Effect of Far-Infrared Irradiation on the Antioxidant Activity of Extracts from Grape Seed |
Jeong, Seok-Moon
(Division of Food Science and Biotechnology, Kyungnam University)
Kim, So-Young (Division of Food Science and Biotechnology, Kyungnam University) Ha, Jung-Uk (Division of Food Science and Biotechnology, Kyungnam University) Lee, Seung-Cheol (Division of Food Science and Biotechnology, Kyungnam University) |
1 | Ariga T. 1999. Antioxidative functions. preventive action toward disease and utilization of proanthocyanidins. J Jpn Oil Chem Soc 48: 1087-1096 DOI ScienceOn |
2 | Halliwell B, Gutteridge JMC. 1984. Oxygen toxicity, oxygen radicals, transition metals and disease. J Biochem 219: 1-14 DOI |
3 | Ames BN, Saul RL. 1987. Oxidative DNA damage, cancer and aging. Oxygen human disease. Ann Inter Med 107: 536-539 |
4 | Du M, Ahn DU. 2002. Simultaneous analysis of tocopherols, cholesterol and phytoterols by gas chromatography. J Food Sci 67: 1696-1700 DOI ScienceOn |
5 | 이광연, 고광출, 이재창, 유영산, 김선규 1985 앞으로의 포도 재배 대한교과서 주식회사, 서울. p 1-7 |
6 | Yoo MA, Chung HK, Kang MH. 2004. Evaluation of physicochemical properties in different cultivar grape seed waste. Food Sci Biotechnol 13: 26-29 |
7 | Saito M, Hosoyama H, Ariga T, Kataoka S, Yarnaji N. 1998. Antiulcer activity of grape seed extract and procyanidins. J Auric Food Chem 46: 1460-1464 DOI ScienceOn |
8 | Jorge M, Richardo DS, Jacques R, Veronique C, Annie C, Michel M. 1991. Procyanidin dimers and timers from grape seeds. Phytochemistry 30: 1259-1264 DOI ScienceOn |
9 | Gutfinger T. 1981. Polyphenols in olive oils. J Am Oil Chem Soc 58: 966-968 DOI |
10 | Ricardo da Silva JM, Darmon N, Fenandez Y, Mitjavila S. 1991. Oxygen free radical scavenger capacity in aqueous models of deferent procyanidins from grape seeds. J Agric Food Chem 39: 1549-1552 DOI |
11 | Blois MS. 1958. Antioxidant determination by the use of a stable free radical. Nature 181: 1199-1200 DOI ScienceOn |
12 | Ariga T, Koshiyama I, Fukushima D. 1988. Antioxidative properties of procyanidins B-1 and B-3 from azuki beans in aqueous systems. Agric Biol Chem 52: 2717-2722 DOI |
13 | Castillo J, Benavente-Garda O, Lorente J, Alcaraz M, Redondo A, Ortuno A, Del Rio J. 2000. Antoxidant activity and radioprotective effect against chromosomal damage induce in vivo by X -rays of flavan-3-ols(procyanidins) from grape seeds (Vitis viniierat: Comparative study versus other phenolic and organic compounds. J Agric Food Chem 48: 1738-1745 DOI ScienceOn |
14 | Laranjinha J, Vieira O, Madeira VMC, Almeida LM. 1995. Two related phenolic antioxidants with opposite effects on vitamin E content in low density lipoproteins oxidized by ferrylmyoglobin: consumption vs regeneration. Arch Biochem Biophys 323: 373-381 DOI ScienceOn |
15 | Buxiang S, Fukuhara M. 1997. Effects of co-administration of butylated hydroxy toluene, butylated hydroxyanisole and flavonoide on the activation of mutagens and drug-metabolizing enzymes in mice. Toxicology 122: 61-72 DOI ScienceOn |
16 | Jayaprakasha GK, Negi PS, Sikder S, Rao LJ, Sakariah KK. 2000. Antibacterial activity of Citrus reticulata peel extracts. Z Naturforsch 55: 1030-1034 |
17 | Hirose M, Takesada Y, Tanaka H, Tamano S, Kato T, Shirai T. 1998. Carcinogenicity of antioxidants BHA, caffeic acid, sesamol, 4-methoxyphenol and catechol at low doses, either alone or in combination and modulation of their effects in a rat medium-term multi-organ carcinogensis model. Carcinogenesis 19: 207-212 DOI ScienceOn |
18 | Namiki M. 1990. Antioxidants/antimutagens in food. Crit Rev Food Sci Nutr 29: 273-300 DOI ScienceOn |
19 | Pokorny J. 1991. Natural antioxidant for food use. Trends Food Sci Technol 9: 223-227 DOI ScienceOn |
20 | Inous S, Kabaya M. 1989. Biological activities cause by far-infrared radiation. Int J Biometeorol 33: 145-150 DOI |
21 | Lee SC, Kim JH, Jeong SM, Kim DR. 2003. Effect of far-infrared radiation on the antioxidant activity of rice hulls. J Agric Food Chem 51: 4400-4403 DOI ScienceOn |
22 | Kim SY, Jeong SM, Park WP, Nam KC, Ahn DU, Lee SC. 2006. Effect of heating conditions of grape seeds on the antioxidant activity of grape seed extracts. Food Chem (in press) |
23 | SAS Institute. 1995. SAS/STAT User's Guide. SAS Institute Inc., Cary, NC, USA |
24 | Ra KS, Suh HJ, Chung SH, Son JY. 1997. Antioxidant activity of solvent extract from onion skin. Korean J Food Sci Technol 29: 595-600 |
25 | Jang JK, Han JY. 2002. The antioxidant ability of grape seed extracts. Korean J Food Sci Technol 34: 524-528 |
26 | Niwa Y, Kanoh T, Kasama T, Negishi M. 1998. Activation of antioxidant activity in natural medicinal products by heating, brewing and lipophilization. A new drug delivery system. Drug Exp Clin Res 14: 361-372 |
27 | Herrmann K. 1989. Occurrence and content of hydroxy-cinnamic and hydroxybenzoic acid compounds in foods. Crit Rev Food Sci Nutr 28: 315-347 DOI ScienceOn |
28 | Hartley RD, Morrison WH, Himmelsbach DS, Borneman NS. 1990. Cross-linking of cell wall phenolics to arabinoxylans in graminaceous plants. Phytochemistry 29: 3701-3709 |
29 | Jeong SM, Kim SY, Park HR, Lee SC. 2004. Effect of far-infrared radiation on the antioxidant activity of extracts from Citrus unshiu peels. J Korean Soc Food Sci Nutr 33: 1580-1583 DOI ScienceOn |
30 | Natella F, Nardini M, Di Felice M, Scaccini C. 1999. Benzoic and cinnamic acid derivatives as antioxidants: Structureactivity relation. J Agric Food Chem 47: 1453-1459 DOI ScienceOn |
31 | Lee SC, Jeong SM, Kim SY, Park HR, Nam KC, Ahn DU. 2006. Effect of far-infrared radiation and heat treatment on the antioxidant activity of water extracts from peanut hulls. Food Chem 94: 489-493 DOI ScienceOn |