• International journal of advanced smart convergence
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• 제7권3호
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• pp.146-154
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• 2018

In this study we investigated antioxidant and anti-inflammatory activities of Malus Domestica (apple), Pyrus Communis L. (pear), Daucus carota L. (carrot), Brassica oleracea var. (broccoli), Brassica oleracea var. capitata (cabbage) and Raphanus sativus L. (radish), that were obtained from local market. As these are common fruits and vegetables that are widely consumed, we aimed to investigate their beneficial properties especially the antioxidant and anti-inflammatory. The samples were processed by an indirect heating method and their properties were compared to their raw forms. Based on DPPH and ABTS assay, processed samples showed better antioxidant activity compared to raw samples, and processed pear sample had the best antioxidant activity. The anti-inflammatory activities of the samples were also investigated in LPS-treated RAW 264.7 cells. The mRNA expressions of pro-inflammatory mediators and cytokines (iNOS, COX-2, $TNF-{\alpha}$, $IL-1{\beta}$ and IL-6) were assessed by RT-PCR. Processed samples exhibited better inhibition of iNOS, compared to the raw forms. Processed broccoli and cabbage samples exhibited outstanding anti-inflammatory effects. The samples did not exhibit cytotoxicity against RAW 264.7 cells up to 1mg/ mL as shown in the cell viability assay. Taken together, processed broccoli and cabbage samples exhibited the strongest anti-inflammatory properties.

• Food Science and Biotechnology
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• 제17권3호
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• pp.501-507
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• 2008

The quantitative structure-activity relationships (QSAR) study of antioxidative anthocyanidins and their glycosides were evaluated using 4 different assays of Trolox equivalent antioxidant capacity (TEAC), superoxide radical ($O_2^{{\cdot}-}$), hydrogen peroxide ($H_2O_2$), and peroxynitrite radical ($ONOO^-$) scavenging with TSAR software. Four models were developed with significant predictive values ($r^2$ and p value), which indicated that the antioxidant activities were mainly governed by the 3-dimensional structural energy (torsional energy), constitutional properties (the number of hydroxyl and methyl groups), and electrostatic properties (heat of formation, and dipole, quadrupole, and octupole components). This QSAR approach could contribute to a better understanding of structural properties of anthocyanidins and their glycosides that are responsible for their antioxidant activities. It might also be useful in predicting the antioxidant activities of other anthocyanins.

• Food Science and Biotechnology
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• 제15권5호
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• pp.728-734
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• 2006

The tannins represent a highly heterogeneous group of water-soluble plant polyphenols that may play an important role in antimutagenic and antioxidant properties. We investigated the antioxidant function of tannic acid in comparison to other phenolic compounds including catechin, chlorogenic acid, cinnamic acid, ellagic acid, and gallic acid for their ability to scavenge several stable radicals and reactive oxygen species (ROS) such as ${\bullet}DPPH^+$, ${\bullet}ABTS^+$, hydrogen peroxide, hydroxyl radical, and superoxide radical. The ability of tannic acid to decrease paraquat-induced lipid oxidation in mouse liver and lung through its antioxidant properties was also assessed. The results showed that almost all the tested compounds have stable radical scavenging activity except cinnamic acid. Tannic acid, gallic acid, and ellagic acid demonstrated remarkable ROS scavenging properties toward $H_2O_2$, ${\bullet}OH^-$, ${\bullet}O_2^-$ and especially only tannic acid could inhibit paraquat-induced lipid peroxidation effectively in mouse liver and lung. Based on these results, it appears that increased number of galloyl and ortho-hydroxyl groups enhances the antioxidant activity of phenolic compounds and tannic acid is evaluated as the most effective antioxidant among all the tested compounds. These results suggest that the tannins, especially tannic acid, can be used as therapeutic agent for various diseases caused by ROS.

• Journal of Microbiology and Biotechnology
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• 제20권11호
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• pp.1524-1528
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• 2010

The antioxidant properties of 46 lichen species, collected from the highly UV-exposed alpine areas of southwestern China, were evaluated for their potential therapeutic utilization. The anti-linoleic acid peroxidation activity, 1,1-diphenyl-2-picryl-hydrazyl (DPPH) scavenging activity, reducing power, and total phenolic contents were all assessed in vitro in the methanol extract of the lichens. A potent reducing power was detected in a number of the lichen extracts, when compared with butylated hydroxyanisole (BHA). In general, it was found that many of the lichens, with antioxidant properties, contained large quantities of phenolic content. Extracts of Peltigera praetextata and Sticta nylanderiana were found to exhibit the most potent activity in all of the antioxidant tests. In particular, extracts of S. nylanderiana displayed a 1.37 times greater anti-linoleic acid peroxidation activity, when compared with the ascorbic acid used as the positive control. S. nylanderiana also possessed the strongest free radical scavenging activity amongst all the tested species, with an inhibition rate of 90.4% at concentration of $330{\mu}g/ml$. Activity-guided bioautographic TLC and HPLC analyses were used to establish which compounds were responsible for the potent antioxidant activities of the S. nylanderiana extract. These analyses revealed lecanoric acid to be primarily responsible for the effective antioxidant properties of S. nylanderiana. Overall, these results have indicated that several highland lichens have the potential of being utilized as novel bioresources for naturally occurring antioxidant therapies.

