• Title, Summary, Keyword: total polyphenol

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Changes in Total Flavonoid and Total Polyphenol Contents of Leafy Vegetables(Spinach, Chard and Whorled Mallow) by Blanching Time (데치는 시간에 따른 엽채류(시금치, 근대, 아욱)의 총 플라보노이드 및 총 폴리페놀 함량 변화)

  • Hong Jeong-Jin;Ahn Taehyun
    • Korean journal of food and cookery science
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    • v.21 no.2
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    • pp.190-194
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    • 2005
  • This study was conducted to investigate the changes in contents of total flavonoid and total polyphenol of three leafy vegetables, spinach(Spinacia oleracea L.), chard(Beta vulgaris L.), whorled mallow(Malva verticillata L.) by various blanching times. Total flavonoid and total polyphenol contents of spinach were 21.01 and 25.58 mg/g, those of chard were 26.02 and 35.14 mg/g, and those of whorled mallow were 16.80 and 19.94 mg/g, respectively. Total flavonoid and total polyphenol contents of chard were the highest among the leafy vegetables. Total flavonoid and total polyphenol contents of leafy vegetables were decreased according to blanching time. Especially, total flavonoid content of chard showed significant loss of $15-30\%$ by blanching time. Total polyphenol content of whorled mallow showed loss of $37-39\%$, but the decrease was not significant.

Effect of Polyphenol Compound from Korean Pear(Pyrus pyrifolia Nakai) on Lipid Metabolism (한국산 배로부터 분리한 Polyphenol 분획물이 지질대사에 미치는 영향)

  • Choi, Hee-Jin;Park, Jung-Hye;Han, Ho-Seok;Son, Jun-Ho;Son, Kyu-Mok;Bae, Jong-Ho;Choi, Chung
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.33 no.2
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    • pp.299-304
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    • 2004
  • This study was conducted to investigate the effects of the polyphenol fraction isolated from pear on the reduction of fat accumulation in rats fed on high fat diet for 5 weeks, which was examined by analyzing the lipid composition in serum, liver and feces biochemically. It was shown that the levels of total lipid and total cholesterol in serum were remarkably reduced in polyphenol fraction supplemented group as compared with the control group. The levels of total lipid and triglyceride were also significantly lower in polyphenol group than control group. The contents of total lipid, total cholesterol and triglyceride in feces were tended to be slightly increased in polyphenol group compared to control group. The total protein and albumin of polyphenol groups were lower compared to those of control group, which were not significant.

A Study of Effects of Ilex serrata Thunb Extracts (낙상홍 추출물의 효능에 관한 연구)

  • Lee, Kwang-Soo;Park, Kyung-Sook
    • The Korean Journal of Food And Nutrition
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    • v.29 no.6
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    • pp.946-951
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    • 2016
  • In this study, Ilex serrata Thunb was extracted with 70% methanol and concentrated under reduced pressure to measure its total polyphenol contents; furthermore, we examined the effect of electron donating ability of the various extracts. The extract was fractionated using different solvents such as methylene chloride, ethyl acetate, and methanol to investigate total polyphenol contents and electron donating abilities. The total polyphenol contents were $1,058.59{\pm}85.85{\mu}g\;GAE/mL$ in 70% methanol, $297.29{\pm}29.43{\mu}g\;GAE/mL$ in methylene chloride, $313.28{\pm}9.22{\mu}g\;GAE/mL$ in ethyl acetate, and $837.82{\pm}31.16{\mu}g\;GAE/mL$ in methanol. The total polyphenol contents showed significant differences (p<0.05) between the solvents. The electron donating abilities were $72.93{\pm}0.29%$ for 70% methanol extract, $14.02{\pm}2.01%$ for methylene chloride, $24.05{\pm}1.75%$ for ethyl acetate, and $84.08{\pm}1.95%$ for methanol. The electron donating abilities were significantly different (p<0.05) between the solvents. The two portions of Ilex serrata Thunb extracts obtained from methanol showed significantly relevant results in the total polyphenol contents and electron donating ability, which was higher than the original extract.

