• The Korea Journal of Herbology
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• v.36 no.4
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• pp.23-30
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• 2021

Objectives : The purpose of this study was to investigate the antioxidant activities and nitric oxide (NO) production in RAW 264.7 macrophages in extract of Alisma orientale Juzep (EAOJ) and fermented extract (FAOJ) by Paenibacillus kribbensis AM49 (P. kribbensis AM49). Methods : The Alisma orientale Juzep was fermented with P. kribbensis AM49 at 37℃ for 72 hours. We measured total polyphenol and total flavonoid, DPPH radical scavenging activity, FRAP activity and reducing power by spectrometric assay in EAOJ and FAOJ at concentrations at 0.5, 1, 5, 10 mg/㎖. Positive control was used ascorbic acid. Furthermore, we examined effect of EAOJ and FAOJ on the cell viability and NO production in RAW 264.7 macrophages. Results : The total polyphenol and total flavonoids content of FAOJ were increased 9.16 mg/g, 2.59 mg/g to 12.58 mg/g, 3.45 mg/g. DPPH radical scavenging activity, FRAP activity and reducing power were dose dependently increased according to the treatment concentration (0.5, 1, 5, 10 mg/㎖) of EAOJ and FAOJ. In particular, DPPH radical scavenging activity, FRAP activity of FAOJ was significantly increased at 5, 10 mg/㎖. Reducing power of FAOJ at 10 mg/㎖ was similar to ascorbic acid at 0.1 mg/㎖. In addition, the cell viability and NO production in RAW 264.7 macrophages were significantly increased at the concentrations of 250, 500, 1000 ㎍/㎖. Conclusions : These results suggest that FAOJ by P. kribbensis AM49 has effects to antioxidant activity. In addition, the cell viability and NO production in RAW 264.7 macrophages were significantly increased.

• Korean Journal of Food Science and Technology
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• v.54 no.2
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• pp.141-146
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• 2022

This study investigated the quality characteristics and antioxidant activities of preserved jams prepared by mixing various ratios of aronia and sugar. To analyze the quality characteristics, the total sugar, pH, moisture, maximum stress, hardness, total phenolics, 1,1-diphenyl-2-picrylhydrazyl (DPPH), trolox-equivalent antioxidant capacity (TEAC), ferric reducing antioxidant power (FRAP), oxygen radical absorbance capacity (ORAC), and sensory characteristics of the preserved jams were measured. Lower aronia contents resulted in higher total sugar content, hardness, and strength, as well as lower moisture, total phenolic content, and DPPH, TEAC, FRAP, and ORAC values. In terms of the sensory characteristics, an aronia content of 30%, which was determined to have strong sweetness and texture, resulted in the lowest overall acceptability. In contrast, the highest preference was shown to an aronia content of 40%. In this study, quality characteristics and antioxidant activity experiments were conducted based on various ratios of aronia and sugar. The results are expected to be used as preliminary data for developing products that use domestic aronia.

• Journal of the Korean Society of Food Culture
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• v.36 no.6
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• pp.622-632
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• 2021

This study was conducted to find out the optimal solvent extraction method [Distilled water (DW), 70% ethanol, 99% ethanol] of mushrooms, including Pleurotus ostreatus (Jacq.) Que, Pleurotus eryngii and Flammulina velutipes and improve their usability as natural antioxidants. To analyze antioxidant activities in each mushroom, total polyphenol, flavonoid contents, 2,2-Diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) cation radical (ABTS⁺) and fluorescence recovery after photobleaching (FRAP) were measured. All mushrooms showed the highest total polyphenol contents in DW mushroom extract (p<0.001). Total flavonoid contents were the highest in P. eryngii and F. velutipes DW and 70% ethanol mushroom extracts (p<0.05). All mushrooms showed the highest activities using DPPH and FRAP assays in the DW extraction method (p<0.001). P. ostreatus (Jacq.) Que and P. eryngii showed the highest ABTS⁺ radical scavenging activity in the DW extraction method, and F. velutipes showed the highest activity in the 70% ethanol extraction method (p<0.001). As a result of comparing IC₅₀ values of DPPH and ABTS+ radicals and FRAP EC₅₀ values, the DW P. ostreatus (Jacq.) Que extract showed high antioxidant activities (p<0.001). Pearson's correlation between total polyphenol contents and antioxidant activities showed a positive correlation in all mushrooms (p<0.01). Therefore, extraction of the mushrooms with DW can enhance the extraction of effective bioactive substances and antioxidant activity.

