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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
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Korean Journal of Food Science and Technology
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Journal DOI :
Korean Society of Food Science and Technology
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Volume & Issues
Volume 47, Issue 6 - Dec 2015
Volume 47, Issue 5 - Oct 2015
Volume 47, Issue 4 - Aug 2015
Volume 47, Issue 3 - Jun 2015
Volume 47, Issue 2 - Apr 2015
Volume 47, Issue 1 - Feb 2015
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Source, Biosynthesis, Biological Activities and Pharmacokinetics of Oxyresveratrol
Lim, Young-Hee ; Kim, Ki-Hyun ; Kim, Jeong-Keun ;
Korean Journal of Food Science and Technology, volume 47, issue 5, 2015, Pages 545~555
DOI : 10.9721/KJFST.2015.47.5.545
Oxyresveratrol (trans-2,3',4,5'-tetrahydroxystilbene) has been receiving increasing attention because of its astonishing biological activities, including antihyperlipidemic, neuroprotection, antidiabetic, anticancer, antiinflammation, immunomodulation, antiaging, and antioxidant activities. Oxyresveratrol is a stilbenoid, a type of natural phenol and a phytoalexin produced in the roots, stems, leaves, and fruits of several plants. It was first isolated from the heartwood of Artocarpus lakoocha, and has also been found in various plants, including Smilax china, Morus alba, Varatrum nigrum, Scirpus maritinus, and Maclura pomifera. Oxyresveratrol, an aglycone of mulberroside A, has been produced by microbial biotransformation or enzymatic hydrolysis of a glycosylated stilbene mulberroside A, which is one of the major compounds of the roots of M. alba. Oxyresveratrol shows less cytotoxicity, better antioxidant activity and polarity, and higher cell permeability and bioavailability than resveratrol (trans-3,5,4'-trihydroxystilbene), a well-known antioxidant, suggesting that oxyresveratrol might be a potential candidate for use in health functional food and medicine. This review focuses on the plant sources, chemical characteristics, analysis, biosynthesis, and biological activities of oxyresveratrol as well as describes the perspectives on further exploration of oxyresveratrol.
Simultaneous Determination of Caffeine, Theobromine and Theophylline in Tea Leaves by HPLC
Yun, Sang-Soon ; Kim, Hyun ; Jang, Su-Jin ; Lim, Ho-Soo ; Kim, Sheen Hee ; Kim, Meehye ;
Korean Journal of Food Science and Technology, volume 47, issue 5, 2015, Pages 556~560
DOI : 10.9721/KJFST.2015.47.5.556
This study was aimed at investigating the natural occurrence of caffeine, theobromine, and theophylline in tea leaves. Sample clean-up was based on a simple solid phase extraction (SPE) treatment, and simultaneous analysis was performed by high performance liquid chromatography (HPLC). This method showed good results in terms of linearity, recovery, precision, limit of detection (LOD), and limit of quantitation (LOQ). The caffeine, theobromine, and theophylline contents of tea leaves (n = 228) ranged from 5.4 to 58.2 mg/g, from not detected to 11.2 mg/g, and from not detected to 0.7 mg/g, respectively. The results obtained in this study can be used as fundamental data of caffeine, theobromine, and theophylline contents in tea leaves.
Effect of Addition of Egg Yolk Lecithin on the Lipid Oxidation of a Water/canola Oil Emulsion
Choe, Jeesu ; Choe, Eunok ;
Korean Journal of Food Science and Technology, volume 47, issue 5, 2015, Pages 561~566
DOI : 10.9721/KJFST.2015.47.5.561
Effect of the addition of egg yolk lecithin at a concentration of 350 mg/kg on iron-catalyzed autoxidation and chlorophyll-photosensitized oxidation of a water/canola oil emulsion (W/O) during storage at
was studied based on headspace oxygen consumption and hydroperoxide production. Changes in the phospholipid (PL) composition of the emulsion were determined by high performance liquid chromatography. Headspace oxygen consumption and hydroperoxide content of the emulsion increased with storage time, and addition of egg yolk lecithin did not have any significant effect on these parameters during iron-catalyzed autoxidation and chlorophyll-photosensitized oxidation of the emulsion. PL content of the emulsion decreased during both oxidations, and the degradation rate was higher during autoxidation than during photosensitized oxidation. Phosphatidylcholine content ratio tended to increase during autoxidation. The results suggest that egg yolk lecithin in canola oil emulsion behaves differently during iron-catalyzed autoxidation and chlorophyll-photosensitized oxidation.
