Antioxidant activity and antiproliferative action of methanol extracts of 4 different colored bell peppers (Capsicum annuum l.)

Jae-Hee Park, Gyeong-Im Jeon, Jung-Mi Kim, Eunju Park

Abstract:

Methanol extracts of 4 different colored (red, orange, yellow, and green) bell peppers (Capsicum annuum L.) were examined to (1) determine the total phenolic content (TPC), (2) compare the antioxidant activities, (3) assess the protective effects of extracts on H2O2-induced and 4-hydroxy-2-nonenal (HNE)-induced DNA damage using the Comet assay, and (4) examine the antiproliferative action of their extracts on HT-29 cells. Red and orange bell peppers had significantly higher levels of TPC than yellow or green bell peppers. Orange bell pepper exhibited the highest level of radical scavenging activity and total antioxidant activity, while green bell pepper exhibited the highest superoxide dismutase-like activity. These results suggest that the difference in antioxidant activities may depend on the kinds of antioxidant compounds related to the color of the pepper. It was found a significant negative correlation between TPC and radical scavenging activity inhibiting capacity (IC)50, and a significant positive corretation between TPC and total antioxidant activity. All extracts of bell pepper inhibited H2O2-induced and 4-hydroxy-2-nonenal-induced DNA damage in human leukocytes and showed potential toxicity on HT-29 cells. These findings suggest that the 4 different colored bell peppers may be useful as antioxidants and cancer prevention in food.

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Keywords:

bell pepper, color, antioxidant activity, comet assay, MTT assay, lactate dehydrogenase release

Volatile chemical and carotenoid profiles in watermelons [Citrullus vulgaris (Thunb.) Schrad (Cucurbitaceae)] with different flesh colors

Cuihua Liu, Hongyan Zhang, Zhaoyi Dai, Xi Liu, Yue Liu, Xiuxin Deng, Feng Chen, Juan Xu 

Abstract:

Twelve watermelon [Citrullus vulgaris (Thunb.) Schrad (Cucurbitaceae)] cultivars with different flesh colors were analyzed by HPLC, GC-FID, and GC-MS for their differences in carotenoid, soluble sugar, organic acid, and flavor. Results showed that all-trans violaxanthin, 9-cis-violaxanthin, and luteoxanthin were the main carotenoid esters in watermelons with yellow flesh. However, watermelons with red flesh were rich in all-trans lycopene and their cis-isomers. High concentrations of ß-carotene and pro-lycopenes were found in watermelon with orange-yellow flesh. Large variations in the sucrose concentration were observed among the different watermelons. Sucrose and/or fructose were the dominant sugars, while citric acid and malic acid were the main organic acids in watermelon flesh. Limonene was detected in the watermelon flesh of all investigated genotypes. Interestingly, partial correlation analysis of the chemical concentrations revealed 2 significant (p<0.01) positive correlations between ß-ionone and ß-carotene, and between (E)-geranyl acetone and prolycopenes.

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Keywords:

watermelon, carotenoid, flavor, HPLC, GCMS

Quality characteristics of vacuum-fried snacks prepared from various sweet potato cultivars

Ji-Hee Yang, Ho-Young Park, Yun-Sook Kim, In-Wook Choi, Sung-Soo Kim, Hee-Don Choi

Abstract:

The effects of vacuum frying and atmospheric frying on the physicochemical properties and quality characteristics of the deep-fat-fried snacks were compared in manufacturing snacks using general, yellow-fleshed, and purple-fleshed sweet potatoes. Regarding the moisture and lipid content of snacks, vacuum-fried snacks showed about 50% lower values compared to atmospheric-fried snacks, while for the colors, vacuum-fried snacks showed higher L and b values and a slightly lower a value, with almost no difference in the texture, compared to atmospheric-fried snacks. The total carotenoid and anthocyanin contents of snacks were decreased greatly compared to fresh sweet potatoes, and was considerably higher in vacuum-fried snacks compared to atmospheric-fried snacks. For the sensory evaluation of snacks, the acceptability for color and flavor was higher in the vacuum-fried snacks, while the acceptability for texture was higher in atmospheric-fried snacks due to a higher degree of crispiness. In conclusion, it is considered that the vacuum frying in manufacturing sweet potato snacks, compared to the atmospheric frying, is the appropriate deep-fat frying method for modern people who take excessive fats and oils from foods and are highly interested in health and high quality products.

