The antioxidant activity of 70% methanol, 70% ethanol and chloroform-methanol (CM, 2:1, v/v) extracts from turmeric (Curcuma longa L.) was investigated in this study. The antioxidant potential of various extracts of turmeric was evaluated by using different antioxidant tests, namely DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity, ABTS [2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt] radical scavenging activity, ferric reducing antioxidant power and β-carotene bleaching assays as well as total phenol content and total flavonoid content. All extracts exhibited abundant total phenol content, total flavonoid content and strong antioxidant activity. Particularly, higher activity was exhibited by CM extract with 46.32±0.35 mg CAE/g and 15.58±0.39 mg QE/g of total phenol content and total flavonoid content. Generally, antioxidant activity of various extracts from turmeric increased in the following order: 70% methanol extract, 70% ethanol extract and CM extract, respectively. Results suggested that turmeric could be widely used as a source of antioxidant and a kind of functional material in food.

The aim of this study was conducted to investigate the proximate and nutritional compositions including mineral, vitamin, amino acids and fatty acids in Korean yam (Dioscorea batatas DECNE.). Carbohydrate (68.1%) possessed the large single constituent of yam. Small amounts of crude protein (16.9%), crude ash (5.8%) and crude fat (2.0%) contents were found. Yam was found to be good sources of essential minerals such as K (1295.5 mg/100 g), Mg (115.3 mg/100 g), Na (99.0 mg/100 g) and Ca (56.5 mg/100 g) but Zn (0.3 mg/100 g) content was low. Relatively abundant vitamin B1 (11.5 mg/100g) could be observed while vitamin A, B3 and B6 were not found. The amino acid analysis revealed that the yam was superior with respect to glutamic acid (1770.6 mg%), lysine (1210.6 mg%) and urea (550.9 mg%). Essential amino acids were calculated to be 2954.5 mg%. The amino acid profiles showed that yam to be limiting in valine and leusine. Palmitic acid and linoleic acid were the most predominant fatty acids with the value of 31.5% and 41.5%, respectively. And the polyunsaturated fatty acids including linoleic acid and linolenic acid were present in a large quantities in yam. And it also contained higher amounts of unsaturated fatty acids compared saturated fatty acids.

The bioactive compound and antioxidant property of Korean yam (Dioscorea batatas DECNE.) were studied using in vitro methods. Yam available in Korea was analyzed for lycopene, chlorophyll a, b, tannin, phytic acid and total saponin contents. 70% Methanol, 70% ethanol and chloroform–methanol mixture (CM, 2:1, v/v) were used to extract yam. Then the antioxidant activity evaluated through ferrous ion chelating activity, β-carotene bleaching method, lipid peroxidation inhibition and nitric oxide (NO) radical scavenging activity. 70% Methanol extract showed the highest ferrous ion chelating activity and NO radical scavenging activity. And CM extract was the most effective in inhibition of linoleic acid peroxidation evaluated by β-carotene bleaching assay and lipid peroxidation inhibition assay. Based on the results obtained, yam is a potential active ingredient that could be applied in antioxidation as well as bio-health functional food to take a good part in prevention of human diseases and aging.

The objective of this study was to investigate the antioxidant activity of Korean yam (Dioscorea batatas DECNE.) by different extraction solvents including 70% methanol, 70% ethanol and chloroform–methanol mixture (CM, 2:1, v/v). Raw yam was analyzed for its color property, total phenol content and antioxidant activity. Yam possessed high L* value and H° value, which were 81.64±2.59 and 83.36±0.15, respectively. Raw yam was found to have great antioxidant activity evaluated through ABTS [2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt] radical scavenging activity, DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity, reducing power, and ferric reducing antioxidant power. Total phenol contents of various extracts from raw yam increased in the following order: 70% methanol extract (37.62±0.88 mg CAE/g), 70% ethanol extract (43.38±0.66 mg CAE/g) and CM extract (67.17±0.12 mg CAE/g), respectively. The same trend was also could be found in the ABTS radical scavenging activity, DPPH radical scavenging activity and ferric reducing antioxidant power assays. These results implied that Korean yam might play an important role in antioxidation and serve as the bio-health functional food to take a good part in prevention of human diseases and aging.

