• Journal of the Korea Academia-Industrial cooperation Society
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• v.14 no.10
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• pp.5091-5096
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• 2013

Houttuynia cordata Thunb is a famous traditional Chinese medicine. Also it has rich in functional and bioactive substances with outstanding immunopotentiation, anti-cancer, antimicrobial, and anti-aging effects. This study was evaluated water and 70% ethanol extracts of Houttuynia cordata Thunb using in vitro system antioxidant properties methods. The scavenging DPPH and ABTS radicals of 2 mg/mL 70% ethanol extract were 91.8 and 54.8%, respectively. Also, The FRAP assay of this showed increase in activity. In results, the antioxidant properties of 70% ethanol extract increased significantly compared to water extract(p < 0.05). Therefore, 70% ethanol extract of Houttuynia cordata Thunb may contribute to antioxidant property.

• Korean Journal of Environmental Agriculture
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• v.30 no.2
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• pp.111-117
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• 2011

BACKGROUND: Anthocyanins have been recognized as health-enhancing substances due to their antioxidant activity, anti-inflammatory, anticancer, and hypoglycemic effects. The objective was to identify anthocyanins-rich rice grains for the development of functional foods and/or functional food colorants METHODS AND RESULTS: Rice grains of one black and three red-hulled rice varieties were extracted with acidified 80% aqueous methanol. The antioxidant activity of the methanolic extracts was screened on TLC plates and in an in vitro assay using DPPH (1, 1-diphenyl-2-picrylhydrazyl) as a free radical source. Red-hulled rice varieties exhibited higher antioxidant activity (88%, 1 mg/mL) than black rice (67%, 1 mg/mL). Among the red-hulled varieties tested, rice variety SSALBYEO54 (901452) was the most active (72%, 0.5 mg/mL). Rice extracted anthocyanin compounds were analyzed by HPLC-DAD-FLD and LC-MS/MS. Red-hulled varieties comprised cyanidin-3-glucoside in addition to ferulic acid esters, apigenin and kaempferol glycosides. CONCLUSION(s): Anthocyanins identified in the black rice variety were cyanidin-7-O-galactoside, cyanidin-3-Oglucoside, cyanidin-3'-O-glucoside, cyanidin-5-O-glucoside, cyanidin-3, 7-O-diglucoside, cyanidin-3, 5-O-diglucoside and peonidin-4'-O-glucoside. The results of this study show that the black rice (IT212512) and red-hulled rice variety SSALBYEO54 (901452) contain notable antioxidant activity for potential use in nutraceutical or functional food formulations.

• Journal of Marine Bioscience and Biotechnology
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• v.8 no.1
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• pp.30-38
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• 2016

The objective of this study was to investigate the useful components and potential antioxidant activities of 30 marine algae, collected from Jeju Island in Korea. The contents of bioacitve substance of extracts from marine algae, such total polyphenol and carbohydrate, were determined. The extract of Distromium decumbens had the highest amount of total polyphenol content (21.27%), and that of Gracilaria incurvata Okamura had the highest amount of total carbohydrate content (10.18%). The antioxidant activities of extracts obtained from algae were tested through the evaluation of DPPH radical and hydroxyl radical scavenging activity. The extracts of Distromium decumbens, Sargassum hemiphyllum (Turner) C.Agardh, Sargassum serratifolium (C. Agardh) C. Agardh and Acrosorium yendoi Yamada were found to have more than 80% DPPH radical scavenging activity and that of Dictyota okamurae (Dawson) $H{\ddot{o}}tning$, Schnetter, et Prud'homme van Reine, Myagropsis myagroides (Martens ex Turner) Fensholt, Sargassum serratifolium (C. Agardh) C. Agardh and Cladophora wrightiana Harvey showed more than 50% hydroxyl radical scavenging activity. These results suggest that algae collected from Jeju Island would be good raw materials for antioxidant.

• The Korean Journal of Mycology
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• v.26 no.1 s.84
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• pp.69-77
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• 1998

Antioxidant activities of 80% ethanol extracts of 63 species of mushroom fruiting bodies were investigated. The ethanol extracts from Daedalea dickinsii, Armillariella mellea, and Fomitella fraxinea showed markedly inhibition on lipid peroxidation in rat liver microsome. The extracts from Daedaleopsis tricolor, Trametes suaveolens, Armillariella mellea, Trichaptium abietinum, Daedalea dickinsii, Fomitella fraxinea, Tylophilus neofelleus, Boletellus obscurecoccineus, and Xerocomus subtomentosus significantly inhibited the hepatic aldehyde oxidase activity, and the extracts from Daedaleopsis tricolor, Armillariella mellea, Daedalea dickinsii, and Fomitella fraxinea slightly stimulated the hepatic SOD activity. These results suggest that Daedalea dickinsii, Armillariella mellea, and Fomitella fraxinea contain the bioactive substances for natural antioxidant and may be useful for development of antioxidant from mushrooms.

