• 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.

• 한국조리학회지
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• 제23권8호
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• pp.90-97
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• 2017

This study investigated optimal extraction conditions for application of Hippophae rhamnoides leaves as a natural antioxidant. Hippophae rhamnoides leaves were extracted using ethanol at various concentrations (0, 30, 50, and 70%) and extraction times (4, 8, and 12 hrs) at $70^{\circ}C$ and then evaluated for extraction yield (22.51%), total phenolic contents (84.21~149.25 mg/g), total flavonoid contents (63.10~124.14 mg/g), as well as antioxidant activities DPPH, ABTS radical scavenging activity, reducing power, and FRAP. Antioxidant activities (DPPH, ABTS radical scavenging activity, reducing power) were correlated with total phenolic and flavonoid contents. 70% EtOH extracts for 12 h at $70^{\circ}C$ showed the highest total phenolic and flavonoid contents with strong antioxidant activities, and that the leaves of Hippophae rhamnoides could be considerd as a candidate of new functional antioxidant agents. This extract could be a good source for natural antioxidants and good health food. This work offers would be useful for chemical and biological studies of natural plants and its products.

• 한국식품저장유통학회지
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• 제19권5호
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• pp.735-743
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• 2012

자색고구마는 항당뇨, 항염증, 및 항산화 활성 등의 다양한 생리활성 효과가 있다. 본 연구에서는 자색고구마의 볶음 처리 후 DPPH, ABTs 및 FRAP를 분석하여 항산화 활성을 비교하였다. 부가적으로 우리는 볶음 처리에 의한 자색 고구마의 항산화 활성 변화 요인을 확인하기 위해 총 phenolics와 flavonoids 함량, 갈변물질 및 phenolic acids 함량을 측정하였다. 볶은 자색고구마는 볶지 않은 자색고구마보다 상당히 높은 항산화 활성을 나타내었다. 특히, $200^{\circ}C$에서 10분간 볶음처리 한 자색고구마는 다른 처리 조건들보다 높은 항산화 활성을 나타내었다. 볶음 처리 후 총 phenolic와 flavonoid 함량, 갈변물질 및 phenolic acids 함량이 현저하게 증가하였고, 이에 상응하여 항산화 활성이 증가하였다. 이 결과로부터 볶음 처리한 자색고구마는 식품에서 잠재적인 천연 항산화제로 사용할 수 있을 것으로 판단되었다.

• 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.

• 한국자원식물학회지
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• 제23권5호
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• pp.451-457
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• 2010

참외의 비식용부위인 씨, 꼭지, 줄기 잎 부위의 항산화 기능성을 구명하기 위하여 DPPH, ABTS, FRAP, SOD 등 다양한 항산화 실험법을 이용하여 항산화 활성을 평가하였다. 그 결과 참외 비식용부위의 항산화 활성은 참외 꼭지부위에서 가장 높은 항산화 활성을 보여주었으며, 농도 의존적으로 활성이 증가하였다. 총 페놀 성분 또한 꼭지 생체 100 g당 143.4 mg으로 가장 높게 나타났다. 항산화 활성과 총 페놀간의 상관관계를 조사한 결과 높은 상관관계가 있음을 확인할 수 있었다. 위의 결과를 종합하면 참외의 비식용부위 중 꼭지에서 항산화 활성과 총 페놀 함량이 가장 높게 나타났다. 따라서 예로부터 약용으로 사용되고 있는 참외 꼭지에서 항산화 활성 및 기능성분 함량이 높게 나타남으로써 향후 다양한 생리활성 및 활성성분 규명 등에 대한 지속적인 연구가 필요할 것으로 사료된다.

• 한국식품저장유통학회지
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• 제19권5호
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• pp.619-625
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• 2012

In the present study, the proximate composition, sugar, minerals, total phenolic and flavonoid compounds, and amino acids in Calystegia japonica (C. japonica) were measured to determine if it can be used as a nutritional and functional material for the development of valuable foods. The mean crude protein, fat, and ash contents of the leaves were 5.75, 2.46, and 7.77%, respectively. The soluble-protein contents of the leaves and roots were 146.78 and 33.67 mg%, respectively. The reducing-sugar and free-sugar contents of the leaves were 682.70 and 166.00 mg%, respectively, and those of the roots were 2,934.89 and 37.70 mg%. The mineral content of the leaves was 3,122.13 mg%, and that of the roots was 1,540.85 mg%. The three elements Ca, K, and Mg were very rich in all their parts, with minerals accounting for 96-99% of their total mineral contents. The total phenolic compound of the leaves was 3,028.89 mg%, and the total flavonoid compound was 382.67 mg%. The phenolic and flavonoid compounds in the leaves were more than 7.6 times those in the roots. The free-amino acid levels in the leaves and roots were 2,467.15 and 1,334.81 mg%, respectively. The results of the comparison of the leaves and roots of C. japonica showed that the leaves had a rich proximate composition consisting of minerals, total phenolic and flavonoid compounds, and amino acid. This suggests that C. japonica leaves are potentially useful sources of functional and favorite foods and nutraceuticals.

