Cryopreservation of miniature pig sperm is essential because of high demand of organ transplant in mass production. However, miniature pig sperm are vulnerable to oxidative stress more than other mammals. Erythritol is a naturally occurring sugar alcohol with powerful antioxidant property. Thus, the aim of our study is to verify if erythritol could reduce lipid peroxide and enhance viability of frozen thawed miniature pig sperm. Ejaculated semen samples were frozen with cryoprotectant subjected to erythritol treatment (0, 10, 100, 500 mM). After frozen thawed, spematozoa viability were examined using the computer assisted sperm analysis (CASA) system. The product of lipid peroxidation, malondialdehyde (MDA) were quantified using spectrophotometer with DPPH and ABTS assays as ROS scavenger markers. Our result showed that erythritol enhanced sperm viability (p<0.05), reduced lipid peroxides significantly (p<0.05), proving the concentration of 100 mM erythritol to be an effective for lowing oxidative damage. Data from our study suggest that erythritol exhibits significant lipid peroxidation scavenging characteristics which may prevent oxidative damage, enhance viability of frozen thawed sperm and thus could be a effective additive as cryoprotectant.

To increase the stability of anthocyanin from black rice, β-cyclodextrin (β-CD) formed a complex with anthocyanin, and thermal and UVB stability of the complex was investigated at various pH levels. The formation of β-CD complex with anthocyanin was confirmed by the decreased UV-Vis spectrophotometer absorbance (at 511nm) with increasing the concentration of β-CD at pH 2, 2.5, 3, 4, and 5. ABTS (2, 2’-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid)assay was conducted to measure radical scavenging capacity (RSC) of the complex at pH 2, 4, 6, and 8, after which the RSCs were recorded over the 24 h heating(95°C) and 24 h UVB irradiating periods. The RSC values of the complexes increased as the β-CD concentration increased (0.1-2%) at pH 6 and 8. Upon thermal treatment, the RSC readings of the complexes tended to decrease to a lesser extent compared to the anthocyanin control (without β-CD) at pH 2. This result suggests that the thermal stability of anthocyanin was more retained in the presence of β-CD at low pH (pH 2). However, in the case of UVB irradiation, the effect of β-CD complex on the anthocyanin RSC was not significant, though the RSC values for both the anthocyanin control and complexes trended downward as the UVB irradiation time increased at all pH ranges except for pH 8 (no downward trend). In short, this study suggests that the effect of β-CD complex on the stability of anthocyanin antioxidant capacity depends on pH and the susceptibility to the degradation process.

Antioxidant packaging have been investigated for a very long time, since lipid oxidation may cause a lot of quality problems which are not just on lipids but also to other components of food during storage and transportation. Lipid oxidation of packaged food can be by partly excluded by adding antioxidants to the packaged food, however, in order to make sure sustain release of antioxidant in a relatively long term and avoid food safety problems concerned by consumers, controlled release antioxidant active packaging, on the basis of active packaging, has been introduced and investigated. Controlled release packaging (CRP) means that active compounds release from packaging materials in a controlled manner which offers a prolonged delivery of active compounds at predictable and reproducible release rate. This study focuses on three subject in regard to the realized methods of controlled release of antioxidants in food packaging, which include encapsulation of active compounds with a mesoporous matrix, modification of structure and composition of multilayer film, and preparation of hydrogel bio-based packaging polymers.

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 black raspberry (Rubus coreanus Miquel) contains anthocyanin, tannins, gallotannin, gallic acid, ferulic acid and phenolics. It brightens the eyes and protects the liver and kidneys. It was effective for anti-aging. Thus, the purpose of this study was to inform the excellence of black raspberry and to screen antioxidant activity to ensure the possibility as a functional material. In this study, bioactive compounds in black raspberry were determined. Additionally, black raspberry was extracted by CM (chloroform:methanol, 2:1, v/v), 70% methanol and 70% ethanol, and were investigated and compared in vitro methods. Total phenol and flavonoid contents were measured to compare each different solvents. In addition, DPPH radical scavenging activity and ABTS radical scavenging activity, ferric reducing antioxidant power, reducing power were determined to measure the antioxidant activity. The results were the highest in 70% ethanol extracts, and the higher the concentration showed a significantly higher antioxidant capacity. When observed the relationship between the study, antioxidant activity of black raspberry was supposed to affect by the anthocyanin, phenol and flavonoid contents.

