• 동아시아식생활학회지
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• 제23권3호
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• pp.332-340
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• 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.

• 한국식품영양학회지
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• 제32권6호
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• pp.581-588
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• 2019

In this study, S. glauca (Bunge) Bunge extract was testified total polyphenol contents, electron donating ability on DPPH, and scavenging ability of superoxide anion radical and hydrogen peroxide. Total polyphenol contents of S. glauca (Bunge) Bunge extract were 7,053.30±915.93 ㎍ GAE/mL. In the fractions, fraction by ethanol was the highest content of 10,973.30±1,000.24 ㎍ GAE/mL. Fractions of ethyl acetate and water were 2,386.70±166.53 ㎍ GAE/mL, 2,413.30±41.63 ㎍ GAE/mL respectively. It was shown that total content of polyphenol according to solvent was significant relation at p<0.05. In the experiment of the electron donating ability, 70% ethanol extract and methylene chloride fraction were -246.15±24.17%, -254.01± 16.54% respectively. In case of ethyl acetate fraction, it was the highest electron donating ability to DPPH radical, 39.06±0.34%, and then water fraction of 36.71±5.55%, ethanol fraction of 29.77±2.57%, gradually. Electron donating abilities revealed significant difference (p<0.05) between the solvents. The superoxide radical scavenging ability of standard material was 0.029±0.0011; 70% ethanol extract of 0.022±0.00052, methylene chloride fraction of 0.027±0.00031, ethyl acetate fraction of 0.024±0.0011, ethanol fraction of 0.021±0.00024 and water fraction of 0.024±0.00019. Hydrogen peroxide scavenging ability of 70% ethanol extract was -0.0029±0.00040 and the others were as follow; methylene chloride fraction (-0.0042±0.00058), ethyl acetate fraction (-0.003± 0.0041), ethanol fraction (-0.0029±0.0015) and water fraction (-0.0028±0.00090).

• Preventive Nutrition and Food Science
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• 제21권2호
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• pp.110-116
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• 2016

This study was performed to evaluate and compare the antioxidant substance content and antioxidant activities of white (Superior) and colored (Hongyoung, Jayoung, Jasim, Seohong, and Jaseo) potatoes. The potatoes were extracted with 80% ethanol and were evaluated for the total polyphenol, flavonoid, and anthocyanin contents and for 1,1-diphenyl-2-picrylhydrazyl (DPPH)/2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging activity, reducing power, and ferrous metal ion chelating effect. The total polyphenol, flavonoid, and anthocyanin contents of Hongyoung and Jayoung were higher than white and other colored potatoes. All colored potato extracts, except for Jaseo and Seohong, showed higher ABTS radical scavenging activities than the general white potato extract. Hongyoung and Jayoung had the highest ABTS and DPPH radical scavenging activities. Optical density values for the reducing power of Jayoung and Jaseo at concentration of 2 mg/mL were 0.148 and 0.090, respectively. All colored potato extracts had lower ferrous metal ion chelating effect than the white potato. A significant (P<0.05) positive correlation was observed between total polyphenol content and total flavonoid content (r=0.919), anthocyanin content (r=0.992), and ABTS radical scavenging activity (r=0.897). Based on these results, this research may be useful in developing the Hongyoung and Jayoung cultivars with high antioxidant activities.

• 한국잠사곤충학회지
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• 제53권2호
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• pp.130-134
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• 2015

본 연구에서는 벼메뚜기의 생리활성을 확인하기 위하여 벼메뚜기의 성충을 실험재료로 하여 항산화 활성, 항균활성, 항균 물질의 열 안정성, pH 안정성, total polyphenol 함량 등을 측정하였다. 추출용매에 따른 항균력은 E. coli 균주의 경우 ethanol 혼합용매에서 가장 높은 항균력을 보였다. 항균 활성은 열풍건조 $40^{\circ}C$와 동결건조 조건에서 가장 높았으며 암수에 따른 차이는 없었고 항균 물질은 열과 pH에 안정하였다. 벼메뚜기의 항산화 활성은 50% ethanol 추출물과 70% ethanol 추출물에서 가장 높은 활성이 나타났고 total polyphenol은 12 ~ 17 mg/100 g으로 건조조건이나 성별에 따른 차이는 크지 않음을 확인하였다.

