• The Korean Journal of Community Living Science
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• v.20 no.4
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• pp.549-558
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• 2009

This study examined the basic information on the native pear c.v. 'Baekwoon' grown in Mt. Baekwoonsan, Gwangyang, to develop as a local specialty product. the sensory characteristics, chemical compositions, and physiological activities of 'Baekwoon' pear were examined and compared with those of 'Niitaka' pear. Hardness of 'Baekwoon' pear was 19.30N, which was higher than 'Niitaka'. The sugar content of 'Baekwoon' was 11.5 $^{\circ}Brix$, which was lower than 'Niitaka'. The total amino acid contents of the fruit skin and flesh of 'Baekwoon' were 222 mg/100g dry weight (DW) and 130 mg/100g DW, respectively, which were much higher than those of 'Niitaka'. Especially, serine contents in fruit skin and flesh of 'Baekwoon' were 75.4 mg/100g DW and 40.2 mg/100g DW, respectively, which were significantly (p<0.05) higher than those of 'Niitaka'. However, physiological activities, such as total phenol content, DPPH radical scavenging activity, total flavonoid content and nitrite scavenging activity, of 'Baekwoon' were lower than or similar to those of 'Niitaka'. Consequently, vitamin and amino acid contents of 'Baekwoon' were better than those of 'Niitaka'. It is suggested to use fruit skin because of its good composition and physiological activities so that it helps to improve the quality and the biological activity.

• The Korea Journal of Herbology
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• v.33 no.1
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• pp.27-35
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• 2018

Objectives : Gastrodiae Rhizoma extract (GE) is possess the various bioactive compounds such as gastrodin, vanilyl alcool and p-hydroxybenzyl alcohol. Various processing methods such as steaming have been widely applied to ease ingestion and enhance the therapeutic effects of plant materials including GE in East-Asia area. The aim of this study was to evaluate the dermal bioactive properties of GE. Methods : First, total phenol, total flavonoid, gastrodin and ergothionein contents of GE were measured. In order to evaluate the dermal bioactive properties of steamed GE compared with not-steamed GE, tyrosinase, collagenase and elastase inhibitory activity were tested. Furthermore, the anti-oxidant activity of GE assessed based on DPPH and ABTS radical scavenging assay. Results : In results, total phenol and total flavonoid contents were increased when 9 times steamed compared to not-steamed GE. Also, GE increased gastrodin contents, in proportion to the number of steaming times and ergothioneine content was abolished in the steaming state. The DPPH radical scavenging activity of GE increased by steaming, but the ABTS radical scavenging activity was not related to the steaming process. In addition, the tyrosinase inhibitory activity was increased as the number of steaming times of GE increased. Collagenase was most inhibited by 4 times steamed GE, and elastase was inhibited by 8 times steamed GE. Conclusion : In conclusion, these results suggest that steamed GE extract has the potential as a cosmetic material which possess anti-oxidant and whitening activities than not steamed GE.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.5
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• pp.597-604
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• 2013

This study was conducted to investigate the effect of mulberry leaf powder on the antioxidant activity and the quality characteristics of maejakgwa (a Korean traditional cookie). Maejakgwa was prepared with different amounts of mulberry leaf powder (in ratios of 0, 3, 6, 9 and 12% to the flour quantity). The antioxidant activity was estimated by DPPH free radical scavenging activity and the total phenol content in mulberry leaf powder and maejakgwa. For analyzing the quality characteristics, bulk density and the pH of the dough, moisture contents, color, texture profile analysis and sensory evaluations were measured. The total phenol contents, DPPH free radical scavenging activity, bulk density of the batter and the a values of maejakgwa significantly increased with increasing mulberry leaf powder, whereas the pH of the batter, L values and b values of the maejakgwa significantly decreased with increasing mulberry leaf powder content. Finally, the results of the acceptance test indicated that maejakgwa containing 6% mulberry leaf powder had the highest scores. From these results, we suggest that mulberry leaf is a good ingredient for increasing consumer acceptability as well as the functionality of maejakgwa.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.1
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• pp.62-69
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• 2014

