Background : The Kenaf (Hibiscus cannabinus L.) is an annual plant of African and Indian origin. and there are a lot of flavonoids in the leaves. To determine the most suitable method for extracting of Kenaf cosmetic ingredients, the data of changes in polyphenol, flavonoid contents and DPPH radical scavenging activities were analyzed, based on concentration of surfactants and Extraction Methods. Methods and Results : The effect of autoclave extraction (AE) and ultrasonification extraction USE) with hydrophilic surfactant that is Brij35 diluted 15, 25 and 35 mM with water on antioxidant activity of Kenaf was investigated. The leaves of Kenaf; R from Israel were collected in 2016 and the collected leaves were dried and pulverized. The highest polyphenol content of Kenaf extracted was 47.54 ㎎/㎖ as Brij35 20 mM extract from AE after USE. The highest flavonoid content of Kenaf was 20.01 ㎎/㎖ as Brij35 25 mM extract from AE. The Brij35 20 mM extract from AE after USE showed higher DPPH radical scavenging activity than that of the other treatments. Conclusion : Based on the test results, the extracts obtained by AE or AE after USE showed excellent antioxidant activity and effective component than extracts by USE. The results of the DPPH radical scavenging activity and total polyphenol content of the extracts obtained by AE after USE than AE were slightly improved, but there was no significant difference. Therefore, it is considered that the extract obtained by autoclave extraction most effective for use as a cosmetic ingredient.

Background : Oplopanax elatus has many compounds such as essential oils, saponin, flavonoids, anthraquinones, and polyacetylenes etc. in all part of stems, roots, and leaves. It is traditionally used to treat asthma, depressive states, chronic fatigue syndrome, diabetes mellitus, rheumatism, arthritis, gastrointestinal disorders, and wounds. In this study, the evaluation of several factors affecting the variation of chemical constituents and antioxidant activity in stem of O. elatus. Methods and Results : Five compounds (uracil, adenosine, protocatechuic acid, syringin, and scoparone) were isolated from the water extract of in stems of O. elatus. We extracted stems of them with hot water by different temperature (85 and 100℃) and times (1, 4, and 7 hrs.) and analyzed contents of five compounds by HPLC and antioxidant activity such as DPPH, ABTS and reducing power assay. The contents of five compounds varied depending on the extraction time and extraction temperature, the contents of uracil and protocatechuic acid in extracts of stems reduced with times. However, there is no difference the amount of variation in chemical constituents in stems of O. elatus. The antioxidant free radical scavenging activities of its stem extracts in 85℃ water (IC50 = 34.56 ± 0.8 ㎍/㎖ of extracts) showed more activity than extracts in 100℃ water (IC50 = 39.58 ± 1.6 ㎍/㎖ of extracts) in ABTS assay. Conclusion : In conclusion, the contents of five compounds were not significantly affected by extraction time and extraction temperature. Therefore, these results could be basic data for the quality management of five compounds in stems of O. elatus extracted with hot water.

Background : Perilla leaves (Perilla frutescens) are known to possess antioxidant activity and have long been used to treat a variety of health related issues. The present study was conduct ed to compare the antioxidant activity among perilla accessions collected from Russia. Method and Results : The leaves of a total of 46 accessions of perilla were collected from Russia. Crude extracts were obtained from 2 g of oven-dried perilla leaves using ASE-350 extractor. Total phenolic content (TPC) was determined by Folin-Ciocalteu method and antioxidant activities were estimated by 2,2-diphenyl-1-picryl-hydrazil (DPPH), 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (A BTS) radical scavenging activities, ferric reducing antioxidant power (FRAP) and reducing power (RP). TPC was ranged from 88.70 to 148.85 ㎍ gallic acid equivalent (GAE) /㎎ dried extract (DE). DPPH, ABTS, FRAP, and RP were ranged from 59.49 to 94.80 ㎍ ascorbic acid equivalent (ASCE) /㎎ DE, 73.01 to 190.59 ㎍ ASCE /㎎ DE, 98.73 to 326.39 ㎍ ASCE /㎎ DE, 82.58 to 264.88 ㎍ ASCE /㎎ DE, respectively. Cluster analysis based on antioxidant assay results of 46 perilla accessions divided into three major groups. Group Ⅰ (9 accessions) characterized as higher antioxidant activity accessions than other group (p < 0.001). The correlations between antioxidant assays were strong and positive (r ≧ 0.78). Principal component analysis (PCA) revealed that the first two principal components together explained 92.96 % total variation. Conclusion : Among the perilla accessions collected from Russia, group accessions clustered in group Ⅱ showed high antioxidant activity. Our results indicated that accessions IT274300, IT226732 and IT274293 could be used as a source of valuable natural antioxidant materials.

