• Preventive Nutrition and Food Science
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• v.7 no.1
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• pp.67-71
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• 2002

Capsaicin (trans-8-methyl-N-vanillyl-6-nonenarnide), a major pungent component of hot pepper, is known to exert antioxidative properties. In this study, we investigated the protective effects of capsaicin against chemical carcinogen-induced oxidative damage in rats. Male Sprague Dawley rats weighting 230~250 g were treated with chemical carcinogens such as 2-nitropropane (2NP) or n-methyl-N'-nitro-N-nitrosoguanidine (MNNG) after (or before) the administration of capsaicin at doses of 0.5, 1,5 mg/kg. The level of lipid peroxidation in rat liver was estimated by measuring the amounts of thiobarbituric acid reactive substances. The degree of oxidative DNA damage was evacuated by measuring a DNA adduct, 8-hydroxydeoxyguanosine (8-OHdG), in urine. Antioxidative activities of capsaicin and its metabolites in vitro were determined by the measurement of DPPH (1,1-diphenyl-2-picrylhydrazyl), a radical quencher. Significant inhibition of 2-NP induced lipid peroxidation was observed in the liver of the rat when treated with capsaicin. MNNG-induced urinary excretion of 8-OHdG was decreased by capsaicin treatment. Capsaicin and its metabolites inhibited net only the formation of free radicals, but also lipid peroxidation in vitro. Our results show that capsaicin may function as a free radical scavenger against chemical carcinogen-induced oxidative cellular damage in vivo. The observed antioxidative activities of capsaicin may play an important role in the process of chemoprevention.

• Food Science and Preservation
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• v.31 no.1
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• pp.99-111
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• 2024

The antioxidant potentials of ethanolic extracts derived from Aster yomena (A. yomena) were evaluated by assessing their total phenolic and flavonoid contents and radical scavenging activities. Our findings revealed that the 60% ethanolic extract of A. yomena exhibited the most robust antioxidant properties among all extracts tested. Specifically, the IC₅₀ values for the 2,2'-azino-bis (3-ethyl benzothiazoline-6-sulfonic acid) and 1,1-diphenyl-2-picrylhydrazyl radical scavenging activities of the 60% ethanolic extract from A. yomena were determined to be 1,640.30 ㎍/mL and 2,655.10 ㎍/mL, respectively. Moreover, the inhibitory effect on malondialdehyde increased with the 60% ethanolic extract from A. yomena. To assess the neuroprotective effects, we examined the impact of the 60% ethanolic extract from A. yomena against H₂O₂-induced cytotoxicity in HT-22 (mouse hippocampal neuronal cell line) and SK-N-MC (human neuroblastoma cell line) cells. The results demonstrated a significant improvement in cell viability and reduced intracellular oxidative stress. Furthermore, the major bioactive compounds present in the 60% ethanolic extract from A. yomena were identified as chlorogenic acid and rutin through high-performance liquid chromatography (HPLC) analysis.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.36 no.2
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• pp.137-143
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• 2010

Yuza (Citrus junos Sieb ex TANAKA) is a citrus fruit that is cultivated in northeast Asia. Citron is known for containing abundant antioxidants such as vitamin C, flavonoids, for example hesperidin and hesperetin, and terpenoids such as limononin. When mature citron is processed for tea or other beverage food products in Korea, massive amounts of seeds and pericarp are remained as waste. This study aimed to exploit the processed remnant of Citron for developing functional cosmetic applications. Ethanol extracts of Yuza seed and pericarp did not show significant radical scavenging activities measured by DPPH (2,2-diphenyl-1-picrylhydrazyl) method. But they contained significantly high phenolic compounds. Cultured human dermal fibroblasts and HaCaT keratinocytes were irradiated with 25 mJ UVB and the citron extracts were added to the medium of each culture. Cellular damages caused by UVB irradiation were prevented by the addition of the Yuza extract. In addition, the reduction of the enhanced MMP-1 expression after irradiation of UVB in human dermal fibroblasts was observed. Also the increased level of pro-inflammtory TNF-$\alpha$ in the UVB irradiated HaCaT cells was decreased. The collagen expression was enhanced by the extract. Yuza extract markedly inhibited melanin production from $\alpha$-MSH treated B16F1 melanoma cells. Melanin assay, tyrosinase zymography results indicated that Yuza extract had strong depigmenting activity. In conclusion, Yuza ethanol extracts have good anti-photoaging and strong anti-melanogenic efficacies.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.1
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• pp.115-118
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• 2003

