• Korean Journal of Food Science and Technology
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• v.37 no.5
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• pp.812-815
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• 2005

Effects of poly-${\gamma}$-glutamate (PGA) on antioxidative characteristics of amino-carbonyl reaction products of glucose were investigated. Rapid browning reaction was observed under heat and alkaline condition (pH 8.2). Browning products were separated by Sephadex G-50, and brown color intensity and electron-donating ability of DPPH (2,2-diphenyl-1-picrylhydrazyl) of each fraction were measured. Fraction-7 (F-7) and -20 (F-20) showed high DPPH scavenging values. UV-VIS absorption spectrum of F-20 was similar to melanoidin peak, and F-7 showed maximum absorption peak at 270 nm. Molecular weight of F-7 was over 35 kDa as determined by SDS-PAGE. Although F-20 could not be measured on SDS-PAGE, its size was smaller than F-7.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.146.2-147
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• 2003

약용식물의 추출물을 식품 제조시에 첨가제로 사용할 목적으로 4종류의 약용식물을 추출하여 각 식물의 기능성을 조사하였다. 골담초, 당귀, 목통, 초피의 나무 줄기를 물과 70% 에탄올로서 추출하여 동결 건조한 후 항균작용, 항산화작용 및 아질산염소거능을 조사하였다. 각 시료의 물과 에탄올추출물의 식중독세균에 대한 항균작용은 그람음성균인 Escherichia coli, Salmonella typhimurium, Shigella sonnei에 대하여 억제 작용을 나타내지 않았다. 그러나 골담초와 당귀의 에탄을 추출물은 2％ 이상의 농도에서 그람양성균인 Listeria monocytogenes와 Staphylococcus aureus의 증식을 억제하였다. 각 시료 물추출물의 전자공여능은 500ppm이상의 농도에서 모두 60% 이상의 전자공여능을 나타내었다. 각 시료의 에탄을 추출물은 목통과 초피가 300ppm에서 70% 이상의 전자공여능으로 물추출물보다 우수하였고 골담초는 물추출물과 비슷한 수준이었으며 당귀는 물추출물보다 낮은 전자공여능을 나타내었다. 각 시료 추출물의 아질산염소거능은 물추출 1,000ppm, pH 1.2에서 당귀 38%, 골담초 40%, 목통35%의 소거능을 나타내었으며 초피가 50%로서 가장 우수한 아질산염소거능을 나타내었다. 각 시료에탄을 추출물의 아질산염소거능은 당귀와 골담초가 물추출물보다 약간 낮은 소거능을 나타낸 반면에 목통과 초피는 물추출물보다 높은 아질산염소거능을 나타내었는데, 특히 초피는 1,000ppm pH 1.2에서 66%의 우수한 아질산염소거능을 나타내었다.

• Journal of Food Hygiene and Safety
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• v.20 no.4
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• pp.237-243
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• 2005

Methanol, ether, ethylacetate and water extracts from flesh and peel of yuna (Citrus junos) were investigated to analyze their ability of electron donating, nitrite scavenging and nitrosodimethylamine (NDMA) formation in model system. The electron donating ability of ynza flesh extract, when it added at 10 mg/ml or over, were more an $50\%$, except ether extract. The high electron donating ability ($99.2{\pm}0.37\%$) was observed in the methanol extract and its effect was similar to BHA and ascorbic acid, when 40 mg/ml of methanol extract was added in reaction solution. Nitrite scavenging ability of all extracts ken yuza was increased in proportion to sample concentration and more than $40\%$ when 1 mg/ml sample was added, under pH 1.2. Also nitrite scavenging ability was higher in peel extracts than flesh extracts of yuza. Inhibition ratio of NDMA formation from flesh methanol extract of yuza was $31.7{\pm}1.25\%$, when 40 mg/ml added under pH 1.2. In all samples, inhibition effects were lower than $20\%$, at pH 4.2 and 6.0.

• Food Science and Preservation
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• v.9 no.2
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• pp.248-252
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• 2002

Mugwort and pine needle were extracted with water and 70% ethanol. Electron donating ability(EDA) of extracts were ranged from 50% to 57% in mugwort water extract(MGW) and ranged from 51% to 64% in mugwort ethanol extract(MGE) at 300-1,000ppm. EDA of extracts were ranged from 52% to 60% in pine needle water extract(PNW) and ranged from 68% 71% in pine needle ethanol extract(PNE) at 100-500ppm. EDA of PNW was 70% and that of PNE was 77% at 1,00(ppm. Nitrite scavenging ability(NSA) of extracts measured at various pH(1.2, 3.0, 4.2, 6.0) was the highest in all extracts at pH 1.2 and decreased with increasing pH, suggesting it is pH dependent. NSA of mugwort extracts at 1,000ppm, water extract was 37% and ethanol extract was 27% at pH 1.2. NSA of pine needle extracts at 1,000ppm, water extract was 65%and ethanol extract was 53% at pH 1.2. EDA and NSA of pine needle extracts were higher than mugwort in both of water and ethanol extract. EDA of ethanol extracts were higher than water extracts while NSA of water extracts were higher than ethanol extracts in both of mugwort and pine needle.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.2
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• pp.165-171
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• 2010