This study was carried out to investigate the antioxidant activities, total phenol, and flavonoid contents of 70% methanol, 70% ethanol, and chloroform-methanol (CM, 2:1, v/v) extracts from garlic (Allium sativum L.) peels. Antioxidant activity was evaluated by DPPH (2,2-diphenyl-1-picrylhydrazyl) radical and ABTS [2,2′-azino-bis(3-ethylbenzothiazoline-6- sulfonic acid) diammonium salt] radical scavenging activity, β-carotene bleaching assay, and ferric reducing antioxidant power. Total phenol and flavonoid were in a range of 32.59-63.05 mg CAE/g, 5.26-9.22 mg QE/g, respectively. Total phenol and flavonoid were predominant with the values of 63.05±0.20 mg CAE/g and 9.22±0.17 mg QE/g in 70% ethanol extract. Additionally, 70% ethanol extract also displayed the strongest antioxidant activity followed by 70% methanol extract and CM extract in all assays. These results showed that garlic peel can be used as natural antioxidant in nutraceutical preparations to prevent human diseases.

Consumption of fruits and vegetables has been conducted to be effective in the prevention of chronic diseases. In this study, 70% methanol, 70% ethanol and chloroform-methanol mixture (CM, 2:1, v/v) were used as solvents in the extraction of apple peels. The total phenol content, total flavonoid content and antioxidant activity of various extracts were investigated using in vitro assays. The extract obtained by 70% methanol showed the highest total phenol content (20.87±0.17 mg CAE/g), ABTS [2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt] radical scavenging activity and ferric reducing antioxidant power. However, 70% ethanol extract possessed the strongest antioxidant activity assayed by DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity and β-carotene bleaching method. And CM extract was found to show the highest total flavonoid content with the value of 9.26±0.06 mg QE/g. These results indicated that apple peels can be used in dietary applications with a potential to reduce oxidative stress.

In Korea, yam with thermal treatment is widely used to produce tea and beverage, which appeals to all age groups. To better understand the antioxidative activity of thermal treatment yam (Dioscorea batatas DECNE.), n-butanol and ethyl acetate extracts were evaluated with different antioxidant testing system. Their antioxidant activities, including ABTS [2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt] radical scavenging activity, DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity, reducing power, and ferric reducing antioxidant power as well as total phenol contents were assessed in vitro. Results showed ethyl acetate extract (51.63±2.51 mg CAE/g) possessed similar total phenol content compared with n-butanol extract (53.93±1.00 mg CAE/g). Ethyl acetate extract also exhibited similarly stronger antioxidant activity compared with n-butanol extract apart from ABTS radical scavenging activity assay.

This study aimed at evaluating the antioxidant activity of raw yam (Dioscorea batatas DECNE.) extracted by n-butanol and ethyl acetate. The antioxidant activities, including ABTS [2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt] radical scavenging activity, DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity, reducing power, and ferric reducing antioxidant power as well as total phenol contents were studied in vitro. Results showed ethyl acetate extract (111.88±0.66 mg CAE/g) possessed higher total phenol content than n-butanol extract (78.68±0.58 mg CAE/g). Ethyl acetate extract exhibited stronger antioxidant activity compared with n-butanol extract apart from reducing power assay.

