• Korean journal of food and cookery science
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• v.32 no.4
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• pp.466-475
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• 2016

Purpose: This study investigated the quality characteristics and antioxidant effects of Yakju added with rose, camellia, or cockscomb flower during fermentation. Methods: The quality characteristics and antioxidant effects were estimated including pH, amino acidity, total acid, ethanol content, color value, sensory test, electric donating ability, nitrite-scavenging ability, and ferrous ion chelating effect. Results: The pH values of Yakjus added with rose, camellia, or cockscomb flower were decreased after 2 days of fermentation and then increased after 4 days of fermentation, with final pH ranging from 4.15 to 4.27. Total acid content and amino acidity were increased during fermentation. The ethanol content in Yakjus fermented with rose, camellia, or cockscomb flower was rapidly increased after 2 days of fermentation, reaching the maximum content of 19.1% after 8 days of fermentation. In color evaluation, the L values of Yakjus added with rose, camellia, or cockscomb flower did not changes during fermentation, whereas values of a and b were increased. Total phenolic compound contents in Yakjus added with rose, camellia, or cockscomb flower were 0.67, 0.59, and 0.52 mg/mL, respectively. Total flavonoid contents in Yakjus added with rose, camellia, or cockscomb flower were 0.20, 0.09, and 0.26 mg/mL, respectively. In sensory test, the overall acceptability of Yakjus added with cockscomb flower was higher than that of Yakju added with rose or camellia flower. However, the difference was not statistically significant (p<0.05). Electron donating ability and nitrite-scavenging abilities were the highest in Yakjus added with rose flower, whereas ferrous ion chelating effect was the highest in Yakjus added with cockscomb flower. Conclusion: These results indicated that Yakjus added with rose, camellia, or cockscomb flower might have valuable functional properties due to their antioxidant effects.

• Journal of Mushroom
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• v.14 no.4
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• pp.215-219
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• 2016

The total polyphenol and physiological activities of Pleurotus ostreatus 30% fermented ethanol using different drying methods and extraction periods were investigated. Based on the observed polyphenol content and physiological activity, freeze-drying showed better results than hot air-drying method for P. ostreatus extracted with 30% fermented ethanol for more than 15 days. The total phenolic compound content of 'Gosol' following thefreeze-drying method for 15 days showed the highest value of $0.49{\pm}0.02mg/mL$. Freeze-drying with extraction for 30 days for ASI 2344 showed the highest antioxidant activity based on the DPPH radical scavenging rate of $35.50{\pm}3.29%$. Freeze-drying 'Gosol' for 30 days resulted inthe highest anti-inflammatory and nitrite scavenging activity of $48.40{\pm}3.38%$. Our results showed that P. ostreatus is a functional food.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.3
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• pp.397-403
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• 2014

This study was conducted to investigate extract, total phenolic compounds, total flavonoid compounds, free radical scavenging activities (DPPH assay, ABTS assay), and reducing power (Oyaizu's assay, FRAP assay) of soybean sprout according to cooking process (non-blanched, blanched, seasoned). This research was carried out in order to demonstrate the superiority of Korean traditional cooking methods 'Namul'. Soybean sprout sample extracts were prepared using 80% ethanol extraction. Extract yield of non-blanched soybean sprout was 1.42% while that of blanched soybean sprout was 0.65%. On the other hand, the yield of seasoned soybean sprout was 6.50%. Total contents of phenolic compound and total flavonoid seasoned soybean sprout were $79.52{\pm}1.41$ mg GAE/100 g FW (fresh weight) and $6.21{\pm}0.16$ mg CE/100 g FW, respectively. Seasoned soybean sprout extracts showed higher contents compared to non-blanched and blanched sprout extracts. Total antioxidant activities were in the order of seasoned soybean sprout > non-blanched soybean sprout > blanched soybean sprout. The overall results of this study demonstrate that cooked soybean sprout by seasoning would be the most efficient way to ingest antioxidant compounds.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.793-799
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• 2012

This study was conducted to examine the antioxidative effect and nitrite scavenging ability of extract from Acanthopanax cortex shoot. The total phenolic compound and flavonoids contents of extract from Acanthopanax corex shoot were $116.33{\pm}6.09mg\;GAE/g$ and $65.07{\pm}4.10mg\;RE/g$, respectively. Antioxidative activities were measured by various in vitro models such as DPPH radical scavenging activity, FRAP, reducing power, ABTS radical scavenging activity, ORAC assay. This results showed that the extract of Acanthopanax cortex shoot was effective in scavenging radicals and protecting oxidation when assessed various in vitro systems. Similarly, the nitrite scavenging ability of extract was increased in a dose-dependent manner. Moreover, ORAC value at a concentration of $0.1mg/m{\ell}$ was $103.4{\pm}5.6{\mu}M\;TE/g$. Considering high consumer demand beneficial health effects, Acanthopanax cortex shoot can be utilized to develop functional food health-promoting and natural antioxidant agents.

