Black chestnut (BC) was obtained through aging of fresh chestnut (FC) at 80℃ for 15 days. Proximate and mineral compositions along with colors of FC and BC were evaluated. With aging, moisture contents decreased by 50%, whereas sugar contents, carbohydrate contents, and calories increased. Contents of minerals (Fe, P, Ca, Na, Mg, K) were significantly higher in FC than in BC, showing an order of Mg < Ca < P < K in both FC and BC. Using a Hunter color system, it was found that lightness (L), redness (a), and yellowness (b) values of FC were higher than those of BC. Antioxidant and cytotoxic activities of hot water and ethanol (50, 80, 100%) extracts prepared from FC and BC were evaluated. Extraction yields were lower with FC than with BC. Among water and ethanol extracts, water extract showed the highest DPPH radical scavenging activity for both FC and BC. IC50 values for ABTS+ radical scavenging activities increased after aging. Cytotoxicities of FC and BC extracts were similar to each other. They were different against various cell lines (3T3, HeLa, and Sarcoma-180). These results suggest that BC could be used as a new processed food using chestnut.

The global pet market is continuously growing as the number of single-person households increases along with the preponderance of the nuclear family, so pet-related industries are steadily growing. In addition, the market related to the health of companion animals is also increasing significantly. Regarding the health of companion animals, it is reported that the incidence of adult diseases, like humans, is growing mainly due to activities in indoor environments and the lack of exercise due to the lack of time for companion animals. This paper studies the antioxidant properties of Jerusalem Artichoke extract, which can be used as a raw material for functional foods related to adult diseases in companion animals by using substances extracted from Jerusalem Artichokes grown by the first author. Samples to be tested were extracted from hot water extraction and ethanol extraction methods according to conditions. To confirm the antioxidant properties, absorbance analysis, thin-layer chromatography (TLC) analysis, polyphenol measurement, flavonoid measurement, and radical scavenging ability measurement by DPPH were performed to determine whether the raw materials applied in this paper could be used. It was confirmed that Jerusalem Artichoke extract is a suitable additive raw material for functional pet food.

This study was performed to investigate antioxidant and anti-inflammatory activities of perilla(Perilla frutescens L.) seed, flower and leaf according to extraction condition. Perilla seed extracts(PSE), perilla flower extracts(PFE), perilla leaf extracts(PLE) was extracted by stirring extraction (STE, 25°C), shaking extraction (SHE, 80°C), and sonication assisted extraction(SAE, , 25°C) with 94% ethanol, 60% ethanol and distilled water, followed by analysis of total polyphenol and flavonoid and testing radical scavenging activities. The highest total polyphenol content (5.47, 9.36, 38.58 mg gallic acid equivalent/g), total flavonoid content(5.77, 8.62, 46.44 mg catechin equivalent/g), ABTS(10.68, 19.46, 63.56 mg trolox equivalent/g) and DPPH(6.51, 7.69, 79.73 mg trolox equivalent/g) radical scavenging activity of PSE, PFE and PLE was observed in the HWE with 60% ethanol,. Among the three extraction method, SHE provided the best results for yield, polyphenol, flavonoid content of perilla seed, flower, leaf in comparison to STE or SAE. SHE with 60% ethanol of perilla seed, flower, leaf more effectively inhibited secretion of nitric oxide(NO) and pro-inflammatory cytokine in RAW 264.7 macrophage exposed to LPS compared to other extraction solvent and method. Therefore, these extracts obtained from perilla seed, flower, leaf could be used antioxidant and anti-inflammatory ingredients in the food industry.

