• Korean Journal of Food Science and Technology
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• v.37 no.6
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• pp.970-975
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• 2005

Based on their biological activity, phenols from rosemary extract were evaluated for inhibition of Helicobacter pylori. Contents of total phenolic compounds and inhibition zone of water and ethanol extracts from rosemary were 24.3mg/g and 25.7mg/g, and 11mm, 14mm, and, at $200{\mu}g/mL$ phenol content, 20.9% and 78.2% inhibitory activities were observed, respectively. Electron donating abilities and 2.2-Azino-bis-3-ethylbenzothiazoline-6-sulfonic acid cation radicals of water and ethanol extracts were 89.1% and 62.0% and 98.4% and 96.5%, respectively. Thiobarbituric acid reactive substances values of all extracts were lower than that of control. Ethanol extract showed 98.8% angiotensin-converting enzyme inhibitory activity. Xanthin oxidase inhibitory activities of water and ethanol extracts were very high, at 84.8%, 100%, respectively. These results indicated phenolic compounds from rosemary can be utilize as a potential antioxidant, antimicrobial, anti-hypertension and anti-gout sources.

• Food Science and Preservation
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• v.24 no.6
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• pp.786-794
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• 2017

This study analyzes the chemical composition and thiobarbituric acid reactive substance levels of Godulbaegi (Youngia sonchifolia M.) depending on collection time. The moisture and crude fat content in leaf and root decreased, while crude fiber, crude protein, carbohydrate, and ash increased with increases in collection time. The mineral elements tended to increase in each sample with increases in collection time. The content of vitamin B increased as collection time increased. Vitamin C content was approximately five times higher in the leaves than that in the roots. Total amino acids in leaf and root increased considerably as collection time increased content of phenolic compounds in root were higher than that in the leaf and these contents increased. Antioxidant activity of Godulbaegi was higher in the root than in the leaf and increased as collection time increased.

• Korean Journal of Food Science and Technology
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• v.46 no.3
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• pp.369-374
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• 2014

The physiological characteristics of kiwi (Actinidia delicosa) fruit were analyzed, which inclued its nutritional composition, in vitro-antioxidant activities, and neuronal cell protective effects. The most abundant components of mineral, amino acid, and fatty acid were found to be potassium (K), glutamic acid, and a-linolenic acid, respectively. The major free sugars were fructose, glucose, and sucrose. In addition, ${\beta}$-carotene and vitamin C contents were $1.35{\mu}g/100mL$ and 29.21 mg/100 g, respectively. The 2,2'-azinobis-(3-ethylbenothiazline-6-sulfonic acid) (ABTS) radical-scavenging activity of the n-hexane fraction obtained from the kiwi extract was 10.52% at a concentration of $1000{\mu}g/mL$. The malondialdehyde (MDA) inhibition of the n-hexane fraction was found to increased in a dose-dependent manner. The intracellular reactive oxygen species (ROS) accumulation after hydrogen peroxide ($H_2O_2$) treatment of PC12 cells was significantly reduced in the presence of the n-hexane fraction compared to PC12 cells treated with $H_2O_2$ only. Moreover, in the a MTT assay, the n-hexane fraction showed in vitro-protective effects against $H_2O_2$-induced neurotoxicity.

• Journal of agriculture & life science
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• v.44 no.3
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• pp.69-78
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• 2010

To get basic data for the utilization of Pinkpop Borisu fruit and leaf as a raw material in functional food, antioxidative activities were investigated. The radical scavenging activity of various solvent fraction from fruit and leaf against the DPPH and ABTS radicals increased with the increasing amount of various solvent fractions and butanol fraction of leaf showed the highest DPPH radical scavenging activities. Among the various solvent fractions from fruit and leaf of Pinkpop Borisu, butanol fraction of leaf showed the strongest scavenging effect on ABTS radicals. Reducing power and ferric reducing/antioxidant power (FRAP) of the various solvent fractions from fruit and leaf increased with the increasing concentration of fractions and butanol fraction of leaf showed the highest reducing power. The butanol fraction of fruit and leaf showed strong antioxidative activity on linoleic acid system. Total phenolics contents of butanol fraction from fruit and leaf were 106.34 and 252.46 mg/g, respectively. The antioxidative activities of the butanol fraction from fruit and leaf are attributed to phenolic compounds. The present results suggest that butanol fraction of Pinkpop Borisu leaf would have the protective potential from oxidative stress induced by free radicals.