• The Korea Journal of Herbology
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• v.33 no.6
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• pp.29-34
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• 2018

Objectives : It is necessary to manage herbal medicines based on effectiveness by comparing the efficacy of herbal medicines by region. In this study, we compared anti-oxidative activity and marker compounds of Eucommiae Cortex by regional groups. Methods : Eucommiae Cortex grown and harvested in Gangjin, Sancheong, Yeongwol, Jangsu, and Jecheon were used. Eucommiae Cortex was extracted in distilled water at $100^{\circ}C$ for 3 hours, and filtered. filtered. Extract samples were freeze-dried at $-80^{\circ}C$. Comparison of anti-oxidant activity in Eucommiae Cortex samples from regional groups was measured in 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) free radical scavenging, and ferric reducing antioxidant power (FRAP) between regional groups of Eucommiae Cortex. In addition, high-performance liquid chromatography (HPLC) analysis was conducted to compare pinoresinol diglucoside concentration by regional groups. Results : HPLC analysis found that pinoresinol diglucoside concentration, widely known as the marker compound of Eucommiae Cortex, was the highest in Gangwon Yeongwol. There was a significant difference in anti-oxidative activity of Eucommiae Cortex between regional groups as discovered in DPPH, ABTS and FRAP assays. DPPH free radical scavenging was the highest in Jeonbuk Jangsu. ABTS free radical scavenging was the highest in Jeonbuk Jangsu and Chungbuck Jecheon. FRAP was the highest in Jeonbuk Jangsu. Conclusions : Although pinoresinol diglucoside concentration was high, anti-oxidative activity was not proportionately high. Pinoresinol diglucoside concentration was the highest in Gangwon Yeongwol. Anti-oxidative activity was the highest in Jeonbuk Jangsu.

• Culinary science and hospitality research
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• v.20 no.2
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• pp.16-26
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• 2014

This study investigated the anti-inflammatory and antioxidnat effects of red cabbage extracts on RAW264.7 cells. Cell toxicity was determined by MTT assay. We evaluated the anti-inflammatory effects of red cabbage extracts by measuring nitric oxide (NO), inducible NOS (iNOS) production, and cyclooxygenase-2 (COX-2) expression by Western blotting. Ethanolic and water extracts (0.25, 0.5, and 1.0 mg/mL) significantly suppressed LPS-stimulated production of NO. Two kinds of extracts reduced the expression of iNOS and COX-2 proteins. The present results show that red cabbage extract has potent anti-inflammatory effects on RAW264.7 cells. In addition, two kinds of extracts as well as various antioxidant activities such as 2,2'-azino-bis-(3-ethylbenzo thiazoline-6-sulfonic acid)(ABTS) radical scavenging activity, ferric reducing antioxidant power(FRAP). The total polyphenol and flavonoid contents of the ethanolic and water extracts from red cabbage were $18.699{\pm}0.87$ and $11.174{\pm}4.86$ mg GAE/g extract, respectively, and $7.782{\pm}2.23$ and $15.608{\pm}3.54$ mg CE/g extract. The ABTS radical scavenging activities of the ethanolic and water extracts and BHT were $0.269{\pm}0.12$, $0.212{\pm}0.22$ and $1.235{\pm}0.07mM$ Trolox equivalent/mg extract, respectively. The FRAP values of the extracts were similar to those of BHT, which were used as a positive control. Therefore, red cabbage extract is considered as a good food material of functional foods for prevention against various diseases.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.9
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• pp.1399-1406
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• 2015

The purpose of this study was to investigate the antioxidant activity of Korean traditional soy sauce and its relationship with physicochemical properties. Seventeen samples of soy sauce prepared by using a Korean traditional method were obtained from six provinces of Korea. The most powerful antioxidant activity of soy sauce was ranging from 8.96 to 63.39% for 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, from 0.12 to 2.41 AE mg/mL for ferric reducing antioxidant power (FRAP) value, and from 8.42 to 115.69 TE mg/mL for oxygen radical absorbance capacity (ORAC). Protease activity and total polyphenol contents were highly correlated with antioxidant activities such as DPPH radical scavenging activity and FRAP value (R=0.97). The contents of amino nitrogen were also correlated with DPPH radical scavenging activity (R=0.92), FRAP (R=0.93), and ORAC values (R=0.80). Based on these results, antioxidant activities were highly influenced by protease activity, contents of total polyphenols, and amino nitrogen.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.2
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• pp.188-193
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• 2016