Jungkwa is a traditional Korean dessert preserved in honey or sucrose. This study was carried out to investigate the antioxidant activities and quality characteristics of Rehmannia glutinosa Jungkwa (RJ). RJ was prepared after six repeated cycles of boiling-cooling. After blanching fresh Rehmannia glutinosa (600 g) for 5 min at $100^{\circ}C$, Rehmannia glutinosa was boiled in sucrose syrup (sucrose 720 g in water 600 g) for 60 min and then cooled for 24 hr. Moisture, pH and color values of lightness, redness and yellowness in the Hunter color system of Jungkwa decreased as the number of boiling-cooling cycles increased, whereas acidity, $^{\circ}Brix$ and reducing sugar contents of syrup increased. Total phenol content increased in by the 6th boiling-cooling cycle. Antioxidant activities, including DPPH and hydroxyl radical scavenging activities, increased in RJ by the 6th boiling-cooling cycle. Based on these results, the antioxidant activities of Rehmannia radix Jungkwa was improved according to an increasing number of boiling-cooling cycles due to increased total phenol contents.

• Korean journal of food and cookery science
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• v.17 no.5
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• pp.456-463
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• 2001

The proximate composition of 3 kinds of Umbelliferaeceae Wild Plants (Angelica gigas NAKAI., Ostericum sieboldii NAKAI. and Coriandrum sativum LINNAEUS) were analyzed and used for making pork sausages as a functional ingredient. In the proximate composition, crude protein content was the highest in Ostericum sieboldii, 37.87%, and crude lipid and crude ash contents were the highest in Coriandrum sativum. Vitamin C was contained in Angelica gigas at 0.30mg%. but was not detected in Ostericum sieboldii and Coriandrum sativum. $\beta$-carotene content in Angelica gigas was the highest at 19.96%, but selenium was not detected in any of them. Total phenol content in Coriandrum sativum was the highest as 1107.43mg%. TBA and VBN values of all sausages with wild plants increased gradually during four-week-storage and were lower than those of control. Coriandrum sativum-added sausage had the lowest TBA as well as VBN valuew. During the four-week-storage at 4$\^{C}$, TBA value and VBN value were in the very safe range at all sample. Total phenol contents in sausages appeared to have more antioxidative activity than vitamin C, $\beta$-carotene and selenium, and consequently decreased the TBA values of sausages.

• Food Science and Preservation
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• v.25 no.1
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• pp.90-97
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• 2018

Peach seeds contain a large amount of phenolic components and exhibit excellent physiological effects in various diseases. We examined the antioxidant effects of stone and seed of three peach cultivars (Miwhang, MH; Kanoiwa hakuto, KH; and Cheonhong, CH) by 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay, ferric reducing activity of plasma (FRAP) assay, and cupric ion reducing antioxidant capacity (CUPRAC) reduction. The results showed that the stone extracts of CH had higher levels of total phenols and flavonoids than those of the other cultivars do, and the stone extracts of KH and CH have the potential to reduce DPPH, FRAP, and CUPRAC activities. In addition, we found that KH, MH, and CH stone extracts decreased nitric oxide generation in RAW 264.7 and BV2 cells. The total phenol and flavonoid contents had no significant correlation with anti-oxidant activities. On the other hand, the anti-inflammatory activity had a low linear correlation with anti-oxidant activities and total phenol and flavonoid contents. The present results suggest that the correlation between antioxidant and anti-inflammatory effects of stone and seed, and the appropriate combination of the stone and seed extracts could be used as an anti-inflammatory treatment and prevention material, respectively.

• Journal of agriculture & life science
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• v.46 no.5
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• pp.111-125
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• 2012

In order to evaluate suitability by processing for non-GM soybean cultivars such as Gaechuck#2, Jinyangkong and CJ#1 lacking lipoxygenase (LOX) and kunitz trypsin inhibitor (KTI) protein, physicochemical characteristics and antioxidant activity of Kanjang made from above soybean were compared to Kanjang made from a conventional cultivar (Taekwangkong). Proximate compositions of soybeans were similar for the 4 kinds cultivars. Total phenol and flavonoid contents were significantly higher in cultivars lacking LOX and KTI protein than the Taekwangkong. In Kanjang, contents of total and reducing sugar were higher in Taekwangkong Kanjang than Kanjang from made cultivars lacking LOX and KTI protein. Contents of total and amino type nitrogen were the highest in the Jinyangkong Kanjang. Mineral contents were higher in the Jinyangkong and CJ#1 Kanjangs, amino acid contents were higher in the Kanjang made from 3 cultivars lacking LOX and KTI protein than the Taekwangkong. Taste of the Jinyangkong Kanjang with higher sweety and savory was also found to be superior to that of others in overall acceptability evaluation. Total phenol and flavonoid contents in Kanjang were significantly higher in the Kanjang made from cultivars lacking LOX and KTI protein than the Taekwangkong. Radical scavenging activity of Kanjang was increased in the total phenol contents dependent on. Reducing power by ferric-reducing antioxidant potential (FRAP) was significantly higher the Kanjang made from Gaechuck#2 and CJ#1 than the Taekwangkong. $Fe^{2+}$ chelating activity was higher in Taekwangkong Kanjang than the other cultivars, but its activity was similar to Jinyangkong Kanjang. Therefore, higher nutritional composition, total phenol and flavonoids contents and antioxidant activity in the Kanjang made from soybean cultivars lacking LOX and KTI protein might be provide better benefit for manufacture of another their products.

