The purpose of this study was to investigate and analyze the total phenolic content (TPC), antioxidant activities (FRAP, ABTS, and DPPH), and antibacterial properties of lotus (Nelumbo nucifera) extracts. Lotus leaves, stems, and seed pods were extracted with deionized water at 95℃, and with 70.5% ethanol at 85℃. The TPC ranged from 8.12 to 215.12 GAE mg/g. The ethanol extract of the seed pod had the highest TPC, and the TPC of the corresponding deionized water extract was 161.45 mg/g. FRAP values ranged from 104.03 to 3,546.39 TEAC μmol/g, ABTS radical cation scavenging activities ranged from 105.11 to 3,956.94 TEAC μmol/g, and DPPH radical scavenging activities ranged from 37.29 to 2,549.46 TEAC μmol/g. EC50 values ranged from 0.26 to 9.63 mg/mL, and 0.31 to 21.21 mg/mL for ABTS and DPPH, respectively. The ethanol and deionized water extracts of the seed pod showed higher TPC and stronger antioxidant properties (FRAP, ABTS, and DPPH) than those of characteristic of the leaf extracts. The ethanol and deionized water extracts of the seed pod showed antimicrobial activity against Bacillus subtilis, Staphylococcus aureus, and Pseudomonas aeruginosa with inhibition zones of 9.0 to 14.0 mm, and the ethanol extract of the leaf showed antimicrobial activity against B. subtilis and S. aureus with inhibition zones of 9.0 and 10.0 mm, respectively. Thus, the lotus seed pod could be used to produce novel teas, and could be a potential source of therapeutic ingredients for food and medicine.

The aim of this study was to analyze the functional components of five cultivars of ‘Mugunghwa (Hibiscus syriacus L.)’ for the development of ‘Mugunghwa’-added foods. There were five varieties, namely, Hibiscus syriacus ‘Hwanhee’ (HH), Hibiscus syriacus ‘Samchulli’ (SC), Hibiscus syriacus ‘Harmony’ (HM), Hibiscus syriacus ‘Baekgu’ (BG), and Hibiscus sabdariffa L (HB). Of the five varieties tested, HH extract showed the highest total phenolic content (131.85 GAE mg/g), DPPH free radical scavenging activity (95.18%), and anthocyanin and sugar contents. The sensory quality of powders from each Hibiscus variety was evaluated, and it was found that overall palatability decreased in the order: HH, SC, HB, HM, and BG. Thus, addition of Hibiscus variety, which has excellent functionality and palatability, to foods confers an extra element of Korean history and culture, which is expected to improve the marketability of various food products.

Ganoderma lucidum has been traditionally used as a medicine for treatment of bronchitis, arthritis, and high blood pressure, and it has been reported to display many biological activities including anticancer and immune activities. Since mushroom mycelium is known to have excellent biological activities together with mushroom fruiting body, studies on biological activities of mushroom mycelium have been actively conducted. Thus, the present study compared the biological activities before and after the cultivation of Ganoderma lucidum mycelium on Atractylodes rhizoma. When the radical scavenging activity was assessed by the DPPH assay, ARGL (ethanol extract of Atractylodes rhizoma mycelium fermented with Ganoderma lucidum) showed radical scavenging activity of 5.58~82.56% at concentrations of 10~500 μg/assay, while AR (ethanol extract of Atractylodes rhizoma) showed radical scavenging activity of 5.27~72.08% at the same concentrations. When measured by using the ABTS assay, ARGL showed higher radical scavenging activity than AR, which was consistent with the result obtained by the DPPH assay. In the MTT assay, the cytotoxicity of ARGL against all cell lines was higher than that of AR. In particular, the cytotoxicities of AR and ARGL against Hep3B at a concentration of 400 μg/assay were 71.81% and 86.40%, respectively. In addition, the result obtained by the SRB assay was consistent with the result obtained by the MTT assay. According to the results mentioned above, there is a high probability that medicinal herb cultures using mycelium can be used as sources of functional foods since the cytotoxicities against cancer cells and antioxidant activities increased when the mycelium was fermented with Atractylodes rhizoma.