• The Korean Journal of Food And Nutrition
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• v.27 no.2
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• pp.147-155
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• 2014

This study is conducted to investigate the yield of extract, total phenolic compounds, total flavonoid compound contents, free radical scavenging activities (DPPH assay, ABTS assay), reducing power (Oyaizu's assay, FRAP assay) and antimicrobial activities of spinach according to various cooking methods (non-blanched, blanched, seasoned). The yield of non-blanched spinach is 1.64% and the extract yield of blanched spinach is 1.49%, and on the other hand, the yield of seasoned spinach is 6.01%. Total polyphenol contents of seasoned spinach is recorded as $124.31{\pm}1.37mg$ GAE/100 g FW, non-blanched spinach $51.24{\pm}0.27mg$ GAE/100 g FW, and blanched spinach $42.48{\pm}0.53mg$ GAE/100 g FW. From the total flavonoids, seasoned spinach extracts ($15.60{\pm}0.20mg$ CE/100 g FW) showed higher total flavonoid contents than non-blanched. Total antioxidant activities (DPPH assay, ABTS assay, FRAP assay, reducing power) are shown to be in the order of seasoned spinach > non-blanched spinach > blanched spinach. In the antimicrobial activities, non-blanched spinach (5, 10 mg/disc) showed antimicrobial activity against S. enterica and P. aeruginosa. The inhibition zone diameter from extracts of blanched spinach has not been detected. Seasoned spinach indicated antimicrobial activity only against P. aeruginosa (8.15 mm) at 10 mg/disc. If we are to eat a lot of non-blanched spinach, it would cause calculus. Blanching helps to prevent against calculus, since the blanching process can remove various amounts of oxalic acids. The overall results of this study demonstrate that seasoned cooked spinach would be the most efficient way of ingestion to consume antioxidant compounds.

• Korean Journal of Food Science and Technology
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• v.48 no.3
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• pp.284-288
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• 2016

To investigate the physiological effect of Hibiscus sabdariffa, in vitro antioxidant activities and neuroprotective effects against high glucose-induced oxidative stress were examined. The ethyl acetate fraction (EtOAc-Fr) from H. sabdariffa contained high total phenolic contents compared with other fractions but total anthocyanin contents were lower than 80% Ethanol extract showed the highest 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt radical scavenging activity and malondialdehyde inhibitory effect. Furthermore, the EtOAc-Fr decreased the intracellular reactive oxygen species level, and protected the neuron-like PC12 cells from high glucose-induced cytotoxicity. The EtOAc-Fr also presented inhibitory effects against acetylcholinesterase as an acetylcholine hydrolase enzyme. Finally, chlorogenic acids as main phenolics by high performance liquid chromatography analysis.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.11
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• pp.1783-1791
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• 2013

This study is investigated to evaluate the enhancement of antioxidant compound and activity of rough rice with different germination periods and high pressure treatment. The subject was germinated at $37^{\circ}C$ for 6 days (HP0), and then the germinated rough rice were subjected to 30 MPa for 24 hr (HP24) and 48 hr (HP48), respectively. HP0, HP24 and HP48 samples were prepared and extracted with 80% ethanol. The highest total polyphenol contents (5.15 mg/g) occurred in treating at HP48 after germination for 5 days. The total phenolic acid contents including gallic acid, chlorogenic acid, catechin, ${\rho}$-coumaric acid, ferulic acid, salicylic acid, naringin, myricetin, trans-cinnamic acid, naringenin and kaempferol increased from $37.26{\sim}204.32{\mu}g/g$ at HP0 to $77.29{\sim}283.05{\mu}g/g$ at HP48. In antioxidant activity analyses, HP48 extracts showed higher values in ABTS and DPPH radical scavenging activity, reducing power, and $Fe^{2+}$ iron chelating effect than those of the HP24 and HP0 extracts. These results suggest that the combined treatment of high pressure treatment and germination process efficiently enhanced antioxidant compound and activity of rough rice.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.1
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• pp.99-104
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• 2010