To improve usability of super sweet corn, extracts were prepared with hydrolytic enzyme and changes in physicochemical and antioxidant properties were analyzed. Soluble solids and reducing sugars contents were higher in all enzyme treatment groups than in the control. When enzyme treatment time increased, contents of soluble solids and reducing sugars were also increased. There was no significant difference in lightness between treatment groups, with redness showing the highest value in the control and yellowness showing the highest value in the invertase treatment group. Free sugar content in the control was the lowest. However free sugar content in the enzyme combination treatment group was increased by more than four times compared to that in the control. Contents of ascorbic acid, flavonoids and polyphenols were higher in the enzyme treatment group than in the control. In particular, the enzyme combination treatment group showed the highest content. DPPH and ABTS radical scavenging abilities were significantly higher in all enzyme treatment groups than in the control. Radical scavenging abilities of cellulase treatment group and enzyme combination treatment group showed high activity. The activity increased when enzyme treatment time increased. The combined enzyme treatment method for super sweet corn was suitable for food processing.

This study investigated the quality characteristics and antioxidant activities of salad dressing prepared with Jerusalem artichoke powder (0%, 4%, 8%, and 12%). The pH, soluble solid content, and viscosity increased as the content of Jerusalem artichoke powder increased. The titratable acidity showed no significant differences between samples. The lightness values decreased, while the redness and yellowness values increased with increasing amounts of Jerusalem artichoke powder. The total polyphenol content ranged from 52.00-69.64 μg GAE/g, and increased with the increase in Jerusalem artichoke powder levels. The antioxidant activities measured via DPPH and ABTS radical scavenging activity and reducing power also increased with increasing Jerusalem artichoke powder, at a higher rate than in the control. These results suggest that it is beneficial to add Jerusalem artichoke powder when in salad dressing.

The purpose of this study was to investigate nutritional and functional ingredients and antioxidant activity after fermenting rice bran using Lactobacillus brevis for 24, 36, and 48 hours. The results of the analysis of the nutritional ingredients revealed that there was no significant difference in the carbohydrate, crude protein, crude fat and ash content regardless of the fermentation process and fermentation time. The amount of dietary fiber was significantly different between the unfermented and fermented rice bran and was observed to be the highest after a 48-hour fermentation. The -oryzanol, gamma-aminobutyric acid (GABA) and total phenolic contents were significantly higher in the fermented rice bran compared to the unfermented rice bran (p<0.05) and the GABA and total phenolic contents increased significantly as the fermentation time increased (p<0.05). The 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis-3-ethylbenzothiazoline-6- sulfonic acid (ABTS), superoxide and hydroxyl radical scavenging activities used to measure antioxidant effects significantly increased as the fermentation time increased (p<0.05). From these results, it was confirmed that the antioxidant effect and functional components, namely -oryzanol, GABA, and the total phenolic content of rice bran improved with fermentation. Based on these results, fermented rice bran could be presented as a functional material for use in high value-added industries.

This study investigated the antioxidant activities of wine made with aronia (Aronia melanocarpa). The ethanol concentration of the aronia wine was increased up to 7.8±0.1% on the 8th day of fermentation. Compared to other types of wine, the total amount of organic acids was highest in raspberry wine, followed by grape wine, arona wine, and aronia juice. Because, acetic, oxalic, and succinic acids were not detected in the aronia juice, but were detected in the aronia wine, it was determined that they were produced during alcohol fermentation. The polyphenol content in the aronia juice and wine was higher than in the grape wine and raspberry wine and was twice as much in the aroni wine than in the aronia juice. The flavonoid content in aronia juice and wine was higher than in commercial grape wine and raspberry wine. The DPPH radical scavenging ability was higher than 50% in the aronia wine and juice samples. ABTS radical scavenging activity was higher in aronia juice and wine than in raspberry wine and grape wine. The results of this study suggest that the development of wine with high antioxidant activity is possible if wine is made with aronia.

