• Applied Biological Chemistry
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• v.47 no.2
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• pp.244-250
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• 2004

Biological activities and application of Sanguisorbae officinalis L. were investigated. In the enzymological physiological activities, the electron donating ability (EDA) was 54.9% in 10 ppm and it was over 90% over 50 ppm and SOD-like activity was high as 65.4% in 1000 ppm, it was gradual increased. As inhibitory effect of xanthine oxidase, it was 17.9% in 200 ppm and little low as 36.9% in 500 ppm and inhibitory effect of tyrosinase. As the result of measuring the lipid oxidation, all the concentrations of medical ion treatments had the ability to keep it from acidification and metal ion blocking effects about the lipid oxidation promoting factors ($Fe^{2+}$ and $Cu^{2+}$), $Fe^{2+}$ was better than $Cu^{2+}$ and all concentrations of medical ion treatments was 40% in 50 ppm. When it was applied into normal skin-softener it showed safe effect so that we can expect that as the natural material of cosmetics.

• Journal of Life Science
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• v.22 no.3
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• pp.347-353
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• 2012

The purpose of this study was to research the cosmeceutical activity of 70% ethanol extracts when Brassica oleracea var. italica Plenck (BO) was dried under red lighting (RLD), blue lighting (BLD), red+blue lighting (RBLD), or white lighting (WLD). The electron-donating abilities of 70% ethanol extracts from drying BO under RLD, BLD, RBLD, and WLD were 62.8%, 68.1%, 60.9%, and 69.9%, respectively, at a concentration of 500 ppm. The superoxide dismutase (SOD)-like activities of 70% ethanol extracts from drying BO under RLD, BLD, RBLD, and WLD were 39.2%, 47.2%, 19.6%, and 21.6%, respectively, at a concentration of 1,000 ppm. In terms of xanthine oxidase inhibition effects, the proportions of 70% ethanol extracts after drying BO under RLD, BLD, RBLD, and WLD were 45.1%, 56.2%, 38.8%, and 53.3%, respectively, at a concentration of 1,000 ppm. The tyrosinase inhibition effects of 70% ethanol extracts when BO was dried under RLD, BLD, RBLD, and WLD were 21.0%, 13.1%, 26.0%, and 19.1%, respectively, at a concentration of 1,000 ppm. The collagenase inhibition effect of 70% ethanol extracts when BO was dried under RLD, BLD, RBLD, and WLD were 47.4%, 20.8%, 54.6%, and 37.2%, respectively, at a concentration of 1,000 ppm. The astringent inhibition effects of 70% ethanol extracts when BO was dried under RLD, BLD, RBLD, and WLD were 21.5%, 39.6%, 40.0%, and 51.6%, respectively, at a concentration of 5,000 ppm. All of these findings suggest that BO extracts dried under RLD, BLD, RBLD, and WLD have great potential as a cosmeceutical ingredient with good biological activity.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.1
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• pp.60-67
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• 2011

This study was conducted to investigate the anti-oxidative abilities of certain products in Ulleungdo, such as sweet pumpkin (Danhobak), goat's beard (Samnamul), and Aster glegni (Bugigangyi), quality characteristics of sweet pumpkin taffy containing these products. Total polyphenolic contents of the Samnamul water and ethanol extracts were 2.95 mg% and 3.57 mg%, respectively, whereas those of the Bugigangyi water and ethanol extracts were 2.77 mg% and 2.75 mg, respectively. However, the total polyphenolic contents of the pumpkin water and ethanol extracts were 0.32 mg%. Reducing power ($OD_{700}$) of the Samnamul and Bugigangyi water and ethanol extracts (0.01%, w/v) was in the range of 1.62~1.91, which was higher compared to those of sweet pumpkin (0.02~0.03). Electron donating abilities (EDA) of the 0.01% Samnamul and Bugigangyi water and ethanol extracts were in the range of 74.91~79.21%, whereas those of the sweet pumpkin water and ethanol extracts were 3.79~14.99%. Optimum mixing ratio of steamed sweet pumpkin and water taffy for the preparation of taffy was 25:75 (w/w), as evaluated by sensory evaluation. Optimum adding ratio of Samanmul and Bugigangyi ethanol extracts to pumpkin taffy were 0.4% and 3%, respectively. However, the adding ratios of Samanmul and Bugigangyi powder to pumpkin taffy were 0.5~1.0% (w/w) and 1% (w/w), respectively.

