• The Korean Journal of Food And Nutrition
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• v.33 no.5
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• pp.493-504
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• 2020

Gastrodia elata Bl. (GE) is a traditional herbal medicine used for the treatment hypertension and cerebrovascular disease. The purpose of this study was to investigate the antioxidant effect and blood pressure control ability of the GABA containing fermented Gastrodia elata Blume. The fermentation strain provided by Dr. Gi in Seoul National University is L. brevis GABA100, excellent strain of GABA production, which is involved in the ability to degrade gastrodin glycosides and activation of brain function. The Gastrodia elata Blume fermented by Lactobacillus brevis GABA 100 showed antioxidant activity (total phenolic contents, DPPH radical and ABTS anion scavenging activities) than unfermented Gastrodia elata Blume. In the spontaneously hypertensive rats (SHR), the concentration of fermented Gastrodia elata Blume was administered at 500, 1,000, and 2,000 mg/kg for 8 weeks. Systolic blood pressure decreased statistically significantly (p<0.05), especially 2 weeks after feeding fermented Gastrodia elata Blume. Also, it showed a significant decrease in low, medium, and high concentrations of fermented Gastrodia elata Blume at 4 weeks and 8 weeks. These results indicated that Gastrodia elata Blume fermented by the excellent strain of GABA production L. brevis GABA100 shows the antioxidant function and the effect of suppressing the increase in blood pressure.

• Korean journal of food and cookery science
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• v.28 no.6
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• pp.797-804
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• 2012

The purpose of this study is to investigate the effect of mulberry juice on the quality characteristics of mulberry jelly. Samples of mulberry jelly were divided into four groups by adding different mulberry juice. The four groups were divided into MJ-0 (mulberry jelly without mulberry juice), MJ-30 (mulberry jelly with 30% mulberry juice), MJ-50 (mulberry jelly with 50% mulberry juice) and MJ-70 sample (mulberry jelly with 70% mulberry juice). The moisture content in all MJ samples decreased with an increase in the addition of mulberry juice. The highest crude ash content, brix and pH in MJ-70 sample were 0.66%, 25.00 °Brix and 4.84, respectively. No significant crude fiber changes were observed in all MJ samples. In the case of Hunter's value, 'L' values in all MJ samples decreased with an increase in the addition of mulberry juice. Turbidity, brown degree, total phenolic content, DPPH radical scavenging activity and content increased with an increase in mulberry juice. Levels of Ca, K, Na, and Mg contents in all samples were higher than those of the other minerals. Texture in all MJ samples on the whole decreased with an increase in mulberry juice added. However, no significant texture charges were observed in all samples. The highest scores for the overall acceptance (4.52) were found in the MJ sample with 50% mulberry juice.

• Korean journal of food and cookery science
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• v.26 no.2
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• pp.171-179
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• 2010

The objectives of this study were to investigate the antioxidative activity of crackers made with a guava(Psidium guajava Linn.) leaf extract harvested in Korea. Guava leaf extraction using boiling water showed significantly higher antioxidative activities than extracting using 70% ethanol based on the higher total phenolic contents, FRAP, and ABTS assays(p<0.05). The crackers containing 1% guava leaf extract, and 0.075% BHT were stored at $63^{\circ}C$ for 7 days for the Schaal oven test, and the oxidative stability(AV, POV), antioxidative activity(DPPH, FRAP, ABTS assay), and sensory evaluation were compared. The crackers containing 1% guava leaf extract were found to have a higher oxidative stability than the control due to a lower acid value and peroxide value after 7 days of storage. The antioxidative activities of the crackers containing 1% guava leaf extract was the highest after 7 days as determined in the DPPH and ABTS assay, and was lower than crackers containing 0.075% BHT after 4 days as assessed by the FRAP assay. In the sensory evaluation, the crackers containing the 1% guava leaf extract had the highest scores in terms of taste, texture, and overall palatability than others at increasing storage time. As a result, the addition of 1% guava leaf extract harvested in Korea increased the antioxidative effect as well as the sensory acceptability of crackers.