This study investigated quality characteristics and antioxidant activity of beetroots after blanching. Beetroots were blanched in distilled water, 2% NaCl water, and 2% citric acid water at 100°C for 3 minutes (the blanched group). The moisture content was highest in the control (CON) at 91.30% (p<0.05), and cooking loss was lowest in the water-blanched beetroot (BW) at 5.39% (p<0.01). Chromaticity decreased after blanching compared to CON (p<0.001). Total polyphenol contents (TPC) and total flavonoid contents (TFC) decreased after blanching, and as a result of comparing the True retention (TR) of the blanching treatment group, BW had the highest with TPC TR 91.22% and TFC TR 70.51%. DPPH and ABTS+ radical scavenging activities were highest in the CON, and in the blanching group BW was highest scavenging activity. The total number of microorganisms in the CON group was 2.97 log CFU/g, whereas no microorganisms were detected in the blanched groups. Therefore, this study, blanching in water without additives is the most appropriate method for preserving physiologically active substances and nutrients in beetroots and inhibiting microbial growth.

We determined physicochemical characteristics and antioxidant activities of cookies prepared by replacing wheat flour with 0, 3, 6, and 9% freeze-dried burdock powder instead of wheat flour. The leavening and loss rates of the cookies decreased in proportion to the amount of burdock powder added to the dough. The moisture content of the cookies increased in proportion to the amount of burdock powder added and the crude protein and hardness were higher in the burdock-added group compared to the control. The lightness and yellowness of the cookies decreased, and the redness increased in proportion to the amount of burdock powder added. The total flavonoid and polyphenol compounds in the cookies increased in proportion to the amounts of burdock powder added. The antioxidant activities also tended to increase in proportion to the amount of burdock powder added. Based on the above results, adding burdock powder to cookies can increase antioxidant activity by increasing the content of antioxidant components, such as polyphenols and flavonoids. In addition, it is believed that adding burdock powder at levels of 3 to 9% of the weight of flour would result in cookies with spreadability, swelling power, and hardness similar to those of regular cookies.

This study was conducted to evaluate in vitro antioxidant activity of goat meat hot water extracts and the changes in apoptosis-related protein expression levels in the cancer cells treated with these extracts. Goat meat hot water extracts were prepared using different cuts of goat meat, including foreleg, hindleg, loin, and rib. Among these extracts, the foreleg and hindleg extracts displayed higher (P<0.05) ABTS radical scavenging activity than the other two extracts. Protein expression levels of BAX, p53, and p21 were not different in the cells treated with the extracts from different cuts, regardless of the cell type. Only p53 expression in HT-29 cells was elevated (P<0.05) after loin extract treatment. These results suggest that antioxidant activity and apoptosis-related effects of goat meat hot water extract varied with cut of meat under in vitro conditions. Because all data was obtained from the in vitro experiment, the ability to generalize conclusions is limited. Additional in vivo studies are necessary.

This study aimed to examine the possibility of upcycling extracts of Angelica keiskei and Oenanthe javanica juice by-products through comparing enzyme extraction (EE) and complex extraction (CE) methods to increase the extraction yield and flavor of materials. A higher extraction yield was obtained for free amino acid content with EE and CE for A. keiskei and O. javanica juice by-products, respectively, and a higher extraction efficiency was achieved with juice by-products than with extracts prepared from raw materials before juice production. The content of major amino acids varied depending on the extraction method used. When used according to the characteristics of the extract, their use as a functional material was confirmed along with improvement in the flavor of the food. Consistently high extraction yields for organic acid and sugar levels were obtained with CE in A. keiskei and O. javanica juice by-products. The DPPH radical scavenging ability and TPC were consistently high with CE in A. keiskei and O. javanica juice by-products; the increase in extracted content was likely because of the reaction between the ethanol used for CE and the phenolic compounds. However, because the antioxidant capacity of the juice by-product extracts was somewhat lower than that of the extracts from raw materials before juice production, the amount used should be reviewed. The TFC was found to be higher in extracts obtained with EE than with CE for A. keiskei juice by-products; however, no significant difference was observed between EE and CE in the O. javanica juice by-products. Through this study, the taste compounds and antioxidant properties of extracts obtained from juice by-products produced after the production of A. keiskei and O. javanica green juice were analyzed, and the availability of high value-added materials was confirmed. Based on these research results, expanding specific R&D for practical use should be explored.

