• Journal of Environmental Science International
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• v.17 no.10
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• pp.1139-1146
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• 2008

To investigate the functional properties and the antioxidant effect of pine needle(Pinus densiflora), the pine needle extract was obtained with methanol and its functionality was measured by spectrophotometric method, and the antioxidant experiment on soybean oil was carried out by the active oxygen method. The extraction yield of pine needle with 99% methanol was about 19%, the total flavonoid content of the pine needle-methanol extract was 11.32 mg/g on dry basis and the superoxide dismutase-like activity was 94.3%. The nitrite scavenging ability of the extract was pH dependent with the values of 77.44% at pH 1.2, 48.45% at pH 3.0 and 11.04% at pH 6.0, respectively. The peroxide value was 92.6 meq/kg at 5% dosage, 138.4 meq/kg at 2% dosage of the extract on 8 oxidation days. The period of the peroxide value to be 100 mg/kg was 4.9, 6.3 and 8.5 days at control, 2% and 5% dosage of extract, respectively. And the relative antioxidant effectiveness of the extract was 27.9% and 72.3% increase at 2% and 5% dosage, respectively, compared to control. The thiobarbituric acid value showed few differences within 4 oxidation days, but with the dosage of the extract it fairly decreased with considerable antioxidant effect to control above 4 days.

• Preventive Nutrition and Food Science
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• v.22 no.3
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• pp.216-222
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• 2017

Antioxidant rich green leafy vegetables including garden spinach leaf, water spinach leaf, Indian spinach leaf, and green leaved amaranth were selected to evaluate the effects of water boiling and oil frying on their total phenolic content (TPC), total flavonoid content (TFC), reducing power (RP), and antioxidant capacity. The results revealed that there was a significant increase in TPC, TFC, and RP in all the selected vegetables indicating the effectiveness of the cooking process on the antioxidant potential of leafy vegetables. Both cooking processes enhanced significantly (P<0.05) the radical scavenging ability, especially the oil fried samples showed the highest values. There is a significant reduction in the vitamin C content in all the vegetables due to boiling and frying except in the Indian spinach leaf. However, the present findings suggest that boiling and frying can be used to enhance the antioxidant ability, by increasing the bioaccessibility of health-promoting constituents from the four vegetables investigated in this study.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.46 no.4
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• pp.329-337
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• 2020

In this study, Rubus idaeus (Raspberry) cultivar 'Willamette' fruit extract(RIFE) was prepared from the freeze-dried raspberry powder, n-hexane and ethyl acetate, and then the phenolic compound content, ferric reducing ability, and radical scavenging ability were measured. The raspberry cultivar 'willamette', 'polka', and 'polana' compound fruit extract did not show cytotoxicity up to the concentration of 10%. As a result of conducting an experiment at the concentration, it was confirmed that the total phenolic compound content was 375.3 ppm, and the total flavonoid content was 43.46 ppm, and the ferric reducing ability by ferric reducing antioxidant power (FRAP) reagent was equivalent to FeSO4 0.532 mM. It was confirmed that 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging ability was 94.5 ± 0.7%, and the 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging ability was 99.4 ± 2.82%, and the nitric oxide (NO) radical scavenging activity was 88.5 ± 0.4%. When compared with the L-ascorbic acid 'standard' solution, DPPH radical scavenging ability was between 25 - 50 ppm / ABTS radical scavenging ability was close to 100 ppm / NO radical scavenging ability was more than 1,000 ppm. These results suggest that the raspberry cultivar 'willamette' fruit extract could be applied as an effective cosmetic material with antioxidant activity.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.3
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• pp.374-381
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• 2013

The purpose of this study was to analyze the antioxidant effects and antimicrobial activity of extracts from yacon powder. The total polyphenol contents of yacon powder extracted with methanol was 38.5 mg/g, while extracted with water was 24.0 mg/g. Extractions with methanol were therefore more effective than with water. The total flavonoid contents of yacon powder extracted with methanol was 9.2 mg/g, while that with water was 7.8 mg/g. The electron donating ability of yacon powder extracts, natural antioxidant, and artificial antioxidant at 1.0 mg/mL arranged in order of decreasing concentration were ascorbic acid (98.7%) > BHT (44.7%) > methanol extract (12.1%) > water extract (7.8%). Nitrite-scavenging ability of yacon powder extracted with methanol at pH 1.2 was 13.1%, while that of powder extracted with water at pH 1.2 was 6.8%. And, the hydroxyl radical scavenging activities of yacon powder with methanol at 5 mg/mL was 40.2%. The antimicrobial activity of yacon powder extracted with methanol could be detected on Bacillus cereus ($10,000{\mu}g/disc$) and Staphylococcus aureus ($10,000{\mu}g/disc$).

