• Korean Journal of Food Science and Technology
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• v.36 no.2
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• pp.306-310
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• 2004

Efficacy of antioxidative activity and nitrite scavenging ability of ethanol extract of Phyllostachys bambusoides S. et Z. (P. bambusoides) was investigated. Electron-donating ability of ethanol extract at $RC_{50}$ was $116.75\;{\mu}g/mL$. After addition of 0.92 mg/mL ethanol extract, autooxidation of pyrogallol decreased to 44% by superoxide dismutase-like activity. In antioxidative activity of ethanol extract against linoleic acid during incubation times of 4 and 6 day at $40^{\circ}C$, TBA values decreased by 74.76 and 58.48% with addition of 50 mg/mL, respectively. Nitrite scavenging ability showed the most remarkable effect at pH 1.2, decreasing to 43% by addition of 0.2 mg/mL. These results suggest that ethanol extract of P. bambusoides can be used in bioactive and functional material.

• Korean Journal of Medicinal Crop Science
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• v.21 no.4
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• pp.255-261
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• 2013

The purpose of this study was to examined the antioxidant activities by water and 70% ethanol extract from durian (Durio zibethinus.) seed, sarcocarp and peel. Durian extract were studied for reducing sugar content, polyphenol content, superoxide dismutase (SOD) like activity, electron donating ability, nitrite scavenging ability, flavonoid content, hydroxy radical scavenging activity. Reducing sugar content were increased peel > sarcocarp > seed. Total polyphenol, flavonoid content, DPPH radical scavenging ability and SOD like activity were increased seed > peel > sarcocarp. Total polyphenol content was relatively high as $21.90{\pm}0.50mg/g$ in the ethanol extract of the seed. DPPH radical scavenging ability was relatively high as $62.08{\pm}2.63%$ in the water extract of the seed. Nitrite scavenging ability was no significant difference. Hydroxy radical scavenging activity was increased seed > peel > sarcocarp, was relatively high as $58.27{\pm}1.13%$ in the water extract of the seed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.5
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• pp.943-947
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• 2000

The purpose of this study was to investigate the extraction method of phenolic compounds from Rubus coreanum and antioxidative activity. antioxidative activities of Rubus coreanum were tested with ability of donating hydrogen to DPPH, and HPLC, fluorometry which measure the amount of MDA after reacting linoleic acid with $H_2O$$_2$, and LDL with $H_2O$$_2$ and FeCl$_2$. The most suitable extraction conditions of the phenolic compounds from Rubus coreanum was 3 times with 60% ethanol, and the yield of extract containing 35% moisture was 15.28%. In extraction efficacy of phenolic compounds, 60% ethanol was superior to water as extraction solvent, and extraction efficacy with 60% ethanol did not differ from disolving by water after evaporation of 60% ethanol extract. 60% ethanol extract of Rubus coreanum had an ability of hydrogen donating to DPPH, MDA determination showed the antioxidative effect with inhibition ratio of 77.91% on linoleic acid oxidation by addition of Rubus coreanum extract with the concentration of 1.500 ppm. and about 65.74% of LDL oxidation was inhibited by addition of 1,000 ppm.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.2
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• pp.349-355
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• 2000

Onion was extracted by methyl alcohol and some physiological activities and antioxidative effect of the extracts on soybean oil, corn oil, lard and shortening were compared with commercial antioxidants such as $\alpha$-tocopherol and BHT. The electron donating ability was about 70% at concentration above of 30mg/mL. Nitrite scavenging effects of all concentrations diminished at higher pH, while in the case of pH 1.2, it showed a nitrite scavenging effect of more than 80% af concentration above of 30mg/mL. And also, the angiotensin I-converting enzyme inhibitory effect was good above 80%. The soybean oil, corn oil, lard and shortening containing different levels of the onion extract were stored at 6$0^{\circ}C$ to evaluate the antioxidative activity of onion extracts. Peroxide value, acid value and TBA value of each oil were detected. Onion extract was very effective to retard oxidation of soybean oil, corn oil and lard, and especially, the very high antioxidative effect was observed for lard.

• The Korean Journal of Food And Nutrition
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• v.35 no.4
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• pp.259-267
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• 2022

The purpose of this study was to evaluate the antioxidative activities of jeolpyun containing Cnidium officinale M extract (2%, 4%, 6%, 8%) by total polyphenol contents, electron donating ability on 2,2-diphenyl-1-picrylhydrazyl (DPPH), scavenging ability of superoxide anion radical and decomposing ability of hydrogen peroxide. In chromaticity analysis, the brightness significantly decreased with increasing Cnidium officinale M extract content. Jeolpyun containing 8% Cnidium officinale M extract revealing the highest value for the redness and the yellowness, 1.07, 12.70, respectively. The total polyphenol contents of jeolpyun containing 8% Cnidium officinale M extract were the highest content of 4,213 ㎍ gallic acid equivalent (GAE)/mL. The total polyphenol contents revealed significant difference (p<0.05). Jeolpyun containing 8% Cnidium officinale M extract revealing the highest electron donating ability (83.55%). The electron donating abilities were significantly related at p<0.05. The scavenging abilities of superoxide anion radical for jeolpyun containing 4% Cnidium officinale M extract revealed the highest ability (0.01676). There was no significant difference. The hydrogen peroxide decomposing ability for jeolpyun containing 8% Cnidium officinale M extract revealed the most hydrogen peroxide decomposing ability (-0.193) and the hydrogen peroxide decomposing ability revealed a significant difference (p<0.05).