구아바 잎 추출물이 미백 기능성 화장품 소재로써의 활용 가능성을 확인하고자 하였다. DPPH radical 소거 활성, 세포 내 ROS 측정, B16F10 melanoma cell 에서의 세포 독성 및 자외선A에 대한 세포 보호효과, 시험관 내 tyrosinase 억제 효과, 멜라닌 생합성 억제 효과를 측정하였다. 구아바 잎 추출물의 높은 DPPH radical 소거 활성과, 세포 내 ROS 활성 억제 측정을 통해 항산화 효과를 확 인하였다. B16F10 melanoma cell 에서의 세포 생존율이 모든 농도에서 98% 이상의 생존율을 나타냈으 며, UVA로부터의 세포 보호효과가 농도 의존적으로 높아지는 것을 확인하였다. 또한 10%의 시험관 내 tyrosinase 활성 억제 효과와 20%의 멜라닌 생합성 억제 효과를 확인되었다. 구아바 잎 추출물은 B16F10 melanoma cell에 대한 독성이 적고, 높은 항산화 활성과 tyrosinase 활성 억제 및 멜라닌 생합 성 억제 효과를 통해 안전하고 우수한 미백 효과를 가진 미백 기능성 화장품 소재로써의 개발 가능성을 확인하였다.

본연구는 콜라비 추출물의 항산화 및 항염 효능을 조사하기 위하여 수행하였다. 콜라비는 70% 에탄올을 이용하여 조추출한 후 헥산, 에틸아세테이트, 부탄올을 이용하여 용매 극성에 따라 순 차적으로 분획하였다. 항산화 활성은 총폴리페놀 함량 측정과 ABTS 라디칼 소거활성을 측정하여 평 가하였다. 에틸아세테이트 분획물이 총폴리페놀 함량(27.33±0.26 mg GAE/g)과 ABTS 라디칼 소거활 성(IC50 172.9±1.6 ㎍/mL)이 가장 높게 측정되었다. 항염 활성은 RAW 264.7 세포를 이용하였으며, 에 틸아세테이트 분획물이 가장 높은 항염 활성을 보였다. 에틸아세테이트 분획물의 LPS로 유도된 RAW 264.7 세포에서 전염증성 매개인자들에 대한 저해효과를 농도별로 측정하여 확인하였다. 콜라비 에틸 아세테이트 분획물은 NO, PGE2 생성과 iNOS와 COX-2 및 TNF-α, IL-6, IL-1β와 같은 전염증 성 사이토카인들의 단백질 발현을 농도의존적으로 저해하였다. 이러한 결과들은 콜라비가 항산화 및 항염 효능을 가지는 소재로서의 개발 가능성이 있음을 시사한다.

본 연구에서는 약용식물 추출물을 함유한 숙취해소 음료가 항산화 및 알코올 분해에 미치는 영향을 조사하기 위하여, 약용식물 추출물의 총 페놀성화합물 함량, 총 플라보노이드 함량 및 DPPH radical 소거활성 및 ALDH(aldehyde dehydrogenase) 활성을 측정하였고, 약용식물 추출물을 함유한 숙취해소 음료의 복용이 음주 후 호흡 중 알코올 농도에 미치는 영향을 조사하였다. 항산화활성은 빼빼목 추출물 에서 높은 수치(total phenolic compound 97.5.6mg/g, total flavonoid 306.5mg/g, DPPH radical 소거능 80.1%)를 나타냈으며 Acetaldehyde(ALDH)에 대한 활성은 헛개 및 울금 추출물에서 306% 및 292%로 가장 높은 활성을 나타내어, 헛개 및 울금 추출물이 ALDH 제거에 효과적인 것으로 나타났다. 헛개 및 울금 추출물이 함유된 숙취해소 음료를 이용하여, 임상실험을 실시한 결과, 시간경과에 따라 대조군에 비해 숙취해소음료 섭취군에서 알코올 농도가 감소되는 경향을 나타냈으며 흡연자에 비해 비 흡연자가, 남성에 비해 여성에게 숙취해소 음료의 섭취가 더 효과적인 것으로 확인되었다.