This study was conducted to determine optimal extraction condition and free radical scavenging effect of ethanol extracts of Campell Early grape seeds and skins at different temperatures, and of organic solvent fractionated from ethanol extracts of grape seeds and skins. The free radical scavenging effect was tested using 1,1-diphenyl-2-picrylhydrazyl (DPPH) method and expressed as dose required for a 50% reduction of DPPH radical (RC$_{50}$). The extraction yields were increased with increasing the extraction temperature but it was not related with ethanol concentrations. The ethanol extract of grape seeds obtained at 5$0^{\circ}C$ showed the more stronger RC$_{50}$ (16.8 $\mu\textrm{g}$/mL) than those of both 3$0^{\circ}C$ and 78$^{\circ}C$. The ethylacetate fraction obtained from ethanol extract of grape seed showed the strongest RC$_{50}$ (15.4 $\mu\textrm{g}$/mL). Overall, both ethanol extracts and their fractions of grape seeds showed significantly stronger free radical scavenging effect than those of skin extracts.racts.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.1
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• pp.62-67
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• 2012

In this research, mulberry fruit was processed into mulberry fruit syrup (MFS) using sugar and then used as stabilizer for anthocyanine pigment in yanggeng. MFS was added to the yanggeng in order to make mixture ratio of 0%, 5%, 10%, 15% and 20%. The resulting sensory and physicochemical aspects, as compared between the various MFS ratio were investigated. The yanggeng L and b values decreased with increasing ratio of MFS. With addition of MFS the sensory evaluation results for, taste, color, flavor, texture and overall acceptability improved. The yanggeng prepared using MFS found to possess more effective antioxidants behavior as observed by in vitro evaluating 1,1-diphenyl-2-picrylhydrazyl(DPPH) radical scavenging and superoxide radical activities. The $IC_{50}$ of the antioxidant was found to be proportional to the mulberry fruit syrup concentration in the yanggeng.

• Food Science of Animal Resources
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• v.30 no.5
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• pp.860-866
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• 2010

This study was conducted to investigate the effects of dietary supplementation of garlic by-products on TBARS, WHC (water holding capacity), shear force, pH, total phenol content, DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity, meat color, sensory evaluation, and fatty acid composition of chicken meat. Broiler chicks were fed for 5 wk with experimental diets of 0% garlic by-product (Control), 1% garlic by-product (T1), 2% garlic by-product (T2), and 5% garlic by-product (T3). TBARS and pH were significantly decreased by the supplementation of garlic by-products compared to the control (p<0.05). Compared to the control diet, the total phenol content and DPPH radical scavenging activity were significantly increased by the supplementation of garlic by-products (p<0.05). The total phenol content and DPPH radical scavenging activity of treatment groups were higher than the control; in particular, T3 was significantly (p<0.05) more effective in improving freshness compared to other treatment groups. CIE $a^*$ value of treatment groups (especially T3) showed significantly higher values compared to the control; however, no difference in the CIE $L^*$ and $b^*$ values were observed among treatments. In its fatty acid composition, amounts of linoleic acid and linolenic acid in chicken meat was increased by the supplementation of garlic by-products, but amounts palmitic acid were decreased. In conclusion, supplementation with garlic by-products was effective in decreasing TBARS, pH, and saturated fatty acids, and in increasing total phenol content, DPPH radical scavenging activity, and unsaturated fatty acids.

• Korean Journal of Pharmacognosy
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• v.45 no.4
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• pp.300-314
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• 2014

An ultra-performance liquid chromatography-electrospray ionization-mass spectrometer (UPLC-ESI-MS) method was established for the simultaneous quantification of eighteen marker compounds in traditional Korean formula, Cheonwangbosimdan (CWBSD). In addition, we evaluated the antioxidant effects of CWBSD. Eighteen marker components were separated on a UPLC BEH $C_{18}$ analytical column ($2.1{\times}100mm$, $1.7{\mu}m$) and kept at $45^{\circ}C$ by gradient elution with 0.1% (v/v) formic acid in water and acetonitrile as mobile phase. The flow rate was 0.3 mL/min and the injection volume was $2.0{\mu}L$. The antioxidant activities of CWBSD were assessed by measuring free radical scavenging activities on 2,2'-azinobis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) and 1-1-diphenyl-2-picrylhydrazyl (DPPH). The calibration curves of all analytes showed good linearity (correlation coefficient ${\geq}0.9937$) within the test ranges. The limits of detection and quantification for the 18 marker compounds were 0.01-4.71 ng/mL and 0.03-14.13 ng/mL, respectively. The contents of the 18 compounds in CWBSD extract ranged from none to $1701.00{\mu}g/g$. The CWBSD showed the radical scavenging activity in a dose-dependent manner. The concentration required for 50% reduction ($RC_{50}$) against ABTS and DPPH radicals were $149.42{\mu}g/mL$ and $339.24{\mu}g/mL$.

