Characterization of Antioxidants Extracted from Leaves of Sanjook(Sasa boreails var. chiisanensis) |
Yoo Mi-Young
(Medicinal Science Division, Korea Research Institute of Chemical Technology)
Park Sung-Hee (Dept. Food Science and Biotechnology, College of Fishery Science, Pukyong National University) Kang Young-Mo (Food Safety Division, Busan regional Food, Drug Administration) Yang Ji-Young (Dept. Food Science and Biotechnology, College of Fishery Science, Pukyong National University) |
1 | Jeong, E. J. 1998. Antioxidative and nitrite scavenging effects of solvent extracts from Gyrophora esculenta. Korean J. Food Nutr. 11, 426-430 |
2 | Yen, G. C. and C. J. Hsieh. 1998. Antioxidant activity of extracts from Du-zhong (Eucommia ulmoides) toward various lipid peroxidation models in vitro. J. Agric. Food Chem. 46, 3431-3436 DOI ScienceOn |
3 | Yin, M. C., S. W. Hwang and K. C. Chan. 2002. Nonenzymatic antioxidant activity of four organosulfur compounds derived from garlic. J. Agric. Food Chem. 50, 6143-6147 DOI ScienceOn |
4 | Kweon, M., H. J. Hwang and H. C. Sung. 2001. Identification and antioxidant activity of novel chlorogenic acid derivatives from bamboo (Phyllostachys edulis). J Agric Food Chem. 49, 4646-4655 DOI ScienceOn |
5 | Marklund, S and G. Marklund. 1974. Involvement of the superoxide anion radical in the autoxidation of pyrogallol and a convenient assay for superoxide dismutase. Eur. J. Biochem. 47, 469-474 DOI ScienceOn |
6 | Lee, J. H., S. J. Jeong, J. S. You, S. K. Kim, K. N. Lee, D. S. Han and S. H. Baek. 2001. The inhibitory effects of the methanol extract of Houttuynia cordata Thunb against cadmium induced cytotoxicity(V). Kor. J. Pharmacogn. 31, 228-234 |
7 | Lee, S. K. 2000. Antimicrobial activity of bamboo (Phyllostachys bambusoides) essential oil. J. Food Hyg. Safety. 15, 55-59 |
8 | Lim, J. A., S. N. Young and S. H. Baek. 2004. Antioxidative activity and nitrite scavenging ability of ethanol extract from Phyllostachys bambusoides. Korean J. Food Sci. Technol. 36, 306-310 |
9 | Michiko, F. 1990. Difference between bamboo shoots and vegetables in thermal disintegration of tissues and polysaccharides fractionated by successive extraction. J Food Sci. 55, 739-745 DOI |
10 | Mitsuda, H., K. Yasumoto, K. Iwami. 1966. Antioxidant action of indoles during autoxidation of linolenic acid. Eiyo To Shohuryo 19, 210-214 DOI |
11 | Nose, M and N. Fujino. 1982. Antioxidative activities of some vegetable foods and active component of avocado epicarp. Nippon Shokuhin Kogyo Gakkaishi 29, 507 DOI |
12 | Ungar, Y., O. F. Osundahunsi and E. Shimoni. 2003. Thermal stability of genistein and daiazein and its effect on their antioxidant activity. Agric. Food Chem. 51, 4393-4399 |
13 | Woo, N., M. S. Aim and K. Y. Lee. 1995. Antioxidant effect of Aloe (Aloe arborescences) extracts on linoleic acid and soybean oil. Korean J. Soc. Food Sci. 11, 536-541 |
14 | Dziezak, J. D. 1986. Antioxidants. J. Agric. Food Technol. 40, 94-102 |
15 | Jeong, M. R., B. S. Kim and Y. E. Lee. 2002. Physicochemical characteristics and antioxidative effects of Korean figs (Ficus carica L.). J. East Asian Soc. Dietary Life 6, 12-17 |
16 | Hatano, T., R. Edamstsu, M. A. Hiramatsu, Y. Fujita, T. Uhara, T. Yosyida and T. Okuda. 1989. Effect of the interaction of tannins with co-existing substances Vl. Effects of tannins and related polyphenol superoxide anion radical and 1,1-dipheny1-2-picrylhydrazyl radical. Chem. Phann. Bull. 37, 2016-2021 DOI |