• Journal of Food Hygiene and Safety
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• v.23 no.2
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• pp.149-156
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• 2008

This study was carried out to investigate the anti oxidative and antitumor activities of medicinal plants for the purpose of developing a functional food. The methanol extracts of Agrimonia pilosa was fractionated with five solvents and examined anti oxidative activities and enzyme inhibitory activities in addition to growth inhibitory activity of human cancer cell. The contents of total phenol compounds in EtOAc and BuOH fraction were 39.89% and 39.56%, respectively. Strong electron donating abilities(>90%) were shown in these fractions and its abilities were 92.90% ($500\;{\mu}g/ml$), 94.47% ($1000\;{\mu}g/ml$) in EtOAc fraction and 93.77% ($500\;{\mu}g/ml$), 92.90% ($1000\;{\mu}g/ml$) in BuOH fraction, respectively. These fractions exhibited more than 50% nitrite scavenging ability and potent inhibition activities to XOase activity (93.06%, 91.73%) at concentration of $1000\;{\mu}g/ml$. In antitumor activity test, hexane fraction showed the strongest growth inhibition activity against HT-29, SNU-1 and HeLa cells. Inhibition levels were 51.50, 90.09% in HT-29, 88.19, 95.11 % in SNU-1 and 42.66, 96.40% in HeLa at the concentration of 50, $100\;{\mu}g/ml$, respectively.

• Food Science and Preservation
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• v.11 no.3
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• pp.388-393
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• 2004

The physiological activity of 5 kinds of medicinal plant extracts were examined. Total polyphenol contents showed the highest value in 50 $\%$ ethanol extracts. Electron donating ability showed the highest value in 50 $\%$ ethanol extracts of Glycyrrhiza uralensis. SOD-like activity showed the highest activity in 50$\%$ ethanol extracts of Glycyrrhiza uralensis. Medicinal plant extracts showed the different nitrite scavenging abilities under the different pH conditions. Medicinal plant extracts showed the highest value in nitrite scavenging ability at pH 1.2. The maximum nitrite scavenging effect was found at pH 1.2 and decreased as pH increased. Angiotensin-converting enzyme inhibitory activity showed the highest value in 50 $\%$ ethanol extracts of dried garlic.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.11
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• pp.1465-1471
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• 2007

Response surface methodology (RSM) was employed to optimize extraction conditions in order to find the maximal functional properties of fluid Cheonggukjang. Based on central composite design, a study plan was established with variations of microwave power, ethanol concentration, and extraction time. Regression analysis was applied to obtain a mathematical model. The maximum inhibitory of tyrosinase activity was found as 26.75% at the conditions of 30.56W microwave power, 2.40 g/mL of ratio of solvent to sample content and 10.00 min extraction time, respectively. The maximum superoxide dismutase (SOD)-like activity was 53.23% under the extraction conditions of 108.42 W, 4.38 g/mL and 7.84 min. Based on superimposition of three dimensional RSM with respect to extraction yield, inhibitory of tyrosinase activity and SOD-like activity obtained under the various extraction conditions, the optimum ranges of extraction conditions were found to be microwave power of $55{\sim}75$ W, ratio of solvent to sample content of $2{\sim}5$ g/mL and extraction time of $3.5{\sim}15$ min, respectively.

• Current Research on Agriculture and Life Sciences
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• v.28
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• pp.53-62
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• 2010

The effect of far-infrared (FIR) irradiation on the functional compounds of grape seeds extract were evaluated. Grape seed was dried on different heating power (0, 900, 1800 W) and heating time (0, 20, 40 min) with far-infrared drier. Contents of soluble solids, catechins, total phenolics and total flavonoids along with Hunter's color value, electron donating ability (EDA) and nitrite scavenging activity were analyzed. The soluble solids, Hunter's L value and a value were not significantly different from control samples. Cathechin, procyanidin $B_2$ and epicatechin contents changed with heating time. In the treated sample, total cathechins content was found maximum at 900 W of heating power and 20 min of heating time with a high level of total phenolics, total flavonids and EDA. These results indicated that FIR irradiation of grape seed could enhance antioxidant activities of its extracts by increasing the amounts of functional compounds. Moreover, response surface methodology(RSM) was applied to predict optimum conditions for heating by FIR rays of grape seeds. Based on superimposition of contour map with respect to total phenolics, total catechin and EDA, optimum ranges of heating conditions were heating power of 621.82~818.18 W and heating time of 16.3~19.83 min.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.9
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• pp.1101-1108
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• 2008