Hesperetin은 Hesperidin에서 유도되는 강한 항산화 기능의 플라보노이드 비당체이다. 본 연구 에서는 Hesperetin과 이의 Cyclodextrin 포접 복합체에 대하여 항산화, 항염증 및 항균 활성을 비교하였다. Hesperetin은 Hesperidin에 효소처리하여 제조되었으며, Hesperetin/Cyclodextrin 포접체는 용매 증류법에 의해 β-Cyclodextrin 및 Hydroxypropyl-β-Cyclodextrin을 사용하여 제조되었다. Hesperetin에 비해 Hesperetin/Hydroxypropyl-β-Cyclodextrin 포접체의 용해도는 93.5배 증가하였고, Hesperetin/β -Cyclodextrin 포접체의 용해도는 22.5배 증가하였다. 항산화 분석에서 Hydroxypropyl-β-Cyclodextrin 포접체는 Hesperetin과 유사한 라디칼 소거 활성능을 보인 반면, β-Cyclodextrin 포접체는 Hesperetin 보 다 약간 낮은 활성을 나타내었다. RAW 264.7 세포에 대한 세포독성은 Hydroxypropyl-β-Cyclodextrin 포접체, β-Cyclodextrin 포접체, Hesperetin의 순으로 세포독성이 낮았다. Hesperetin과 Cyclodextrin 포 접체는 모두 세포내 산화질소(NO), 종양괴사인자-α(TNF-α) 및 인터루킨-6(IL-6)과 같은 염증 매개체 를 감소시켰다. Hesperetin 및 Hydroxypropyl-β-Cyclodextrin 포접체는 상대적으로 β-Cyclodextrin 포접체 보다 더 효과적이었다. 피부 유해성 세균인 황색 포도상구균과 녹농균에 대해 억제 효과를 시험한 결과, 황색 포도상구균에 대해서는 Hesperetin = Hydroxypropyl-β-Cyclodextrin 포접체 > β -Cyclodextrin 포접체의 순서로 항균 효과를 나타내었으나, 녹농균에 대해서는 뚜렷한 억제효과를 나타내 지 않았다. 결론적으로, Hesperidin의 비당체 형태인 Hesperetin과 이의 Cyclodextrin 포접체는 다양한 생 물학적 활성을 보여주었으며, 용해도가 높은 Hydroxypropyl-β-Cyclodextrin 포접체가 β-Cyclodextrin 포접체에 비해 상대적으로 더 높은 활성을 나타내었다.

As the consumption of corn increases, the production of by-products is also increasing. In this study, functional substances and antioxidant activities of corn by-products were investigated to determine their applicability as functional materials. Total polyphenol, flavonoid contents, and ABTS antioxidant activity were the highest in leaves. The total phenolic acid content was the highest in cobs; p-coumaric and ferulic acid were the main components. Phytosterol content in leaves and stems was high at 64 and 50 days after sowing, 261.4 and 274.7 mg/100 g, respectively. β-sitosterol of the leaves and stems was the highest, 149.2 and 138.7 mg/100 g. The total phytosterol content of grains and by-products harvested 106 days after sowing was in the order of: corn silk, husk, grain, leaf, stem, and cob. Among the phytosterols, β-sitosterol was the highest, followed by stigmasterol and campesterol, and the composition was different depending on part. The total phytosterol content was the highest in husk and corn silk, but the stems and leaves, which account for 50% of the total corn biomass, also contained high phytosterol content. Therefore, corn leaves and stems are expected to be used as functional raw materials for the development of functional materials in the future.

