Estimation of Daily per Capita Intake of Total Phenolics, Total Flavonoids, and Antioxidant Capacities from Commercial Products of Japanese Apricot (Prunus mume) in the Korean Diet, Based on the Korea National Health and Nutrition Examination Survey in 2010

Lee, Bong Han; Yoo, Hee Geun; Baek, Youngsu; Kwon, Oh-Keun; Chung, Dae Kyun; Kim, Dae‐Ok

doi:10.9721/kjfst.2014.46.2.237

Cited by 3 publications

(2 citation statements)

References 21 publications

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“…1). It is lower than the result of Lee et al (13), which demonstrated that the total phenolics in Prunus mume concentrate ranged from 806.6 to 1,768 µg of GAE/mL. Debnath et al (3) found that the total phenolics in water extract of dried Prunus mume fruit powder were 67.8 µg GAE per g of dry weight fruit.…”

Section: Resultsmentioning

confidence: 77%

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Changes in the antioxidant capacity and phenolic compounds of maesil extract during one-year fermentation

Choi

Koh

2017

Food Sci Biotechnol

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This study aimed to identify the effects of soaking time and fermentation temperature and period on the total phenolics, total flavonoids, and antioxidant activity of extract. Green fruits were fermented with brown sugar at 15 or 25°C for one year. After soaking for 90 days, the fruits were removed and the remaining liquid was further ripened for 275 days, whereas other samples continued to ferment with until 365 days. Total phenolics, total flavonoids, and antioxidant activities of the extracts fermented with for one year were higher compared with those wherein the fruits were removed at day 90. The total phenolic and total flavonoid contents were relatively higher at 15°C, whereas the ABTS and ferric-reducing antioxidant power (FRAP) activities were significantly higher at 25°C. The total phenolic and total flavonoid contents highly correlated with the antioxidant activities. These results show that fermentation temperature plays a critical role in enhancing the phenolic compounds and antioxidant activity of extract.

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Section: Resultsmentioning

confidence: 77%

“…(13) wherein the total flavonoids in Ume concentrate ranged from 132.2 to 222.5 mg CE/L.Debnath et al. (3) found that the total flavonoids in water extract of dried Prunus mume fruit powder were 442.0 mg equivalent/L.…”

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confidence: 99%

Changes in the antioxidant capacity and phenolic compounds of maesil extract during one-year fermentation

Choi

Koh

2017

Food Sci Biotechnol

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Phenolic composition, antioxidant and antibacterial properties, and in vitro anti-HepG2 cell activities of wild apricot (Armeniaca Sibirica L. Lam) kernel skins

Fang-ling

et al. 2019

Food and Chemical Toxicology

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Estimated daily intake of phenolics and antioxidants from green tea consumption in the Korean diet

Lee

Nam

Park

et al. 2016

International Journal of Food Sciences and Nutrition

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To estimate daily intake of total phenolics and flavonoids from green tea and the contribution of green tea to the antioxidant intake from the Korean diet, 24 commercial brands of green tea were selected and analyzed. Data from the Korea National Health and Nutrition Examination Survey (KNHANES) from 2008 and 2011 indicate that the green tea consumption in these 2 years was 2.8 g/tea drinker/day and 2.9 g/tea drinker/day, respectively. Based on data derived from direct measurements of green tea phenolics and the dataset of the 2008 KNHANES, we estimated the daily per tea drinker phenolics intake to be 172 mg gallic acid equivalents (GAE), the total flavonoids to be 43 mg catechin equivalents (CE) and the total antioxidants to be 267 mg vitamin C equivalents (VCE; 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay) and 401 mg VCE (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) assay). In 2011, we estimated the daily per tea drinker total phenolics intake to be 246 mg GAE, the total flavonoids to be 60 mg CE and the antioxidants to be 448 mg VCE (DPPH assay) and 630 mg VCE (ABTS assay). The daily intake of total phenolics, total flavonoids and antioxidants from green tea consumption increased from 2008 to 2011.

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Estimation of Daily per Capita Intake of Total Phenolics, Total Flavonoids, and Antioxidant Capacities from Commercial Products of Japanese Apricot (Prunus mume) in the Korean Diet, Based on the Korea National Health and Nutrition Examination Survey in 2010

Cited by 3 publications

References 21 publications

Changes in the antioxidant capacity and phenolic compounds of maesil extract during one-year fermentation

Changes in the antioxidant capacity and phenolic compounds of maesil extract during one-year fermentation

Phenolic composition, antioxidant and antibacterial properties, and in vitro anti-HepG2 cell activities of wild apricot (Armeniaca Sibirica L. Lam) kernel skins

Estimated daily intake of phenolics and antioxidants from green tea consumption in the Korean diet

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