• Korean journal of food and cookery science
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• v.11 no.5
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• pp.536-541
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• 1995

The antioxidative effect of Aloe extracts on 0.1 M-linoleic acid was compared with some commercial antioxidants during storage at 50${\pm}$2$^{\circ}C$ for 20 hours, and on soybean oils at 60${\pm}$2$^{\circ}C$ for 30 days. In the oxidation of linoleic acid, antioxidative effects of various Aloe extracts and other antioxidants were shown as following orders: 3％ Aloe methanol extract > 1％ Aloe methanol extract > 0.02% BHT > 3％ Aloe ethyl acetate extract > 0.5％ Aloe methanol extract > 0.02%-Tocopherol>Aloe methanol extract, 0.1, 0.02％ > Aloe ethylacetate extract, 1, 0.5, 0.1, 0.02％ > control, while in the oxidation of soybean oil, l％ Aloe methanol extract > 0.02％ BHT > 3％ Aloe methanol extract > 0.02%-Tocopherol>control.

• The Korean Journal of Food And Nutrition
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• v.13 no.1
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• pp.13-20
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• 2000

This study was designed the antioxidative effect of the ethanol extract obtained Rooibos tea (Aspalathus linearis) on various kinds of oil, and examined the synergistic effect of Rooibos tea extract by addition of citric acid to the antioxidation activity and also investigate to antioxidation effect of the extract in food production and storage peroids. The antioxidative activity of 0.2mg of Rooibos tea extract was showed similar to same doses of $\alpha$-tocopherol, BHA and BHT in linolieic acid-ethanol system. The antioxidative effect of the mixture with 0.1% Rooibos tea extract on lard was more effective than that of the mixture with same doses of $\alpha$-tocopherol, BHA and BHT. The antioxidative effect of Rooibos tea extract was showed slightly effects on lard or soybean oil. Antioxidative effects of Rooiboe tea extract in addition of citric acid as synergist showed more effective in linoleic acid-ethanol system, but did not showed in the other oils. In the application of Rooibos tea extract to food prodctuction and storage period, the antioxidative effect was more effective in biscult, preparation added lard mixed with 0.1% Rooibos tea extract.

• Applied Biological Chemistry
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• v.33 no.2
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• pp.143-146
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• 1990

Yellowish and oily crude gingerol extract was obtained from ginger(Zingiber officinale rose)by ether, ether and hexane extraction. The major component was identified by TLC analysis to be gingerol. The crude gingerol extract thus obtained was found to have antioxidant activity. The crude gingerol extract showed a synergistic antioxidant activity when combined with citric acid. The maximum synergistic effect was observed at 0.04% citric acid. The activity of the antioxidants used was found to increase in the order of BHT, crude gingerol plus 0.04% citric acid, crude gingerol, BHA and tocopherols.

• Korean Journal of Clinical Laboratory Science
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• v.48 no.1
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• pp.1-7
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• 2016

The aim of this study was to evaluate the cytotoxicity of cadmium chloride ($CdCl_2$), toxicant, and the protective effect of Chelidonium majus (CM) extract on $CdCl_2$-induced cytotoxicity in cultured NIH3T3 fibroblasts. Cell viability, the effect of butylated hydroxytoluene (BHT) against $CdCl_2$, and the antioxidative effects including DPPH-free radical scavenging activity, superoxide anion-radical scavenging activity (SSA), and lactate dehydrogenase (LDH) activity were assessed. $CdCl_2$ caused a significant dose-dependent decrease in cell viability, and $XTT_{50}$ value was determined at 38.7uM of $CdCl_2$. It was determined as highly-toxic by Borenfreund and Puerner' toxic criteria. BHT of antioxidant significantly increased cell viability severely damaged by $CdCl_2$-induced cytotoxicity in these cultures. In the protective effect of CM extract on $CdCl_2$-induced cytotoxicity, CM extract significantly increased cell viability, DPPH-free radical scavenging activity, SSA and inhibitory activity of LDH. From these results, it is suggested that oxidative stress is involved in the cytotoxicity of $CdCl_2$, and CM extract showed protective efficacy on $CdCl_2$-induced cytotoxicity via antioxidative effects. Conclusively, natural resources like CM extract may be a putative antioxidative agent for the detoxification or diminution of toxicity correlated with oxidative stress.

• Food Science and Biotechnology
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• v.14 no.3
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• pp.399-404
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• 2005

The aim of this study was to investigate the in vitro antioxidant profiles of genistein and other isoflavonoids. The reactivity of genistein towards stable radical and reactive oxygen species including ${\bullet}\;ABTS^+$, ${\bullet}{O_2}^-$, $H_2O_2$ and HOCl has been investigated, and the effects were compared with other isoflavonoids and antioxidants. All the tested isoflavonoids showed remarkable ${\bullet}\;ABTS^+$ scavenging activity and genistein was more potent than BHT and ascorbic acid. Genistein was more effective in scavenging hypochlorous acid than superoxide and hydrogen peroxide. At $10\;{\mu}M$ concentrations of genistein and genistin showed about 90% inhibitory effect on HOCl, while BHT and ascorbic acid showed lower than 50% inhibitory effect. Moreover, genistein could inhibit plasmid DNA cleavage, protein degradation and cell death from HOCl attack, while daidzein, BHT and ascorbic acid could not protect them effectively. These results suggest that genistein is a more potent radical scavenger than other isoflavonoids, and it can remarkably reduce cellular damage induced by HOCl.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.2
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• pp.299-304
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• 1995