The objective of this study was to investigate the distribution of functional compounds in perilla leaves of various genetic resources and their antioxidant activities. A comprehensive analysis of functional compounds was conducted for 90 genetic resources, focusing on total polyphenol content (TPC), total flavonoid content (TFC), individual phenolic content (IPC), and lutein. Their antioxidant activities were then analyzed based on their radical scavenging capacity using ABTS (2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) and DPPH (2,2-diphenyl-1-picrylhydrazyl). The TPC content exhibited a range of 13.19 to 35.85 mg gallic acid equivalent/g, whereas the TFC content varied from 11.74 to 46.51 mg catechin equivalent/g. Total IPC was detected in a range of 6,310.98 to 40,491.82 μg/g. Lutein was detected at levels between 70.97 and 597.97 μg/g. ABTS and DPPH radical scavenging activities of perilla leaves ranged from 30.39 to 58.58 mg trolox equivalent (TE)/g and from 7.74 to 46.56 mg TE/g, respectively. Furthermore, correlation analysis demonstrated that rosmarinic acid, a phenolic acid, exhibited a significantly positive correlation with antioxidant activity. These findings suggest that various genetic resource of perilla leaves could effectively mediate antioxidant capacity. Results of this study provide valuable information for use of perilla leaves in Korea as functional food materials.

Ultra-violet (UV) light is one of abiotic stress factors and causes oxidative stress in plants, but a suitable level of UV radiation can be used to enhance the phytochemical content of plants. The accumulation of antioxidant phenolic compounds in UV-exposed plants may vary depending on the conditions of plant (species, cultivar, age, etc.) and UV (wavelength, energy, irradiation period, etc.). To date, however, little research has been conducted on how leaf thickness affects the pattern of phytochemical accumulation. In this study, we conducted an experiment to find out how the antioxidant phenolic content of kale (Brassica oleracea var. acephala) leaves with different thicknesses react to UV-A light. Kale seedlings were grown in a controlled growth chamber for four weeks under the following conditions: 20°C temperature, 60% relative humidity, 12-hour photoperiod, light source (fluorescent lamp), and photosynthetic photon flux density of 121±10 μmol m-2 s-1. The kale plants were then transferred to two chambers with different CO2 concentrations (382±3.2 and 1,027±11.7 μmol mol-1), and grown for 10 days. After then, each group of kale plants were subjected to UV-A LED (275+285 nm at peak wavelength) light of 25.4 W m-2 for 5 days. As a result, when kale plants with thickened leaves from treatment with high CO2 were exposed to UV-A, they had lower UV sensitivity than thinner leaves. The Fv/Fm (maximum quantum yield on photosystem II) in the leaves of kale exposed to UV-A in a low-concentration CO2 environment decreased abruptly and significantly immediately after UV treatment, but not in kale leaves exposed to UV-A in a high-concentration CO2 environment. The accumulation pattern of total phenolic content, antioxidant capacity and individual phenolic compounds varied according to leaf thickness. In conclusion, this experiment suggests that the UV intensity should vary based on the leaf thickness (age etc.) during UV treatment for phytochemical enhancement.

기존의 합성 항산화제를 대체하기 위하여 천연물질 유래 항산화제인 파프리카 추출물을 돈육 패티에 이용하였다. 본 연구에서는 항산화제를 첨가하지 않은 돈육 패티(C), 합성 항산화제인 아질산염을 첨가한 돈육 패티(NC), 파프리카 추출물을 5 mg 첨가한 돈육 패티(T1), 파프리카 추출물을 10 mg 첨가한 돈육 패티(T2)를 제작하여 실험을 실시하였다. 돈육 패티는 7 ℃ 냉장 온도에서 0일 및 7일간 저장하였으며, pH, 육색, 가열 감량, 지방산패도, 및 카르보닐함량을 비교하였다. C에 비해 모든 처리구에서 낮은 pH와 가열 감량을 보였다(p < 0.05). 처리구에서 낮은 명도와 높은 적색도 값을 나타냈다. 또한 합성 항산화제인 아질산염 첨가구보다 파프리카 추출물 첨가한 돈육 패티에서 높은 적색도를 나타냈다(p < 0.05). 모든 처리구에서 저장기간이 증가할수록 카르보닐함량과 지방산패도는 증가하며, 저장 7일째 처리구에서 낮은 카르보닐함량과 지방산패도 를 보였다(p < 0.05). 특히 저장 7일째, 합성 항산화제인 아질산염을 첨가한 돈육 패티에서 가장 낮은 지방산패도를 보였다. 파프리카 추출물 또한 지방산패도를 낮추며, 파프리카 추출물 첨가량이 높을수록 더 크게 지질산화를 억제하였다. 따라서, 돈육 패티에서 파프리카 추출물을 첨가하면 돈육 패티의 산화를 억제할 수 있음을 확인했다. 또한 파프리카 추출물의 첨가량을 조절함으로써 아질산염과 유사한 항산화능을 지님을 확인하여 천연 항산화제로서의 가능성을 확인하였다.