Total phenol contents, total flavonoid contents and antioxidant activity of 70% methanol, 70% ethanol and chloroform-methanol (CM, 2:1, v/v) extracts from onion (Allium cepa L.) peels were studied. The IC50 values of DPPH (2,2-diphenyl-1-picrylhydrazyl) radical and ABTS [2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt] radical scavenging activity in 70% ethanol extract were remained to be lowest followed by 70% methanol extract and CM extract. And the total phenol content (113.56±0.86 mg CAE/g), total flavonoid content (49.63 mg QE/g) and ferric reducing antioxidant power value were also found to be the highest. In contrast, 70% methanol extract possessed the strongest antioxidant activity by β-carotene bleaching assay. CM extract displayed the lowest antioxidant activity compared with other extracts. Onion peels exhibited strong antioxidant activity and abundant phytochemicals, which could be used in a various food products to add phytochemicals and promote good health.

n-Butanol and ethyl acetate extracts of thermal treatment yam (Dioscorea batatas DECNE.) belonging to the family Dioscoreaceae were measured for their radical scavenging activity and lipid peroxidation inhibition ability. In this study, ethyl acetate extract showed the most potent antioxidant activity evaluated by ferrous ion chelating activity and NO radical scavenging activity. Nevertheless, n-butanol extract was more effective in inhibiting linoleic acid peroxidation. A significant difference between n-butanol extract and ethyl acetate extract in nitrite scavenging activity β-carotene bleaching assays could not be found. Also, the results of this study showed that thermal treatment yam could be used as easily accessible source of natural antioxidants and as a possible food supplement.

In this study, n-butanol and ethyl acetate extracts were prepared from raw yam (Dioscorea batatas DECNE.). Their antioxidative potencies were investigated employing various in vitro methods, such as ferrous ion chelating, β-carotene bleaching assay, lipid peroxidation inhibition and nitric oxide (NO) radical scavenging and nitrite scavenging activity. The n-butanol fraction was assayed to possess stronger antioxidant activity by β-carotene bleaching assay, lipid peroxidation inhibition and NO radical scavenging activity. However, ethyl acetate extract was more effective in chelating ferrous ion and scavenging nitrite. Based on the results obtained, yam is a potential active ingredient that could be applied in antioxidation as well as bio-health functional food to take a good part in prevention of human diseases and aging.

To better investigate the antioxidative property of thermal treatment yam (Dioscorea batatas DECNE.) in Korea, some established methods were used. 70% Methanol, 70% ethanol and chloroform–methanol (CM, 2:1, v/v) extracts were collected. 70% Methanol extract exhibited stronger antioxidative activity evaluated by ferrous ion chelating activity, NO radical scavenging activity and β-carotene bleaching assays. On the contrary, CM extract was the most effective in inhibiting linoleic acid peroxidation. Yam available in Korea was also analyzed for its bioactive compounds such as lycopene, chlorophyll a, b, tannin, phytic acid and total saponin contents. Total saponin was abundant in thermal treatment, which determined to be 42.52±1.88 mg/g. Based on the results obtained from this study, thermal treatment yam could be used as natural antioxidant source due to its high antioxidant activity and bioactive compound contents.

The aim of this study was to investigate the antioxidant activity of thermal treatment yam (Dioscorea batatas DECNE.) in Korea. Thermal treatment yam was extracted by different solvents including 70% methanol, 70% ethanol and chloroform–methanol mixture (CM, 2:1, v/v). Then color property, total phenol content and antioxidant activity were analyzed. Yam possessed high L* value and H° value, which were 54.92±2.18 and 73.20±0.77, respectively. Thermal treatment yam exhibited great antioxidant activity evaluated by ABTS [2,2′ -azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt] radical scavenging activity, DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity, reducing power, and ferric reducing antioxidant power. Total phenol contents of various extracts from thermal treatment yam increased in the following order: 70% methanol extract (63.53±0.33 mg CAE/g), 70% ethanol extract (69.47±1.00 mg CAE/g) and CM extract (97.49±0.66 mg CAE/g), respectively. The same trend was also could be found in antioxidant activity assays except for reducing power assay. These results implied that these extracts from thermal treatment yam might be useful to take a good part in prevention of human diseases and aging.