• 한국식품과학회지
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• 제51권2호
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• pp.133-140
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• 2019

Antioxidant activities of Ulmus davidiana root and bark extracts were evaluated by various antioxidant tests, including DPPH radical-scavenging, nitric oxide-scavenging, superoxide anion radical-scavenging, and ABTS radical-scavenging assays, and superoxide dismutase (SOD)-like activity and reducing power analysis, along with the determination of total phenolic and flavonoid contents. Both the extracts showed strong antioxidant activities by these testing methods. Ulmus davidiana root extract possessed strong reducing power and nitric oxide-scavenging activity, and high scavenging activities against free radicals including the superoxide anion, and the ABTS and DPPH radicals, but a weaker scavenging activity of SOD. In contrast, the Ulmus davidiana bark extract exhibited a strong SOD-like activity, but all the other activities were weak. It was observed that the total phenolic and flavonoid contents of the Ulmus davidiana root extract were higher than those of the Ulmus davidiana bark extract.

• 한국식품과학회지
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• 제47권6호
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• pp.744-750
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• 2015

Purple sweet potatoes were dehydrated with maltodextrin with different dextrose equivalent (DE) values of 4-7, 13-17, 16.5-19.5, and 17-20. Maltodextrin was used as a molecular press dehydrating agent. The molecular dehydration rate of the purple sweet potatoes increased over time. As the DE of maltodextrin increased, the moisture content after 12 h of dehydration decreased from 65.7% to 40.8, 36.1, 34.9, and 28.6% for DE values of 4-7, 13-17, 16.5-17.5, and 17-20, respectively. Additionally, total phenolic content, anthocyanin, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activities decreased as the DE value of maltodextrin increased. While maltodextrins with DE values of 16.5-19.5 and 17-20 effectively dehydrated the purple sweet potatoes, total phenolic, anthocyanin, and DPPH radical scavenging activities were lowered during dehydration. The DPPH radical scavenging activities correlated to both the total phenolic content ($r^2=0.96$) and anthocyanin contents ($r^2=0.95$) of the purple sweet potatoes. These results indicate that the purple sweet potatoes were effectively dehydrated with maltodextrin whose DE values ranged 16.5-20, although there were losses in the total phenolic and anthocyanin contents.

• KSBB Journal
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• 제30권6호
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• pp.302-306
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• 2015

In this work, the antioxidant activity and total phenolic compound content of 6 fractions of Smallanthus sonchifolius, Agrimonia pilosa, and Lithospermum erythrorhizon extract were investigated. The highest total phenolic compound contents of each plant extracts were obtained from n-butanol ($13.75{\pm}0.21%$) and methylene chloride ($12.89{\pm}1.10%$) fractions (S. sonchifolius), ethyl acetate ($19.69{\pm}1.02%$) and water ($18.72{\pm}0.76%$) fractions (A. pilosa), and n-butanol ($36.26{\pm}1.26%$) and ethyl acetate ($17.66{\pm}0.94%$) fractions (L. erythrorhizon), respectively. As a result of DPPH radical scavenging activity in 10 mg/mL condition, the highest activity were obtained from n-butanol fraction of S. sonchifolius (81.06%), ethyl acetate fraction of A. pilosa (86.32%), and n-butanol fraction of L. erythrorhizon (82.6%), respectively. Also, the highest reducing power was obtained same fractions as well as DPPH adical scavenging activity. Overall, antioxidant activity has relatively closely connected with contents of total phenolic compounds in S. sonchifolius and L. erythrorhizon extracts.

• 동아시아식생활학회지
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• 제19권3호
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• pp.375-383
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• 2009

This study was conducted to measure the total polyphenol contents and DPPH radical scavenging activities of different potato plants parts, varieties, and grades, and by distribution and different cooking conditions. The results were as follows. For the plant parts, total phenolic content and DPPH radical scavenging activity were highest in the flowers followed by leaves and stems, respectively. Among 5 potato varieties, 'Jasim' had the highest DPPH radical scavenging activity and the activity of its pulp was lower than that of its cortex(peel). Regardless of potato grade, the cortexes(peel) of samples had two-fold higher DPPH radical scavenging activity than pulp, and the Grade SS potato had the highest phenolic content. It was also found that the bud ends and stem ends had comparably larger amounts of phenolic compounds in horizontally cut potatoes. Finally, the descending order for DPPH radical scavenging activity, according to different cooking conditions, was as follows: gas oven range-baking, frying, microwave-heating, sauteing, boiling in 1% saline solution, steaming, and boiling in 3% saline solution.