• 한국식품영양학회지
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• 제12권4호
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• pp.364-369
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• 1999

The changes of phenolics in Korean apple(Fuji) during maturation were analyzed by HPLC and spec-tropotometry. The phenolics were separated through C18 Sep-Pak cartridge in series. Chlorogenic acid caffeic acid p-coumaric acid ferulic acid and ($\pm$)-catethin were indentified by the direct comparison with authentics on HPLC. The total amounts of phenolics were determined by Folin-Dennis's method. The amounts ranged from 70.19mg% to 97.57mg% of wet basis. The concentration of phenolics in apple decreased during the early stage of development and then remained relatively constant during matu-ration .

• 한국조리학회지
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• 제22권6호
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• pp.114-119
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• 2016

This study aimed to investigate changes in the diverse compound in coffee beans under different roasting conditions. Four different kinds of chemical characteristics (phenolic contents, flavonoid contents, chlorogenic acid, and caffeine) were analyzed. According to the temperature of coffee roasting, this study categorized green bean, extract A ($191^{\circ}C$), B ($202^{\circ}C$), C ($220^{\circ}C$), and D ($233^{\circ}C$). As a result, total phenol compound showed low level of total phenol compound at lower temperatures. Extract A showed significantly higher level of total flavonoid ($111.33{\pm}10.14$), green bean showed $83.67{\pm}2.43$, Extract B $46.11{\pm}2.38$, C and D showed $31.44{\pm}0.12$, $19.22{\pm}0.46$ respectively. Green bean showed higher level of chlorogenic acid ($64.47{\pm}0.51$), Extract A ($39.66{\pm}0.47$), extract B ($12.45{\pm}0.99$), C, D ($3.59{\pm}0.31$, $0.63{\pm}0.12$) respectively. This study also noted that there are significant different in terms of caffeine content. Extract A has higher level of caffeine content ($38.45{\pm}1.70$) significantly, green bean ($27.14{\pm}2.27$), extract B ($18.95{\pm}0.64$), extract C ($17.89{\pm}0.96$). As a conclusion, we revealed that roasting conditions play an important role in the composition of coffee compounds.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2018년도 추계학술대회
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• pp.42-42
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• 2018

Anthocyanins has a strong antioxidant capacity but exhibit poor stability in water. Therefore, stability of anthocyanin from purple potato (Solanum tuberosum L.) was encapsulated by the application of food polymers. Solid formulation of purple potato was prepared using whey protein, tapioca and lecithin by capillary rheometer at $80^{\circ}C$. The ratio of the polymer and potato powder was 2:8. Total phenolic compound, total flavonoid, total anthocyanin and antioxidant activity was investigated by the spectrophotometer. Result revealed that total phenolic compound (TP) ($5321{\mu}g/100g$), total flavonoid (TF) ($1352{\mu}g/100g$) total anthocyanin (TA) ($764{\mu}g/100g$) and free radical antioxidant activity (DPPH) (86%) was higher in 0.01 M acetic acid mediated lecithin based formulation compared to control (Potato powder) (TP: $1357{\mu}g/100g$; TF) ($634{\mu}g/100g$, TA) ($264{\mu}g/100g\;DPPH$) (64%). Lecithin is a strong emulsifier having capacity to extract bioactive compound and encapsulate extracted compound by nonpolar tail and negatively charged head. Therefore, it would be concluded that lecithin might be used as an encapsulating agent for the bioactive compound from purple potato.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2018년도 추계학술대회
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• pp.274-274
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• 2018