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Keywords:

vacuum frying, sweet potato, snack, quality characteristics

Photo-degradation of malachite green in mudfish tissues — investigation of UV-induced photo-degradation

Jun Bae Lee, Meehye Kim 

Abstract:

Ultraviolet (UV) light induced photo-degradation of malachite green (MG) was investigated in the absence of photocatalysts. Photo-degraded intermediates were identified using LC with visible detection and LCelectrospray ionization-MS. Using this analysis, mechanisms for the MG decomposition in aqueous solution and in mudfish tissue were suggested. In aqueous condition, N-de-methylation and the decomposition of the conjugated structures were mainly observed. On the other hand, MG levels in mudfish continuously decreased until they reached a plateau owing to the decomposition of the conjugated structures. These results show that some chemicals in fish tissues could be photo-degraded by UV light without photocatalysts.

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Keywords:

malachite green, photo-degradation, N-demethylation, decomposition of the conjugated structure

Evaluation of edible flowers of agathi (Sesbania grandiflora L. Fabaceae) for in vivo anti-inflammatory and analgesic, and in vitro antioxidant potential

Nataraj Loganayaki , Nandhagopalan Suganya, Sellamuthu Manian

Abstract:

The methanol extract from flowers of agathi (Sesbania grandiflora L. Fabaceae) was evaluated for their in vitro antioxidant and cytotoxic activities, and in vivo anti-inflammatory and antinociceptive activities in several experimental models. The extract has sustainable concentrations of dietary polyphenolics, tannins, and flavonoids. The extract exhibited maximum radical scavenging activity on nitric oxide, superoxide, and hydroxyl radical and these values were significantly (p<0.05) higher over positive standards butylated hydroxyanisole and butylated hydroxytolune. The extract also exhibited potential cytotoxic activity against human cervical cancer cell line HeLa (IC50 value of 0.13 mg/mL). Further, the methanol extracts showed significant inhibitory activity against inflammation (carrageenan and cotton pellet induced models) and on a pain model (hot plate test). The inhibitory values are comparable with positive standards. Owing to these properties, agathi flowers can be used as a potential source of natural nutraceutical food supplement.

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Keywords:

agathi (Sesbania grandiflora L), antioxidant, cytotoxicity, anti-inflammatory, analgesic activity

Growth and predictive model of Bacillus cereus on blanched spinach with or without seasoning at various temperatures

Young-Min Bae, Bo-Ram Kim, Sun-Young Lee, MyeongHwa Cha, Ki-Hwan Park, Myung-Sub Chung, Kyung Ryu 

Abstract:

The growth of Bacillus cereus on blanched spinach with or without seasoning at various temperatures (15, 20, 25, 30, and 35°C) was investigated. The number of B. cereus on blanched spinach stored at 35°C was significantly increased and resulted in maximum populations (7.8 log CFU/g) after 10 h. However, the growth rate of B. cereus on blanched spinach with seasoning stored at 35oC was lower than on blanched spinach without seasoning. The growth rate (GR) of B. cereus on blanched spinach stored at 15°C was lower than the other temperatures. The lag time (LT) of B. cereus on blanched spinach with seasoning was longer than blanched spinach without seasoning. Primary growth models of B. cereus on blanched spinach fit well to a modified Gompertz model (blanched spinach R2 =0.98; blanched spinach with seasoning R2 =0.96). These results might be used for developing safe storage guidelines for cooked vegetable at various temperatures.

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Keywords:

Bacillus cereus, blanched spinach, growth, seasoning, predictive model

Development of a time-temperature integrator system using Burkholderia cepacia lipase

Won Kim, Euna Park, KwangWon Hong

Abstract:

A time-temperature integrator (TTI) is a device used to show a time-temperature dependent change that reflects the temperature history and quality status of the food to which it is attached. An enzymatic TTI system based on the reaction between Burkholderia cepacia lipase and tricaprylin, which causes a pH change, was developed. The temperature dependence of the response rate of this new lipase-type TTI was modeled using the Arrhenius equation, and the estimated activation energy was calculated as 70.61±11.10 kJ/mol (±95% confidence interval). The TTI response was validated under dynamic storage conditions with independent variable temperature experiments, and a good agreement was obtained between the predicted and measured values.