This study was conducted in order to investigate the antioxidant capabilities and quality characteristics of instant porridge made of foxtail millet (Setaria italica Beauv.) from different varieties with different endosperm characteristics and processing using different methods. The two foxtail millet varieties used in this study were waxy foxtail millet, ‘Samdachal’, and non-waxy foxtail millet, ‘Samdame’. The means of processing food to create instant porridge were dry cereal frying, wet cereal frying, freeze drying after steaming, popping, and no treatment. The WAI (water absorption index) of instant porridge made of waxy foxtail millet was higher than that of non-waxy foxtail millet, and popping created the highest WAI among the treatments tested. Whean we analyzed RVA characteristics of non-waxy foxtail millet instant porridge, peak viscosity and setback values were decreased in all processed foxtail millet instant porridge compared to non-waxy foxtail millet instant porridge. In waxy foxtail instant porridge, the peak and final viscosities of processed treated instant porridge increased. The viscosity just after pouring hot water into the instant porridge was higher in waxy foxtail millet porridge treated by freeze drying after steaming, popping, and wet cereal frying; the viscosity of non-waxy foxtail porridge was increased after popping as compared with the other treatments. The polyphenol contents and antioxidant activities were increased in all processed, treated-instant porridge except for freeze dried porridge after steamingnt. The popping treatment showed the highest polyphenol contents (1.5 fold), and ABTS antioxidant activity (1.2 fold), compared to no treatment. Non-waxy foxtail millet porridge produced by popping earned the highest sensory evaluation scores.

The study examined qualities including chlorophyll, total phenol, total flavonoid content and antioxidative activity in 7-year-old mistletoe that was artificially cultivated with Japanese apricots as the host. The chlorophyll a content of the artificially cultivated Japanese apricot mistletoe leaves was 7.67 mg/g (old leaves) and 3.17 mg/g (new leaves), while the chlorophyll b content was 0.80 ~ 3.53 mg/g and 1.31 ~ 3.56 mg/g. The carotenoid content of the Japanese apricot mistletoe leaves were in the range of 0.29 ~ 2.48 mg/g, and the old leaves (1.85 mg/g) had a carotenoid content 2.1 times higher than the new leaves (0.89 mg/g). The total polyphenol content of the leaves and nodes of the 7-year-old mistletoe was 60.22 mg/100 g TAE for the leaves and 35.50 mg/100 g TAE for the nodes. Among the host trees, polyphenol content was highest (81.44 mg/100 g TAE) in the old mistletoe leaves of the Quercus mongolica, while the total flavonoid content of the Japanese apricot mistletoe was higher in the new leaves (47.89 mg/100 g RUE) than the old leaves (42.19 mg/100 g RUE). The DPPH radical scavenging ability of the Japanese apricot mistletoe scored a low 22.4 ~ 28.5% in the leaves, but was relatively high in the nodes at 52.4 ~ 80.1%. In terms of 1mg/mL concentration, the new leaves (69.1%) and old leaves (82.3%) of the Quercus monglica mistletoe displayed the highest inhibition rate. Chestnut mistletoe displayed an inhibition rate of 21.9 ~ 31.9% for the leaves, and 35.0 ~ 63.8% for the nodes. These results indicate that Japanese apricot mistletoe would be substitute oak tree mistletoe as a source of bio-active property for functional food and medicine.

This study was conducted to investigate the total polyphenol, total flavonoid and the antioxidant activity in different origin and parts of Moringa olerifera cultivated in Cheorwon. The extraction yield from leaf, root and stem were 25.5, 23.0, 12.3%, respectively. The total polyphenol content was high in the leaf extracts (15.77 mg/g) followed by root extracts (11.23 mg/g) and stem extracts (3.50 mg/g) but the difference of origin was not observed. The total flavonoid content was high in the leaf extracts (14.78 mg/g) followed by stem (1.36 mg/g) and root (1.14 mg/g). The total flavonoid content of Philippines and Thailand leaf were statistically high compared to india leaf. The DPPH radical scavenging activity was high in the leaf extracts at the 1 mg/ml, 0.25 mg/ml but the difference of origin was not observed. The DPPH radical scavenging activity may be attributed to the presence of several compounds such as polyphenol and flavonoid. Hence consumption of diet supplemented with Moringa olerifera leaves could protect the human against diseases induced by oxidative stress.