Anthocyanins has a strong antioxidant capacity but exhibit poor stability in water. Therefore, stability of anthocyanin from purple potato (Solanum tuberosum L.) was encapsulated by the application of food polymers. Solid formulation of purple potato was prepared using whey protein, tapioca and lecithin by capillary rheometer at $80^{\circ}C$. The ratio of the polymer and potato powder was 2:8. Total phenolic compound, total flavonoid, total anthocyanin and antioxidant activity was investigated by the spectrophotometer. Result revealed that total phenolic compound (TP) ($5321{\mu}g/100g$), total flavonoid (TF) ($1352{\mu}g/100g$) total anthocyanin (TA) ($764{\mu}g/100g$) and free radical antioxidant activity (DPPH) (86%) was higher in 0.01 M acetic acid mediated lecithin based formulation compared to control (Potato powder) (TP: $1357{\mu}g/100g$; TF) ($634{\mu}g/100g$, TA) ($264{\mu}g/100g\;DPPH$) (64%). Lecithin is a strong emulsifier having capacity to extract bioactive compound and encapsulate extracted compound by nonpolar tail and negatively charged head. Therefore, it would be concluded that lecithin might be used as an encapsulating agent for the bioactive compound from purple potato.

• Current Research on Agriculture and Life Sciences
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• 제32권2호
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• pp.67-73
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• 2014

Mulberry fruits were semi-dried using hot air ($60-100^{\circ}C$) or cool air ($20-40^{\circ}C$), and the effects of the drying temperature and processing time on the quality of the final dried mulberry fruits were investigated. Response surface methodology was employed to establish a statistical model and predict the conditions resulting in minimal loss of the total phenolic content (TPC) and ascorbic acid. Thus, using overlapped contour plots, the optimal conditions for producing semi-dried mulberry fruits, which reduced the moisture residue to 45% and minimized the nutrient losses of TPC and ascorbic acid, were determined for the hot-air process ($60.7^{\circ}C$ for 5.4 h) and cool-air process ($34.8^{\circ}C$ for 23.3 h). Plus, a higher drying temperature was found to lead to a faster loss of moisture and ascorbic acid, while the TPC was significantly decreased in the cool-air dried mulberry fruits due to the higher activity of polyphenol oxidase between 30 and $40^{\circ}C$.

• Molecular & Cellular Toxicology
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• 제5권3호
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• pp.237-242
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• 2009

The potential antioxidant activities of different fractions from methanolic extract of Curcuma longa L. were assayed in vitro. All of the fractions exception of n-hexane and $H_2O$ showed a strong antioxidant activity, especially the ethylacetate (EtOAc) fraction, which showed the highest 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activity ($IC_{50}=9.86\;{\mu}g/mL$). The results of 2,2'-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging activity and ferric reducing antioxidant power (FRAP) assay showed concentration dependency, the EtOAc fraction demonstrating a better result than the other fractions at the same concentration in this studies. Additionally, when the total phenolic contents of fractions were measured, the EtOAc fraction contained the highest level. Meanwhile, correlation analysis indicated a high correlation between the antiradical activity and the total phenolic contents, suggesting that fractions obtained from the methanolic extract of Curcuma longa L. have wide potential for use as sources of antioxidant material.

• 한국조리학회지
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• 제21권5호
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• pp.171-179
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• 2015

본 연구의 목적은 한국에서 재배된 70% 오이풀 에탄올 추출물을 이용하여 총페놀, 총플라보노이드, 페놀릭 화합물과 항산화성(DPPH, ABTS, FRAP, 환원력)에 대해 실험결과를 제공하는 것이다. 연구결과 총페놀과 총플라보노이드의 함량은 각각 $119.3{\pm}1.54mg$ gallic acid and $59.6{\pm}1.43mg$ rutin를 나타내었다. 또한, 추출물에 함유된 페놀릭 화합물의 주된 물질은 Catechin으로 나타났으며, 항산화성을 나타내는 DPPH, ABTS, FRAP, 환원력은 농도의존적으로 증가하는 경향을 나타내었다. 이상의 결과로 오이풀 추출물은 천연 항산화성 및 기능성 식품 첨가물로서 좋은 재료가 될 것으로 판단된다.

