• The Korean Journal of Food And Nutrition
• /
• v.31 no.4
• /
• pp.543-548
• /
• 2018

This study was conducted to investigated the antioxidant activities of extract for Megmoondong fruit. Liriope platyphylla L. was extracted with 70% methanol at room temperature for 48 hr and concentrated under reduced pressure to measure its total polyphenol contents and electron donating ability. The total polyphenol contents were $7,253.50{\pm}335.43{\mu}g\;GAE/mL$ in 70% methanol extract, $1,239.77{\pm}9.30{\mu}g\;GAE/mL$ in methylene chloride fraction, $919.30{\pm}50.83{\mu}g\;GAE/mL$ in methanol fraction, $105.44{\pm}2.04{\mu}g\;GAE/mL$ in ethyl acetate fraction. The total polyphenol contents showed significant differences (p<0.05) between the solvents. The electron donating ability was $69.17{\pm}12.61%$ for 70% methanol extract, $33.11{\pm}1.77%$ for methylene chloride fraction, $5.19{\pm}2.59%$ for ethyl acetate fraction, and $20.16{\pm}1.04%$ for methanol fraction. The electron donating abilities were significantly different (p<0.05) between the solvents. The removal ability of superoxide radical was $0.0174{\pm}0.0007$ for 70% methanol extract, $0.0164{\pm}0.0007$ for methylene chloride fraction, $0.0172{\pm}0.0007$ for ethyl acetate fraction, and nothing for methanol fraction. The measurement of hydrogen peroxide decomposition was $0.0985{\pm}0.1021$ for 70% methanol extract, $0.0896{\pm}0.0893$ for methylene chloride fraction, $0.0115{\pm}0.0085$ for ethyl acetate fraction, and $0.0170{\pm}0.0180$ for methanol fraction. The Liriope platyphylla L. extracts obtained from methylene chloride showed significantly relevant results in the total polyphenol contents and electron donating ability, which was higher than the original extract.

• Journal of Applied Biological Chemistry
• /
• v.66
• /
• pp.353-358
• /
• 2023

Barley (Hordeum vulgare) belongs to the Poaceae family. This study compared the polyphenol and flavonoid levels of unfermented and fermented barley sprouts using spectrophotometric assays. The findings indicated that fermentation greatly boosted the flavonoid content but caused only a slight increase in the polyphenol content. However, this does not imply that fermentation has no effects whatsoever on the polyphenol content of barley sprouts. This was due to the fact that some flavonoids cannot be detected by the wavelength used to calculate the overall polyphenol concentration. Both samples were subjected to high-performance liquid chromatography analysis and detected the flavonoids lutonarin, saponarin, isoorientin, isovitexin, and tricin-all of which have bioactive properties-most notably known for their antioxidant activity. These results augment the ongoing phytochemical profiling research and can possibly valorize the already thriving barley industry.

• Korean Journal of Food Science and Technology
• /
• v.31 no.1
• /
• pp.147-152
• /
• 1999

HPLC was used for determining polyphenols which are known as the functional compounds in the unripe apples Fuji and Aori. The changes in their contents caused by heat treatments were monitored. The carbohydrate contents in Fuji and Aori were 14.1% and 13.5% respectively. Both apple juices showed pH 3.2 and $8.0\;brix^{\circ}$, which were relatively low levels. The major polyphenols were composed of (+)-catechin, chlorogenic acid, (-)-epicatechin, and tannic acid. Total polyphenol contents in Fuji and Aori were 0.11, 0.12% by Folin-Denis method. HPLC analysis of polyphenols showed that four major components were contained by 0.06% in Fuji and 0.07% in Aori. Chlorogenic acid was three times higher in Fuji than in Aori. After water blanching, the area percent of polyphenols resulted in an increase by 3.54% in Fuji but a decrease by 2.93% in Aori. Pasteurization of juices led to decrease by 1.39% and 3.31% respectively. Blanching and pasteurization of unripe apple juices induced negligible changes in polyphenol contents during storage. During concentration, polyphenol contents increased in proportion to the concentration of unripe apple juices.

• Journal of the East Asian Society of Dietary Life
• /
• v.23 no.3
• /
• pp.332-340
• /
• 2013

The aim of this study was to investigate the quality characteristics of makgeolli that was produced by using different percentages (control, 3%, 5%, 7%, 9% by rice weight) of Angelica gigas Nakai water extracts during fermentation at $25^{\circ}C$ for 7 days. Yeast cell count in makgeolli steadily increased and showed the highest value at day 4 of fermentation, since then, the count decreased consistently. The final alcohol contents were higher than 15% in all samples. Soluble contents and antioxidation activity were significantly increased in percentage as Angelica water extracts increased (p<0.05). As the amount of Angelica water extracts increased, total polyphenol contents increased as well. Soluble contents and total polyphenol contents were increased according to the fermentation period. Total acidity increased up to day 3, but slowly decreased afterwards. However, the pH rapidly decreased by day 3, but then increased steadily. Reducing sugar amount was increased sharply by day 2 of fermentation and then, diminished gradually. Hunter's color value was not significantly different among samples however, they were significantly different between day 2 samples of fermentation and day 3 or more samples (p<0.05). In sensory evaluations, the sample produced using 5% Angelica water extracts received the highest score in herbal flavor, herbal taste, sourness, sweetness, and overall acceptance. Makgeolli using Angelica gigas Nakai water extracts showed excellent characteristics in antioxidative activity and higher total polyphenol content. Makgeolli produced using 5% Angelica water extracts received the highest score in sensory evaluation. Therefore, makgeolli produced using 5% Angelica water extracts was considered to be the most suitable for manufacturing makgeolli.

