• Journal of Life Science
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• v.22 no.2
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• pp.156-160
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• 2012

The essential oil obtained by steam distillation of the herbs of Jeju Agastache rugosa has shown significant DPPH radical scavenging activity. For the elucidation of its volatile components, the essential oil was analyzed by GC-MS. Each component was identified by GC or mass spectral analysis. The compounds identified were as follows: pulegone, L-menthone, DL-limonene, isopulegone, beta-caryophyllene, beta-myrcene, and estragole. Several abundant components with phenylpropanoid-type structures may have contributed to the activity. The results suggest that the essential oil may be suitable for development as a food preservative and alternative antioxidant.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2018.10a
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• pp.121-121
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• 2018

We previously showed that the root extract of Paeonia lactiflora Red Charm might have anti-oxidant activities, however it was not clear which components might be involved in this activity. Our boinformatics analysis indicated the root extracts of Paeonia lactiflora Red Charm has a couple of potential anti-oxidant materials. One of them is paeoniflorin. We hypothesized that one of components present in Paeonia lactiflora Red Charm, paeoniflorin and its derivatives might be related to anti-oxidant activity. In this study, we compared paeoniflorin and its derivatives with the root extract of Paeonia lactiflora Red Charm using DPPH assays to measure its antioxidant activities. Paeoniflorin showed the highest radical scavenging activity(%) in $1000{\mu}g/m{\ell}$. its derivative showed the high levels radical scavenging activity(%) in $600{\mu}g/m{\ell}$, $800{\mu}g/m{\ell}$, $1000{\mu}g/m{\ell}$ similar to ascorbic acid. Taken together, these results suggest that Paeoniflorin and its derivatives may play a role in anti-oxidant acitivity in the root extracts of Paeonia lactiflora. Much of future studies may be needed to develop a potential new anti-oxidant candidates with anti-aging and anti-cancer effects.

• Biomolecules & Therapeutics
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• v.7 no.2
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• pp.112-120
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• 1999

The protective actions of ambroxol, rutin, glutathione and harmaline on oxidative damages of various tissue components were compared. The mechanisms by which they prevent oxidative tissue damages were explored. Lipid peroxidation of liver microsomes induced by combinations of $Fe^{2+}$ and ascorbate or $Fe^{+3}$, ADP and NADPH was inhibited by $50\; \muM$ of rutin, ambroxol, harmaline and glutathione. Ambroxol ($100\; \muM$) inhibited the degradation of hyaluronic acid by $Fe^{2+}$, $H_2O$_2$ and ascorbate, and it was greater than that of harmaline, whereas hyaluronic acid degradation was not prevented by rutin and glutathione. The compounds used ($100\; \muM$) did not protect the degradation of cartilage collagen by xanthine and xanthine oxidase. Rutin, glutathione and harmaline decreased the degradation of IgG by xanthine and xanthine oxidate, while ambroxol did not attenuate degradation of IgG. Glutathione showed a scavenging action on $H_2O_2$. The compounds all showed scavenging actions on hydroxyl radical. Ambroxol and harmaline exhibited quenching effects en singlet oxygen. In conclusion, ambroxol, rutin, glutathione and harmaline may exert protective effects differently on tissue components against oxidative attack depend on kind of tissue component and free radical.

• The Korean Journal of Food And Nutrition
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• v.13 no.2
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• pp.152-157
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• 2000

In order to select the optimum drying method for the production of cinnamon extract, water extract and 70% ethanol extract of cinnamon were prepared. And then several drying method of oven drying, vacuum evaporation, spray drying and freeze drying were performed. Content of cinnamic acid, cinnamic aldehyde, eugenol, tannin and free sugar, and antioxidant activity, degree of browning, pH, color value, turbity and solubility were compared. In water extract, contents of cinnamic acid, cinnamic aldehyde, eugenol were 29.45mg/100g, 94.86mg/100g, 120.75mg/100g and decreased to 4.76%∼44.21%, 5.30%∼48.05%, 3.66%∼21.83% by oven dyring, vaccum drying, spray drying respectively, but freeze drying showed a little decrease of those components. In 70% ethanol extract, effectual components decreased to 76.05%∼88.38% and 26.86%∼78.76% by freeze drying and vacuum evaporation respectively. Antioxidant activity decreased by drying and decreasing rate in 70% ethanol extract was lower than water extract. Degree of browning increased as the drying temperature increased. Tannin and free sugars were little affected by drying temperature. Solubility decreased in oven drying and 70% ethanol extract. Overall data suggested that optimum drying methods of cinnamon extract were freeze drying in case of water extract and freeze drying and vaccum drying in case of 70% ethanol extract.

• Korean Journal of Food Science and Technology
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• v.22 no.7
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• pp.793-798
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• 1990

As a search for natural antioxidants, antioxidative fractions in pueraria root were extracted and identified using column chromatography, thin layer chromatography and high performance liquid chromatography. Components which have most effective antioxidative activities were futher identified by IR and GC/MS. The strongest antioxidative component of pueraria root methanol extract was identified as puerarin. Puerarin obtained from pueraria root was practically effective as antioxidant at the level of 100 ppm. Antioxidative activity of the puerarin was higher in linoleic acid-water system than in a linoleic acid substrate. Puerarin, daidzin and daidzein contents in pueraria root juice were 0.39%, 0.45% and 0,03%, respectively.

