• Journal of the Korean Wood Science and Technology
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• v.28 no.3
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• pp.78-84
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• 2000

Two flavanones and one flavone were isolated from the diethylether soluble fraction of ethanol extract of Larix leptolepis heartwood. These compounds were identified 3,3',4',5,7-pentahydroxyflavanone(taxifolin), 3,4',5,7-tetrahydroxyflavanone(aromadendrin) and 3,3',4',5,7-pentahydroxyflavone(quercetin) by instrumental analyses using UV, IR, MS and NMR spectrometries. Antioxidative activies of these compounds were investigated by 1,1-diphenyl-2-picrylhydrazyl(DPPH) free radical scavenging activity. Quercetin and taxifolin indicated high free radical scavenging activities compared to ${\alpha}$-tocopherol and BHT(butylated hydroxytoluene).

• Food Science and Preservation
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• v.18 no.5
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• pp.669-677
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• 2011

The objective of this study was to develop a functional drink using maca extract, and to evaluate the latter's antioxidative activity during storage. Maca extract was added in five different content percentages (0, 8, 16, 24, and 32%), and the physicochemical properties were investigated. The pH of the control drink was lower than that of the drink to which maca extract was added. The $^{\circ}Brix$ increased with the increasing amount of maca extract. The Hunter L value decreased while the yellowness (b) value increased as the maca extract level increased. The results of the consumer acceptance test showed that no significant differences in overall acceptability were observed between the control and the 8%-, 16%-, and 24% maca-added drinks. Therefore, it is suggested that up to 24% maca extract can be added to drinks without depressing the quality. The changes in the total polyphenol content, DPPH radical, superoxide anion radical activity, and tyrosinase inhibitory effect were monitored during storage at 4 and $37^{\circ}C$ for four weeks. The results showed that there was a gradual decrease in the total polyphenol content and antioxidant activities after four-week storage, and the drinks containing maca extract exhibited a smaller decrease in antioxidant activity than did the control drink. Moreover, microbial growth was not shown during the same periods.

• Journal of Life Science
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• v.22 no.10
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• pp.1420-1427
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• 2012

We investigated the physiological activity and solvent-partitioned fractions of methanol extracts from the green seaweed Sargassum fulvellum. The methanol extract from S. fulvellum was sequentially fractionated with n-hexane (SFMH), methanol (SFMM), buthanol (SFMB), and water (SFMA). We investigated the antioxidant activities of solvent fractions from S. fulvellum by using 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity and an SOD activity assay. DPPH radical scavenging capacity of SFMM was 79.5% at 10 mg/ml. SOD activity of SFMM was 79.9% at 10 mg/ml. Nitrite scavenging activities of solvent fractions from S. fulvellum were investigated under different pH conditions and showed the most remarkable effect at pH 1.2. In particular, the activity of SFMB was higher than the other fractions. ADH activity and ALDH activity of SFMM were 177.0% and 167.4% at 10 mg/ml, respectively. ${\alpha}$-Glucosidase inhibitory activity of SFMH increased in a dose-dependent manner and was about 94.1% at 2 mg/ml. Elastase inhibitory activity was 93.2% at 2 mg/ml. These results revealed that S. fulvellum extracts have strong antioxidant and alcohol dehydrogenase activities and ${\alpha}$-glucosidase inhibitory activity, suggesting that S. fulvellum extracts have potential as a source of natural products for health and beauty.

