• Korean Journal of Plant Resources
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• v.27 no.6
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• pp.635-641
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• 2014

Scutellaria baicalensis $G_{EORGI}$ (Scutellariae Radix) has been used to clear heat and to dry dampness in the stomach or intestines, which manifests as diarrhea or dysenteric disorder. In this study, we investigated the effective preparation of active components in Scutellariae Radix using the methods of solvent extraction and absorption fractionation for the development of new functional food or pharmaceuticals. The marker substances, baicalin, baicalein, wogonoside, and wogonin were directly isolated from the Scutellariae Radix. There chemical structures were elucidated by spectroscopic analysis. The Scutellariae Radix was extracted with hot water. To enhance yield of flavonoids in Scutellariae Radix, the hot water extract was dissolved in ethanol with concentration dependent manner. The precipitates were separated using centrifugal techniques at 10,000 rpm. Supernatant liquid was applied to the HPLC for quantification of major compounds. Separately, the hot water extract was absorbed on Diaion HP-20 resin. And then, the absorbed fraction was eluted with methanol for HPLC. The contents of baicalin, baicalein, wogonoside and wogonin in different treatment methods were analyzed by HPLC. Total amount of four major components were 16.9% in 50% ethanol extract, 21.7% in 70% ethanol extract, 20.5% in 90% ethanol extract, and 39.3% in absorbed fraction of Diaion HP-20 resin. In these results, we found that resin absorption method is suitable for the extraction of enriched flavonoids from Scutellariae Radix.

• Textile Coloration and Finishing
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• v.25 no.3
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• pp.181-193
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• 2013

The purpose of this study is to investigate dyeing properties and functionality of cotton and silk fabrics dyed with hot-water extract from Juniperus chinensis heartwood. Water-soluble dye of Juniperus chinensis heartwood extracted with distilled water was expressed YR color series. Dye uptake of cotton continued to increase according to the increase of the dye concentration. Its variation trends were shown to be similar to the isothermal absorption curve of the Freundlich. Dye uptake of silk was better than cotton, increased depending on increasing concentration of the dye, dyeing time and temperature. Its variation trends were shown to be similar to the isothermal absorption curve of the Langmuir. As the pH increased, the dye uptake of fabrics reduced and showed increased on red tinge. Colors of the dyed fabrics were various, depending on dye concentration and the mordant type and mordant concentration. Washing fastness, light fastness and perspiration fastness were not good. However, rubbing and dry cleaning fastness showed relatively good grade. Dyed fabrics of ultraviolet-cut ability and deodorant ability were improved. And dyed fabrics showed antimicrobial abilities of 99.9% against Staphylococcus aureus.

• The Korean Journal of Community Living Science
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• v.16 no.4
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• pp.39-45
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• 2005

The aim of this study is to investigate the effects of hot water soluble extract from green tea on the components of serum and the liver and the antioxidative effects in accordance with the different protein types. For this purpose, four experimental groups were set up. As for the protein source casein, isolated soy protein was supplemented to the rats, together with hot water soluble extract from green tea. Four experimental groups kept eight Sprague-Dawley rats respectively. The CP group was supplemented with casein only, the CG group was supplemented with casein and hot water soluble extract from green tea, the ISP group was supplemented with isolated soy protein only, and the ISG group was supplemented with the isolated soy protein with hot water soluble extract from green tea. After 4 weeks of feeding with experimental diet, the levels of serum and liver lipid and antioxidant enzyme activity and TBARS in the liver were measured. The results are; 1. Weight gain and FER were higher in the casein group than in the isolated soy protein group in general. In the casein group, the weight gain and FER were reduced significantly when hot water soluble extract from green tea was supplemented (P < 0.05). There was no significant difference in feed intake. 2. In general, total cholesterol and LDL-cholesterol in the serum were higher in the casein group than in the isolated soy protein group, however just the concentration of LDL-cholesterol in the casein group was significantly lower when the hot water soluble extract from green tea was supplemented (P < 0.05). 3. Triglycerides in the liver were higher in the casein group than in the isolated soy protein group general, however when hot water soluble extract from green teas was supplemented only in the isolated soy protein group, the content of triglyceride in liver was significantly lower (P < 0.05). 4. There was no significant difference in antioxidant enzyme activity in the liver in all the groups, however the content of TBARS was low only in the casein group when hot water soluble extract from green tea was supplemented (P < 0.05).

