Plants synthesize antioxidant compounds as a defense mechanism against reactive oxygen species. Recently, plant-derived antioxidant compounds have attracted attention due to the increasing consumer awareness in the heath industry. However, traditional methods for measuring the antioxidant activity of these compounds are time-consuming and costly. Therefore, our study constructed a quantitative structure-activity relationship (QSAR) model that can predict antioxidant activity using graph convolutional networks (GCN) from plant structural data. The accuracy (Acc) of the model reached 0.6 and the loss reached 0.03. Although with lower accuracy than previously reported QSAR models, our model showed the possibility of predicting DPPH antioxidant activity in a wide range of plant compounds (phenolics, polyphenols, vitamins, etc.) based on their graph structure.

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.

This study is concerned with the optimization of the manufacturing process of a hot water extract containing antioxidant activity from Lycium barbarum, traditionally known to have various physiological activities. For the establishment of the optimization process, the central composite design of response surface methodology(RSM) was used. Thirteen extraction processes were performed by encoding the independent variables, extraction temperature (65.9oC–94.1oC) and extraction time (2.59 hr–5.41 hr). As a result of the experiment, the optimal manufacturing conditions for the extract were 340.0 mg/100 g of GAE at an extraction temperature of 94.1oC and an extraction time of 5 hr. The maximum yield of flavonoids was 22.44 mg/100 g of HES at an extraction temperature of 94.1oC and an extraction time of 4 hr. The conditions for producing the extract with the maximum antioxidant capacity (DPPH 92.12%) were 90oC and 4.5 hr extraction time. Therefore, the optimal manufacturing process conditions for extracts containing total phenol content, flavonoid content, and DPPH radical scavenging activity, which are dependent variables, were extraction temperature of 90-95oC and extraction time of 4 hr, which were not significantly different from the actual values. Therefore, Lycium barbarum extract rich in total phenol and flavonoid content related to antioxidant function is expected to be used as a functional food and cosmetic material.

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.

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.

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.

This study was conducted to provide basic data on the antioxidant activity, inhibition of adipocyte differentiation and reactive oxygen species (ROS) production of a mixture of Brassica juncea extract (BJE) and fermented black rice fraction (BRF). We investigated the total phenol content, total flavonoid content, antioxidant effects (DPPH radical scavenging, ABTS radical scavenging, reducing power, FRAP and ORAC assay) and anti-obesity activity of the mixture in 3T3-L1 cells. Our results showed that the total phenol and flavonoid content increased with increasing BRF mixture ratio. The antioxidant activity increased as the BRF mixture ratio increased. In addition, BJE and BRF mixtures did not show any cytotoxicity during the 3T3-L1 differentiation period. During adipocyte differentiation, BJE and BRF mixtures significantly inhibited lipid accumulation and ROS production compared to the control group. These results warrant further experiments to develop an anti-obesity functional food using a mixture of BJE and BRF.

This study analyzed the chemical characteristics and physiological activity of five kinds of fresh vegetables produced in trees in early spring and tried to use them as basic data for wild vegetable producers and processed food manufacturers using wild vegetables. The crude protein, minerals, ascorbic acid, folate, total phenol, total flavonoid, DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity and ACE (angiotensin converting enzyme) inhibitory activity were determined. Five spring wild vegetables contain high protein and phosphorus, indicating that they are useful food ingredients as sources of protein and phosphorus. Vitamin C content was high in R. venicifera and C. sinensis shoots, and in particular, R. venicifera and A. cortex shoots have high folic acid (folate) contents of 1,903.91 ug% and 1,525.35 ug%, respectively, which is considered a good food for folic acid intake in spring. The total phenol content was between 0.52% and 1.27%, and it was the highest in C. sinensis of 1.27%, followed by the order of R. venicifera, A.cortex, K.pictus, and A. elata, which tended to be consistent with the total flavonoid content. As for DPPH radical scavenging ability, C. sinensis (55.93%) showed the highest activity, and ACE inhibitory activity showed the highest activity in A. cortex (88.04%).

