• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.12
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• pp.1817-1826
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• 2014

This study investigated lipid profiles and antioxidant capacities of seven Korean rapeseed cultivars (Naehan, Tamla, Mokpo111, Yeongsan, Tammi, Hanla, and Mokpo68). The rapeseeds contained 29.3~33.2% of extracted lipid and major fatty acids were oleic, linoleic, and linolenic acids. The ratio of omega-6/omega-3 fatty acids was 2.20~3.68 with the highest in Hanla and lowest in Naehan. Glycolipid ranged from 0.21 g/100 g to 0.47 g/100 g. Phospholipid content was 0.55~1.15 g/100 g with the highest in Tammi and the lowest in Mokpo68, and the most common phospholipid was phosphatidylcholine. Tocopherol content was 9.45~15.11 mg/100 g in the order of ${\gamma}$ > ${\alpha}$ > ${\beta}$ > ${\delta}$-tocopherol, and Naehan contained the highest amount of tocopherols (P<0.05). Total phenol content (TPC) of rapeseed was 314.64~577.08 mg SAE/100 g. Tamla contained the highest TPC, and showed the highest antioxidant activity determined by 1,1-diphenyl-2-picrylhydrazyl free radical scavenging capacity and ferric reducing antioxidant power.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.39 no.1
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• pp.19-24
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• 2013

To investigate the efficacy of enzymatic extract of Ecklonia cava and its polyphenol extract (AG-DK) as cosmetic ingredients, the anti-oxidative effect, anti-glycation effect, anti-melanogenic effect, and anti-inflammatory effect of the extracts were evaluated in vitro. The enzymatic extract of E. cava ($SC_{50}$ 42.9 ppm) and AG-DK ($SC_{50}$ 6.4 ppm) showed a strong DPPH free radical scavenging activity. The anti-glycation ability of the enzymatic extract of E. cava and AG-DK was tested using bovine serum albumin (BSA), which inhibited the formation of advanced glycation end-products (AGEs) in the BSA/glucose system. The enzymatic extract of E. cava ($IC_{50}$ 97.2 ppm) and AG-DK ($IC_{50}$ 7 ppm) had inhibitory effects on tyrosinase activity. Moreover, the enzymatic extract of E. cava and AG-DK had an anti-inflammatory effect through the inhibition of nitricoxide (NO) and prostaglandin E2 ($PGE_2$). These findings suggest that the enzymatic extract of E. cava and AG-DK can be applied to skin-care products as cosmetic ingredients.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.5
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• pp.785-790
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• 2004

Kimchi is well known as a traditional Korean food containing various antioxidative compounds and it has been demonstrated that dietary kimchi inhibit the tissue oxidation and aging in many related studies. Ultraviolet B (UVB) radiation is the most potent among the many related factor to skin photo-aging. This experiment is designed to elucidate the inhibitory effect of solvent fractionation of various kimchi on UVB induced oxidation and erythema formation. Among solvent fractions, phenol content mostly existed in dichloromethane / ethylacetate fraction of buchu kimchi, dichloromethane fraction of Korean cabbage kimchi and ethylacetate / dichloromethane fraction of mustard leaf kimchi. Free radical scavenging activities were higher in dichloromethane and ethylacetate fraction from buchu kimchi, dichloromethane fraction from Korean cabbage kimchi, and ethylacetate fraction from mustard leaf kimchi. When the damage of photo-oxidation by UVB irradiation was tested in the presence of solvent fractions of kimchi, dichloromethane / ethylacetate fraction of buchu kimchi, ethylacetate fraction from Korean cabbage and from mustard leaf kimchi showed the higher protective activities than others. The erythema formations which were induced by UVB irradiation were decreased in solvent fractions of kimchi that hate higher antioxidant activities. In conclusion, kimchi solvent fractions having antioxidant compounds mostly inhibited photo-oxidation and erythema formation by UV-irradiation, therefore kimchi consumption can retard skin aging due to the presence of antioxidative compounds.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.5
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• pp.830-841
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• 2015

