• Title/Summary/Keyword: antioxidant health functional foods

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A Comparative Study on the Chemical Characteristics and Antioxidant Effects of Sea Mustards Sourced from Different Areas in Taejongdae (태종대산 5종 돌미역의 화학성분 및 항산화활성 비교)

  • Kim, Hojun;Jayapala, HPS;Jo, Won Hee;Nam, Hyung Sik;Lim, Sun Young
    • Journal of Life Science
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    • v.31 no.6
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    • pp.559-567
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    • 2021
  • This study compared the nutritional characteristics and antioxidant effects of sea mustards sourced from five different areas (Barammaegi, Gultongmeori, Chanmulgae, Johongtaek, and Goraedeung) in Taejongdae, Youngdo, Busan. The contents of total flavonoids and phenols and fatty acid composition were measured. To evaluate their antioxidant effects, 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assays were used. Acetone/methylene chloride (A+M) extracts from all the sea mustards contained higher amounts of total flavonoids and phenols than methanol (MeOH) extracts. Among the sea mustards obtained from the different areas, the total flavonoid and total phenolic content of the A+M extract of the sea mustard from Gultongmeori was 1.44±0.04 mg/g and 1.72±0.06 mg/g, respectively. In terms of the fatty acid composition, the Gultongmeori sea mustard had higher percentages of total n-6, total n-3, eicosapentaenoic acid (EPA, 20:5n-3), and docosahexaenoic acid (DHA, 22:6n-3) than the sea mustards from the other areas. The A+M extract of the sea mustard from Gultongmeori was more effective in terms of scavenging free radicals as compared with that of the other sea mustards, as assessed by the DPPH and ABTS assays (p<0.05). In a 120-minute reactive oxygen species (ROS) production assay, all the extracts tested decreased cellular ROS production induced by H2O2 compared to that produced by exposure to an extract-free control (p<0.05). The extracts from Barammaegi and Gultongmeori had a greater inhibitory effect on cellular ROS production. These results indicated that the antioxidant effects of sea mustards might be associated with a higher amount of flavonoids and phenols. This study suggests that food-processed products from sea mustard can be developed as functional foods for promoting health in the local population.

Physicochemical Characteristics and Antioxidant Activities of Codonopsis lanceolata leaves (더덕 잎의 이화학적 특성 및 항산화 활성)

  • Park, Eun-Ae
    • Culinary science and hospitality research
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    • v.20 no.4
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    • pp.183-192
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    • 2014
  • The purpose of this study is to determine the possibility of using Codonopsis lanceolata leaves as natural health food source. To accomplish this purpose, the contents of general and antioxidative nutrients of Codonopsis lanceolata leaves were measured. The contents of carbohydrate, crude protein, crude lipid and ash were 65.09%, 18.02%, 1.34% and 9.72%. And the calories of Codonopsis lanceolata leaves were 288.36 Kcal. The protein contained total 16 different kinds of amino acids. The contents of essential and non-essential amino acids were 5,906.41 mg and 7,551.56 mg, respectively. K was the most mineral followed by Ca, P, and Mg, which means Codonopsis lanceolata leaves are alkali material. Total phenolic contents of Codonopsis lanceolata leaves were 1.87 mg/g, and total flavonoids contents were estimated as 1.87 mg/g. Based on the above results, we deemed that the Codonopsis lanceolata leaves might have potential antioxdant activities. The general nutrients and other antioxidatant bioactive materials in Codonopsis lanceolata leaves were also potential materials for good health food. It is expected that a follow up study of Codonopsis lanceolata leavesthrough developing processed food and evaluation of their functional properties would provide useful information as a source of medicinal foods.

Antioxidative and Fibrinolytic Activity of Extracts from Soybean and Chungkukjang(Fermented Soybeans) Prepared from a Black Soybean Cultivar (검은콩의 품종에 따른 콩과 청국장 추출물의 항산화능 및 혈전용해능)

  • Joo, Eun-Young;Park, Chan-Sung
    • Food Science and Preservation
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    • v.17 no.6
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    • pp.874-880
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    • 2010
  • We sought to develop natural preservatives or functional health foods from black soybeans (Yakkong, Seoritae and Chungkukjang). These materials were extracted with distilled water or 70% (v/v) ethanol, and the extracts sanalyzed for polyphenol content and tested for antioxidative and fibrilytic activities. The polyphenol contents of water extracts from Yakkong and Yakkong Chungkukjang was 316.23 mg/100 g, 896.01 mg/100 g, respectively, whereas those from Seoritae and Seoritae Chungkukjang were 304.28 mg/100 g and 875.23 mg/100 g. The polyphenol contents of water extracts from Chungkukjang were 2.8-fold higher than those from black soybean. The electron-donating abilities (EDAs) and superoxide dismutase (SOD)-like activities of water extracts from black soybean Chungkukjang were higher than those of water extracts from black soybean, but both extracts had fibrinolytic activity, the highest activity was present in water extracts of Yakkong Chungkukjang. The polyphenol contents, and antioxidative and fibrinolytic activities of extracts from black soybean Chungkukjang were higher than those of other black soybean extracts from black soybeans. These results indicate that black soybean Chungkukjang can be used for development of a health food or as a natural antioxidant.