This study was designed to investigate the contents of icariin during ripening of Epimedium koreanum with sugar and Soju (25, 30, and 35% alcohol contents) using a homemade method. Contents of icariin of Epimedium wine were examined using high performance liquid chromatography. Icariin levels in Epimedium wine increased during the first 3 days of storage; after 6 days, icariin contents decreased gradually until 30 days. Contents of icariin in Epimedium wine by storage temperature (5 and 20°C) were not different during storage. After 30 days, icaiin was not detected in all tested Epimedium wines. Epimedium wines were assessed for 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, 2,2'-azinobis( 3-ethylbenzothiazoline-6-sulfonic acid) and (ABTS) radical scavenging activity. DPPH and ABTS radical scavenging activities increased in early storage periods, however, after 6 or 9 days, activities decreased gradually.

The objectives of this study were to select the seeds of Cucurbitaceae and Solanaceae genotypes in terms of superior with bioactive compounds content and to inform sophisticated data for developing the high value-added products. We evaluated to aspects of the antioxidant activity, polyphenol content, and flavonoid contents in seeds from two vegetable family. We used in the Cucurbitaceae(watermelon, squash, bitter gourd, and sponge gourd) and Solanaceae(hot pepper, sweet pepper, and egg plant) the total 408 genotypes. In Cucurbitaceae, polyphenol content of watermelon and squash genotypes were ranged 19.9-343.8 and 6.1-81.2 mg·100 g-1 DW, respectively. The polyphenol content of watermelon genotypes was 12% among all genotypes over 160 mg·100 g-1 DW. The mean of flavonoid content in watermelon and squash genotypes represented 80 and 41.3 mg·100 g-1 DW, respectively. In Solanaceae, flavonoid content of hot pepper genotypes was ranged 64.4-472.5 mg·100 g-1 DW, with an average of 165.0 mg·100 g-1. The 23 hot pepper genotypes were classified over 90% antioxidant activity. The antioxidant activity of sweet pepper was ranged 35.9-90.3%, and 23% of all genotypes represented 82% antioxidant activity. The polyphenol and flavonoid content of egg plant was ranged 38.1-642.0 mg·100 g-1 DW and 14.2-1217.0 mg·100 g-1 DW, respectively. In addition, we selected that 8 egg plant with the superior genotypes for antioxidant activity, polyphenol, and flavonoid content. Results revealed that there was significant variation of antioxidant activity and bioactive compounds contents in both vegetable famaily. In addition, we suggested that selected genotypes seeds with high contain bioactive compounds will be more efficiency to develop natural value-added products.

This study was carried out to investigate the antioxidant activities and the contents of antioxidant compounds in extracts derived from 23 medicinal crops. Dried plant materials were extracted by 80% methanol and the extracts were used to experiment. The levels of total phenolic compounds were much higher in Oenothera biennis, Houttuynia cordata, Cedrela sinensis, Rhus javanica, Artemisia annua, Reynoutria sachalinensis, and Dendropanax morbifera compared with other crops. On the other hand, the total phenolic compound levels in Carthamus tinctorius, Polygonum multiflorus, Ginko biloba, Solanum nigrum, and Saposhnikovia divaricata were relatively low. The total flavonoid contents were highest in H. cordata, followed by D. morbifera, A. annua, A. continentalis and O. biennis. DPPH activity was significantly higher in A. annua, R. javanica, C. sinensis, D. morbifera and O. biennis, and ABTS activity was significantly higher in R. javanica, C. sinensis, O. biennis, R. sachalinensis, A. annua, and D. morbifera than other plants. These results suggest that O. biennis, A. annua, R. javanica, D. morbifera, and R. sachalinensis can be utilized as food additives and natural antioxidants due to their strong antioxidant activity.