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Keywords:

time-temperature integrator (TTI), Burkholderia cepacia lipase, Arrhenius equation, activation energy

Synergistic antiradical action of natural antioxidants and herbal mixture for preventing dioxin toxicity

In Young Bae, Bo-Yeon Kwak, Hyeon Gyu Lee

Abstract:

The herbs danggui (Angelica gigas) and clove (Eugenia caryophyllata) and 4 natural antioxidants were combined in order to investigate whether or not they exhibited synergistic effects (SEs) on DPPH radical scavenging capacity. SEs were determined using the ratio between experimental scavenging capacity (ESC) and theoretical scavenging capacity (TSC). In all tested mixtures, SEs were observed, indicating ESC/TSC ratios greater than 1. The highest SE (p<0.01) was observed for the solution combining a-tocopherol (20 µg/mL) and quercetin (0.7 µg/mL) with danggui of 0.3 mg/mL and clove of 0.05 mg/mL. The addition of lipid-soluble antioxidants resulted in greater SEs than the addition of water-soluble antioxidants. The excellent SE appeared when quercetin was added to the herb mixture, while the addition of ascorbic acid did not result in SE. The results indicate that the combinations of compounds with different antiradical effects may more effectively protect oxidative stress than alone.

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Keywords:

Angelica gigas, Eugenia caryophyllata, natural antioxidant, synergism, DPPH radical

Identification of d-friedoolean-13-en-3-one (Taraxerone) as an antioxidant compound from sedom (Sedum sarmentosum)

Eun Kyoung Mo, Byung Hee Han, Seung Mi Kim, Sun A. Yang, Sung Kwon Kang, Chang Jin Oh, Ran Kim, Cheong Gyu Kim, Hyo Jin Kang and 1 more

Abstract:

A pentacyclic triterpenoid compound was isolated from the ethyl acetate extract of sedum (Sedum sarmentosum) and identified as d-friedoolean-13-en-3-one (taraxerone) by GC-MS and crystallographic analysis. The extraction yield of taraxerone was 74.12±0.57 mg/kg sedum (dry weight). The IC50 values of taraxerone were 102.34±1.53 μM and 1,763.81±12.63 μM/mL (Trolox equivalent) by the DPPH and ferric reducing ability of plasma (FRAP) assays, respectively. Taraxerone exhibited comparable antioxidant capacities with butylated hydroxytoluene (BHT) by the DPPH (p=0.117) and FRAP (p= 0.179) assays. The production of inducible nitric oxide in lipopolysaccharide-stimulated murine macrophage was inhibited by taraxerone (IC50=38.49±3.77 μM) via downregulation of inducible nitric oxide synthase (iNOS) expression at the transcriptional level. The inhibitory effect of taraxerone on nitric oxide generation was significantly more effective than that of caffeic acid and/or gallic acid.

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Keywords:

sedom (Sedum sarmentosum), d-friedoolean-13-en-3-one (taraxerone), ferric reducing ability of plasma (FRAP), iNOS

Biological activities of cheonggukjang prepared with several soybean cultivars

Min-Hwa Kim, Su-Yeon Kim, Jong-Min Ko, Do-Youn Jeong, Yong-Suk Kim 

Abstract:

To select proper soybean cultivars for producing functional cheonggukjang, a comparison was made of the physiological activities of different cheonggukjang prepared with 30 different soybean cultivars. The isoflavone content was highest in the cheonggukjang made from ‘Daepung’ soybeans at 208.75 mg%. In general, the contents of glycone types (and derivatives) of isoflavone, specifically daidzin, glycitin, genistin, and malonylgenistin, were higher than that of aglycone types. The polyphenol contents ranged from 30.62 to 80.32 mg%. The DPPH radical scavenging activity and superoxide dismutase (SOD)-like activity of the cheonggukjang made from yellow soybeans had a higher activity than those of black soybeans. Although there are no consistent tendencies in the functional activity of cheonggukjang according to soybean color and size, the antioxidative activity is highest in the cheonggukjang made of yellow soybeans. Additionally, the fibrinolytic and inhibitory activities against angiotensin I-converting enzyme are highest in the cheonggukjang made of black soybeans. From these results, it can be concluded that the DPPH free radical scavenging activity and SOD-like activity in cheonggukjang depends on the phenolic compound content in soybean.

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Keywords:

cheonggukjang, soybean cultivar, phenolic compound, DPPH, biological activit

Resistance of Bacillus cereus and its enterotoxin genes in ready-to-eat foods to γ-irradiation

Adelard B. Mtenga, Neema Kassim, Won-Gyeong Lee, Won-Bo Shim, Yohan Yoon, Duck-Hwa Chung

Abstract:

This study was investigated the resistance of Bacillus cereus ATCC 13752 and its enterotoxin coding genes in cereals, vegetables, and tryptic soy broth to ?-irradiation. Screening for enterotoxin coding genes, viability test, PCR analysis, measurement of DNA concentration, cellular constituents release, SEM, and antibiotic sensitivity tests were performed after irradiation at 0, 1.5, 3, 5, 7, 10, and 15 kGy. Thirty % of strains screened possessed all enterotoxins genes. At 10 kGy B. cereus viable cell count was reduced by 4 logCFU/mL. B. cereus in vegetables and broth demonstrated higher susceptibility than those in cereals. Enterotoxins coding genes could be identified in the ?-irradiated cells, antibiotic sensitivity profile was not affected. Concentration of DNA containing enterotoxin coding genes was reduced and release of cellular constituent was highest at 15 kGy. ?-Irradiation up to 10 kGy did not eliminate B. cereus neither affected their enterotoxins coding genes from ready-to-eat food.