• Nutritional Sciences
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• v.9 no.1
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• pp.14-19
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• 2006

Breast cancer may be the consequence of free radical damage, which is partially caused by the excessive intake of dietary fat and imbalances in antioxidant scavenger system;. In this experiment, we examined! the effects of dietary peroxidizability index (PI) values on hepatic thiobmbituric acid reaction substances (TBARS) and antioxidant enzyme activities in rats treated with 7,12-dimethylbenz[$\alpha$]anthracene (DMBA). Female Sprague-Dawley rats were used and 7,12-DMBA (20 mg/kg body weight) was gastrically intubated at seven weeks of age in order to induce mammary tumors (MT). The levels of dietary PI were 36, 81, 126 and 217 (LPI, MLPI, MHPI and HPI), while dietary polyunsaturated/saturated fatty acids ratio was maintained at the same level (1.0). Fat used in the experiment was mixed with soybean oil, com oil, palm oil, perilla oil, sesame oil, fish oil, and beef tallow. Experimental diets were given for the following 20 weeks. We measured tumor numbers and weights, and then assayed the hepatic TBARS levels and antioxidant enzyme activities such as superoxide dismutase (SOD), catalase, glutathione peroxidase, glutathione-S-transferase (GST) and glutathione reductase (GR). The incidence of Mr was the lowest in the MHPI group. The hepatic TBARS level was significantly raised with increasing dietary PI value. The hepatic SOD and GR activities were differed significantly by dietary PI value. The hepatic SOD activity was negatively correlated with dietary PI value and GR activity was the highest in the rats fed the MHPI diet. When the dietary P/S ratio is kept at 1.0, adequate dietary PI value (PI value of 126) may reduce the incidence and growth of Mr, but this benefit may be lost with higher dietary PI value. These results suggest that the awareness of dietary PI values may help to decrease breast cancer incidence and growth.

• The Korean Journal of Food And Nutrition
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• v.32 no.3
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• pp.179-188
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• 2019

This study was to confirm the effect of supplementation of superjami bran extract on lipid and antioxidant metabolism. Twenty-five subjects were recruited, and divided into Superjami group (n=12), and Placebo group (n=13) random assignment. Among the groups, the Superjami group took a Superjami bran extract (2 g/2 capsule/day), and the Placebo group took dextrin (2 g/2 capsule/day), for 12 weeks. As a result of the experiment, concentrations of TG, TC, and HDL-C in the blood, were significantly lower than those in the control group, and HDL-C was significantly higher. AI and HTR also showed positive values. Leptin did not differ significantly, but as a result of adipectin, the Superjami group displayed a higher value, compared to the Placebo group, and LAR also had significantly lower value. Antioxidant results showed that GPx, CAT, and RGLU, were significantly higher before as well as after intakes of the Superjami group, and significantly higher levels of the Superjami group, compared to the Placebo group. AOPP showed significantly lower values for the Superjami group, compared to the Placebo group. So, based on this study, ingestion of Superjami bran extract is effective in improving blood lipid concentrations as well as inflammatory substances, and has positive effects relative to increasing antioxidant activity.

• Animal Bioscience
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• v.35 no.2
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• pp.290-298
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• 2022

Objective: This study was conducted to investigate the effects of adding oregano (Origanum syriacum L.) and germander (Teucrium polium L.) to poultry diets individually and/or in combination: i) on cooked chicken meat quality and storage stability, ii) to compare this effect with those of the synthetic antioxidant butylated hydroxyanisole (BHA) and with the normal basic diet (Control: without supplements). Methods: Broilers (140 birds) were raised for 21 days and then equally divided into five different treatment groups of 28 birds each. The dietary treatments were as follows: i) control; ii) germander (GER, 1.5%); iii) oregano (ORE, 2.5%); iv) combination of GER and ORE (CM, 1.5%, and 2.5%); v) BHA (0.02%). Meat patties from the five treatments were prepared, cooked, and stored at 4℃ prior to analysis. During storage, samples were measured for thiobarbituric acid-reactive substances (TBARS) and total carbonyl levels at 0, 4, and 7 days. In addition, cooked thigh meat was prepared separately to evaluate cooking loss and sensory attributes. Results: The CM dietary treatment showed the highest antioxidant effect, with decreasing TBARS values (breast and thigh meat) throughout the storage time (4 to 7 days). Furthermore, ORE showed a higher antioxidant effect, decreasing the rancidity development (TBARS values), compared to the GER during the storage period (days 0 to 7). The anti-carbonyl effect of the CM supplement was the highest among all treatments from day 0 to 7. Generally, the antioxidant effect of GER was lower compared to that of ORE and BHA alone. The CM treatment most significantly decreased off-odor and rancidity development, with the lowest oxidation odor scores. Conclusion: The results indicate that the combination of oregano and germander in the diet of boilers improves meat quality and prolongs shelf life.

