• Journal of Bio-Environment Control
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• v.22 no.1
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• pp.61-64
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• 2013

This study was conducted to investigate the general characteristics of raw okra seeds and the functional components of roasted okra seeds. The number of okra seed per pod was 78 in 'Greensod' and 88 in 'Beny'. The weight of okra seed per pod of 'Greensod' and 'Beny' were 4.4 g and 6.3 g, respectively. Free amino acid contents of the stir-fry and fresh okra seeds were measured as $2.69mg{\cdot}g^{-1}$ and $0.31mg{\cdot}g^{-1}$. Total polyphenolic compound content of the stirfry okra seeds was estimated as $12.61mg\;CGA{\cdot}g^{-1}$, compared to $2.54mg\;CGA{\cdot}g^{-1}$ fresh okra seeds, Thus, free amino acid and total polyphenolic compound contents in the stir-fry okra seeds were higher than fresh one, Antioxidant activities, such as DPPH and ABTS radical scavenging in the stir-fry okra seeds was the higher than fresh okra seeds.

• Korean Journal of Medicinal Crop Science
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• v.19 no.5
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• pp.313-318
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• 2011

This study was carried out to utilize the byproducts (flower, immature and mature berry, leaf and stem) of ginseng. Yield of byproducts were $32.7{\pm}9.8g$ in flower, $68.2{\pm}2.2g$ in immature berry, $48.5{\pm}4.3g$ in mature berry, $316.2{\pm}20.5g$ in leaf, and $296.6{\pm}15.4g$ in stem per $3.3m^2$ ($180{\times}90cm$, ginseng root $675.5{\pm}35.7g$/drybasis. The total saponin contents of ginseng byproducts and root are $52.36{\pm}1.24$, $68.71{\pm}1.98$, $168.89{\pm}0.57$, $68.26{\pm}1.32$, $7.85{\pm}0.61$ and $35.08{\pm}0.96$ mg/g, respectively. The main ginsenoside of all byproducts was Re and the highest content was $132.23{\pm}1.56$ mg/g in mature berry. But flower and berry was not detected Rf and Rh1, respectively. Total polyphenolic compound content on mature berry was the highest, $2.242{\pm}0.140%$, after, immature berry > leaf > flower > root > stem order. The DPPH radical scavenging activity on mature berry was the highest, $0.115{\pm}0.004$ mg/mL($IC_{50}$), and the others were the same order of polyphenolic compound and ginsenoside content on byproducts.

• Food Science and Preservation
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• v.8 no.2
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• pp.231-238
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• 2001

The concentrations of total polyohenolic compound from extract of Paulownia tomentosa Stued. were water-soluble extract 7.98%, methanol extract 12.30% and ethanol extract 11.63%. The free radical scavenger activities of three extracts at the levels of 0.5% were higher than that of BHT(butylated hydroxytoluene). In antioxidative activities measured the concentrations of TBARS(thiobabituric acid reactive substances) in tissues microsome induced with Fe$\^$++/ascorbate, the water-soluble extract was errdctively suppressed in liver and spleen. In antioxidative activities determined by thiocyanate method against lipid peroxidation using linoleic acid, the methanol extract showed the higher compared with other extracts, but BHT showed the highest antioxidative activity. These results suggest that fruit extracts of Paulownia tomentosa Stued. showed to have relatively high concentrations of polyphenolic compounds and antioxidative activities.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.2
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• pp.274-279
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• 2000

Effect of potato polyphenolic compound on the concentrations of serum and liver lipids, serum glucose, and urine protein was investigated in Sprague Dawley rats by feeding a diet containing 0.5% of cholesterol for 2 weeks. Polyphenolic compound extracted from potato (Solanum tuberosum variety Dejima) was supplemented at a 0.5% level in the basal diet or the cholesterol diet. The supplementation of potato polyphenolic compounds decreased slightly the concentrations of total cholesterol and VLDL+LDL-cholesterol in serum, and atherosclerotic index in rats fed the cholesterol diet, while those measurements were not altered by the supplementation of potato polyphenolic compounds in rats fed the basal diet. In the rats fed the basal diet or the cholesterol diet containing potato polyphenolic compounds, urine protein increased by 12% and 27% at 1st week, respectively, but this change was not seen at 2nd week. The concentration of serum glucose, however, was not significantly different in the dietary groups.

