• The Korean Journal of Food And Nutrition
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• 제34권3호
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• pp.289-294
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• 2021

The antioxidant activity and α-glucosidase inhibitory activity of the solvent fraction fractionated from the methanol extract of Saururus chinensis Baill were examined. As a result of measuring the yields of methanol, hexane, chloroform, ethylacetate, butanol, and water fractions, the extraction yield of fraction was 18.60, 3.38, 24.03, 7.75, 8.11 and 62.57%, respectively. The total polyphenol content of the methanol extract of Saururus chinensis Baill was 13.40, 4.62, 7.39, 31.24, 25.76 and 5.64 mg GAE/g, respectively. DPPH radical scavenging activity (IC_50%) results were 20.81, 5.47, 10.15, 22.63, 19.68 and 21.06 ug/mL, respectively, and hydroxyl radical scavenging activity (IC_50%) results were 15.81, 2.69, 8.84, 12.80, 3.70 and 3.39 ug/mL. Hydrogen peroxide scavenging activity scavenging activity measurement (IC_50%) showed 33.63, 8.88, 16.93, 32.84, 33.79, and 33.71 ug/mL in methanol, hexane, chloroform, ethyl acetate butanol, and water fractions, respectively. The α-glucosidase inhibitory activity of the solvent fraction fractionated with the methanol extract of 300 sec was measured for the α-glucosidase inhibitory activity of methanol, hexane, chloroform, ethyl acetate butanol, and water fraction, respectively, 15.85, 10.84, 15.74, 24.90, 2.58 and 35.70%.

• Korean Journal of Medicinal Crop Science
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• 제21권4호
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• pp.255-261
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• 2013

The purpose of this study was to examined the antioxidant activities by water and 70% ethanol extract from durian (Durio zibethinus.) seed, sarcocarp and peel. Durian extract were studied for reducing sugar content, polyphenol content, superoxide dismutase (SOD) like activity, electron donating ability, nitrite scavenging ability, flavonoid content, hydroxy radical scavenging activity. Reducing sugar content were increased peel > sarcocarp > seed. Total polyphenol, flavonoid content, DPPH radical scavenging ability and SOD like activity were increased seed > peel > sarcocarp. Total polyphenol content was relatively high as $21.90{\pm}0.50mg/g$ in the ethanol extract of the seed. DPPH radical scavenging ability was relatively high as $62.08{\pm}2.63%$ in the water extract of the seed. Nitrite scavenging ability was no significant difference. Hydroxy radical scavenging activity was increased seed > peel > sarcocarp, was relatively high as $58.27{\pm}1.13%$ in the water extract of the seed.

• The Korean Journal of Food And Nutrition
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• 제21권2호
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• pp.157-164
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• 2008

This study examined the antioxidant activity of methanol and water extracts from Orostachys japonicus A. Berger according to harvest times, by measuring electron donating ability(EDA), reducing power, superoxide dismutase(SOD)-like activity, thiobarbituric acid reactive substances(TBARS) and antioxidant activity within a linoleic acid emulsion. EDA increased proportionally with the extract concentration and the methanol extract had slightly stronger effects than the water extract. And reducing power and SOD-like activity were highest in the methanol extract. Overall, based on the data, the methanol extract of O. japonicus A. Berger harvested during $August{\sim}October$ presented the highest level of antioxidative activity and may be a good candidate as a natural antioxidant source.

• Journal of the Korean Society of Food Culture
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• 제23권4호
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• pp.479-488
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• 2008