• Fisheries and Aquatic Sciences
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• v.25 no.8
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• pp.450-461
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• 2022

A randomized, double-blind, and placebo-controlled clinical study was used to determine the cognitive functions related to working memory (WM) and antioxidant properties of fermented Laminaria japonica (FLJ) on healthy volunteers. Eighty participants were divided into a placebo group (n = 40) and FLJ group (n = 40) that received FLJ (1.5 g/day) for 6 weeks. Memory-related blood indices (brain-derived neurotrophic factor, BDNF; angiotensin-converting enzyme; human growth hormone, HGH; insulin-like growth factor-1, IGF-1) and antioxidant function-related indices (catalase, CAT; malondialdehyde, MDA; 8-oxo-2'-deoxyguanosine, 8-oxo-dG; thiobarbituric acid reactive substances, TBARS) were determined before and after the trial. In addition, standardized cognitive tests were conducted using the Cambridge Neuropsychological Test Automated Batteries. Furthermore, the Korean Wechsler Adult Intelligence Scale (K-WAIS)-IV, and the Korean version of the Montreal Cognitive Assessment (MoCA-K) were used to assess the pre and post intake changes on WM-related properties. According to the results, FLJ significantly increased the level of CAT, BDNF, HGH, and IGF-1. FLJ reduced the level of TBARS, MDA, and 8-oxo-dG in serum. Furthermore, FLJ improved physical activities related to cognitive functions such as K-WAIS-IV, MoCA-K, Paired Associates Learning, and Spatial Working Memory compared to the placebo group. Our results suggest that FLJ is a potential candidate to develop functional materials reflecting its capability to induce antioxidant mechanisms together with WM-related indices.

• Journal of Applied Biological Chemistry
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• v.65 no.4
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• pp.413-419
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• 2022

The applicability of Brussels sprouts, which are widely cultivated in Jeju, as a functional biomaterial in the cosmetics and food industries is investigated. The active ingredients (total phenols and flavonoids, β-carotene, vitamin C, free sugar, minerals, glucosinolates, and isothiocyanates) and antioxidant activities of 70% ethanol extracts of Brussels sprouts and cabbage were analyzed. The total phenol, flavonoid, vitamin C, and β-carotene contents of Brussels sprouts were approximately 36%, 2.5 times, 2.3 times, and 65% higher than those of cabbage, respectively. The total free sugar content of Brussels sprouts was 58%-72% lower than that of cabbage. The K content was the highest among the other minerals, and there was little difference between the two samples. The Na content was approximately three times higher in cabbage than in Brussels sprouts. The total glucosinolate content of Brussels sprouts was 34.5 mol SE/g DW, twice that of cabbage. The sinigrin content of Brussels sprouts was thrice (10.06 μmol/g DW) that of cabbage. The isothiocyanate (sulforaphane, I3C) content in Brussels sprouts was double that of cabbage. The antioxidant activity of Brussels sprout extract was 2.5 to 2.8 times higher in 1,1-Diphenyl-2-picrylhydrazyl radical scavenging capacity and 3.3 to 3.6 times higher in 2,2'-Azino-bis(3-ethybenzothiazoline-6-sulfonic acid) radical scavenging capacity than those of cabbage extract. These are important basic data for the study of glucosinolates and isothiocyanates, which have anticancer activity, as well as antioxidant-related substances of Brussels sprout, which has high potential for use as a biomaterial in functional foods and cosmetics.

• Food Science of Animal Resources
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• v.44 no.1
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• pp.189-203
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• 2024

This study investigated the antioxidant activity of radish seed oil (RSO) and its effects on the quality and storage characteristics of pork patties. To assess the antioxidant capacity of RSO, this study analyzed fatty acid composition, peroxide value (PV), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. Pork patties were manufactured with the addition of RSO-0.4%, 0.8%, 1.6%, and 2.4%-and measured in terms of proximate composition, pH, water holding capacity (WHC), cooking loss (CL), color, texture profile analysis, and a sensory evaluation. Total microbial count (TMC), volatile basic nitrogen (VBN), thiobarbituric acid reactive substances (TBARS), and PV were measured at 1, 3, and 7 days of refrigerated storage. The DPPH radical scavenging activity of RSO was found to be 75.46%. In the cases of WHC and CL, there was no significant differences observed between RSO0.4%, RSO0.8%, and positive control (PC; p>0.05). Meanwhile, RSO2.4% showed significantly lower hardness, springiness, gumminess, and chewiness than PC (p<0.05), and these values tended to decrease with the addition of increasing RSO. In terms of storage characteristics, with an increase in the amount of RSO added, TMC, VBN, TBARS, and PV all decreased; among the treatment groups, RSO2.4% showed the lowest values. In conclusion, RSO exhibits antioxidant activity, but when added in large amounts, it negatively affects the quality characteristics of patties while positively impacting their storage properties, thus necessitating a balanced consideration of both outcomes. Therefore, adding 1.6% RSO is considered to be the most appropriate level for formulations to be used in practice.