• Asian-Australasian Journal of Animal Sciences
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• v.22 no.11
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• pp.1587-1593
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• 2009

Duck egg white (DEW) hydrolysates were prepared by five enzymes (papain, trypsin, chymotrypsin, alcalase, and flavourzyme) and their antioxidant activities investigated in this study. DEW hydrolyzed with papain (DEWHP) had the highest peptide content among the five enzymatic treatments. Besides, the peptide content of DEWHP increased when the enzyme to substrate ratio (E/S ratio) increased. It was suggested that higher E/S ratio contributed to elevate the degree of hydrolysis of DEW effectively. Similar results were also obtained by Tricine-SDS-PAGE. In addition, SDS-PAGE patterns indicated papain was the only one amongst all enzymes with the ability to hydrolyze DEW. In antioxidant properties, DEWHP showed more than 70% of inhibitory activity on linoleic acid peroxidation and superoxide anion scavenging. Moreover, the $Fe^{2+}$ chelating effect of DEWHP was greater than 90%, while no significant difference was observed in DPPH radical scavenging and reducing ability. The results of peptide contents, antioxidant activities and electrophoresis suggested that the higher the peptide content, the stronger the antioxidant activities in DEWHP.

• Journal of the Korean Society of Food Culture
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• v.28 no.1
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• pp.57-69
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• 2013

Recently, an interest in functional foods has been increasing. It was recommended placing a short definition. Therefore, we performed research on the chemical functions and antioxidant ability of broccoli. This research is vital for preparing the most favorable conditions and environment for highly-functional broccoli. Broccoli produced after applying sprouting and light sources were used for research. The chemical properties of the broccoli, including composition, free sugar, citric acid, mineral and vitamin (A, C, E) content, were analyzed. In addition, the ability of broccoli compounds to reduce total phenolic compounds, SOD-liked activity, EDA (electron donating ability), and hydroxyl radicals were inspected. Total analysis relied on the SAS (statistical analysis system). Broccoli sprouts produced through plant factory system's photosynthesis, treated under different light sources, had superior amounts of crude protein, crude fat, and crude ash, compared to normal sprouts under fluorescent light. Is it a facility or does it refer to the inner metabolism of the cell? Broccoli sprouts under red light had superior amounts of glucose, fructose, malic acid, and oxalic acid, while broccoli sprouts under turquoise light had superior amounts of citric acid. Broccoli sprouts under white light had superior amounts of various minerals, such as potassium, magnesium, and sodium. In terms of antioxidant activity, data from the plant factory system shows an increase in EDA antioxidants (1.63 mg/mL, 30.82%). Sprouts applied with turquoise light had superior amounts of hydroxyl radical scavenging (65.62%), and sprouts applied with white light had superior amounts of activated SOD-like activity (52.69%). Research on dehydrated broccoli sprouts showed that sprouts dehydrated with cold air had superior amount of malic, citric, oxalic acid compared to sprouts dehydrated with hot air. In terms of vitamin levels, sprouts dehydrated with cold air had five times the normal amount of vitamin A and E, whereas sprouts dehydrated with hot air had higher amounts of vitamin C. Dehydration at low temperature also produced a higher amount of activated antioxidants (1.6 mg/mL of activated antioxidant ability, 63.04% of SOD-like activity, and 67.76% of hydroxyl radical scavenging). Our results show that antioxidant ability can vary by the type of photosynthesis and temperature level in which the sprouts are dehydrated. Therefore, thorough foundational data is required to product the most functional broccoli.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.2
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• pp.171-176
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• 2011

This study on functional properties of chokongs produced with black soybeans and three kinds of commercial vinegars was performed to establish the basal preparation condition for chokong. When chokongs were prepared with different vinegars for different soaking times, total phenolic compounds increased significantly and total flavonoids showed a trend of small increasing after 4 days of pickling. The electron donating ability, nitrate scavening ability and antioxidant capacity for chokongs tended to increase along with pickling of black soybeans. Also the values were overall high in 70% ethanolic extracts compared to water extracts for each chokong. When the chokongs were produced by pickling in 7 days, the electron donating ability, nitrate scavening ability and antioxidant capacity were higher in chokongs prepared with persimmon vinegar.

