• Korean Journal of Food Science and Technology
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• v.46 no.4
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• pp.418-424
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• 2014

High-acidity vinegar was manufactured using pear concentrate by fed-batch fermentation without additional nutrients, and the physicochemical properties and volatile components were investigated at different fermentation stages (Stages 1-4) and at various initial alcohol concentrations (IAC; 6-9%). The levels of reducing sugar, free amino acids, total phenolic content, total flavonoid content, and radical scavenging ability increased slightly during Stage 4 (high-acidity vinegar), which was affected by alcohol feeding. The contents of approximately 20 types of volatile compounds differed between the moderate- and high-acidity vinegar samples, as determined by solid-phase microextraction/gas chromatography-mass spectroscopy. The level of acetic acid in high-acidity vinegar increased according to the initial alcoholic content applied. The high-acidity vinegar produced by fed-batch culture at an IAC of 6-7% showed improved physicochemical and volatile properties as compared to the moderate-acidity vinegar.

• Korean Journal of Medicinal Crop Science
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• v.23 no.2
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• pp.132-137
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• 2015

This study was conducted to find out the variation in agronomic trait and chemical composition in the collected Perilla frutescens from China and Japan. From the results of growth investigation, the maximum number if branches was 26.7ea in Japan 134 line, followed by 25 nodes number in China 119 line. Among the different lines investigated, maximum number of panicle number (108.8) were observed in China 114 line. 1000 seed weight was maximum (4.12 g) in China 118 line. Flowering time of different collected lines varied significantly with average value of 175.5 days and the average line required for maturation of seedlings was 205.1 days. Plant height was the highest (248.9 cm) in China 107 line. Highest number of total picking leaves was 965ea, and the average picked period was 54 days. The major phenol compounds contained in Perilla frutescens showed wide variation for Syringic acid, Benzoic acid, Naringin, o-Coumaric acid, Myricetin, Naringenin and Hesperetin. Japan 139 line showed the highest level of total phenol contents ($8254.0{\mu}g/g$, dry weight).

• Korean Journal of Medicinal Crop Science
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• v.26 no.4
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• pp.308-316
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• 2018

Background: The Rosa multiflora, a well-known plant belonging to Rosacea, is widely used in orthodox medicine in worldwide. However, its biological activity and cosmetic preservative efficacy have not yet been studied. Thus, this species is yet to be defined as a functional cosmetic material. Accordingly, an investigation of the above mentioned atrributes was performed on a 50% ethanol extract of Rosa multiflora. Methods and Results: The antioxidant activity was assessed through free radical scavenging assays with 2,2-diphenyl-1-picrylhydrazyl (DPPH). Additionally, the contents of total phenols and flavonoids were analyzed. The phenolic compounds were detected using HPLC. The antimicrobial activity against Staphylococcus aureus, Escherichia coli, and Candida albicans was assessed using the disc diffusion assay. The preservative effect (challenge test) on a formulation of soothing gel was performed for 28days. The DPPH radical scavenging ability, denoted by the $SC_{50}$ (half maximal inhibitory concentration for DPPH radical scavenging) value was found to be $131.63{\mu}g/m{\ell}$. The content of total polyphenol and flavonoid content were 202 mg/g and 86.77 mg/g, respectively. In additon, astragalin and gallic acid were identified in the extract. The antimicrobial activity of the extract against S. aureus and E. coli was observed to be 5 - 0.5%, and no significant activity was noted against C. albicans. The ethanol extracts (5% and 10%) met the preservation standards of the Cosmetics, Toiletry, and Fragrance Association (CTFA). Conclusions: Thus the ethanol extract of R. multiflora can be used in cosmetics as a natural preservative and antioxidant.

• Horticultural Science & Technology
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• v.34 no.3
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• pp.495-509
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• 2016

Irrigation applications (IA) and increased bud load (BL) are fundamental practices that are used to achieve optimum yields in grape production, while maintaining fruit quality parameters. Two different irrigation amounts (IA-I and IA-II) based on growth stages, in addition to a non-irrigated (rain-fed) control, along with two different BL applications [normal bud load based on traditional pruning practices (1BL) and double bud load (2BL)] were evaluated over a two-year experiment for their effects on the biochemical composition of the berries. Berries from the rain-fed vines had higher sugar levels, whereas no significant change was detected in organic acid levels. The increased bud load (2BL) treatment yielded less sugar in the berries compared to the 1BL control in both years. The total non-colored phenolic compounds (NPC) were greater in the irrigated (especially IA-I) and 2BL treatments than in those of the rain-fed and 1BL control. However, total anthocyanin was greater in the non-irrigated and 1BL control than in the irrigated and 2BL treatments. The antioxidant contents of the berries also varied according to the treatments and years. Our results implied that implementing a higher bud load along with the IA-I irrigation application, in which irrigation applications were 50 and 75% of the cumulative evaporation from the Class A pan during berry set to veraison and veraison to harvest growth stages, respectively, can help in obtaining greater yields in high-plateau viticulture. Thus, if more buds are left on the vines, along with sufficient irrigation and rainfall, yield may increase while maintaining or increasing the biochemical composition of the berries.

