• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.7
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• pp.942-948
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• 2011

The physiological activities of extracts from the leaf, stem, and fruit of Cudrania tricuspidata were investigated. The electron-donating ability (EDA) of the 70% (v/v) ethanolic extract of stem was 90.20%; this was the highest value of all the extracts tested and higher than the L-ascorbate solutions. The total polyphenol contents were the highest in the leaf extracts under all extraction conditions. Especially, 70% (v/v) methanolic extract of leaf contained the highest total polyphenol content of 224.48 mg%. SOD-like activity showed the highest activity in water extract of leaf at 64.53%. Tyrosinase-inhibitory activities were the most effective in all extracts of fruit. ACE inhibitory activities were the highest in water extract of fruit. Nitrite-scavenging abilities under acidic conditions (pH 1.2 and pH 3.0) were the most effective in all the extracts. The results of this study will be useful for understanding the physiological activities of Cudrania tricuspidata extracts.

• Korean Journal of Food Science and Technology
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• v.45 no.2
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• pp.262-266
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• 2013

The aim of this study was to determine the total phenol, total flavonoids, and proanthocyanidin contents of fermented black rice and its fractions, as well as to assess the antioxidant activities. Antioxidative activities were assessed in various in vitro models using 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), reducing power, ferric ion reducing antioxidant power (FRAP), and nitrite scavenging activity (Griess reagent assay). Our results show that the antioxidant activity was significantly higher in the low-molecular fraction of fermented black rice than in the other samples (p<0.05). Among the fermented black rice and its fractions, the low-molecular fraction had the highest total phenol ($109.2{\pm}2.9$ mg GAE, gallic acid equivalent/g), total flavonoids ($39.4{\pm}0.8$ mg RE, rutin equivalent/g), and proanthocyanidin ($32.9{\pm}1.4$ mg CE, catechin equivalent/g) contents, which correlated strongly with its antioxidative activity. Considering the high consumer demand due to the beneficial health effects, fermented black rice and its fractions can be utilized to develop functional food, as well as health-promoting and pharmaceutical agents.

• Korean Journal of Food Science and Technology
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• v.33 no.3
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• pp.301-306
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• 2001

An invistigation was carried out to study the effects of heat treatment of garlic and storage temperature of garlic extracts on functional properties of garlic extracts. The garlic was heated at 40, 60, 80, 100, $120^{\circ}C$ for 10 minutes and extracted with 50% ethanol. The extracts were stored at 4, 25 and $50^{\circ}C$ for 30 days, and then electron donating ability(EDA), nitrite-scavenging effects(NSE) and total thiosulfinates contents were determined. Among the functional properties, total thiosulfinates were rapidly reduced as the heating and storage temperature increased. The total thiosulfinates in the extracts were not detected for those heat-treated at 100 and $120^{\circ}C$. The EDAs were also decreased to almost half of their initial level by heat treatment of garlic at higher temperature than $80^{\circ}C$ while NSE was decreased a little. As the storage temperature increased, EDA and thiosulfinate contents decreased. Particularly the thiosulfinates were ditected none after 11 days of storage at $25^{\circ}C$ and $50^{\circ}C$. Therefore, mild heat treatment of garlic at lower temperature than $60^{\circ}C$ and storage at refrigerated condition are recommendable for preparation and storage of garlic extracts.

• The Korea Journal of Herbology
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• v.26 no.3
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• pp.37-45
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• 2011

Objectives : This study focused on Schisandrae Fructus (SF) and Perilae Folium (PF), traditional medicine herbs and health functional food in Korea, Japan and China. We investigated various pharmacological activities that include a potential source of free radical scavenging, anti-viral, anti-microbial, anti-allergy and anti-inflammatory activities. Methods : We conducted an investigation of total contents of phenolic and flavonoid compounds in these single herbal extraction with/without combined to mixture. We also measured antioxidant activities such as DPPH free radical scavenging, SOD-like scavenging, nitrite scavenging and hydroxyl radical scavenging activities, xanthine oxidase inhibition, linoleic acid peroxidation inhibition, and reducing power. Results : As the results, contents of total phenoilc compounds and flavonoids were higher in those of PF than those of SF. Those of SF+PF mixture showed the synergy effects compared with those of SF and PF single extractions. Activities of DPPH free radical and SOD-like scavenging in 1 mg/mL concentration increased in dose dependent manners. That of SF increased compared with that of PF. That of SF and PF mixture also increased compared with that of BHA as a positive control. The other antioxident activities also showed similar to patten of activity of DPPH free radical scavenging. When combined to SF and PF extractions, there was showed synergic effect compared with those of BHA, excepted activities of xanthine oxidase inhibition and reducing power. Taken together, SF and PF have high phenolic and flavonoid compounds content furthermore, antioxidant activities in SF and PF mixture showed more synergy effect compared with those of BHA. Conclusions : Therefore, these findings suggest that SF and PF mixture may offer functional materials potential for development of functional beverage. But further studies are needed for the identification of the active compounds.