Anti-inflammatory effects of the ethanol fraction of Spiraea prunifolia var. simpliciflora in RAW 264.7 cells (RAW 264.7 세포에서 조팝나무 에탄올 분획물의 항염 활성)

  • Suhr, Jinhyung;Lee, Hansol;Kim, Suhwan;Lee, Sung Jin;Bae, Eun Young;Ly, Sun Yung
    • Journal of Nutrition and Health
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    • v.55 no.1
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    • pp.59-69
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    • 2022
  • Purpose: Natural medicinal plant extracts have recently attracted attention as health beneficial foods and potential therapeutic agents for prevention of various diseases. This study was undertaken to measure the anti-inflammatory effect of the ethanol-water fraction obtained from the above-ground portion of Spiraea prunifolia var. simpliciflora, a wild-growing plant in Korea. The final fraction used in this study was the H2O-EtOH (40:60) fraction (SP60), which had the highest antioxidant activity, as determined in previous studies. Methods: The amounts of nitric oxide (NO), tumor necrosis factor (TNF)-α, interleukin (IL)-6 and IL-1β production were measured in lipopolysaccharide (LPS)-stimulated RAW 264.7 cells exposed to SP60. Western blot was performed to measure the expressions of inducible nitric oxide synthase (iNOS), cyclooxygenase (COX)-2, and the activation of nuclear factor (NF)-κB. Results: SP60 exerted no cytotoxicity up to concentrations of 125 ㎍/mL. The levels of inflammatory cytokines, such as NO, TNF-α, IL-6, and IL-1β, were significantly decreased in LPS-stimulated RAW264.7 cells exposed to SP60. In addition, the expression levels of iNOS, COX-2, and phosphorylated p65 showed a concentration-dependent decrease subsequent to SP60 treatment. These results indicate that SP60 inhibits the LPS-induced production of inflammatory cytokines, iNOS, and COX-2, by inhibiting the activation of NF-κB, which is responsible for the expression of inflammatory mediators. Conclusion: The results presented in this study indicate that the H2O-EtOH (40:60) fraction (SP60) extracted from the above-ground portion of Spiraea prunifolia var. simpliciflora has the potential to be developed as a medicine or healthcare food and functional material possessing anti-inflammatory effects. However, it is necessary to first confirm the anti-inflammatory effects of SP60 in in vivo models.

Nutrition Components and Physicochemical Properties of Acer termentosum Maxim. Leaf (벌나무 잎의 영양성분 및 이화학 특성)

  • Park, Sung Jin;Shin, Eon Hwan;Kim, Dong Ho;Rha, Young-Ah
    • Culinary science and hospitality research
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    • v.22 no.8
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    • pp.27-38
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    • 2016
  • This study examined the nutrient components and physicochemical properties of Acer termentosum Maxim. leaf as a natural health food source. To accomplish this purpose, the general and antioxidative contents of Acer termentosum Maxim leaf were measured. Total contents of carbohydrates, crude protein, crude lipid, and ash were 53.6%, 24.3%, 3.5%, and 3.5%, respectively. Caloric content of Acer termentosum Maxim was 246.5 kcal, while total dietary fiber was 46.7%. Regarding mineral contents, K was the most abundant mineral, followed by Ca, Mg, and P. Therefore, Acer termentosum Maxim is an alkali material. Total phenol contents of the 70% ethanolic extracts of Acer termentosum Maxim was $116.35{\pm}1.4mg\;GAE/g$. Total flavonoid contents of the 70% ethanolic extracts were $20.3{\pm}1.23mg\;RE/g$. The antioxidative activities of Acer termentosum Maxim. were significantly increased in a dose dependent manner on DPPH(1,1-Diphenyl-2-picrylhydrazyl) radical scavenging, ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt) radical scavenging, FRAP (ferric reducing antioxidant power) activity, reducing power. It is expected that follow up study of Acer termentosum Maxim through developing processed food and evaluation of their functional properties would provide useful information as a source of functional foods.