Background : The objective of this study was to determine the antioxidant activities of safflower (Carthamus tinctorius L.) seed extracts using various solvents. Method and Results : The safflower seed extracts was obtained using methanol (50, 75, 100%), ethanol (50, 75, 100%) and water. Total phenolic content (TPC) w as determined by Folin-Ciocalteu method and antioxidant activities w ere estimated by 2,2-diphenyl-1-picryl-hydrazil (DPPH), 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) radical scavenging activities, ferric reducing antioxidant power (FRAP) and reducing power (RP). Average TPC of safflower seed extracts were 72.03 ㎍·GAE·㎎-1 DE in methanol, 50.16 ㎍·GAE·㎎-1 DE in ethanol, and 28.47 ㎍·GAE·㎎-1 DE in water. TPC were significantly different (p < 0.05) between the solvents. DPPH, ABTS, FRAP and RP a average activities of methanol extracts showed the highest antioxidant activity, with value of 62.95 ㎍·ASC·eq/㎎ DE, 123.48 ㎍·ASC·eq/㎎ DE, 171.68 ㎍·ASC·eq/㎎ DE, and 76.07 ㎍·ASC·eq/㎎ DE, respectively. Values of Ethanol extracts showed DPPH 32.26 ㎍·ASC·eq/㎎ DE, ABTS 81.02 ㎍·ASC·eq/㎎ DE, FRAP 159.24 ㎍·ASC·eq/㎎ DE, and RP 34.83 ㎍·ASC·eq/㎎ DE. There was no significant difference between extracts of ethanol and methanol in FRAP value. The 75% ethanol extracts showed higher antioxidant activity than 50% and 100% ethanol extracts (p < 0.05). The 75% ethanol extracts had TPC 68.98 ㎍·GAE·eq/㎎ DE, DPPH 70.07 ㎍·ASC·eq/㎎ DE, ABTS 166.59 ㎍·ASC·eq/㎎ DE, FRAP 208.78 ㎍·ASC·eq/㎎ DE, and RP 82.16 ㎍·ASC·eq/㎎ DE. Conclusion : Although ethanol extracts had lower antioxidant activity compared to methanol, it was suggested to be more suitable for further studies as it is less toxic and a recommended food grade solvent. It is estimated that the bioactive substance is extracted extensively from 75% ethanol with high antioxidant activity.

Gold kiwifruit was fermented with Lactobacillus plantarum CK10 derived from kimchi and the fermented products were extracted with ethanol at various fermentation time-points The bacterial cellular density, total titratable acidity, total polyphenol content (TPC), and total flavonoid content (TFC) increased during fermentation, while pH values and total soluble solids decreased. Levels of TPC and TFC were highest after five days, at 1.21±0.13 mg GAE/g dry weight and 0.36±0.04 mg RE/g dry weight, respectively. The antioxidant activities of the fermented gold kiwifruit were analyzed using Fe2+ chelating activity, 2,2-diphenyl-1-picrylhydrazyl (DPPH)-, and 2,2'-azino-bis(3- ethylbenzothiazoline-6-sulphonic acid) (ABTS)- radical scavenging activities, and superoxide dismutase (SOD)-like activity. The Fe2+ chelating activity of gold kiwifruit (125-500 μg/mL) peaked after five days of fermentation at 38.40-78.47%. The DPPH radical- scavenging activity and SOD-like activity were somewhat higher after seven days of fermentation (36.01-86.81% and 54.79-93.83% at 2.5-10.0 mg/mL concentration of samples, respectively). On the other hand, the ABTS radical- scavenging activity of fermented gold kiwifruit was similar to that of the non-fermented form. The polyphenol and flavonoid contents were significantly correlated with the antioxidant activity. In conclusion, our results suggest that TPC, TFC, and antioxidant activity were increased after five and seven days of fermentation, respectively. Therefore, fermented gold kiwifruit with its increased antioxidant activity could be useful in the development of functional foods.