This study was conducted to get beneficial information of fatty acid compositions and antioxidant resources from safflower genetic resources. The fatty acid compositions and antioxidant activities in 128 safflower germplasm collected from South Asia and Africa were evaluated using gas chromatography and spectrophotometer, respectively. The total oil contents in safflower germplasm were 15.8 ~ 32.2%. The unsaturated fatty acid and linoleic acid were 89.4 ~ 93.3%, and 15.5 ~ 80.4%, respectively. Six accessions (K184652, K184658, K184662, K184671, K185831, and K185832) from South Asia exhibited high oleic acid contents. Variation of DPPH and ABTS activities ranged from 0.8 ± 0.28 to 7.6 ± 0.06 μg ASC mg-1 and from 23.1 ± 1.72 to 134.7 ± 1.25 μg Trolox mg-1, respectively. Total polyphenol contents ranged from 5.1 ± 0.17 to 52.0 ± 1.24 μg GAE mg-1. The antioxidant activities and fatty acid compositions were not different between the South Asia and Africa germplasm, while oil contents of seeds were higher in South Asia germplasm. DPPH values had positive correlation with ABTS activity (r = 0.862**) and total polyphenol contents (r = 0.864**) whereas oleic and linoleic acid showed strong negative correlation (r = −0.998**). Principal component analysis based on oil and antioxidant traits exhibited that the first four principal components together expained 85.0% of the total variation.

The effect of drying temperature and steaming time on the browning and antioxidant activity of dried Platycodon grandiflorum was investigated. Thirteen treatment conditions were constructed using central composite face-centered design containing 5 center points. Drying temperature and steaming time (as factors) were 45-75oC and 15-45 min. According to treatment conditions, dried Platycodon grandiflorum was assessed for color characteristic, degree of browning, total polyphenol content, and DPPH and ABTS free radical scavenging (as responses). When increasing drying temperature within a given steaming time, dried Platycodon grandiflorum exhibited decreased lightness, increased redness, degree of browning, and total polyphenol contents, and enhanced antioxidant activities. Except for total polyphenol contents and antioxidant activities, steaming time within a given drying temperature exhibited similar effects to those observed in drying temperature. However, steaming time did not likely influence total polyphenol contents and revealed the opposite trends observed for the effect of drying temperature on their antioxidant activities. The overall results suggested that drying temperature was the main factor for changes in the browning and antioxidant activity of dried Platycodon grandiflorum.

본 연구는 잠재적인 생균제제 Lactobacillus plantarum P1201을 이용하여 갈색콩 두유의 젖산발효 중 이화학적 특성, 총 phenolics, isoflavone 함량 및 항산화 활성 변화를 연구하였다. 갈색콩 두유는 발효가 진행됨에 따라 pH가 최종 4.03으로 감소하였으며, 이에 따라 총산이 증가하여 발효 후(60시간) 1.03%를 나타내었다. 생균수 역시 11.55log cfu/g으로 발효 과정 중 점차적으로 증가하였다. 총 phenolics 함량은 발효 전 2.87mg/g에서 발효 후 2.98mg/g으로 약간 증가하였다. Isoflavoneglycosides 및 -malonylglycosides 형태는 감소하였고 -aglycones 형태는 증가하였다. 특히 발효 초 기 isoflavone-aglycones 함량은 38.30μg/g에서 증가하여 발효 36시간째 84.31μg/g으로 최대치를 나 타내었고 이후에는 감소하였다. 발효 36시간째 isoflavone-aglycones 형태인 daidzein, glycitein 및 genistein의 함량은 각각 24.12μg/g, 25.25μg/g 및 24.71μg/g이었다. 한편 DPPH 및 ABTS 라디칼 소 거활성 및 환원력은 발효 중 서서히 증가하였다.