Production of Concentrated Blueberry Vinegar Using Blueberry Juice and Its Antioxidant and Antimicrobial Activities (블루베리 농축식초 제조 및 이들의 항산화 및 항균 활성)

  • Oh, Hyeonhwa;Jang, Sowon;Jun, Hyun-Il;Jeong, Do-Youn;Kim, Young-Soo;Song, Geun-Seoup
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.46 no.6
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    • pp.695-702
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    • 2017
  • This study was carried out to investigate the effects of seed vinegar on antioxidant activity and antimicrobial activities of concentrated blueberry vinegar (CBV). Of the nine strains of yeast and six strains of acetic acid bacteria provided by the Microbial Institute for Fermentation Industry, each strain of yeast (Saccharomyces cerevisiae SRCM 100610, showing the highest ethanol content) and acetic acid bacteria (Acetobacter pasteurianus SRCM 101342, showing the highest total acidity) was selected for production of CBVs. Sugar content, pH, total acidity, total phenolic content (TPC), and browning intensity (280 nm and 420 nm) in CBVs using concentrated blueberry juice were $11.05{\sim}12.70^{\circ}Brix$, 2.63~2.98, 1.65~5.72%, 3.03~4.24 mg/mL, 0.95~1.50, and 0.11~0.20, respectively. Sugar content and total acidity of CBVs increased upon addition of seed vinegar, whereas pH, TPC, and browning intensity decreased. Of all CBVs with various additions of seed vinegar, the control showed the lowest $EC_{50}$ values in DPPH radical scavenging assay, ABTS radical scavenging assay, and reducing power (23.80, 19.48, and 79.21 dilution factor, respectively), whereas the 40% seed vinegar group showed the highest clear zone diameter values for Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, and Bacillus cereus (4.31, 4.59, 5.81, and 3.97, respectively). Antioxidant activities of CBVs were closely correlated with their TPC, browning intensity at 280 nm, pH, and total acidity values, showing correlation determination coefficient ($R^2$) values higher 0.82. However, antimicrobial activities of CBVs were closely correlated with their pH and total acidity values, showing higher $R^2$ values more than 0.92. These results suggest that CBVs using concentrated blueberry juice, S. cerevisiae SRCM 100610, and A. pasteurianus SRCM 101342 may be useful as potentially functional foods for enhancing health.

Antioxidation Activities of Organic Solvent Fractions Obtained from Seaweed, Hizikia fusiformis (톳(Hizikia fusiformis)에서부터 분리된 유기용매 분획물의 항산화활성)

  • Kim, Min-Jeong;Lee, Hye-Hyeon;Seo, Min-Jeong;Kang, Byoung-Won;Park, Jeong Uck;Jeong, Yong Kee
    • Journal of Life Science
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    • v.23 no.3
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    • pp.361-367
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    • 2013
  • Hizikia fusiformis has been widely used in Oriental herbal medicine and health food. To identify antioxidation properties that contain natural bioactive substances, we investigated the distribution of active compounds existing in batches of organic solvent fractionation. A dried form of H. fusiformis was subjected to sequential fractionation using n-hexane, ethyl acetate, n-BuOH, and aqueous n-BuOH. The results showed that among the four isolated fractions, the n-BuOH fraction showed the highest antioxidation activities. The n-BuOH fraction was applied to reserve-phase silica gel column chromatography, which produced three fractions: BA, BB, and BC. Among these fractions, BB showed the highest antioxidation activities, which increased in a concentration-dependent manner. At a concentration of 1.0 mg/ml n-BuOH fraction, the activities of DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging and reducing power were approximately $45{\pm}0.14%$ and $1.34{\pm}0.23$, respectively. In addition, the activities of ${\beta}$-carotene-linoleic acid, hydrogen peroxide scavenging, and ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid)) radical scavenging were $76{\pm}0.12%$, $82{\pm}0.06%$, and $65{\pm}0.17%$, respectively. These findings suggest that the BB fraction contains potent antioxidation properties and that it could be used in the production of natural and functional foods.

Characterization of compounds and quantitative analysis of oleuropein in commercial olive leaf extracts (상업용 올리브 잎 추출물의 화합물 특성과 이들의 oleuropein 함량 비교분석)

