• Food Science and Preservation
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• v.9 no.4
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• pp.385-390
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• 2002

Functional activities of Lyophyllum ulmarium microwave-assisted extracts under different conditions including electron donating ability, tyrosinase inhibition activity and nitrite scavenging effect were examined. Total polyphenol content increased as increasing microwave power up to 90 W in the water extracts. Electron donating ability increased with microwave power up to 90 W in 50% ethanol extract and 99% ethanol extract. Tyrosinase inhibition activity and nitrite scavenging effect in the extract increased as microwave power increased during extraction. Total polyphenol content increased as extending extraction time up to 5 min in the water extract. But the highest electron donating ability and tyrosinase inhibition activity was obtained after 10 min extraction. Significantly higher total polyphenol content and electron donating ability were found in the water extract whereas greater tyrosinase inhibition activity and nitrite scavenging effect were observed in 99% ethanol extract. The maxium nitrite scavenging effect was found at pH 1.2 and decreased as pH increased.

• Food Science and Preservation
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• v.13 no.6
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• pp.732-739
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• 2006

This study was performed to investigate the changes in quality properties of extract from roasted Pleurotus eryngii by microwave-assisted extraction (MAE). MAE was carried out under different conditions including ethanol concentration, extraction time and microwave power. Total phenolics compound contents, electron donating ability (EDA) and nitrite-scavenging ability at pH 1.2 were high at 50% ethanol concentration. Superoxide dismutase (SOD)-like activity was high at 75% ethanol concentration. Soluble solid and total phenolics compound content decreased as extending extraction time up to 7 min. EDA decreased as increased extraction time. SOD-like activity and nitrite-scavenging ability were not significantly different. The highest soluble solid content, total phenolics compound content and EDA were obtained at 100 W extraction of microwave power. SOD-like activity was high at 25 W. But microwave power did not significantly affect the nitrite-scavenging ability.

• The Korea Journal of Herbology
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• v.20 no.3
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• pp.83-92
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• 2005

Objectives : The physiological activities of Coptidis Rhizoma investigated for application as a cosmetic ingredients. Methods : We were experimented anti-oxidation effect, growth inhibition ability on cancer cells, antibacterial activity on various kinds of bacteria of skin. Results : The results were obtained as follows : Electron-donating ability(EDA) shows that Coptidis Rhizoma extracted with ethanol(94.51%) gives higher EDA in comparison to that extracted with water in 1000 ppm(63.24%). In the test of SOD-like activity, ethanol extract showed quite more activity with 81.01% in 1000 ppm, while water extract was low in 18.22%. In the inhibition activity of Xathine oxidase, ethanol extract showed higher inhibition activity compared to water extract. In measuring lipid oxidation inhibition ability using fish oil, ethanol extract in 100 ppm showed prominent ability. In the oxidation inhibition effect added with $Cu^{2+}\;ion\;and\;Fe^{2+}$ ion as a oxidation promoter, ethanol extract in 1000 ppm, each in the proportion of 90% and 92%, showed high oxidation inhibition effect compared with water extract. Conclusions : The results indicated that, ethanol extract which is superior in its anti-oxidation and antibacterial effect is useful to be applied in cosmetic industry.

• The Korean Journal of Food And Nutrition
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• v.26 no.4
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• pp.706-712
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• 2013

This is the basic study on the extraction characteristics of Omija (Schizandra chinensis) for juices of Korean traditional foods. Extraction is being performed as 25 times of the solvent ratio at room temperature and at $65^{\circ}C$ with deionized water, tap water and Cheong-song mineral water which have high contents of Ca and Mg. The overall good results of the extraction conditions are calculated from the values of L (Lightness), redness (a), yellowness (b), soluble solids content, acidity, pH levels and the DPPH radical scavenging activity by using the electron donating ability (EDA). The results are as follows: 12 hours of room temperature and 6 hours at $65^{\circ}C$ were good extraction times. The Cheong-song mineral water at $65^{\circ}C$ is available for rapid extractions when compared to deionized water and tap water. A longer extraction time shows lower values of acidity but increasing values of soluble solids content and DPPH radical scavenging activity when using the electron donating ability. The best sequences for the extractions are Cheong-song mineral water followed by tap water and distilled water after overall consideration.

• Korean Journal of Food Science and Technology
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• v.32 no.5
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• pp.1022-1028
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• 2000

Aster glehni was extracted by microwave-assisted extraction(MAE) and reflux extraction(RE) methods and their extraction efficiencies were compared. A considerable reduction in extraction time was achieved by MAE. When 70% methanol, 50% methanol, 70% ethanol, or 50% ethanol was used, MAE extract contained nearly same amounts of soluble solid and total polyphenol contents as obtained by RE. The optimum MAE conditions for the extraction of Aster glehni were $120{\sim}150$ watts of microwave energy and $4{\sim}8$ minutes of extraction time. No significant changes were found in electron donating ability(EDA) over the variation of microwave energy or extraction time. The use of diluted methanol or ethanol resulted in improving extraction yield(24%), total polyphenol content(2.6%) and EDA(60%).