• Journal of the Korean Society of Food Culture
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• v.22 no.4
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• pp.449-453
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• 2007

Using green tea(GT), oolong tea(OT), black tea(BT) and green tea bag(GTB) out of tea products in market, this study quantified polyphenol and catechins as anti-oxidant substances and analyzed their respective anti-oxidant capacities. As a result, more epigallocathechin(EGC) was found in GT and GTB as well as caffein(CAF) in GT and BT. GT contained more epigallocathechin gallate(EGCG) than other tea types. Both FRAP and ORAC, as two methods of analyzing anti-oxidant capacities, showed that GTB had highest anti-oxidant capacities, while OT had lowest of all. By brand, it was found that all the 3 brands of GT had similarly high anti-oxidant capacities, but there were differences in the anti-oxidant activities of GTB and BT depending on brand. Out of catechin components, it was found that epicatechin(EC), epicathechin gallate(ECG) and EGCG were major components affecting anti-oxidant capacities.

• Journal of the Korean Applied Science and Technology
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• v.41 no.2
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• pp.520-529
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• 2024

Lycium barbarum extract has a high potential to be developed as a health functional food due to the various health-promoting effects of Lycium barbarum. This study analyzed changes in nutritional and functional components depending on the extraction solvent (purified water and a mixture of purified water and alcohol) and the condition of the sample. The nutritional components (carbohydrates, protein, fat, ash), organic acids, amino acids, total phenolic compounds, and total flavonoids of the extract produced during the extraction process were analyzed. The nutritional composition and functional substances of the extracts showed some differences depending on the type of solvent and the condition of the sample. The amounts of crude protein (7.61%), crude fat (1.63%), carbohydrate (90.22%), and ash (0.54%) of dried Lycium barbarum extract using purified water as a solvent were similar to those of the powder sample extract. The highest content of citric acid was 4.31 mg/mL, similar to the case of acetic acid, when the powder sample used a mixture of purified water and alcohol as a solvent. The highest amino acid content was 357.39 mg/mL when the powder sample was mixed with purified water and alcohol as a solvent. The total amount of phenolic compounds was 686.16 g/L when the powder sample was extracted with a mixture of purified water and alcohol as a solvent. The highest total flavonoid content was 111.32 g/L when the powder sample was extracted with a mixture of purified water and alcohol as a solvent.

• Korean Journal of Plant Resources
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• v.22 no.4
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• pp.323-329
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• 2009

In order to find out superior corn line which has a strong antioxidant activity in the corn silk, antioxidant compounds and antioxidant activity were measured from various inbred and F1 lines. As a result, the contents of phenolic and flavonoid compounds range from 532 mg/100 g to 3,274 mg/100 g and from 980 mg/100 g to 2,420 mg/100 g respectively. Absorbance at 517 nm for contents of anthocyanins ranges from 0.05 to 0.76. Correlation coefficients between antioxidant compounds and various antioxidant assays such as DPPH, ABTS and FRAP were analyzed. Correlation coefficients between antioxidant activity and phenolic compounds and anthocyanin were significantly high in ABTS and FRAP assays. Considering acidic extraction condition and intervention between anthocyanins and DPPH solution, ABTS assay and FRAP assay are more suitable methods to evaluate antioxidant activity of corn silks. Especially, ABTS assay is thought to be the best method among three assays because the antioxidant activity in ABTS assay showed high correlation with phenol, flavonoid and anthocyanin compounds respectively. Among the samples, S15 which showed the highest contents of total phenolic compounds and the most potent antioxidant activity in ABTS and FRAP assay will be a good source for functional material.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.4
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• pp.518-523
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• 2016

This study investigated the nutritional components and antioxidant activity of dry bitter melon (Momordica charantia L.). The moisture, crude protein, crude fat, crude ash, carbohydrate, and ascorbic acid contents of dry bitter melon were 6.10%, 3.31%, 1.08%, 2.31%, 87.20%, and 908.84 mg/100 g, respectively. Potassium was the most abundant mineral, followed by Mg, P, Na, Ca, Zn, Cu, and Mn, which means dry bitter melon was an alkali material. Regarding amino acid contents, dry bitter melon was rich in arginine, urea, asparagine, ${\gamma}-aminobutyric$ acid, and alanine. Total polyphenol and total flavonoid contents of dry bitter melon extract were 36.08 mg gallic acid equivalents/extract g and 15.66 mg tannic acid equivalents/extract g, respectively. The $IC_{50}$ value for 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity was 9.81 mg/mL for dry bitter melon ethanol extracts.

• Korean Journal of Agricultural Science
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• v.46 no.4
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• pp.971-980
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• 2019

We profiled the health-promoting bioactive components in nine types of soybean seeds with different seed coat colors (yellow, green, brown, and black) and investigated the effects of different extraction solvents (methanol, ethanol, and water) on their antioxidant activities. The carotenoid and anthocyanin compositions varied greatly by seed color, and the phenolic acids, total phenol, and total flavonoid contents differed by genotype. The carotenoid content was relatively higher in soybean seeds with green and black seed coats than in those with a yellow seed coat while lutein was the most plentiful. The anthocyanin content was considerably higher in the soybean seed with the black seed coat. The results of the DPPH assay showed strong antioxidative activities in the methanol- and water-extracts compared to the ethanol-extract, irrespective of the seed coat colors. Moreover, the soybean seeds with the black seed coat exhibited the highest antioxidant activity among the samples, regardless of the extraction solvent used. Eighteen bioactive compounds were subjected to data-mining processes including principal component analysis and hierarchical clustering analysis. Multivariate analyses showed that brown and black seeds were distinct from the yellow and green seeds in terms of the levels of carotenoids and anthocyanins, respectively. These results help our understanding of the compositional differences in the bioactive components among soybean seeds of various colors, providing valuable information for future breeding programs that seek to enhance the levels of compounds with health benefits.