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Keywords:

B. cereus, enterotoxin gene, ?-irradiation, resistance

Rheological behaviors and microstructure of Oviductus Ranae hydrogels

Qing Liang, Shouqin Zhang, Jinsong Zhang

Abstract:

The rheological properties of Oviductus Ranae (OR) hydrogels were systematically investigated with shear viscosity, dynamic oscillation, and creep-recovery measurements. The viscosity curves displayed phenomena of shear thinning with increase of shear rate. The flow behaviors of the hydrogels were described using 2 representative rheological models. The lesser water was absorbed by OR, the higher viscosity and greater extent of thixotropy it presents. Dynamic viscoelasticity measurements indicated that the samples exhibit viscoelastic properties as physical gels. Creep curves also revealed that the hydrogels behave as viscoelastic solids. Damped oscillations were observed in the initial stage of creep tests (0–1 s). The viscoelastic moduli obtained from dynamic oscillations and those from damped oscillations agreed with each other. The strong dependence of rheological behaviour on network of OR hydrogels had been confirmed by electron microscopy.

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Keywords:

rheological behavior, Oviductus Ranae, hydrogel, viscoelasticity, morphology

Effect of homogenization speed and time on the recovery of alkaline phosphatase from the hepatopancreatic tissues of shrimps

Kathyayani Puttige, Krishna Prasad Nooralabettu

Abstract:

Hepatopancreatic tissues of shrimps were homogenized at various pestle speed and time intervals at a constant jerk of 15 passes/min on a narrow space using 0.1 M Tris-HCl buffer of pH 8.4 at 4°C. Release of proteins and alkaline phosphatase were determined by estimating the quantity of protein and alkaline phosphatase activity in each homogenate at the end of the experiments. Optimum condition for the homogenization of the hepatopancreatic cells was achieved at operating speeds of 3,000 rpm for 10 min in the homogenizer. Increase in pestle speed beyond 3,000 rpm for 10 min have no effect on the release of protein. Increasing the disruption speed above 3,000 rpm decreases the specific activity of alkaline phosphatase release, while extending the time of homogenization beyond 10 min at 3,000 rpm or the speed of pestle beyond 3,000 rpm for 10 min caused shear damage to the enzyme.

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Keywords:

alkaline phosphatase, shrimp, cell disruption, homogenization, homogeniser

Effect of nuruk and fermentation method on organic acid and volatile compounds in brown rice vinegar

Su-Won Lee, Sung-Ran Yoon, Gui-Ran Kim, Seung-Mi Woo, Yong-Jin Jeong, Soo-Hwan Yeo, Kyong-Su Kim, Joong-Ho Kwon 

Abstract:

The effects of different nuruk contents and fermentation methods (AV, vinegar fermented in an agitated culture; SV, vinegar fermented in a static culture) on organic acids and volatile compounds in brown rice vinegars were investigated. In the SV, the contents of acetic, oxalic, tartaric, and malic acids increased with hipher contents of nuruk. Acetic, tartaric, and malic acid contents were higher in the SV than those in the AV. Volatile compounds that can affect vinegar quality, including acetic acid, isoamyl acetate, phenethyl acetate, and phenethyl alcohol were present at high concentrations in the AV. With the increase in nuruk contents in the AV, acetic acid content decreased and isoamyl acetate and phenethyl acetate content increased. No significant differences in sensory scores were observed regarding the amount of nuruk and the type of fermentation. However, electronic-nose analysis showed its potential to effectively differentiate different samples.