In this study, the thermal treatment yam (Dioscorea batatas DECNE.) was analyzed for its proximate and nutritional compositions including mineral, vitamin, amino acids and fatty acids. Thermal treatment yam is mainly consisted of carbohydrate (70.3%) with small amounts of crude protein (15.8%), crude ash (5.1%) and crude fat (1.6%). It was found to be a good source of essential minerals such as K (1100.2 mg/100 g), Mg (99.4 mg/100 g), Ca (54.8 mg/100 g) and Na (44.9 mg/100 g) but Zn (4.8 mg/100 g) and Fe (0.2 mg/100 g) content was low. Little amounts of vitamin E (8.3 mg/100 g), vitamin C (3.5 mg/100 g) and vitamin B1 (2.1 mg/100 g) could be found. The amino acid analysis revealed that the yam was superior with respect to serine (1454.2 mg%), lysine (684.6 mg%) and histidine (684.6 mg%). Essential amino acids were calculated to be 2849.3 mg%. The amino acid profiles showed that thermal treatment yam is limiting in isoleucine and phenylaline. Linoleic acid was the most predominant fatty acids with the value of 47.3% followed by palmitic acid (24.7%) and oleic acid (12.7%). And the unsaturated fatty acids including oleic acid and linoleic acid were present in big quantities in thermal treatment yam.

This study was conducted to evaluate the contents of antioxidative components from pulpy and seed in wild haw (Crataegus pinnatifida BUNGE). Pulpy and seed of haw were smashed, then measured for color properties, antioxidative components of ascorbic acid, phytic acid, proanthocyanidin, anthocyanin, total carotene, β-carotene, lycopene, chlorophyll a, b and tannin. The a*, b* and C* values of seed were significantly lower than pulpy, but L* and H° values were higher than that of pulpy. Ascorbic acid contents of pulpy and seed were found to be 10.89±1.69 mg/100 g and 1.45±0.16 mg/100 g, respectively. Phytic acid, proanthocyanidin, total carotene and tannin contents of pulpy and seed were 689.17±3.63 mg/g, 597.78±2.93 mg/g; 355.61±19.39 mg/g, 49.12±4.97 mg/g; 8.32±0.42 mg%, 0.80±0.01 mg%; 7.53± 0.09 mg/g, 1.02±0.03 mg/g, respectively. Similarly, β-carotene, lycopene, chlorophyll a and chlorophyll b contents of pulpy also displayed higher values than that of seed. On the contrary, anthocyanin content of seed (4.24±0.33 mg/L) was remarkably higher than pulpy (0.99±0.62 mg/L). The results showed that pulpy could be severed as great natural antioxidant and biohealth functional food.

Watermelon (Citrullus vulgaris L.) is a summer fruit typical to help fatigue systemic absorption is getting better. The goal of this study is to screen antioxidant activity to ensure the possibility as a functional material for exocarp of watermelon. Watermelon was extracted with 70% methanol, 70% ethanol, chloroform:methanol (CM, 2:1, v/v). Total phenol contents were 12.01 mg/g, 8.89 mg/g, 3.53 mg/g in the 70% methanol, 70% ethanol, CM, in that order, respectively. Total flavonoid content, DPPH radical scavenging activity, ABTS radical scavenging activity, ferric reducing antioxidant power (FRAP), β-carotene bleaching assay were 70% methanol extract remarkably higher than the other extracts. And these results showed the same trend of total phenol content. From the above results shows that watermelon was effective on the antioxidative activity.