Volatile Component Analysis of Commercial Japanese Distilled Liquors (Shochu) by Headspace Solid-Phase Microextraction
Shin, Kwang-Jin ; Lee, Seung-Joo ;
Korean Journal of Food Science and Technology, volume 47, issue 5, 2015, Pages 567~573
DOI : 10.9721/KJFST.2015.47.5.567
In this study, volatile compounds in nine commercial Japanese distilled liquors (Shochu) were isolated by headspace solid-phase microexrraction (SPME) and analyzed by gas chromatography (GC) and GC-mass spectrometry (MS). A total of 76 volatile components, including 48 esters, 13 alcohols, and 15 miscellaneous components, were identified. Esters and alcohols constituted the largest groups of quantified volatiles. Differences in volatile components among the distilled liquors and possible sample grouping were examined by applying principal component analyses to the GC-MS data sets. The first and second principal components explained 77.92% of the total variation across the samples. The samples using barley koji showed higher overall concentrations of total volatile components. Additionally, the principal component analysis did not reveal any sample grouping based on the raw material used.
Inhibitory Effects of Natural Additives on Pathogenic Microorganisms Growth during Storage of Commercial Chicken
Lee, Mak-Soon ; Kim, Seunghae ; Moon, Sohee ; Kim, Yangha ;
Korean Journal of Food Science and Technology, volume 47, issue 5, 2015, Pages 574~578
DOI : 10.9721/KJFST.2015.47.5.574
The purpose of this study was to examine the antimicrobial effects of natural additives on pathogenic microorganisms in commercial chicken during storage. Chicken skin (
) inoculated with Salmonella Typhimurium or Pseudomonas aeruginosa was treated with 2% natural additives, including chitosan, epigallocatechin gallate (EGCG) and garlic, during storage at
for 12 days. A combination of the three natural additives significantly inhibited growth of S. Typhimurium compared to treatment with chitosan, EGCG or garlic alone (p<0.05). This combination also inhibited growth of P. aeruginosa compared to treatment with one or two of the natural additives (p<0.05). These results suggest that combined chitosan, EGCG, and garlic may be used as an antimicrobial agent in commercial chicken during refrigerated storage.
Effect of Organic Acids Addition to Fermentation on the Brewing Characteristics of Soju Distilled from Rice
Choi, Han-Seok ; Kim, Eu-Gene ; Kang, Ji-Eun ; Yeo, Soo-Hwan ; Jeong, Seok-Tae ; Kim, Chan-Woo ;
Korean Journal of Food Science and Technology, volume 47, issue 5, 2015, Pages 579~585
DOI : 10.9721/KJFST.2015.47.5.579
Following supplementation with organic acids (acetic, citric, and lactic acids), the pH of the alcohol mash changed from 4.2 control to 3.73-3.97 supplemented, the acidity from 5.06 to 8.13-9.98, and the alcohol content from 17.8 to 17.0-17.8%. Protease activity decreased owing to the pH change, and the total nitrogen content decreased by 13.1-36.9% following organic acid supplementation. Organic acid supplementation did not affect the distillation efficiency; however, thiobarbituric acid values in the crude distillate (40%) decreased 2.2-3.6 fold following supplementation with citric acid and lactic acid. The total isobutanol (B), isoamyl alcohol (A), and 1-propanol (P) contents in each soju (25%) supplemented with organic acid were 1,041.47, 979.50, and 961.48 ppm, respectively, which were higher than those in the control soju (935.27 ppm). The A/P, A/B, and B/P ratios of soju were altered and the acetaldehyde content decreased following supplementation with the organic acid.
Control of Microorganisms in School Refectories and Kitchens Using Ozone Water and Ozone Gas
Choi, Jin-Kyung ; Shin, Il-Shik ; Kim, Dae Uk ; Kim, Hee-Yun ;
Korean Journal of Food Science and Technology, volume 47, issue 5, 2015, Pages 586~592
DOI : 10.9721/KJFST.2015.47.5.586
This study was performed to determine optimum approaches for control of microorganisms in school refectories and kitchens. A reduction of more than 5.0 log CFU/mL was noted for Escherichia coli O157:H7, Salmonella Typhimurium, Listeria monocytogenes, Staphylococcus aureus, and Streptococcus mutans after treatment with 5 ppm ozone water for 60 s. Treatment of different vegetables with ozone water for 5 min showed bactericidal effects with 2-4 log reduction of viable cell number; the bactericidal effects differed according to the kinds of vegetables. The viable cell number on kitchen apparatus and tableware was not detected by ozone water treatment for 60 s. In addition, the count of the bacteria floating in the air in refectories and kitchens decreased 2.0 log CFU/1,000 L air to 0-1 CFU/1,000 L air on treatment with 45 ppm ozone gas for 12 hr. Therefore, ozone water and ozone gas may be good candidates as antimicrobial agents that can be used to improve sanitary conditions in school refectories and kitchens.
