This study investigated phenolic compounds and radical scavenging activities of rapeseed plants according to cultivar and growth stage. For 1st, 2nd, and 3rd harvested rapeseed plants, total polyphenol contents were 12.56~15.85, 10.28~13.17, and 9.94~16.01 mg gallic acid equivalents/g sample, respectively; total flavonoid contents were 9.86~11.05, 10.41~13.06, and 8.18~16.64 mg catechin equivalents/g sample, respectively; total chlorophyll contents were 17.26~21.66, 19.31~24.95, and 22.16~38.39 mg/g sample, respectively; and total glucosinolates contents were 31.13~46.22, 28.51~34.72, and 22.18~30.58 mg SE/g sample, respectively. DPPH and ABTS radical scavenging activities of rapeseed plants were 3.26~5.91 and 10.69~17.17 mg trolox equivalents/g sample, respectively. FRAP activities of 1st, 2nd, and 3rd harvested rapeseed plants were 142.88~63.93, 37.97~61.24, and 32.93~52.36 mM/g sample, respectively. Phenolic compounds and radical scavenging activities of rapeseed plants were found to be high in Halla, Yuryeo, and Yeongsan cultivars. Overall, phenolic compounds and radical scavenging activities of rapeseed plants tended to decrease as the harvest time was delayed. These results indicate that more research on functional ingredients and physiological activities of rapeseed plants is needed to diversify their fields of use.

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.

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.

The aim of this study was to compare the antioxidant activities and functional contents of Korean conventional and Chinese seed gingers from the Jeollabuk-do Wanju and Chungcheongnam-do Seosan regions. Ginger samples were subjected to steaming treatments for different durations (2–8 h) at 121oC using an autoclave. The antioxidant activity was evaluated by measuring total polyphenol and flavonoid contents and ABTS and DPPH radical scavenging activities, while functional ingredient contents were analyzed for gingerols and shogaols. The results showed that Wanju conventional seed ginger (WO-2) had the highest total polyphenol (85.24 mg GAE/g) and flavonoid (98.14 RE/100 g) contents, surpassing that of the control in all steamed groups at 6 h. ABTS radical scavenging activity showed a strong correlation with total polyphenol and flavonoid contents. The control groups indicated that Korean conventional seed ginger had 1.0–1.3 times higher gingerol contents compared to Chinese seed ginger. Furthermore, the content of shogaols, considered major functional ingredients, increased significantly with longer steaming durations, reaching the highest content (1,793 mg/kg) at 8 h, which was 1.0–1.8 times higher in Korean conventional seed ginger than that in Chinese seed ginger. These experiments provide valuable data supporting the excellence of Korean conventional seed ginger in the future.

Sprouts have various health benefits. Specifically, wheat sprouts are rich in bioactive compounds, such as vitamins and polyphenols. Elicitation induces and enhances secondary metabolite biosynthesis in plants. Therefore, in this study, we investigated the effects of sodium chloride (NaCl) treatments on the growth profile, free amino acid content, and antioxidant activity of germinated wheat (Triticum aestivum). Wheat seeds were germinated at 20℃ for 10 days and treated with 0, 2, 4, 7.5, and 10 mM of NaCl 10 days before harvesting. Treating the soil bed with NaCl increased the nutritional component amounts, such as free amino acids and γ- aminobutyric acid. The chlorophyll a and b concentrations were the highest in the hydroponic system treated with 7.5 mM NaCl. In addition, the polyphenol and flavonoid contents of sprouts treated with 2 and 7.5 mM NaCl were 1.94 and 1.34 times higher than that of the control sprouts (0 mM NaCl, water only), respectively. These results suggest that 2 to 4 mM NaCl treatments improve the nutritional and food quality of wheat sprouts more than water only.

This study analyzed the nutritional composition properties of soybeans and the antioxidants, isoflavones, organic acids, and volatile flavor compounds of fermented black soybean products (FBSP). After 24 hours of fermentation, the range of water uptake ratio was 129.00-131.30%, respectively. Total polyphenols content and DPPH and ABTS radical scavenging activity were higher in Cheongja-3 FBSP, flavonoids in Socheongja, while DPPH and ABTS radical scavenging activities were similar in Cheongja-3 FBSP. Isoflavone contents of aglycones (daidzein, genistein, and glycitein) in Cheongja-4 FBSP increased up to 41.97 μg/g. The rank order of primary organic acids was citric acid > fumaric acid > acetic acid > lactic acid, with Cheongja-3 FBSP being the highest. This study identified a total of 34 volatile aroma-compounds, including seven alcohols, seven acids, seven ketones, five phenols, two esters, one furan, four pyrazines, and one miscellaneous. The result could be applied to determine the suitability of cultivars and the quality of the process used for fermented soybean products.

