• Food Science and Preservation
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• v.23 no.2
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• pp.233-238
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• 2016

A effect of extraction methods, including stirrer extraction method (SE), ultrasonification extraction method (USE), reflux extraction method (RE), autoclave extraction (AE) and low temperature high pressure extraction (LE) method on the antioxidative and antimicrobial activities of ethanol extracts of Oenothera biennis was investigated. The extraction yield (46.33%), total polyphenol (463.05 mg GAE/g) and flavonoid (71.71 mg RHE/g) content of Oenothera biennis extract obtained by RE were higher than those from other extraction methods. The antimicrobial activity of Oenothera biennis extract was only observed against Bacillus cereus among other tested organisms (Bacillus cereus, Staphylococcus aureus, Escherichia coli and Salmonella Typhimurium). Oenothera biennis obtained by RE showed the best DPPH radical scavenging ability (74.40%), ABTS radical scavenging ability (65.29%), reducing power (1.370 ($OD_{700}$)) and ferrous ion chelating ability (90.14%) compared with other tested extraction methods tested. The RE method was the most efficient method for extracting crude antioxidant and antimicrobial substances from Oenothera biennis. These results suggested that Oenothera biennis obtained by RE could be used as a bioactive and functional material in the food industry.

• Food Science and Preservation
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• v.23 no.2
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• pp.267-274
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• 2016

This study was conducted to examine the physicochemical properties and antioxidant activities of medicinal fruit extracts (Corni fructus, Schizandra chinensis, Rubus coreanus Miquel and Lycii folium) with different extraction mixing ratios (MS, an equal ratio of the medicinal fruit = 1.25:1.25:1.25:1.25; M1, 2:1:1:1; M2, 1:2:1:1; M3, 1:1:2:1 and M4, 1:1:1:2) from medicinal fruit. pH, sugar content and acidity of the extracts were 3.22~3.52, $3.20{\sim}4.20^{\circ}Brix$ and 3.60~5.85%, respectively. The extraction yield of M2 (42.33%) was higher than those of MS (36.03%), M1 (40.40%), M3 (32.53%) and M4 (35.90%). The total polyphenol and flavonoid contents of M3 were 14.54 g/100 g and 5.65 g/100 g, respectively. The DPPH and ABTS radical scavenging activities of M3 at $1,000{\mu}g/mL$ were 86.09% and 90.49%, respectively. The ferric-reducing antioxidant power and the reducing power of M3 at $250{\sim}1,000{\mu}g/mL$ were $0.36{\sim}0.86{\mu}M$ and 0.21~0.96, respectively. The antioxidant activities of M3 were significantly higher than those of the other extracts. In conclusion, this study demonstrated that medicinal fruit extracts had potential as a functional material.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.5
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• pp.637-644
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• 2013

This study was conducted to obtain the baseline data for fermented tea with King oyster (Pleurotus eryngii) mushroom mycelium as well as to investigate the possibility of development for deodeok processing products. For this research, the physicochemical properties and antioxidant activity for fermented tea were confirmed by different roasting temperatures and roasting times. The results of the physicochemical properties, browning, turbidity, reducing sugar, total polyphenol and total flavonoid contents, were increased with increasing roasting temperature and roasting time, whereas the pH was decreased. The results of the antioxidant activity test of fermented tea, DPPH radical-scavenging activity, FRAP and reducing power, were increased with increasing roasting temperature and roasting time. The preference of fermented tea was confirmed as being the highest when roasted at $180^{\circ}C$ for 30 min. Although fermented tea did not have a unique flavor of mushroom and burnt flavor, it had strong color, flavor and taste. For this reason, fermented tea production for high content of functional materials and high preference is possible by roasting at $180^{\circ}C$ for 30 min. As for the results of this study, the physical properties of fermented deodeok were relatively stable on high temperature exposure and furthermore, the development of a variety of foods will be possible because fermented deodeok has an antioxidant capacity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.2
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• pp.168-174
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• 2013

We investigated the physiological activities of extracts from Campbell Early and Muscat Bailey A (MBA) grapevine leaves. Total phenol and flavonoid contents were highest in ethanol extracts from MBA grapevine leaves compared to extracts from Campbell Early grapevine leaves. Specific polyphenols higher in ethanol extracts from MBA grapevine leaves include gallic acid, epicatechin, caffeic acid, naringin, and resveratrol. Resveratrol content from MBA grapevine leaves increased when extracted for more than two hours in ethanol and water. The hydroxyl radical scavenging ability of ethanol extracts was higher than the water extract from both strains of grapevine leaves. DPPH and total antioxidants were highest in ethanol extracts from MBA grapevine leaves among the other extracts. Therefore, these results suggest that ethanol extracts from MBA grapevine leaves are a highly valuable resource for the development of natural functional foods.

• Culinary science and hospitality research
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• v.22 no.2
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• pp.29-43
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• 2016

Pesto were prepared with five different nuts including pine nut, sunflower seed, pumpkin seed, walnut and almond to examine the antioxidant properties(total polyphenols, total flavonoids, electron donating ability) and sensory test(attribute difference, acceptance). Pesto were measured based on color value, pH, viscosity, total cell numbers for 0, 5, 10, 15 and 20 days at $4^{\circ}C$. The higher total phenol and total flavonoid content of pesto added with various nuts was higher antioxidant capacity. Basil pesto added with sunflower seeds and walnuts were considered to be more functional more than pine nuts addition. The attribute difference test results was the color intensity, nut taste, bitter taste, coarseness, oily taste, thickness were evaluated significant difference kinds of nuts. Gloss, basil flavor, nuts flavor, basil taste were not evaluated significant difference in kind of nuts. The preference test results reveal that the appearance, taste, texture and overall preference level was the highest in PNP(pinenut pesto) and SSP(sunflower seed). L value, pH, decrease while a value, b value and viscosity increased as kind of nuts in during storage. Total cell number increased and then decreased a little at a certain point. When prepared pesto, SSP(sunflower seed) was the highest in antioxidant property, and change of color value, pH, viscosity, total cell number were the lowest. In addition to the use of pine nuts, sunflower seeds have been identified are possible.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.1
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• pp.7-13
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• 2012