Thermal Resistance Characteristics of Bacillus cereus, Escherichia coli O157:H7, and Listeria monocytogenes in a Multi-grain Soy Milk Product
Kim, Nam Hee ; Koo, Jae Myung ; Rhee, Min Suk ;
Korean Journal of Food Science and Technology, volume 47, issue 5, 2015, Pages 593~598
DOI : 10.9721/KJFST.2015.47.5.593
This study determined the thermal resistance of Bacillus cereus, Escherichia coli O157:H7, and Listeria monocytogenes in multi-grain soymilk and proposes processing conditions that meet the national standard for retort food products in Korea. D and z values were calculated from thermal inactivation kinetic curves after heating at 55, 60, and
. The D value for B. cereus at
was the highest (22.8 min), followed by that for E. coli O157:H7 (18.8 min) and L. monocytogenes (17.6 min). At
, the order was L. monocytogenes (
), E. coli O157:H7 (3.0-0.3 min), and B. cereus (1.2-0.3 min). The z values for these species were 5.2, 5.5, and
, respectively. The Korean national standard for retort food products was achieved by thermal processing at
for 0.3-2.2 min. This study provides useful data for ensuring both the microbiological safety and product quality of multi-grain soymilk products.
Changes Observed in Doenjang (Soybean Paste) Containing Fermented-Rhus verniciflua Extract During Aging
Choi, Han-Seok ; Kang, Ji-Eun ; Jeong, Seok-Tae ; Kim, Chan-Woo ; Kim, Myung-Kon ;
Korean Journal of Food Science and Technology, volume 47, issue 5, 2015, Pages 599~607
DOI : 10.9721/KJFST.2015.47.5.599
Fermented-Rhus verniciflua (FRV) extract is increasingly used in fermented soy products, fermented vinegars, and certain alcoholic beverages. In this study, we investigated the effects of FRV extract on the physicochemical properties of doenjang (soybean paste). Addition of FRV extract to doenjang resulted in a 28.2-45.4% increase in the amino acid content and a 1.3- to 1.5-fold increase in the concentrations of glutamic acid, which imparts a savory flavor to doenjang. The concentration of biogenic amine (BA) of the sample containing the extract was 5.3-52.6% lower than that of the control. The major components of BA included tyramine (55.1-74.6%), followed by putrescine, spermidine, tryptamine, and cadaverine, in decreasing concentrations. The organic acid concentration of the sample containing the extract was 1.2-1.3-fold higher than that of the control. The total free sugar concentration was 163.4 mg/100 g in the control and 206.6-276.8 mg/100 g in the supplemented sample, showing a 1.3- to 1.9-fold increase as the addition of the extract.
Flavor Match and Hedonic Changes of Commercial Rice Wines with Food Pairings
Jin, Hyun-Hee ; Lee, Seung-Joo ;
Korean Journal of Food Science and Technology, volume 47, issue 5, 2015, Pages 608~614
DOI : 10.9721/KJFST.2015.47.5.608
Four Korean commercial rice wines of diverse sensory properties were hedonically rated by 41 consumers. Each rice wine was paired with the selection from six widely popular compatible foods such as kimchi-jjigae, dotori-muk muchim, tteok-galbi, beoseot-jeongol, satae pyeonyuk, and haemul pajeon, and consumers were asked to rate the ideal match of each pair of four rice wines and six compatible foods by using a structured, 12-cm 'just right' line scale. Hedonic ratings of wines were additionally measured after intake of the food-wine pairs. Flavor matches of rice wines with strong ginseng, medicinal, and earthy flavor (JK) or with intense grain and sweet flavor (HS) were significantly higher compared to wines with fruity (SS) or mild-balanced (BS) flavor. The preference for HS wine, which ideally matched satae pyeonyuk, increased most significantly after intake of satae pyeonyuk, while the SS wine that matched ideally with kimchi jjigae did not show any significant increase in preference after intake of kimchi jjigae. Matching wines with food does not negatively affect the preference for the wine; rather, intake of a wine-food pairing increases the overall preference for rice wine.
