In this study, we assessed antioxidant, anti-diabetic, and anti-Alzheimer activities of Opuntia ficus-indica var. saboten (OFI) at harvest time. OFIs were cultivated December 2015~November 2016 in Jeju island. The 70% ethanol extracts of OFI were used to investigate total polyphenol and flavonoid contents, antioxidant(DPPH and ABTS radical scavenging assay), anti-diabetic(yeast α-glucosidase and rat α-glucosidase inhibition assay), and anti-Alzheimer(Acetylcholinesterase and butyrylcholinesterase inhibition assay) activities. Total polyphenol and flavonoid contents of OFIs were 17.40~23.11 μg garlic acid/mg Ex and 2.17~6.22 ug (+)-catechine/mg Ex, respectively. DPPH and ABTS radical scavenging activity of OFIs were 131.98~184.90 mg ascorbic acid(AA) eq/100 g and 63.60~101.83 mg AA eq/100 g, respectively. In the anti-diabetic and anti-Alzheimer activities, 70% ethanol extracts of OFI exhibited moderate inhibition activity, compared to control (acarbose and beberine). Total polyphenol and flavonoid contents, antioxidant, anti-diabetic, and anti-Alzheimer activities were no significant differences by season, respectively. Therefore, information on comparative biological evaluations of OFI may be a beneficial in exploring functional food and drug development.

The purpose of this study was to evaluate the antioxidant and anti-adipogenic activities of Ligularia stenocephala (L. stenocephala) extract. The contents of the total polyphenol of the extract was 55.950 mg GAE/g residue. Antioxidant activities of L. stenocephala were evaluated by free radical scavenging ability and a reducing power test. 2,2'azino-bis- (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and α-α-diphenyl-β-picrylhydrazyl (DPPH) free radical scavenging activities of the extract were approximately 90% and 70%, respectively. Reducing power of the extract was 258.833 mg TE/g residue. The anti-adipogenic activity of L. stenocephala extract was examined in 3T3-L1 cells. During adipocyte differentiation, the 3T3-L1 cells were treated both with and without the extract. L. stenocephala extract suppressed the lipid accumulation in a concentration-dependent manner in the 3T3-L1 cells. The L. stenocephala extract inhibited the expression of peroxisome proliferator activated receptor γ (PPARγ) and adipocyte protein 2 (aP2) proteins, compared with control adipocytes. These results indicate that L. stenocephala could be regarded as a potential source natural antioxidant and an anti-obesity agent.

In this study, Pyracantha angustifolia (Franch.) C. K. Schneid was extracted with 70% methanol at room temperature for 48 hrs and concentrated under reduced pressure to measure its total polyphenol contents; furthermore, the effect of electron donating ability was examined. Methylene chloride, ethyl acetate, and methanol were used to fractionate the extract to testify total polyphenol contents, electron donating abilities, the removal abilities of superoxide radical as well as hydrogen peroxide. The total polyphenol contents were 2007.30±109.28 μg GAE/mL in 70% methanol extract, 273.39±10.19 μg GAE/mL in methylene chloride fraction, 80.57±0.64 μg GAE/mL in ethyl acetate fraction, and 1,160.87±44.71 μg GAE/mL in methanol fraction. The total polyphenol contents showed significant differences (p<0.05) between the solvents. The electron donating ability was 79.07±7.31% for 70% methanol extract, 22.34±0.64% for methylene chloride fraction, 5.33±0.28% for ethyl acetate fraction, and 32.26±1.10% for methanol fraction. The electron donating abilities were significantly different(p<0.05) between the solvents. The removal ability of superoxide radical was 0.018±0.003 for 70% methanol extract, 0.007±0.002 for methylene chloride fraction, 0.0147±0.003 for ethyl acetate fraction, and nothing for methanol fraction. The measurement of hydrogen peroxide decomposition was 0.022±0.0046 for 70% methanol extract, 0.0027±0.0015 for methylene chloride fraction, 0.0037±0.0012 for ethyl acetate fraction, and 0.0009±0.0001 for methanol fraction.