• The Korean Journal of Food And Nutrition
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• v.26 no.4
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• pp.685-692
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• 2013

Yuza (Citrus junos) has 3 varieties with variable physiochemical properties. This study analyzed these volatile compounds and physiochemical properties according to variety. Three Yuza varieties, native (Citrus junos I), improved I (Citrus junos I+Poncirus trifoliata), improved II (Citrus junos I+C. junos II) were used. The native Yuza weighted more than the improved varieties, but the peel ratio (weight of peel versus pulp) was high in improved one. Protein and ash contents were high in Improved I than native one. Native had 29.6mg% vit. C in pulp and improved I had 57.7mg% vit. C in peel. Free sugar was mainly fructose, and the main organic acid was citric acid in Yuza. Improved I Yuza had high free sugar contents, and the organic acid levels were high in improved II Yuza. Linoleic acid was the most prevalent fatty acid in Yuza; it was distributed in peel or pulp. The most common volatile flavor component was dl-limonene (64~70%); improved II Yuza showed significantly higher contents of dl-limonen and ${\gamma}$-terpinen. Total phenol level of Yuza was identical in all types, but peels had 2.5 times more than pulps.

• Food Science and Biotechnology
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• v.18 no.3
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• pp.624-629
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• 2009

In order to evaluate the bioactivity of 'Agakong3', which was newly bred, quinone reductase (QR) inductive activity and antioxidant activity were both assessed. The methanol extract of 'Agakong3' showed a significantly stronger QR inductive activity than other soybeans. The methanol extract of 'Agakong3' also showed a significantly stronger cytotoxicity on hepa1c1c7 than other soybeans. 'Agakong3' exhibited the most potent antioxidant activity in the Trolox equivalent antioxidant capacity (TEAC) assay whereas it showed significantly weak antioxidant in the DPPH assay. In total phenol and flavonoid contents, 'Agakong3' showed the highest contents regarding phenol and flavonoid compounds. Major isoflavones such as daidzein and genistein were quantitified by high performance liquid chromatography. 'Agakong3' also showed the highest total isoflavone contents. Results of correlation analysis showed that there were high correlation coefficients between the contents of isoflavone and TEAC and the contents of isoflavone and QR inductive activity, respectively. These results suggest that 'Agakong3' will be a promising and functional food material.

• The Korean Journal of Food And Nutrition
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• v.34 no.2
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• pp.174-180
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• 2021

The purpose of this study was to determine the optimum extraction method suitable for the availability of biological activities in unripe apples known to be rich in functional components. Unripe apples 'Hongro' picked on May 28th, 2019 were extracted by various extraction methods (hot water, ethanol, enzymatic pre-treatment, ultrasonic wave, and subcritical water) and their extracts were investigated yield, effective component contents, and antioxidant activities. Overall, the yields by the extraction solvent were higher in water than in organic solvent(ethanol) because water-soluble compounds were eluted from a polar solvent. Total phenol contents of the ultrasonic wave (ethanol) extracts were significantly higher in 6 times than hot water extract. Contents of flavonoid were highest in the ethanol extract at 29.14 mg QE/g. Contents of tannin and ursolic acid were also significantly higher in the ultrasonic wave (ethanol) extract. The DPPH radical and ABTS radical scavenging activities were the strongest in the ultrasonic wave (ethanol) extract. Correlation between effective components and antioxidant activities was high in the total phenol content with ABTS and the ursolic acid content with DPPH (p<0.01). The above results suggested that ultrasonic wave (ethanol) extract of unripe apples has the potential to act as a functional material.