• Journal of Digital Convergence
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• v.13 no.9
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• pp.531-540
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• 2015

Traditionally we consider the food and the medicine have common roots, that is, energies from them share the same source, and it brought us an unique food culture of our own, and nurtured an unique academic area of oriental medicated dietary therapy. Thus we devise chocolate based on oriental theory and western food and convergence prevention nutritional approach. The study analyzed and examined the nutritional composition, physical properties and analysis DPPH radical scvenging, total polyphenolic compound contents, total flavonoids contents of chocolate added with 5% tangerine peel powder(TPC). Total polyphenolic compound content of TPC was 394.1 mg GAE/100g and DPPH radical scvenging activity was 68.66% and total flavonoid content was 148.88 mg QE/100g. Antioxidative activity of TPC was significantly higher than that of come into the market milk chocolate(p<0.05). In sensory evaluation, significantly difference(p<0.05)of TPC were surface color, flavor, overall acceptance.

• Journal of Life Science
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• v.18 no.7
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• pp.992-998
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• 2008

We evaluated proanthocyanidin contents out of total polyphenolic compounds in two pine needle extracts prepared by combined extraction methods and compared their antioxidative activities. Amounts of total polyphenolic compounds of sub-supercritical hotwater precipitate (SSHP) and sub-supercritical hotwater supermatant (SSHS) were 225.4 and 116.6 mg/g, respectively. Amounts of proanthocyanidin of SSHP and SSHS were 9.9 and 3.6 mg/g, respectively. Thus, the ratio of proanthocyanidin contents over total polyphenolic compounds of SSHP and SSHS were 4.3 and 3.9%, respectively. Antioxidative activities ($IC_{50}$) of SSHP and SSHS measured by DPPH radical scavenging were 41.5 and $50.7\;{\mu}g/ml$, respectively. These results indicates that two combined extracts, SSHP and SSHS showed higher antioxidative activities than extract prepared by hot water or sub-supercritical. In conclusion, extraction procedures for SSHP and SSHS could be useful methods for preparing the effective components of functional food products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.5
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• pp.723-727
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• 2003

The antioxidant activities and their antioxidant compounds of a group of teas obtained in local markets were investigated. A total of 18 teas were tested for their antioxidant activities based on their ability to scavenge ABTS (2,2'-Azino-bis-3-ethylbenzothiazoline-6-sulfonic acid) cation radical and DPPH (1,1-diphenyl-2-picrylhydrazyl) free radical. The former was expressed as mg of ascorbic acid equivalents per 1 tea bag (L-ascorbic acid equivalent antioxidant capacity, AEAC) and the latter was expressed as percentage of electron donating activity (EDA%). A good correlation of AEAC and EDA was observed between the two methods. The concentrations of total polyphenolics and flavonoids in tea extracts were measured by spectrophotometric methods. Total ascorbic acid was determined via the 2,6-dicholoroindophenol titrimetric method. According to the AEAC value and EDA, black tea, brown rice green tea, green tea, herb tea and malva tea showed relatively high antioxidant activities. Polyphenolic compounds were the major naturally occurring antioxidant compounds found in teas and the high concentrations of polyphenolic compounds were observed in black tea, green tea and herb tea. Overall, six teas out of 18 teas tested in the study showed better antioxidant activities and higher amounts of total polyphenolic compounds.

