• 한국식품과학회지
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• 제52권4호
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• pp.377-384
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• 2020

Paprika is a popular vegetable with high visual appeal and desirable flavor, the health benefits of which are increasingly attracting interest. In this study, the physical qualities, antioxidant content, and activities of six mini paprika cultivars were investigated. Both the edible part (flesh) and the by-products were studied. The average total phenolics and total antioxidant activities were higher in the flesh than in the by-products. The total flavonoids of the flesh and the byproducts were 16.41 and 37.80 mg/100 g FW, respectively. "YW glory" and "Raon yellow" flesh had the highest (245.52 mg/100 g FW) and lowest (179.96 mg/100 g FW) total phenolics among the six cultivars, respectively. However, the "RD glory" cultivar showed the highest total phenolic content (232.70 mg/100 g FW) among the by-product samples. The total phenolics in the flesh and by-products were highly correlated to the ABTS radical scavenging activity, with R=0.961 and 0.984, respectively.

• Preventive Nutrition and Food Science
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• 제16권4호
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• pp.370-375
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• 2011

The antioxidative activity and the polyphenolic composition were examined in four different cultivars of apple (Malus domestica), 'Fuji', 'Tsugaru', 'Hongro' and 'Kogetsu', and their parts (peel, core, pulp and juice). The total phenolics, flavonoids and anthocyanins differed among the tested cultivars and parts. Peel parts had the highest total phenolics and anthocyanin content. Contributions of those phenolics to total antioxidative activity were determined using 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging assays, and the linoleic acid oxidation assay. Concentration of phenolics contributes significantly to the total antioxidative activity of apples. Clearly, apple peels, especially from Hongros and Kogetsus, possess high levels of phenolic compounds and antioxidants. Therefore, apple peels may potentially function as a value-added ingredient.

• Mycobiology
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• 제51권6호
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• pp.445-451
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• 2023

Shiitake mushroom (Lentinula edodes) hold high nutritional and medicinal value as they contain an abundance of health-promoting compounds. However, the effect of long-term postharvest storage on the variation in the levels of health-promoting compounds has not been extensively studied. In this study, we investigated the changes in the levels of phenolic compounds, antioxidants, eritadenine, and ergothioneine in shiitake mushrooms stored at three different temperatures (1, 3, and 5 ℃) for 4 weeks. Compared to mushrooms stored at lower temperatures, those stored at 5 ℃ exhibited a higher level of total phenolics in their pileus after 2 weeks of storage; however, storage at 5 ℃ also increased the deterioration of the fruiting body of these mushrooms. In mushrooms stored at all temperatures, the eritadenine content in the pilei tended to increase up to 2 weeks of storage. In contrast, the ergothioneine content in the pileus decreased during storage, with a significantly lower level detected in mushrooms stored at 5 ℃ for 4 weeks. Together, these results suggest that the mechanisms underlying the accumulation of phenolics and eritadenine may be related to mushroom deterioration during storage. Our findings indicate that the levels of health-promoting compounds in shiitake mushrooms are influenced by storage temperature, suggesting the potential to control adjustments of specific bioactive compounds by regulating storage conditions.

• 한국식품영양학회지
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• 제12권4호
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• pp.364-369
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• 1999

The changes of phenolics in Korean apple(Fuji) during maturation were analyzed by HPLC and spec-tropotometry. The phenolics were separated through C18 Sep-Pak cartridge in series. Chlorogenic acid caffeic acid p-coumaric acid ferulic acid and ($\pm$)-catethin were indentified by the direct comparison with authentics on HPLC. The total amounts of phenolics were determined by Folin-Dennis's method. The amounts ranged from 70.19mg% to 97.57mg% of wet basis. The concentration of phenolics in apple decreased during the early stage of development and then remained relatively constant during matu-ration .