치자 껍질의 항산화 활성을 측정하기 위하여 70% methanol, distilled water (DW) 및 ethyl acetate (EA)의 3가지 용매를 사용한 추출물의 용매 별 flavonoid 함량 및 항산화 활성, 금속 chelating 능력 측정을 통하여 치자 껍질의 기능성 식품 재료로서의 가치를 검토한 결과, 치자 껍질의 proanthocyanidin 함량은 48.165±0.811 mg CE/g DW로 나타났으며, 추출 수율은 70% methanol (36.26%), DW (39.87%), EA (2.88%) 로 나타났다. 추출 용매 별 항산화 활성은 농도(0.2, 0.4, 0.6 mg/mL)가 증가할수록 유의적으로 증가하였으며, control로 사용된 ascorbic acid, BHA, EDTA 보다는 낮은 활성이 관찰되었다. Flavonoid 함량(mg QE/g)은 70% methanol (0.416), DW (0.225), EA (0.212) 순으로 확인되었으며 다른 항산화 분석 및 금속 chelating 능력 실험에서도 이와 유사하게 관찰 되어 모든 분석에서 70% methanol 추출물이 가장 활성이 강한 것으로 나타났다. 이상의 결과를 미루어 볼 때 치자 껍질의 용매 별 flavonoid 함량에 따라 항산화능, 금속 chelating 능력이 증가하는 것으로 사 료되며, EA 추출물을 제외한 다른 추출물에서의 수율과 항산화 활성은 높은 수준으로 관찰되었다. 따라 서 치자의 껍질은 proanthocyanidin과 flavonoid 화합물을 다량 함유하고 있으며 그로 인한 높은 항산 화 활성과 생리활성을 가지고 있어 기능성 식품 및 천연항산화제로서의 가치가 매우 기대된다.

본 연구는 우엉 뿌리 추출물의 항산화 활성 및 피부에 대한 안전성을 평가하기 위하여 총 폴 리페놀 함량, 총 플라보노이드 함량, DPPH radical 소거 활성을 통하여 항산화 활성을 살펴보고, B16F10 melanoma 세포에 대한 세포 독성 및 자외선 A에 대한 피부 세포 보호 효과를 확인하였다. 또 한 화장품 소재로서의 활용을 검증하기 위하여 1차 피부 첩포 테스트를 실시하였다. 본 실험 결과 우엉 뿌리 추출물의 함량이 증가됨에 따라 높은 폴리페놀과 플라보노이드의 함량이 확인되었으며, DPPH radical 소거 활성을 확인하였다. B16F10세포에 대한 세포 독성을 확인한 결과 B16F10 melanoma 세포 에 대해 독성이 낮고, 자외선 A에 대해 80% 이상의 세포 보호 효과를 확인하였다. 또한 1차 피부 첩포 테스트를 통해 우엉 뿌리 추출물이 피부에 자극이 거의 없음을 확인하였다. 이러한 결과를 통하여 우엉 뿌리 추출물이 항산화 활성과 자외선에 대한 피부 보호 효과가 뛰어나고 피부 세포에 대한 독성이 낮으 며, 피부에 대한 안전성이 확인됨에 따라 화장품 소재로서의 가능성을 확인하였다.

To enhance the physiological activities and reduce the off-flavor of garlic in the Kimchi, we manufactured the Kimchi seasoning replaced with 25~75% black garlic instead of raw garlic and measured the contents of antioxidants and antioxidant activities. The polyphenol compound content was 270.91 μg/mL in the control and 278.18~305.75 μg/mL in the Kimchi seasoning with black garlic. The polyphenol compound content increased by increasing the amount of black garlic in the Kimchi seasoning. The polyphenol compound contents gradually decreased during storage period. The flavonoid compound content was 26.18 mg% in the control and 26.80~38.72 mg% in the Kimchi seasoning replaced with 25~75% black garlic. The flavonoid compound contents increased by increasing the amount of black garlic. The flavonoid contents were different from those of polyphenol compounds during storage periods. In the case of DPPH electron donating abilities, DPPH electron donating ability of the control was 84.82%, which showed a lower antioxidative activity than the Kimchi seasoning replaced with black garlic. The electron donating abilities of the Kimchi seasoning replaced with black garlic were increased as the amount of black garlic was increased. In the lipid peroxidation test, the control showed no lipid peroxidation during the storage period. The Kimchi seasoning replaced with black garlic also inhibited lipid peroxidation during storage as in the control. However, it showed lower activity than the control. Reducing power was higher in the Kimchi seasoning replaced with black garlic than in the control. The higher the ratio of black garlic, the higher the reducing power.