Effects of NaCl and Temperature on the Sensory Characteristics of Natural Flavor Enhancers
Chung, Seo-Jin ; Chung, JinA ; Kim, BooWon ; Kang, Deik ;
Korean Journal of Food Science and Technology, volume 47, issue 5, 2015, Pages 615~622
DOI : 10.9721/KJFST.2015.47.5.615
The objectives of this study were to evaluate the sensory properties of various natural flavor enhancers (NFEs) and to understand the effects of NaCl and temperature on the sensory characteristics of these NFEs. Descriptive analysis was conducted to evaluate six types of NFEs: yeast extract-based NFE, three; fish sauce-based NFE, one; soy sauce-based NFE, one; and hydrolyzed peptide NFE-based, one. The effects of NaCl (no addition vs. addition) and temperature (
) were also evaluated. The results showed that the overall flavor intensity and sensory properties of the NFEs differed greatly depending on the NFE source. Two of the yeast extract-based NFEs elicited higher umami intensity than the other NFEs. Addition of NaCl increased some of the savory-related flavors and the perceived viscosity of the sample. Aroma intensities, in general, were enhanced at the higher temperature, whereas flavor, aftertaste, and mouthfeel attributes were perceived to be stronger at the lower temperature.
Sensory Characteristics and Cross-cultural Acceptability of Sweet Crispy Chicken (Dakgangjeong) Prepared Using Sauces with Different Ethnic Korean Style Flavors among Korean and Chinese Consumers
Lee, Soh Min ; Bae, Su-Jin ; Kim, Kwang-Ok ;
Korean Journal of Food Science and Technology, volume 47, issue 5, 2015, Pages 623~632
DOI : 10.9721/KJFST.2015.47.5.623
This study investigated sensory characteristics and cross-cultural consumer acceptability of sweet crispy chicken (Dakgangjeong) prepared with six types of Korean-style sauces among Korean and Chinese consumers. The main ingredient(s) of each sauce was soy sauce (SOY), Japanese apricot extract and soy sauce (JASOY), gochujang (SPICY), minced garlic (GARL), and ketchup (KET-I and KET-II); KET-I and KET-II were modified to possess ethnic Korean flavors. In general, Korean and Chinese consumers preferred all types of Dakgangjeong, except for GARL and SPICY, respectively. Least preferred products of each country had the lowest familiarity rating among consumers of the respective countries. Similar to previous studies, these results showed that familiarity is an important factor affecting consumer preference in a cross-cultural context. Particularly, it was found that higher familiarity of the product was not found to influence consumer to like a product, but rather low familiarity seemed to affect consumers to reject a product.
Effect of Coating Materials on the Stability of Spray-Dried Lactobacillus Powder during Storage
Kim, Soojin ; Lee, SangYoon ; Han, Jong-Kwon ; Lee, Jae-Kwon ; Choi, Mi-Jung ;
Korean Journal of Food Science and Technology, volume 47, issue 5, 2015, Pages 633~638
DOI : 10.9721/KJFST.2015.47.5.633
Lactobacillus is a probiotic that suppresses the growth of pathogens while preventing constipation, diarrhea, and intestinal inflammation. However, various environmental conditions such as pH and temperature affect the growth of Lactobacillus. In this study, Lactobacillus plantarum was encapsulated with starch using a spray dryer to protect the viability of the organism during storage and to increase its acid tolerance. The lower water activity and storage temperature resulting from this method influenced the survival of L. plantarum. In encapsulated Lactobacillus powders, viability of Lactobacillus was increased during storage at
relative to that of L. plantarum stored at
in the same water activity conditions. Furthermore, L. plantarum encapsulated in starch with ginger showed increased viability when compared to non-encapsulated L. plantarum stored without treatment. Finally, based on a simulated digestion test, encapsulated L. plantarum survived at a pH of 2, whereas the non-encapsulated L. plantarum did not. Thus, coating the encapsulated powder with these materials was effective in maintaining Lactobacillus viability.