In this study, the protein content and functional changes in soybeans cultured with Phellinus linteus HN00K9 were analyzed. P. linteus HN00K9 was cultured on soybeans. The crude protein content in soybeans cultured with HN00K9 (PMS) was 41.99%, which was higher than that in soybeans not cultured with the mushroom (UCS). The total free amino acid content in PMS increased to 39,963 mg/100 g, which was higher than that in UCS (36,817 mg/100 g). In particular, in PMS, glutamic acid accounted for 18.5% of the total amino acids at 7,413 mg/100 g. The total polyphenol content in PMS was 2.66 mg GAE/g, which was more than 45% higher than the amount in UCS (1.45 mg GAE/g). Additionally, PMS showed a DPPH radical scavenging activity of 33.3%, which was 3 times higher than that exhibited by UCS (11.5%), reflecting its high antioxidant content. Therefore, the PMS in this study has potential for use as a functional food material.

본 연구의 목적은 남자 대학 엘리트 조정선수의 2000 m 로잉 에르고미터 수행 후 저온침수 처 치를 통해 혈중 젖산, LDH, MDA 및 SOD의 변화에 긍정적인 영향을 주어 피로 회복에 미치는 영향을 구명하는 데 있다. 이에 남자 대학 엘리트 조정선수 10명을 대상으로 고강도 로잉 에르고미터 2,000 m 수 행 후 비 처치와 저온 침수 처치의 효과를 비교하였다. 측정 변인들에 대한 결과를 검증하기 위해 처치 및 시기 간 상호작용 효과를 분석하기 위해 ANOVA를 실시하였고 각 항목별 유의수준 .05로 설정하여 다음 의 결과를 도출하였다. 젖산은 시기 간 주효과가 나타났고(p<.001) 그룹 내 시기별 차이가 났다(p<.001). 또한, LDH는 그룹 내 시기별 차이가 나타났다(p<.05). MDA는 그룹×시기 간 상호작용 효과가 나타났고 (p<.05), 그룹 간(p<.05), 시기 간(p<.001) 주효과가 나타났다. SOD는 그룹 간, 시기 주효과가 나타났고 (p<.05) 회복 30분 후 그룹 간 차이가 나타났다(p<.05). 이를 종합해 볼 때, 본 연구에서 실시한 저온침수처치가 조정 선수의 혈중 피로 물질, 활성산소 및 항산화 효소에 유의한 효과를 나타냈다. 따라서 운동선수 의 고강도 훈련 후 저온침수를 적극 활용할 것을 권장한다.

This study investigated the antioxidant characteristics of sweet potato according to different plant parts and drying methods. The sweet potato plant parts were divided into root tubers, stems, stalks, leaves, and tips, and the drying methods were freeze-drying and hot air drying. Total polyphenol and flavonoid contents and radical scavenging activity of the sweet potato plant parts were significantly different depending on the plant parts and drying methods. The total polyphenol content of freeze-dried sweet potato leaves and tips were 52.76 and 46.19 mg chlorogenic acid equivalents/g sample, and the total flavonoid contents were 222.47 and 214.12 mg quercetin equivalents/g sample, respectively, and decreased with hot air drying. DPPH radical scavenging activity was higher in freeze-drying than hot air drying and was significantly different depending on the plant parts. The ABTS radical scavenging activity of freeze-dried sweet potato leaves and tips were 43.48 and 44.68 mg Trolox equivalents/g sample, respectively, and decreased with hot air drying. Therefore, additional studies on the functionality of using by-products from sweet potato cultivation are needed.