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Keywords:

brown rice vinegar, nuruk, volatiles, organic acid, electronic-nose

Antioxidant activity of Fragilariopsis pseudonana and protective effect against hydrogen peroxide-induced inhibition of gap junctional intercellular communication

Min Young Um, Sung Ho Kang, Ji Yun Ahn, Tae Youl Ha

Abstract:

This study was aimed to evaluate antioxidant activities of a methanol extract from the polar microalgae Fragilariopsis pseudonana (FP) and to investigate the protective effect for gap junctional intercellular communication (GJIC) in WB-F344 normal rat liver epithelial cells. The results indicated that the methanol extract of FP (FPM) scavenged ABTS free radicals and inhibited copper-induced low density lipoprotein oxidation in a dose-dependent manner. Exposing HepG2 cells to FeSO4 increased intracellular reactive oxygen species formation and lipid peroxides, which was significantly reduced by treatment with FPM. Furthermore, FPM increased the activities of superoxide dismutase and glutathione peroxidase in cells. FPM recovered the hydrogen peroxide (H2O2)-induced inhibition of GJIC and attenuated the phosphorylation of connexin 43 (Cx43) and extracellular signal-regulated kinase1/2 (ERK1/2). Taken together, these results demonstrated that FPM has antioxidant activity and protects against H2O2-induced inhibition of GJIC by blocking phosphorylation of Cx43 via activation of ERK1/2.

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Keywords:

Fragilariopsis pseudonana, oxidative stress, antioxidant activity, gap junctional intercellular communication

Supplementation of common white bread by coriander leaf powder

Lipi Das, Utpal Raychaudhuri, Runu Chakraborty

Abstract:

Coriander leaves are widely used worldwide as a very common garnish in almost all types of Western, Oriental, and Arabic culinary. It is rich in the beneficial components of antioxidants, trace elements, and essential oils. Bread enriched with coriander leaf powder is therefore likely to have greater acceptability to consumers compared to unfortified bread. In the present study the antioxidant and sensory analyses along with baking and staling characteristics of such breads at supplementation levels of 1.0, 3.0, 5.0, and 7.0%(w/w) on wheat flour have been investigated. Results show that supplementation with coriander leaf powder bettered the crumb moisture content with only a little increase in crumb firmness. A substantial improvement in sensory characteristics was observed with the supplemented breads. A sharp increase in antioxidant content was an important beneficial fortification effect observed in the fortified breads. Coriander leaf content between 3.0 and 5.0% was found to be the optimum supplementation level that offered the best compromise for highest acceptability of the fortified breads.

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Keywords:

coriander leaf, crumb moisture, crumb firmness, sensory evaluation, antioxidant

Populations and potential association of Saccharomyces cerevisiae with lactic acid bacteria in naturally fermented Korean rice wine

Sung-Sik Yoon , Ji-A Choi, Ki-Hwan Kim, Tae-Suk Song, Young-Seo Park

Abstract:

The microbial populations focused on predominant yeast species and lactic acid bacteria (LAB) in 15 commercial makgeolli brands, where a fungal starter nuruk was used were examined. Viable yeast counts were obtained on yeast potato dextrose (YPD) and MRS agar containing sodium azide. MRS-C (0.1% cycloheximide supplemented) was used for selective counts of LAB. Saccharomyces cerevisiae was found to be predominant in the 15 samples tested, with an average count of 4.6×107 CFU/mL. Contrary to the earlier studies, Lactobacillus plantarum and Weissella cibaria were shown as predominant LAB species with an average count of 1.7×107 CFU/mL. Surprisingly, as many as 7 log viable cells/mL were present at the ethyl alcohol concentration of 6–7%. The data from real-time PCR also indicated that the yeast populations remains almost constant during the refrigerated storage of 12 days, while that of LAB decrease slightly first 9 days and increase after then, despite the overall increase in acidity. Data from the differential microbial counts suggest that yeast S. cerevisiae might be associated with 2 LAB species, L. plantarum and W. cibaria, under ethyl alcohol stress during the turbid rice wine fermentation.

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Keywords:

Korean rice wine, yeast, lactic acid bacteria, associated growth, nuruk, differential count

Carbohydrate polymers of chirata (Swertia chirata) leaves: Structural features, in vitro anti-oxidant activity and fluorescence quenching study

Debjani Ghosh, Shruti S. Bandyopadhyay, Udipta R. Chatterjee, Peter Capek, Bimalendu Ray

Abstract:

Chirata (Swertia chirata) is widely used in Indian folk medicine for the prevention of various disorders. Herein, we analyzed the water-extracted carbohydrate polymer (WECP) of this herb using chemical, chromatographic, and spectroscopic methods. The anti-oxidant capacity of this fraction was studied by ferric reducing anti-oxidant power (FRAP) and DPPH radical assays. Effect of WECP on bovine serum albumin spectrum (BSA) was determined using excitation wavelength of 282 nm. Anion exchange chromatography of WECP yielded 5 fractions (F1–F5) with different chemical compositions. The major fraction (F5) was homogeneous, had an apparent molecular mass of 4.5 kDa, and contains both carbohydrates (57%) and phenolics (34%). The anti-oxidant capacities of WECP and F5 were comparable to standard anti-oxidants. Notably, activities of the carbohydrate polymers (F1–F5) correlate with their phenolics content. Fluorescence quenching measurement suggests that F5 can form complex with BSA and the value of the binding constant is K=6.28×105/M.