Physicochemical Characteristics of Barley Powder Produced from Different Cultivars and with Different Degrees of Milling
Kim, Eun Hee ; Lee, Yoon Jeong ; Lee, Sang Hoon ; Jang, Gwi Yeong ; Kim, Min Young ; Yoon, Nara ; Lee, Mi Ja ; Lee, Junsoo ; Jeong, Heon Sang ;
Korean Journal of Food Science and Technology, volume 47, issue 5, 2015, Pages 639~644
DOI : 10.9721/KJFST.2015.47.5.639
This study investigated changes in physicochemical characteristics of barely powder produced from different cultivars (Dahan, Hinchalssal, Heugkwang, Heugnurl and Boseokchal) and with different degrees (15, 19, 23, and 27%) of milling. Crude protein content increased with decreasing milling degrees, with content ranges of 7.38-10.09, 8.01-10.58, 9.47-11.62, and 9.03-12.08%, respectively. Further crude lipid and ash content increased with decreasing milling degree. The crude lipid content was highest in Dahan-milled barley, while crude ash content was highest in Hinchalssal-milled barley. As the milling degree decreased, palmitic and stearic acid composition decreased and oleic and linoleic acid composition increased. Major minerals present in the barley powder were Ca, Fe, K, Mg, Mn, Na, and Zn. K and Mg content increased with decreasing milling degree. These results indicate that further studies are needed to optimize the cultivar usage and degree of milling for manufacture of various barley products.
Effect of Sorbitol on the Physicochemical and Microbial Characteristics of Chiffon Cake
Song, Yu-Na ; Han, Jung-Ah ;
Korean Journal of Food Science and Technology, volume 47, issue 5, 2015, Pages 645~651
DOI : 10.9721/KJFST.2015.47.5.645
Sucrose in chiffon cakes was replaced with different levels of sorbitol (0, 30, 50, 70, and 100%), and the effects on the physical properties and storage stability of the cakes were measured. The specific gravity and viscosity of the batter, as well as the volume and moisture content of the cakes, decreased with increasing sorbitol content. The hardness of the cakes slightly decreased as the amount of sorbitol increased, whereas the lowest cohesiveness was observed in the cakes with equal amounts of sucrose and sorbitol. Storage for one day slightly increased the hardness of the cakes and decreased their cohesiveness. Although the amount of mold and total microbial count increased with increasing storage days at room temperature, the replacement of sucrose with 70 or 100% sorbitol was effective in suppressing microbial growth. In sensory tests, the formulation with 70% sorbitol substitution in the chiffon cakes was the most acceptable.
Development of Mulberry-leaf Tea Containing γ-Aminobutyric Acid (GABA) by Anaerobic Treatments
Lee, Seon-Ho ;
Korean Journal of Food Science and Technology, volume 47, issue 5, 2015, Pages 652~657
DOI : 10.9721/KJFST.2015.47.5.652
To produce mulberry-leaf tea abundant in
-aminobutyric acid (GABA), mulberry leaves were subjected to two distinct anaerobic conditions (
and vacuum) for 12 h before the manufacturing process. Subsequently, changes in the GABA content as well as that of other components were measured. In anaerobically treated mulberry leaves, GABA content markedly increased by 436-472% compared with the control, while the glutamic acid content decreased. However, few changes were observed in the contents of the general components (moisture, carbohydrate, lipid, protein, and ash) and water-soluble solids. Free sugar, catechin, and total phenol content decreased after anaerobic treatment. However, the sensory test scores were not different between the control and anaerobically-treated samples. Consequently, tea products, manufactured post nitrogen gas or vacuum treatment of leaves after harvest, showed functional properties without sensory loss.
The Effect of Rice with Aspergillus terreus on Lipid Metabolism in Rats
Jang, Ji Eun ; Choi, Hye Ran ; Lee, Jung-Hyun ; In, Jae Pyung ; Lee, Jeong Mi ; Kim, Sung Pil ; Jin, Joong Hyun ; Park, Tack Hyun ; Choi, Myeong Jun ; Lee, Tae Bum ;
Korean Journal of Food Science and Technology, volume 47, issue 5, 2015, Pages 658~666
DOI : 10.9721/KJFST.2015.47.5.658
The aim of this study was to investigate the effects of rice contatining Aspergillus terreus (Hwangkuk, HK) on lipid metabolism in male Sprague-Dawley (SD) rats fed a high-cholesterol diet (HCD) for 8 weeks. SD rats were divided into five groups: Normal, [Negative Control (HCD), Positive Control (lovastatin)], [HK 0.5 g/kg and HK 2 g/kg]. Hepatic total lipids significantly decreased following treatment with rice contatining Asp. terreus. Furthermore, this treatment led to higher expression levels of HMG-CoA reductase, LDL receptor and SREBP2 mRNA in the liver compared with the HCD group. In addition, histopathologic evaluation showed that feeding rats with rice containing Asp. terreus suppressed hepatic steatosis. These results suggest that rice containing Asp. terreus may be able to regulate of cholesterol synthesis and prevent hyperlipidemia.
