• Journal of Life Science
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• v.17 no.11
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• pp.1547-1554
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• 2007

In this study was investigated the growth effect of Prunella vulgaris. aleutica Fernald(leaf and flower) extracts on various lactic acid bacterias, electron donating ability and hydroxyl radical scavenging activity. The total cell count of Enterococcus faecium KCCM 12118, Lactobacillus rhamnosus KCCM 32826, Lactobacillus plantarum KCCM 11542, Pediococcus pentosaceus KCCM 40464 in the absence at $37^{\circ}C$ after 48hr were $2.2{\times}10^9\;cfu/ml,\;2.1{\times}10^9\;cfu/ml,\;2.3{\times}10^9cfu/ml,\;2.2{\times}10^9\;cfu/ml$. On the other hand, the total cell count of E. faecium KCCM 12118, L. rhamnosus KCCM 32826, L. plantarum KCC 11542, P. pentosaceus KCCM 40464 in the presence of Prunella vulgaris. aleutica Fernald(leaf and flower) extracts(10%) at $37^{\circ}C$ after 48hr were $4.3{\times}10^9-4.5{\times}10^9\;cfu/ml,\;4.3{\times}10^9-4.5{\times}10^9\;cfu/ml,\;4.8{\times}10^9-4.9{\times}10^9\;cfu/ml,\;4.1{\times}10^9-4.1{\times}10^9\;cfu/ml$. The electron donating ability indicated to E. faecium KCCM 12118, L. rhamnosus KCCM 32826, L. plantarum KCCM 11542, P. pentosaceus KCCM 40464 added by 10% Prunella vulgaris. aleutica Fernald(leaf and flower) extracts, respectively. when 10% native plant extracts were added lactic acid bacterias, the electron donating ability is the highest. Hydroxyl radical scavenging activity of L. plantarum KCCM 11542, L. rhamnosus KCCM 32826, E. faecium KCCM 12118, P. pentosaceus KCCM 40464 showed higher than that of control.

• Korean Journal of Food Science and Technology
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• v.38 no.6
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• pp.799-804
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• 2006

Antioxidative and antimicrobial activities were measured for the Pleurotus eryngii (P. eryngii) solvent extracts in order to discover new functional activities. In P. eryngii, the powder moisture was 9.0%, and the carbohydrate, crude protein, crude ash and crude fat contents were 63.06, 20.70, 5.20 and 2.0%, respectively. Among the detected minerals, potassium (K) had the highest levels and manganese (Mn) the lowest. The amount of polyphenol in EtEx (Ethanol Extract) was 387 mg% for the whole body, 158 mg% for the stipe, and 593 mg% for the pileus. Higher levels of polyphenol in the entire body were found in the BuEx (Butanol Extract) (594 mg%) and WaEx (Water extract) (404 mg%) of the P. eryngii powder. BuEx had the highest level in the pileus, and EtEx and BuEx were higher than the other extracts in the stipe. The electron donating ability (EDA) of EtEx of the P. eryngii powder was the highest, at 91.12%, for the whole body, while it was the lowest, at 62.90%, in the stipe. In addition, the EDA of WaEx was 90.39% for the whole body. These EDA values were similar to those for tocopherol (93.93%) and BHT (96.72%), supporting the potential of these extracts to act as antioxidants. A number of the extracts were certified to have antimicrobial activities for small number of microorganisms, especially for gram-negative microorganisms. In other words, BuEx and EAEx in the pileus and WaEx in the stipe were found to inhibit the growth of Pseudomonas aeruginosa (gram negative). Additionally, EtEx and WaEx in all parts were shown to act as antimicrobial agents for Escherichia coli of gram negative.

• Journal of the Korean Society of Food Culture
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• v.22 no.4
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• pp.454-461
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• 2007

Antioxidative and antimicrobial activities were carried out on the Citrus Unshju peel solvent extracts in order to discover new functional activities. The amounts of polyphenol in 70% metanol extract (MtEx) was measured as 836.8 mg% in Citrus Unshju peel. The EDA (electron donating ability) of 0.01, 0.02 and 0.1% MtEx in Citrus Unshju peel were measured as levels of 81.3, 86.0 and 89.6%. The nitrite scavenging effects of Citrus peel were also determined as the levels of 34.4% (pH 1.2) and 19.5% (pH 7.0). The pH of react solution was more acidic, the nitrite scavenging effect was more increased. The order of antioxidatives was shown as TBHQ > BHT > TOC > ChEx > EaEx > EtEx > WaEx > Control in corn germ oil and TBHQ > ChEx > EaEx > BHT > EtEx > WaEx > TOC > Control in canola oil. A number of the extracts were certified to have antimicrobial activities for a small number of micro-organisms, similar gram negative and positive micro-organisms. According to the results above, it was summerized that Citrus Unshju peel had the higher total polyphenol, EDA, nitrite scavenging effects and antimicrobial activities. Also isolated extract from ChEx and EaEx had high antioxidative, these effects were very similar to that of ${alpha}$-tocopherol and BHT. It would be proposed that Citrus peel can become a new natural source for antioxidative agents in future food industry.

