• Korean Journal of Medicinal Crop Science
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• v.23 no.3
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• pp.231-236
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• 2015

Skin anti-wrinkle activities of the stems and leaves of Abeliophyllum distichum Nakai were evaluated by the extracts obtained from various extraction processes such as using hot water at $100^{\circ}C$, 70% ethanol at $85^{\circ}C$, and 70% ethanol with ultrasonication at $60^{\circ}C$ The ultrasonicated extract showed 95.62% of the highest cell viability in addition of $0.3mg/m{\ell}$ of the extracts into the normal human fibroblast cell, CCD-986sk. For antioxidant activities, the extracts using ultrasonicated extract showed the highest DPPH free radical scavenging as 80.27%, followed by 75.88% and 62.44% for the extracts using ethanol extract and water extract. The ultrasonicated extract also showed the highest elastase inhibition activity as 25.32%, compared to ethanol extract and water extract based method at 22.01% and 12.88%, respectively. MMP-1 production was most effectively decreased down to $2908.1pg/m{\ell}$ with ultrasonicated extract while $6640.8pg/m{\ell}$ with water extract and $3609.3pg/m{\ell}$ with ethanol extract, in addition of $0.3mg/m{\ell}$. Collagen production was increased up to $154.7ng/m{\ell}$ in addition of ultrasonicated extract, and followed by $121.4ng/m{\ell}$ and $31.2ng/m{\ell}$ for ethanol extract and water extract, respectively. These results indicate that the ethanol extract should have skin anti-wrinkling activities and can be improved by the ultrasonication process that high energy input elute more amounts of bioactive substances eluting more amounts of bioactive substances from the high energy input of ultrasonication.

• Food Science and Preservation
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• v.18 no.6
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• pp.954-960
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• 2011

The antioxidant activities of the ethanol, methanol, and water extracts of black onion were investigated. The highest extraction yield (28.56%) and total polyphenol content (13.5 mg/g) were found in the water extract. The water extract also showed the highest protective effect on the RAW 264.7 cell anti-inflammatory activity, and the water and ethanol extracts showed the highest reducing power. The water extract showed higher DPPH and ABTS radical scavenging activities (65.98 and 89.69%, respectively) than the other solvent extracts (ethanol, 47.77%; methanol, 66.12%). Hence, black onion can be used as a potent natural antioxidative source.

• The Korean Journal of Food And Nutrition
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• v.34 no.2
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• pp.174-180
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• 2021

The purpose of this study was to determine the optimum extraction method suitable for the availability of biological activities in unripe apples known to be rich in functional components. Unripe apples 'Hongro' picked on May 28th, 2019 were extracted by various extraction methods (hot water, ethanol, enzymatic pre-treatment, ultrasonic wave, and subcritical water) and their extracts were investigated yield, effective component contents, and antioxidant activities. Overall, the yields by the extraction solvent were higher in water than in organic solvent(ethanol) because water-soluble compounds were eluted from a polar solvent. Total phenol contents of the ultrasonic wave (ethanol) extracts were significantly higher in 6 times than hot water extract. Contents of flavonoid were highest in the ethanol extract at 29.14 mg QE/g. Contents of tannin and ursolic acid were also significantly higher in the ultrasonic wave (ethanol) extract. The DPPH radical and ABTS radical scavenging activities were the strongest in the ultrasonic wave (ethanol) extract. Correlation between effective components and antioxidant activities was high in the total phenol content with ABTS and the ursolic acid content with DPPH (p<0.01). The above results suggested that ultrasonic wave (ethanol) extract of unripe apples has the potential to act as a functional material.

• The Korean Journal of Food And Nutrition
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• v.10 no.2
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• pp.141-144
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• 1997

The hot water extracts of Paeonia japonica, Paeonia moutan, Eucommia ulmoides, Bupleurum falcatum, Cornus officinalis were freeze dried and dissolved with 70% ethanol. These extracts were fractionated with ethanol soluble fraction(ESF) and ethanol insoluble fraction(EIF). To compare oxidative stability effect of these extracts with that of BHA, linoleic acid with 3,000ppm extracts was incubated at 35$^{\circ}C$. Induction period of BHA was 9 days but that of Paeonia japonica ESF and Scutellaria baicalensis ESF was 12, 9 days respectively. And the higher antioxidant activity was observed for ESF than EIF of these extracts.