Some biological activities such as an electron donating capacity, the contents of total polyphenol compounds and flavonoids, fibrinolytic activity and $\alpha$-glucosidase inhibitory activity have been detected in hot water extracts of Ligularia fischeri and Angelica gigas Nakai. To increase the usefulness of the functional ingredients for prevention and improvement of some metabolic disorders, ethanol-treated hot water extracts of Angelica gigas Nakai were prepared. A hot water extract of Ligularia fischeri has 92% of electron donating capacity, 39.4 mg/g of total polyphenol compounds, 24.8 mg/g of flavonoids and 29.8% of $\alpha$-glucosidase inhibitory activity, but no fibrinolytic activity. A hot water extract of Angelica gigas Nakai has 94.7% of electron donating capacity, 5.8 mg/g of total polyphenol compounds, 2.6 mg/g of flavonoids, 0.48 plasmin units of fibrinolytic activity and no $\alpha$-glucosidase inhibitory activity. However, with partial purification using cold ethanol treatment, the $\alpha$-glucosidase inhibitory activity of Angelica gigas Nakai was increased to 70.5%. Thus, we expected a more useful effect with the use of the addition of a cold ethanol-treated Angelica gigas Nakai extract. The L, b values of cold buckwheat noodles using a mixture of 0$\sim$3% of Ligularia fischeri powder and 0.5% of an ethanol-treated hot water extract of Angelica gigas Nakai were decreased with the addition of an increasing amount of Ligularia fischeri powder. Among the mechanical qualities, only adhesiveness was significantly higher in 3% Ligularia fischeri noodles. From sensory evaluation data, it was determined that these two functional ingredients did not ruin the color, texture, and overall acceptance of the cold buckwheat noodles. A higher amount of the extracts improved the quality of the product with little added cost.

• KSBB Journal
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• 제7권3호
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• pp.161-165
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• 1992

Water-insoluble sitosterol was biotransformed to AD(4-androstene-3, 17-dione) and ADD(1, 4-androstadiene-3, 17-dione) with crosslinked Mycobacteria sp. NRRL B-3683 in microemulsions. The Mycobacteria activity depended on the kinds of surfactants and water content. The activity was very high in cationic microemulsion (CTAB-buthanol-cyclohexane-water) and five times higher than that of buffer, but it showed a very low activity in anionic microemulsion. The Mycobacteria activity was increased as increasing as increasing water contents and in the microemulsion containing 20% water was doubled in the same microumulsion containing 5% water. We suggest that microemulsion is effective reaction medium for Mycobacteria bioconversion.

• Journal of Physiology & Pathology in Korean Medicine
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• 제18권6호
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• pp.1666-1685
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• 2004

This present study was designed to screen medicinal plants for the treatment of brain diseases such as Parkinson's disease or aging. We tested the effects of the water extracts from 38 species medicinal plants on antioxidant capacity, monoamine oxidase B (MAO-B) inhibitory activity, acetylcholinesterase (AChE) inhibition and antiperoxidation activity in vitro. The water extracts from 38 species were tested on their antioxidant activity using radical scavenging effects against ABTS+. The water extract of C. sappan was showed the highest antioxidant capacity, the antioxidant activity at 1 Jig of herbal extract being 0.38mM TE. Lipid peroxidation in brain homogenates induced by NADPH and ADP-Fe/sup 2+/ was strong inhibited by C. sappan and R. palmatum extracts. Among the 38 medicinal plants investigated, R. palmatum showed significant biological activity (antioxidant capacity, MAO-B inhibiory activity, and AChE inhibitory activity). The protective efficacy of R. palmatum water extract on 1-methyl-4­phenyl-1,2,3,6-tetrahydropyridine (MPTP)-induced parkinsonism and its possible mechanism were studied in C57BL/6 mice. Treatment of R. palmatum water extract protected biomacromolecules such as lipids from oxidative damage induced by MPTP. The content of MDA in brain tissue was decreased significantly by R. palmatum extract. These results suggest that R. palmatum water extract plays on effective role in attenuating MPTP-induced neurotoxicity in mice. This protective effect of R. palmatum might be estimated the result from the inhibitory activity on monoamine oxidase B and the enhancement of antioxidant activity.

• Journal of the Korean Society of Food Science and Nutrition
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• 제34권2호
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• pp.148-157
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• 2005