This study compared the physicochemical characteristics, proximate composition, taste compound and antioxidant properties of Sikhye prepared with pigmented rice. Proximate composition showed a significant difference depending on the type of pigmented rice except crude fat contents and pH, color was a significant difference depending on the type of pigmented rice. The highest brix degree was $15.07^{\circ}Brix$ in red and black rice Sikhye. Each highest value of reducing sugar and free sugar content showed milled rice and brown rice Sikhye. Titratable acidity and total acidity of the pigmented rice Sikhye were highest for black rice Sikhye, free sugar content were highest for green rice Sikhye. Analysis of their relative antioxidative properties indicated that black rice Sikhye had the highest total polyphenol, flavonoid, and anthocyanin content, the highest levels of DPPH radical scavenging ability, and the highest level of reducing power and ferric reducing ability of plasma scores. Principal component analysis suggested that black rice Sikhye had a strong association with antioxidant properties, brown and red rice Sikhye had the strongest association with the sweetness and unique flavor.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.1
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• pp.110-115
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• 2011

Shelf-life of brined baechu cabbage was extended by pasteurization at $65^{\circ}C$ for 30 min. Starters (Leu. citreum and Lab. plantarum) were added to the pasteurized brined cabbage to supply beneficial lactic acid bacteria during kimchi fermentation. Control kimchis made with baechu cabbage without pasteurization and no addition of the starters to the pasteurized cabbage kimchi were also prepared. The fermentation characteristics and health functionalities of DPPH free radical scavenging activities and in vitro anticancer effects in AGS human gastric cancer cells were compared. The pasteurized brined cabbage could not be fermented well and the functionalities were also low; however, the addition of starter(s), especially mixed starters of Leu. citreum and Lab. plantarum to the pasteurized brined cabbage, significantly increased the counts of lactic acid bacteria, hardness (texture) and overall acceptability in sensory evaluation. The free radical scavenging activities and the anticancer effects were also increased. The fermentation patterns of starter added kimchi prepared with pasteurized brined cabbage were similar to those of naturally fermented kimchi. It seemed that growth of lactic acid bacteria during kimchi fermentation contributed to increased taste and health functionality of kimchi.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.35 no.3
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• pp.209-217
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• 2009

In this study, the antibacterial activity, antioxidative effects, inhibitory effects on tyrosinase of Inula britannica flower extracts were investigated. MIC values of ethyl acetate fraction from Inula britannica flower on P. acnes 0.25 %, respectively. The results showed that the antibacterial activity of the ethyl acetate fraction was the highest in the P. acnes. The free radical (1,1-diphenyl-2-picrylhydrazyl, DPPH) scavenging activities ($FSC_{50}$) of ethyl acetate fraction of Inula britannica flower was $8.55{\mu}g$/mL. Reactive oxygen species (ROS) scavenging activities ($OSC_{50}$) of some fInula britannica flower extracts on ROS generated in $Fe^{3+}$- EDTA/$H_2O_2$ system were investigated using the luminol-dependent chemiluminescence assay. The order of ROS scavenging activities were ethyl acetate fraction $0.24{\mu}g$/mL. Ethyl acetate fraction showed the most prominent ROS scavenging activity. The protective effects of extract/fractions of Inula britannica flower on the rose-bengal sensitized photohemolysis of human erythrocytes were investigated. The Inula britannica flower extracts suppressed photohemolysis in a concentration dependent manner ($5{\sim}100{\mu}g$/mL), particularly deglycosylated flavonoid aglycone fraction exhibited the most prominent celluar protective effect ($\tau_{50}$, 164.15 min at $25{\mu}g$/mL). The inhibitory effect of Inula britannica flower extracts on tyrosinase was investigated to assess their whitening efficacy. Inhibitory effects ($IC_{50}$) on tyrosinase of some Inula britannica flower extracts were high. Ethyl acetate fraction has $IC_{50}$ of $87.03{\mu}g$/mL. These results indicate that extract/fractions of Inula britannica flower can function as antioxidants in biological systems, particularly skin exposed to UV radiation by scavenging $^1O_2$ and other ROS, and protect cellular membranes against ROS. And inhibitory activity on tyrosinase of the ethyl acetate fraction and high potential as bactericide against the skin pathogenic bacteria could be applicable to new functional cosmetics for antioxidant, antiaging, antibacterial activity.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.40 no.1
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• pp.11-20
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• 2014