• International Journal of Oral Biology
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• v.43 no.4
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• pp.185-191
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• 2018

Alcohol intake is known to affect various organs in the human body, causing reduction of salivation in the oral cavity. Hypo-salivation effect of alcohol is a common feature, but the mechanism in salivary glands is still poorly studied. Therefore, in this study, the changes in salivary secretion and water channel protein (aquaporin5, AQP5) in salivary glands of mice were investigated after ethanol administration. Animals were divided in to 4 groups with the control, 4 g/kg ethanol, 8 g/kg ethanol and 16 g/kg ethanol administration groups. One hour after ethanol administration, saliva was collected from the oral cavity, and the animals were killed and parotid and submandibular glands were extracted to analyze the histopathology, AQP5 immunihistochemistry and AQP5 protein level. According to the results, the salivation rate decreased irrespective of the ethanol dose in mice, and viscosities increased with increase in ethanol dose. However, there were no pathological changes in parotid and submandibular glands due to ethanol administration. Expression of AQP5 in parotid and submandibular glands decreased with increase ethanol administration These results indicate that the reduction of salivary secretion due to acute alcohol intake is closely related to decrease of the water channel protein such as AQP5 in parotid glands and submandibular glands, rather than the damage of salivary glands.

• Food Science and Preservation
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• v.21 no.1
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• pp.75-81
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• 2014

In this study, the biological activity of water and ethanol extracts from Saururus chinensis by ultra-fine grinding for functional food source are examined. It is more effective to use ethanol than water when extracting phenolic compounds. Approximately 2.5 times higher extraction yield were shown when it was ultra-fine grinded because the particle size decreases, thereby increasing the extraction yield. Normal grinded sample extracts showed 69.8% of DPPH inhibition effect, while fine grinded and ultra-fine grinded sample extracts showed 70.7% and 83.8% each, respectively. Normal extract, as well as fine grinded and ultra-fine grinded extracts, showed over 97% of ABTS inhibition effect, thereby indicating only a slight difference in the anti-oxidative activity with the grinding method. Higher PF was determined with fine grinded and ultra-fine grinded extracts than the normal grinded extract, while ultra-fine grinded 50% ethanol extracts showed the highest anti-oxidative activity value of 1.8 PF. The fine grinded and ultra-fine grinded particle sizes are smaller than the normal grinded particle size, thus increasing the inhibition rate of the TBARS. Furthermore, the ethanol extract was revealed to have a higher effect than the water extracts. The xanthin oxidase inhibition, on the other hand, was identified as ultra-fine grinded that led to the increase in the enzyme inhibition effect. In the angiotensin-converting enzyme, water extracts with normal grinding did not show inhibition activity, while 50% ethanol extracts showed 24% inhibition activity. Moreover, the ethanol extracts showed higher inhibition effect compared to the water extracts. Ultra-fine grinded 50% ethanol extracts showed a slight antibacterial effect on the Staphylococcus aureus and Escherichia coli, while the other extracts showed none. The result suggests that Saururus chinensis extracts by ultra-fine grinding may be more useful than normal grinding as potential sources due to anti-oxidation, angiotensin converting enzyme and xanthine oxidase inhibition.

• Korean Journal of Plant Resources
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• v.25 no.4
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• pp.363-371
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• 2012

Sambucus williamsii var. coreana have been used as a traditional medical food. This research was conducted to investigate the antioxidants of S. williamsii var. coreana leave and stem extracts. Total phenolic content of S. williamsii var. coreana leaves and stem water extracts were 6.6 and 2.0 mg/mL. The EDA by DPPH free radical scavenging test of S. williamsii var. coreana leaves extracts were 99.5 and 89.7% in water and ethanol extracts contained phenolic 200 ${\mu}g/mL$. The stem extracts were 92.2 and 94.3% in water and ethanol extracts contained phenolic 200 ${\mu}g/mL$. The ABTS radical decolorization activity of water and ethanol extracts from leaves were 79.8 and 99.1% at phenolic 200 ${\mu}g/mL$ and water and ethanol extracts from stem were 90.8 and 97.2% at phenolic 200 ${\mu}g/mL$. The antioxidant protection factor of water and ethanol extracts from leaves were 1.1 PF and 1.1 PF at phenolic 200 ${\mu}g/mL$ and water and ethanol extracts from stem were 1.4 PF and 1.0 PF at phenolic 200 ${\mu}g/mL$. The TBARs of water and ethanol extracts from leaves were 88.7 and 98.1% at phenolic 200 ${\mu}g/mL$ and water and ethanol extracts from stem were 93.6 and 90.6% at phenolic 200 ${\mu}g/mL$. The antioxidative activities of extracts from S. williamsii var. coreana leaves and stem were higher than BHT as positive control. These results suggests that S. williamsii var. coreana extracts have the greatest property as a natural antioxidative source.