• Preventive Nutrition and Food Science
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• 제9권3호
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• pp.199-205
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• 2004

The effect of chitosan on enzymatic activities and on bioactive compounds was characterized during germination at $25^{\circ}C$ for 7 days to search for a method to produce a germinated black rice. The germination rate was reduced by the addition of lactate and chitosan. The rotting rate was greatly decreased by chitosan, suggesting that the addition of chitosan into a germination solution might be an effective method for controlling fungal contamination during the germination of cereals. The addition of 100 and 200 ppm chitosan increased $\alpha$-amylase activity after 7 days by up to 152 % and 197 %, respectively. The activities of $\beta$-amylase and $\beta$-glucosidase were lower with 200 ppm chitosan than in distilled water and 100 ppm lactate. The amount of total soluble phenolics and total flavonoids decreased rapidly for four days and thereafter remained constant until the seventh day. The antioxidant activity of germinated black rice, in terms of hydrogen-donating activity, increased slowly and did not correspond to the changes of total soluble phenolics and total flavonoids. The amount of phytic acid was reduced by the addition of 200 ppm chitosan compared to distilled water, indicating that chitosan could be used as an elicitor for the increase of phytase activity during the germination of black rice.

• 원예과학기술지
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• 제32권1호
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• pp.105-114
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• 2014

본 연구에서는 UV-VIS spectrophotometer를 이용한 total carotenoids, flavonoids, phenolics 함량 데이터와 FT-IR 스펙트럼 데이터를 다변량통계분석법을 통하여 기능성 성분 함량이 높은 아프리칸 얌 고속 선발 시스템을 구축하였다. 62개 아프리칸 얌의 total carotenoids 함량은 $0.01-0.91{\mu}g{\cdot}g^{-1}$ dry wt 나타냈다. Total flavonoids와 phenolics 함량은 $12.9-229.0{\mu}g{\cdot}g^{-1}$ dry wt와 $0.29-5.2mg{\cdot}g^{-1}$ dry wt로 각각 나타났다. 아프리칸 얌은 FT-IR 스펙트럼상의 1700-1500, 1500-1300, $1,100-950cm^{-1}$, 부위에서 중요한 스펙트럼 변화가 나타났다. 이 부위는 각각 amide I과 II을 포함하는 아미노산 및 단백질계열의 화합물, phosphodiester group을 포함한 핵산 및 인지질 그리고 단당류나 복합 다당류를 포함하는 carbohydrates 계열의 화합물들의 질적, 양적 정보를 반영하는 부위이다. PCA 분석과 PLS-DA 분석에서 62개 아프리칸 얌은 유연성이 높은 종으로 3개의 그룹을 형성하였다. 아프리칸 얌의 FT-IR 스펙트럼 데이터와 UV-VIS spectrophotometer을 이용한 total carotenoids, flavonoids, phenolics 함량 데이터 간에 PLS regression 분석하였다. Total carotenoids, flavonoids, phenolics 함량 성분의 실측 값과 예측 값간에 상관계수($R^2$)가 각각 0.83, 0.86, 0.72로 나타났다. 이 결과, 아프리칸 얌으로부터 FT-IR 스펙트럼을 이용한 total carotenoids, flavonoids, phenolics 함량 예측이 가능하였다. 본 연구에서 확립된 대사체 수준에서 아프리칸 얌의 유용 기능성 성분 함량 예측 모델링을 통해 품종, 계통의 신속한 선발 수단으로 활용이 가능할 것으로 예상된다.

• 한국식품과학회지
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• 제53권3호
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• pp.329-333
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• 2021

아임계수 추출 기술을 이용하여 대추 추출물을 얻고 총 페놀 함량, DPPH 라디칼 소거능과 ABTS 라디칼 소거능을 이용하여 추출조건에 따른 페놀 성분 함량 변화 및 산화 방지효과를 확인하였다. 아임계수 추출물은 총 페놀 함량, DPPH 라디칼 소거능, ABTS 라디칼 소거능의 결과 값이 모두 메탄올 및 에탄올을 이용하여 추출한 결과 보다 우수하게 나타났다. 아임계수 추출법은 메탄올 및 에탄올을 이용하여 추출하는 방법 보다 추출 시간도 20분 이내로 짧았고, 유기용매를 사용하지 않고 친환경적으로 추출할 수 있었다. 아임계수 추출물의 총 페놀 함량과 산화방지 효과의 결과는 높은 상관관계를 보였는데, 항산화 효과가 있는 페놀류가 많이 추출될수록 산화방지 효과도 우수하게 나타났다. 본 연구를 통해, 아임계수 추출 방법은 오직 물을 사용하여 유효성분을 추출하는 친환경적이고 안전한 신가공기술이며 잠재성과 우수성을 확인하였다. 아임계수 추출기술은 앞으로도 다양한 유효성분 추출 및 소재 가공으로 식품 산업에 응용하여 사용될 수 있을 것이다.