• Korean Journal of Food Science and Technology
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• v.34 no.6
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• pp.1013-1017
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• 2002

Functional activities of Flammulina velutipes extract including electron donating ability, nitrite-scavenging effect, and tyrosinase inhibition activity was examined. Extraction were carried out by microwave-assisted extraction (MAE) under different conditions including solvent and microwave power. Tyrosinase inhibition activity and nitrite-scavenging effect increased as microwave power increased during extraction. Total phenol content and electron-donating ability reached maximum at the microwave power of 90 W. Total polyphenol content and electron-donating ability increased as extraction time extended up to 15 min, with the highest tyrosinase inhibition obtained after 5 min extraction. Significantly higher tyrosinase inhibition activity was found in 99% ethanol extract, whereas greater nitrite-scavenging effect was observed in the water extract. The maximum nitrite-scavenging effect was found at pH 1.2 and decreased as pH increased.

• Korean Journal of Food Science and Technology
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• v.33 no.4
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• pp.409-415
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• 2001

Physiological activities of unripened fruit, ripened fruit and leaf of Rubus coreanus Miquel were examined. Total polyphenolic compound content, electron donating ability (EDA), nitrite scavenging activity and SOD-like activity were examined using extracts of Rubus coreanus Miquel extracted with various extraction solvents such as 80% methanol, 75% acetone and water. The leaf part of Rubus coreanus Miquel included higher contents of total polyphenol compound compared with those of the other sample groups, unripened and ripened fruit. The total polyphenol compound content of leaf (100 g, dry base) extracted with 75% acetone showed the highest value of $5.06{\sim}5.87g$. As for EDA, unripened fruit showed over 90% of electron donating ability. No significant difference in EDA was found among the extracts prepared with various extraction solvents, 80% methanol, 75% acetone and water. Rubus coreanus Miquel extracts showed different nitrite scavenging abilities under different pH conditions. The nitrite scavenging abilities at pH 1.2 were in the range of $41.25{\sim}63.24%$ whereas they were $1.59{\sim}10.99%$ at pH 4.2 and $-2.84{\sim}7.94%$ at pH 6.0. The high levels of SOD-like activities were found in ripened fruit when different extracting methods were applied. Agar diffusion tests were accomplished to examine the antimicrobial activities of the extracts prepared from unripened fruit, ripened fruit and leaf with various extraction solvents. All of the extracts revealed antimicrobial activity against Bacillus cereus whereas no antimicrobial activities were observed against Escherichia coli, Salmonella typhimurium and Staphylococcus aureus.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.13 no.2
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• pp.934-940
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• 2012

Antioxidant activities such as reducing power, electron donating ability(EDA) and oxidation stability of Rumex crispus extracts with ethanol were examined, and adsorption of Pb(II) and Cd(II) with dried Rumex crispus powder in aqueous solution was experimented. Extraction yields based on the soluble solid contents ranged 1.9% to 3.0%, and were inversely proportional to solvent ratio but proportional to extraction temperature. Reducing power and EDA were also increased with extraction temperature but decreased with solvent ratio. These were corresponded to 86.4% and 91.0% of ascorbic acid reducing power and EDA, respectively, on 20 folds of solvent ratio and $75^{\circ}C$ Oxidation stability of Rumex crispus extracts on the corn seed oil was 86~91.3% of butylated hydroxytoluene. Pb(II) adsorptivity of Rumex crispus was higher than Cd(II), and adsorption rate of Pb(II) was 88% in 20 ppm concentration and 60min.

• Food Science and Biotechnology
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• v.17 no.2
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• pp.379-383
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• 2008

Extraction characteristics of garlic and functional properties of corresponding extract were monitored by response surface methodology (RSM). Maximum extraction yield of 26.41% was obtained at microwave power of 146.29 W, ethanol concentration of 63.31 %, and extraction time of 5.88 min. At microwave power, ethanol concentration, and extraction time of 114.84 W, 58.83%, and 1.42 min, respectively, maximum electron-donating ability (EDA) was 72.86%. Maximum nitrite-scavenging ability was 94.62% at microwave power, ethanol concentration, and extraction time of 81.83 W, 2.65%, and 3.83 min, respectively. Superoxide dismutase (SOD) showed maximum pseudo-activity of 49.12% at microwave power of 34.23 W, ethanol concentration of 33.11 %, and extraction time of 4.40 min. Based on superimposition of 4-dimensional RSM with respect to extraction yield, electron-donating ability, nitrite-scavenging ability, and pseudo-activity of SOD, optimum ranges of extraction conditions were microwave power of 0-100 W, ethanol concentration of 40-70%, and extraction time of 2-8 min.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.spc1
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• pp.209-214
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• 2006

One hundred Individuals that were collected from plains and mountains all around South Korea were used for this experiment. The inhibition abilities of lipid peroxidation by Artemisia spp. collections were compared with BHT (butylated hydroxytoluene). The results could be confirmed the excellency fur control of lipid peroxide level such as BHT 200 ppm in all mugwort collections. Antioxidant activity (AEAC), electron donating ability (EDA), total phenolic compound, and flavonoids of 100 Artemisia spp. collections were analyzed. Total phenolic compound contents of Artemisia spp. collections were ranged from 156 to 1,767 rng/100 g, and mugwort collections with more than 900 mg/100 g of total phenolic compound content were 20 individuals. Electron donating abilities were ranged from 13.4 to 95.0%, and mugwort collections over 90% of electron donating ability were 23 individuals. Antioxidant activity of ethanol extracts that used ABTS and DPPH radical were measured and mugwort collections with high total phenolic compound contents had high radical exclusion ability as well. Artemisia spp. collections, AC-60, AC-67, AC-77, that showed the high levels of antioxidant activities and had good growth characters and productivity, were selected for mass production.