• Food Science and Biotechnology
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• v.18 no.4
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• pp.867-871
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• 2009

Response surface methodology (RSM) was used for the optimization of antioxidant capacity in gardenia extracts. The antioxidant capacities of gardenia fruit extracts were investigated by ferric reducing ability (FRA) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity (RSA) assays. The optimum extraction parameters for the strongest antioxidant capacity were the ethanol concentration (EtOH) of 48.9%, extraction temperature of $72.9^{\circ}C$, and extraction time of 29.9 min. Analysis of variance (ANOVA) showed that the quadratics of EtOH and extraction temperature had highly significant effect on the antioxidant capacity (p<0.001). The antioxidant capacity was correlated with contents of bioactive components [crocin, geniposide, and total phenolic (TP) compounds] in gardenia extracts and mainly attributed to the content of the TP compounds.

• Korean Journal of Plant Resources
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• v.26 no.2
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• pp.149-158
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• 2013

The objective of this study was to investigate the antioxidative capacity of ethanol extracts from Sanguisorbae officinalis L. root (Sanguisorbae radix) in vitro. The concentration of Sanguisorbae radix extract at which DPPH radical scavenging activity was inhibited by 50% was 0.33 mg/mL, which was similar to $IC_{50}$ of ${\alpha}$-tocopherol (0.40 mg/mL), as compared to 100% by pyrogallol as a reference. Total antioxidant status was examined by total antioxidant capacity against ABTS radical reactions. Total antioxidant capacities of Sanguisorbae radix extract were significantly (p<0.05) higher than those of ${\alpha}$-tocopherol. Superoxide scavenging activities of Sanguisorbae radix extract were significantly (p<0.05) higher than those of catechin. Oxygen radical absorbance capacities of Sanguisorbae radix extract were significantly (p<0.05) higher than those of ascorbic acid. Cupric reducing antioxidant capacities of Sanguisorbae radix extract were significantly (p<0.05) higher than those of ${\alpha}$-tocopherol. Sanguisorbae radix extract prevented supercoiled DNA strand breakage induced by hydroxyl radical and peroxyl radical. Total phenolic contents of Sanguisorbae radix extract at concentrations of 0.5 and 5 mg/mL were 0.50 and 3.33 mM gallic acid equivalents, respectively. Sanguisorbae radix extract at concentration of 0.01, 0.1 and 0.5 mg/mL inhibited 0.2 mM tert-butyl hydroperoxide-induced cytotoxicity by 33.8, 79.1 and 96.9%, respectively, in HepG2 cell culture system. Thus, strong antioxidant and cytotoxicity-ihnibiting effects of Sanguisorbae radix extract seem to be due to, at least in part, the prevention from free radicals-induced oxidation as well as high levels in total phenolic contents.

• Journal of Environmental Science International
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• v.25 no.8
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• pp.1131-1142
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• 2016

