• Preventive Nutrition and Food Science
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• 제14권1호
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• pp.43-48
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• 2009

Current study investigated phytochemical compositions and antioxidant capacity of Korean leafy vegetables including chajogi, gomchwi, meowi and sseumbagwi. ${\beta}$-carotene, total soluble polyphenol, total flavonoids contents were determined, and antioxidant capacity were evaluated by various methods. ${\beta}$-carotene, total soluble polyphenol, total flavonoids contents in gomchwi were significantly higher (as much as 19 folds) compare to other vegetables (p<0.05). Sseumbagwi extract ($100{\mu}g/mL$) was removed 78.6% of superoxide radicals in xanthin-xanthin oxidase system measured by EPR. Gomchwi showed the highest nitrate scavenging activity as 94.3% at pH 1.2. In SOD-like activity, chajogi, gomchwi, and meowi were evaluated in the range of $12.6{\sim}24.5%$. All samples were revealed to prevent the reaction of ferrous chloride during 9 days, which were comparable ability with 125 mg/100 g of ${\alpha}$-tocopherol. The rich phytochemical contents of gomchwi and sseumbagwi influenced to high antioxidant capacity.

• 한국지역사회생활과학회지
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• 제28권1호
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• pp.93-101
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• 2017

This study was conducted to assess the quality characteristics and antioxidant activity of yanggaeng prepared with different concentrations of Viscum album extracts (VAE; 0, 1, 3 and 5%). The moisture content ranged from 37.85% to 39.38%, exhibiting no significant differences between the groups. The pH level of VAE 5% added yanggaeng was the lowest, followed in order by 3% and 1% additions. Increasing the amount of VAE in yanggaeng tended to increase acidity. The lightness value of the Hunter color system decreased based on the amount of VAE concentrate added to yanggaeng. As VAE content increased, changes in hardness, gumminess, and brittleness were all significant (p<0.05). Characteristics of cohesiveness and springiness showed no significant differences. Total polyphenol content was the highest in VAE 5% added yanggaeng. Antioxidant activities such as DPPH radical scavenging activity of the control group was 2.29%, whereas groups with added VAE ranged from 7.52~28.05%. As VAE increased, antioxidative activity also increased. In the sensory evaluation, yanggaeng addition with VAE 3% had excellent scores for bitterness, moistness, and overall acceptability. Yanggaengs with moderate levels of VAE 3% are recommended (with respect to overall preference score) to take advantage of the functional properties of VAE without sacrificing consumer acceptability.

• Food Science and Biotechnology
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• 제18권4호
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• pp.904-909
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• 2009

The beneficial effects derived from consuming natural antioxidants may not depend on the action of an individual antioxidant, but rather on the concerted action of several antioxidants naturally present. The aim of this study was to determine the concentrations and combinations of antioxidants that can produce synergistic effects (SyEs). Quantification of the lipoperoxyl radical scavenging capacity of antioxidants was carried out in a homogeneous model system where the free radicals were produced by the oxidation of methyl linoleate, initiated by the 2,2'-azobis (2,4-dimethylvaleronitrile). The greatest SyE (2.21, p<0.05) was seen in mixtures of all 4 antioxidants when used with concentrations of 15 ${\mu}M$ lycopene, 2.5 ${\mu}M$ vitamin E, 0.16 ${\mu}M$ vitamin C, and 10 ${\mu}M$ ${\beta}-carotene$. Doubling the vitamin E concentration from 2.5 to 5.0 ${\mu}M$ in the mixture with all 4 antioxidant reduced the SyE to 1.69 (p<0.05). Other combinations produced synergistic effects that ranged from 1.28 to 1.41.

• 대한물리치료과학회지
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• 제8권1호
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• pp.923-934
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• 2001

In order to investigate a pathogenesis of liver damage induced by skin burn, thermal injury was induced by scald burn on entirely dorsal surface in rats (total body surface area 30%) except for inhalated injury. At 5 and 24 h after scald bum, biochemical assay and morphological changes in skin tissue, serum and liver tissue were examined. The effects of bum injury on the levels of glutathione, lipid peroxide and on the activities of oxygen free radical generating and scavenging enzymes have been determined in association with observing of histologic and ultrastructural changes, measuring the protein concentration in plasma, and counting the number of intravascular polymorphonuclear leukocytes. The activity of xanthine oxidase, an enzyme of oxygen free radical generating system. was elevated (p<0.01) in serum, but not in skin and in liver tissue. Futhermore, thermal injury decreased not only the protein concentration in plasma but also the number of leukocytes, that indicates induction of edema formation with protein exudation and inflammation by neutrophil infiltration into the internal organs. These data suggest that acute dermal scald burn injury leads to liver damage, that is related to elevation of xanthine oxidase activity in serum. Xanthine oxidase may be a key role in the pathogenesis of liver damage induced by skin burn.

• 한국물환경학회지
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• 제25권1호
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• pp.151-158
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• 2009

The objective of this study was to determine on optimum ratio of oxidant and catalyst and to evaluate affecting factors such as anions and cations on persulfate oxidation of organic pollutant. Fe(II) activated the persulfate anion to produce a sulfate free radicals and thus effectively used to degrade the target organic pollutant in aqueous system. The chloride ions reacted with sulfate radical produced the $Cl^{\cdot}$ atom and had positive effects on the oxidation of organic pollutant at the initial stage. However, it was observed that chloride ions had the scavenging effects on the rate of oxidation of organic pollutant. Cations and some heavy metals were partly able to activate the persulfate anion to generate a sulfate free radical. However, high levels of cations inhibited the oxidation of organic pollutant.