• Journal of the Korea Organic Resources Recycling Association
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• v.24 no.4
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• pp.85-94
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• 2016

The purpose of this study was to characterize the coffee ground and its possibility to develop the antifungal activity. pH, EC, and Zn contents of the coffee ground from coffee shops were higher than those of commercial coffee ground, but there was no significant difference in $K_2O$, CaO, MgO, $Na_2O$, Mn contents. The antimicrobial activity of the water soluble extracts from the coffee shop and the commercial coffee ground were tested for six major plant pathogens, Rhizoctonia solani, Sclerotinia sclerotiorum, Fusarium oxysporum, Phytophthora capsici, Alternaria alternata, and Botrytis cinerea. The result showed that there was reliable antifungal activity against all of tested plant pathogenic fungi. The inhibition effects of coffee ground compost extract on the spore germination and zoospore formation were investigated. Water soluble extracts of the coffee ground compost mixture added with 10% sesame oil cake were significantly inhibited the growth of conidia germination of A. altanata and zoospore formation of P. capsici in vitro. For investigating the functional materials of coffee ground compost, it was measured the total polyphenolic compounds contents with 30 days interval during decomposing coffee ground for 90 days. The total polyphenolic content increased with decomposing periods, and it observed that the highest total polyphenolic content was $0.35{\pm}0.03mg\;GAE/g$ on the 90th day in the coffee ground compost added with 10% sesame oil cake.

• Journal of Life Science
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• v.14 no.5
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• pp.863-867
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• 2004

Antioxidative activities of pine (Pinus denstifora) needle extracts were tested in vitro experimental models. The concentration of total polyphenolic compound of water extracts from pine needle was 1.61 %. In DPPH ($\alpha$, $\alpha'$-diphenyl-$\beta$-picrylhydrazyl) method, the electron donating activity of 0.1 % water extracts from pine needle was as high as BHT (0.05%, w/v). The antioxidative activity was measured by inhibition against lipid peroxidation of rat liver microsome, and this activity was shown in the following: 67.7% at 0.1% concentration >63.1% at 0.05% concentration > 28.2% at 0.01% concentration. In antioxidative activity determined by thiocyanate method against lipid peroxidation using linoleic acid, the antioxidative activities at all concentration of 0.01 %, 0.05% and 0.1 % were much higher than control during 7 days. In TBA method, the antioxidative activity was increased with increasing concentration until 6 days. These results support that water extracts from pine needle contain antioxidative compounds.

• Textile Coloration and Finishing
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• v.26 no.1
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• pp.45-52
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• 2014

Red pine (Pinus densiflora) is widely used traditional medicine, pharmacological and nutritional values from which the phytochemical compounds are derived. The present study was aimed to examine the antibacterial effects in the absence and presence of a immature red pine cone extract against 13 microorganisms. The components in the aqueous extract from immature red pine cone were identified by GC-MS. About 1.4% of total polyphenolic compound was measured in aqueous extract collected from immature red pine cone. Also, the high concentration of ${\beta}$-phellenandrene, ${\alpha}$-pinene, limonene, bornyl acetate and aldehyde was detected in total ion chromatograms. Of total 13 microorganisms, 4 microorganisms including Pseudomonas aeruginosa, Vibrio cholera, Listeria monocytogenes, Klebsiella pneumonia were effectively killed by aqueous extract of immature red pine cone. The highest anti-bacterial effect was detected in P. aeruginosa, followed by V. cholera, L. monocytogenes and K. pneumonia. In case of P. aeruginosa, the largest diameter of inhibition zone was maintained to 1/2 solution treated cells and slightly decreased at 1/4 and 1/8 solution treated cells. Also, in test used V. cholera and L. monocytogenes, the inhibition zone was strongly formed in only 1 and 1/2 solution treated cells, while K. pneumonia showed the very small diameter of inhibition zone in all concentrations. Therefore, these results suggested that the aqueous extracts of immature red pine cone should be considered as a new and potentially important anti-bacterial substrate to effectively prevent the microbial infection and penetration.