This study was performed in order to determine the effect of roasting (160 for 0, 30, 60, 90 min) on the physicochemical characteristics and antioxidant activity of hot water extracts of dried Liriope platyphylla. With respect to Hunter’s color value, lightness and yellowness decreased roasting time increased. The difference (ΔE value) in lightness, redness and yellowness was 15.88 and 22.94 for 30 and 60 min. The 30 min roasted sample contained more soluble solid content (12.7 °Brix) than other samples. The pH and acidity of the 60 min roasted sample were 5.06 and 0.14%, respectively. The highest contents in reducing sugar and total phenolic compounds contents was obserned in the 60 min roasted sample (17.68, and 35.01 g/100 g, respectively), and flavonoid content was the highest in the 90 min roasted sample (10.53 mg/100 g). The crude saponin content of the 90 min roasted sample (21.90 mg/100 g) was higher than that of others samples (8.0-15.36 mg/100 g). Moreover, ginsenosides such as Re, Rg3, and Rh2, were detected, among which the Rh2 content was the highest. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity (31.64-53.72%), 2,2'-azinobis(3-ethylbenzothiazoline)- 6-sulfonic acid (ABTS) radical scavenging activity (61.59-96.71%), and the ferric reducing antioxidant power (72.38-183.11%) were higher in the roasted samples than in the control group. As a result, we confirmed that roasting increased the amount of active compounds, which increased the yield of useful extract.

This study was carried out to investigate the quality characteristics and antioxidant activity of yogurt dressing prepared with different amounts (0, 5, 10, 15, and 20%) of black currant (Ribes nigrum L) extract. All samples were evaluated for chemical composition, pH, viscosity, sugar content, color, organic acid content and antioxidant activity. Our findings revealed that with increasing amounts of black currant extract in yogurt dressing, the moisture, crude protein and crude lipid contents decreased. The pH and viscosity gradually decreased, whereas the sugar increased with increase in black currant extract. Further, the lightness (L) value decreased, while the redness (a) and yellowness (b) values increased with increase in added black currant extract. Among the organic acids, the contents of citric acid, malic acid, succinic acid and acetic acid increased, while that of tartaric acid and lactic acid decreased with increasing levels of added black currant extract. The total polyphenol and total anthocyanin contents were 5.90-245.97 mg/100 g and 0.62-190.09 mg/100 g, respectively. In addition, the 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2’-azino-bis(3-thylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities significantly increased with increase in added black currant extract.

A new small red bean cultivar, ‘Geomguseul’, was artificially crossed between ‘Chilbo’ and ‘SA8412-3-1-4-3-3-2-3’ in 1998, fixed excellent agronomic characters by pedigree breeding method, and selected for the further trials with the name of ‘Miryang 10’. It was prominent and showed good result, such as high grain quality, lodging resistance, and high-antioxidant activity in the regional adaptation yield trials (RYT) for three years from 2009 to 2011 and released for the public consumption as the name of ‘SA9801-24-4-3-1’ in 2011. ‘Geomguseul’ has a semi-determinate growth habit, yellow flower, green embryonic axis, black seed coat, white hilum, and small spherical seed (12.2 grams per 100 seeds). The average yield of ‘Geomguseul’ was 2.01 MT/ha in the regional yield trials (RYT) carried out for three years from 2009 to 2011 which was a little higher than that (1.98 MT/ha) of the check variety, ‘Chungju’.