This study was conducted to investigate the physiological activities of extracts from Suaeda japonica harvested in different season for its possibility as a functional material in food or cosmetic composition. The total mineral content of S. japonica harvested in summer was about 89.8 g/kg, and it comprised a little more content than one in winter (86.7 g/kg). The Na content of S. japonica did not show a remarkable contrast on harvest season whereas the K and Ca contents of summer were decreased to half or increased to double in winter. In addition, the antioxidative activity of each extract from S. japonica changed depending on harvest season. For S. japonica harvested in summer, the ethyl acetate extract showed the highest DPPH radical scavenging activity, but in winter the butanol extract fraction had the highest value. However, FRAP values were the highest in butanol extracts from S. japonica harvested in summer and winter. Total phenolic contents in the extracts were in proportion to the antioxidative activities. From the tyrosinase inhibition assay and melanogenesis with B16BL6, the hexane extracts from both seasons had shown the highest whitening effects. These results suggest that the extraction methods should be optimized depending on harvest season to utilize the S. japonica as functional component source.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.3
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• pp.400-407
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• 2017

This study investigated the antioxidant properties of yangha(Zingiber mioga Rosc) and quality characteristics of kimchi with added yangha during a 21-day fermentation process at $4^{\circ}C$. Yangha was added to salted cabbage at concentrations of 0, 5, 10, and 15% (w/w). The quality characteristics of kimchi with added yangha were determined by measuring pH, salinity, mineral contents, lactic acid bacteria amounts, color value and sensory evaluation. From the results, total phenolic ($3.85{\mu}M$ quercetin equivalent/g) and total flavonoids ($0.49{\mu}M$ quercetin equivalent/g) contents were measured in yangha. The number of lactic acid bacteria of kimchi with added yangha significantly increased with increasing yangha content, especially 10%. The brightness value increased with increasing yangha content. However, the redness tended to decrease by the addition of 10% and 15% yangha. The consumer acceptability score for the kimchi with added 10% yangha ranked significantly higher than that of the other groups in overall acceptability, taste, flavor, and color(p<0.05). From these results, we suggest that yangha may be used as a natural antioxidant and that it is a good food ingredient for increasing the functionality and consumer acceptability of kimchi.

• Food Science and Preservation
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• v.22 no.4
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• pp.598-606
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• 2015

To develop a functional drink using abalone, two abalone composites (APM-1, APM-2) were prepared by mixing the abalone and natural plants (Lycii fructus and Rubus coreanus Miq.). Their antioxidant and anti-fatigue effects were evaluated using rats running on a treadmill after 4 weeks supplementation of the abalone composites. Experimental groups were divided into four groups including normal (non-exercised group), control (exercised group), one dose per day (EAPM-1), and three doses per day (EAPM-2) with exercise by running. Antioxidant activities, and total phenols and flavonoids contents of APM-2 were significantly higher than those of APM-1 (p<0.05). Total lipid content in serum of EAPM-2 was significantly lower than that of control group (p<0.05). Lactate dehydrogenase activity and blood urea nitrogen content of EAPM-1 and EAPM-2 groups were significantly lower than that of control group. There were no significant difference in aspartate aminotransferase activity among control, EAPM-1 and EAPM-2 groups. In the meanwhile, alanine aminotransferase and alkaline phosphatase activities were significantly lower than that of control group. In serum and liver tissues of EAPM-1 and EAPM-2 groups, lipid peroxide contents significantly decreased compared to control group. DPPH radical scavenging activities in liver tissues of EAPM-1 and EAPM-2 groups were significantly higher than those of control group. Therefore, abalone composites were effective for the alleviation of oxidative stress caused by treadmill running, which was dependent on antioxidant activity and phenolic compounds content.