This study was carried out to compare the physiological activities of the extracts from Korean and Chinese Viola mandshurica W. Baker. The water extract from leaves of Chinese V. mandshurica exhibited the highest extraction yields of 30.45 g/100 g and the highest content of total flavonoids as 102.30 mg/g. Also, its ethanol extract showed the best content of polyphenol compounds as 136.16 mg/g. The leaf extract of Korean V. mandshurica produced higher electron donating abilities (EDA) of 92.69% (KLW) and 93.61% (KLE) than the other fractions. The strongest SOD-like activity was shown in the ethanol extract from Korean leaves of 17.28% at the concentration of 1.0 mg/mL. The nitrite scavenging abilities (NSA) of the leaf extracts of V. mandshurica from China were intense over 50% at pH 1.2 and 3.0. In the results of inhibitory rates of xanthine oxidase (XO), both ethanol extracts from Korean and Chinese leaves were higher than the other fractions as 98.67% and 93.80% respectively. Effect of tyrosinase inhibition was the highest in the water extract (45.04%) of Chinese leaves, followed by its ethanol extract (31.36%). The results of EDA, SOD-like activity and XO inhibition of the leaf extracts from Korean V. mandshurica were higher than those of Chinese, on the other hand, determinations on total polyphenol contents, NSA and tyrosinase inhibition were higher in those of Chinese.

• Journal of Korean Society of Forest Science
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• v.99 no.6
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• pp.885-890
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• 2010

This study was conducted to confirm the application as ingredients of cosmetics through an examination of the function for anti-oxidant activity of the fraction isolated from Pyrus ussuriensis leaves. The dried leaf of Pyrus ussuriensis were extracted with acetone-$H_2O$ (6:4, v/v), concentrated and fractionated with the upper layer of acetone on a separatory funnel. Each fraction was freeze dried, then a portion of acetone soluble powder was chromatographed on a Sephadex LH-20 column using a series of aqueous methanol as eluents and also used the MIC-gel using a series of aqueous methanol as developing solvent. The isolated compounds were identified by silica-gel TLC. The concentration of total phenolic compound of Pyrus ussuriensis acetate soluble fraction was high, 914 mg/g. The results obtained from the analyses of the anti-oxidanat effects of Pyrus ussuriensis acetate fraction can be summarized as follows: In the result of DPPH scavenging radical activity, Pyrus ussuriensis acetate soluble fraction showed more than 80% at 100 ppm. SOD-like activity of one of Pyrus ussuriensis acetate soluble fractions was 77% at 1000 ppm. Xanthine oxidase inhibition of Pyrus ussuriensis acetate soluble fraction was 38% at 100 ppm. From these results, we confirmed that acetate fraction of Pyrus ussuriensis has a great potential as a natural ingredients with a natural antioxidant and antimicrobial source.

• Korean journal of food and cookery science
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• v.21 no.5
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• pp.709-716
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• 2005

The aim of this study was to determine the optimal cooking conditions for astringent persimmon concentrates. With increasing time of concentration, the moisture contents and L-, a- and b-values all decreased, whereas the brix level and viscosity increased. The crude protein, fiber and ash increased and the vitamin C decreased by concentrating. The pH was the lowest at 23 hrs of boiling concentration. With longer boiling concentration time, the fructose, glucose, and sucrose levels increased but the maltose level decreased. The DPPH radical scavenging effects of astringent persimmon concentrates were more than 92%. The total phenolics, flavanol tannin, leucoanthocyanin, and chlorogenic acid levels increased with longer boiling concentration time. In the sensory evaluation of the astringent persimmon concentrates, overall acceptability was the best at the 23-hr boiling concentration. From the above results, the 23-hr boiling, astringent persimmon concentrates could be useful for cooking in terms of obtaining the high amounts of phenolic compounds as functional compounds and overall acceptability.