• Journal of Plant Biotechnology
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• 제49권2호
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• pp.150-154
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• 2022

본 연구에서는 율피 추출물 및 분획물의 항산화 활성을 in vitro실험을 통하여 조사하였다. 총 폴리페놀 함량은 율피의 70% 에탄올 추출물에서 39.76 ㎍/mL였고 분획물 중에서는 ethyl acetate 층의 함량이 323.92 ㎍/mL으로 가장 높았다(p < 0.05). 총 플라보노이드 함량 측정 결과 폴리페놀 측정 결과와 유사하게 ethyl acetate 분획물의 함량이 13.12 ㎍/mL으로 가장 높았다(p < 0.05). DPPH 라디칼 소거능 측정 결과 ethyl acetate 분획물의 RC50 값이 2.27 ㎍/mL으로 양성 대조군인 ascorbic acid보다 낮은 RC50 값을 나타내었다(p < 0.05). 모든 결과를 종합해보았을 때, 율피의 70% 에탄올 추출물과 분획물 중 ethyl acetate 분획물의 항산화 활성이 가장 높게 나타났음을 확인하였다. 이에 본 연구의 결과는 율피를 기능성 소재로서 활용하는데 기초 자료로 쓰일 것으로 기대되며, ethyl acetate 분획물에 대한 추가적인 연구가 이루어져야 할 것으로 판단된다.

• Journal of Animal Science and Technology
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• 제60권11호
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• pp.26.1-26.9
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• 2018

Background: This experiment aimed at assessing polyphenol-rich plant biomass to use in complete feed making for the feeding of ruminants. Methods: An in vitro ruminal evaluation of complete blocks (CFB) with (Acacia nilotica, Ziziphus nummularia leaves) and without (Vigna sinensis hay) polyphenol rich plant leaves was conducted by applying Menke's in vitro gas production (IVGP) technique. A total of six substrates, viz. three forages and three CFBs were subjected to in vitro ruminal fermentation in glass syringes to assess gas and methane production, substrate degradability, and rumen fermentation metabolites. Results: Total polyphenol content (g/Kg) was 163 in A. nilotica compared to 52.5 in Z. nummularia with a contrasting difference in tannin fractions, higher hydrolysable tannins (HT) in the former (140.1 vs 2.8) and higher condensed (CT) tannins in the later (28.3 vs 7.9). The potential gas production was lower with a higher lag phase (L) in CT containing Z. nummularia and the component feed block. A. nilotica alone and as a constituent of CFB produced higher total gas but with lower methane while the partitioning factor (PF) was higher in Z. nummularia and its CFB. Substrate digestibility (both DM and OM) was lower (P < 0.001) in Z. nummularia compared to other forages and CFBs. The fermentation metabolites showed a different pattern for forages and their CFBs. The forages showed higher TCA precipitable N and lower acetate: propionate ratio in Z. nummularia while the related trend was found in CFB with V. sinensis. Total volatile fatty acid concentration was higher (P < 0.001) in A. nilotica leaves than V. sinensis hay and Z. nummularia leaves. It has implication on widening the forage resources and providing opportunity to use forage biomass rich in polyphenolic constituents in judicious proportion for reducing methane and enhancing green livestock production. Conclusion: Above all, higher substrate degradability, propionate production, lower methanogenesis in CFB with A. nilotica leaves may be considered useful. Nevertheless, CFB with Z. nummularia also proved its usefulness with higher TCA precipitable N and PF. It has implication on widening the forage resources and providing opportunity to use polyphenol-rich forage biomass for reducing methane and enhancing green livestock production.