This study analyzed the antioxidant properties of Equisetum arvense and its effects on serum factor levels in mice fed a high-fat diet. The aim was to establish a new effective resource for biologically active materials. E. arvense stem and root extracts were obtained using deionized water at 95℃, and 70.5% ethanol at 85℃. These extracts were used to analyze the total phenolic compounds and antioxidant (ABTS, DDPH, and FRAP) activities. The effects of prepared ground samples were evaluated by feeding them to mice. E. arvense extracts showed strong antioxidant effects. The caffeic acid content was highest in the 70.5% ethanol extract of the vegetative stem, as determined by high-performance liquid chromatography. The blood concentrations of insulin and leptin were significantly lower in mice fed a high-fat diet supplemented with extracts of the root, reproductive stem, and vegetative stem of E. arvense than in mice fed only a high-fat diet. These results suggest that the polyphenolic compounds in E. arvense extracts exert various antioxidant effects. The stems and root of E. arvense can lower the blood levels of insulin and leptin, even after consumption of a high-fat diet.

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.

본 연구에서는 최대한 인삼의 외형을 원형삼 형태의 홍삼 과 유사하게 유지하면서도 기능성은 증진시킬 수 있는 신속 한 고온고압 처리 공정을 확립하기 위하여 다양한 고온고압 처리공정 조건에 따른 이화학적 성분 특성 및 항산화 활성 변화를 살펴보았다. 산성다당체 및 홍삼 특유의 진세노사이 드 Rh1, Rg2, Rg3의 함량은 140℃, 3 kg/cm2의 고온고압 처리 조건에서 가장 높은 반면, 총 페놀 화합물 및 말톨 함량은 156℃, 5 kg/cm2의 고온고압 처리조건에서 가장 높았다. 그러 나 홍삼의 증자 처리 시 156℃, 5 kg/cm2의 처리조건에서는 시 료가 터지거나 외형의 변형이 심하기 때문에 140℃, 3 kg/cm2를 최적 온도 및 압력으로 설정하였다. 한편, 증자 시간이 증 가함에 따라 총 페놀 화합물, 말톨 및 흑삼특이 진세노사이드 함량은 지속적으로 증가하는 경향을 나타내었으나, 20분간 처리한 군의 외형이 기존의 홍삼과 가장 유사한 외관을 나타 냈으므로, 140℃, 3 kg/cm2에서 20분 동안 증자 처리하는 것 을 본 실험의 최적 조건으로 설정하였다. 최종적으로 이러한 최적조건을 통해 제조된 홍삼의 항산화 효능을 분석한 결과, 시중에서 판매되는 백삼, 홍삼 및 흑삼과 비교하여 높은 항산 화 성분 및 항산화 활성을 나타냈다. 따라서 본 연구를 통해 확립된 고온고압 처리를 통한 신규홍삼 제조기술은 그 형태 가 기존의 홍삼 제품과 유사하면서도 공정이 신속하고, 품질 은 흑삼과 비슷한 고기능성 신규 인삼제품 개발 시 응용 가능 한 공정으로 사료된다.

본 연구는 오래전부터 민간요법으로 암의 치료제로 사용된 약초인 와송 추출물의 항산화 활 성과 항노화 효능을 검증하였다. 와송 추출물의 항산화 활성을 측정한 결과, 총 폴리페놀 함량은 100 g 의 와송 추출물 건조중량 당 12 g의 높은 caffeic acid 당량이 함유되어 있는 것을 확인하였고, 총 플라 보노이드 함량은 100 g의 와송 추출물 건조중량 당 1.7 g의 quercetin 당량이 함유되어 있는 것을 확인 하였다. DPPH free radical 소거능은 와송 추출물 1%의 농도에서 79.7%의 높은 소거능을 확인하였다. 또한 와송 추출물의 항노화 효능 측정 결과 25 μg/mL, 50 μg/mL 농도에서 control과 유사한 MMP-1 발현 억제능을 확인하였다. 와송 추출물의 임상실험결과 와송 추출물 함유 화장품 사용군의 수 분함량은 오른쪽 볼과 코, 턱의 부위에서 통계적으로 유의하게 증가하였고, 정상적인 피부의 유분 함량 과 pH를 유지하는 결과를 확인하였다. 이상의 결과에 따라 와송 추출물은 항산화와 항노화 효능을 가진 천연 화장품 소재로서의 활용 가능성이 있다고 사료된다.