Antioxidant and Anti-inflammatory Activity of Six Halophytes in Korea

  • Lee, Jeong Min;Yim, Mi-Jin;Choi, Grace;Lee, Myeong Seok;Park, Yun Gyeong;Lee, Dae-Sung
    • Natural Product Sciences
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    • v.24 no.1
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    • pp.40-46
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    • 2018
  • The aim of this study was to measure and compare polyphenol content, antioxidant, and anti-inflammatory activity of six halophytes (Limonium tetragonum, Suaeda glauca, Suaeda japonica, Salicornia europaea, Triglochin maritimum, and Sonchus brachyotus). Depending on the total polyphenol content, the plants were categorized into two groups: (1) a high total polyphenol content group that included L. tetragonum, S. brachyotus, and S. europaea, and, (2) a low total polyphenol content group consisting of S. glauca, T. maritima, and S. japonica. Antioxidant activity was evaluated using DPPH and hydroxyl radical scavenging assays, and by measuring ROS. Anti-inflammatory activity was evaluated by measuring NO and $PGE_2$. L. tetragonum and S. brachyotus, that have high polyphenol content, also showed strong antioxidant activity. In addition, L. tetragonum, S. brachyotus, and S. europaea showed good anti-inflammatory activity. Consequently, the total polyphenol content was thought to be related to antioxidant and anti-inflammatory activity. Therefore, S. brachyotus and L. tetragonum are good candidates for use in pharmaceuticals and functional foods.

Changes in Total Polyphenol, Total Flavonoid Contents and Antioxidant Activities of Hibiscus cannabin us L.

  • Ryu, Seung-Won;Jin, Cheng-Wu;Lee, Han-Shin;Lee, Ji-Yeon;Sapkota, Kumar;Lee, Beom-Goo;Yu, Chang-Yeon;Lee, Myoung-Ku;Kim, Myong-Jo;Cho, Dong-Ha
    • Korean Journal of Medicinal Crop Science
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    • v.14 no.5
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    • pp.307-310
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    • 2006
  • This study purposed to look for its uses by analyzing useful substances in kenaf (Hibiscus cannabin us L.) leaves based on the total polyphenol and flavonoid contents in the leaves, DPPH radical scavenging activity of leaf extract, SOD activity, etc. by different growth stage and variety. According to the results of experiment, the total polyphenol content was highest in Everglade-41 (27.9 mg/g dw.), the total flavonoid content was highest in Tainung-2 (42.3 mg/g dw.), and SOD activity was highest in Dowling (96.1 %). However, DPPH radical scavenging activity was similar among the three varieties.

Optimization of Aqueous Methanol Extraction Condition of Total Polyphenol from Spent $Lycium$ $chinense$ Miller to Develop Feed Additives for Pig (양돈용 사료 첨가제 개발을 위하여 구기자 부산물로부터 메탄올수용액을 이용한 총 폴리페놀 추출조건 최적화)

  • Shim, Kwan-Seob;Na, Chong-Sam;Oh, Sung-Jin;Choi, Nag-Jin
    • Korean Journal of Organic Agriculture
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    • v.20 no.1
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    • pp.91-99
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    • 2012
  • This study was conducted to develop a functional feed additive for pig with spent $Lycium$ $chinense$ Mill fruit. We investigated the optimum conditions for the extraction of polyphenol from spent $Lycium$ $chinense$ Mill using methanol. Methanol concentration as a solvent for extraction, extraction time and the volume of solvent per a gram of solid (ground spent Lyceum chinense Mill) were selected as parameters. Three levels of parameters were configured according to Box Behnken experiment design, a fractional factorial design, and total 15 trials were employed. Total polyphenol concentration from each trial was used as response from experiment system and effects of parameters on total polyphenol extraction efficiency were determined using response surface model. As a result, all terms in analysis of variance, regression ($p$ = 0.001), linear ($p$ = 0.002), square ($p$ = 0.017) and interaction ($p$ = 0.047) was significant and adjusted determination coefficient ($R^2$) was 94.7%. Total polyphenol extraction efficiency was elevated along increased methanol content and decreased solvent to solid ratio. However extraction time did not affect the efficiency. This study provides a primary information for the optimum extraction conditions to maximize total polyphenol recovery from spent Lycium chinens Mill fruit and this result could be applied to re-use of argo-industrial by-products and to develop of functional feed additives in organic farming.

Polyphenol Contents and Antioxidant Activities of Fractions from Ssanghwa-tang and Fermented Ssanghwa-tang (쌍화탕과 발효쌍화탕 분획물의 폴리페놀함량 및 항산화 활성)

  • Kim, Dong-Seon;Um, Young-Ran;Yang, Min-Chul;Yun, Na-Young;Ma, Jin-Yeul
    • Korean Journal of Oriental Medicine
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    • v.16 no.3
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    • pp.175-178
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    • 2010
  • The aim of this study is to compare antioxidant activity and total polyphenol contents between before and after fermentation of Ssanghwa-tang according to solvent partition. Ssanghwa-tang was fermented with Lactobacilus fermentum. Ssanghwa-tang and the fermented Ssanghwa-tang were fractioned by solvent partition with ethyl acetate, butanol and water. The Ssanghwa-tangs and their solvent fractions were evaluated for total polyphenol contents and DPPH radical scavenging activity. The antioxidant activity as well as the total polyphenol contents were highest in each ethyl acetate fraction and significantly (p<0.05) increased after fermentation.