• Applied Biological Chemistry
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• v.48 no.3
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• pp.273-279
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• 2005

To develop cosmetics using Jindalae flowers (Rhododendron mucronulatum), the surface tensions of extracts were measured and the properties and stability of cream with extracts were investigated. The surface tension of 0.1% ethanol extract was 30.42 mN/m and that of distilled water was 72.2 mN/m. The surface tension of cream with 0.1% ethanol extract was similar to that of sample cream and the measured pH were weakly alkalic. The surface tension of 1% ethanol extract was the lowest value of 24.98 mN/m, the measured pH of cream with 1% ethanol extract was weakly acidic and the particle size of cream was stable. According to an oscillatory test, linear viscoelastic region was extended by adding of 1% water extract and 1% ethanol extract to cream, indicating that the cream had greater enhanced resistance for preserving inner structure as compared to outside stress.　Besides, as a result of the diminished loss angle of ethanol extract cream, the elasticity of cream was increased more than that of sample cream and cream with 0.1% ethanol extract. In contrast, in the case of the increased loss angle of water extract cream, the viscosity of cream was increased. In conclusion, Rhododendron mucronulatum can be deliberated as a cosmetic material because 0.1% water and ethanol extracts showed efficacious physiological activities and cream with 1% extracts could extend linear viscoelastic region.

• Korean Journal of Medicinal Crop Science
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• v.15 no.2
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• pp.120-127
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• 2007

The objective of this research was to evaluate the ability of water and ethanol extracts from mulberry fruit (Morus alba L.) to influence the inhibitory activity of angiotensin converting enzyme (ACE) and xanthine oxidase(XOase). The total phenol contents and sixteen phenolic compounds were investigated in water and ethanol extracts. In order to understand the factors responsible for the potent antioxidant and antihypertensive ability of mulberry, it has been evaluated for anti-oxidative activity using Fenton's reagent/ethyl linoleate system and for free radical scavenging activity using the 1,1-diphenyl-2-picryl hydrazyl free radical generating system. The total phenol contents and total of phenolic compounds in ethanol extract showed higher levels than water extract in mulberry fruit six phenolic compounds (chlorogenic acid, narigin, syringic acid, quercetin, naringenin, kampferol) has a higher individual phenolic compound content in the 60% ethanol extraction than 80% ethanol extract. The inhibitory activity on angiotensin converting enzyme (ACE) were highest in 80% ethanol extract (9.0%). Also, activity of xanthine oxidase(XOase) inhibition appeared highest in 80% ethanol extracts and correlated well with the total phenolic content, which was modulated by the concentration of individual phenolic compounds. This result revealed, that strong biological activity was caused by specific phenol compound contents. Utilization of water and ethanol extracts from mulberry fruit are expected to be good candidate for development into source of free radical scavengers and anti-hypertentive activity

• Journal of Pharmaceutical Investigation
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• v.37 no.5
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• pp.269-273
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• 2007

Poorly water-soluble ibuprofen and ethanol can be encapsulated in gelatin microcapsule by spray drying technique. To select an optimal formula of ibuprofen-loaded gelatin microcapsule which increased the ethanol content and ibuprofen solubility with the decreased amount of gelatin in the microcapsules, in this study, the effect of gelatin, ibuprofen and sodium lauryl sulfate on the ibuprofen solubility and the amount of ethanol and ibuprofen encapsulated in the gelatin microcapsule were investigated. Ibuprofen solubility and the amount of ethanol encapsulated increased as gelatin and sodium lauryl sulfate increased, reached maximum at 4% and 0.6%, respectively and then followed a rapid decrease. Furthermore, the ibuprofen solubility and the encapsulated ibuprofen content increased as the amount of ibuprofen increased, reaching maximum at 0.5% and beyond that, there was no change in the solubility and ibuprofen content. However, the encapsulated ethanol content remained same irrespective of the amount of ibuprofen. On the basis of increased ibuprofen solubility, our results showed that the formula of ibuprofen-loaded gelatin microcapsule at the ratio of gelatin/ibuprofen/sodium lauryl sulfate/water/ethanol of 4/0.5/0.6/30/70 with ibuprofen solubility of about $290\;{\mu}g/mL$ and ethanol content of about $160\;{\mu}g/mg$ could be a potential oral delivery system for poorly water-soluble ibuprofen.