17 | Hu, H. C and D. D. Kitts. 2000. Evaluation of antioxidant and prooxidant activities of bamboo (Phyllostacchys nigravar). Henonis leaf extract in vitro. J Agric Food Chem. 48, 3170-3176 DOI ScienceOn |
18 | Jang, J. K and J. Y. Han. 2002. The antioxidant ability of grape seed extracts. Korean J. Food Sci. Technol. 34, 524-528 |
19 | Jung, G. T., J. O. Ju, J. S. Choi and J. S. Hong. 2000. The antioxidative, antimicrobial and nitrate scavenging effects of Schizandra Chines is Ruprecht (Omija) seed. Korean J. Food Sci. Technol. 32, 928-935 |
20 | Kim, D. G., D. H. Son, U. K. Choi, Y. S. Cho and S. M. Kim. 2002. The antioxidant ability and nitrite scavenging ability of Poria cocos. J. Korean Soc. Food Sci. Nutr. 31, 1097-1101 DOI ScienceOn |
21 | Kim, M. J., B. K. Kim and M. S. Jang. 1996. Effect of bamboo (Pseudosasa japonica Makino) leaves on the quality and sensory characteristics of Dongchimi. J Food Sci Nutr. 1, 159-167 |
22 | Kim, S. K., S. Y., Ryu, S. U and Y. S. Choi. 2001. Cytotoxic alkaloids from Houttuyna cordata. Arch. Pharm. Res. 24, 518-521 DOI ScienceOn |
23 | Kim, S. M., E. J. Kim, Y. S. Cho and S. K. Sung. 1999. Antioxidant ot pine extracts according to preparation method. J. Korean Soc. Food Nutr. 28, 984-989 |
24 | Blois, M. S. 1958. Antioxidant determination by the use of a stable free radical. Nature 4617, 1198-1199 |
25 | Akaike, T., S. Ijiri, K. Sato, T. Katsuki and H. Maeda. 1995. Determination of peroxyI radical-scavenging activity in food by using bactericidal action of alkyl peroxyl radical. J. Agric. Food Chem. 43, 1864-1870 DOI ScienceOn |
26 | Babizhayev, M A, M C. Seguin, J. Gueyne, R. P. Evstigneeva, E. A Ageyeva and G. A. Zheltukhina. 1994. L-camosine (-alanyl-L-histidine) and carcinine (-alanylhistamine) act as natural antioxidants with hydroxyl radical-scavenging and lipid-peroxidase activities. J. Biochem. 304, 509-516 DOI |
27 | Bae, E. A and G. S. Moon. 1997. A study on the antioxidative activities of Korean soybeans. J. Korean Soc. Food sci. Nutr. 26, 203-208 |
28 | Branen, A. S. 1975. Toxicology and biochemistry of butylated hydroxyanisole and buthylated hydroxy toluene. J. Am. Oil. Chem. Soc. 1, 59-62 |
29 | Cha, J. Y, H. J. Kim, C. H. Chung and Y. S. Cho. 1999. Antioxidative activities and content of polyphenolic compound of Cudrania tricuspidata. J. Koeran Soc. Food Sci. Nutr. 28, 1310-1315 |
30 | Chan, W. K., E. A. Decker, J. B. Lee and D. A. Butterfield. 1994. EPR spin-trapping studies of the hydroxyl radical scavenging activity of carnosine and related dipeptide. J. Agric. Food Chem. 42, 1407-1410 DOI ScienceOn |
31 | Choi, K. J., M. W. Kim, S. K. Hong and D. H. Kim. 1993. Effect of solvent on the yield, brown color intensity, UV absorbance, reducing and antioxidant activities of extracts from white and red ginseng. J. Kor. Agr. Ozem. Soc. 26, 8-16 |
32 | Chung, D. K and R. N. Yu. 1995. Antimicrobial activity of bamboo leaves extract on microorganisms related to kimchi fermentation. Korean J. Food sci. Technol. 27, 1035-1038 |
33 | Decker, E. A, A D. Crum and J. T. Calvert. 1992. Difference in the antioxidant mechanism of carnosine in the presence of copper and iron. J. Agric. Food Chem. 40, 756-759 DOI |
34 | Duh, P. D., Y. Y. Tu and G. C. Yen. 1999. Antioxidant activity of water extract of Harng Jyur (Chrysanthemum morifolium Ramat). Lebensm. Wiss. Technol. 32, 269-277 DOI ScienceOn |
35 | Osborn-Barnes, H. T. and C. C. Akoh. 2003. Effect of a -tocopherol, -carotene, and isoflavones on lipid oxidation of structured lipid-based emulsions. J. Agric. Food Chem. 51, 6856-6860 DOI ScienceOn |