• 한국식품과학회지
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• 제53권1호
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• pp.85-91
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• 2021

The physicochemical properties of deodeok (Codonopsis lanceolate) was investigated in relation to the different steaming time and cycles of steaming and drying (S/D). Additionally, the quality characteristics of Makgeolli with different amount (0-0.45%) of steaming and drying deodeok (SD) were measured comparison to non-steaming and drying deodeok (NSD). L⁎ values of deodeok tended to decrease as the number of S/D cycles and steaming times increased, while BI showed the opposite trend for L⁎ values. Reducing sugar increased significantly from 1 to 3 S/D cycles and decreased thereafter (p<0.05). Also, processed with steaming for 4 h and 5 S/D cycles had the highest antioxidant properties. Principal component analysis (PCA) revealed that the S/D process notably influenced the properties of deodeok. Quality characteristics of Makgeolli showed that 0.45% SD resulted in higher antioxidant properties than control or NSD.

• 한국식품영양학회지
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• 제32권2호
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• pp.98-105
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• 2019

In this study, bread was prepared using various amount of 'Fuji' apple juice, and quality and antioxidant properties investigated. Bread was prepared with water, butter, yeast, salt, sugar, wheat flour, skim milk powder and 10, 20 and 30% (w/w) 'Fuji' apple juice. Leavening ability and pH of dough were also investigated. Volume, pH, specific volume, baking-loss rate, chromaticity and texture were investigated as quality properties, whereas the total polyphenol content, ABTS and DPPH radical scavenging activity as the antioxidant properties of bread containing various amount of apple juice. The pH and leavening ability of dough were observed to decrease with increasing amount of apple juice. In the quality properties of bread, pH, volume, specific volume, and baking-loss rate decreased. Regarding chromaticity and texture of bread prepared with increasing amount of 'Fuji' apple juice, L (bright) values at crust and crumb of bread decreased, while hardness, chewiness and gumminess increased. Total polyphenol content increased with increasing amount of apple juice, while DPPH and ABTS radical scavenging activities showed no significant differences. Consequently, these results support the possible use of apple juice for baking foods in food industry, as addition of apple juice enhances the quality and antioxidant properties of bread.

• 자연과학논문집
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• 제4권
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• pp.1-10
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• 1991

발현 Vector인 pKK223-3를 이용하여 효모 Thiol-Specific Antioxidant단백질 유전자를 대장균에 도입시켜 이 단백질을 발현시켰다. 이 단백질은 대장균 단백질의 약 1% 정도로 발현되었으며, 물리 및 화학적 특성은 효모의 것과 동일한 특성을 보였다.

• Preventive Nutrition and Food Science
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• 제17권4호
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• pp.286-292
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• 2012

We investigated the effect of various cooking methods (boiling, steaming, stir-frying, and roasting) and three cooking times (5, 10, and 15 min) on the antioxidant properties of red pepper. Raw and cooked peppers were measured for proximate composition, ascorbic acid (AsA) content, total carotenoid content (TCC), total polyphenol content (TP), and 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging activities. Results showed that the proximate composition, AsA content, TCC, TP, and antioxidant activities were significantly (p<0.05) affected by the cooking procedure; the loss rate varied among individual compounds. Boiling and steaming significantly reduced AsA content (24.3~66.5%), TP (13.9~54.9%), and antioxidant activity (21.7~60.5%) in red pepper, while stir-frying and roasting slightly reduced AsA content (2.7~25.9%), TP (1.8~4.9%), and antioxidant activity (4.9~17.9%). The highest loss was observed after boiling, followed by steaming, roasting, and stir-frying. Stir-frying and roasting better preserved AsA content, TCC, TP, and antioxidant activity. In conclusion, dry-heat cooking methods such as stir-frying and roasting may be preferred to retain the nutrient compositions and antioxidant properties of red pepper.

• 동의생리병리학회지
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• 제27권5호
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• pp.631-636
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• 2013

This study was to evaluate the antioxidant properties of the leaf extracts of Diospyros lotus (DLE) on the chemical-induced free radical and rat red blood cell (RBC) oxidative damage in vitro. DLE were prepared by extracting with water. DLE showed the high antioxidant activities on the scavenging of 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid)-induced radicals. An antioxidant activities of DLE was similar to the reference antioxidant butylated hydroxytoluene (BHT) and (${\pm}$)6-hydroxy-2,5,7,8-tetramethylchromane-2-carboxylic acid (Trolox). Reducing power of $1,000{\mu}g/mL$ DLE also was similar to the vitamin C. In RBC, oxidative hemolysis induced by the aqueous peroxyl radical generator (2,2'-Azobis (2-methylpropionamidine) dihydrochloride (AAPH)) were significantly suppressed by DLE in a dose-dependent manner. Furthermore, DLE prevented the depletion of cytosolic antioxidant glutathione in RBC damaged with AAPH. These results suggest that DLE may has value as natural product with its high quality antioxidant properties against oxidative stress.

• 한국식생활문화학회지
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• 제35권5호
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• pp.459-466
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• 2020

The physicochemical and antioxidant properties of cookies prepared using powders of barley sprout (BS), lemon balm (LB), and green tea (GT) were studied. The same dough density was maintained in all the sample groups. The experimental group to which the natural ingredients containing antioxidants were added did not show any significant change in the appearance of cookies compared to the control. LB and GT cookies showed significantly lower hardness compared to the control (p<0.05). Control showed the lowest antioxidant effect when assessed with 2,2-diphenyl-1-picrylhydrazyl. (DPPH) and this gradually increased in the order of BS, LB, and GT. The antioxidant activity of GT was 7 times higher as compared to the control (p<0.05). The antioxidant activity assessed using 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) also showed results similar to that seen with DPPH. GT showed a significantly higher total phenol content, about 2-3 times higher compared to the control (p<0.05). GT had significantly higher total flavonoid content than that of the control (p<0.05). Thus, the addition of natural antioxidant ingredients such as sprout barley, lemon balm and specifically green tea, in the preparation of cookies, resulted in excellent antioxidant activity with similar physicochemical quality characteristics. The study suggests that it is possible to develop cookies that are competitive in terms of nutritional and physiologically active functions.