• Journal of Life Science
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• v.32 no.9
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• pp.667-677
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• 2022

Dolsan mustard seeds (DMS) were added in whole, crushed, and roasted form at 0.5 g (S-1), 1.0 g (S-2), and 1.5 g (S-3), respectively to broth and heated for 10 or 15 min. After cooling, the quality characteristics were measured. Salinity and pH decreased with boiling time. The antioxidant activities of the experimental broth were measured in terms of total polyphenol content, total flavonoid content, electron donating ability (EDA), 2,2-azino-bis (3-ethyl-benzothizoline-6-sulfonic acid) (ABTS) radical scavenging activity, and ferric reducing antioxidant power (FRAP). The overall, antioxidant activity was higher in broths containing 1.0 g and 1.5 g DMS than in those containing 0.5 g DMS and the activity increased with increasing boiling time. Sinigrin was not detected in the control group, and no significant difference in sinigrin content was noted among broths containing different concentrations of DMS. A high glutamic acid content was detected in the control broth, whereas glutamic acid, aspartic acid, glycine, proline, alanine, and arginine were detected in the broths containing DMS. The free amino acid contents, particularly aspartic acid and glutamic acid contents, were high in umami. Volatile components, such as 2-propenyl-isothiocyanate (ITC), allylthiocyanate, n-butyl ITC, and 3-butenyl ITC, were detected in the DMS-containing broths. Sensory evaluation revealed that a higher amount of DMS added and a longer heating time increased the overall taste preference, and the difference was statistically significant. The purpose of this study was to present basic data on the quality characteristics of DMS-added broths to aid in the development of new products using DMS.

• Korean journal of food and cookery science
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• v.24 no.6
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• pp.905-911
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• 2008

Dried and roasted Gugija (Lycii fructus) were extracted with water, 50% ethanol and 100% ethanol, after which the physico-chemical properties of the extracts were evaluated. The extraction yield was higher when using water for the extraction solvent than when the other solvents were used, while the water extract of roasted Gugija had the highest yield. Furthermore the pH of the extracts increased as the ethanol concentration increased, and the pH of dried Gugija was higher than that of roasted Gugija when extracted using the same extraction solvent. The sugar concentrations of the extracts from dried and roasted Gugija were $15.0{\sim}20.1\;%Brix$ and $18.0{\sim}21.2\;%Brix$, respectively. The total polyphenol contents of the extracts from the dried and roasted Gugija were $6.9{\sim}19.0\;mg/g$ and $12.4{\sim}15.8\;mg/g$, respectively. Dried Gugija extract with water had a higher the total polyphenol contents than the other extract. The total polyphenol contents of roasted Gugija extracts were higher than those of dried Gugija, when using 50% or 100% ethanol for extraction solvent. The electron donating ability and total antioxidant activity of dried Gugija were $67.6{\sim}87.7%$ and $58.6{\sim}85.0%$, respectively, whereas those of roasted Gugija were $84.7{\sim}89.8%$ and $80.6{\sim}83.7%$, respectively. Dried and roasted Gugija extracts were higher electron donating ability and total antioxidant activity, when using water, and 50% or 100% ethanol, respectively. The predominant amino acid in all extracts was threonine. The essential amino acids constituted approximately $44.9{\sim}63.6%$ and $45.4{\sim}59.0%$ of the total amino acids of extracts from the dried and roasted Gugija, respectively. Finally, the total polyphenol contents and antioxidant activities showed that optimal extraction solvent would be water, and 50% or 100% ethanol for dried and roasted Gugija, respectively.

• Food Science and Preservation
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• v.22 no.4
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• pp.567-576
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• 2015

The purpose of this study was to evaluate the functionality of ethanol extract of Aster scaber by analyzing anti-oxidant components and anti-oxidant activities, which was grown in wild and culture field. The yields of Aster scaber ethanol extracts were high after blanching treatment. The polyphenol content of dried Aster scaber grown in wild was 35.59 mg/g, which was higher than that of Aster scaber grown in culture field. The electron donating ability in all Aster scaber extracts were increased with increase in extract concentration, and the electron donating ability was the highest in extracts of the dried Aster scaber after blanching. The SOD-like activity of Aster scaber was the highest in its extract grown in wild field. In addition, the SOD-like activities of extracts of the dired Aster scaber after blanching were highest among the extracts of cultivated Aster scaber. The nitrite scavenging ability of extracts was increased at pH 1.2, and those was the highest in wild fresh Aster scaber. The inhibition effects on xanthine oxidase and tyrosinase were increased with increase in extract concentration, and the inhibition effects of extracts of Aster scaber in wild field were higher than those grown in culture field. Therefore, the consumption of Aster scaber would provide beneficiary effects due to its antioxidant activities and prevention of aging. The development of various processed food using Aster scaber will promote the consumption and its values.