In this work, the antioxidative effects and active component analysis of Gnaphalium affine D. DON. (G. affine) extracts were investigated. All experiments were performed with 70% ethanol extract, ethyl acetate fraction and aglycone fraction of the G. affine extract. The free radical (1,1-diphenyl-2-picrylhydrazyl, DPPH) scavenging activity ($FSC_{50}$) of ethyl acetate fraction ($6.15{\mu}g/mL$) of the G. affine was higher than that of (+)-${\alpha}$-tocopherol ($8.89{\mu}g/mL$), which is known as a reference control. Reactive oxygen species (ROS) scavenging activities ($OSC_{50}$) of the 70% ethanol extract ($1.60{\mu}g/mL$), ethyl acetate fraction ($0.075{\mu}g/mL$) and aglycone fraction ($2.28{\mu}g/mL$) of extract of G. affine on ROS generated in $Fe^{3+}$-EDTA/$H_2O_2$ system using the luminol-dependent chemiluminescence assay were much higher than that of L-ascorbic acid ($6.88{\mu}g/mL$). The cellular protective effects of 70% ethanol extract (${\tau}_{50}$ = 52.0 min) and aglycone fraction of the extract (${\tau}_{50}$ = 60.6 min) on the $^1O_2$-induced cellular damage of human erythrocytes were exhibited the higher protective effect than (+)-${\alpha}$-tocopherol (${\tau}_{50}$ = 38.0 min), known as a lipophilic antioxidant. TLC and HPLC were used to analyse active components in the aglycone fraction of the extract. Results showed that luteolin and apigenin were main components. These results suggest that the G. affine extract can be applied to an effective antioxidant in scavenging ROS including radicals.

• Journal of Life Science
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• v.26 no.9
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• pp.1041-1048
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• 2016

This study was carried out to investigate the effect of grape peel on the physicochemical properties of ground pork stored at 4℃ for 10 d. Four types of ground pork were evaluated: T0 without grape peel, T1 with 0.3% grape peel, T2 with 0.7% grape peel, and T3 with 1.0% grape peel. The pH increased during storage, with that of T3 the lowest (p<0.05). The L-value and a-value decreased during storage, and the a-values of T2 and T3 were significantly higher than those of T0 and T1 (p<0.05). The b-values of T0 and T1 increased with a longer storage period (p<0.05), but those of T2 and T3 were not significantly changed. The TBARS (2-thiobarbituric acid reactive substances) content increased with a longer storage period, and the TBARS content of both T2 and T3 was significantly lower than that of T0 and T1 (p<0.05). DPPH (1,1-diphenyl-2-picrylhydrazyl) free radical scavenging activity declined with a longer storage period, and the activity of T2 and T3 was significantly higher than that of T0 and T1 (p<0.05). The VBN content of T0 and T1 also increased with a longer storage period (p<0.05), but the VBN content of T2 and T3 was not significantly changed. After storage for 4 d, the water-holding capacity declined and cooking loss and hardness increased (p<0.05), and these parameters were not significantly different among any samples. Chewiness increased with a longer storage period (p<0.05). The results suggest that the addition of grape peel to ground pork can enhance its functionality.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.35 no.1
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• pp.47-55
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• 2009