• Food Science and Biotechnology
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• v.17 no.1
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• pp.85-89
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• 2008

This study was carried out to examine the antioxidant effects of cheonggukjang combined with Phellinus linteus extract. The electron-donating activity (EDA) of cheonggukjang containing 0.3% P. linteus extract (0.3% CPLE) was higher than that of cheonggukjang only. EDA of the ethanol extract from cheonggukjang was higher than that of the water extract. The water and the ethanol extracts showed strong antioxidant activity with regard to peroxide value. However, the ethanol extract showed a higher peroxide value than the water extract. The nitrite scavenging activity of the ethanol extract was greater than that of the water extract, crresponding to the EDA and peroxide values for each extract. Therefore, the antioxidant effects were enhanced by adding 0.3% of extract from P. linteus in manufacturing cheonggukjang. It is suggested that P. linteus extract could be put into practice as an effective antioxidant agent.

• The Korean Journal of Food And Nutrition
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• v.20 no.4
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• pp.356-362
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• 2007

This study was carried to develop the new material of functional food which antioxidant of natural substances of sprouts. We compared antioxdiative activity and antioxidant substances exist in sprouts. Antioxidaive activities of sprouts were measured by total polyphenolic acid contents, electron donating activity(EDA), SOD-liked activity and hydroxyl radical scavenging ability. Total polyphenolic acid content was very higher in Rape sprouts extract(Rap) than other sprout extracts. Also Rape extract was showed the most excellent antioxdiative activity in SOD liked activity at 86.94%. The EDA was ordered Rape sprouts extract(Rap)>Tatsoi sprouts extract(Tat)>Broccoli sprouts extract(Bro)>Alfalfa sprout extract(Alf). Hydroxy radical scavenging ability was the most effective in Rape sprouts extract(Rap). Therefore we could be certain that Rape sprouts extract(Rap) was the most effective in antioxidative activity from sprouts.

• Korean journal of food and cookery science
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• v.22 no.5 s.95
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• pp.728-735
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• 2006

This study investigated the development of health promoting high quality Mumalangi Kimchi. Angelica gigas Nakai leaves (AGL) were extracted with water and 70% ethanol, and the extracts tested for their electron donating ability (EDA), nitrite scavenging ability (NSA) and inhibitory effects on MDA and A549 cells. The EDA in 100-1,000 ppm water extracts from AGL ranged from 40 to 80%, but that of the ethanol extracts ranged from 37 to 81%. The NSA increased with increasing AGLconcentration in the extracts and decreasing pH. The NSA of the 1,000 ppm water and ethanol extracts from AGL were 29 and 35%, respectively, at pH 1.2. The inhibition ratios of the water and ethanol extracts from AGL on MDA cell growth were 35 and 32%, while those on A549 cell growth were 27 and 23%, respectively, at 1,000 ppm. After sun drying radishes for 15 hours, for the preparation of Mumalangi, the water contents were higher in summer radishes (39.5%) than fall radishes (32.6%) the color of summer radish also changed to brown. During storage of Mumalangi Kimchi, with the addition of 1-3% AGL, at 20?for 4 weeks, the yeast growth was inhibited. The shelf-life of Mumalangi Kimchi was extended by the addition of AGL. In the sensory evaluation of Mumalangi Kimchi, that with the addition 2% AGL had the highest scores for color, flavor, taste, texture, after taste and overall acceptability. Mumalangi Kimchi with the addition of 2% AGL had significant high scores for both taste and overall acceptability (p.0.05).