본 연구에서는 양봉산물로서의 가치 평가와 제품다양화를 위한 기초자료 제공을 위해 수벌번데기(16 ~ 20일령)의 영양성분분석 및 이를 이용한 추 출물을 제조하고 생리활성 효과를 검정하였다. 수벌번데기 동결건조 분말의 일반성분 분석 결과 수분 1.69 ± 0.07%, 조단백 48.52 ± 0.20%, 조지방 23.41 ± 0.14%, 조회분 4.05 ± 0.02% 였고, vitamin C 14.92 ± 0.52 mg/100 g, vitamin E 6.06 ± 0.11 mg α-TE/100 g 이었으며, 무기성분은 K과 P 의 함량(mg/100g)이 각각 1,349.13 ± 34.57 및 1,323.55 ± 43.85로 가장 높게 함유되어 있고, Ca과 Fe의 함량은 각각 55.43 ± 1.51 및 5.49 ± 0.19가 함유된 것으로 분석되었다. 수벌번데기 동결건조분말 중에 함유된 지방산은 포화지방산(g/100g total fatty acids)이 약 59.62, 불포화지방산이 약 40.38 을 차지하였고, 고급지방산인 palmitic acid (C16:0)가 35.49 ± 0.08, 그리고 oleic acid (C18:1, n-9)가 35.91 ± 0.22로 다량 함유되어 있었다. 구성아미노산(g/100 g)은 총 38.99 ± 2.63이 함유된 것으로 분석되었고, 유리아미노산(mg/100 g)은 총 5,129.04 였으며, 이중 proline이 1,257.68, glutamic acid가 759.12로 가장 높았다. 수벌번데기 추출물의 DPPH radical-scavenging 활성(μg/ml)은 증류수추출 시 0.8, 50% EtOH 추출 시 3.2, 70% EtOH 추출 시 6.4, 그리고 EtOH 추출 시 32 농도에서 약 90% 이상이었다. 이와 같은 결과는 항산화능에 기여하는 주요 화합물이 극성계 화합물임으로 추정되었으며, 저분자단백질 또는 유리형 아미노산일 가능성이 높은 것으로 추측되었다. 이상의 결과와 같이 수벌번데기는 우수한 식품원료로의 사용과 새로운 기능성 소재로의 활용을 기대할 수 있을 것으로 사료된다.

P. linteus(품종명: 고려상황, PLKS)와 P. baumii (장수 상황, PBJS)를 동일한 조건하에서 인공재배하여 얻어진 자실체를 70% 메탄올, 60% 에탄올, 열수추출하여 폴리페놀과 플라보노이드 측정 시 함량은 60%에탄올 추출물에서 가장 높게 나타났다. 60%에탄올을 용매로 PLKS와 PBJS의 자실체를 추출하여 농도별로 DPPH (2,2-diphenyl- 1-picrylhydrazyl), ABTS (2,2'-azino-bis (3-ethylbisthiazoline- 6-sulfonic acid) 라디칼 소거능을 측정한 결과 PLKS와 PBJS는 거의 유사한 항산화 활성을 보였으며 자실체가 균사체보다 2-3배 이상 높은 항산화 활성이 측정되었으나 FRAP (ferric reducing antioxidant power)분석에서는 자실체와 균사체 간에 큰 차이가 없는 것을 확인하였다. PLKS와 PBJS의 자실체 ethyl acetate 분획물을 HPLC 분석한 결과 styrylpyrone 계 폴리페놀 성분인 davallialactone, hispidin, hypholomine B, inoscavin A를 검출할 수 있었으나 균사체에서는 검출되지 않아 자실체 특이적인 화합물인 것을 확인하였다.

식품산업에서 가공용 또는 혼반용 등으로 활용 가능한 우수한 품종 선정의 일환으로 국내 육성 현미 품종에 대해 일반성분, 기능성분과 항산화 활성을 분석한 결과, 수분, 조회분, 조지방, 조단백 및 탄수화물 등 일반성분 함량은 품종에 따라 유의적인 차이를 보였다. 현미 품종별 phytic acid 함량은 단미 품종이 10.87 mg/g으로 유의적으로 높게 나타났으며, 현품 품종이 7.39 mg/g으로 유의적으로 낮게 나타났다. 페놀 성분과 radical 소거활성, FRAP 활성은 유색미 품종이 유의적으로 높게 나타났다. 현미 에탄올 추출물의 총 폴리페놀 및 플라보노이드 함량은 조은흑미 품종이 각각 615.25 μg GAE/g 및 267.75 μg CE/g으로 유의적으로 높게 나타났으며, 건강홍미 품종은 각각 311.14 μg GAE/g 및 100.67 μg CE/g으로 조사되었다. 현미 에탄올 추출물의 DPPH radical 소거활성은 건강홍미, 조은흑미 및 흑광 품종이 각각 89.17, 87.94 및 43.17%로 나타났고, ABTS radical 소거활성은 각각 113.57, 113.34 및 93.53 μmol TE/g, FRAP 활성은 각각 951.67, 1,075.75 및 508.33 μM/g으로 높은 활성을 보였다. 이상의 결과, 유색미 현미가 높은 페놀 성분 함량과 항산화 활성을 보여 이를 이용한 기능성 소재로 활용이 가능할 것으로 생각된다.