This study aimed to evaluate the utilization of the top of a low intake of root, through the analysis of the antioxidant activity of the powder of hydroponic-cultured ginseng. Quality characteristics and antioxidant activity were compared and analyzed with Korea’s traditional dessert Gaeseong-Juak, which is made of the powder of hydroponic-cultured ginseng's leaf by adjusting the added volume. DPPH radical scavenging activity of the hydroponic-cultured ginseng by the part powder was in the following order: highly stem, leaf and root. It was measured as 67.9%, 42.9%, and 25.9% at the 1 mg/m level. Gaeseong-Juak was prepared by adding hydroponic-cultured ginseng leaf powder at 0%, 0.3%, 0.6%, and 0.9% of the rice powder. As the content of hydroponic-cultured ginseng leaf powder increased, moisture content, L-value, and a-value were significantly decreased, while the b-value was significantly increased. The texture profile analysis of Gaeseong-Juak was not significantly different among the samples. In the sensory test, the sample containing 0.6% hydroponic-cultured ginseng leaf powder achieved good scores. The DPPH radical scavenging activity of Gaeseong-Juak was significantly increased, as the addition level increased, compared to the original. Based on the above results, hydroponic-cultured ginseng leaf was verified to be a possible natural antioxidant. It can increase food's nutritional values and possibilities when made of hydroponic-cultured ginseng, using leaf which is added to the traditional dessert Gaeseong-Juak.

This study was investigated the quality characteristics and antioxidant of dried Dioscorea bulbifera with various pre-soaking concentrations of oligosaccharide. Dioscorea bulbifera are prepared by additions of 0, 4, 6, 8 and 10% oligosaccharide solution, and dried at 50℃. The effects of pre-soaking percent of Dioscorea bulbifera slices were evaluated by the moisture, soluble solid, pH, titratable acidity, color, browning degree, texture, antioxidant activities and sensory test. According to the percent of pre-soaking oligosaccharide solution was increased, the moisture was increased but soluble solids and titratable acidity were decreased. With respect to the result of colors, Dioscorea bulbifera slices that underwent the 10% pre-soaked process (85.86%) were lighter than control (73.88%). However, the redness and yellowness scores were the lowest than control. The springiness and cohesiveness of texture showed no significant differences among all groups. Gumminess and chewiness of texture results were increased according to per-soaking concentration increase. Also the polyphenol, flavonoid and DPPH (α, α-diphenyl-β-picrylhydrazyl) and ABTS [2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)] radical scavenging activities were significantly increased with increasing immersion concentration. The Dioscorea bulbifera slices supplemented with 6% pre-soaking oligosaccharide solution treatment showed the highest total sensory score. The results of our study indicated that when pre-soaking oligosaccharide solution is used to immerse the Dioscorea bulbifera slice, it has browning inhibition and antioxidant effect.

We investigated the quality characteristics and the antioxidant efficacy of roasted maize tea according to different moisture contents (9% to 14%) using the puffing system (PS) and the roasting system (RS). Compared with the RS, the PS caused higher turbidity (0.017 vs. 0.003 in PS-14% vs. RS-14%), brown color intensity (0.170 vs. 0.059 in PS-14% vs. RS-14%), a-values (0.20 vs. -0.44 in PS－14% vs. RS-14%), b-values (7.90 vs. 5.57 in PS-14% vs. RS-14%), and a lower L-value (19.67 vs. 21.03 in PS-14% vs. RS-14%). Total polyphenol and flavonoid contents of roasted maize tea were increased along with the moisture content and they were higher with the PS (polyphenol; 5.95 mg GAE/g, flavonoids; 1.27 CE/g in PS-14%) than with the RS (polyphenol; 5.39 mg GAE/g, flavonoids; 1.12 mg CE/g in RS-14%). The DPPH and ABTS radical scavenging effects of roasted maize tea were also increased along with the moisture content, and the scavenging efficacy was significantly higher with the PS (DPPH; 160 mg TE/100g, ABTS; 507 mg TE/100g in PS-14%) compared with the RS (DPPH; 120 mg TE/100g, ABTS; 362 mg TE/100g in RS-14%). The polyphenol levels were significantly correlated with turbidity, brown color intensity, and L, a, and b-values of the roasted maize tea. In addition, an increase of the total polyphenol content in roasted maize tea induced antioxidant activities. As a result, an increase in polyphenols during the roasting process induced antioxidant activities which could prevent damage from free radicals.

This study was conducted to investigate the antioxidant activities of extracts from various parts of the pine tree, which is known as a good source of functional food material. While ethanol extraction yields of pine bud and cone were higher than water extraction yields of pine bud and cone, water extraction yield of pine needle was higher than ethanol extraction yield of the pine needle. The content of polyphenols in the pine cone ethanol extract was 5 times higher than that in the pine bud and needle. Further, the content of flavonoids in the pine cone ethanol extract was 8 times higher than that in the pine bud and needle. DPPH radical scavenging effect of the pine cone ethanol extract was 3~5 times higher that of the pine bud and needle extract. Regardless of the extraction solvents, trolox equivalent antioxidant capacity (TEAC) and ferric reducing antioxidant power (FRAP) of the pine cone were stronger than those of the other parts of the pine tree. Taken together, it can be expected that the pine cone can be practically used as an antioxidant substance in food and beauty industries.