This study was to investigate physiological activities of Cucurbita moschata Duch. extracts by various extraction conditions. Electron donating ability of 50% ethanol extract was 52.37% at 50 mL/g, which was higher than those of 1.0% and 0.1% L-ascorbate solutions. SOD-like activities were the most effective in all of the samples at 50 mL/g, which were barely detectable. Total polyphenol contents were the highest at 50 mL/g for all fiber extracts. The nitrite scavenging effects were the most effective in pH 1.2 at more than 80%. Tyrosinase-inhibitory activities ranged at fewer than 19%. The results will be useful for understanding of the physiological activities of Cucurbita moschata Duch. extracts.

• Journal of Bio-Environment Control
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• v.18 no.1
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• pp.60-66
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• 2009

This study was conducted to investigate into the effective drying method for three greens such as bang-a (Isodon japonicus), aster (Aster yomena) and lettuce greens (Ixeris dentata) Nakai. We have dried three greens using the different drying methods, have made methanol extracts and have also determined the physiological activities in $1,000mg{\cdot}L^{-1}$ extracts. Total phenolic compound contents were most increased by 65.1 and $60.2mg{\cdot}L^{-1}$ in the extracts of bang-a and aster which were frozen dried, however, that in lettuce greens were oven dried by $51.2mg{\cdot}L^{-1}$. Total flavonoid contents were extremely much more in bang-a extracts dried in the oven by $70.6mg{\cdot}L^{-1}$, however, aster and lettuce greens extracts frozen dried by 53.9 and $35.8mg{\cdot}L^{-1}$. DPPH radical scavenging activity in bang-a extracts were greatly increased by 78.8% when bang-a were frozen and dried, however, that in aster were not significant by $89.8{\sim}90.9%$. DPPH radical scavenging activities in lettuce greens extracts were became highest in the order f oven drying (91.9%), natural drying (91.0%) and freeze drying methods (90.9%). Nitrite radical scavenging activities in bang-a and aster extracts were most increased in the natural drying treatment by 73.3 and 78.2%, however, that in lettuce greens extracts were highest in freeze drying treatment by 75.1%.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.147-147
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• 2003

홍국 추출물로서 기능성을 조사하고 홍국 첨가한 국수를 제조하기 위하여 관능검사를 통하여 적정제조조건을 설정한 후 국수를 제조하여 품질특성을 조사하였다. 홍국을 물과 70%에탄올로 추출한 후 항산화작용과 아질산염소거능을 조사하였다. 홍국 추출물의 전자공여능은 물추출물 500ppm에서 46%, 1,000ppm에서 49%의 전자공여능을 나타내었으나 에탄올추출물은 500ppm에서 51%, 1,000ppm에서 56%로서 물추출물보다 높은 전자공여능을 나타내었다. 홍국 추출물의 아질산염소거능은 물추출 1,000ppm pH 1.2에서 32% 정도의 소거능을 나타내었으며 에탄올추출물 1,000ppm은 pH 1.2에서 37%의 아질산염소거능을 나타내었다. 홍국 추출물의 황산화능과 아질산염소거능 모두 에탄올추출물이 물추출물보다 우수하였다. 홍국을 0~4% 첨가한 홍국국수의 관능검사에서 건면에 대하여 색, 향, 맛, 뒷맛, 총괄평가 등을 7점법으로 관능검사를 실시한 결과, 색상은 홍국 4% 첨가한 것을 가장 선호하였으며(p＜0.05) 향, 맛, 뒷맛은 각 첨가군간에 유의적 차이가 없었다. 건면에 대한 총괄평가는 3%와 4% 첨가한 국수를 가장 선호하였다(p＜0.05). 한편 삶은 홍국국수에 대한 관능검사를 실시한 결과에서, 색상은 4% 첨가국수를 가장 선호하였으나(p<0.05) 향, 부드러움, 맛, 뒷맛은 홍국 첨가농도간에 유의적 차이를 나타내지 않았다. 촉촉한 정도는 4%에서 유의적으로 기호도가 높았으며(p<0.05) 총괄평가는 각 농도의 홍국 첨가군 간에 유의적 차이를 나타내지 않았다. 건면과 생면의 관능검사 결과를 종합해 볼 때, 홍국국수의 제조시에 홍국을 3~4% 첨가하는 것이 가장 바람직한 것으로 판단된다. 홍국국수(생면)를 5$^{\circ}C$에 4주간 저장했을 때의 균수는 저장 2주까지는 생균수가 증가하였으나 2주후부터 감소하는 경향을 나타내었다. 저장초기의 균수는 홍국을 첨가한 국수가 대조구에 비하여 총균수와 효모.곰팡이수가 많았으나 저장 1주일 후부터 3주까지 홍국 첨가구가 대조구에 비하여 균수가 적었으며 홍국 첨가농도에 비례하여 감소하였다.