본 연구에서는 국내산 고려엉겅퀴를 건강기능식품 소재로 활용시 기초자료 제공하고자 주요 산지별 pectolinarin함량, 총 플라보노이드 함량, DPPH라디칼 소거능 및 ORAC 지수 등을 분석하였다. 산지별 고려엉겅퀴의 pectolinarin함량은 3.95 ± 0.05 ~ 7.29 ± 0.07 mg/g로 강원도 D농장(GW-D)에서 가장 높은 함량을 보였다. 총 플라보노이드 함량은 산지별로 40.42 ± 0.91 ~ 76.70 ± 2.24 mg PNE/g 수준으로 전라남도 A농장(JN-A) 추출물에서 가장 높은 함량을 나타내었고 강원도 A농장(GW-A) 추출물에서(40.42 ± 0.91 mg PNE/g)로 가장 낮은 함량을 보였다. DPPH 라디칼 소거능의 경우, 산지별로 31.25% ~ 81.93%의 활성을 보였고, ORAC 지수는 산지별로 179.62~514.49 μM TE/g로 강원도 D농장(GW-D)과 강원도 E농장(GW-E)에서 각각 514.49, 501.73 μM TE/g 으로 가장 높은 ORAC 수치를 나타내었다. 결론적으로 고려엉겅퀴 추출물은 pectolinarin과 유용성분을 함유하고 DPPH 라디칼 소거능 및 ORAC 활성 등의 항산화활성을 갖는 것으로 나타났다.

Korean organic Hanwoo was compared to imported beefs from the America and Australia on the quality characteristics and antioxidant activities. Crude lipid content was significantly higher in Hanwoo. Marbling of Hanwoo has been recognized as well among the comparison groups. Cooking loss of Hanwoo was significantly lower than imported beefs, and its water holding capacity was significantly higher. After cooking, share force was significantly lower in Hanwoo than imported beefs. Contents of total composition amino acid were lower in Hanwoo than imported beefs, but ratio of essential amino acid was higher in Hanwoo. In Hanwoo, contents of saturated fatty acid(SFA) were lower, and poly unsaturated fatty acid(PUFA) content was significantly higher than imported beefs. Especially, oleic acid content was ranged 53.95~ 56.05% in all tested beef samples, and its content was the highest in Hanwoo. Hanwoo was higher than imported beefs in MUFA/SFA ratio, but it was lower in PUFA/SFA ratio. Lipid peroxide content was significantly lower in Hanwoo than imported beefs during their storage for 21 days at 4°C. Contents of total phenolic and flavonoid were not significantly different among the comparison groups. Activities of DPPH and ABTS radical scavenging in Hanwoo was significantly higher than American beef, but not significantly different from Australian beef. Therefore, the quality and antioxidant activity of Hanwoo beef are thought to be more dependent on the MUFA than phenolic compounds.

건강한 삶에 대한 현대인의 관심이 나날이 고조되고 있으며, 이에 따라 노화와 질병의 예방에 효과가 있는 항산화제의 연구가 활발히 이루어지고 있다. 특히 천연물이나 식품을 소재로 한 식이성 항산화제에 대한 연구는 꾸준히 증가하고 있는 추세이며, 천연물의 소재나 연구 분야의 폭이 매우 넓다. 본 연구는 고들빼기의 기능성 식품으로서 이용 가능성을 검토하기 위하여 동결건조 후, 각각의 용매(에탄올, 메탄올, 물)로 추출한 샘플을 DPPH radical 소거능, 아질산염 소거능, 총 페놀함량, 유기산 및 미생물함량을 측정하였다. 고들빼기 추출물에 대한 DPPH radical 소거능은 대체로 추출농도가 높아질수록 증가하는 경향을 보였고, 메탄올로 추출한 80% 희석액으로 추출했을 때 DPPH radical 소거능이 약 76.3%로 가장 높게 나타났다. pH가 증가함에 따라 아질산염 소거능은 감소하였고, 메탄올로 희석한 시료가 pH 1.2에서 77.8%으로 가장 높았다. 총 페놀 화합물 함량은 에탄올로 추출한 100% 희석액에서 76.7 mg GAE/g으로 가장 높았다. 고들빼기 김치의 유기산은 젖산, 구연산 순으로 높게 검출되었다. 저장기간이 길어질수록 총균수는 줄어들고, 유산균수함량이 증가하였다. 이러한 결과로 볼 때 고들빼기는 폴리페놀 함량이 풍부하고, DPPH, 아질산염 소거효과를 보여, 기능성 소재로서의 활용이 가능하리라 생각된다.