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Keywords:

carbohydrate polymer, structural feature, antioxidant activity, fluorescence quenching, chirata (Swertia chirata)

A cross-cultural comparison of the sensory characteristics of perilla oil by American, Chinese, and Korean panels

Jeong-Eun Yang, Eunok Choe, Lana Chung 

Abstract:

This study was conducted to characterize and compare via sensory descriptive analysis the sensory properties of perilla oil products that are processed in different ways (roasted vs. non-roasted) and to perform a cross-cultural comparison of the sensory descriptions of this product set among 3 sensory panels (Korean, Chinese, and American). The Korean, Chinese, and American panelists generated 18, 12, and 16 sensory attributes, respectively, to describe the odor of the products. The Korean panel generated more attributes than the Chinese and American panels. Panelists from the 3 different regions used descriptors that were related to their individual experiences or cultural backgrounds and the odor attributes of American panelists were included references to nonfood products. These results show that culture and familiarity affect the perception of sensory attributes and the description of this product set.

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Keywords:

perilla oil, cross-cultural study, descriptive analysis, sensory characteristics, multiple factor analysis

Phenolic composition and antioxidant activity of Thai and Eri silk sericins

Luchai Butkhup , Montree Jeenphakdee, Sujitar Jorjong, Supachai Samappito, Wannee Samappito, Jirapa Butimal

Abstract:

The present study investigates the phenolic contents and antioxidant activities of silk sericin extracted (SSE) from Thai mulberry silkworms (Bombyx mori) and non-mulberry silkworm (Samia ricini). The SSE from all strains revealed the mainly presence of flavonoid compounds including (+)-catechin (20.63–145.64 mg/100 g), quercetin (7.89–35.95 mg/100 g), and (-)-epicatechin (3.36–44.19 mg/100 g). The antioxidant activity of the SSE with water from Chokumnoui 1 was found to have low EC50 values (0.96 mg/mL), the concentrations of the SSE that exhibit 50% reduction in DPPH, and highest scavenging of ABTS· + radicals (1.73 mg TEAC/g) and highest reduce TPRZ-Fe (III) complex to TPTZ-Fe (II) (8.03 mg Fe(II)/g), thus indicating high antioxidant activities. Total phenolic content and total flavonoid content of the SSE showed positive correlated to the scavenging activity of DPPH and ABTS· + radicals and the ferric reducing ability (FRAP assay).

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Keywords:

Bombyx mori, Samia ricini, silk cocoon, phenolic compound, antioxidant activity

Comparison of antioxidant activities of juice, peel, and seed of pomegranate (Punica granatum L.) and inter-relationships with total phenolic, Tannin, anthocyanin, and flavonoid contents

Hakime Hulya Orak , Hulya Yagar, Sebnem Selen Isbilir

Abstract:

In this study, the antioxidant activities of juice, peel, and seed parts of pomegranate were investigated by using DPPH scavenging activity, ß-carotene bleaching method, reducing power, and metal chelating activity. Sample of pomegranates which are named Punica granatum L. cv. Hicaznar, genotype 19–121, genotype 17–67, and genotype 19–66 obtained from BATEM (West Mediterranean Agricultural Research Institute) in Anlalya. The EC50 values of DPPH scavenging activities in peel extracts (PE) had 23.4-fold higher than the juice extracts (JE), and the seed extracts (SE) had 2.3-fold higher than JE. The reducing power in peel extracts was found to be 4.7-fold higher than SE and 10.5-fold higher than the JE. The highest metal chelating capacity (37.22%) was determined in peel, while the lowest (7.151%) in seed. Generally, in peel, the total polyphenol, flavonoid, tannin contents, and in juice, the total polyphenol, anthocyanin, tannin contents, and acidity significantly affected to antioxidant activities.

