In this study, kombucha was prepared by adding 0%, 25%, 50%, 75%, and 100% of Orostachys japonicus as a natural functional source to broaden its usage and obtain valuable data for fermented beverage research. The kombucha’s pH and sugar content decreased during the fermentation period, but its acidity level increased during the same period. Additionally, its L value increased after decreasing, its a value decreased after increasing, its b value continued to increase, and its sugar reduction increased and then decreased. In the sensory characteristic strength evaluation, its color, fermented odor, and sour taste became stronger, but its sweetness became less. As a result of preference evaluation, fragrance and swallowing capability stood the highest in the 25% addition group, color and taste were the highest in the 50% addition group, and overall preference was highest in the 50% addition group. Total flavonoids, total polyphenols, DPPH, ABTS radical scavenging ability, and reducing power increased until the third day of the experiment and decreased afterward. Therefore, the study determined that fermenting kombucha with 50% Orostachys japonicus extract for 9 days would increase its quality characteristics and provide the most palatability.

The purpose of this study was to confirm the possibility of using Korean purple yam (Dioscorea alata) as proximate composition, material, and antioxidant activity. In the proximate composition of the freeze-dried purple yam powder, the carbohydrate content was the highest at 86.67%, and in minerals, potassium showed the highest content at 1,765.69 mg/100 g. To study the antioxidant activity of purple yam, distilled water and 70% ethanol were used as extraction solvents. The total polyphenol, total flavonoid, and total anthocyanin contents were 1.3~1.6 times higher in 70% ethanol extract, than in the distilled water extract. As a result of ORAC, DPPH and ABTS radical scavenging activity, SOD activity, and reducing power, the 70% ethanol extract showed higher antioxidant activity than the distilled water extract in all results. As a result of freeze-drying purple yam and measuring antioxidant activity by extraction solvents, it is concluded that purple yam can contribute to the food industry as a natural antioxidant and health functional material.

This study examined the antioxidant activity and quality of Jeung-pyun prepared with different concentrations of hardy kiwi powder at 0%, 2.5%, 5%, 7.5%, and 10%. When the moisture content of Jeung-pyun was between 49.94-53.33%, the pH measurement showed a significant decrease with the increase of the hardy kiwi powder from 3.95 to 4.82. The L (lightness) values and the (redness) values decreased, whereas the b (yellowness) values increased with increasing amounts of hardy kiwi powder. The study showed a significant decrease in hardness, chewiness, and gumminess as the proportion of hardy kiwi powder in the Jeung-pyun increased. The total polyphenol content and DPPH radical scavenging activity increased noticeably as more hardy kiwi powder was added to the Jeung-pyun. As a result, the study groups with added hardy kiwi powder showed higher antioxidant activity than the control groups. Based on the results, this study recommends hardy kiwi as a good ingredient for enhancing the functionality of Jeung-pyun.

The study investigated the chemical components, antioxidant activities, and glucose-regulating enzyme activities of red chicory (Cichorium intybus L.). On a dry weight the contents of moisture, crude protein, crude fat, crude ash, crude fiber, and carbohydrate were 7.36, 28.0, 4.33, 19.63, 10.84 and 40.52%. The contents of mineral were Na (772.39 mg/100 g), K (5,686.03 mg/100 g), Mg (307.48 mg/100 g), Ca (804.94 mg/100 g), Fe (8.61 mg/100 g), and P (1,145.24 mg/100 g). Chlorophyll a, Chlorophyll b, total chlorophyll (793.80, 363.06, 1,156.86 mg/100 g,), total carotenoid (171.82 mg/100 g), and anthocyanin (79.49 mg/100 g) contents were measured. Antioxidant activities were analyzed for water and 70% ethanol extract. The polyphenol contents 23.67, 32.58 GAE mg/g, and flavonoid contents were 18.15, 28.76 RE mg/g, respectively. The DPPH scavenging activity IC50 was 694.48, 76.12, μg/mL, and the ABTS scavenging activity IC50 1,154.90, 566.00 μg/mL, respectively. In reducing power, the 70% ethanol extract showed a higher reducing power. In α-glucosidase and α-amylase inhibition activity IC50, the 70% ethanol extract (5.87, 17.91 mg/mL, respectively) showed a higher than water extract (8.87, 100 < mg/mL, respectively). This study is expected to provide basic data for developing functional food ingredients for red chicory.

This study evaluate the antioxidant activity and quality characteristics of muffins prepared with the addition of Cirsium nipponicum powder in the ratio of 0, 2, 4, 6, and 8% and confirm the possibility of using Cirsium nipponicum as a functional food. As the proportion of Cirsium nipponicum powder increased, the specific gravity of the muffins increased while their height, specific volume, moisture content and pH decreased. The baking loss rate of the samples prepared with the addition of Cirsium nipponicum powder was higher than in the control group. The ‘L’ and ‘b’ values decreased with the increase in the Cirsium nipponicum powder content, while the ‘a’ value increased. The evaluation of texture showed that hardness, chewiness, and gumminess increased with an increase in the Cirsium nipponicum powder content. As per the results of the consumer acceptability test, the 4-6% Cirsium nipponicum powder group showed higher scores than the other groups in the characteristics of color, flavor, taste, and texture, and the 4% group secured the highest score for overall acceptance. Also, with the increasing addition of Cirsium nipponicum powder, the antioxidant activity levels increased, as indicated by the total phenolic content, DPPH, and ABTS radical scavenging activities and reducing power. Based on these study results, muffins prepared with the addition of 4% of Cirsium nipponicum powder showed the best functional and sensory qualities.