In this study, the antioxidative effects, inhibitory effects on tyrosinase, and component analysis of fermented Melissa officinalis extracts were investigated. The ethyl acetate fraction of fermented extract ($8.38{\mu}g/mL$) showed the most prominent the free radical (1,1-diphenyl-2-picrylhydrazyl, DPPH) scavenging activities ($FSC_{50}$) of extract/fractions of M. officinalis. Reactive oxygen species (ROS) scavenging activities ($OSC_{50}$) of some M. officinalis extracts on ROS generated in $Fe^{3+}$-EDTA/$H_{2}O_{2}$ system were investigated using the luminol-dependent chemiluminescence assay. The ethyl acetate fraction of fermented extract ($0.63{\mu}g/mL$) showed the most prominent ROS scavenging activity. The protective effects of extract/fractions of M. officinalis on the rose-bengal sensitized photohemolysis of human erythrocytes were investigated. The M. officinalis extracts suppressed photohemolysis in a concentration dependent manner ($5\;{\sim}\;75{\mu}g/mL$). The inhibitory effect of M. officinalis extracts on tyrosinase was investigated to assess their whitening efficacy. Inhibitory effects ($IC_{50}$) on tyrosinase of some M. officinalis extracts was 50 % ethanol extract ($365{\mu}g/mL$) < ethyl acetate fraction of fermented extract ($122.43{\mu}g/mL$) < ethylacetate fraction ($94.8{\mu}g/mL$). Fractions of ethyl acetate both from ordinary and fermented M. officinalis extracts showed 2 band in TLC and 2 peak in HPLC (330 nm). In HPLC chromatogram of ethyl acetate fraction, peak 1 (51.64 %) and peak 2 (48.36 %) were identified as caffeic acid and rosmarinic acid in the order of elution time. Also, in HPLC chromatogram of ethyl acetate fraction of fermented extract, peak 1 (4.13 %) and peak 2 (95.87 %) were identified as caffeic acid and rosmarinic acid in the order of elution time. These results indicate that the component and content of ordinary and fermented extracts of M. officinalis are different. And the extract of M. officinalis can be used as an antioxidant.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.37 no.2
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• pp.191-198
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• 2011

In this study, antioxidative effects and inhibitory effects of Geum aleppicum Jacq. extracts on tyrosinase and elastase were investigated. The ethyl acetate fraction of G. aleppicum Jacq. extract ($4.70\;{\mu}g$/mL) showed the most prominent free radical (1,1-diphenyl-2-picrylhydrazyl, DPPH) scavenging activity (FSC50). Reactive oxygen species (ROS) scavenging activities ($OSC_{50}$) of some G. aleppicum Jacq. extracts on ROS generated in $Fe^{3+}-EDTA/H_2O_2$ system were investigated using the luminol-dependent chemiluminescence assay. The ethyl acetate fraction showed the most prominent ROS scavenging activity ($0.22 \;{\mu}g$/mL). The protective effects of extract/fraction of G. aleppicum Jacq. against the rose-bengal sensitized photohemolysis of human erythrocytes were investigated. The G. aleppicum Jacq. extracts suppressed photohemolysis in a concentration dependent manner ($1{\sim}25{\mu}g$/mL), particularly the ethyl acetate fraction exhibited the most prominent celluar protective effect (${\tau}_{50}$, 416.20 min at $10 \;{\mu}g$/mL). The inhibitory effect of G. aleppicum Jacq. extracts on tyrosinase and elastase were investigated to assess their whitening and anti-winkle efficacy. The half maximal inhibitory concentration ($IC_{50}$) of the ethyl acetate fraction on tyrosinase was $95.23\;{\mu}g$/mL. The $IC_{50}$ of 50 % ethanol extract and the ethyl acetate fraction on elastase were $6.27 \;{\mu}g$/mL and $4.31 \;{\mu}g$/mL, respectively. These results indicate that extract/fraction of G. aleppicum Jacq. can function as antioxidants in biological systems, particularly skin exposed to UV radiation by scavenging $^1O_2$ and other ROS, and protect cellular membranes against ROS. Especially the ethyl acetate fraction of G. aleppicum Jacq. extracts could be applicable to new functional cosmetics for antioxidant, antiaging.