• 농업과학연구
• /
• 제39권1호
• /
• pp.81-86
• /
• 2012

In this study, the antioxidative effect and protective potential against oxidative damage of extract and fractions from broccoli were investigated under in vitro and cellular system. The methanol (MeOH) extracts of broccoli flowers and sprouts were partitioned as dichloromethane, n-butanol (BuOH) and aqueous fractions. The comparison of antioxidative effect of broccoli flowers and sprouts showed that broccoli sprouts exerted the more effective protective activity from 2,2'-azobis (2-aminopropane) dihydrochloride (AAPH)-induced oxidative stress in LLC-$PK_1$ porcine renal epithelial cell. In addition, the extract and fractions from broccoli sprouts showed strong scavenging effect of 1,1-diphenyl-2-picrylhydrazyl radical and the BuOH fraction exerted the strongest activity. Therefore, the BuOH fraction was evaluated as the most active fraction with strong radical scavenging activity among the fractions of broccoli flowers and sprouts. The present study suggests the antioxidative potential against free radical-induced oxidative damage of flowers and sprouts of broccoli. In addition, the BuOH fraction of broccoli is considered as the active fraction with antioxidative effect.

• Korean Chemical Engineering Research
• /
• 제51권4호
• /
• pp.523-526
• /
• 2013

본 연구에서는 수질정화 기술개발을 위하여 수산화라디칼 및 오존 발생기를 이용하여 수중에 존재하는 천연 지방산 분해 제거 연구를 수행하였다. 천연 지방산은 수산화라디칼 및 오존에 의하여 1차 분해반응 형태로 제거되었으며, 천연 지방산의 분해반응에서 수산화라디칼 단독으로 사용하는 것 보다 오존과 함께 사용한 경우 분해 효율을 크게 향상시킬 수 있음을 알 수 있었다. 또한, 천연 지방산이 수산화라디칼과 오존에 의해 분해되는 화학반응 기구를 제안하였다.

• Journal of Industrial and Engineering Chemistry
• /
• 제68권
• /
• pp.1-5
• /
• 2018

In this study, we designed and synthesized novel thermal radical initiators of BTAP (1-phenyl-3,3-dipropyltriazene), BTACP (1-(phenyldiazenyl)pyrrolidine), BTACH (1-(phenyldiazenyl)piperidine), and BTACH7 (1-(phenyldiazenyl)azepane) based on a triazene moiety to provide a thermal initiator for radical polymerization. The synthetic method is valuable due to the simplicity. In addition, the synthesized thermal initiator did not affect the color of the polymer. Among the four initiators, the polymerization time for the BTACH of the 6-membered ring decreased by 67%, as opposed to the polymerization time without initiator. Conversion after polymerization was over 92%. DSC experiments also showed that the initiator with hexagonal rings had the lowest peak polymerization temperature of $160^{\circ}C$. Our study suggests a promising new initiator system that is effective for radical polymerization.

• 한국조리학회지
• /
• 제22권8호
• /
• pp.67-77
• /
• 2016

This study investigated the physicochemical, antioxidative activity, and sensory characteristics of yanggaeng prepared with various amounts of peach powder. According to the results, the pH of yanggaeng was decreased significantly by addition peach powder, but total titratable acidity of yanggaeng was increased significantly by addition peach powder. The sweetness ($^{\circ}brix%$) and moisture content of groups by the addition of peach powder were lower than those of control group. At the result of color measurement, L value of groups by the addition of peach powder was lower than that of control group, but a value and b value of groups by the addition of peach powder were higher. Texture measurement score in terms of hardness and brittleness for yanggaeng were increased significantly by addition peach powder. The contents of DPPH radical scavenging activity, and ABTS radical scavenging activity of groups by the addition of peach powder were higher than those of control group. As peach powder increased, antioxidative activity also became bigger. Sensory evaluation scores in terms of after swallowing, appearance, odor, taste, texture, and overall preference of groups with 4% and 6% peach powder were higher significantly when compared to the control group.