• KSBB Journal
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• v.26 no.1
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• pp.27-32
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• 2011

For the development of functional food and cosmetics using hot water extract of Muraenesox cinereus's skin, contents of vitamin, amino acid and element, and antioxidant activity were investigated. The results are shown as follows: among vitamins, A(0.21mg/100 g), C (78.12mg/100 g), $D_3$ (0.03 mg/100 g), E (1.97 mg/100 g) and Niacin (2.53mg/100 g) were detected, respectively.Mineral contents were an order of K > P > Na > Mg > Ca > Fe and Zn. Contents of total amino acids were an order of Pro > Gly > Arg > Glu > Phe > Ala. Especially, the sum of total amino acids was 27.17 mg/100 mL, which was about 4.0 fold higher than that of free amino acid. DPPH radical scavenging activity of hot water extract of M. cinereus's skin at 25 mg/mL was 63.5% and did not increase at above 50 mg/mL. Activities of antioxidant enzymes in the liver of ethanol-treated rats using hot water extract of M. cinereus's skin were investigated. Compared to control group, activities of ADH and GSH-px were decreased. In the case of CAT and SOD activity, they were increased. These results showed that the hot water extract of M. cinereus's skin can be applied to raw macterial for functional food and cosmetics.

• The Journal of Internal Korean Medicine
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• v.37 no.3
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• pp.427-441
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• 2016

Objectives: This study investigated the aconitine contents analysis of Buja extracts (raw material of Buja, hot water extract of Buja, and hot water extract of Sambu-tang) and the single oral dose toxicity of Sambu-tang-R in six-week-old Sprague-Dawley rats in order to compare the toxicity of Buja extracts.Methods: Aconitine content analysis is that Buja extracts were hold purity test. To detect single oral dose toxicity, six-week-old Sprague-Dawley rats were divided into two groups, a normal control group and a sambutang-R (2,000 mg/kg) group. For 14 days of treatment, clinical signs, body weight, clinical chemistry, necropsy, and histopathology were examined.Results: The aconitine contents of the Buja extracts were Buja-RH (0.1738%), Buja-RD (0.1746%), and Sambu-tang-R (0.0961%). There were no cases of death in either the control group or the experimental group. Nor was there any disorder to the clinical signs or any significant change in body weight in either group. There was no significant change of clinical chemistry or disorder of necropsy findings in either the control or the experimental group. And there was no difference in histopathological findings in comparing the control group with the experimental group.Conclusions: These results suggest that the aconitine content of the hot water extract of Buja was similar to the raw material of Buja, but the hot water extract of Sambu-tang had greatly decreased aconitine content. These results also suggest that a single oral lethal dose of Sambu-tang-R for Sprague-Dawley rats exceeds 2,000 mg/kg for both female and male rats.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.3
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• pp.367-373
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• 1996

The effects of pine needle extracts on serum and liver lipid contents were evaluated in rats. Thirty male Sprague-Dawley rats weighing 329$\pm$4 were divided into five groups and fed high fat diets for four weeks. Each group was administered with following pine needle extract: control, water ; WE-3, hot water extract(3% PN) ; WE-6, hot water extract(6% PN) ; AE-3, acetone extract(3% PN) ; AE-6, acetone extract(6% PN). Weight gains were significantly lower in WE-6 group than other groups. But there was no significant difference among other three groups. Intakes of diet and water containing the extract and the weights of liver, kidney, heart and spleen were not significantly different among the groups. The contents of serum and liver triglyceride in the WE-3 group were lower than those of control group. The contents of HDL-cholesterol in serum of the WE-3 group was significantly higher than other groups. The value of risk factor index(RFI) was determined to be low especially in case of WE-3 group. Due to pine needle extract administration, concentration of liver total lipid in WE-3 group was significantly lower than that of the control group. These results suggest that the WE-3 may reduce elevated levels of serum and liver lipid contents in rat fed high fat diet.

