 to 3.21%, and sample G showed the lowest salinity. The lightness, redness, and yellowness of the Hunter color system of samples were 15.42~19.94, 18.55~23.98, and 20.87~24.34, respectively. The phenolic contents ranged from 1.37 to 2.60 mg GAE (gallic acid equivalents)/g, with samples F and G exhibiting the highest contents. Antioxidant activity determined based on DPPH and ABTS radical scavenging activities, and metal chelating effects were 45.10~90.87, 55.35~92.53, and 71.10~92.20%, respectively, at a concentration of 200 mg/mL. Samples A and G showed higher antioxidant activity than other samples. There were positive correlations between phenolic contents and antioxidant activity, suggesting that phenolic compounds are the major contributors to antioxidant activity.

• 혜화의학회지
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• 제22권2호
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• pp.93-101
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• 2014

Objective : This study was designed to investigate the anti-oxidative potentials to wide the usage of Morus alba L. derived from medicinal herbs on cosmoceutical fields. Methods : Anti-oxidative potentials were investigated by using several kinds of assays including electron donating ability, and the total contents of phenolic compounds were also measured. In some cases TLC (Thin Layer Chromatography) method were used to identify the patterns of phenolics in herbal extracts. Results : Aurones which are sub-types of flavonoids were observed in methanol extract of Mori Cortex Radidus, and total phenolic contents in Mori Cortex Radidus were more than in methanol extracts of Mori Folium and Mori Ramulus. Various kinds of phenolic compounds were observed in chloroform fraction of Mori Cortex Radidus. Conclusion : According to these results, the chloroform fraction of Mori Cortex Radidus could be the most possible resource that has potentials on anti-oxidant agents on cosmoceutical fields.

• 한국식품영양학회지
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• 제35권2호
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• pp.96-105
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• 2022

This study compared and analyzed the antioxidant effect of Doenjang prepared from vegetable water, and explored the optimal addition ratio of vegetables of 5 kinds and the possibility of application to Doenjang. The sample is three kinds of vegetable water (VW1, VW2, VW3) prepared by adding different ratios of radish, carrot, green onion, onion and shiitake mushroom and Denjang prepared using it. Doenjang was aged and fermented at about 40℃ for 40 days, and then separated and used only solids. The content of their antioxidant compounds was measured the content of total phenolic acid contents and total flavonoid contents. In addition, the antioxidant effect was measured by electron donating activity, SOD-like activity, ABTs radical scavenging activity and reducing power. The total phenolic acid contents and total flavonoid contents were high at VW3 and that Doenjang made with VW3. Electron donating activity and SOD-liked activity were high at VW2 and Doenjang made with VW2. ABTs radical scavenging activity was high in Doenjang made of VW3, and Reducing power was high in VW3. Therefore, if Doenjang is prepared with vegetable water prepared by properly mixing 5 types of vegetables, the possibility of developing Doenjang with high antioxidant effect was suggested.

• 원예과학기술지
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• 제29권5호
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• pp.467-473
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• 2011

Flavonoid are large group of the polyphenolic compounds which are distinguished by an aromatic or phenolic ring structure and the phenolic compounds are induced by microbial infection, ultraviolet radiation, temperature and chemical stress. They are known for their antioxidant activity, anti-allergic, anti-inflammatory, anti-microbial and anti-cancer activities. In this study, changes in flavonoid content were investigated using heterologous chalcone isomerase (CHI) expression system. Also, phenolic compounds level was measured to examine the relation between flavonoids and phenols contents. Explants of lettuce (Lactuca sativa L.) were transformed with Agrobacterium tumefaciens LBA 4404 strain containing pFLH-CHI (derived from pPZP2Ha3) vector constructed with CHI gene from Brassica rapa. The putative transgenic plants were confirmed by genomic DNA PCR analysis. Also the transcription levels of the gene were analyzed by semi-quantitative RT-PCR with gene specific primers. The total flavonoid contents were increased at $T_0$ and $T_1$ generations over 1.4 and 4.0 fold, respectively. Total phenol contents also increased at $T_1$ generation. These results indicate that CHI gene plays an important role to regulate the accumulation of flavonoids and its component changes.