• Food Science and Preservation
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• v.20 no.5
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• pp.735-743
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• 2013

This study was conducted to analyze the polyphenol contents and antioxidant activities of small-black-bean-Chungkukjang-added black food (SBCB) and soybean Chungkukjang (SC) extracts for the development of functional materials. The yields of the hot-water-and-ethanol SC extracts were higher than those of the hot-water-only SC extracts, which were higher than those of the ethanol-only SC extracts. The total phenol contents of the hot-water-and-ethanol SBCB extracts were higher than those of the other extracts. The EDA values of the hot-water-and-ethanol SBCB extracts were higher in the 0.625~5.0 mL/mL extract concentration than those of the other extracts, and those of the SC extracts were high in the 10 mg/mL extract concentration. The SOD-like activities of the hot-water- and ethanol-only SC extracts were higher than those of the other extracts. The nitrite scavenging ability of the ethanol-only SC extracts was higher at pH 1.2 than that of the hot-water-only SC extracts. The xanthine oxidase inhibitory activities of the hot-water- and ethanol-only SBCB extracts were higher in the 0.625 mL/mL extract concentration than those of the other extracts, and increased along with the extract concentration. The inhibitory activities of tyrosinase also increased along with the extract concentration, and the reducing power increased along with the extract concentration and was high in the hot-water-only SBCB and SC extracts.

• Food Science and Preservation
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• v.19 no.2
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• pp.271-277
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• 2012

Physiological properties of $Corni$ $fructus$ extracts were investigated. The DPPH radical scavenging activity of 90% ethanol extracts had shown 97.20% at 25 mL/g, which was highest in the all extracts. Total polyphenol content of 30% ethanol extracts had shown 140.01mg% at 25 mL/g, which was highest in the all extracts. The polyphenol contents increased as extract concentration rose (25 mL/g>50 mL/g>100 mL/g). Tyrosinase inhibitory effects of all samples were 23.96~88.71%, expecially, the highest at 60% ethanol extracts of 25 mL/g. Nitrite-scavenging abilities under acidic conditions (pH 1.2) were the most effective in all extracts. The results would be useful for understanding of the physiological properties of $Corni$ $fructus$ extracts.

• Journal of Applied Biological Chemistry
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• v.63 no.3
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• pp.259-265
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• 2020

Antioxidative activities of 50% ethanolic extracts from Du-zhong (Eucommia ulmoides Oliver) leaf and bark were investigated. Yields of the leaf and bark extract were 8.1±0.31 and 17.4±0.89%, respectively. Polyphenol contents of the leaf and bark extract were 64.1±3.35 and 42.4±2.38 ㎍ gallic acid equivalents/mg, respectively. Flavonoid contents of the leaf and bark extract were 24.0±3.15 and 36.7±3.18 ㎍ quercetin equivalents/mg, respectively. As concentration of the leaf and bark extract increased, their antioxidative activities proportionally increased. EC₅₀ values of the leaf and bark extract for cation radical scavenging were 560.6±17.65 and 1,357.4±8.45 ㎍/mL, respectively. EC₅₀ values of the leaf and bark extract for free radical scavenging were 574.2±14.70 and 2,103.1±108.59 ㎍/mL, respectively. EC₅₀ values of the leaf and bark extract for ferric reducing antioxidant power were 319.9±13.42 and 705.9±26.08 ㎍/mL, respectively. EC₅₀ values of the leaf and bark extract for nitrite scavenging were 2,329.2±35.11 and 5,467.6±243.92 ㎍/mL, respectively. In the presence of 74.8 ㎍/mL of the leaf extract and 177.2 ㎍/mL of the bark extract, linoleic acid peroxidation was inhibited by 70.0 and 79.1%, respectively. The Du-zhong leaf extract possessed higher antioxidative activities than its bark extract.