• The Korea Journal of Herbology
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• v.29 no.6
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• pp.63-71
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• 2014

Objectives : Lonicerae japonicae Flos(LJF) has been reported to exhibit anti-oxidant, anti-inflammatory, anti-viral, anti-rheumatoid properties. However, it is still largely unknown whether LJF inhibits the ultraviolet(UV)B-induced oxidative damage in human HaCaT keratinocytes. Therefore in this paper, we investigated the anti-oxidative capacity and protective effect of LJF against UVB-induced oxidative demage in human HaCaT keratinocytes. Methods : To evaluate the anti-oxidative activity of LJF extracts, we measured total phenolic contents, total flavonoid contents, antioxidant capacity, and superoxide scavenging activity. To give an oxidative stress to HaCaT cells, UVB was irradiated with $200mJ/cm^2$ to HaCaT cells. To detect the protective effect of LJF against UVB, we measured cell viability, DNA fragmentation and reactive oxygen species (ROS) production. In addition, we performed high-performance liquid chromatography (HPLC) analysis to find a major component of LJF. Results : LJF contained phenolic and flavonoid contents, and showed the anti-oxidant and superoxide scavenging activity. The UVB-induced oxidative conditions led to the cell death, DNA fragmentation and reactive oxygen species (ROS) production. However, pretreatment with LJF reduced oxidative conditions, including inhibition of cell death, DNA fragmentation and ROS production. In addition, we found out chlorogenic acid as major component of LJF. Conclusions : These results could suggest that LJF contained anti-oxidative contents and exhibited protective effects against UVB on human HaCaT keratinocytes. And the effective compound of LJF which could show protective activities against UVB is chlorogenic acid. Thus, LJF and chlorogenic acid would be useful for the development of drug or cosmetics treating skin troubles.

• Journal of Bio-Environment Control
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• v.31 no.4
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• pp.393-400
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• 2022

Postharvest quality of sweet pepper fruits was mainly defined as external appearance, i.e., shape, fruit weight and surface color. These quality traits tend to involve esthetic appeal, it disregards gustatory properties and nutritional value. However, comparative studies according to the marketability of sweet pepper fruits are insufficient. This study was carried out to compare the physicochemical components, antioxidant activity and carotenoid contents of marketable and unmarketable sweet pepper fruits (Capsicum annuum L.). Physicochemical components (proximate composition, minerals and total phenolic contents) and antioxidant activities using various methods were investigated. The proximate composition values (%) of marketable and unmarketable fruits were: moisture (90.28 and 90.29), ash (0.74 and 0.26), crude protein (0.67 and 0.72), crude lipid (0.38 and 0.32). There were no significant differences in antioxidant activity, while total phenolic content was higher in marketable fruit. Carotenoids contents were 29.3 ± 2.6 and 31.9 ± 2.9 ㎍·g^-1 in marketable and unmarketable fruits respectively, and identified β-carotene, violaxanthin, neoxanthin, and zeaxanthin. Lutein and capsaicin were not detected. In this study, potential value of unmarketable sweet pepper fruit could be identified to be applied as a food ingredient and functional food material.

• Journal of Bio-Environment Control
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• v.24 no.1
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• pp.21-26
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• 2015

This study was conducted to compare the aromatic compounds and the internal quality such as total phenolic contents, DPPH activity, and vitamin C contents in two new forma (red type and dalgom) and gom-chwi (Ligularia fischeri). Total phenolic contents were indicated 137.29mg/100g fresh wt. in gom-chwi, 158.40mg/100g fresh wt. in red type, and 180.82mg/100g fresh wt. in dalgom, red type and dalgom had higher contents than gom-chwi. DPPH activities were appeared similar result in gom-chwi (74.45%) and red type (75.59%), and dalgom (86.26%) had better than others. In vitamin C contents, gom-chwi and red variety had shown very closed results but dalgom had best result (1.81mg/100g fresh wt.). Essential oil contents of red type (0.164% of fresh wt.) and dalgom (0.290% of fresh wt.) had higher contents than gom-chwi (0.060%). Analysis of major components of essential oil by GC/MSD, identified 43 compounds in gom-chwi, 44 compounds in red type, and 31 compounds in dalgom. N-containing compound only detected in dalgom. Comparison of six aromatic compounds for fragrance (a-pinene, ${\beta}$-pinene, ${\beta}$-phellandrene, a-phellandrene, 3-carene, and limonene) was indicated red type had higher contents and dalgom had lower contents than gom-chwi. Dalgom had higher contents of total phenolic, DPPH activity, vitamin C, and essential oil than red type and gom-chwi. This result had shown the dalgom had better characters for new cultivar.