This study was conducted to investigate the antioxidant activities of 70% ethanol extracts from different parts (root, stem, and leaf) of Epimedium koreanum Nakai. Ethanol extracts from the three parts of Epimedium koreanum Nakai were assessed for total phenolic content, total flavonoid content, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity, myoglobin protective ratio, and ferric reducing antioxidant power (FRAP). Root part showed the highest total phenolic content ($2.468{\pm}0.017mg$ chlorogenic acid equivalent/g) and total flavonoid content ($2.071{\pm}0.002mg$ quercetin equivalent/g). Leaf part showed the strongest radical scavenging activities (DPPH radical; 80%, myoglobin protective ratio; 90% and FRAP; 98.7% at 20 mg/mL). Root part showed the highest ABTS radical scavenging at 1 mg/mL. Therefore, the results of the antioxidant activity test were correlated with total phenolic and flavonoid content values. Thus, Epimedium koreanum Nakai has great potential as a natural source for human health.

• Journal of the Korean Wood Science and Technology
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• v.45 no.1
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• pp.96-106
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• 2017

This study aims to identify the chemical compositions and antioxidant activities of essential oil, extracted from the leaves of Neolitsea aciculata (Blume) Koidz by the hydrodistillation method. To the end, the chemical composition of N. aciculata leaf oil was firstly analyzed through GC/MS. The major constituents of essential oil were found to be: cis-ocimene (11.00%), trans-ocimene (9.65%), elemol (9.15%), ${\beta}$-elemene (8.75%), germacrene-D (7.55%), trans-caryophyllene (5.90%), ${\gamma}$-elemene (5.40%) and ${\tau}$-muurolol (4.95%). Then, the antioxidant potential of the essential oil was evaluated by the methods of total polyphenolic content (TPC) assay, DPPH radical scavenging activity, ABTS radical scavenging activity and ferric reducing antioxidant power (FRAP). It was estimated that the total polyphenolic content of the oil was $136.7{\pm}0.13\;mg\;GAE/g$ and the efficient concentration of the oil required to scavenge 50% DPPH radicals ($EC_{50}$ value) was $639.33\;{\mu}g/m{\ell}$. Also, ABTS radical scavenging activity was identified to be concentration dependent, while the FRAP value was $31.21{\pm}0.12\;{\mu}M$ $FeSO_4{\cdot}7H_2O/g$. Such figures, as a result, suggest that the essential oil extracted from the leaves of N. aciculata has its antioxidant activity, which can serve as significant health functional benefits.

• Current Research on Agriculture and Life Sciences
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• v.28
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• pp.1-7
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• 2010

The antioxidant activities and flavonoid contents of the mulberry leaves and the ginko leaves teas were investigated. The antioxidant activities were examined by FRAP and DPPH radical scavenging assays, and total phenolic content and the flavonoid contents by HPLC were also determined. The ginko leaves tea showed the highest antioxidant activities and antioxidant contents, while the wild mulberry leaves tea showed the lowest. The antioxidant activities of the mixture tea of wild mulberry leaves and ginko leaves were increased more than the wild mulberry leaves tea. The flavonoid contents of the leaves(ginko, wild mulberry and mixture) powders were higher than those of infusion teas. Compared with wild mulberry tea, the mixture tea showed a little increase of flavonoid contents. The total phenolic contents and the flavonoid contents of the teas showed good correlations with their antioxidant activities, such as FRAP and DPPH radical scavenging activities(${\geq}0.8727$). The antioxidant capacities of wild mulberry leaves tea could be enhanced by the addition of the ginko leaves.

• Journal of Applied Biological Chemistry
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• v.52 no.2
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• pp.70-76
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• 2009

In order to find out antioxidant principle in pepper leaves, the contents of total ascorbic acid, total phenolic, and total flavonoid compounds from thirteen cultivars were measured by spectrophotometer. The contents of total phenolic and flavonoid compounds ranged from 231 mg/100 g to 516 mg/100 g and from 251 mg/100 g to 689 mg/100 g respectively. Antioxidant effects of pepper leaves were determined by three different in vitro bioassays including DPPH, ABTS, and FRAP. The relationship between ascorbic acid and antioxidant activity showed a positive correlation and significantly high correlation coefficients were observed between the contents of total phenolic and antioxidant assays including DPPH, ABTS, and FRAP. Especially, the antioxidant effect of pepper leaves was in parallel with the contents of flavonoid. These results suggest that flavonoid contents considerably affect antioxidant activity of pepper leaves. Among the various pepper cultivars, pepper leaves showed different level of antioxidant activity. This study will provide good information about antioxidant activity and their compounds of pepper leaves.