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.8
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• pp.961-966
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• 2006

This study was worked out to investigate antioxidant activity of solvent extracts from wild grape skin by measuring electron donating ability (EDA), reducing power, superoxide dismutase (SOD)-like activity, thiobarbituric acid reactive substances (TBARS) and nitrite scavenging ability. Total phenolic compound and flavonoids contents were the highest in ethyl acetate extract, $54.4{\pm}1.18\;mg/100\;g$ and $645.1{\pm}5.05\;mg/100\;g$, respectively. The EDA and reducing power of solvent extracts from wild grape skin were proportionally increased with concentration and ethyl acetate extract $(79.2{\pm}0.06%)$ showed the stronger than BHT $(74.1{\pm}0.15%)$ at concentration of $100\;{\mu}g/mL$, especially. SOD-like ability of ethyl acetate $(25.1{\pm}0.41%)$ and butanol $(20.2{\pm}0.13%)$ extracts were stronger than other extracts at concentration of $100\;{\mu}g/mL$. TBARS of ethyl acetate extract was higher than ascorbic acid. Nitrite scavenging ability of solvent extracts from wild grape skin (pH 2.5, $1000\;{\mu}g/mL$) were in order of ethyl acetate $(90.5{\pm}0.75%)$>butanol $(65.9{\pm}2.16%)$>hexane $(58.1{\pm}1.74%)$>chloroform $(55.4{\pm}1.02%)$>water $(40.9{\pm}0.35%)$. Antioxidant activity of solvent extracts from wild grape skin was the highest in ethyl acetate extract from the results of our experiments.

• Korean Journal of Food Science and Technology
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• v.27 no.6
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• pp.978-984
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• 1995

This study was conducted to investigate the physiological functionality of the hot water and 70% acetone extracts obtained from the pine needle and mugwort. Flavanol tannin content was above 60% of the total polyphenol in pine needle extracts. 70% Acetone extract from pine needle exhibited inhibition percentage of about 82.2% on the mutagenicity of Trp-P-1. Angiotensin I converting enzyme(ACE) inhibition activity was 61% and 50% in the hot water extract and in the 70% acetone extract respectively. Electron donating ability(EDA) of the hot water and 70% acetone extracts obtained from the pine needle was significantly good above 80%. 70% Acetone extract from pine needle showed inhibitary effect against the polyphenol oxidase(PPO) of water dropwort. The nitrite scavenging ability was appeared in all the extracts examined and it showed $80{\sim}90%$ at pH 3.0. The oxidative stability was determined by POV. Results showed that ethyl acetate fraction is better antioxidants than chloroform and butanol fractions in the soybean oil. Then, in the mugwort extracts, antimutagenicity of 70% acetone extract was similar to that of pine needle. Ratio of ACE inhibition activity was higher than that of pine needle extracts. EDA of hot water and 70% acetone extracts was 45%. Extracts from the mugwort were lower in nitrite scavenging ability about $20{\sim}30%$ than extracts from pine needle.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.9
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• pp.1113-1119
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• 2007

Water extracts from root, stem and leaf of Ailanthus altissima were utilized to determine antioxidant properties such as electron donating ability (EDA), nitrite scavenging ability, superoxide dismutase (SOD)-like activity, and the inhibitory activities of xanthine oxidase (XO) and tyrosinase. The EDA of root extract was the highest as 77.33% at 0.5 mg/mL concentration and that of stem extract was 70.01% at 1.0 mg/mL. The nitrite scavenging ability of leaf extract revealed the highest effect as 95.18% at pH 1.2, 1.0 mg/mL while those of stem and root extracts were 55.17% and 33.33%, respectively. The leaf extract showed the highest SOD like activity as 26.77% at 1.0 mg/mL, the measurement of root extract was 3.82% and that of stem extract was not effective. All kinds of extracts had strong inhibitory activities on XO of over 92% at 1.0 mg/mL. The highest activity on tyrosinase inhibition was obtained from leaf extract of 16.33% at 2.0 mg/mL. The results indicated that among the three extracts, the leaf extract has a strong and extensive antioxidant activity.

• Current Research on Agriculture and Life Sciences
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• v.28
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• pp.53-62
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• 2010

The effect of far-infrared (FIR) irradiation on the functional compounds of grape seeds extract were evaluated. Grape seed was dried on different heating power (0, 900, 1800 W) and heating time (0, 20, 40 min) with far-infrared drier. Contents of soluble solids, catechins, total phenolics and total flavonoids along with Hunter's color value, electron donating ability (EDA) and nitrite scavenging activity were analyzed. The soluble solids, Hunter's L value and a value were not significantly different from control samples. Cathechin, procyanidin $B_2$ and epicatechin contents changed with heating time. In the treated sample, total cathechins content was found maximum at 900 W of heating power and 20 min of heating time with a high level of total phenolics, total flavonids and EDA. These results indicated that FIR irradiation of grape seed could enhance antioxidant activities of its extracts by increasing the amounts of functional compounds. Moreover, response surface methodology(RSM) was applied to predict optimum conditions for heating by FIR rays of grape seeds. Based on superimposition of contour map with respect to total phenolics, total catechin and EDA, optimum ranges of heating conditions were heating power of 621.82~818.18 W and heating time of 16.3~19.83 min.