• Applied Biological Chemistry
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• v.43 no.2
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• pp.141-147
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• 2000

Interrelation between the antioxidative activity of hot-water extracts of 130 medicinal plants and their cellular antimutagenic activity was investigated. Antioxidative activity was evaluated by assaying electron-donation to DPPH free radical and scavenging of hydroxyl radical $({\cdot}OH)$ generated through Fenton rection, respectively. All medicinal plants examined in this study exhibited markedly electron-donating ability and radical scavenging ability in each assay system. The results demonstrated the fact that Pilbal (Piper longum L.) is the strongest in electron-donating activity, on the other hand, that Seokgok (Dendrobium moniliforme L.) is the strongest in ${\cdot}OH$ scavenging activity. When evaluated their antioxidative activities, 24 medicinal plants including Jimo (Anemarrhena asphodeloides Bunge) were found to be the medicinal plants carrying strong antioxidative activity, which exhibited more than 50% activity compared to the control group in both electron-donating and free radical scavenging. The experiment was also performed to examine whether 11 medicinal plants having significant antimutagenicity damage DNA in the presence of $Cu^{2+}$, showing the fact that all samples tested, except Taeksa (Alisma canaliculatum All. Br.), Paekjain (Nitraria sibirica Pall) and Ohyak (Lindera strychifolia Sieb. et Zucc. Villar) are capable of inducing DNA strand break. We also found that Taeksa and Paekjain strongly block DNA strand break induced by chemical mutagen mitomycin C.

• Journal of the Korean Applied Science and Technology
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• v.33 no.4
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• pp.693-697
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• 2016

In this study, the electron donating ability(EDA) and total polyphenol content of herbal wine were examined. The herbal wine was obtained from extract concentration to evaluate its functional properties. The herbal wine were screened for their potential antioxidant activities using test such as electron donating ability(EDA) and total polyphenol content. The electron donating ability(EDA) were $21.81{\pm}0.56$ in herbal wine 15% and $40.45{\pm}1.60$ in herbal wine 35%. As the extract concentration was increased the electron donating ability(EDA) were significantly increased(p<0.05). The total polyphenol contents were measures $113.89{\pm}1.79{\mu}g\;GAE/m{\ell}$ in herbal wine 15%, $274.24{\pm}0.71{\mu}g\;GAE/m{\ell}$ in herbal wine 35%. As the extract concentration was increased the total polyphenol contents were significantly increased(p<0.05). Also, the total polyphenol contents were measures $61.75{\mu}g\;GAE/m{\ell}$ in herbal wine, the higher.

• Food Science and Preservation
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• v.9 no.1
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• pp.109-113
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• 2002

The purpose of this study was to investigate antioxidative and nitrite scavenging activities of extracts of Cordyceps militaris. Fruiting body and mycelia of artificially cultivated Cordyceps militaris were extracted with water and 70% ethanol. In Cordyceps militaris mycelia, electron donating ability (EDA) of water extract ranged from 37% to 47% and ethanol extract ranged from 57% to 70% at 300∼1,000 ppm. In Cordyceps militaris fruiting body, EDA of water extract and ethanol extract were similar, ranged from 19% to 48% at 300-1,000 ppm. Nitrite scavenging ability (NSA) of extracts measured at various pH (1.2, 3.0, 4.2, 6.0) was the highest at pH 1.2 and decreased with increasing pH, suggesting it is pH dependent. In Cordyceps militaris mycelia, NSA of water extract 1,000 ppm was 23% and that of ethanol extract 1,000 ppm was 37% at pH 17. In Cordyceps militaris fruiting body, NSA of water extract 1,000 ppd was 12% and that of ethanol extract 1,000 ppm was 37% at pH 1.2. EDA and NSA of Cordyceps milituis were higher in extract of mycelia than fruiting beds and higher in ethanol extract than water extract of each part.