치자 씨의 에틸 아세테이트, 증류수 및 70% 메탄올(v/v)의 3가지 용매를 사용한 추출물의 용매 별 플라보노이드 함량 및 항산화 활성, 금속 킬레이트 능력 측정을 통하여 치자의 기능성 식품 재료로서의 가치를 검토하기 위하여 본 실험을 수행하였다. 치자 씨의 탄닌 함량은 1.517±0.003 mg CE/g (mg of catechin equivalents) 건조 중량으로 나타났으며, 치자 씨 용매 별 추출 수율은 증류수 (36.61%), 70% 메탄올(30.10%), 에틸아세테이트(20.40%) 순으로 나타났다. 추출 용매 별 항산화 활성은 농도(0.2, 0.4, 0.6 mg/mL)가 증가할수록 유의적으로 증가하였으며(p<0.05), 양성대조구로 사용된 ascorbic acid, BHA, EDTA 보다 낮은 활성이 관찰되었다. 플라보노이드 함량(mg QE/g, mg of quercetin equivalents)은 70% 메탄올(0.799), 증류수(0.565), 에틸아세테이트(0.117) 순으로 관찰되었으며, 항산화 활성은 대부분의 분석에서 용매 별 플라보노이드 함량 순과 비슷한 양상으로 나타났지만 ABTS 라디칼 소거능과 SOD 유사활성은 증류수 추출물이 70% 메탄올 추출물의 항산화 활성 보다 높은 것으로 나타났다. 치자 씨의 각 용매별 수율과 항산화 활성을 비교하였을 때, 증류수와 70% 메탄올 용매를 사용하여 추출 이용하는 것이 바람직하다고 생각된다. 본 실험 결과 치자 씨는 플라보노이드 화합물을 다량 함유하고 있으며 그로 인한 높은 수준의 항산화 활성과 생리활성을 가지고 있어 기능성 식품 및 천연 항산화제로서의 가치가 매우 기대된다.

본 연구에서는 뽕잎(Morus alba)을 노루궁뎅이 버섯균사체(Hericium erinaceum)로 발효시킨 열수 추출물(MA-HE)의 항산화 활성을 확인하고자 하였다. MA-HE의 항산화 활성을 DPPH radical, ABTS radical 소거활성 측정을 통해 알아보았다. 그 결과 DPPH radical 소거활성은 500 μg/mL 농도에서 61.73%, ABTS radical 소거활성은 250 μg/mL 농도에서 97.39%로 나타났다. MA-HE은 DNA의 산화적 손상을 효과적으로 억제하였다. 또한 생체고분자물질인 사람의 혈청단백질의 산화적 손상을 억제하였다. 세포에 H2O2를 처리하였을 때 세포생존율에 비하여 발효물을 100 μg/mL 농도로 전 처리한 세포생존율은 8% 증가했으며, 발효물을 50 μg/mL 농도로 처리했을 경우 세포 내 활성산소의 축적이 유의적으로 감소되었다. 본 연구 결과는 MA-HE이 항산화 활성을 가지고 있으며 산화적 스트레스에 의해 야기되는 세포 독성에 대한 보호 작용도 뛰어난 것으로 사료되었다.

홍삼 제조 부산물인 홍삼박은 항산화 등 생리활성을 보여줌에 따라 건강기능식품 소재로의 가능성이 높아가고 잇다. 본 연구에서는 홍삼박으로 부터 조산성다당체 추출하고 다당체중에서 항산화 능을 보여주는 산성다당체를 분리 및 정제를 하였다. 계속해서 FT-IR 및 NMR을 이용하여 분자구조적 특성을 분석하였다. 산성다당체의 추출은 10%(w/v) 홍삼박 용액을 원심분리기를 이용하여 불순물을 제거하고 ethanol, methanol, propanol, acetone 및 butanol을 이용하여 최적 용매를 선정하였고, 선정된 용매 ethanol을 이용하여 홍삼박 농도별 추출을 수행하였다. 산성다당체 추출 수율(11.95%) 및 양(11.8 mg/mL) 을 비교한 결과 홍삼박 용액 농도, 10%(w/v)를 최적 농도로 선정을 하였다. 이온교한수지를 이용하여 추출된 조산성다당체로부터 가장 높은 항산화 특성을 보여주는 산성다당체는 증류수로 용출 된 다당체이다. 계속해서 구조분석 결과 C-O, C-O-O-, 및 C-H 결합들과 anomeric C-6의 피크가 나타났고 C-1과 C-6의 피크들이 동일한 강도를 나타내는 것으로 보아 (1→6) glycosidic 결합이 존재함을 보여주어 전형적인 산성다당체의 특성 보여주었다.