장 건강에 유익한 프리바이오틱스 소재를 개발하기 위하여 배변을 촉진하는 효능을 지닌 붉은팥을 식품 발효에 이용되는 Bacillus subtilis KCCM 11965P로 발효하여 다음과 같은 결과를 얻었다. 붉은팥의 일반성분은 회분 3.35±0.04%, 조단백질 21.1±0.19%, 조지방 0.35±0.02% 함 유되었다. 붉은팥 원물 1%, 3%, 5%와 Bacillus subtilis KCCM 11965P 3% (v/v)를 접종하여 0, 24, 48, 72시간 배양 하였다. 배양액의 총균수를 측정한 결과 붉은팥 원물을 3% 첨가한 후 72시간 배양군에서 Bacillus subtilis KCCM 11965P 발효가 가장 적합하였다. 발효 시간에 증가함에 따라 총 폴리페놀 함량과 DPPH 라디칼 소거활성이 증가하였다. Protease 활성은 붉은팥 원물 5% 첨가한 후 72시간 배양한 군(2.69±0.003 unit/mL)에서 활성이 가장 높았다. 발효시간과 붉은팥 원물 첨가 농도가 증가함에 따라 α -amylase 활성도 증가하였으며, 붉은팥 원물 5% 첨가한 후 72시간 배양한 군에서 0시간 배양군(1.0±0.1 unit/mL) 보다 26.0±0.2 unit/mL로 증가하였다. Bacillus subtilis KCCM 11965P로 72시간 배양한 후 유리아미노산을 측정한 결과 leucine은 붉은팥 원물 5% 첨가한 0시간 배양군 5.22 mg/L 에서 67.59 mg/L로 증가하였으며, 비필수아미노산인 tyrosine은 5% 첨가 0시간 배양군 10.08 mg/L에서 259.35 mg/L로 증가하였다. 이와 같이 Bacillus subtilis KCCM 11965P로 붉은팥을 발효하면 항산화 활성, protease 효소활성, 및 α-amylase 효소 활성이 증가하였으며, 유리아미노 산과 유기산이 증가하였다. 붉은팥을 발효하는데 Bacillus subtilis KCCM 11965P가 적합할 것으로 판단되며, 붉은팥은 프로바이오틱스를 활성화시켜 장 건강을 증진시킬 수 있는 프리바이오틱스 소재로 개발할 수 있는 가능성을 시사 하였다.

Hericium erinaceus is considered a functional food and potential medicinal source. The present study was conducted to examine the potential antioxidant and anti-inflammatory activities of carried out with water and ethanol extracts of Hericium erinaceus grown on germinated green rice (HEGR-W and HEGR-E, respectively) and the water and ethanol extracts of germinated green rice (GR-W and GR-E, respectively) as potential medicinal resources or antioxidant and anti-inflammatory agents. Methods and Results: The total phenolic and flavonoid contents, DPPH, and ABTS activity, reducing power, DNA protective activity, cell viability, and NO production were investigated. The total phenolic and flavonoid contents were highest in HEGR-E (66.53 ± 2.40 ㎎·GAE/100 g and 82.12 ± 7.10 ㎎·CE/100 g respectively). HEGR-E exhibited high DPPH (44.70 ± 1.28%) and, ABTS (44.70 ± 1.28%) activity and reducing power (0.219). HEGR and GR extracts showed protective activity against DNA damage. The cytotoxicity of HEGR and GR in RAW264.7 cells and LPS-induced RAW264.7 cells was low. HEGR-E and GR-W exhibited anti-inflammatory effects through a 28% inhibition of NO production in LPS-induced RAW264.7 cells. Conclusions: These results suggested that the extracts of Hericium erinaceus grown on germinated green rice could be a potential medicinal material with natural antioxidant and NO inhibitory properties.

Background: Senna tora is a flowering plant in the legume family Fabaceae. Its seeds are roasted and consumed as tea in Asia, to reduce inflammation in the liver and improve eyesight. Thus, it has been considered as an important medicinal crops in Asia. However, breeding trials to improve its genetic properties are rare. Mutation breeding by gamma ray is known to be an effective and highly successful approach for the generation of agronomically useful cultivars. Here we analyzed the effects of several dosages of gamma ray on the biological conditions of Senna tora seeds. Methods and Results: The germination rate and growth patterns of Senna tora were examined following irradiation with gamma ray at 100, 200, 300 and 400 Gy. The total phenolic compound contents and antioxidant activities of Senna tora were analyzed. Germination increased at 100 and 200 Gy in the M1 and M2 generations compared with that of the control (M0). The total phenolic compound contents and antioxidant activity of the seeds significantly decreased as the radiation dosage increased above 100 Gy in the M1 generation. Conclusions: Senna tora, irradiated with gamma ray at dosages 100, 200, 300, and 400 Gy, showed maximum germination rate at 200 Gy in the M2 generation. Plant height and leaf size gradually decreased with increasing gamma ray intensity in the M2 generation. The total phenolic compound contents decreased significantly at 400 Gy, and the related antioxidant activity was also decreased as the radiation dosage increased.