• 한국식품영양과학회지
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• 제39권12호
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• pp.1893-1897
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• 2010

큰수리취와 국화수리취 등 국내 자생하는 수리취 2종의 폴리페놀 및 항산화 활성을 분석한 결과, 추출수율은 두 종간 차이가 없었으며, 총 폴리페놀 함량은 큰수리취와 국화수리취 에탄올 추출물이 195.7 및 216.2 mg/g으로 두 종 모두 물 추출물에 비해 더 높은 것으로 분석되었다. 또한, 총 플라보노이드 함량도 에탄올 추출물이 큰수리취와 국화수리취 모두 물 추출물보다 더 높았으며, 총 폴리페놀은 국화수리취 에탄올 추출물에 가장 많이 함유되어 있는 반면 총 플라보노이드 함량은 큰수리취 에탄올 추출물에서 가장 높았다. 수리취의 항산화 활성 실험 결과, DPPH radical 소거활성은 1mg/mL의 농도에서 큰수리취 및 국화수리취 에탄올 추출물이 각각 73.1% 및 73.4%로 대조물질로 사용한 BHT(81.2%)와 유의적인 차이를 보이지 않을 정도로 우수하였으나, ABTS radical 소거활성은 용매별, 종별 추출물 간에 차이가 없었고 SOD 유사활성은 거의 나타나지 않아 실험방법에 따라 항산화 활성의 차이가 크게 나타났다. 식물 추출물의 정확한 항산화 활성 측정을 위해서는 추출물에 따라 측정방법의 선택에 대한 고려가 필요하며 수리취 역시 추출물에 함유되어 있는 페놀성 물질의 특성 및 항산화 기전에 대한 추가적인 연구가 필요할 것으로 판단된다.

• 약학회지
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• 제43권6호
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• pp.709-715
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• 1999

Polyphenol oxidase (PPO) activity in 200×g (cell wall), 4,000×g (plastid), 100,000×g (mitochondrial) and soluble fractions of the perilla leaves was monitored in the upper, middle and lower sections of the plant. In the course of plant growth, PPO activities in plastid and mitochondrial fractions were decreased, while those in cell wall fraction were maintained. During growing process, specific activities and PPO activities of each fraction were decreased, while total phenol content were decreased in middle (middle) and then increased in later stage (lower). Cell wall, plastid, mitochondrial (pellet) and soluble fraction had slightly different pH optima and substrate specificities. Isoenzyme patterns were identical in two bands for PPO activity in different subcellular fractions. Their molecular weights were 37KD and 48KD respectively.

• Current Research on Agriculture and Life Sciences
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• 제33권2호
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• pp.65-68
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• 2015

Hunter's color value "a" in dried-persimmon of table and full ripe fruit was higher than that in unripe fruit. In case of soluble solid content, full ripe fruit was $50^{\circ}Brix$, the highest degree, while unripe fruit was $40^{\circ}Brix$, the lowest degree. PPO activation of unripe fruit was 4.7, which was higher than table-ripe fruit (0.7) and full ripe (1.0). Polyphenol oxidase activation remained even while drying, but there was no difference in PPO activation degree as drying period increased. Total phenol content of unripe fruit was 101.4, which was higher than table-ripe fruit (57.5) and full ripe fruit (67.4). Total phenol content level increased as drying period increased, which was based on fresh weight. Hardness of unripe and table ripe fruit continued to decrease until three weeks during softening. After that, hardness was high and it started drying. However, in full ripe fruit, hardness increased after two weeks and softening was fast during the drying period, and its weight reduction rate was lower than that of unripe and table ripe fruit.

• 한국약용작물학회지
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• 제14권6호
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• pp.322-328
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• 2006

Green tea is of particular source as it has been found to have strong antioxidant activities. The extracts of green tea during the commercial harvest seasons from April, 2003 to August, 2003 were compared. The purpose of this study was to determine the correlation between the polyphenol content of green teas and its antioxidant activities. The con-tent of total polyphenols was analyzed and several antioxidant testings were performed. The levels of total polyphenols were higher in the green teas (e.g. Woojeon, Sejak) harvested during very early spring and lower in the green teas harvested late(eg. Ipha, Yepcha). In particular, the free radical scavenging, the inhibition of LDL oxidation, the cytoprotective effect and the inhibition of DNA damage were correlated with the total polyphenol contents of green tea extracts harvested early spring such as Woojeon, Sejak and Jungjak. The results obtained here show that all extracts of green teas including purified green tea catechin, GTC, have strong antioxidant activities on oxidative stress in vifrθ. The variation in polyphenol content and antioxidant activities among various types of green tea by the harvesting time may provide critical information for investigators and consumers using tea in purposes of nutrition and chemoprevention.