• Journal of the East Asian Society of Dietary Life
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• v.12 no.6
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• pp.566-573
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• 2002

In order to obtain the basic data fer the processing adaptability of Korean figs(Ficus carica L.), physicochemical analyses were carried out with Korean common type figs in the different ripening stages. Moisture contents decreased, but the contents of protein, fat carbohydrate and soluble solids increased according to the ripening of fruits. K was detected as the most abundant one of all the minerals and Ca, Mg, Na, Fe, Mn, Zn and Cu were the next in order. The mineral contents decreased slightly with ripening. Especially, Ca, Mg, U, Fe and Zn were higher in the unripened H stage figs. The antioxidative activity was assayed with water and methanol extracts from ripened figs by the DPPH radical scavenging ability. The antioxidative activities of Korean figs were relatively high and increased in a dose dependent manner. The methanol extract showed the higher antioxidative activity than the water one. Therefore, the methanol was the better solvent than water for the antioxidative compounds. These results suggested that Korean figs are relatively the good sources of minerals, especially the Ca and the antioxidative compounds.

• The Korean Journal of Food And Nutrition
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• v.34 no.5
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• pp.537-544
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• 2021

In this study, antioxidative activities of Jeolpyun containing Smilacis chinae R. extract powder (2%, 4%, 6%, 8%) were evaluated using total polyphenol contents, electron donating ability on 2,2-diphenyl-1-picrylhydrazyl (DPPH) and decomposing ability of hydrogen peroxide. In chromaticity analysis, the brightness significantly decreased with increasing Smilacis chinae R. extract powder content. Jeolpyun containing 6% Smilacis chinae R. extract powder revealed the highest value (9.67±0.603) for the redness and 2% Smilacis chinae R. extract powder was the highest value (14.20±0.917) for the yellowness. Total polyphenol contents of Jeolpyun containing 8% Smilacis chinae R. extract powder were the highest content of 17,320±390.38 ㎍ gallic acid equivalent/mL (GAE/mL). Total polyphenol contents were significant relation at p<0.05. Electron donating ability for Jeolpyun containing 8% Smilacis chinae R. extract powder revealed the highest electron donating ability (74.24±0.827%). Electron donating abilities revealed significant difference (p<0.05). Jeolpyun containing 6% Smilacis chinae R. extract powder revealed the most hydrogen peroxide decomposing ability (-3.38±1.44) and hydrogen peroxide decomposing ability revealed significant difference (p<0.05).

• Food Science of Animal Resources
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• v.23 no.2
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• pp.186-192
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• 2003

The health benefits of friendly bacteria first came to the attention of the general public in 1908, when Dr. Elie Metchnikoff, a Russian biologist, wrote The Prolongation of Life. The longevity may be, in part, due to the antioxidative ability of lactic acid bacteria. However, the antioxidative effect of lactic acid bacteria has been reported only recently. Many kinds of reactive oxygen species can be formed in the human body and in food system, oxidative stress plays a significant pathological role in human disease. Antioxidants are effective for the reduction of oxidation induced by oxygen radicals by scavenging reactive oxygen species. Various synthetic and natural antioxidants have been reported, but there are doubts about the safety and long term effects on health. Antioxidants from natural sources are likely to be found more desirable. An elevated scavenging ability of reactive oxygen species would be a good property for commercially applied lactic acid bacteria. Antioxidant supplement or food containing antioxidants would be greatly applied for the reduction of oxidative damage for human body, and lactic acid bacteria are potentiated candidates for the production of functional foods or natural antioxidant supplements.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.6
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• pp.948-951
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• 2003

The composition and antioxidative effects of phenolic compounds in black rice were studied. The contents of free and bound phenolic compounds extracted from black rice were 845.4 and 401.6 mg respectively per 100g sample weight. Free phenolic compounds had higher antioxidation ability than those of bound phenolic compounds. Solvent fractionation of free phenolic compounds revealed that butanol fraction had the highest phenolic compounds contents and antioxidative activity among other solvent fractions. Although butanol fraction showed lower lipid peroxidation inhibition (LPI) ability than that of $\alpha$-tocopherol and BHT, free radical scavenging ability was much higher than that of $\alpha$-tocopherol and BHT, as evidenced by electron donating ability (EDA) and benzoic acid hydroxylation inhibition (BAHI) assays.

• The Korean Journal of Food And Nutrition
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• v.11 no.4
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• pp.426-430
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• 1998

This study was conducted to investigate electron donating ability, antioxdative activity and nitrite-scavenging effect of solvent extracts from Gyrophora esculenta. The phenolic compounds of diethylether, butanol, petroleum ether and hexane extracts were 194.20$\mu\textrm{g}$/ml, 98.80$\mu\textrm{g}$/ml, 1.60$\mu\textrm{g}$/ml and 0.20$\mu\textrm{g}$/ml, respectively. Electron donating abilities of diethyleter and butanol extracts from Gyrophora esculaenta were 80.79% and 72.81%, respectively. Absorption of DPPH by diethyleter and butanol extracts sharply increaed at initial stage. Antioxidative activities of fiethylether and butanol extracts by peroxide values are rather high as compared to those of control, but low s compared to those of BHA. Nitrite-scavenging abilities of diethylether, butanol and petroleum ether from Gyrophora esculenta were 96.07%, 77.39% and 15.07%, respectively.