• Food Science of Animal Resources
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• v.44 no.1
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• pp.189-203
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• 2024

This study investigated the antioxidant activity of radish seed oil (RSO) and its effects on the quality and storage characteristics of pork patties. To assess the antioxidant capacity of RSO, this study analyzed fatty acid composition, peroxide value (PV), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. Pork patties were manufactured with the addition of RSO-0.4%, 0.8%, 1.6%, and 2.4%-and measured in terms of proximate composition, pH, water holding capacity (WHC), cooking loss (CL), color, texture profile analysis, and a sensory evaluation. Total microbial count (TMC), volatile basic nitrogen (VBN), thiobarbituric acid reactive substances (TBARS), and PV were measured at 1, 3, and 7 days of refrigerated storage. The DPPH radical scavenging activity of RSO was found to be 75.46%. In the cases of WHC and CL, there was no significant differences observed between RSO0.4%, RSO0.8%, and positive control (PC; p>0.05). Meanwhile, RSO2.4% showed significantly lower hardness, springiness, gumminess, and chewiness than PC (p<0.05), and these values tended to decrease with the addition of increasing RSO. In terms of storage characteristics, with an increase in the amount of RSO added, TMC, VBN, TBARS, and PV all decreased; among the treatment groups, RSO2.4% showed the lowest values. In conclusion, RSO exhibits antioxidant activity, but when added in large amounts, it negatively affects the quality characteristics of patties while positively impacting their storage properties, thus necessitating a balanced consideration of both outcomes. Therefore, adding 1.6% RSO is considered to be the most appropriate level for formulations to be used in practice.

• Food Science of Animal Resources
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• v.40 no.2
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• pp.297-310
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• 2020

This study aims to evaluate the probiotic properties of Lactobacillus brevis (L. brevis) KU200019 and the synergistic activity with prebiotics on antimicrobial activity, and the potential application as an adjunct culture in fermented dairy products. The commercial strain, L. brevis ATCC 14869 was used as reference strain. L. brevis KU200019 was showed higher viability in simulated gastric (99.38±0.21%) and bile (115.10±0.13%) conditions compared to reference strain. L. brevis KU200019 exhibited antimicrobial activity against various foodborne pathogens. The supplementation of fructooligosaccharides (FOS) enhanced viability of lactic acid bacteria (>8 Log CFU/mL) and antioxidant activity [2,2-diphenyl-2-picrylhydrazyl radical assay (DPPH) assay, 31.23±1.14%; 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid (ABTS) assay, 38.82±1.46%] in fermented skim milk during refrigerated storage. L. brevis KU200019 was distinguished from the reference strain by its higher probiotic potential, antimicrobial activity, and higher antioxidant activity in fermented milk. Therefore, L. brevis KU200019 with FOS was demonstrated promising properties for further application in fermented dairy products with enhanced safety and quality.

• Preventive Nutrition and Food Science
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• v.20 no.2
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• pp.148-152
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• 2015

To develop functionally and nutritionally improved whole soybean curd (WSC), the effects of partial (0~4%) replacement with pine needle powder (PNP) on the quality characteristics of WSC were investigated. The moisture content and pH ranged from 76.96~77.80% (wet basis) and 6.69~6.74, respectively, with no considerable differences. Lightness significantly decreased with higher PNP content in the formulation (P<0.05), as indicated by visual observation that the color of WSC became darker. Redness and yellowness also significantly decreased (P<0.05). The texture profile analysis indicated that WSC containing PNP was softer and less cohesive than control WSC. 2,2-Diphenyl-1-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) radical scavenging activities significantly increased (P<0.05) with higher substitution of PNP, and they were well correlated. Results from the consumer test revealed that WSC with 1% PLP received the most favorable acceptance scores for sensory attributes, including overall acceptability. The present study indicated that the characteristics of PNP may play a role in improving WSC quality in terms of physicochemical, sensorial, and antioxidant characteristics.