• 한국식품영양학회지
• /
• 제28권6호
• /
• pp.1004-1010
• /
• 2015

This study was conducted to investigate the changes in the physicochemical characteristics and antioxidant activity of cheonggukjang with the addition of walnuts. The pH of cheonggukjang did not change significantly with the addition of walnut. But the water content decreased significantly. Walnut addition to the soybean was expected to have a positive effect because the number of Bacillus subtilis was not reduced. The viscous substance content was significantly decreased when more than 20% of walnut was added to cheonggukjang. The addition of walnut made the color darker. The flavonoid and polyphenol content was sharply increased in proportion to the walnut addition and the DPPH radical scavenging activity of cheonggukjang also increased. Altogether, it was found that the addition of walnut had a positive influence on the cheonggukjang by increasing the antioxidant activity.

• 한국식품저장유통학회지
• /
• 제21권4호
• /
• pp.460-467
• /
• 2014

혼합야채추출물의 항산화와 ${\alpha}$-amylase 및 ${\alpha}$-glucosidase 억제활성 증진을 위해서 톳, 매생이, 미역귀의 첨가효과를 분석하였으며 해조류 첨가된 야채추출물의 일반성분과 미네랄 함량 변화를 조사하였다. 3가지 해조류의 첨가량은 야채추출물의 일반성분에 유의적으로 영향을 미치지 않은 반면 톳과 미역귀 5% 첨가에 의해 칼슘, 나트륨, 칼륨, 마그네슘, 철분 함량이 유의적으로 증가하였다. 톳 20% 첨가한 경우 총 폴리페놀 함량과 환원능력이 야채추출물보다 각각 47.08와 16.82%로 유의적으로 증가하였다. 반면에 3가지 해조류 첨가에 의한 hydroxyl radical 소거활성이 큰 변화가 없었다. 톳, 매생이, 미역귀 20% 첨가에 의해 DPPH radical 소거활성이 각각 27.47, 22.25, 17.27%로 유의적으로 증가하였다. 해조류 첨가된 혼합 야채 추출물이 상대적으로 약한 ${\alpha}$-amylase 억제활성을 지니고 있는 동시에 강한 ${\alpha}$-glucosidase 억제활성이 나타냈다. 특별히 미역귀 5% 첨가한 경우 ${\alpha}$-glucosidase을 98.26%로 유의적으로 억제하였다. 전반적으로 해조류 첨가를 통해 야채추출물의 미네랄 함량이 증가하였고 항산화와 2형 당뇨병 관련 효소 억제활성이 개선됨을 알 수 있었다.

• 한국지반환경공학회 논문집
• /
• 제13권10호
• /
• pp.69-76
• /
• 2012

본 연구에서는 전자빔공정(Electron beam process, E-beam)에서 생성되는 수산화라디칼의 생성특성을 조사하였고, 이 공정에 첨가제로 과산화수소와 $Fe^{3+}-EDTA$을 이용한 펜타클로로페놀(Pentachlorophenol, PCP)의 분해 특성을 조사하였다. 이를 위해 수산화라디칼의 측정은 벤조산(Benzoic Acid, BA)에 의한 hydroxylation으로 생성된 hydroxybenzoic acid(OHBA)의 농도를 정량화하여 수행하였다. 실험결과, 실제 측정된 수산화라디칼의 농도는 예측된 수산화라디칼에 비해 낮은 농도로 나타났으며, 이것은 아마도 E-beam 에너지의 조사와 동시에 형성되는 다양한 반응성 화학종이 수산화라디칼을 스케빈져(scavening)할 것으로 생각되었다. 특히, 1mM 이하의 과산화수소 주입은 PCP 분해를 촉진시킬 수 있으나 그 이상의 과산화수소의 주입은 오히려 PCP의 분해를 감소시키거나 PCP의 부산물인 염소이온과 Carbon yield(%)를 증가시키는 요인으로 작용하였다. 반면에, $20{\mu}M$의 $Fe^{3+}-EDTA$ 첨가는 효과적으로 PCP를 제거하였고, 이에 따른 G-value도 증가한 것으로 나타났다. OHBA의 형성과 PCP의 분해를 고려하여 보면, 결과적으로 E-beam공정에 가하는 $Fe^{3+}-EDTA$의 첨가는 상대적으로 낮은 세기에서도 효과적으로 PCP를 처리할 수 있을 것으로 생각된다.