This study evaluated the quality and antioxidant activities of pork patties after adding Cirsium nipponicum powder in a ratio of 0%, 1%, 2%, 3%, and 4%, and the potential of Cirsium nipponicum as a functional food. The moisture content increased with an increase in the Cirsium nipponicum powder content while the pH, cooking loss rate, diameter loss rate decreased. The L and b values decreased with increase in the Cirsium nipponicum powder content while the a value increased; this trend was observed before and after heating the patties. The hardness, chewiness, and gumminess increased with increase in the Cirsium nipponicum powder content. Consumer acceptability test revealed that the 2% Cirsium nipponicum powder group had a higher score than the other groups in respect to color, flavor, taste, texture, and overall acceptance. Notably, as the Cirsium nipponicum powder content increased, there was an increase in the antioxidant activities; increased total pheonlic, flavonoid, DPPH radical scavenging activity and ABTS radical scavenging activity. Based on the present study results, adding 2% of Cirsium nipponicum powder into pork patties achieved the best functionality and sensory qualities.

The purpose of this study was to evaluate of black carrot on the antioxidant activity and quality characteristics of Sulgidduk. Sulgidduk was prepared with different amounts (0, 1, 2, 3, 4%) of black carrot. As the amount of added black carrot increased, the moisture content (p<0.05) and pH were decreased (p<0.001). Sugar content results showed the increase with the addition of black carrot (p<0.01). L (lightness) values and b (yellowness) values decreased whereas a (redness) values increased with an increased concentration of black carrot powder (p<0.001). The mechanical texture of Sulgidduk was decreased by the addition of black carrot considering hardness, chewiness and gumminess (p<0.001) while those of springiness, cohesiveness increased. Consumer acceptability test revealed that the 2% black carrot groups had a higher score than the other groups in respect to color, flavor, taste, texture, overall palatability. To examine antioxidant activities of Sulgidduk, total phenolic, DPPH radical scavenging activity, and total anthocyanin were tested. Total phenolic, DPPH radical scavenging activity, and total anthocyanin showed good vitality as amounts of black carrot powder increased (p<0.001). Based on the various aspects of results, 2% of black carrot added into Sulgidduk showed the best functionality and sensory qualities.

The occurrence of exotic weeds and their influx into farmlands due to climate change poses many problems. Therefore, it is necessary to generate a prediction model for the occurrence pattern of these exotic weeds based on scientific evidence and devise prevention measures. The photosynthetic apparatus is known as the most temperaturesensitive component of a plant cell and its initial response to temperature stress is to inhibit the activation of photosystem II. This study investigated the potential of OJIP transients in assessing temperature stress in exotic weeds. The four exotic weeds currently flowing into Korean farmlands include Amaranthus spinosus, Conyza bonariensis, Crassocephalum crepidioides, and Amaranthus viridis. These weeds were treated at 5°C, 10°C, 15°C, 20°C, 25°C, 30°C, 35°C, and 40°C and the OJIP curves and JIP parameters were measured and analyzed. The results showed that heat and chilling stress affected the photosystem II (PSII) electron transport of A. spinosus, whereas C. crepidioides and A. viridis were more affected by high-temperature stress than by low-temperature stress. Lastly, C. bonariensis showed resistance to both high and low-temperature stress. The results of this study suggest that OJIP transients and JIP parameters can be used to analyze damage to the photosynthetic apparatus by temperature stress and that they can serve as sensitive indicators for the occurrence pattern of exotic weeds.

This study was conducted to predict the changes of potential distribution for invasive alien plant, Amaranthus viridis in Korea. The habitats of A. viridis were roadside, bare ground, farm area, and pasture, where the interference by human was severe. We used maximum entropy modeling (MaxEnt) for analyzing the environmental influences on A. viridis distribution and projecting on two different representative concentration pathways (RCP) scenarios, RCP 4.5 and RCP 8.5. The results of our study indicated annual mean temperature, elevation and precipitation of coldest month had higher contribution for A. viridis potential distribution. Projected potential distribution of A. viridis will be increased by 110% on RCP 4.5, 470% on RCP 8.5.

Background: Sanguisorba officinalis has been used in traditional Asian medicine owing to its beneficial effects on various diseases. The purpose of this study was to evaluate the effect of S. officinalis on the antioxidant system of Streptozotocin (STZ) and Alloxan (ALL) induced diabetic rats. Methods and Results: Triglyceride and Low-Density Lipoprotein (LDL)-cholesterol levels decreased in the STZ-induced diabetic groups treated with S. officinalis extract (SOE) compared to the corresponding levels in the control groups. Moreover, in the ALLinduced diabetic groups, SOE reduced triglyceride, LDL-cholesterol, and High-Density Lipoprotein (HDL)-cholesterol levels. Malondialdehyde (MDA) levels decreased significantly in the STZ and ALL-induced groups treated with SOE compared to the corresponding levels in the control group. Further, Glutathione (GSH) levels increased but did not reach statistical significance. The levels of Superoxide Dismutase (SOD) and Glutathione-S-Transferase (GST) showed a tendency to recover with SOE treatment in the STZ and ALL-induced diabetic groups. In addition, Catalase (CAT) levels in the SOE treatment group decreased significantly compared to those in the control group. Conclusions: These results suggest that SOE might be an effective agent in attenuating oxidative stress in diabetic patients by improving blood lipid profiles and inducing the anti-oxidative enzyme systems.