  • Park, Mi Hyeon;Kim, Doo-Young;Arbianto, Alfan Danny;Kim, Jung-Hee;Lee, Seong Mi;Ryu, Hyung Won;Oh, Sei-Ryang
    • Journal of Applied Biological Chemistry
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    • v.64 no.2
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    • pp.113-119
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    • 2021
  • Olive (Olea europaea L.) leaves, a raw material for health functional foods and cosmetics have abundant polyphenols including oleuropein (major bioactive compound) with various biological activities: antioxidant, antibacterial, antiviral, anticancer activity, and inhibit platelet activation. Oleuropein has been reported as skin protectant, antioxidant, anti-ageing, anti-cancer, anti-inflammation, anti-atherogenic, anti-viral, and anti-microbial activity. Despite oleuropein is the important compound in olive leaves, there is still no quantitative approach to reveal oleuropein content in commercial products. Therefore, a validated method of analysis has to develop for oleuropein. In this study, the components and oleuropein content in 10 types of products were analyzed using a developed method with ultra-performance liquid chromatography to quadrupole time-of-flight mass spectrometry, charge of aerosol detector, and photodiode array. The total of 18 compounds including iridoids (1, 3, 4, 14, and 16-18), coumarin (2), phenylethanoids (5, 9, and 11), flavonoids (6-8, 10, 12, and 13), lignan (15), were tentatively identified in the leaves extract based high resolution mass spectrometry data, and the content of oleuropein in each product was almost identical between two detection methods. The oleuropein in three commercial product (A, G, H) was contained more over the suggested content, and it of five products (B, E, H, I, J) were analyzed within 5-10% error range. However, the two products (C, D) were found far lower than suggested contents. This study provides that analytical results of oleuropein could be a potential information for the quality control of leaf extract for a manufactured functional food.

Antioxidant and Physicochemical Changes in Salvia plebeia R. Br. after Hot-air Drying and Blanching (열풍건조 및 데침 처리에 따른 배암차즈기(Salvia plebeia R. Br.)의 항산화 및 이화학적 특성 변화)

  • Jeong, Ji-Suk;Kim, Yong-Joo;Choi, Bo-Rum;Go, Geun-Bae;Son, Byeong-Gil;Gang, Suk-Won;Moon, Seung-Man
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.43 no.6
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    • pp.893-900
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    • 2014
  • The aim of this study was to investigate physicochemical changes in Salvia plebeia R. Br. (SPA) upon hot-air drying and blanching. After hot-air drying and blanching, total polyphenol and flavonoid contents were reduced from 96.64 mg and 48.40 mg gallic acid equivalent/g to 29.70 mg and 22.10 mg quercetin equivalent/g, respectively. DPPH radical scavenging activities at $25{\mu}g/mL$ of SPA were 94.5% for ascorbic acid, 84.3% for hot-air dried SPA, and 59.7% for blanched SPA and there was no significant difference between those of hot-air dried SPA and ascorbic acid as a positive control. Total sugar contents were 7.187% and 6.104% for hot-air dried SPA and blanched SPA, respectively. During the blanching process, sucrose and maltose contents decreased, whereas glucose and fructose contents increased. Glucose and fructose were converted into citric acid in blanched SPA, whereas sucrose and maltose were converted into tartaric acid, malic acid, and succinic acid. Fourteen kinds of amino acids were found, but methionine, lysine, glycine, histidine, and cysteine were absent. The proportion of essential amino acids was 61.76% upon hot-air drying, which was a relatively high amount. In addition, hot-air drying resulted in 1.40 mg/100 g of norvaline as well as 39.00 mg/100 g of GABA, which are non-amino acids. Therefore, Salvia plebeia R. Br. can be used not only as vegetables but also as highly useful and various health functional foods with antioxidant effects and excellent nutrition.

The Study of Antioxidant Properties, and Physicochemical and Sensory Characteristics of Steamed Barley Bread added with Ramie Leaf (모싯잎 가루를 첨가한 찰보리 찐빵의 항산화 활성, 이화학적 특성 및 관능적 품질 특성에 관한 연구)

  • Kim, Ji-Hyun;Kim, Se-Jung;Yun, Jung-Mi
    • The Korean Journal of Food And Nutrition
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    • v.27 no.2
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    • pp.249-255
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    • 2014
  • Increased consumption of a polysaccharide, ${\beta}$-glucans, in foods may prevent health related problems such as cancer, cardiovascular diseases and diabetes. ${\beta}$-glucans is a fibrous polysaccharide having proven both functional and medicinal properties. Recently, the FDA recommends the consumption of oat or oat products containing a total of at least 3 grams of bea-glucans per day for health improvement. The content of ${\beta}$-glucans in barley was almost four times higher than that in oat. In this study, the physicochemical and sensory characteristics and biological properties of steamed barley bread added with ramie leaf powder was investigated. The study of sensory characteristics was performed using the Quantitative Descriptive Analysis (QDA). 30 panelists were selected among our university students. They then evaluated the different sensory characteristics, such as overall preference, color, flavor, chewiness, moistness and taste. The color and texture analyses were determined using a colorimeter and texture analyser, respectively. In the sensory, color and texture evaluation, barley bread with ramie leaf showed higher values than barley bread and wheat bread did. The physiological activities were investigated through the total phenol content and 1,1-diphenyl-2-picrylhydrazyl(DPPH) radical scavenging activity. Hence, barley appears to be a suitable food resource for making bread. This study suggests that barley bread added with ramie leaf can be used as one of the processing methods in promoting the consumption of barley. It might also help with the improvement of barley food industry.