This study investigated acetic acid fermentation properties and antioxidant activity of vinegar by addition of lemon grass to develop high quality vinegar by using lemongreass. Traditional brown rice wine contained 5% lemongrass powder and had an alcohol content of 7.2%. The wine was fermented by Acetobacter. sp. RIC-V and made into lemongrass vinegar (LV). The pH and total acidity of the LV were 3.13% and 7.21%, respectively. Fructose was detected whereas glucose, sucrose, and maltose were not detected. Among organic acids, acetic acid was highest at 3658.6 mg%; trace amounts of lactic acid, citric acid, malic acid, tartaric acid, and oxalic aicd were detected. Of the 17 free amino acids, glutamic acid, histidine, alanine, and proline were mainly detected. To conduct total polyphenol content and ABTS radical scavenging activity, 3% and 5% lemongrass powder (P3LV, P5LV) and 1%, 2%, and 3% of lemongrass extract (E1LV, E2LV, E3LV) were added to LV, respectively. Total phenolics increased as the added lemongrass powder and extract increased. Total phenolics were 490.9, 559.4, and 895.7 μg gallic acid equivalents/mL in brown rice vinegar, LV, P5LV. ABTS radical scavenging activities were 43.2%, 58.0%, and 91.0% in brown rice vinegar, LV, P5LV, respectively. These results show that lemongrass vinegar has considerable potential as a high quality functional vinegar with antioxidative effects.

With the goal of developing a new functional fermentation milk using green tea powder (GP), milk was fermented with direct vat set (DVS) starter culture containing Streptococcus salivarius subsp. thermophilus, Lactobacillus paracasei and L. delbrueckii subsp. bulgaricus. We investigated fermentation characteristics and antioxidative activities of fermented milk supplemented with different concentrations (0.5, 1, 2, 3%) of GP. All samples were evaluated for pH, total acidity, viable cell count, and sugar contents. The pH of all samples decreased during fermentation, and the final pH ranged from 4.35 to 4.51. The acidity increased during fermentation, after the fermentation was completed, the titratable acidity was 0.8 to 1.1%. And viable cell count of all samples increased during fermentation, and the final viable cell count was 8.57 to 8.89 log CFU/mL. The sugar content decreased as the fermentation proceeded and finally reached 12 to 13 ˚Brix. And increasing GP, decreased brightness and increased yellowness. Increasing GP concentration added to milk, improved DPPH free radical scavenging activity and ferric ion reducing activity of fermentation milk. The fermentation milk kept their pH, total acidity and viable cell counts standard of fermentation milk during the storage period at 4℃. These findings confirmed the possibility of development of the novel functional fermentation milk through the investigation of the quality characteristics of the fermentation milk added with GP.

This study investigated the changes in yields, antioxidant compounds, and antioxidant activities among 11 adzuki bean cultivars cultivated in a paddy field with somewhat poorly drained soil. The adzuki bean cultivars were cultivated in the paddy field from 2015 to 2016 in Milyang, Gyeongsangnam, Korea. Average soil moisture content was 16.5% in 2015 and 31.0% in 2016 at the experimental site during adzuki bean cultivation. As the soil moisture content increased, most of the adzuki bean cultivars showed deceases in stem height, first setting pod node, number of pods, 100 seed weight, and yield. Chungju-pat produced the greatest yields among the 11 cultivars in 2015 and 2016, whereas Hongeon had the smallest yields. Adzuki bean yields after paddy field cultivation was lower for all cultivars than for adzuki bean yields from the same cultivars after upland field cultivation. Chungju-pat and Chilbo-pat showed the smallest decreases in yields after paddy field cultivation, whereas Hongeon and Kumsil showed the greatest yield reductions. There were no significant differences in proximate composition. Some mineral components (P2O5, Ca, and Mg) were statistically different across cultivars. Chungju-pat had the highest Ca and Mg contents, but antioxidant components (polyphenol and flavonoids) and antioxidant activities (ABTS and DPPH) were highest in Saegil and lowest in Jungbu-pat. PCA and clustering analyses, based on the growth, yield, and antioxidant component measurements, performed to identify which variables contributed the most to separating adzuki bean cultivars or to grouping cultivars with similar characteristics. These analyses showed that the antioxidant components and antioxidant activities had the most influence on grouping cultivars together. Among the 11 cultivars, Saegil was statistically different from the other cultivars, but the other 10 cultivars were not significantly different under paddy field cultivation. Soil moisture content affected adzuki bean yield and antioxidant component contents. An increase in soil moisture led to a decrease in yield, but an increase in antioxidant components. These results provide information that will improve the selection of an appropriate adzuki bean cultivar for use in paddy fields.