• 대한의생명과학회지
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• 제12권4호
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• pp.355-359
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• 2006

This investigation was performed to study the antioxidant activities of Cornus officinalis Sieb extracts and the effect of Cornus officinalis Sieb extracts on glucose, lipid metabolism in diabetic rats. DPPH free radical scavanging activity and superoxide anion radical scavenging of Cornus officinalis Sieb extracts were 94.7% and 92.1%, respectively. Streptozotocin (45 mg/kg body weight, i.p.) induced diabetic rats showed a significant increases of plasma glucose, triglyceride and total cholesterol, concomitantly significant decrease of plasma high density lipoprotein. Glutathione level were decrease in cytosol of liver, lung and brain tissue of rats. Lipid peroxide were increase in microsome of liver cells. Group 1 and 2 were treated with Cornus officinalis Sieb extracts 200 mg/kg body weight and 100 mg/kg body weight for 24 days, individually. Group 1 and 2 rats showed decreased plasma glucose, triglyceride, total cholesterol and lipid peroxide in microsome of liver, and increased plasma high density lipoprotein and glutathione in cytosol of liver, lung and brain. The result suggest that Cornus officinalis Sieb extracts may normalize the Impaired antioxiants status in streptozotocin induced diabetic rats. Cornus officinalis Sieb extracts were used to improve the imbalance between free radicals and antioxidant system due to the diabetes.

• 동의생리병리학회지
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• 제23권5호
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• pp.1012-1018
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• 2009

The purpose of this research was to investigate the pharmacological effects of preparations containing beta-carotene, $Beautycarotene^{TM}$. $Beautycarotene^{TM}$ increased the collagen synthesis in CCD-986sk cells, DPPH radical scavenging activity and tyrosinase inhibitory activity in vitro system. In addition, it enhanced the viability of murine thymocytes and the population of splenic $CD4^+$ cells. Also, it increased the phagocytic activity of murine peritoneal macrophages. These results indicate that $Beautycarotene^{TM}$ can have a protective effect of skin via the diverse action, such as the stimulatory action of collagen synthesis, antioxidative action, tyrosinase inhibitory action and immune regulatory action.

• Natural Product Sciences
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• 제10권1호
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• pp.16-19
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• 2004

Triphala churna is a widely used herbal formulation that contains equal proportion of dried fruit powder of Emblica officinalis, Terminalia chebula and Terminalia belirica. In the Indian system of medicine, it is used in cleaning wounds, urinary disorders, diabetes mellitus, leprosy, constipation, eyesight promotion, piles, and as a rejuvenator. In the present study, the methanolic extract of 5 commercial Triphala was evaluated for antioxidant activity by 1,1-diphenyl-2-picryl-hydrazyl free radical scavenging method, total phenolic content by Folin-Ciocalteu method and gallic acid equivalents (GAE) by high performance thin layer chromatographic (HPTLC) method. All extracts exhibited antioxidant activity significantly. The $IC_{50}$ of the extracts ranged between $7.16\;to\;12.96\;{\mu}g/ml$. The total phenolic content of the extracts was found to be 195.3-296.4 mg of GAE/gm of GAE/gm dw. The HPTLC chromatographic data reveal that the content of GAE present in the extract was found to be $7.17-4.11\;{\mu}g/ml$. The study reveals that out of the churnas analysed, C was found to exhibit the most potent antioxidant activity. A clear correlation between $IC_{50}$ and content of GAE nor the total phenolic content could be observed. The study reveals that the consumption of Triphala would exert several beneficial effects by virtue of its antioxidant activity.

• 한국식품조리과학회지
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• 제29권3호
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• pp.275-281
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• 2013

This study was performed to evaluate the quality characteristics and antioxidative activities of cookies prepared with different amounts of purple sweet potato powder. Moisture and crude ash contents were lowest in the control group followed in order by the 10%, 20%, and 30% purple sweet potato powder addition groups. The lightness and yellowness values measured by Hunter color system decreased based on the amount of purple sweet potato powder concentration added to cookies. The total phenolic compound and anthocyanin contents were the highest in 30% purple sweet potato powder added cookies. The DPPH radical scavenging activity of 30% purple sweet potato powder added cookies showed the highest values among groups. In the sensory evaluation, the scores for taste, texture and overall preference were significantly highest in cookies with 10% and 20% purple sweet potato powder. Considering the scores of antioxidant activity and sensory evaluation, the concentration of between 10% and 20% addition of purple sweet potato powder would be ideal for development of functional cookies.

• 동아시아식생활학회지
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• 제24권1호
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• pp.116-125
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• 2014

This study was performed to evaluate the antioxidant activities as well as quality and sensory characteristics of Rubus coreanus wine sauce prepared with different amounts of Rehmannia Radix Preparata concentrate (RPC, 0, 0.5, 1.0, 1.5 %). Moisture content, salinity and acidity of control were 83.84%, 0.57% and 0.10%, respectively. Sugar content of control was 15.6 $^{\circ}Brix$. Acidities, and reducing sugar contents of sauces increased according to the added amount of RPC, whereas pH and color values of lightness, redness and yellowness in the Hunter color system of sauces decreased. Viscosity of sauces added with RPC significantly increased, compared to that of control. Total phenol contents of sauces increased according to RPC amount. Antioxidant activities such as DPPH and hydroxyl radical scavenging activities improved according to the amount of RPC, due to the increased amount of total phenol contents. Sensory results showed that the overall-preference scores were highest in sauces containing 0.1% RPC. Based on these results, it was suggested that 1.0% RPC addition to sauce is the most suitable to improve quality.