This study measured the biochemical properties, antioxidants, free sugars, organic acids, trigonelin, chlorogenic acids, and caffeine content of coffee prepared using different extraction methods by adding dried apple powder to develop high-quality functional drinks. Espresso had the highest soluble solids content and brownness at 9.17±0.88oBrix and 1.85±0.57. Its organic acid content was higher in the sample groups than in the control group, whereas the espresso group was highest in citric acid at 2184.11±0.01 mg/mL, malic acid at 2181.35±0.03 mg/mL, fumal acid at 40.42± 0.01 mg/mL, lactic acid at 32.04±0.02 mg/mL, and formic acid at 49890 mg/mL. Additionally, it had the highest sucrose, glucose, fructose, and sorbitol contents (p<0.05). In the trigonelin content, the sample groups showed a higher content than the control group, with the order being espresso > mokapot > water drip > frenchpress > sippon > hand drip (p<0.05). In the content of chlorogenic acid and caffeine, the sample groups showed higher content than the control group, with the order of espresso > mokapot > water drip > siphon > frenchpress > hand drip (p<0.05). As a result, espresso was found to be suitable for developing coffee drinks in manufactured coffee with different extraction methods.

This study selected the optimal conditions for enzyme treatment that can promote the extraction of functional components from Salvia plebeia (SP) and confirmed solubilization characteristics, functional component contents, and applicability evaluation in pilot-scale, antioxidative, and anti-inflammatory activity. The optimal conditions of pectinase, 1%, and 2 h (P) were determined through the enzyme treatment of SP. The water-soluble index and total polyphenol content were the highest in P compared to 100oC reflux condition for 2 h (CON). Component analysis performed using liquid chromatography-mass spectrometry revealed that flavonoid contents were increased 6.6-9.5 times in the P compared to CON. There was no difference in component content when comparing the measurement lab-scale and pilot scale. CON and P indicated cytoprotective effect against H2O2-induced RAW 264.7 cells. CON and P pre-treatment also reduced the production of nitric oxide and proinflammatory cytokines in LPS-induced RAW 264.7 cells. Furthermore, P showed higher antioxidant and anti-inflammation activities than CON. These results suggested that P has a higher concentration of bioactive compounds through enzyme treatment than that obtained from CON. Thus, it can be used as a primary material for industrial utilization, such as developing functional food materials using SP.

Seaweed-derived foods have long been popular in Korea because of their high content of nutrients that are beneficial to the human body. Recently, Korean seaweeds have been used as raw materials to produce new natural products with health benefits. Herein, we compared the antioxidant activity of 16 Korean seaweed extracts to explore their potential utility as health foods. The total phenolic content (TPC) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity of seaweed extracts were determined. We also investigated their ability to protect human diploid fibroblast (HDF) cells against hydrogen peroxide. The results showed that seaweed extracts at a concentration of 100 g/mL did not cause any cell toxicity. Sargassum thunbergii (Jichung-i) had the highest TPC and radical scavenging effects, followed by Porphyra tenera (Gim), Silvetia siliquosa (Tteumbugi), and Sargassum fusiforme (Tot). Hydrogen peroxide increased the production of intracellular reactive oxygen species, while P. tenera (Gim), Saccharina japonica (Dasima), and S. thunbergii (Jichung-i) extracts significantly decreased it. The effect was highest in the S. thunbergii (Jichung-i)-treated HDF cells. These findings indicate that S. thunbergii (Jichung-i) shows promise as a potential antioxidant raw material.

Centella asiatica (C. asiatica) has been widely used in food, cosmetics, and pharmaceutical industry as a functional material. In a previous study, we have investigated not only pharmacological effects such as antioxidative and anti-inflammatory effects, but also analyzed various functional ingredients. In this study, triterpenoids were analyzed using HPLC-DAD to determine marker compounds among functional ingredients. When triterpenoids were analyzed, asiaticoside from C. asiatica was determined as an optimal marker compound. Next, specificity, linearity, limited of detection (LOD), limited of quantification (LOQ), precision, accuracy, and range were evaluated using HPLC-DAD to determine asiaticoside contents in C. asiatica juice and extracts. The specificity was elucidated by chromatogram and retention time using an established analytical method. The coefficient of correlation obtained was 0.9996. LOD was 4.99 μg/mL and LOQ was 15.12 μg/mL. Intra- and inter-day precision of asiaticoside were determined to be 0.48~1.68% and 0.08~1.09%, respectively. Furthermore, the recovery rate of asiaticoside was 98.88% and the analytical range of Field-70E was determined to be 0.625~10 mg/mL. As a results of evaluating ABTS, DPPH, and FRAP antioxidative effect, Field-70E showed potent antioxidant activities. Results of this study could be used as basic data for quality standardization of C. astiatica juice and extracts.