• Korean Journal of Medicinal Crop Science
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• v.24 no.4
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• pp.303-308
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• 2016

Background: This study aimed to investigate the antioxidat and antimicrobial activities of the methanol extract and its fractions prepared from the roots of Sanguisorba officinalis L. Methods and Results: The antioxidant activities were compared by evaluating the DPPH radical and nitric oxide (NO) scavenging ability. Measurement of DPPH radical scavenging ability showed that the $SC_{50}$ values of the ethyl acetate fraction was $3.85{\mu}g/m{\ell}$. The ethyl acetate fraction exhibited the most effective DPPH radical scavenging ability compared with the other samples. As for the NO scavenging ability, at all tested concentrations, the ethyl acetate fraction showed a higher scavenging activity than that of the extract and other fractions. These results are related to the total phenolic compound and flavonoid contents of the ethyl acetate fraction. Antimicrobial activity against foodborne pathogens was investigated using the disc diffusion assay. The ethyl acetate fraction showed the highest antimicrobial activity against gram-positive Staphylococcus aureus and Bacillus cereus. However, the chloroform fraction had a higher antimicrobial activity against gram-negative Vibrio vulnificus than that of the extract and other fractions. Conclusions: The results show that the ethyl acetate fraction had a higher antioxidant as well as antimicrobial activity, than did the other samples. Therefore, the ethyl acetate fraction has potential application in the food industry.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.12
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• pp.705-711
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• 2017

Lespedeza cuneata (LC) is a herbaceous plant that grows throughout Korea. To investigate the physicochemical properties and the antioxidant activities of LC extracts and LC-soaked liquor (s. liquor), extraction with distilled water (DW) and ethanol was conducted and the extracts were compared with s. liquor. A total of 22 free amino acids from LC extract were detected, with the main ones being phosphoethanolamine 20.36>L-proline 18.02>ammonia 14.48>L-aspartic acid 12.96>${\gamma}$-amino-n-butyric acid 10.67%. The total flavonoid contents (TFC) and total phenolics contents (TPC) were in the order of s. liquor>DW>ethanol extract. The electron donating ability based on DPPH radical scavenging ability was highest for s.liquor, which equivalents 81.4% ascorbic acid in the order of s. liquor>ethanol>DW extract. The orders of ferric reducing antioxidant power and ABTS radical scavenging ability were proportional to the TFC and TPC of extracts, and in the order of s. liquor>ethanol>DW extract. The nitrite scavenging ability of s. liquor was highest among the three extracts (96.6% at pH 1.2), which was 2.6 times greater than that of DW extract.

• Asian-Australasian Journal of Animal Sciences
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• v.24 no.12
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• pp.1752-1756
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• 2011

This study was conducted to explore the effects of squid ink on growth performance, immune functions and antioxidant ability of broiler chickens during a period of six weeks. Either sex Arbor Acres broilers were equally allotted to 4 groups with 3 replicates of 20 chickens each. Broilers diets for the 4 test groups were prepared separately with starter and finisher phases. Control chickens were fed with basal diet and birds of group Exp 2, Exp 4 and Exp 6 were fed with the basal diet supplemented with 2%, 4% and 6% of squid ink, respectively. Broilers were sacrificed to investigate antioxidant parameters of sera, indices of thymus, spleen and bursa of fabricius and spleen lymphocyte proliferation, as well as growth performance on the $21^{th}$ and $42^{th}$ day. The results revealed that, i) squid ink promoted growth performance of broilers during days 22 to 42 and the whole trial period (p<0.05 or p<0.01); ii) squid ink elevated relative weight of the three immune organs during the starter phase and spleen lymphocyte proliferation throughout the experiment (p<0.05); iii) squid ink increased SOD activity and decreased MDA level in sera from broilers during the whole period (p<0.05). The above results suggest that squid ink could improve growth performance, antioxidant ability and immune functions of growing broiler chickens and be employed in the development of feed additives for animals.