This study was conducted to compare the antioxidant, anticytotoxic, and anti-inflammatory properties of Euphorbia maculata ethanol extract with those of E. supina ethanol extract. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical and superoxide scavenging activities of E. maculata at $50{\mu}g/mL$ were $38.3{\pm}3.7$ and $21.5{\pm}1.2%$, respectively, whereas those of E. supina at the same concentration were $109.4{\pm}0.9$ and $59.5{\pm}4.8%$, respectively. Oxygen radical absorbance capacities of E. maculata and E. supina at $10{\mu}g/mL$ were $14.70{\pm}0.63$ and $26.17{\pm}1.36nmol/mL$ Trolox, respectively. Cupric reducing antioxidant capacities of E. maculata and E. supina at $10{\mu}g/mL$ were $10.22{\pm}0.97$ and $62.99{\pm}5.28nmol/mL$ Trolox, respectively. Total phenolic contents of E. maculata and E. supina at $50{\mu}g/mL$ were $29.03{\pm}0.14$ and $87.89{\pm}0.20nmol/mL$ gallic acid, respectively. E. maculata and E. supina were reported to prevent supercoiled DNA breakage induced by peroxyl and hydroxyl radicals in a concentration-dependent manner, where protection against the supercoiled DNA breakage provided by E. supina was greater than that provided by E. maculata. E. maculata and E. supina at $100{\mu}g/mL$ inhibited tert-butyl hydroperoxide-induced cytotoxicity in HepG2 cells by $49.4{\pm}4.3$ and $87.3{\pm}4.5%$, respectively. E. maculata and E. supina at $500{\mu}g/mL$ inhibited lipopolysaccharide-induced nitric oxide production in RAW 264.7 cells by $63.1{\pm}7.0$ and $85.2{\pm}1.6%$, respectively. The antioxidant capacities including DPPH radical scavenging, superoxide scavenging, oxygen radical absorbance, and cupric reducing antioxidant activity were found to be highly correlated with total phenolic content (0.896 < r < 0.983, p < 0.01) and anticytotoxic activities (0.915 < r < 0.960, p < 0.01). However, the superoxide scavenging activity was not significantly correlated (r = 0.604, p > 0.05) with the anti-inflammatory activity. Thus, these findings demonstrated that the radical scavenging, anticytotoxic, and anti-inflammatory capacities of E. supina were more potent than those of E. maculata. Further studies are needed to elucidate the properties of polyphenolic constituents in E. supina responsible for these effects and the underlying mechanisms.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.10
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• pp.1356-1362
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• 2012

UV-VIS spectrophotometric and high-performance liquid chromatographic (HPLC-DAD) methods were applied in order to identify and quantify the composition of polyphenols in commercial cocoa-containing products. Total polyphenolic contents of cocoa mix, choco-syrup, milk chocolate, and dark chocolate were evaluated using Folin-Ciocalteu's phenol reagent according to a UV-VIS spectrometric method. Antioxidant capacities of cocoa extracts by methanol were evaluated by 2,2'-azino-bis(3-ethyl benzothiazoline-6-sulfonic acid) (ABTS) assay and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay. The obtained results show that the polyphenolic contents and antioxidant capacities of cocoa products and chocolates depend on solid cocoa content. Among the tested cocoa products and chocolates, the most abundant phenolic compound was epicatechin.

• Korean Journal of Food Science and Technology
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• v.50 no.2
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• pp.238-243
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• 2018

This study aimed to compare total phenolic, total flavonoid, and vitamin C contents, antioxidant capacities, and sensory characteristics of jangachi made from green kiwifruit (Actinidia deliciosa cv. Hayward) and golden kiwifruit (A. chinensis cv. Hort16A), which were cured with doenjang and kochujang. Golden kiwifruit had higher total phenolic, total flavonoid, and vitamin C contents, and antioxidant capacities than green kiwifruit. Jangachi of both cultivars of kiwifruit had generally higher total phenolic and flavonoid contents, and antioxidant capacities than fresh kiwifruit. Doenjang jangachi of kiwifruit had higher total phenolic contents and antioxidant capacities than kochujang jangachi. Jangachi made from golden kiwifruit cured with kochujang, following pretreatment with sugar solution, had the highest overall quality on sensory evaluation among jangachies tested herein. Together, our findings suggest that kiwifruit jangachi may serve as a good dietary source of phenolics and antioxidants.

• Korean Journal of Food Science and Technology
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• v.46 no.2
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• pp.237-244
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• 2014

The total phenolics, total flavonoids, and antioxidant capacities of ten commercial products of Japanese apricot (maesil) were evaluated, including four kinds of alcoholic drinks, two kinds of soft drinks, and four kinds of concentrate found in the Korean market. The daily per capita consumption (g/capita/day) of each product was calculated from in the existing dataset of the Korea National Health and Nutrition Examination Survey in 2010. Using the combined datasets indicated above, the daily per capita intake of total phenolics from maesil product consumption was found to be 1.05 mg gallic acid equivalents. The daily per capita intake of total flavonoids was determined to be 0.13 mg catechin equivalents, and the daily per capita intake of antioxidant capacities were measured at 0.70 mg vitamin C equivalents (1,1-diphenyl-2-picrylhydrazyl assay), and at 1.04 mg vitamin C equivalents (2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) assay). The daily per capita intakes of total phenolics, total flavonoids, and antioxidant capacities were influenced by the daily quantity of consumption of maesil products, as well as their compositional contents.

