Antioxidant activities and quality characteristics of omija (Schizandra chinesis Baillon) cookies

Categorization of fruits according to their content of polyphenols and vitamin C, antiradical activity, and quality parameters

“…Unlike the total phenolic compound analysis method, the DPPH radical scavenging activity indirectly measures antioxidant properties (Kim et al, ). Our results showed that cranberry had the highest radical scavenging activity (52.4%), followed by raspberry (39.8%), aronia (35.9%), and omija (33.5%).…”

“…Polyphenolic content including total phenolic compound content, and total anthocyanin content, was measured to determine the antioxidant properties of nine fruit samples. Each method was modified from the previously reported process especially on sample preparation method (Kim et al, ). The sample preparation protocol for all three methods was the same.…”

“…Omija ( Schisandra chinensis Baillon ) is a bright red‐colored berry that grows widely in the East‐Asian region of the world. The literal meaning of the word “omija” is berries with five distinctive flavors, including sweet, sour, salty, bitter, and astringent; omija is used as a health functional ingredient due to its antioxidant and anticancer properties (Cho et al, ; Jang, Pyo, & Ahn, ; Kim et al, ).…”

Determination of lignans and phenolic components of Schisandra chinensis (Turcz.) Baill. using HPLC-ESI-ToF-MS and HPLC-online TEAC: Contribution of individual components to overall antioxidant activity and comparison with traditional antioxidant assays

“…The antioxidant activity of lignans is quite a controversial topic and literature results of lignans from Schisandra in particular, are contradictory. While some authors propose that lignans are good antioxidants and suggest the enrichment of several food products with these compounds in order to enhance their antioxidant properties (Kim, Lee, Do, & Bang, 2015;Kim & Choi, 2014), others state that their radicalscavenging properties are moderate and only effective at high concentrations (Šmejkal et al, 2010). Furthermore, antioxidant capacities of featured constituents and corresponding herbal preparations were mostly determined by (offline) bioassays such as the (traditional) DPPH, FRAP, or TEAC assays (Liu et al, 2009;Mocan et al, 2014;Wang et al, 2008).…”

Enzymatic assays and molecular modeling studies ofSchisandra chinensislignans and phenolics from fruit and leaf extracts

“…Its fruits are used as tonic, sedative, adaptogenic, and in the treatment of several diseases such as chronic coughs, spontaneous sweating, palpitations, and fatigue 12,13 . Modern research highlighted that S. chinensis has antitumor 14 , antihepatotoxic and hepatoprotective 15,16 , anti-cancer 17 , neuroprotective 18 , anti-diabetic 19 , and antioxidant 17,20 properties. So far, its most important bioactive compounds are thought to be lignans, derivatives of dibenzocyclooctadiene, especially schisandrin (schisandrol A), schisandrol B, schisandrin A and schisandrin B 12,21 which are mainly present in the fruits.…”