The objective of this study is to evaluate the antioxidant components, elastase inhibition activities, and melanin synthesis rates of Korean traditional Actinidia (Actinidia arguta) fruits and leaves depending on the ethanol extraction concentrations. The total polyphenol content was the highest in the 50% ethanol extract of both fruits and leaves, with values of 634.1 mg GAE/100 g and 3,985.2 mg GAE/100 g, respectively. The total flavonoid content was the highest in the fruit 90% extract and leaf 50% extract at 191.9 mg/100 g and 2655.6 mg/100 g, respectively. The vitamin C content was the highest in the 50% extract of leaves at 2990.3 mg/100 g. Elastase inhibition was the highest at 56.9% in the leaf 50% extract at a concentration of 1,000 μg/mL. Melanin synthesis inhibition showed the highest melanin synthesis inhibitory effect among the extracts, as the leaf 50% extract showed an inhibitory rate of 65% or more. Therefore, the antioxidant components, elastase inhibition activities, and melanin synthesis inhibitory rate were better in leaves than in fruits. The leaf 50% extract was particularly the best among the extracts. Korean traditional Actinidia leaves can be considered as potential sources for new functional materials.

In this study, the dietary fiber content of 33 kinds of agricultural products and seaweeds was compared with that of raw products after heat treatment. To verify the total dietary fiber analysis method, the recovery rate was reviewed by measuring the total dietary fiber content for 4 standard certified substances. As a result, the recovery rate of the analysis value for the true value was 98.8%~103.1%, which was judged to be reliable. The total dietary fiber of vegetables ranged between 0.61~5.36 g/100 g for raw vegetables and 0.55~4.84 g/100 g for heat-treated vegetables. Among the 24 kinds of vegetables used in the analanalysis, the total dietary fiber content of heat-treated Korean radish (3.13 g/100 g) was the highest compared to that of raw radish (0.61 g/100 g). The total dietary fiber of beans was between 13.86~29.69 g/100 g for raw beans and 6.72~18.40 g/100 g for heat-treated beans. In particular, the total dietary fiber content of sword beans was the highest in both raw (29.69 g/100 g) and boiled (18.40 g/100 g) beans. The total dietary fiber content of the three types of seaweed was 1.93~4.85 g/100 g in raw seaweed and 0.99~5.72 g/100 g in heat-treated seaweed.