산사과육을70% methanol, 70% ethanol, chloroform:methanol (CM, 2:1, v/v), n-butanol, ethyl acetate(EA)로 추출하여 시료 농도 0.2 mg/mL, 0.5 mg/mL, 0.8 mg/mL 농도에서 각 추출물의 항산화 활성을 비교하였다. DPPH radical 소거 활성은 70% methanol, 70% ethanol, chloroform:methanol(2:1, v/v), ethyl acetate, n-butanol 추출물 순으로 높게 측정되었고 특히 70% methanol 및 70% ethanol 추출물은 다른 추출물에 비하여 유의적으로 높은 것으로 나타났으며(p<0.05), 0.8mg/mL 농도에서 각각 92.89%, 91.17%의 높은 활성을 나타내었다. 환원력과 ferric reducing antioxidant power(FRAP)는 동일한 경향을 나타내었는데 활성은 70% methanol, 70% ethanol, n-butanol, ethyl acetate, chloroform: methanol(2:1,v/v) 추출물 순으로 높게 나타났으며, 70% methanol 및 70% ethanol 추출물이 다른 추출물에 비하여 높은 것으로 측정되었다(p<0.05). ABTS radical 소거 활성은 DPPH와 동일한 경향이었으며 0.8 mg/mL 농도에서 70% methanol 및 70% ethanol 추출물은 각각 75.81%, 74.73%의 활성을 나타내었다. NO radical 소거 활성은 70% methanol, 70% ethanol, ethyl acetate, n-butanol, chloroform:methanol(2:1, v/v) 추출물 순으로 나타났고, hydroxyl radical 소거 활성은 n-butanol, 70% methanol, 70% ethanol, chloroform: methanol(2:1, v/v), ethyl acetate 추출물 순으로 측정되었다. Hydroxyl radical 소거 활성을 제외한 다른 실험 결과에서 70% methanol 및 70% ethanol 추출물은 다른 용매 추출물에 비하여 유의적으로 높은 것으로 나타났고 chloroform: methanol(2:1, v/v), ethyl acetate, n-butanol 추출물 간에는 대부분 유의성이 없는 것으로 측정되었다(p<0.05). 본 실험 결과 산사 과육 추출물의 항산화 활성은 우수한 것으로 나타났고 특히, 70% methanol 및 70% ethanol 추출물에서 높은 활성을 보였다. 따라서 산사는 천연 항산화제 및 기능성 식품 소재로서 활용될 수 있을 것으로 생각된다.

Despite abundant nutritions, krill is barely used for human consumption. The objective of this study was to investigate the nutritional component and amino acid composition of krill and further utilizes it for food resource. Proximate compositions of krill meal were consisted of crude protein 58.85%, ash 13.89%, crude fat 12.45%, carbohydrate 11.01% and moisture 3.80%. The amount of total amino acid was 54.74 g%, and the major amino acids were glutamic acid (7.71 g%), aspartic acid (6.20 g%), leucine (4.72 g%), lysine (4.41 g%), arginine (6.49 g%) and alanine (3.25 g%), respectively. Total essential amino acid content was 21.87%, and the major amino acids were leucine (4.72 g%), lysine (4.41 g%) and isoleucine (2.90 g%), respectively. Content of total free amino acid in krill meal was 20224.30 mg/kg, and the major free amino acids were taurine (4501 mg/kg), arginine (3130.60 mg/kg), proline (2302.90 mg/kg), alanine (2088.10 mg/kg), glycine (1606.40 mg/kg) and lysine (1197.40 mg/kg). Especially, taurine was the most abundant of all free amino acids. Thus, these data indicate that krill seems to be abundant protein source food.

Antarctic krill (Euphausia superba) is typical of a enormous biomass of marine zooplankton that could provide good nutrition in human body. This study was conducted to identify the nutrition of krill, a live in Antarctic Ocean. The analysis result of fatty acids of krill meal was as follow. The compositions of fatty acid were saturated fatty (SFA) acid 41.41%, monounsaturated fatty acid (MUFA) 21.69%, polyunsaturated fatty acid (PUFA) 36.89%, and p/s ratio was 0.89. The major fatty acids in all parts were eicosapentaenoic acid (EPA, 21.54%), palmitic acid (27.51%), oleic acid (13.35%) and docosahexaenoic acid (DHA, 12.42%). Especially, EPA and DHA were occupied 33.96% of polyunsaturated fatty acid. The mineral contents of krill meal were calcium 24477.21 mg kg-1, sodium 14728.69 mg kg-1, magnesium 6973.49 mg kg-1, potassium 3981.67 mg kg-1, iron 395.33 mg kg-1 and manganese 5.74 mg kg-1. The contents of major vitamin were retinol 86717.37 μg RE, β-carotene 44.87 μg RE, tocopherol 2.60 mg, pantothenic acid 1.61 mg, indicating that krill meal contains large amount of retinol and β-carotene.