Antioxidative effect of tea extracts from green tea(steamed, roasted), oolong tea and black tea was investigated. Antioxidative activities of the crude catechin fraction were the most effective in oolong tea which contained the highest level of (-)-epigallocatechin gallate(EGCg). The water-soluble fraction obtained from oolong tea exhibited binding with more ferrous than copper ions. It showed a synergistic effect when used with an antioxidant such as BHT(0.5mg) and $\alpha$-tocopherol(2mg). Especially, this synergistic effect was exhibited more with BHT than with $\alpha$-tocopherol. Also steamed green tea, roasted green tea and oolong tea showed remarkable free radical scavenging action. The SC50(the concentration of a water-soluble fraction which is required to scavenge 50% of 100$\mu$M 1, 1-diphenyl-2-picryl hydrazyl radicals) of steamed and roasted green tea, oolong tea and black tea extracts were 11.3$\mu\textrm{g}$/ml, 11.4$\mu\textrm{g}$/ml, 12.7 $\mu\textrm{g}$/ml and 14.9$\mu\textrm{g}$/ml, respectively. It is assumed that the antioxidative activity of tea extracts is due to inhibition of peroxidation free radical scavenging and binding action of ferrous ions by mainly tea polyphenol compounds.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.13 no.11
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• pp.5637-5645
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• 2012

To enhance the reutilization of waste skate skin for the functional food resources, the investigations of extraction characteristics, antioxidative activity of skate skin water extracts on the oxidation of three cooking oils were carried out, and rheological properties, storage safety and sensory evaluation of collagen gel from skate skin were performed. Aromatic and phenolic compounds contents of $50^{\circ}C$ extracts were higher by 49.4% and 32.7%, respectively, than those of $25^{\circ}C$ extracts. Reducing power of extract at $50^{\circ}C$ was higher by 52.74% than that of $25^{\circ}C$ extract, but was 14.9% of ascorbic acid and 27.8% of BHT. Electron donating ability was corresponded to reducing power and phenolic compounds contents. Antioxidative effect of extracts on cooking oil was higher at $50^{\circ}C$ extract than $25^{\circ}C$ extract, and its order was on corn seed oil, soybean oil and olive oil. Antioxidative effect of $50^{\circ}C$ extract showed 38.27~96.83% and 49.53~75.31% of those of ascorbic acid and BHT, respectively, over three cooking oil. The optimum extraction condition for collagen gellation was $100^{\circ}C$, 2 hours extraction under 2.5 folds hydrolysis, and gel strength was lowered above 50% by 10% seasoning.

• Korean journal of food and cookery science
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• v.17 no.3
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• pp.218-223
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• 2001

This study was conducted to evaluate the functional properties of onion, rosemary and thyme extracts which are the ingredients of onion Kimchi. Onion extract showed a significant difference in antioxidative effect based on peroxide value and thiocyanate method. Antioxidative activity of rosemary extract was similar to those of BHA and BHT. but thyme extract did not show any antioxidative effect.. Onion, rosemary, and thyme extracts showed antimicrobial activities against gram positive bacteria but onion and thyme extracts did not against E. coli, Candida, and molds. Rosemary extract demonstrated a strong activity against L. plantarum which is a major lactobacillus in Kimchi fermentation, and Micrococcus luteus. Onion, rosemary, and thyme extracts showed an effect or hangover relief effect by lowering the alcohol concentration of blood in rat. Blood pressure of the male spontaneous hypertensive rat was suppressed by onion extract after 3 days of feeding, but rosemary and thyme extracts were not effective for lowering blood pressure.

• Korean journal of food and cookery science
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• v.15 no.2
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• pp.158-162
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• 1999

A beverage was manufactured with onion extract for which onions were boiled with water and filtered. The concentration of cyclodextrin was studied to improve its quality in manufacturing the onion beverage and its antioxidative and antifatigue effect was investigated in vitro or in vivo. One percent of cyclodextrin was optimum concentration to prevent precipitation and to remove pungent taste and keep mild taste during storage at room temperature and 40$^{\circ}C$. Water extract of onion, used to manufacture onion beverage shown significant difference in antioxidative effect based on peroxide value and thiocyanate method. For the study of antifatigue, swimming performance of mice which fed with onion beverage and water extracts of onion and garlic for 2 weeks was investigated. The mice fed with onion beverage swam longer than those fed with water extract of onion and garlic.

• Korean Journal of Food Science and Technology
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• v.34 no.5
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• pp.889-892
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• 2002

Barley bran and germ fractions were collected during pearling process. Barley polyphenol extract (BPE) was separated from the pearling fractions, and its antioxidative activity was determined through linoleic acid model system and lipid autoxidation model using corn oil as a substrate. At 0.02% addition level, thiobarbituric acid (TBA) value of BPE from bran fraction III appeared to be similar to that of ${\alpha}-tocopherol$, and bran fraction I and germ extract exhibited similar antioxidative activities to that of BHT. Peroxide value was measured to estimate antioxidative activity of BPE upon lipid autoxidation. As BPE concentration increased, higher antioxidative activity was observed compared to ${\alpha}-tocopherol$ and BHT until 10-15 day storage, whereas no effect was shown after 20-day storage. Relative antioxidant effectiveness (RAE) of $0.02{\sim}0.1%$ BPE from bran fraction I and germ were $128{\sim}135$ and $126{\sim}133$, respectively, and appeared to be higher than that of BHT (126), suggesting that these BPE fractions could be used as natural antioxidants.