• Food Science and Preservation
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• v.19 no.4
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• pp.586-593
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• 2012

This study was carried out to determine the biological activity of Acanthopanax sessiliflorum fruit extracts. The phenolic compound contents of the extracts were 21.4 and 15.8 mg/g in hot water and 60% ethanol extracts. The total anti-oxidant activities of the water and the 60% ethanol extracts at a 200 ${\mu}g/mL$ phenolic concent ration were at $92.4{\pm}0.8$ and $89.2{\pm}1.1%$ in terms of the DPPH radical scavenging activity, $98.3{\pm}1.1$ and $96.5{\pm}3.5%$ in terms of the ABTS radical decolorization, $2.0{\pm}0.6$ and $1.2{\pm}2.8$ PF in terms of the anti-oxidant protection factor, and $66.3{\pm}0.8$ and $61.4{\pm}2.3%$ in terms of the TBARs inhibitory activity. The activities that inhibited the angiotensin-converting enzyme and xanthin oxidase were at $85.1{\pm}3.2$ and 0% in the water extracts and $59.3{\pm}1.5$ and $9.5{\pm}0.8%$ in the 60% ethanol extracts at the 200 ${\mu}g/mL$ phenolic concentration. The tyrosinase and elastase inhibitory activities were at $56.6{\pm}1.8$ and $53.1{\pm}1.1%$ in the water extracts and $33.7{\pm}2.2$ and $22.4{\pm}3.1%$ in the 60% ethanol extracts. The astringent effect of the water and the 60% ethanol extracts were at $50.5{\pm}0.9$ and $11.5{\pm}4.1%$.

• Journal of Applied Biological Chemistry
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• v.62 no.2
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• pp.173-179
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• 2019

The aim of this study is to investigate the biological activities of Hericium erinaceus. 1,1-Diphenyl-2-picrylhydrazyl radical scavenging activity of H. erinaceus extract was higher than positive control. The inhibitory activities of xanthin oxidase, ${\alpha}$-glucosidase, and hyaluronidase was measured as functional food activity, and inhibitory activities on collagenase, tyrosinase, and astringent effect as beauty food activity in water and ethanol extracts from H. erinaceus. In functional food activity, xanthin oxidase inhibitory activities at $50-200{\mu}g/mL$ phenolic concentration in ethanol extracts from H. erinaceus showed inhibitory activity in dose dependent manner. ${\alpha}$-Glucosidase inhibitory activities at $50{\mu}g/mL$ phenolic concentration showed high activity of higher than 80%. Inhibitory activities on hyaluronidase as anti-inflammation factor showed inhibition effect in dose dependent manner both in water and ethanol extracts. In beauty food activity, Inhibitory activities on collagenase at $200{\mu}g/mL$ phenolic concentration in water and ethanol extracts showed high activity to 65.09 and 58.38% dose dependently. Tyrosinase inhibitory activity in water extract showed 9.4-58.24%. Astringent activity as pore shrink effect in ethanol extracts also showed a very high activity of 18.94-100%. Antimicrobial activity on pathogenic bacteria was highly effective on Staphylococcus aureus, Salmonella enteritidis, Vibrio parahaemolyticus and Escherichia coli at 2.5 mg/mL or above. Therefore, the extracts from H. erinaceus can be used as a functional food and beauty food resources and natural antimicrobial agent on pathogenic bacteria in food.

• Korean Journal of Food Science and Technology
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• v.51 no.3
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• pp.248-257
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• 2019

This study aimed to determine the chemical components of different cultivars (Gabjubaekmok, Sangjudungsi, and Godongsi) of persimmon (Diospyros kaki Thunb.) and the effects of maturity. The detected free sugars were fructose and glucose, and glucose levels tended to increase with maturity. Palmitic acid, oleic acid, linoleic acid and stearic acid, and potassium were major components. In the amino acid component analysis, the following were usually present in the following month: glutamic acid in Gabjubaekmok in July, lysine in Sangjudungsi in August, and threonine in Godongsi in October. Vitamin C tended to increase with aging, and fruit harvested in July had the highest total phenolic and flavonoid contents. In the metabolite analysis, there were significant differences among cultivars and with maturity. The major physiological compounds were analyzed using ultra performance liquid chromatography quadrupole time-of-flight tandem mass ($UPLC/Q-TOF/MS^2$) and were citric acid and gallic aicd. As maturity progressed, citric acid increased but gallic acid decreased.