• Food Engineering Progress
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• v.15 no.1
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• pp.80-84
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• 2011

The effects of incorporating hot water extract of Schisandra chinensis fruit on the physicochemical and sensory properties of Sikhe were investigated. The extract was incorporated at 5 levels (0, 10, 20, 30, 40, and 50%, v/v) by replacing equivalent amount of distilled water. The pH decreased while the soluble solids content increased significantly with the increase in the extract replacement (p<0.05). Redness ($a^*$-value) increased significantly as the extract concentration increased (p<0.05); on the other hand, lightness ($L^*$-value) and yellowness ($b^*$-value) did not show any direct relationships with the extract replacement. Color, sour taste, and sweet taste except for Sikhe flavor were distinctively classified by the sensory analyses (p<0.05). Correlation analysis indicated that level of extract incorporation was well-correlated with all the physicochemical and sensory properties studied except for $L^*$- and $a^*-$ value. Finally, the consumer test based on Friedman-type statistic, suggested that 10% incorporation of the hot water extract of Omija fruit was recommended for making Sikhe.

• Mycobiology
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• v.39 no.1
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• pp.12-19
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• 2011

Cellular damage caused by reactive oxygen species has been implicated in several diseases, thus establishing a significant role for antioxidants in maintaining human health. Acetone, methanol, and hot water extracts of Pleurotus citrinopileatus were evaluated for their antioxidant activities against ${\beta}$-carotene-linoleic acid and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals, reducing power, ferrous ion-chelating abilities, and xanthine oxidase inhibitory activities. In addition, the tyrosinase inhibitory effects and phenolic compound contents of the extracts were also analyzed. Methanol and acetone extracts of P. citrinopileatus showed stronger inhibition of ${\beta}$-carotene-linoleic acid compared to the hot water extract. Methanol extract (8 mg/mL) showed a significantly high reducing power of 2.92 compared to the other extracts. The hot water extract was more effective than the acetone and methanole extracts for scavenging DPPH radicals. The strongest chelating effect (92.72%) was obtained with 1.0 mg/mL of acetone extract. High performance liquid chromatography analysis detected eight phenolic compounds, including gallic acid, protocatechuic acid, chlorogenic acid, ferulic acid, naringenin, hesperetin, formononetin, and biochanin-A, in an acetonitrile and hydrochloric acid (5 : 1) solvent extract. Xanthine oxidase and tyrosinase inhibitory activities of the acetone, methanol, and hot water extracts increased with increasing concentration. This study suggests that fruiting bodies of P. citrinopileatus can potentially be used as a readily accessible source of natural antioxidants.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.1
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• pp.20-24
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• 2001

This study was conducted to analyze the general components and to investigate sensory evaluation of hot water extract prepared by boiling at 10$0^{\circ}C$ for 3 hr with 4-fold water. The contents of total soluble soild, non-reducing sugar, total saponin, ash and total protein were 15.95%, 6.54%, 1.735, 0.33% and 0.40%, respectively. The contents of succinic, malic and acetic acid in the extracts were 111.48 mg%, 23.67mg% and 18.36mg%, respectively. The major free amino acids and minerlas of the extract were hydroxyproline 1,290.0 $\mu\textrm{g}$%, glutamic acid 456.2$\mu\textrm{g}$% and potassium 151.35 mg%, respectively. Bitter taste in the extract was not observed, whereas sweet, sour and astringent taste were observed.

• Korean Journal of Food Science and Technology
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• v.36 no.2
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• pp.317-320
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• 2004

Physiological effects of curcumin, major yellow-colored pigment in tumeric (Curcuma longa L.), extracted by traditional extracting methods, ethanol and hot-water extractions, and supercritical fluid extraction (SFE) using supercritical carbon dioxide as new extracting method. Antioxidative activity of ethanol extract was higher than those of SFE and hot-water extracts. Results of Ames mutagenicity test on SFE, ethanol, and hot-water extracts revealed no mutagen in the extracts. Antimutagenicity rates of SFE, ethanol, and hot-water extracts against direct mutagen, 2-nitrofluorene (2-NF), were 20.1, 9.3, and 15.2%, respectively. Antimutagenicity rate of SFE extract against TA98 derived from indirect mutagen, 2-acetamidofluorene (2-AF), was 12.2%, whereas none was observed in ethanol and hot-water extracts. Nitrite-scavenging ability of SFE extract was higher than those of ethanol and not-water extracts.