This study examined the antioxidant and neuronal cell protective effects of the water and methanol extracts of Eugenia caryophyllata Thunb. The total polyphenol content was significantly higher in the methanol extract than in the water extract. The DPPH radical scavenging activity in the water extract was similar to Vit. C at a concentration of 100~200 μg/mL. The ABTS radical scavenging activity in the water and methanol extract was similar to Vit. C at a concentration of 800~1,000 μg/mL. The superoxide dismutase (SOD)-like activity in the methanol extract was similar to Vit. C at a concentration of 800~1,000 μg/mL. The DPPH, ABTS radical scavenging and (SOD)-like activity increased with increasing extract concentration. In a cell viability using MTT, the water extract (50 and 100 ppm) and methanol extract (100 ppm) had a protective effect against H2O2-induced neurotoxicity.The result ssuggest that the extract of E. caryophyllata Thunb. has antioxidant activities and may be useful for treating neurodegenerative disorders.

본 연구는 고기능 미래 식량자원으로서 이용 가치가 높은 밀웜과 검은콩을 첨가한 쿠키를 제조하고, 밀웜 및 검은콩 첨가량에 따른 품질특성, 항산화 활성, 기호성을 비교해 보고자 수행되었다. 밀웜의 첨가량을 0%, 10%, 20%, 30%로 증가한 쿠키와 밀웜과 함께 검은콩 분말 10%, 20% 를 첨가한 쿠키를 제조하여, 품질특성, 항산화 활성, 관능 특성을 비교한 결과는 다음과 같다. 팽창율, 손실율은 밀웜만 첨가한 쿠키와 밀웜과 검은콩 분말을 함께 첨가한 쿠키 모두에서 밀웜 분말 첨가량이 증가함에 따라 유의적으로 증가하였다. 총 폴리페놀 함량, DPPH 라디칼 소거능, FRAP, ABTS 측정 결과 밀웜 분말과 검은콩 분말을 첨가한 쿠키 모두에서 아무것도 첨가하지 않은 쿠키보다 활성이 높게 측정되었다. 밀웜 분말의 첨가량이 증가할수록 항산화 활성은 증가하여 밀웜 분말 30% 첨가군에서 가장 높은 항산화 활성을 나타내었다. 또한 동일한 양의 밀웜에 검은콩 분말을 함께 첨가한 쿠키는 밀웜 분말만 첨가한 쿠키 보다 총페놀함량, DPPH 라디칼 소거능, ABTS 라디칼 소거능이 높게 측정되었다. 밀웜만 첨가한 쿠키의 색도는 첨가량이 증가할수록 쿠키의 밝기(L 값)와 황색도(b 값)는 유의적으로 감소하고, 적색도는(a 값) 증가 하였고, 밀웜과 검은콩을 함께 첨가한 쿠키는 적색도(a 값), 밝기 (L 값), 황색도 (b 값)가 모두 감소하는 것으로 측정 되었다. 쿠키의 조직감 측정결과 밀웜 첨가량이 증가할수록 쿠키의 강도가 유의적으로 감소하였으나(p < 0.05), 검은콩을 함께 첨가한 쿠키는 강도가 강하게 나타나 밀웜 증가에 의한 쿠키 강도의 감소를 검은콩을 첨가함으로써 개선할 수 있었다. 이상의 결과에서 밀웜 쿠키의 품질특성, 항산화 활성, 기호성을 모두 향상하기 위해서는 밀웜 분말을 10% 첨가하여 제조하는 것이 가장 우수하다는 것 을 알 수 있었다.

