• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.2
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• pp.255-261
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• 2004

Antioxidant activity of extracts from the submerged-liquid culture of mushrooms was measured using two systems : linoleic acid and mouse liver microsomes induced by various free radical sources. Mushrooms of Pleurotus ostreatus (Neutari), Phellinus linteus (Sanghwang), Paecilomyces japonicus (Dongchunghacho), Hericicum erinacium (Norugungdengyee) and Agaricus blazei (Shinryeong) in 1% mulberry tree powder-supplemented medium were incubated in a shaking incubator (200 rpm, $25^{\circ}C$) for 3 days. Hot water extracts of mycelial cultures were freeze-dried, followed by fractioning with hexane, chloroform, ethylacetate and butanol in the order. Antioxidant activity of each sample was examined in free radical-induced linoleic acid oxidation in phosphate-buffered saline (PBS ) solution by measuring the amount of malonaldehyde (MA), and mouse liver microsomal systems by measuring the amount of thiobarbituric acid reactive substances (TBARS). In linoleic acid oxidation system, hot water extracts from the cultures of Pleurotus ostreatus, Phellinus linteus, and Paecilomyces japonicus exhibited stronger antioxidant activity than aqueous or butanol fraction and the combined fraction of hexane, chloroform and ethylacetate, but the hot water extract from Pleurotus ostreatus culture was the strongest activity. The antioxidant activity of the hot water extract from Pleurotus ostreatus culture was stronger than any other fractions in mouse microsomal system. These results suggest that hot water extract of Pleurotus ostreatus culture, and the cultures of Phellinus linteus and Paecilomyces japonicus could be useful for functional materials to reduce the oxidation of lipids in food systems induced by free radicals.

• Journal of Convergence for Information Technology
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• v.11 no.5
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• pp.223-231
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• 2021

The antioxidant activity of Chrysanthemum indicum L. extract (CIL) was investigated by fermenting lactic acid bacteria with the CIL from 64% and 80% ethanol extraction and measuring the total phenolic contents (TPC), flavonoid, 2,2-diphenyl-1-picrylhydrazyl (DPPH), reducing power (RP), and linoleic acid auto-oxidation inhibitory activity. CIL was confirmed to inhibit bacterial auto-oxidation. TPC was increased in strains 3109 and 3237, while flavonoid decreased in all strains. DPPH was increased in strains 3074 and 3109 fermented with 64% CIL and all the strains with 80% CIL. RP was increased and linoleic acid auto-oxidation inhibitory activity decreased in all the strains fermented with 64% or 80% CIL. Among the 4 strains, strain 3109 had the highest DPPH and RP; thus, it was most effective in increasing CIL's antioxidant efficacy through the fermentation process.

• Applied Biological Chemistry
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• v.40 no.4
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• pp.283-288
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• 1997

The antioxidant activities of Korean Red Ginseng Extract(RGE) and ${\alpha}-tocopherol$, as reference compound, were tested with HPLC and fluorometry which measure the MDA after reacting an aqueous 1% linoleic acid buffer solution, and LDL(1 mg protein/ml) buffer solution with $H_2O_2{\;}and{\;}FeCl_2$. The generation of conjugated-diene in LDL(0.25 mg protein/ml) was also measured by spectrometry. MDA determination showed the antioxidant effect on linoleic acid oxidation with oxidation inhibition ratio of 71.8% and 76.1%, respectively, by addition of 1000 ppm RGE and 100 ppm ${\alpha}-tocopherol$. LDL(1 mg protein/ml) oxidation was inhibited by 25.2% and 21.2%, respectively, by addition of 200 ppm REG and 100 ppm ${\alpha}-tocopherol$. The generation of conjugated diene in LDL(0.25 mg protein/ml) was also inhibited by 44.2%, by addition of 50 ppm RGE.