• 산업식품공학
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• 제15권3호
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• pp.195-202
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• 2011

Physiological characteristics of brown rice and black rice were investigated to provide the fundamental information of physiological property of rice and to show the potential of rice as a functional ingredient. Bioactive compounds were extracted from brown and black rices with aqueous solvents like 80% ethanol. Total phenolics, flavonoids and antioxidative capacity of brown and black rices' extracts were determined. Brown rice showed much higher amount of total phenolics and flavonoid contents as well as antioxidative capacity than those of milled rice indicating that most of bioactive compounds are located in the bran layer. Black rice showed higher total phenolics and flavonoid contents and antioxidative capacity than those of brown rices. The highest antioxidative capacity was obtained from Heugjinju followed by Heugseol, Sinnongheug-chal, Hopum and Samkwang. This result indicated that antioxidative capacity is affected by total phenolics and flavonoid contents. Both brown and black rices contained higher amount of ferulic acid than that of p-coumaric acid.

• 한국작물학회지
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• 제56권4호
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• pp.375-384
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• 2011

The aim of this study was to evaluate 30 phenolic compounds in adzuki bean germplasm. Adzuki 21653 had the highest content of total phenolics compounds ($6597\;{\mu}g\;g^{-1}$) while 104372 had the lowest concentration. The average total phenolic content of Japanese ($2432\;{\mu}g\;g^{-1}$) adzuki beans was higher than that of Korean ($2256\;{\mu}g\;g^{-1}$) adzuki beans. The average total phenolic contents were $2507\;{\mu}g\;g^{-1}$ in small sized adzuki beans from Japan and $2459\;{\mu}g\;g^{-1}$ in those from Korea. In large sized adzuki beans, the average total phenolic contents were $1315\;{\mu}g\;g^{-1}$ in Japanese seeds and $1232\;{\mu}g\;g^{-1}$ in Korean seeds. The average total phenolic contents in medium seeds were $2369\;{\mu}g\;g^{-1}$ in Japanese adzuki beans and $1397\;{\mu}g\;g^{-1}$ in Korean ones. In small seeds, the total phenolic contents of adzuki beans varied from $524\;{\mu}g\;g^{-1}$ to $6597\;{\mu}g\;g^{-1}$ in Japanese ones and from $375\;{\mu}g\;g^{-1}$ to $6569\;{\mu}g\;g^{-1}$ in Korean ones. Japanese and Korean adzuki beans were divided into landraces and wild adzuki beans. In this study, the wild adzuki beans showed higher contents of total phenolics than the native varieties. Specifically, the wild adzuki beans from Korea had the highest concentration of phenolics ($3403\;{\mu}g\;g^{-1}$). All adzuki bean germplasms were measured for their color and were classified into four groups accordingly: A; L < 30, +a, +b; B; L < 30, +a, -b, C; L > 50, +a, +b, D; L > 50, +a, -b. Especially, group B had the highest concentration of total phenolic compounds ($2827\;{\mu}g\;g^{-1}$), whereas group C had the lowest concentration ($1882\;{\mu}g\;g^{-1}$).

• 한국식품과학회지
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• 제52권6호
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• pp.604-609
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• 2020

This study analyzed the antioxidant contents and activities of the pedicel and sepals from 12 colored cherry tomatoes ('Green Joy', 'TY Item', 'Dotori Red TY', 'TY Sispen', 'KT Orange TY', 'White Joy TY', 'Dotori Norang TY', 'Beta Tiny', 'Blacklin', 'KT Red TY', 'KT Norang TY', 'Black Joy 200') for their potential use as bioactive ingredients. 'Green Joy' had a significantly higher content of total flavonoids (92.55±3.20 mg CE/100 g FW), total phenolics (261.94±8.32 mg GAE/100 g FW), and total antioxidant activity than the other varieties. The main polyphenols were rutin, chlorogenic acid, and methyl gallate. For all 12 samples, the total flavonoids content was highly correlated with the total phenolics content and the total antioxidant activities. Non-edible parts of cherry tomato have high potential as functional food materials because they contain similar or more antioxidants and antioxidant properties than the pulp of tomato and cherry tomato or other fruits.