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Keywords:

Hicaznar, reducing power, metal chelating capacity, tannin, punicic acid

Properties and qualities of rice flours and gluten-free cupcakes made with higher-yield rice varieties in Korea

Sun Jin Park, Ki-Yong Ha, Malshick Shin

Abstract:

Korean rice varieties, ‘Druryechanbyeo’ and ‘Boramchanbyeo’, were developed to get higher yields and to be used in rice products. The rice grains were dried and milled into rice flours after first going through the soaking process. The properties and qualities of cupcakes made with dry-milled rice flours were compared with cupcakes made with commercial dry-milled rice flours (CDRF). The newly developed rice flours (NDRF) had higher apparent amylose content, water binding capacity, swelling power, and peak viscosities, but had lower damaged-starch content, gelatinization temperature, and final and setback viscosities than CDRF. The specific gravity of batter, and hardness and springiness of cupcakes were lower in NDRF than in CDRF. The cake textures from ‘Boramchan’ NDRF were more preferable than those from ‘Druyechan’ NDRF. The specific volume and overall quality of cupcake were correlated positively with amylose content and water binding capacity, but negatively with damaged starch of rice flours.

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Keywords:

‘Boramchanbyeo’, ‘Druryechanbyeo’, newly developed dry-milled rice flour, rice cupcake, gluten-free

Effect of alternative C2 carbon sources on the growth, lipid, and ?-linolenic acid production of spirulina (Arthrospira platensis)

Mohammad-Taghi Golmakani, Karamatollah Rezaei , Sara Mazidi, Seyyed Hadi Razavi

Abstract:

The influence of different organic carbon sources (glucose, ethanol, and acetic acid) at different concentrations (0.1, 0.5, and 1.0 g/L for batch and 1.0, 2.0, and 3.0 g/L for fed-batch) were studied in the mixotrophic production (using both light and carbon source) of ?-linolenic acid (GLnA) by spirulina (Arthrospira platensis). The obtained spirulina was analyzed in terms of biomass, lipid, and GLnA production. In the batch media, increasing the concentrations of glucose, ethanol, and acetic acid led to an increase in the biomass, lipid, and GLnA production. However, carbon sources at concentrations greater than 1.0 g/L in fed-batch media appeared to have no significant effects on the above parameters. It was also demonstrated that biomass, lipid, and GLnA production using ethanol and acetic acid could be as good as those achieved with the classic glucose-based culture media.

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Keywords:

spirulina (Arthrospira platensis), fed-batch, ?-linolenic acid, lipid, mixotrophic

Influence of amylose content on cooking time and textural properties of white salted noodles

Hwayoung Heo, Byung-Kee Baik, Chon-Sik Kang, Byung-Kil Choo, Chul Soo Park 

Abstract:

White salted noodles were prepared from reconstituted flours of various amylose content to determine the effects of amylose content on noodle dough properties and texture of noodles cooked for optimum cooking time. With decrease of amylose content from 26.5 to 3. 0%, optimum water absorption of noodle dough increased from 39 to 49% and cooking time of noodles decreased from 16 to 7 min. Hardness of cooked noodles prepared from reconstituted flour consistently decreased with increase in proportion of waxy starch. Noodles less than 12.4% amylose content exhibited higher springiness and cohesiveness than noodles greater than 17.1% amylose content. Cohesiveness and springiness of noodles prepared with partial waxy starches, of which amylose content ranged from 16. 6 to 22. 7%, were comparable to those of noodles prepared from <12. 4% amylose content. Amylose content of starch was significantly correlated with hardness, springiness, and cohesiveness of cooked noodles prepared from reconstituted flours.

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Keywords:

wheat, white salted noodle, optimum cooking time, amylose content, texture

Antioxidant and tyrosinase inhibitory activities of different parts of oriental cherry (Prunus serrulata var. spontanea)

Ji Won Park, Hyun Gyun Yuk, Seung Cheol Lee

Abstract:

Six different parts (branch, flesh, flower, fruit, leaf, and seed) of oriental cherry (Prunus serrulata var. spontanea) were extracted with ethanol or water, then total phenol content (TPC), antioxidant activity, and tyrosinase inhibitory activity of the extracts were evaluated. The ethanol extracts showed higher TPC and antioxidant activity than the water extracts regardless of parts. The ethanol extracts of leaf as well as branch possessed superior TPC and antioxidant activity. The highest tyrosinase inhibitory activity was found in ethanol extract of leaf. There was no dramatic difference of tyrosinase inhibitory activities according to parts of cherry. The results suggest that leaf and branch of oriental cherry could be a candidate for antioxidant and anti-whitening materials in food or cosmetic industries.