• The Korean Journal of Food And Nutrition
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• v.31 no.4
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• pp.485-494
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• 2018

This study was designed to evaluate the quality characteristics and antioxidant properties of Longanae Arillus powder (added in the ratios of 0%, 25%, 50%, 75%, and 100%), which is traditionally used to render the product more suited to the modern consumer's taste for the compound Longanae Arillus Dasiks. As the consumer consumption of the proportions of Longanae Arillus increases, the moisture content and pH of the Dasik supplemented with Longanae Arillus decrease, while at the same time, a soluble solid content increases (p<0.001). The color value showed the decrease in L and b values with the increase in Longanae Arillus content, and the increase in the value of the compound with the addition of Longanae Arillus (p<0.001) can be noted. The mechanical texture of Dasik was increased by the addition of Longanae Arillus considering its hardness, adhesiveness, cohesiveness, springiness, and chewiness (p<0.001). In the sensory evaluation of the Longanae Arillus Dasik showed that people expressed an overall preference at the addition of Longanae Arillus, such as noted as being preferred with 50% in color, flavor, taste, texture, and overall acceptance of the compound (p<0.001). Regarding the antioxidant activity of Longanae Arillus Dasik, the total phenolic, flavonoid contents, DPPH radical scavenging activity, reducing power, and superoxide anion levels were found to increase with the addition of Longanae Arillus (p<0.001) with its consumer use. It is believed that Longanae Arillus Dasik, is most preferred to be added at the concentration of 50% during the Dasik preparation.

• Food Science and Preservation
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• v.31 no.2
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• pp.287-297
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• 2024

It was confirmed that complex fermentation (CF) was more efficient than single-strain fermentations in inducing changes in the contents of phenolic compounds of Maclura tricuspidate and Pyrus Montana Nakai. A mixture of Maclura tricuspidata, Pyrus montana Nakai, Platycodon grandiflorum and Codonopsis lanceolata were fermented in CF using Aspergillus shirousamii (koji), yeast, and lactic acid bacteria (LAB) for 24 days, and the pH, °Brix, total acidity, anti-oxidant activity, polyphenol content, nitric oxide (NO), and Western blotting of inducible nitric oxide synthase (iNOS), cyclo-oxygenase-2 (COX-2), and tumor necrosis factor-𝛼 (TNF-𝛼) of the sample were determined. There was no significant change in pH and total acidity. °Brix significantly decreased from day 6 onwards. HPLC confirmed that the concentrations of chlorogenic acid, 4-hydrobenzoic acid, vanillic acid, and caffeic acid significantly increased from day 18 during the fermentation. Additionally, DPPH, ABTS radical scavenging activity, total phenol, and total flavonoid were confirmed to be increased until 18 days. NO was significantly inhibited from day 6, along with significant inhibition of iNOS, COX-2, and TNF-a. In conclusion, this study confirmed that CF of low-use (or underutilized) wild vegetables enhances phenolic compounds. It effectively suppresses NO, iNOS, COX-2, and TNF-𝛼, markers of inflammation-related pathogenesis. Altogether, our results suggest that CF of the above plants has a potential anti-inflammatory effect.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.9
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• pp.1295-1303
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• 2015

Berry fruits are rich in phytochemicals, including polyphenols, anthocyanins, phenolic acids, and organic acids, which are known to have beneficial effects on health. The aim of this study was to investigate chemical composition, functional constituents, and antioxidant activities of mulberry, black raspberry, raspberry, and blueberry cultivated in Korea. Acidity of the four berries ranged from 0.26% to 1.10%, and pH ranged from 3.3 to 5.2. Total mineral contents of the four berries ranged from 92.9 to 256.0 mg/100 g. Among the berries, mulberry contained the most abundant total free sugars, and glucose and fructose were the major sugars in the berries. Mulberry contained more than three times as much ${\gamma}-aminobutyric$ acid as the content of the other berries. Blueberry contained more free phenolic acid than the other berries. Especially, chlorogenic acids were the major free phenolic acids in blueberry. Black raspberry had the highest amount of polyphenols, anthocyanins, and flavonoids among the berries and showed the highest antioxidant activity.