This study was investigated to determine antimicrobial activity of the water and ethanol extracts of Korean wild green tea, semi-fermented tea, and fermented tea. Antimicrobial activity was examined against 8 kinds of several microorganisms. The minimum inhibitory concentration (MIC) of the water and ethanol extracts of green tea showed the most active antimicrobial activity against B. subtilis 0.2 mg/mL in Gram positive bacteria and P. fluorescens 0.3∼0.5 mg/mL in Gram negative bacteria. But the extracts did not show antimicrobial activity against lactic acid bacteria and yeast at the level of less than 1 mg/mL. Antimicrobial activity got lower as tea got more fermented. Antimicrobial activity of ethanol extracts from green tea, semifermented tea, and fermented tea was stronger than that of water extracts. Antimicrobial activity of the water and ethanol extracts of green tea, semi-fermented tea, and fermented tea was not destroyed at 50∼121$^{\circ}C$, and pH 3∼11, which proved to be very stable when given over heat, acid & alkali treatment. The ethanol extract of green tea, semi-fermented tea, and fermented tea was fractionated in the order of hexane, diethyl ether, ethyl acetate and water fraction. The highest antimicrobial activity was found in the water fraction, but not found in hexane fraction, while antimicrobial activity of fermented tea was not found in ether fraction.

• Korean Journal of Food Science and Technology
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• 제22권6호
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• pp.690-695
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• 1990

The adsorption characteristics of coffee were mvestigated at $5, 15, 25, and 35^{\circ}C$ under various water activities such as 11, 32, 57, 75 and 90% and prediction models were developed by optimization program. The moisture adsorption isotherm curves were similar to the typical sigmoid type. The values of equilibrium moisture content and the monolayer moisture content were highest in the Freeze Dried, which was due to porous structure by the drying method. In the result of adjusting the isotherm models in this paper, Halsey model generally gave the best fit for isotherms of coffee. Prediction model for equilibrium moisture content was established with water activity and temperature. Adsorption prediction models were also developed with water activity, with water activity and time, and with water activity, time and temperature, respectively.

• KSBB Journal
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• 제30권4호
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• pp.155-160
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• 2015

The present study was to investigate the antioxidant activity in ethanol and water extracts of root and stem of Sargassum coreanum. Antioxidant activities were evaluated by total polyphenol contents, DPPH radical scavenging activity, chelating effect, reducing power, and rancimat method. Total polyphenol contents of ethanol and water extracts were 32.79 mg/g and 15.55 mg/g, respectively. Ethanol extract showed higher DPPH radical scavenging activity than water extract and similar activity to BHT. Reducing power of extracts was increased in a concentration-dependent manner and ethanol extract had more reducing power than water extract. Ethanol and water extracts have little chelating effect at all concentrations. Antioxidant index (AI) of ethanol extract measured by Rancimat was higher than that of water extract, but their AI was lower than that of BHT. These results indicate that ethanol extract of S. coreanum root and stem has more potent antioxidant activity than water extract through DPPH radical scavenging and reducing power, and could potentially be used as a good source of natural antioxidants.

• Preventive Nutrition and Food Science
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• 제10권2호
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• pp.111-117
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• 2005

Radical scavenging activity of water and methanol extracts of mulberry juice and cake prepared from mulberry fruit (Morus spp.) was evaluated using three in vitro assay systems. Mulberry fruits were homogenized with $0.5\%$ trifluoroacetic acid (TFA) in distilled water, filtered with cheeze-cloth and centrifuged to yield mulberry juice and cake. Mulberry juice was evaporated and solubilized in $0.5\%$ TFA in distilled water or $0.5\%$ TFA in $80\%$ aqueous methanol, followed by filtration and evaporation to obtain water (WMJ) and methanol (MMJ) extracts of mulberry juice. Mulberrry cake also was extracted with the above same solvents, and thereby finally obtaining water (WMC) and methanol (MMC) extracts of mulberry cake. Among four extracts, the MMC showed the most potent radical scavenging activity against DPPH radical $(IC_{50}=167.45\;{\mu}g/mL)$, and superoxide $(IC_{50}=36.18\;{\mu}g/mL)$ and hydroxyl radicals $(IC_{50}=467.08\;{\mu}g/mL)$. The WMC also exhibited stronger radical scavenging activity than those of two other mulberry juice extract, WMJ and MMJ. Meanwhile, the MMJ exerted stronger three radical scavenging activity than the WMJ. Total phenolic content of the water and MeOH extracts from mulberry cake was higher than that of the water and MeOH extracts from mulberry juice. Thus, these results suggest that the extracts of mulberry cake with high dietary phenolics may be useful potential source of natural antioxidant as radical scavenger.