Antioxidant Effects of Herbal Wine containing Acanthopanax sessiliflorus, Lycium chinense, Schizandra chinensis, Cuscutae semen, Rubus coreanum and Plantaginis semen (오가피, 구기자, 오미자, 토사자, 복분자 및 차전자를 첨가한 한방 약술의 항산화 효과)

  • Oh, Sung-Cheon
    • Journal of the Korean Applied Science and Technology
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    • v.33 no.4
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    • pp.693-697
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    • 2016
  • In this study, the electron donating ability(EDA) and total polyphenol content of herbal wine were examined. The herbal wine was obtained from extract concentration to evaluate its functional properties. The herbal wine were screened for their potential antioxidant activities using test such as electron donating ability(EDA) and total polyphenol content. The electron donating ability(EDA) were $21.81{\pm}0.56$ in herbal wine 15% and $40.45{\pm}1.60$ in herbal wine 35%. As the extract concentration was increased the electron donating ability(EDA) were significantly increased(p<0.05). The total polyphenol contents were measures $113.89{\pm}1.79{\mu}g\;GAE/m{\ell}$ in herbal wine 15%, $274.24{\pm}0.71{\mu}g\;GAE/m{\ell}$ in herbal wine 35%. As the extract concentration was increased the total polyphenol contents were significantly increased(p<0.05). Also, the total polyphenol contents were measures $61.75{\mu}g\;GAE/m{\ell}$ in herbal wine, the higher.

The Antioxidant Activity and Total Polyphenol Content of Cudrania tricuspidata (꾸지뽕나무(Cudrania tricuspidata Bureau)의 총 폴리페놀 함량 및 항산화 활성)

  • Lee, Jin-Shik;Han, Gab-Cho;Han, Gyeong-Phil;Nobuyuki, Kozukue
    • Journal of the East Asian Society of Dietary Life
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    • v.17 no.5
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    • pp.696-702
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    • 2007
  • The purpose of this paper is to describe the differences in mineral, ascorbic acid, and total polyphenol content, and also the relationship between polyphenol content and antioxidant activity(DPPH radical scavenging, FTC, and TBA methods) in three sizes of Cudrania tricuspidata leaves. For the mineral contents of the leaves, Ca was highest(17.26 mg/g.d.w.), followed by K(15.53 mg), P(2.61 mg), and Mg(1.99 mg). Ascorbic acid was found to be slightly higher(43.4 mg/100g.f.w.) in the basal parts of the medium size leaves and lowest in the whole parts(9.9 mg) of the small size leaves. Total polyphenol content was highest($1,384{\sim}1,258mg/100g.f.w.$) in the leaves, for all sizes, when extracted with 80% ethanol, followed by the stem bark(543 mg%), roots(369 mg%), stems(243 mg%), and thorns(223 g%). By determining DPPH activity, we found that antioxidant activity was higher in the ethanol extracts of the leaves than in the ethanol extracts of the thorns, stems, roots, and stem bark. While in the tea, no differences were found between the ethanol and water extracts.

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Changes in Antioxidant Activity of Rehmannia radix Libosch with Heat Treatment

  • Woo, Koan-Sik;Hwang, In-Guk;Song, Dae-Sik;Lee, Youn-Ri;Lee, Jun-Soo;Jeong, Heon-Sang
    • Food Science and Biotechnology
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    • v.17 no.6
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    • pp.1387-1390
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    • 2008
  • This study evaluated the effects of heat treatment on antioxidant activity of Rehmannia radix Libosch (RRL). RRL was heated at various temperatures ($110-150^{\circ}C$) for various times (1-5 hr), and the total polyphenol, flavonoid content, and antioxidant activity were investigated. With increased heating temperature and exposure time, total content of polyphenol, flavonoid, as well as antioxidant activity increased. The highest total polyphenol and flavonoid contents were 21.65 and 3.56 mg/g, respectively, these values were occurred after heating for 3 hr at $150^{\circ}C$ (RRL was 5.09 and 0.83 mg/g, respectively). The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity was highest value of 83.46% after heating for 3hr at $150^{\circ}C$. The 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) cation radical scavenging activity was highest value of 20.43mg ascorbic acid (AA) eq/g after heating for 2 hr at $150^{\circ}C$. There were highly significant differences in the total polyphenol, flavonoid content, and antioxidant activity among heating temperatures and times (p<0.001), with heating temperature having the greater effect.