• Food Science and Preservation
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• v.30 no.2
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• pp.347-357
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• 2023

The succulent plant Aeonium sedifolium leaves contain several compounds that are of interest for their cosmetic uses on the skin. This study measured the inhibitory effects of enzyme production and antioxidant, astringent effects and skin wrinkles using Aeonium sedifolium leaves (ASL). The total phenolics compounds (TPC) content of ASL under optimal extraction conditions was 34.49 mg/g for hot water extract (ASLW) and 61.64 mg/g for 50% ethanol extract (ASLE). The ASLW and ASLE extracts were freeze-dried, powdered, and used as solids. TPC content, 2,2-diphenyl-1-picrylhydrazy (DPPH) radical scavenging activity, and 2,2'-azinobis (3-ethylben-zothiazoline 6-sulfonate) (ABTS) radical inhibition of the ASL phenolics were tested. The DPPH radical scavenging activities of ASLW and ASLE were tested at a TPC of 100 ㎍/mL. ABTS radical inhibition showed antioxidant activity of 100.00% in ASLW and ASLE, and the antioxidant protection factor of ASLW and ASLE was 1.07 and 1.22, respectively. The thiobarbituric acid-reactive substance (TBARS) inhibitory activity of ASLW and ASLE was 77.00%. The elastase inhibitory activity of ASLE was 69.03%, and collagenase inhibition activity for ASLW and ASLE was 29.82% and 54.76%, respectively. The astringent effect of ASLE was 89.82% at a TPC of 200 ㎍/mL. Thus, we concluded that ASL has the potential as a functional cosmetic ingredient with anti-aging effects on the skin.

• Culinary science and hospitality research
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• v.22 no.4
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• pp.24-36
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• 2016

This study investigated the quality characteristics of Haengbyung using dry rice flour added with various amounts (0, 20, 40, 60%) of raw and steamed apricot juice. The moisture contents, color values, pH, texture and sensory evaluation(attribute difference and acceptance) for the samples were tested. The moisture content (p<0.001) and pH(p<0.001) of the Haengbyung significantly decreased with the increase of apricot juice. As for the color of the Haengbyung samples, the higher percentage of the apricot juice showed the lower L-value (p<0.001), and higher a-value(p<0.001) and b-value(p<0.001). Texture profile analysis of Haengbyung samples showed that hardness(p<0.001) and gumminess(p<0.001) increased, while adhesiveness(p<0.001) and cohesiveness(p<0.05) decreased with increasing amounts of apricot juice. An attribute difference test of Haengbyung samples showed that appearance(apricot color(p<0.001) and dryness(p<0.001)), flavor(sour(p<0.001), acerbic (p<0.001), and green fruit(p<0.001)), and taste(sour(p<0.001), acerbic(p<0.001), and astringent(p<0.05) as increased as apricot juice amounts increased. The control and Haengbyung sample with 20% of apricot juice (both raw and steamed) showed the highest acceptance in taste, texture, and overall acceptability in consumer ranking testing.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.2
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• pp.222-229
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• 2016

Corni fructus is often distributed or processed in the form of dried fruit. However, Corni fructus is hard to develop due to its distinctive sour, bitter, and astringent taste. The aim of this study was to develop a puree to broaden the utilization of fresh Corni fructus. Manufacturing and quality characteristics of Sansuyu jam made from puree were investigated. Seeded Corni fructus pulp consisted of 20 to 26% whole fruit. The moisture and sugar contents of pulp were 52~63% and $15{\sim}31^{\circ}Brix$, respectively. Sterilized distilled water was added to seeded pulp to achieve a constant solids content in the puree. As the pectin content was low as $0.14{\pm}0.01%$, gelling agent was added to produce jam. The moisture content of the puree increased to 83~88%. The sugar content was reduced to $10^{\circ}Brix$. There was no significant difference in pH. DPPH radical scavenging activities of the puree according to ripening rate at a concentration of 100 ppm were 47.92% and 50.96%, respectively. The preference degree was $5.03{\pm}0.97$ at a ripening ratio of 50:50, 2% pectin, and 0.2% carrageenan. These results imply that Corni fructus pulp puree may be appropriate for development as a natural food product.