• 한국식품저장유통학회지
• /
• 제18권5호
• /
• pp.739-745
• /
• 2011

실험에서는 구절초를 꽃, 잎 줄기, 뿌리 등의 부위별로 구분하여 메탄올로 추출하고 추출 수율, 총 폴리페놀 및 총 플라보노이드 함량, DPPH radical 소거능, ABTS radical 소거능, superoxide anion radical 소거능, 아질산염소거능, 철 이온에 대한 킬레이트 효과, 환원력 등을 측정하였다. 추출 수율은 꽃이 가장 높았고 총 폴리페놀 함량은 꽃에서 가장 높게 나타났고 뿌리에서 가장 낮게 나타났다. DPPH radical 소거능과 ABTS radical 소거능은 추출물의 농도가 증가함에 따라 증가하였고 꽃과 잎 줄기가 뿌리보다 높은 소거능을 나타내었다. Superoxide anion radical 소거활성도 추출물의 농도 증가에 따라 증가하여 꽃 부위가 가장 높게 나타났으나 DPPH나 ABTS radical 소거활성보다는 다소 낮은 수치를 보였다. 철 이온에 대한 킬레이트 효과는 추출물의 농도가 증가함에 따라 증가하였고 꽃에서 가장 높게 나타났고 뿌리에서 가장 낮게 나타났다. 환원력은 꽃과 잎 줄기에서 높게 나타났고 뿌리에서 낮게 나타났다. 이상의 결과를 종합하여 보면 총 폴리페놀 함량이 가장 높은 구절초 꽃이 높은 항산화활성을 보였고 그 다음으로 잎 줄기가 활성을 보임으로써 향후 천연 항산화제로서의 개발 가능성이 시시되었다.

• 조명전기설비학회논문지
• /
• 제27권7호
• /
• pp.45-51
• /
• 2013

This study is to discuss simulation results with 51 principal chemical reactions in non-thermal plasma space under atmospheric pressure, and the ambient gas was mainly composed of oxygen and nitrogen molecules. The initial density of O and OH radicals under the ambient temperature of 300K is largely generated in comparison with other higher temperature, and the density of O radical decreased from $20{\mu}s$ according to increase the temperature. The initial density of OH radical seemed to decrease steeply at the initial stage. By increasing the initial density of $H_2O$ molecules, O radical's effect was few and the density of OH radical was largely generated about 2 times. In addition, ozone density was increased as increasing the density of O radical, but it was decreased as increasing the density of $H_2O$. In case of the temperature more than 300K, $NO_2$ tend to be removed, but NO was increased than the initial density.

• 농업과학연구
• /
• 제39권4호
• /
• pp.511-514
• /
• 2012

In this study, the comparison of antioxidative effect of the methanol (MeOH) extracts from grains were investigated in vitro radical scavenging system. Ten grains (black rice, rice, barley, wheat, millet, sorghum, glutinous millet, buckwheat, phellines linteus rice and brown rice) were extracted with MeOH. Among the MeOH extracts of grains, sorghum and black rice showed effective scavenging activities of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical. The $IC_{50}$ values of sorghum and black rice were $47.4{\mu}g/mL$ and $50.6{\mu}g/mL$, respectively. In addition, black rice also exerted the strongest activities on hydroxyl radical (${\cdot}OH$) scavenging activity. Furthermore, the MeOH extracts of black rice showed effective and dose dependant scavenging activities of DPPH radical and ${\cdot}OH$. These results indicated that black rice showed strong free radical scavenging activity. It suggested that black rice could be a promising natural antioxidant against free radical-induced oxidative damage.