• Journal of the Korean Society of Food Culture
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• v.30 no.1
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• pp.77-85
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• 2015

This study investigated the physicochemical properties and antioxidative activity of soymilk added with buckwheat sprout (SBS), and sensory properties of SBS were analyzed with control soymilk (CS). Moisture content decreased while protein, ash, and lipid contents increased according to content of buckwheat sprout. Solids content and viscosity tended to increase with addition of buckwheat sprout from 0% (CS) to 2.5% (2.5SBS), 3.5% (3.5SBS), and 4.5% (4.5SBS). SBS was found the significant pH drop from 7.08 to 6.43, 6.34, and 6.21. Suspension stability of soymilk slightly decreased with addition of buckwheat sprout. Hunter's color value L of SBS decreased while a and b values increased in comparison with CS. Rutin content was measured 23.78 mg/100 g (2.5SBS), 39.68 mg/100 g (3.5SBS), and 44.80mg/100 g (4.5SBS). Vitamin C content in SBS was higher than CS. Daidzin content increased as buckwheat sprout was added. Total phenolic content increased from 100.95 mg/100 g (CS) up to 315.71 mg/100 g (4.5SBS). For free radical scavenging activity, SBS was significantly higher than CS. In conclusion, SBS can be used as a functional food with higher amounts of rutin, vitamin C, total phenolics, and daidzin. 2.5SBS and 3.5SBS also showed better overall quality characteristics.

• Journal of the Korean Applied Science and Technology
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• v.35 no.4
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• pp.1081-1087
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• 2018

This study was carried out to investigate the effects of the extracts of 80% EtOH and EtOAc, BuOH, and D.W in Korean native Hypsizygus marmoreus. Antioxidation and antioxidant analysis to provide the possibility of a multifunctional cosmetic raw material. As a result of analyzing the cytotoxicity of the sample using the animal cell line HaCaT cell, it was confirmed that the toxicity of the sample hardly affected the cells. The inhibition rate of elastase was 30.41% at 10% of sample concentration and inhibition activity of collagenase was 11.65% at 1% of sample concentration. Hypsizygus marmoreus showed better antioxidant activity than similar mushroom. The total phenol contents of the fractions were 778.4 mg and 2.59 mg per 1 g of white mushroom, confirming its potential as a natural antioxidant. As a result, the extract of Hypsizygus marmoreus is considered to be highly valuable as a natural cosmetic material having antioxidant and antioxidant functions.

• The Korea Journal of Herbology
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• v.29 no.4
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• pp.13-20
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• 2014

Objectives : Atotang was composed of 10 kinds of traditional medicinal herb. This research was performed to examine biological effects of Atotang for the development of prescription on atopic dermatitis. Methods : Atotang was extracted with 80% EtOH. Free radical scavenging assay has tested for anti-oxidative activity as well as the contents of total polyphenol. We observed the production of ROS, nitric oxide(NO) and the inflammatory cytokines such as interleukin-1beta(IL-${\beta}$), IL-6, tumor necrosis factor-alpha(TNF-${\alpha}$), Prostaglandin E2($PGE_2$) in Raw 264.7 cells stimulated by LPS. We used Disc diffusion method to investigate antibacterial activity on Candida albicans, Staphylococcus aureus and Staphylococcus epidermis. Result : Content of total phenolic compound of Atotang was 36.3 mg/g ext. DPPH and ABTS scavenging activities were 77% and 46% at 200 ug/ml respectively, showing dose-dependent increase. The amounts of ROS and NO in RAW 264.7 cells were decreased by 30% and 19% at 200 ug/ml, respectively, showing dose-dependent decrease. The prodcution of IL-1beta, IL-6 and TNF-alpha in RAW 264.7 cells were decreased dose-dependently by 81%, 67%, and 20% at 200 ug/ml, respectively. Atotang was reduced LPS-stimulated production of $PGE_2$ by 33%. Atotang on C. albicans, S. aureus and S. epidermis was selected by a disc diffusion method and inhibition effect of the Atotang on the growth of S. epidermis was the greatest. Conclusion : The results indicated that Atotang showed biological activities showing anti-oxidant, anti-inflammatory and antibacterial effects. Based on these results, it is concluded that Atotang can be applied to the prescription on atopic dermatitis.