• Korean journal of food and cookery science
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• v.27 no.5
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• pp.567-575
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• 2011

This study was investigated the antioxidative and antimicrobial activities of a water extract (70$^{\circ}C$) of traditional Korean teas (rose, chrysanthemum, pine needles, mulberry, persimmon leaves, and green tea). Total phenol contents in rose, chrysanthemum, pine needles, mulberry, persimmon leaves, and green tea were 272.8, 74.6, 153.5, 73.5, 69.5, and 260.8 mg tannic acid/g extract, respectively, whereas total flavonoid contents were 75.1, 47.8, 26.8, 40.0, 27.9, and 99.5 mg quercetin/g extract, respectively. The order of electron donating abilities of Korean traditional tea water extracts (1 mg/mL) were : rose (96.8%) > green tea (95.3%) > pine needles (71.3%) > chrysanthemum (36.8%) > mulberry (28.9%) ${\qeq}$ persimmon (28.8%). The order of nitrite-scavenging abilities at pH 1.2 (2 mg/mL) was green tea > rose > pine needles > chrysanthemum ${\qeq}$ mulberry ${\qeq}$ persimmon. The order of hydroxyl radical scavenging activity (5 mg/g) was chrysanthemum > mulberry > rose > persimmon leaves > pine needles > green tea. Rose extracts showed antimicrobial activity against Micrococcus luteus, Bacillus cereus, Salmonella enteritidis, and E. coli, whereas green tea extracts showed strong antimicrobial activity aginst S. enteritidis.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.3
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• pp.280-286
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• 2009

This study investigated the physiological activities and antimicrobial effects of sesame, black sesame, perilla and olive oil extracts. Total flavonoid contents of sesame, black sesame, perilla and olive oil extracts were 2.7, 1.9, 3.0 and 1.4%, respectively, while total phenol contents were 6.5, 4.5, 4.1 and 10.1%, respectively. The electron donating abilities of sesame oil extract were markedly higher than black sesame, perilla or olive oil extract (p<0.05). The SOD-like activities of black sesame, perilla and olive oil extracts were 67.2%, 90.2% and 46.7%, respectively; in contrast, sesame oil extract did not show SOD-like activity. The order of the nitrite-scavenging abilities of sesame, black sesame, perilla and olive oil extracts was sesame> black sesame> perilla> olive oil extract (p<0.05). Olive oil extract showed strong antimicrobial activity to Bacillus cereus, Micrococcus luteus, Escherichia coli and Salmonella Enteritidis. The black sesame oil extract showed weak antimicrobial activity to Micrococcus luteus and Escherichia coli; conversely, sesame and perilla oil extracts did not show any antimicrobial activity.

• Food Science and Preservation
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• v.9 no.4
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• pp.391-395
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• 2002

Thinned fruits, apple, pear and peach were investigated into chemical components and physiological activities. On proximate compositions, crude protein, crude fat and ash of thinned fruits were higher than those of ripe fruits, showing lower carbohydrate in thinned fruits. The contents of inorganic substance were Ca, Mg, P, Na, K and B in order. On heavy metals, As, Cd, Cr and Hg were not detected and Ge, Mo, Ni and Pb were trace. Organic acid in thinned apple and peach were detected as tartaric acid, citric acid, malic acid and succinic acid, but thinned pear did not contain citric acid. Free sugars in thinned pear and peach were composed of glucose, fructose and sucrose but sucrose was not detected in thinned apple. Contents of insoluble dietary fiber in thinned fruits were higher than soluble dietary fiber. The thinned apple extracts showed high antioxidant activity. Nitrite scavenging activity of thinned apple and pear extracts were 71∼80 e/o and 61∼63% at pH 1.2, respectively. Tyrosinase inhibitory activity of thinned pear extracts was 61.0∼89.4 ％, however peach extinct showed no activity.