참나무 단목원목으로 재배한 P. linteus KACC93057P (PLHS)2년산 자실체 60%에탄올 추출물의 총 페놀함량은 19.05±0.32 mg GAE/g로 다른 비교구 버섯 종에 비하여 4배에서 10배이상의 높게 나타났다. 125 μg/mL농도에서 DPPH와 ABTS 라디칼 소거능은 62%와 100%를 나타냈으며 FRAP 환원력은 0.7μMFeSO4/g 으로 비교 구 버섯종 보다 2에서 10배이상의 유효활성이 검출 되었다. PLHS 자실체 ethyl acetate분배 추출물의 HPLC분석에서 styrylpyrone 계열의 화합물 davallialactone, hispidin, hypholomine B와 phenylpropanoid 계열의 화합물인 caffeic acid가 동정 되었다.

The interest in and development of healthy foods and nutraceuticals have increased because of the trend for a health-oriented society. Cinnamon is used as a food ingredient as well as a herbal medicine because of its functional properties. In this study, flavoring compounds and antioxidative activities of cinnamon extracts were investigated with different extraction solvents and extraction methods. The contents of flavoring compounds such as coumarin, cinnamic acid, cinnamaldehyde, and cinnamyl alcohol were investigated. The contents of courmarin, cinnamic acid, and cinnamylaldehyde in 70% ethanol extract were higher than those in hot water and subcritical water extracts. The contents of courmarin, cinnamic acid, and cinnamaldehyde in subcritical water extract were higher than those in hot water extract, whereas the content of cinnamyl alcohol was lower. DPPH scavenging activity increased with increasing concentration of the extracts, and the 70% ethanol extract showed the highest antioxidant activity. The ascorbic acid content of the 70% ethanol extract was largest in the antioxidative activity measurement by FRAP analysis. The ascorbic acid contents of the hot water and subcritical water extracts were similar.

This study was designed to evaluate the antioxidant activities and protective effects on PC12 cells of the extract of Epimedium koreanum and its main constituents icariin and icariside I. After screening the seven identified flavonoid glycosides from E. koreanum through DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) assay, E. koreanum, Icariin and Icariside I exhibited significant effect on radical scavenging activity. E. koreanum, icariin and icariside I were examined using DPPH, ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) and FRAP (ferric reducing ability power) assay. In all antioxidant assays, E. koreanum, icariin and icariside I showed high radical scavenging activities in a dose-dependent manner. Protective effects against H2O2-induced PC12 cells were assessed with MTT assay. The results indicated that cell viability and protection on PC12 cells of icariside I and icariin increased dose dependently. These study results suggest that E. koreanum, icariin and icariside showed high antioxidant capacities and cell protective effects. Icariside I, one of the metabolites of icariin, may be a new and effective flavonoid compound as a functional component.

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.

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.

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.

Abstract In this study, the antioxidant activity of water and ethanol extracts from Hibiscus esculentus, Cirsium japonicum, Zizania latifolia and Kalopanax pictus for functional food source were examined. The optimal conditions for phenolic compounds extraction from medicinal plants were at 50% ethanol with Hibiscus esculentus and Cirsium japonicum var. ussuriense, at 40% ethanol with Kalopanax pictus and at 60% ethanol with Zizania latifolia. The total phenolic contents from the extracts of medical plants were determined to be 2.72~34.15 mg/g in the water extracts and 2.83~34.23 mg/g in the ethanol extracts. The electron-donating abilities (EDA) of the water and ethanol extracts were both above 74% at the low concentration of 50 μg/mL. The ABTS radical-cation decolorization was above 88% at 100 μg/mL concentration in all the extracts of various medicinal plants. The antioxidant protection factor (PF) in the water and ethanol extracts of the Cirsium japonicum var. ussuriense extracts was 1.73 ± 0.02 PF and 1.76 ± 0.01 PF at 50 μg/mL concentration respectively, and was higher than those of the other medicinal-plant extracts. The TBARs inhibition rates of all the medicinal-plant extracts, were above 80% at the 50 μg/mL concentration except Hibiscus esculentus. These results confirmed that the various oriental medicinal plants (Hibiscus esculentus, Cirsium japonicum var. ussuriense, Kalopanax pictus and Zizania latifolia) that were included in this study are useful anti-oxidant and functional-food resources.