• The Korea Journal of Herbology
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• v.20 no.3
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• pp.51-58
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• 2005

Objectives : The purpose of this research was physiological activities and investigate cytotoxicity of Sunbanghwalmyung-um extract. Methods : Physiological activity and a cytotoxicity were examined through the hot water and ethanol extracts from Sunbanghwalmyung-um and its ingredient. Results : The electron donating ability(EDA) was 66.9%, 71.3% in 1000 ppm water extract and ethanol extract. Above 90% from 1000 ppm ethanol extract showed a higher activities and it is Rhei Radix et Rhizoma, Lonicerae Flos, Gleditsiae Spina, Glycyrrhizae Radix, Myrrh. SOD-like activity was weak as 12.24%, 16.62% in 700 ppm. In water and ethanol extracts cytotoxicity were against G361, B16F10, MDA, A549, high cytotoxity over 70%. Rhei Radix et Rhizoma, Gleditsiae Spina, Trichosanthis Radix, Paeoniae Radix Rubra showed high cytotoxicity in water and ethanol extracts. Conclusions : We observed physiological activities and investigated cytotoxicity of Sunbanghwalmyung-um and its ingredients. The results also demonstrated in food or cosmetic industry.

• Food Science and Preservation
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• v.24 no.8
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• pp.1113-1121
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• 2017

The purpose of this study was to determine antioxidant and physiological activities of water and 70% ethanol extracts from Ligularia fischeri by extraction methods. The yield of water and ethanol extracts from Ligularia fischeri was 15.23% and 17.45%, respectively. The polyphenol and flavonoid contents of ethanol extracts of Ligularia fischeri (LEE) were $17.17{\pm}4.38mg/g$, $35.06{\pm}6.69mg/g$, respectively. The electron donating ability and SOD like activity, and ABTS radical ability of all Ligularia fischeri extracts were increased in a dose dependent manner, and those was the highest in LEE. Nitrite scavenging ability was higher in pH 1.2 than that in pH 3.0, and ethanol extract showed higher ability in pH 1.2 and 3.0. The xanthine oxidase and inhibition effect of all Ligularia fischeri extracts on tyrosinase were dose-dependently increased, and those was the highest in ethanol extracts of Ligularia fischeri. Reducing power was 1.2 at extract concentration $1,000{\mu}g/mL$ in water and ethanol extracts of Ligularia fischeri and the highest in water extract of Ligularia fischeri at concentration of $62.5-500{\mu}g/mL$. These results may contribute to development of processed food and health functional food with Ligularia fischeri.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.12
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• pp.1731-1738
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• 2010

This study was carried out to evaluate the possibility for functional characteristics of garlic husk and its products fermented by Lactobacillus plantarum. Each water and 80% ethanol extracts made from garlic husk and its fermented products were tested for antioxidant activities. Total mineral content of fermented garlic husk was 2,056.23 mg/100 g and its content was 1.5 times higher than the unfermented sample. Total phenol contents were the highest in the ethanol extracts made from fermented garlic husk. Activities of electron donating, reducing power and NO radical scavenging in the ethanol extracts of fermented product were significantly higher than the unfermented sample. ABTS radical scavenging activity of fermented garlic husk was higher than the unfermented sample. Also, its activity was higher in the ethanol extracts than the water extracts. Nitrite scavenging activity of garlic husk was significantly different between fermented and not fermented sample. Because antioxidative effects of fermented garlic husk were elevated, these results recommended its utilization as a functional materials for animal feed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.8
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• pp.1111-1117
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• 2009