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Keywords:

oriental cherry (Prunus serrulata var. spontanea), antioxidant activity, tyrosinase inhibitory activity

Ameliorative effect of saltwort (Salicornia herbacea) extract on hepatic dysfunction and hyperlipidemia in rats

Kap Joo Park, Myung Hwan Cho, Soo Young Kim, Jae Seok Lee 

Abstract:

To examine the effect of saltwort (Salicornia herbacea) on blood cholesterol and lipid metabolism, hyperlipidemia was induced in animal rats. Saltwort extract was then administered to the rats for 5 weeks, after which, blood biochemical changes were determined. Saltwort treatment resulted in a significant reduction of the levels of total cholesterol, blood triglyceride, and LDL-cholesterol. In contrast, the expression levels of HDL-cholesterol were increased at saltwort treatment group. The aspartate aminotransferase (AST: serum SGOT) value of the saltwort administration group was significantly reduced and the blood alanine aminotransferase (ALT: serum SGPT) levels decreased significantly in comparison to those in the negative control group. Degeneration of hepatic tissues due to the consumption of a high lipid diet for a long period of time was reported in the negative control group. On the other hand, in the saltwort administration group, a substantial reduction in the accumulation of lipid droplets in the cytoplasm was seen, and in addition, it was confirmed that the degeneration of hepatic tissues recovered almost to level of that of the normal control group. These data suggest that saltwort extract represents an excellent candidate for protection of rat hepatocytes from high fat diet-mediated damage.

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Keywords:

hyperlipidemia, saltwort (Salicornia herbacea), rat liver cell, lipid metabolism

Effects of fermented barley on lipid and carnitine profiles in C57BL/6J mice

Ji-Hae Choi, Tae-Hee Kim, Myung-Suk Ko, Youn-Soo Cha

Abstract:

The aim of the present study was to investigate the effects of fermented barley supplementation on blood lipid profiles, carnitine concentrations, and hepatic mRNA levels of enzymes involved in fatty acid metabolism. Thirty-two C57BL/6J male mice were divided into 4 groups; normal diet control group (ND), high fat diet control group (HD), high fat diet plus barley supplemented group (BR), and high fat diet plus fermented barley supplemented group (BR-F). BR-F supplementations decreased total cholesterol (TC) and LDL-cholesterol in serum, triglyceride (TG) in liver. Serum total carnitine (TCNE) concentrations were significantly higher in the BR-F group than HD group. BR-F supplementations significantly increased hepatic lipolysis regulating gene expression such as carnitine palmitoyltransferase-I (CPT-I), peroxisome proliferator-activated receptor-a (PPARa), whereas significantly decreased lipogenic enzyme expression such as acetyl CoA carboxylase (ACC). These results suggest that the fermented barley has anti-obesity properties.

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Keywords:

barley, mice, lipid profile, carnitine, hepatic mRNA level

Anti-obesity and hypolipidemic effects of chufa (Cyperus esculentus L.) in mice fed a high-fat diet

Mi Kyung Moon, Jiyun Ahn, Hyunyu Lee, Tae Youl Ha

Abstract:

This study was aimed to clarify the effect of defatted chufa (Cyperus esculentus L., DC) on diet-induced obesity and lipid metabolism in mice. C57BL/6J mice were fed 1 of 4 experimental diets for 7 weeks: a normal diet (N), a high-fat diet (HF), a high-fat diet with 5% DC (LDC), and a high-fat diet with 10% DC (HDC). DC supplementation (10%) significantly reduced body weight gain, adipose tissue weight, and adipocyte size increased by high-fat diet although there was no significant difference between HF group and LDC group. Serum total cholesterol and triglyceride levels of the HDC group were significantly decreased compared to those of the HF group. The hepatic triglyceride levels also decreased significantly with 10% DC supplementation, but not changed with 5% DC supplementation. Serum insulin and leptin levels in the LDC and HDC groups were significantly decreased compared to those of the HF group. These results suggest that defatted chufa may be useful for the prevention of diet-induced obesity and hyperlipidemia.

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Keywords:

chufa, high-fat diet, anti-obesity, hypolipidemic, mice

A review of microbial biofilms of produce: Future challenge to food safety

Iqbal Kabir Jahid, Sang-Do Ha

Abstract:                                                                                                                                               

Outbreaks of produce-related food-borne pathogens have undergone a sharp increase in last three decades because of high produce consumption. A paradigm of food safety for produce is important due to its susceptibility to microbial attack and biofilms formation. Greater attention should be paid to decontaminating the pathogens in biofilms as they pose a risk to public health. This review will focus on produce-related outbreaks, attachments, quorum sensing, biofilms formation, resistance to sanitizers and disinfectants, and current and emerging control strategies for fresh and minimally processed produce, providing new insight into food safety. The consequences of biofilms formation on produce include the formation of a protective environment that is resistant to cleaning and disinfection. Alternative means of controlling or inhibiting biofilms formation on produce will be explained briefly and we will identify where additional research is needed.

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Keywords:

biofilm, quorum sensing, disinfection, produce, food-borne pathogenic bacteria