• Journal of Life Science
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• v.6 no.1
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• pp.66-71
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• 1996

Antioxidative activity of various solvent extracts from freeze dried Kimchi was studied during the oxidation process of linoleic acid mixture system. The aqueous model systems were used for the evaluation of antioxidative activity of solvent extracts during the oxidative reaction at 37$^{\circ}C$ by the determination of peroxide value. The linoleic acid mixture for the aqueous model systems was consisted of linoleic acid (64.6%), oleic acid(27.4%), and other acids in ethanolic phosphate buffer (pH 7.0). Water and methanol extracts of Kimchi had a considerable antioxidative activity with the inhibition of peroxides formation during the autoxidation of linoleic acid mixture in aqueous model systems. Antioxidative activity of 75% methanol extract of 7 day-fermented-Kimchi was relatively higher than that of others, however lower than alpa-tocopherol and butylated hydroxyanisol. The antioxidative effect of 75% methanol extract of 7 day-fermented-Kimchi was increased by the its concentration from 0.5% to 2.5% in the oxidation reactions of aqueous model systems.

• BMB Reports
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• v.35 no.5
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• pp.494-497
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• 2002

The present study explored the short-term effects of dietary conjugated-linoleic acid (CLA) on liver lipid metabolism in starved/refed Otsuka Long Evans Tokushima Fatty (OLETF) rats. Male OLETF rats (12 weeks old) were starved for 24 hours, then refed for 48 hours with either a CLA diet [7.5% CLA and 7.5% Safflower oil (SAF)] or a SAF control diet (15% SAF). The results demonstrated a 30% reduction of hepatic triglyceride (TG) concentration in the CLA group when compared to the control group. Liver cholesterol concentration was also 26% lower in the CLA fed rats. The activity of mitochondrial carnitine palmitoyltransferase, the rate-limiting enzyme of fatty acid oxidation, was moderately elevated by 1.2-fold in the livers of the CLA group when compared to the control. In contrast, phosphatidate phosphohydrolase, the rate-limiting enzyme for TG synthesis, was found to be 20% lower in the livers of the CLA-fed rats. Therefore, dietary CLA evidently lowers liver lipid concentrations through a reduced TG synthesis and enhanced fatty acid oxidation in starved/refed OLETF rats.

• Korean Journal of Food Science and Technology
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• v.29 no.5
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• pp.860-868
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• 1997

The effects of oil unsaponifiables (8 species) and methanolic plant extracts (53 species) on the thermal oxidation of oils during 14 or 16 hour heating at $180^{\circ}C$ were studied by analyzing the fatty acid composition of soybean oil or cottonseed oil. All the unsaponifiables tested did not show any antioxidative activities on the thermal oxidation of soybean oil. However, among the 53 species of methanolic plant extracts, some species (Rheum undulatum L., Chelidonium majus L. var. asiaticum and Eugennia caryopyllata T.) showed very strong antioxidative activities on the thermal oxidation of cottonseed oil. The antioxidative activities of methanolic extracts of these 3 species on thermal oxidation of cottonseed oil during an extended heating period were also studied by heating cottonseed oils for 7 hours a day for 8 days at $180^{\circ}C$. The methanolic extracts of Chelidonium majus L. v. asiaticum and Eugennia caryopyllata T. greatly reduced both polymer formation and linoleic acid decomposition after the 8 day heating at $180^{\circ}C$. However, the methanolic extracts of Rheum undulatum L. was effective for the reduction of polymer formation, but not for the reduction of linoleic acid decomposition.

• Food Science and Biotechnology
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• v.16 no.5
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• pp.753-758
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• 2007

This study was conducted to investigate the antioxidant activity of paprika in the lard-pork model system adding ground fresh paprika (3%) and paprika powders (5%). Paprika powders were obtained through 4 drying methods (freeze, vacuum, far infrared-ray, and hot-air). In the lard and meat-fat mixture (containing lard 30%) containing paprika powders, the rate of increase in the peroxide value (POV) and thiobarbituric acid (TBA) value decreased notably during the refrigerated storage ($4^{\circ}C$) compared to the control without paprika. Therefore, paprika powders showed potent antioxidant activity and especially the freeze dried paprika powder revealed the most effective activity among them. However, its antioxidant activity was still lower than that of the fresh paprika because the addition of fresh paprika in the lard and meat-fat mixture merely increased the POV and TBA value. In linoleic acid oxidation, the addition of capsanthin 500 ppm to mixed linoleic acid and 10 ppm of $FeCl_3$ (LF) inhibited the formation of peroxides by 15.2% compared to LF, showing its iron scavenging ability. When mixed antioxidants (${\beta}$-carotene 200 ppm + ascorbic acid 100 ppm, capsanthin 200 ppm + ascorbic acid 100 ppm) were added in LF, synergistic effects were obtained with 57.7 and 60.4% of inhibition of peroxide formation, respectively.