• Herbal Formula Science
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• v.32 no.3
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• pp.223-233
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• 2024

Objectives : Natural products containing bioactive compounds with high antioxidant activity are potentially important sources that can contribute to the improvement of various diseases. Therefore, the aim of this study was to investigate phenolic compounds of Cinnamomum cassia (C. cassia) ethanolic extract (CCEE). And then we evaluated the antioxidant effect. Methods : We used liquid chromatography with tandem mass spectrometry (LC-MS/MS) to identify the compounds in CCEE. LC-MS/MS was performed in positive ion mode using Shimadzu, Nexera HPLC system and IDA TOF mass system. Solvent A was distilled water and solvent B was acetonitrile as mobile phase. The analysis was performed at a flow rate of 0.5 ml/min, column temperature of 35 ℃ and wavelength of 284 nm. The antioxidant effect of CCEE was analyzed using DPPH (2,2-diphenyl-2-picrylhydrazyl free radical) and ABTS (2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)). In addition, total phenolics and total flavonoids contents were measured to determine antioxidant effects. Results : Analysis using LC-MS/MS identified four compounds: Coumarin, Trans-cinnamaldehyde, Trans-cinnamic acid, and 2-Methoxycinnamaldehyde. Free radicals decreased in a concentration-dependent manner starting from 10 ㎍/ml of CCEE, and decreased to a level similar to Ascorbic acid (AA) from a concentration of 60 ㎍/ml onwards. Conclusions : Based on the findings, CCEE exhibits strong antioxidant activity as evidenced by the presence of Coumarin, Trans-cinnamaldehyde, Trans-cinnamic acid, and 2-Methoxycinnamaldehyde. Consequently, this study suggests that CCEE can serve as an important source of natural antioxidants and can be efficiently used in the management of oxidative stress diseases.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.9
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• pp.1347-1355
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• 2015

In this study, the physicochemical properties, antioxidant capacities, and volatile flavor compounds of oriental melon wine prepared by freeze concentration after heat treatment (HA), ascorbic acid treatment (AAT), and heat and ascorbic acid treatment (HAAT) were investigated. During fermentation period, the melon wine by HAAT showed greater reduction of soluble solids and reducing sugar contents compared to other treatments. In addition, the melon wine treated with HAAT also showed a higher L value and lower browning index compared to other treatments. After aging, free sugar including fructose, and organic acids including citric acid, succinic acid, and malic acid were detected in all samples. For antioxidant activities and contents, HAAT treated wine showed greater antioxidant activities and total phenolic contents than those of others. In GC/MS analysis, a total of 33 volatile flavor compounds were identified. In the principal component analysis of volatile flavor compounds, principal components 1 and 2 represented 88.15% of the whole date distribution and showed opposite tendencies. Taken together, HAAT enhanced the antioxidant activities and sensory properties of oriental melon wine. Moreover, freeze concentration gave the different volatile flavor characteristics in oriental melon wine.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.2
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• pp.202-208
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• 2016

The physicochemical properties and antioxidant activities of fermented mulberry by lactic acid bacteria were investigated. The viable cell counts of lactic acid bacteria slowly increased up to 8.31 log CFU/mL. The pH and titratable acidity were 3.90 and 0.15%, respectively, after 24 h of fermentation. Color in terms of L and a values decreased, whereas b and ${\Delta}E$ values increased. The total anthocyanin contents of fermented mulberry (171.40 mg/100 g) was higher than that of mulberry (144.70 mg/100 g). The cyanidin-3-glucoside and cyanidin-3-rutinoside contents of fermented mulberry were 61.39 mg/100 g and 85.45 mg/100 g, respectively. Total phenolic and flavonoid contents of fermented mulberry (10.75 g/100 g and 5.02 g/100 g, respectively) was higher than those of mulberry (4.53 g/100 g and 1.77 g/100 g, respectively). The oxygen radical absorbance capacity of fermented mulberry was $292.94{\mu}M/g$. The 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity and superoxide radical scavenging activity of fermented mulberry at $250{\sim}2,500{\mu}g/mL$ were 17.40~58.21% and 32.63~87.34%, respectively. The ferric reducing antioxidant power and reducing power of fermented mulberry at $250{\sim}2,500{\mu}g/mL$ were $37.03{\sim}762.13{\mu}M$ and 0.12~0.74, respectively. The results suggest that mulberry fermented by lactic acid bacteria has potential as functional materials in food industry.