Mixture of Extracts of Cynanchum wilfordii and Phlomis umbrosa Turcz. Does Not Have an Estrogenic Effect in Ovariectomized Rats
Han, Song-Hee ; Lee, Tae-Hee ; Jang, Ja-Young ; Song, Hyun-Kyung ; Hong, Sang-Keun ; Kim, Yu-Ri ; Han, Beom-Seok ;
Korean Journal of Food Science and Technology, volume 47, issue 5, 2015, Pages 667~672
DOI : 10.9721/KJFST.2015.47.5.667
Cynanchum wilfordii and Phlomis umbrosa Turcz. are known to contain isoflavone, a representative phytoestrogen. This study was performed to determine whether the extract mixture of C. wilfordii and P. umbrosa Turcz. would induce an estrogenic effect in ovariectomized rats. The extracts were administered to the ovariectomized rats at 30, 60, 120 mg/kg per day for 4 weeks, respectively. They showed no estrogenic effect, which was indicated by the decrease in uterus wall thickness as well as the increase in body weight and the level of cholesterol and triglyceride. The extracts also had no effect on the concentrations of estrogen and growth hormone in the serum. However, the increase in alkaline phosphatase activity, which leads to protection against the bone loss caused by ovariectomy, was noted on administration of the extract. Therefore, it seemed that the extracts of C. wilfordii and P. umbrosa Turcz. had no estrogenic effect in rats.
Neuronal Cell Protective Effect of New Green Extract against H
-induced Oxidative Stress and Analysis of Bioactive Compounds
Ha, Jeong Su ; Park, Seon Kyeong ; Park, Chang Hyeon ; Seung, Tae Wan ; Guo, Tian Jiao ; Kang, Jin Young ; Lee, Du Sang ; Kim, Jong Min ; Lee, Uk ; Heo, Ho Jin ;
Korean Journal of Food Science and Technology, volume 47, issue 5, 2015, Pages 673~679
DOI : 10.9721/KJFST.2015.47.5.673
In vitro antioxidant activities and neuronal cell protective effects of the ethyl acetate fraction of a new green extract (Brassica oleracea var. botytis aut italiana) against
-induced oxidative stress were investigated, and its industrial feasibility was evaluated. The extract showed the highest contents of total phenolic compounds among other extracts as well as a 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging activity and malondialdehyde (MDA) inhibitory effect. This extract not only decreased the intracellular reactive oxygen (ROS) level but also protected the neuronal cells against
-induced oxidative stress. On analysis using gas chromatograph-mass spectrometry, the following phenolic compounds were identified: quinic acid, ferulic acid, and caffeic acid. Collectively, these results suggest that this new green extract could contain functional substances that would help prevent the risk of neurodegenerative disease.
Phytochemicals and Antioxidant Activity of Codonopsis lanceolata Leaves
Kim, Gi Ho ; Kim, Na Yeon ; Kang, Shin-Ho ; Lee, Hwa Jin ;
Korean Journal of Food Science and Technology, volume 47, issue 5, 2015, Pages 680~685
DOI : 10.9721/KJFST.2015.47.5.680
Phytochemicals in Codonopsis lanceolata leaves were saponins, triterpenes, tannins, and flavonoids, not alkaloids. The levels of total polyphenols and flavonoids in Codonopsis lanceolata leaves were measured to evaluate the antioxidant activity. C. lanceolata leaves showed strong 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and potent reducing power. In addition, C. lanceolata leaf extracts inhibited production of nitric oxide (NO) in lipopolysaccharide (LPS)-activated RAW 264.7 cells. To examine active phytochemical for antioxidant activity, aglycone fraction of C. lanceolata leaves was analyzed by high performance liquid chromatography (HPLC). Luteolin was identified as a main component of aglycone fraction and showed potent antioxidant activity as determined by a DPPH radical scavenging assay and reducing power test. These results suggest that C. lanceolata leaves are a good source of antioxidants.