Quality and antioxidant properties of morning bread added with
                        sourdough according to the mixing ratios of sea buckthorn leaf

Park, Min Gyu; Ji, Hui Yeong; Joo, Shin Youn

doi:10.11002/kjfp.2021.28.5.621

Cited by 4 publications

(2 citation statements)

References 32 publications

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“…In this study, the polyphenol and flavonoid contents in COE were measured as 424.150 mg GAE/g and 127.566 mg CE/g, respectively. Compared to the polyphenol contained in the ethanolextracted sea buckthorn leaf, which is reported to be 285.64 mg GAE/g [41], the total polyphenol amount from COE measured in this study was 1.49 times higher. Furthermore, the total flavonoid amount in this study was 2.13 times higher than the other research result, which reported 58.84 ± 0.47 mg CE/g in ethanol-extracted artichoke extract [42].…”

Section: Discussioncontrasting

confidence: 64%

Evaluation of Antioxidant and Antifungal Activity of Chamaecyparis obtuse Extract for Use in Oral Herbal Medicine

Kim,

Nam

2023

Applied Sciences

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The aim of this study was to investigate the antifungal and antioxidant activities of Chamaecyparis obtusa (C. obtusa) extract (COE) against Candida albicans (C. albicans). Methods: The antioxidant activity was determined using three methods based on 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) scavenging, total polyphenol measurement, and total flavonoid measurement. In addition, the survival rate of human keratinocytes (HaCaT) was checked to confirm their stability. A one-way ANOVA also confirmed the antifungal activity of COE against C. albicans and its proliferative effect on HaCaT cells. In addition, to confirm the difference between each group, the Tukey HSD test was performed as a post hoc analysis, and the significance level was set at 0.05 as a two-tailed test. Results: COE was found to contain 424.150 mg GAE/g of polyphenols, 127.566 mg CE/g of flavonoids, and 83.594% of radical scavenging activity. Furthermore, 30 mg/mL of this extract exhibited complete antifungal activity. In addition, a noticeable killing effect on C. albicans was observed as the concentration of the extract increased. For instance, at a 2.5 mg/mL dosage of COE, HaCaT cells were safe, but C. albicans showed a distinct antifungal effect. Conclusions: COE has antioxidant and antifungal activity, so it has a high potential as an effective natural antifungal agent. Therefore, oral gargle containing COE is expected to be a safe and effective treatment in oral candidiasis in clinical practice.

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Section: Discussioncontrasting

confidence: 64%

Evaluation of Antioxidant and Antifungal Activity of Chamaecyparis obtuse Extract for Use in Oral Herbal Medicine

Kim,

Nam

2023

Applied Sciences

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“…Both the total polyphenol and flavonoid contents, as shown in Table 6 , exhibited a trend of decreasing total flavonoid content as the ethanol concentration increased. Flavonoids, as polyphenolic substances, are reported to have differences in solubility in water and ethanol based on their chemical structures [ 31 ].…”

Section: Resultsmentioning

confidence: 99%

Study on Chemical Composition and Biological Activity of Psidium guajava Leaf Extracts

Park,

Kim,

Kang

et al. 2024

CIMB

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Guava (Psidium guajava) is a plant widely distributed in tropical and subtropical regions. Its leaves contain a large amount of physiological molecules such as flavonoid, sesquiterpene, triterpenoid, coumarin, alkaloid, and tannin molecules with antioxidative and anti-inflammatory effects. In this study, the use of concentrated P. guajava leaf extract molecules as a functional natural material was evaluated by confirming the extract’s antioxidative, antibacterial, tyrosinase activity inhibition, and collagenase activity inhibition effects and its trans-2-nonenal removal ability. As a result of the analysis of the antioxidant and antibacterial components of concentrated P. guajava leaf extract molecules through GC-MS, a large amount of aromatic hydrocarbon molecules were detected. When different concentrations of ethanol were used for extraction, the leaf extract concentrated with 70% ethanol showed the most effective active molecules. As a result of measuring DPPH radical scavenging activity, a concentration-dependent antioxidant activity was confirmed. The antioxidant activity tended to increase when the ethanol content used for extraction was increased. Molecules such as 2,4-di-tert-butylphenol, caryophyllene oxide, and γ-muurolene in P. guajava leaf extract concentrate appeared to have antibacterial activities against S. aureus bacteria known to cause atopy. As ethanol content increased, the inhibitory effect on tyrosinase activity was increased. In addition, when ethanol content was 50%, the concentrated leaf extract was able to remove trans-2-nonenal by 52.4%. As a result of determining the concentrated leaf extract’s collagenase inhibition activity, an inhibition rate close to that of ascorbic acid, a positive control, was confirmed. The concentrated guajava leaf extract molecules were confirmed to have whitening and wrinkle-improving functionality. Thus, the P. guajava leaf extract has high potential as a food and natural cosmetic material.

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Quality characteristics of sourdough bread produced using banana sour starter

Kim¹

2021

Korean J. Food Preserv.

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This study aimed to investigate the quality characteristics of sourdough produced using a banana starter. The contents of sugar and alcohol of the banana fermented broth increased significantly as the fermentation date increased (p<0.05), and the pH tended to decrease. The titratable acidity of the fermentation broth increased significantly from the 2nd day of fermentation and remained high until the 4th day (p<0.05). The pH of dough and bread decreased as the amount of sour starter added increased (p<0.05), and there was no significant difference in titratable acidity of dough and bread as well as the amount of starter. According to the added amount of banana sour, the moisture content of the bread increased, the crude fat and crude flour content decreased, and the crude protein content hardly changed. The height of bread increased in proportion to the increase in the amount of sour starter added. As for the internal color of the bread, the brightness and yellowness decreased as the addition amount increased, and the redness increased. It was found that the volume, specific volume and baking loss rate of bread increased as the amount of sour starter added increased. In the texture of bread, elasticity and adhesion increased as the amount added increased, but gumminess, brittleness and hardness decreased as the amount added increased. From the above results, it is expected that the banana starter will be used as a useful ingredient in the development of sourdough bread products.

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Quality and antioxidant properties of morning bread added with sourdough according to the mixing ratios of sea buckthorn leaf

Cited by 4 publications

References 32 publications

Evaluation of Antioxidant and Antifungal Activity of Chamaecyparis obtuse Extract for Use in Oral Herbal Medicine

Evaluation of Antioxidant and Antifungal Activity of Chamaecyparis obtuse Extract for Use in Oral Herbal Medicine

Study on Chemical Composition and Biological Activity of Psidium guajava Leaf Extracts

Quality characteristics of sourdough bread produced using banana sour starter

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