• Korean Journal of Food Science and Technology
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• v.43 no.4
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• pp.475-482
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• 2011

From an analysis of the daily consumption per capita (g/capita/day) in the existing dataset of the Korea National Health and Nutrition Examination Survey 2008, the top seven fruit and vegetable juices (apple, grape, mandarin, orange, pineapple, pomegranate and tomato) commercially available on the Korean market were selected and analyzed. These juices showed a wide range of levels of total phenolics, total flavonoids, and antioxidant capacities. The daily per capita intake of total phenolics from juice consumption was 11.70 mg gallic acid equivalents and that of total flavonoids was 1.65 mg catechin equivalents. The daily per capita intakes antioxidant capacities were 10.42 mg vitamin C equivalents (DPPH assay) and 13.21 mg vitamin C equivalents (ABTS assay). Daily per capita intakes of total phenolics, total flavonoids, and antioxidant capacities were influenced by the compositional content and the daily consumption of fruit and vegetable juices.

• Korean Journal of Food Science and Technology
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• v.44 no.5
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• pp.643-647
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• 2012

The antioxidant capacity of aloe vera gel (AG), aloe vera exudates (AE), and a low molecular filtrate of aloe vera gel (ALMF) prepared from aloe vera grown on Jeju Island, Korea was evaluated using 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azinobis-3-ethyl-benzothiazoline-6-sulfonic acid (ABTS), and oxygen radical absorbance capacity (ORAC) assays, and total phenolic content (TPC), and total flavonoid content (TFC) were determined. The phenolic compounds in aloe samples were analyzed. Antioxidant capacities in oil-in-water emulsions following riboflavin photosensitization were analyzed using lipid hydroperoxide. AE had significantly higher antioxidant capacity than that of the other samples based on the DPPH, ABTS, and ORAC assays (p<0.05). Lipid hydroperoxide values of 5 mg/mL for AG, AE, and ALMF were 521.78, 272.32, and 699.89 mmol/kg oil, respectively, whereas that of samples without aloe vera was 893.07 mmol/kg oil over 48 h. AE had higher TPC and TFC values. Aloesin and aloin were found in AE, whereas those compounds were only found in trace amounts in AG and ALMF.

• Journal of Physiology & Pathology in Korean Medicine
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• v.19 no.1
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• pp.179-183
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• 2005

Recent interest in the possible protective effects of dietary antioxidant compounds against human degenerative disease has prompted investigation of foods such as blueberries, which have a high antioxidant capacity. This study was performed to determine the antioxidative activity of methanol extract and solvent fractions from blueberry. Blueberry was extracted with methanol and then fractionated with n-hexane, EtOAc, BuOH and water to get active fractions. And their antioxidant capacities in each fraction were determined by using the DPPH and FRAP assay, and tyrosinase inhibitor. Ethyl acetate fraction of blueberry exhibited antioxidant capacity.

• Food Science and Industry
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• v.51 no.2
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• pp.127-135
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• 2018

The action of antioxidants was different depending on the environments where antioxidants were located. Although basic mechanisms of lipid oxidation and antioxidants were related each other, their contribution on the degree of oxidation was different. In thisreview, terminology on antioxidant properties were defined such as antioxidant activity and antioxidant capacities. In addition, antioxidant mechanisms including primary and secondary antioxidants or hydrogen donating or electron transferring antioxidants were introduced. Also, the impact of physical points of view and antioxidant polar paradox were introduced. Depending on the types of food matrice including bulk oil, oil-in-water emulsion (O/W), or solid state, antioxidant actions showed different degree and this point was explained in detail.