Sorghum is a rich source of various phytochemicals including phenolic compounds that have potential to significantly benefit human health. Phytochemical production may be induced not only by genotype but also by a number of environmental factors including temperature and an amount of sunshine. The objective of this study was to determine the effect of planting dates and harvesting stages on the quality traits of ‘Donganme,’ a grain sorghum variety developed to produce high antioxidants. ‘Donganme’ was planted in three locations on four dates from early May to early July. Each planted fraction was harvested 35, 40, 45, 50, and 55 days after the head shooting date, respectively. The results showed that significant differences existed between the growth period and content of polyphenol and flavonoid. The sorghum harvested at 35 days after head shooting had the higher polyphenol and flavonoid content in all planting times and the tannin content was increased as the planting date was delayed. So the sorghum grown in late planting dates (July 5) had highest polyphenol content (2.07 gGAE/100g) at early harvesting (35 days) while late planting gave the low grain yield (1.3 ton/ha). Polyphenol index to average temperature during 35 and 45 days after heading of ‘Donganme’ showed that total polyphenol contents were decreased by 5.2% and 4.4%, respectively, with increasing average temperature of 1oC. And high correlation (R=0.85) was observed between accumulated temperature and the amount of polyphenol of ‘Donganme’, confirming the major contribution of the quality traits is temperature. To produce high quality grain from sorghum the relation between the yield and nutrition components must be considered simultaneously (i.e., Sorghum produced the highest polyphenol and flavonoid when planted in June 15 and harvested at 40 to 45 days after head shooting .

In this study, we investigate the potential use of persimmon peels (PP) in mushroom culture medium for the production of functional mushrooms. Pleurotus eryngii was cultivated in medium supplemented with PP (SMPP) at the following concentrations: 0% SMPP (control), 5% SMPP, 10% SMPP, 15% SMPP, 20% SMPP, or 30% SMPP. The total polyphenol content, DPPH radical scavenging ability, ABTS cation scavenging ability, and reducing power of P. eryngii cultivated in SMPP were investigated. P. eryngii cultured in 20% SMPP produced the highest values for all four measurements. Total polyphenol content, DPPH radical scavenging activity, ABTS cation scavenging ability, and reducing power all increased upon the addition of PP. Based on our results, we can conclude that persimmon peels are a highly valuable supplement for functional mushroom culture medium.

In this study, the morphology and antioxidant content of shiitake mushrooms (Lentinula edodes) cultivated in smart farms and general farms have been compared. With regard to morphology, mushrooms produced in the smart farm system exhibited a slightly thicker and wider pileus and thicker and longer stipe than those in the general farm system. The stipe in the mushrooms from moderate-sized farms was harder, because the low relative humidity of cultivation rooms could induce mushroom tissue to harden. With regard to the antioxidant content, the free radical scavenging activity was evaluated by the DPPH assay. Among the various treatments, hot water extracts of freeze-dried shiitake produced from smart farms exhibited the highest DPPH value of 37.8%. In contrast, the lowest activity of 12.2% was observed in a 70% fermented alcohol extract of shiitake that was dried by hot air. The polyphenol content was higher in hot water extracts than in 70% fermented alcohol extracts. Additionally, the polyphenol content was higher in the freeze-dried samples than in hot-air dried ones. The smart-farm system was preferred over the general cropping system for cultivating shiitake mushrooms, because the antioxidant activity and polyphenol content of mushrooms from the smart-farm system was better; the functionality of this system was more improved than that of the general cropping system, and it enables mushrooms to be cultivated more efficiently. The antioxidant content is represented as the mean±SD of three replicates. Different letters indicate significant differences among samples, i.e., p<0.05.

The aim of this study was to evaluate the quality characteristics, antioxidant activities, and sensory properties of macaron with cabbage powder (CP). Physicochemical and sensory properties of macaron with different amounts (0%, 1%, 3%, 5%, and 7%) of CP were examined. The quality of macarons was evaluated based on spread factor, baking loss rate, color, texture, antioxidant activities, and sensory evaluation. As amount of CP addition increased, spread factor, baking loss rate, and L and a values decreased, whereas b value increased (p<0.05). For texture properties, hardness, cohesiveness, and springiness were increased by addition of CP (p<0.05). The gumminess and brittleness did not show significant changes up to 3% CP addition although significant changes in 5-7% CP addition (p<0.05) were evident. The total polyphenolic contents, DPPH radical scavenging activities, and reducing power were significantly increased by addition of CP at high concentrations (p<0.05). In the consumer acceptance of macarons, 3% CP showed the highest in color, flavor, texture, and overall acceptance and 5% CP showed the highest in taste. Meanwhile, macaron containing 7% CP showed the lowest scores in texture and overall acceptance (p<0.05). These data suggested that adding 3% of CP was the optimal concentration for making macaron.