한우육과 수입산 우육(호주 및 뉴질랜드)으로 육포를 제조하여 품질특성 및 항산화 활성을 비교하였 다. 육포의 두께는 한우육포에서 다소 두꺼웠고 전단가는 수입산보다 유의적으로 낮았으며, 표면색은 시료간에 차이가 적었다. 육포에 대한 전체적인 선호도는 뉴질랜드산 우육으로 제조한 육포와 한우육포 가 호주산 우육으로 제조한 육포보다 높은 것으로 인지되었다. 4주 동안의 실온 저장 시 저장기간의 경 과에 따른 수분활성도는 한우육포가 가장 낮았다. 육포를 4주간 실온에 저장하는 동안 지질과산화물 함 량은 수입산 우육으로 제조한 육포에 비해 한우육포에서 함량 변화가 적었다. 육포의 총 페놀 및 플라 보노이드 함량은 한우육포와 호주산 우육으로 만든 육포에서 서로 비슷한 수준이었다. 육포의 DPPH와 ABTS 라디칼 소거활성 및 환원력은 시료 첨가량의 증가에 따라 유의적으로 증가하였다. 한우육포는 저 농도(10∼50mg/mL)에서 항산화 활성이 높은 경향이었다. 한우육포는 전체적인 선호도 및 항산화 활성 이 높아 저장 안정성이 우수한 바, 한우육은 기능성 측면에서 육포 제조에 적절할 것으로 여겨진다.

Antioxidant activities of 80% methanol, water, and 70% ethanol extracts of Lentinula edodes GNA01 were compared and estimated. The yield of Lentinula edodes GNA01 was identified to be in the following order: water>70% ethanol>80% methanol, but there was no significant difference between 80% methanol and 70% ethanol extracts. The highest total phenolic content (TPC) and total flavonoid content (TFC) were found in water extract, and TPC of 80% methanol extract was higher than that of 70% ethanol extract and TFC of 70% ethanol extract was higher than that of 80% methanol extract. Water extract exhibited the strongest DPPH, ABTS radicals, and nitrite scavenging activities, Fe2+ chelating ability, and FRAP among the three extracts. In addition, antioxidant activity of 80% methanol extract was higher than that of 70% ethanol extract in most of the experiments. As a result, antioxidant activity of Lentinula edodes GNA01 showed a difference according to extraction solvent and concentration; nevertheless, water extract exhibiting high polarity had the strongest antioxidant effect. Consequently, water extract from Lentinula edodes GNA01 is anticipated to be useful for the development of a high value-added functional product

In this study, we evaluated the nutritional components and functional activities of Wooung (burdock, Arctium lappa L.) and Jerusalem artichoke (Helianthus tuberosus L.) tea. Roasting burdock’ contained 75.87% carbohydrates; in addition, the moisture content, crude fat, crude protein, and crude fiber were 10.43%, 1.77%, 8.50%, and 3.43%, respectively. Roasting Jerusalem artichoke showed 77.477% carbohydrate content, with moisture content, crude fat, crude protein, and crude fiber of 10.67%, 1.23%, 7.83%, and 2.80%, respectively. Roasting burdock’s water-soluble dietary fiber content was 4.8 g/100 g and insoluble dietary fiber content was 1.5 g/100 g; whereas, roasting Jerusalem artichoke’ water soluble dietary fiber content was 2.4 g/100 g and insoluble dietary fiber content was 1.6 g/100 g. The highest mineral contents in roasting burdock and Jerusalem artichoke were potassium and magnesium, in order. The results of amino acid analyses s indicated a total of 25 types in roasting burdock, with total amino acid content of 1,382.112 mg/100 g, and essential amino acid content of 766.031 mg/100 g. In total, 24 types of amino acids were separated and identified in roasting Jerusalem artichoke, with total amino acid content of 2,678.018 mg/100 g, and total essential amino acid content of 157.294 mg/100 g. Roasting burdock and Jerusalem artichoke’ polyphenol contents were 32.56 and 29.56 mg GAE/g each, and their flavonoid contents were 16.54 and 16.71 CE/g each. IC50 values of DPPH radical-scavenging activity of roasting burdock and Jerusalem artichoke were 12.99 and 19.74, respectively; and IC50 values of hydroxyl radical-scavenging activity were 25.96 and 22.93, respectively.