• Journal of Life Science
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• v.29 no.10
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• pp.1164-1170
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• 2019

The present study was carried out to evaluate extracts of Ginko biloba's outer seed coat, their antioxidative effects, and their ability to protect against DNA damage due to hydrogen peroxide ($H_2O_2$) treatments in cultured human keratinocyte (HaCaT) cells. The bioassays applied for determining the antioxidant effects of a G. biloba outer seed coat water extract (GOSWE) and a G. biloba outer seed coat methanol extract (GOSME) included the DPPH and $H_2O_2$ radical scavenging assays. Our results revealed that GOSME had higher activity than GOSWE against $H_2O_2$ radical scavenging activity in in vitro and in vivo bioassays. Treatment with GOSME significantly increased the viability of $H_2O_2-treated$ HaCaT cells. GOSME's ability to protect against DNA damage was observed via the analysis of plasmids in vitro and genomic DNA in $H_2O_2-treated$ HaCaT cells. According to our data, GOSME is able to protect HaCaT cells from $H_2O_2-induced$ DNA damage and apoptosis by blocking cellular damage related to oxidative stress. In conclusion, our study indicated GOSME might serve as a novel agent for the treatment and prevention of skin disorders caused by oxidative stress.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.136.2-136
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• 2003

솔잎은 예로부터 민간에서 약용으로 사용되어 간장질환, 비뇨생식기질환, 위장질환, 신경계질환, 순환기질환 및 피부질환 등에 효과가 있다고 알려져 있고 식용으로도 널리 이용하여온 천연식물 자원중의 하나이다. 따라서 본 연구에서는 솔잎 증류액을 가지고 솔잎이 갖는 향기 성분에 대한 분석, 음용수 적합성 시험을 행하였으며, 생리활성 효과를 알아보고자 DPPH 라디칼 소거능 시험, 항돌연변이원성 시험, 세포독성 시험, 유전독성 억제시험을 실시하였다. 실험결과, 향기 성분과 음용수 분석 시험에서는 음용수로 부적합한 성분이 검출되지 않았으며, DPPH 라디칼 소거능 시험에서 RC$_{50}$이 69.9${\mu}\ell$로 높은 항산화 활성을 나타내었다. 또한 항돌연변이원성 시험에서 Salmonella typhimurium TA100 균주에 대하여 시료 농도 200${\mu}\ell$/plate에서 80% 이상의 억제율을 보였다. 세포독성시험 결과, 시료농도 50${\mu}\ell$/well에서 위암세포인 AGS, 간암세포인 HepG2 모두에서 90% 이상의 높은 억제율을 보였다. 그리고 생체내 시험인 유전독성 시험에서는 시료 200${\mu}\ell$/kg에서 72.4%의 비교적 높은 유전독성 억제 효과를 나타내어 기능성 식품의 소재로 사용이 가능 할 것으로 사료된다.

• Journal of Life Science
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• v.8 no.5
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• pp.473-478
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• 1998

The radical scavenging activity of the methanol extracts was in the order of doenjang〉 meju〉 soybean. The metha-nol extracts were further fractionated with dichloromethane, ethyl acetate, butanol and water in sequence. Among the solvent fractions of the methanol extracts, the ethyl acetate fraction demonstrated high levels of radical scave-nging activity. On the other hands, the nitrite scavenging activity of the methanol extrats was in the order of doen-jang〉soybean〉meju. All fractions from doenjang were exhibited the strong nitrite scavenging effect. Especially, $H_2O$, EtOAc and BuOH fractions with 6gmg/10$m\ell$ concentration exhibited much stronger nitrite scavenging effect than that of L-ascorbic acid. The ethyl acetate fraction showed remarkable antioxidant and nitrite scavenging effects compared with the other fractions obtained from soybean, meju and doenjang. The ethyl acetate fraction of doenjang was fur-ther purified by repeated chromoatograpic methods and isolated three compounds. There are identified as genistin, dai-dzein and genistein on the basis of spectral data.