Effect of Rubus coreanum Miquel and Opuntia ficus-indica var. saboten in combination with chicken breast and wheat gluten on functional properties and physicochemical characteristics during processing of cooked noodles were investigated. These studies were carried out to investigate functional properties of Rubus coreanum Miquel and Opuntia ficus-indica var. saboten by the antioxidant ability. Antioxidant activities were evaluated by electron donating, xanthine oxidase inhibition rate and contents of total polyphenols. Overall, the antioxidant activities of hot water extracts were a little higher than those of ethanol extracts. Also, the antioxidant abilities at the concentration of 1,000 ppm in hot water extracts were higher than those of ethanol extracts by the determination of total polyphenol content and DPPH, which showed 150.25 mg% in extracts of Rubus coreanum Miquel and showed 69.36% in extracts of Opuntia ficus-indica var. saboten. The effects on processing characteristics of cooked noodles were investigated in combination with transglutaminase (TGase), plant extracts, wheat gluten and chicken breast. Cooking time was very short as 340 second in CB (cooked breast), compared to other treatments. In contrast, NCB (non cooked breast) took a longer time as 779 second. Also, CB was higher than NCB, which showed 146.3% in CB and 61.5% in NCB in water absorption ratio during cooking of noodles. Tubidity of soup was the lowest at 0.240 in NCBT (non cooked breast transglutaminase), which means the lowest loss of solid in noodle during cooking. In case of treatment of TGase, overall texture properties were higher than other samples in hardness, cohesivness, springness and gumminess. In sensory evaluations, cooked noodles treated with TGase showed a higher percentage of overall acceptability than other treatments.

• Journal of Life Science
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• v.27 no.3
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• pp.318-324
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• 2017

This study was performed to improve the antioxidant and skin-whitening activities of 70% ethanol extract from Sesamum indicum L. (SIL). The electron-donating ability of the SIL extract was 71.7% at a concentration of $1,000{\mu}g/ml$. The whitening effects that was measured by tyrosinase inhibition assay. As a result, SIL extract was shown 42% at $1,000{\mu}g/ml$ concentration. The cell toxicity on B16F10 melanoma cells of SIL of 70% ethanol extract showed 84.3% at $1,000{\mu}g/ml$ concentration. The microphthalmia-associated transcription factor (MITF), tyrosinase relate protein-1 (TRP-1), tyrosinase relate protein-2 (TRP-2) and Tyrosinase protein and mRNA expression inhibitory effect of SIL extract were measured by western blot and reverse transcription- polymerase chain reaction (PCR) at 50, 250, $500{\mu}g/ml$ concentration. Consequently, the MITF, TRP-1, TRP-2, Tyrosinase protein expression inhibitory effect of SIL extract was decreased by 68.3%, 39.2%, 89.7%, 22.3%, respectively, at $500{\mu}g/ml$ concentration. Moreover, MITF, TRP-1, TRP-2, Tyrosinase mRNA expression inhibitory effect by reverse-transcription-PCR of SIL extract was decreased by 81.8%, 66.5%, 84.2%, 68.1%, respectively, at $500{\mu}g/ml$ concentration. Therefore, we excellently identified the antioxidant activities and whitening effect of SIL extract, and this finding suggested that SIL extract has great potential as a cosmetic ingredients.

• Journal of Life Science
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• v.24 no.6
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• pp.648-654
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• 2014

Grape pruning stems constitute a scarcely investigated class of byproducts with limited reports on their bioactive polyphenol content and/or industrial applications. Herein we present the outcome of our investigation on grape pruning stems extracts, concerning the assessment of their total polyphenolic content and the detailed evaluation of their antioxidant properties. Results obtained indicate that grape pruning stems are particularly rich in flavonoids and trans-resveratrol. The antioxidant activities was analyzed and expressed as electron donating ability, ABTS cation radical decolorization, hydrogen peroxide scavenging activity and superoxide anion radical scavenging activity, the antioxidant activity of Vitis labrusca L. pruning stems extracted (GPSE) was higher than that of BHA and L-ascrobic acid. The whitening and anti-wrinkle activities display an capability. Results herein grape pruning stems used as a valuable resource for the extraction of resveratrol, which would be added to functional cosmetics and food materials.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.11
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• pp.1471-1477
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• 2009

This study was conducted to examine the antioxidant activities of the extracts from aerial parts and roots of Syneilesis palmata. The ethanol extract of aerial parts showed the highest content of flavonoid compounds (31.72 mg/g), and the ethanol extract of roots has the highest content of total polyphenol compounds (68.11 mg/g). The water extract of S. palmata roots showed the highest xanthine oxidase inhibition of 99.29% and the ethanol extract of aerial parts showed 98.48% at 1.0 mg/mL. The ethanol extract of roots showed the highest value of nitrite scavenging ability of 70.89% at pH 1.2, SOD-like activity of 13.06% and electron donating ability of 98.58% at 1.0 mg/mL concentration. The effect of tyrosinase inhibition was found at only the ethanol extracts of roots (9.33%). We found that root extracts contain abundance polyphenol compounds and their antioxidant activities were greater than those of the extracts of aerial part.