• Korean Journal of Food Science and Technology
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• v.41 no.2
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• pp.179-185
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• 2009

Soybean grits, fortified with various bioactive components, were produced by solid-state fermentation using Bacillus subtilis HA. ${\alpha}$-Amylase activity gradually increased during fermentation over 5 days. Fibrinolytic and protease activities were highest in the soybean grits fermented for 7 days. The grits fermented for 5 days also showed the highest tyrosine content, indicating a higher peptide content. Peptides of low molecular weight (below 3,000 daltons) and browning pigments increased with increasing fermentation time. The fermented soybean grits showed higher contents of total phenolic compounds, to approximately 18 mg/g. DPPH free radical scavenging effects were higher in the soybean grits fermented for 3 days. Also, ABTS radical scavenging effects were greater in the fermented grits compared to the unfermented grits. Overall, the soybean grits fermented by solid-state fermentation for 5 days showed enhanced production of bioactive compounds and greater antioxidant properties.

• The Korean Journal of Food And Nutrition
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• v.31 no.3
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• pp.400-407
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• 2018

This study was performed in order to examine the functional and quality characteristics of raw noodles with added kale powder. The raw noodles were prepared at a concentration of 4, 8, and 12% (w/w) of the kale, based on flour weight. The antioxidant activity of kale powder, specifically DPPH free radical scavenging, reducing activity, and total phenolic content were found to be 75.16%, 1.24 (O.D.) and 44.47 mg GAE/g, respectively. Using Hunter Lab color values for raw noodle with added kale powder, L (lightness) values decreased with an increased concentration of kale powder, whereas a (redness) values decreased (p<0.001). In a texture analysis, chewiness (p<0.01), gumminess (p<0.001), and cohesiveness (p<0.001) increased significantly as the amount of added kale powder increased. According to sensory evaluations: color, flavor, taste, texture, and overall palatability had the highest score in noodle with 8% kale powder (p<0.001). During periods of storage, moisture contents were decreased when kale powder concentrations increased, but pH did not differ in any of the groups and bacteria cell counts were between 0% and 8%. Kale noodles were observed at 8% then 0%, decreased by 102 log CFU/g. The antioxidant activities of raw noodles with added kale powder were increased by 8%, a 30~50% increase over the control group. These results suggest that kale powder is useful as a functional food resource with antioxidant activities.

• Biotechnology and Bioprocess Engineering:BBE
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• v.11 no.1
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• pp.43-47
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• 2006

Ginseng (Panax ginseng CA. Meyer) hairy root cultures, which are established via the infection of ginseng root discs with Rhizobium rhizogenes, have been used to construct profiles of both biomass growth and nutrient consumption in flask cultures. In a 250 mL shake flask culture, the maximum biomass was observed on the 59th day of the culture period, at 216.8 g (fresh wt) per liter or 11.4 g (dry wt) per liter. The hairy roots were determined to have a growth rate of 0.355 g-DW/g cells/day during the exponential growth phase and a maximum specific growth rate on day 7. Total ginseng saponin and phenolic compound contents were noted to have increased within the latter portion of the culture period. Linear correlations between increases in biomass weight and nutrient uptake were used to imply the conductivity yield $2.60g-DW/(L{\cdot}mS)$ and carbon yield 0.45 g-DW/(g sugar) in the 250 mL flask cultures. The biomass yield when two different nitrogen sources were used (ammonia and nitrate) was shown to remain approximately constant. at $0.47g-DW/(L{\cdot}mM\;NH_4$) and $0.33g-DW/(L{\cdot}mM\;NO_3$); it remained at these levels for 16 days with the ammonia. and for 24 days with the nitrate. The biomass yield when a phosphate source was used was also shown to remain approximately constant for 9 days, at $3.17g-DW/(L{\cdot}mM\;PO_4$), with an $R^2$ of 0.99.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.7
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• pp.891-895
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• 2017