연구는 홍삼박 물추출물(RGW), 에탄올추출물(RGE), 1,3-B.G추출물(RGB)을 HPLC로 성 분 분석과 B16F10에 대한 세포생존율, 항산화능 및 주름개선 효능 평가를 실시하여 홍삼박 추출물의 화장품 소재로서의 응용가능성을 알아보았다.추출물의 HPLC 성분 분석 결과, 세 가지 추출물 모두 다양한 종류의 진세노사이드가 검출되었으며 그 중 RGB가 가장 많은 함량의 진세노사이드가 검출되었다. B16F10의 세포생존율 측정 결과, RGW와 RGB가 유사하며, RGE보다 높은 생존율을 보여주었다. DPPH radical 소거능 측정 결과 RGE>RGB>RGW 순으로 나타났으며 SOD유사활성능 측정 결과는 RGB>RGE>RGW순으로 활성능을 보여주었다. Elastase 저해능 측정 결과에서는 RGW>RGB>RGE 순으로 활성을 보였다. 위와 같은 결과 를 종합하여 볼 때 피부안전성이 우수하며 항산화 및 주름개선 화장품소재로서 RGW와 RGB가 적합할 것으로 판단된다.

This study was conducted to investigate the effects of Kojongsi persimmon peels as a mushroom substrate on antioxidant activity of Pleurotus eryngii. The Pleurotus eryngii was growth on the medium with 0, 5, 10, 15, 20, 30, 40, 50% Kojongsi persimmon peels. The Pleurotus eryngii was extracted into ethanol and their antioxidant activities were analyzed. The total polyphenol content was highest in the 20% Kojongsi persimmon peels treatment (40±0.38 mg of gallic acid equivalents/100 g) than 0% Kojongsi persimmon peels treatment (21 ±0.18 mg of gallic acid equivalents/100 g). The 20% Kojongsi persimmon peels treatment showed better DPPH scavenging activity (36.81±0.23% at 1 mg/ml), ABTS scavenging activity (39.03±0.10% at 1 mg/ml) and reducing power (0.3±0.10% at 1 mg/ml) than 0% Kojongsi persimmon peels treatment and another extract ones. Overall, total polyphenol content and antioxidant activities of extracts from Pleurotus eryngii was increased dose dependently and 20% Kojongsi persimmon peels treatment was showed better total polyphenol content and antioxidant activities than 0% Kojongsi persimmon peels treatment and another extract ones.

Quality assessment of sweet persimmon or “Fuyu” was evaluated over room temperature distribution periods after 40-day storage at 0oC cold room. All Hunter’s values (L, a, and b) of sweet persimmon were significantly decreased after 4-day room temperature distribution while the flesh firmness was drastically decreased after 3-day room temperature distribution. Glucose and fructose contents were significantly increased by the degradation of sucrose after 3-day room temperature distribution. The highest extraction yield was obtained in the flesh of persimmon. Extraction yields of each part of “Fuyu” persimmon were 15.53% for flesh, 10.53 for seed, and 13.83 for flower bud. However, the total phenolic content of flesh was 4.8 μg/mg which was extremely lower than that of the seed (175.5 μg/ mg) and flower bud (178.2 μg/mg) of sweet persimmon. With high phenolic content, both the flower bud and seed of sweet persimmon showed excellent antioxidant activities by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azinobis( 3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) free radical scavenging test. The results showed a great potential for byproducts (seed and flower bud) of long-term, cold-stored sweet persimmon “Fuyu” as a good antioxidant material for novel functional foods.