• Food Science and Biotechnology
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• 제14권3호
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• pp.371-374
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• 2005

The compositions and antioxidant activities of tree and hydrolyzed phenolic acids, which are aglycones of esterified phenolic acids, in wild ginseng leaves were investigated. The contents of tree and hydrolyzed phenolic acids in the wild ginseng leaves were $422.4\;{\pm}\;3.5$ and $319.6\;{\pm}\;5.7\;mg/100\;g$, respectively, as gallic acid equivalents. Free phenolic acids were composed of 55.3% benzoic acid derivatives and 44.6% phenylpropanoids. The major constituents of free phenolic acids in the ginseng leaves were syringic (139.4 mg/l00 g) and sinapic (131.2 mg/100 g) acids. On the other hand, hydrolyzed phenolic acids in the ginseng leaves were mainly composed of caffeic (59.4 mg/100 g), ferulic (49.5 mg/100 g), and p-coumaric (33.8 mg/100g) acids. Phenylpropanoid content was higher (82.7%) than benzoic acid derivatives (17.3%). $IC_{50}$ values of DPPH radical scavenging activity were $10.2\;{\mu}g/mL$ for tree phenolic acids and 8.0 mg/mL for hydrolyzed phenolic acids, as gallic acid equivalents. Hydrolyzed phenolic acids also exhibited higher hydroxyl and superoxide radical scavenging activities than free phenolic acids did. These results indicated that the antioxidant activities of the wild ginseng leaves were correlated more closely with phenylpropanoid contents than with total amount of phenolics.

• 한국식품저장유통학회지
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• 제22권1호
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• pp.119-128
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• 2015

본 연구에서는 여주 분말(bitter melon powder, BMP) 첨가 청국장 발효 중 ${\beta}$-glucosidase 활성 변화, 총 phenolics와 isoflavone 함량, 항산화 활성 변화 및 관능평가를 조사하였다. 청국장 발효 중 ${\beta}$-glucosidase 활성은 48 hr까지는 증가한 후 72 hr에는 감소하였으며, 총 phenolics, isoflavone-malonylglycoside 및 isoflavone-aglycone 함량은 증가하였고 이에 상응하여 항산화 활성 역시 증가하였으나, 총 isoflavone 및 isoflavone-glycoside 함량은 감소하였다. 한편, 발효종기 5% BMP 첨가 청국장은 또 다른 시료들과 비교하여 가장 높은 항산화 활성을 나타내었다. 특히, 발효 72 hr 후 5% BMP 첨가 청국장의 총 phenolics와 daidzein 함량 및 DPPH 라디칼 소거 활성, ABTS 라디칼 소거 활성 및 환원력은 각각 13.5 mg/g, $390.57{\mu}g/g$, 90.74%, 99.79% 및 1.705($OD_{593nm}$) 있었다. 부가적으로 여주 분말이 첨가될수록 청국장의 이취도는 감소하였다. 이들 결과로부터 여주 분말 첨가로 기호성과 항산화 활성이 개선된 새로운 타입의 청국장 제조가 가능할 것으로 판단되었다.

• 한국식생활문화학회지
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• 제33권1호
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• pp.78-85
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• 2018

This study examined the changes in antioxidant activity and contents of phenolic compounds inblanched, steamed, and autoclaved burdock root (BR). The total polyphenolic and flavonoids contents of raw and cooked BR were determined spectrophotometrically. The antioxidant activity of BR was measured using 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and oxygen radical absorbance capacity (ORAC) assays. The main phenolic compounds in BR were quantified by HPLC (high performance liquid chromatography). Both blanching and steaming treatments significantly increased the antioxidant activities of BR in all groups (5 min, 15 min, and 30 min), whereas in autoclaving treatment, the 30 min treatment only showed an increase in the antioxidant activities of BR. The 30 min blanched BR exhibited the strongest DPPH and ABTS radical scavenging activities and possessed the highest total polyphenol and flavonoid phenolic contents. The 15 min-steamed BR showed the highest ORAC value. The main phenolic compound of the 15 min-steamed BR was CGA (chlorogenic acid). These results suggest that heat cooking methods, such as blanching and steaming, improve the antioxidant activity of BR by increasing the concentration of phenolic compounds.

• 한국작물학회지
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• 제63권1호
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• pp.57-63
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• 2018

The effects of endophytic microbial inoculation and temperature on the phenolic content of tartary buckwheat (TP) sprouts were investigated. TP seeds were inoculated with Herbaspirillum spp. at concentrations (%v/v) of 0 (control), 10, 20, and 40% at 20, 25, and $30^{\circ}C$ in a growth chamber for seven days. It was observed that the phenolic content (PC) including flavonoid, rutin, and tanin increased with an increase in inoculant rate at $20^{\circ}C$, whereas the PC content increased with an increase in temperature regardless of the inoculant rate. Therefore, it is suggested that increasing the inoculant rate is effective at achieving higher phenolic contents when plants are grown at lower temperatures.