• Journal of Mushroom
• /
• v.12 no.4
• /
• pp.311-315
• /
• 2014

Oyster mushroom is one of the popular mushrooms for Korean people and it is thus one of the mushrooms that were mostly cultivated in Korea in addition to winter and king oyster mushrooms. This study was carried out to compare the medicinal effects of fruiting body of Pleurotus ostreatus extracts. We analyzed comparing antioxidant activity and polyphenol contents of fruiting body of Pleurotus ostreatus. Firstly, ASI 2099 showed the highest level in hot water. ASI 2122 showed the highest level in the 70% EtOH and MeOH extraction. Polyphenol contents was measured after extraction with different solvents. polyphenols contents is mostly 8~10 (mg/g) and there is no difference of polyphenols contents depending on the extract solvent.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.43 no.10
• /
• pp.1549-1554
• /
• 2014

This study analyzed the production and heat stability of an emulsion made from buckwheat sprout extracts with high rutin content. To obtain high rutin contents, buckwheat was sprouted and the polyphenols and rutin were extracted from buckwheat sprouts. Concentrated extracts were made into an emulsion using a homo mixer and hydraulic homogenizer, after which heat stability was analyzed. The polyphenol contents were highest in ground sprouts grown for 8 days (10.66 mg/g), which was 10 times higher than those of buckwheat seeds. Extraction with 50% ethanol after blanching was the most effective method for obtaining extracts with higher polyphenol content and rutin content. Extracts were concentrated up to 60% soluble solid content and then emulsified using a homo mixer and hydraulic homogenizer. Heat stability of the emulsion passed through the hydraulic homogenizer was slightly higher than that made using the homo mixer. The heat stability of the emulsion was more strongly affected by heating time than temperature. In conclusion, the buckwheat concentrate emulsion passed through the hydraulic homogenizer was more heat stable than buckwheat extract alone.

• Korean Journal of Medicinal Crop Science
• /
• v.16 no.5
• /
• pp.306-312
• /
• 2008

Total sugar, crude protein, crude lipid, ash, total polyphenol, extract and betaine contents of various Lycii fructus species (Cheongyang jaerae, Myungan, Bulro, Cheongdae, Jangmyung, Cheongwoon, Cheongyang NO.6, and Cheongyang NO.7) were investigated according to harvest time at intervals of one momth from mid August to mid November. In Cheongyang NO.6, average content of total sugar and extract were the highest, 28.91% and 62.31%, respectively. In Cheongyang NO.7, crude protein (3.24%), total polyphenol (2.13%), betaine(10.77 mg/g) were the highest and crude lipid (6.82%) was the higest in Cheongdae species, and ash (5.83%) was the highest in Cheongwoon species. At the most of the species (except Cheongyang jaerae, Myungan) crude protein, crude lipid, ash and betaine contents were increased, and total sugar, total polyphenol and extract contents were decreased according to harvest time was lated. Also, a relationship among the components of Lycii fructus was found out. ; excract contents (r = 0.81) were increased as total sugar contents were increased, while crude protein (r = -0.88), crude lipid (r = -0.82), ash contents (r = -0.81) were decreased as that And betaine contents (r = 0.90) were increased as total polyphenol contents were increased.

• Journal of Mushroom
• /
• v.11 no.3
• /
• pp.164-170
• /
• 2013

This study was carried out to compare the medicinal effects of various fruiting body of Ganoderma species and Cordyceps militaris, Phelinus linteus extracts. ${\beta}$-glucan and polyphenol are useful ingredient in mushrooms and they were known to have antioxidant activity. We analyzed ${\beta}$-glucan and polyphenol contents of fruiting body of Ganoderma spp., Cordyceps militaris, and Phellinus linteus. Most Ganoderma spp. exhibited ${\beta}$-glucan contents of 15 to 20%. Cordyceps militalis showed the highest ${\beta}$-glucan level of 25%. Interestingly, eight strains of Ganoderma spp. was analyzed to have higher contents of ${\beta}$-glucan than Phelinus linteus. Polyphenol contents was measured after extraction with different solvents. (D.W., 70% EtOH, 80% MeOH) The level of polyphenol in ASI 7020 strain was at maximum in the water extraction and ASI 7086 showed the highest level in the 70% EtOH extraction. The amounts of polyphenol in strain ASI 7113 was at maximum in the 80% MeOH extraction.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.33 no.2
• /
• pp.299-304
• /
• 2004

This study was conducted to investigate the effects of the polyphenol fraction isolated from pear on the reduction of fat accumulation in rats fed on high fat diet for 5 weeks, which was examined by analyzing the lipid composition in serum, liver and feces biochemically. It was shown that the levels of total lipid and total cholesterol in serum were remarkably reduced in polyphenol fraction supplemented group as compared with the control group. The levels of total lipid and triglyceride were also significantly lower in polyphenol group than control group. The contents of total lipid, total cholesterol and triglyceride in feces were tended to be slightly increased in polyphenol group compared to control group. The total protein and albumin of polyphenol groups were lower compared to those of control group, which were not significant.

• 한국생물공학회:학술대회논문집
• /
• 2003.10a
• /
• pp.307-312
• /
• 2003

Antioxidative activities of Methanol and Ethanol extract of branch, bark, leaves, fruits, wood of Hovenia dulcis THUNBER var. koreana Nakai were analyzed for total poly phenol, flavonoid, antioxidant capacity and DPPH free radical scavanging activitiy. The most total polyphenol and flavonoid contents measerd extract from bark and fruits. Extract from fruits and bark show hight on antioxidant capacity and DPPH free radical scavanging activitiy. There was a good correlation between total polyphenol or flavonoid contents and antioxidant activity.