• Food Science and Biotechnology
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• 제17권2호
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• pp.251-256
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• 2008

Changes in antioxidant activity of Rubus coreanus fruit of 3 clones (S13, S114, and S16), which were selected from different sites, were studied at different ripening stages. Antioxidant activities (tree radical scavenging activity and reducing power) were determined and their relationships to total phenolic contents and ascorbic acid were analyzed. The highest tree radical scavenging activities of 3 clones (S13, S14, and S16) were 79.39, 75.80, and 81.16% at $125\;{\mu}g/mL$, respectively. In general, the antioxidant activity and the related parameters, including total phenolic content and vitamin C content decreased during fruit ripening. Total phenolic contents of the R. coreanus fruits (S13, S14, and S16) were correlated with tree radical scavenging activity ($R^2=0.8114$, 0.9186, and 0.9714). These results improve knowledge of the effect of ripening on the antioxidant activity and related compounds contents that could help to establish the optimum R. coreanus fruit harvest data for various usages.

• Nutrition Research and Practice
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• 제8권5호
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• pp.602-606
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• 2014

BACKGROUND/OBJECTIVES: We investigated total 26 ingredients of Saengshik which will be commercially produced as an anti-diabetic dietary supplement. SUBJECTS/METHODS: Thirteen vegetables, nine cereals, three legumes and one seed were extracted with aqueous ethanol for 2 h at $60^{\circ}C$, and evaluated for their inhibitory effects against ${\alpha}$-amylase and ${\alpha}$-glucosidase and for total phenolic and flavonoid contents. RESULTS: All ingredients inhibited ${\alpha}$-amylase activity except cabbage. Strong inhibitory activity of ${\alpha}$-amylase was observed in leek, black rice, angelica and barley compared with acarbose as a positive control. Stronger inhibition of ${\alpha}$-glucosidase activity was found in small water dropwort, radish leaves, sorghum and cabbage than acarbose. All Saengshik ingredients suppressed ${\alpha}$-glucosidase activity in the range of 0.3-60.5%. Most ingredients contained total phenols which were in the range of 1.2-229.4 mg gallic acid equivalent/g dried extract. But, total phenolic contents were not observed in carrot, pumpkin and radish. All ingredients contained flavonoid in the range of 11.6-380.7 mg catechin equivalent/g dried extract. CONCLUSIONS: Our results demonstrate that Saengshik containing these ingredients would be an effective dietary supplement for diabetes.

• Nutritional Sciences
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• 제3권2호
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• pp.98-102
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• 2000

The purpose of this study was to evaluate the antioxidative potential of Korean wild leaf vegetables. Antixoidative activity of chamchwi (Aster scaber), nurucchwi (Pleurospermum kamtschaticum) sumssukbujengee (Aster glheni), moshidae (Adenophora remotiflora), spinach (Spinacia oleracea)k was evaluated as a reference for commonly used synthetic antioxidant, BHA. We compared the content of $\beta$-carotene, vitamin C and vitamin E as antioxidant vitamins, and total phenolic compound including flavonoid as non-vitamin compounds in Korean wild leaf vegetables and spinach. Thiobarbituric acid (TBA) value of Pleurospermum kamtschaticum, Aster scaber and Adenophora remotiflor was only 18-20% of control. TBA value of Aster glheni was 40% of control. On the basis of moles, the high level of vitamin C is the major contributor to the total antioxidant vitamin contents of Pleurospermum kamschaticum and Adenophora remotiflor. The amounts of flavonoid as well as total phenolic compound in Pleurospermum kamtschaticum and Adenophora remotiflor were also much higher than those of spinach. The amounts of flavonoid as well as total phenolic compound in Aster glheni were much higher than those of spinach while total amount of antioxidant vitamins was significantly lower than that of spinach. These results suggest that Pleurospermum kamtschaticum and Adenophora remotiflor could have antioxidative potency in food. Because of the higher content of antioxidant vitamins in Pleurospermum kamtschaticum and Adenophora remotiflor, these Korean wild leaf vegetables may have preventive effects on degenerative diseases, which have been associated with free radical mediated events.