We investigated the antioxidant and hepatoprotective effects of extracts from the leaves, stems, and fruit of Cudrania tricuspidata (CT) against $H_2O_2$ or ethanol-induced oxidative damage. The total polyphenol and flavonoid content was the highest in the 80% ethanol extracts from the leaves of the plant (CTL80). Also, the radical scavenging activity of DPPH and ABTS in the CTL80 was significantly higher than that of the non-treated control. To determine the hepatoprotective effects of CT in $H_2O_2$ and ethanol-induced oxidative damage, cell viability was measured using an XTT assay. Pre-treatment of CTL80 significantly increased cell viability compared with the non-treated control cells by 71.21% and 80.40%, respectively. The data suggests that CTL80 exhibits hepatoprotective antioxidant effects. Therefore, CTL80 may be considered a potential agent to control $H_2O_2$ or ethanol-induced liver damage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.12
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• pp.1672-1678
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• 2009

This study was carried out to investigate the total polyphenol, total flavonoid content, antioxidant activity, angiotensin I-converting enzyme (ACE) inhibitory activity, $\alpha$-glucosidase inhibitory activity, and antiproliferation activity of the citron seed. The citron seed were separated to hull and embryo, and extracted with n-hexane and 70% ethanol. Antioxidant activity of ethanol extract was higher than that of n-hexane extract. IC50 value for DPPH radical scavenging activity of ethanol extract of hull (CSE1) and embryo (CSE2) were 3.18 and 8.43 mg/mL, and those of total antioxidant activity were 19.96 and 11.28 mg AA eq/g, respectively. ACE inhibitory activity and $\alpha$-glucosidase inhibitory activity on CSE1 showed the highest values of 31.61 and 45.17%, respectively. Antiproliferation effects on the MCF7, HepG2, H460, HCT-116, and PC3 cell line showed the highest values of 14.09, 19.12, 12.29, 9.78, and 9.12% in extract concentration of 5 mg/mL, respectively. These results suggested that citron seed can be used for development of functional food material which have biological activities.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.10
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• pp.1614-1618
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• 2014

To utilize Smilax china L. leaves as a natural preservatives, solvent fractions from crude methanol extract were prepared and investigated their antioxidant and antimicrobial activities against Staphylococcus aureus. Antioxidant activities were examined by 1,1-diphenyl-1-picrylhydrazyl radical scavenging and ferric ion reducing antioxidant power assays. Ethyl acetate fraction from Smilax china L. leaves exhibited the strongest antioxidant and antimicrobial activities among the fractions (P<0.05), as well as the highest total phenolic and total flavonoid contents. Caffeic acid, ferulic acid, quercetin, and kaempferol contents in the ethyl acetate fraction from Smilax china L. leaves were determined by TLC and HPLC. In aqueous phase, as well as the n-butanol and n-hexane fractions, quercetin, ferulic acid, and kaempferol were detected in small amounts. Ferulic acid, which showed the highest content, is the major active compound from Smilax china L. leaves.

• Korean Journal of Food Science and Technology
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• v.49 no.3
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• pp.311-317
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• 2017

In this study, the phenolic content and antioxidant activity of rice cooked using different methods with different amounts of germinated brown rice (10, 20, 30, and 50%) were compared. Germinated brown rice was cooked using general and high-pressure cooking methods with and without fermented alcohol. Pasting characteristics decreased, and total polyphenol and flavonoid contents, and DPPH and ABTS radical scavenging activities increased with increasing amounts of germinated brown rice. Moreover, germinated brown rice cooked by general cooking method with fermented alcohol showed higher antioxidant activity than that showed by rice cooked by other cooking methods. The results obtained in this study are expected to serve as basic data for manufacturing of processed products.

• The Korean Journal of Food And Nutrition
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• v.31 no.4
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• pp.502-510
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• 2018

To begin with, this study identified and reviewed the proximate compositions, quality and physicochemical characteristics of three Korean cowpea (Vigna unguiculata L. Walp.) cultivars grown in two different seedling periods. The proximate compositions of the cowpea showed significant differences according to three cultivars (Seowon, Yeonboon and Okdang) and two different seeding periods (5 June and 5 July). Through this lens, the lightness, redness and yellowness of the cowpea cultivars increased slightly during the 5 July cultivation compared to the 5 June cultivation. This brings us to understand that the water binding capacity, water solubility index, and swelling power were significantly different among the cultivars. In this case, the water binding capacity of the cowpea was 108.87~143.19%, and decreased during the 5 July cultivation compared to the 5 June cultivation. As shown, the total polyphenol and flavonoid contents of cowpea showed significant difference according to cultivars. In this case, the total polyphenol content of 5 June and 5 July cultivation on the Seowon 4.17 and 4.12 mg GAE/g, respectively. In these terms, the DPPH radical scavenging activity of cowpea showed a significant difference according to the cultivars, and the Yeonboon and Okdang increased slightly during 5 July cultivation. The ABTS radical scavenging activity of the cowpea showed significant difference according to the cultivars, and all cultivars decreased slightly during the 5 July cultivation. In other words, the phenol contents and radical scavenging activity differ measurable depending on the cultivars and seeding periods. Therefore, it is necessary to study the proper cultivar and seeding time considering the environment of the applicable cultivation area.