• Food Science and Preservation
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• v.12 no.3
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• pp.199-203
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• 2005

Reducing sugar content of persimmon fruits was increased by applying food-garbage compost Dungsi was brighter with yellow color than that of control. The Gabjubaekmok was darker than that of control with red color. It was suggested that taste of astringent was reduced because total phenol and soluble tannin contents were reduced by applying food-garbage compost. The vitamin C content of persimmon fruits during storage was higher than that of control. Stability of persimmon fruits by applying food-garbage compost and non-food garbage compost was about the same at room temperature. At low temperature, hardness of persimmon fruits was maintained for 20 days. Hardness and reducing sugar contents of persimmon fruits were increased by applying food-garbage compost. The result was shown that there was no effect on composition of persimmon fruits by applying food-garbage compost and maintaining hardness at room temperature, but at low temperature, the composition of persimmon fruits was changed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.3
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• pp.593-597
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• 2004

This study was conducted to investigate the quality characteristics of liquid calcium acetate (LCAs) and solid calcium acetate (SCAs), Br-LCA, Pe-LCA and Ap-LCA as liquid form, Br-SCA, Pe-SCA and Ap-SCA as solid form. Calcium acetate was prepared by reacting of vinegars [brown rice (Br), persimmons (Pe) and apple (Ap)] and ash of black snail in order to obtain natural water soluble calcium resources. The pHs of the vinegars for preparing calcium acetate (CA) were the range of 2.34 ∼ 3.06, and the contents of the ash of black snail which reacted to 100 mL of the vinegars were 20.43∼23.50 g. The yields of solid CAs from 100 mL of the vinegars were 11.02∼13.01 g. The colors of liquid and solid CAs were light yellow in Ap-LCA and Ap-SCA, brown in Br-LCA and Br-SCA, dark brown in Pe-LCA and Pe-SCA. Calcium contents of Br-LCA, Pe-LCA and Ap-LCA were 3.02, 2.06 and 2.30% (w/v), and those of Br-SCA, Pe-SCA and Ap-SCA were 27.15, 16.31 and 19.48% (w/w), respectively. The solubilities of the solid CAs were 36.82 ∼ 39.92% (w/v) in distilled water, 32.05 ∼ 39.04% (w/v) in Soju, 13.12 ∼ 18.65% (w/v) in thick soysauce, 38.35 ∼ 38.90% (w/v) in ionic beverage, 33.47 ∼ 35.58% (w/v) in yoghurt, while the solid CAs formed the curds in soymilk and milk. The sour and bitter taste of the CAs were lower, while the astringent taste, fishy flavor and savory taste were higher than those of standard CA.

• Food Science and Preservation
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• v.17 no.4
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• pp.526-532
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• 2010

Changes in the nutritional components of Daebong-gam (astringent persimmon) fruit were studied during ripening. The pH rose during ripening and total acidity level fell, from pH 5.36 to pH 5.96 and 0.13% to 0.06%, respectively. Total soluble content did not significantly change. Lightness, redness, and yellowness values, as well as ascorbic acid content, decreased during ripening. The levels of moisture, crude protein, and crude fat also decreased, but nitrogen-free content and crude ash level increased. Daebong-gam was rich in K (96.31~239.47 mg/100 g), P (49.10~55.93 mg/100 g), and Na (15.96~18.13 mg/100 g). Fructose and glucose levels were initially high and increased further during ripening. The glucose content was 4.82% in Daebong-gam, 6.73% in Ban-si, and 7.10% Yeon-Si, respectively. Proline, glutamic acid, and aspartic acid were present at high levels in Daebong-gam. The most common fatty acids were palmitic acid and linolenic acid. Succinic acid was the principal organic acid present.

• Journal of Applied Biological Chemistry
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• v.60 no.1
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• pp.61-68
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• 2017

In this study, extracts from Caryopteris incana Miq. (C. incana) were investigated to assess anti-oxidation, skin-whitening and anti-wrinkle activity. The total phenolic compounds of C. incana extracts with water and 80 % ethanol showed 7.69 and 12.50 mg/g respectively. Antioxidation activity of C. incana extracts was measured by using 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2-azinobis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS), protection factor (PF), and Thiobarbituric acid reactive substances (TBARs). At concentration of $200{\mu}g/mL$, the DPPH free radical scavenging activity of water and ethanol extracts were 84 and 92 %, respectively. ABTS radical scavenging activity of water and ethanol extracts were both at approximately 99 %. Antioxidant PF of water and ethanol extracts were 1.56 PF and 1.67 PF, respectively. The TBARs of water and ethanol extracts were 62 and 82 %, respectively. In anti-wrinkle and skin-whitening activity, 80 % ethanol extract had more outstanding effect than water extract at concentration of $200{\mu}g/mL$. The levels of elastase and collagenase inhibitory activity related with anti-wrinkle were 58 and 89 % in ethanol extract. The tyrosinase inhibitory activity related with skin-whitening was 13 % in ethanol extract. The astringent effect of ethanol extract was 50 %. Throughout the results, C. incana extracts showed an excellent effect on anti-oxidation, skin-whitening and anti-wrinkle activity. Therefore, C. incana extracts can be used as a new material for cosmetics.