This study was performed to investigate enhancement of antioxidant activities of Crataegus pinnatifida Bunge fruit by different extraction processes. Extracts were SE (stirrer extraction; 70% ethanol extract at $25^{\circ}C$, control), RE (reflux extraction at $60^{\circ}C$), and USE (ultrasonification for 3 h at $60^{\circ}C$ with 70% ethanol), respectively. Compared to SE, total phenolic and flavonoid contents in USE increased to 104.03% and 302.4%, respectively. USE showed the highest activity at 1.0 mg/mL concentration for 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity. Our results suggest that extracts from the ultrasonification process have relatively high antioxidative activities, and that fruit of Crataegus pinnatifida Bunge could be considered as a candidate functional antioxidant agents. These results would be useful for chemical and biological studies on natural plants and its products.

• Korean Journal of Medicinal Crop Science
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• v.20 no.2
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• pp.94-100
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• 2012

Guava ($Psidium$ $guajava$) contain a great deal of polyphenol compound and work on the treatment of $Diabetes$ $mellitus$ effectively. In this study, the bioactivities of aqueous extract (GLEx) of guava leaf were investigated. Total phenolic contents of GLEx was 266.9 mg tan/g. The effects of GLEx on digestive enzymes, ${\alpha}$-amylase, maltase and sucrase were investigated. $IC_{50}$ values of GLEx against ${\alpha}$-amylase, maltase and sucrase were 0.65 mg/$m{\ell}$, 2.0 mg/$m{\ell}$ and 3.5 mg/$m{\ell}$ respectively. The effect of GLEx on oral glucose tolerance test (OGTT) was performed in normal ICR mouse, control (dstilled water) and GLEx (aqueous extract of Guava leaf) were co-administered orally with glucose, showed reducing effect on the blood glucose level. The guava is likely to useful for prevention or improvement of hyperglycemia by lowering the blood glucose level and inhibiting glycoside hydrolase activity.

• Culinary science and hospitality research
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• v.17 no.1
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• pp.208-217
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• 2011

This study explores the antioxidant activity of solvent extracts from Vitis coignetiea skins, and the result is as follows. Total phenolic compound and flavonoids contents were the highest in ethyl acetate extract, $53.4{\pm}1.2\;mg$/100 g and $644.7{\pm}3.7\;mg$/100 g, respectively. Electron donating abilities of solvent extracts from Vitis coignetiea skin were proportionally increased with concentration and ethyl acetate extract ($80.93{\pm}0.58%$) showed the higher activity than BHT($63.21{\pm}0.72%$) at concentration of $50\;{\mu}l$/mL. Reducing power of solvent extracts from Vitis coignetiea skin was the highest in ethyl acetate extract(1.769) at concentration of $1,000\;{\mu}l$/mL. TBARS of ethyl acetate extract was higher than ascorbic acid. Nitrite scavenging ability of solvent extracts from Vitis coignetiea skin(pH 1.2, $1,000\;{\mu}l$/mL) was the highest in ethyl acetate extract($92.5{\pm}2.4%$).

• Food Science and Preservation
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• v.16 no.5
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• pp.747-753
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• 2009

Trans-resveratrol, quercetin, and epicatechin are natural polyphenolic substances with a wide range of biological activities, including anti-oxidant and anti-cancer properties. The compositions and levels of these chemicals were determined in grape (Vitis vinifera) juice and wine of different geographic origins. Significant differences in Hunter color values, pH, total acidity, and ethanol and free sugar contents, were found depending on both the nature and country of processing. Overall, trans-resveratrol and quercetin levels in wines were higher than in juices, indicating that wine is a rich source of these chemicals. Significant differences in the content and composition of epicatechin were found to depend on processing procedures, country of origin, and cultivar. This information may be useful to grape breeders and manufacturers of wine or juice.