• Food Science and Preservation
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• v.20 no.4
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• pp.510-517
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• 2013

This study was conducted to investigate the antioxidant and antimicrobial activities of the hot-water and methanol extracts of raw and black Doraji to increase its utilization. In order to prepare the black Doraji, it was steamed for 15 days at a temperature of $60^{\circ}C$ and then it was dried at a temperature of $30^{\circ}C$ for 3 hr. The methanol extract from the black Doraji (BM) contained the highest levels of total polyphenols among the extracts, and the total polyphenol content of the extract from a black Doraji was higher than that of the extract from a raw Doraji. The total flavonoid contents of the hot-water extract from a black Doraji (BW) was the highest (7.94 mgQE/g) among the samples. The DPPH and ABTS radical scavenging activities increased according to the increase in the concentrations of the Doraji extracts. The BM has the highest radical scavenging activity among the extracts. Each extract showed a slight difference in the antibacterial activity according to the tested strains. The Black Doraji showed a higher antimicrobial activity compared to the raw Doraji. The hot-water extracts demonstrated higher activities than the methanol extracts, and the BW revealed the strongest activity. In this study, the black Doraji showed more effect of the antioxidant and anti-microbial activities than the raw Doraji. These results will provide fundamental data for improving the sitological value and the black Doraji can be used as a valuable resource for the development of nutraceutical foods.

• Korean Journal of Food Science and Technology
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• v.53 no.5
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• pp.578-584
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• 2021

In this study, we investigated the potential of 70% ethanol extracts from wild edible plants (Pueraria lobata sprout, Rosa multiflora sprout, Artemisia princeps leaf, Diospyros kaki leaf, Morus alba leaf, Robinia pseudoacacia flower, Inula britannica var. japonica flower), as natural antioxidants. The antioxidant contents and activities of extracts were examined using various methods. The measurements of total polyphenol content revealed that Rosa multiflora sprout extract had the highest value and total flavonoid content showed that Diospyros kaki leaf extract had the highest value. Antioxidant activities were the highest in Rosa multiflora sprout for DPPH (IC₅₀ 232.52 ㎍/mL), ABTS⁺ (IC₅₀ 470.10 ㎍/mL), superoxide^- (IC₅₀ 431.88 ㎍/mL), nitrite (IC₅₀ 363.38 ㎍/mL) scavenging activity, and reducing power (2.47 O.D.). These results suggest that the ethanolic extract of Rosa multiflora sprout is a potential source of natural antioxidants.

• Food Science and Preservation
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• v.18 no.1
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• pp.13-17
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• 2011

The proximate composition, and the levels of total phenols, phenolic acids, and DPPH radical scavenging activity in Cheongdobansi persimmon fruits assayed during development (from July to October), were investigated. All of moisture, crude protein and crude fiber contents decreased as picking time was delayed, however, crude fat content rose. Crude fiber content increased after September. Total phenol content tended to fall during development. The principal phenolic acids were chlorogenic acid, caffeic acid, p-coumaric acid and salicylic acid; the level of each phenolic acid tended to decrease during development. DPPH radical scavenging activity fell as picking time was delayed. Thus, harvest time influenced the levels of chemical components and the antioxidative properties of persimmon fruit. It follows that unripe fruit may be utilized as a raw material yielding many useful products.

• Culinary science and hospitality research
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• v.22 no.2
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• pp.125-135
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• 2016

This study investigated the quality characteristics of muffins containing Actinidia polygama powder, which is well known for its various functions and biological activity. With increasing Actinidia polygama powder, the volume, height and specific volume increased significantly. The height of the muffins prepared with Actinidia polygama powder was higher than that of the control group. The pH of the muffin decreased significantly with increased levels of Actinidia polygama powder. The moisture of samples raged from 26.83% to 30.86%. The L- and b-value decreased, while a-value increased, with increasing amounts of added Actinidia polygama powder. Textural profile analysis showed that the hardness, springiness and chewiness were decreased with increasing Actinidia polygama powder contents. As the Actinidia polygama powder content increased, 1,1-diphenyl-2picriylhydrazyl(DPPH) radical scavenging also significantly increased. The sensory evaluation results indicated that the group of 3% Actinidia polygama powder recorded the highest overall preference score at 6.20. The quality characteristics of the 3% added samples exhibited significantly similar or higher values as compared to those of the conrols, raising the possibility of development in health-functional muffins.