• The Korea Journal of Herbology
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• v.20 no.4
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• pp.103-112
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• 2005

Objectives : In order to develop effective and safe anti-oxidation, the effects of Menthae Herba (M. spicata L. and M piperita L.) were examined. Methods : M. spicata L. and M. piperita L. of Menthae Herba were used to make water extracts and methanol extracts, and then its anti-oxidative effects were compared in vitro. Results : 1. M. spicata L. was stronger than M. piperita L. in anti-oxidative effects of methanol extracts, and water extracts showed similar anti-oxidation effects. 2. Water extracts of M. spicata L. was stronger than M. piperita L. showed a stronger superoxide anit-oxidation than the same-density ascorbic acid, so that water extracts were proved to be stronger than methanol extracts. 3. Methanol extracts' DPPH anti-oxidation was similar in M. spicata L. and M piperita L.. As for water extracts, M. spicata L. showed higher anti-oxidation and M. piperita L. had no anti-oxidation. 4. As for anti-oxidation of LDL and linoleic acid of methanol extracts, both M. spicata L. and M. piperita L. were stronger than a-tocopherol. As for the water extracts, these two showed similar level of anti-oxidative effect on linoleic acid, which is weaker that mehtanol extracts. 5. M. spicata L. includes more phenol than M. piperita L. Conclusions : Menthae Herba (M. piperita L. M. spicata L.) had anti-oxidation effect, so that it can be medically developed for anti-oxidation.

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.8
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• pp.1165-1170
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• 2003

A total of 250 laying hens were fed a diet containing 0, 1, 2.5 or 5% conjugated linoleic acid (CLA), and 5% Safflower seed oil (SSO) for 5 weeks, and eggs were collected by week to analyse lipid characteristics of egg yolk. Egg yolk from CLA-fed groups showed significant increase in CLA content with increased CLA in the diet. Dietary CLA also increased the ratio of saturated fatty acids and decreased unsaturated fatty acids in the egg yolk. The proportion of myristic, palmitic, stearic and CLA were increased, while those of oleic, linoleic, linolenic and arachidonic acid were decreased. The cholesterol content in egg yolk was significantly decreased by dietary CLA for 5 weeks feeding. After 7 days of feeding, 5% CLA-fed group showed the lowest cholesterol content in egg yolk. CLAfed groups showed significantly lower 2-thiobarbituric acid-reactive substances (TBARS) values compared to control and SSO-fed group after 14 days of storage. No significant differences in TBARS values among CLA-fed groups were observed at the 28 days of storage. Results suggested that lipid oxidation of egg yolk during cold storage could be inhibited by dietary CLA due not only to changes in fatty acid composition but also to the high concentration of CLA in egg yolk.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.5
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• pp.565-569
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• 1993

Antioxidative activity of browning product(BP) fractionated from fermented soybean sauce(SS) was studied during the oxidation process of linoleic acid mixture system. SSBP was a powder type product prepared from fermented soybean sauce by the fractionation through the Sephadex G-10 column and freeze drying of collected fraction. The aqueous model systems were used for the evaluation of antioxidative activity of SSBP during the oxidative reaction at $50^{\circ}C$ by the determination of peroxider and conjugated dienoic acid compounds. The linoleic acid mixture for the aqueous model systems was consisted of linoleic acid(64.6%), oleic acid(27.4%), and other acids in ethanolic phosphate buffer solution(pH 7.0). SSBP had a considerable antioxidative activity with the inhibition of formation of peroxides and conjugated dienoic acids during the autoxidation of linoleic acid mixtures in aqueous model systems. Antioxidative activity of SSBP was relatively higher than SS, however, lower than ${\alpha}-tocopherol$ and butylated hydroxyanisol. The antioxidative effect of SSBP was increased by the its concentrations from 0.05% to 0.5% in the oxidation reactions of aqueous model systems. Therefore, SSBP was considered as one of the potential natural antioxidants for the use of food products.