• Korean Journal of Human Ecology
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• v.1 no.2
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• pp.89-99
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• 1998

This study was carried out to investigate some antioxidative effects of stewed pumpkin juice (SPJ) and the SPJs added with ginger (SPJ-G), onion (SPJ-O), jujube (SPJ-J) or boxthorn (SPJ-B), respectively, on the lipid oxidation of soybean oil (S) and mackerel pike boiled ground (MPBG). Antioxidative substances of SPJ were extracted by using the two solvent layers of n-hexane:acetone (1:1)(H) and methanol:water (7:3)M. The antioxidative effects of the extracts were observed by the peroxide value (P.O.V.) and thiobabituric acid (T.B.A.) value. The P.O.V. and T.B.A. value of two solvent extracts of S and MPBG showed significantly lower than those of S and MPBG. The SPJ showed very distingnished antioxidative effects. It was considered that melanoidine extracted by using methanol:water (7:3) solvent as well as carotenoid extracted by using n-hexane:acetone (1:1) solvent had an antioxidative effect. During storage, T.B.A. value of MPBG significantly increased, while that of MPBG-SPJ significantly decreased more than that of MPBG. T.B.A. value of MPBG-SPJs decreased much than that of MPBG-SPJ, SPJ-O, SPJ-G, SPJ-J and SPJ-B, in order of abundance, showed higher level of antioxidative effects than SPJ. (Korean J Human Ecology 1(2):89∼99, 1998)

• Journal of Physiology & Pathology in Korean Medicine
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• v.21 no.4
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• pp.934-939
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• 2007

In recent year, We are concerned about anti-aging, disease-prevention, longevity, so many methods are used in solving this problem. And Those are related with antioxidative ability. Recently, We heard that Mori Cortex was known to reduce the hypertension and was helpful in promoting health, and Mori Ramulus was effective against obesity, etc. So, This study was performed to investigate the antioxidative effect of hot-water extracts of Mori Cortex and Mori Ramulus used for 3 methods, those are DPPH radical scavenging activity, Nitric oxide(NO) radical scavenging activity and Bovine serum albumin(BSA). And we compared Mori Cortex and Mori Ramulus on Antioxidative Effects. The results of this study were as follows: We measured levels of DPPH radical scavenging activity and Nitric oxide(NO) radical scavenging activity. And we obtained results that Mori Ramulus was most effective with the concentration of 5 $mg/m{\ell}$, and Mori Cortex was most effective with the concentration of 2.5 $mg/m{\ell}$, And we examined the antioxidative effects of Mori Ramulus and Mori Cortex with $CU^{2+}/H_20_2$-induced Bovine serum albumin(BSA). And we obtained that antioxidative ability was increased after 1.25 $mg/m{\ell}$ and that was most effective with the concentration of 5 $mg/m{\ell}$ on both of them. And antioxidative ability of Mori Cortex was better than Mori Ramulus(p<0.05). So I guess that hot-water extracts of Mori Ramulus and Mori Cortex have effects on antioxidative ability, but Mori Cortex is better than Mori Ramulus on antioxidation. Hereafter we need differential experimental methods of antioxidative effect on both of them.

• Food Science and Preservation
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• v.8 no.2
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• pp.231-238
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• 2001

The concentrations of total polyohenolic compound from extract of Paulownia tomentosa Stued. were water-soluble extract 7.98%, methanol extract 12.30% and ethanol extract 11.63%. The free radical scavenger activities of three extracts at the levels of 0.5% were higher than that of BHT(butylated hydroxytoluene). In antioxidative activities measured the concentrations of TBARS(thiobabituric acid reactive substances) in tissues microsome induced with Fe$\^$++/ascorbate, the water-soluble extract was errdctively suppressed in liver and spleen. In antioxidative activities determined by thiocyanate method against lipid peroxidation using linoleic acid, the methanol extract showed the higher compared with other extracts, but BHT showed the highest antioxidative activity. These results suggest that fruit extracts of Paulownia tomentosa Stued. showed to have relatively high concentrations of polyphenolic compounds and antioxidative activities.

• Journal of the Korean Society of Food Science and Nutrition
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• v.19 no.2
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• pp.163-167
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• 1990

Antioxidative effects of soybean paste(SP) on the lipid oxidation were studied with the model systems of ground cooked meat(GCM)-SP or ground cooked fish(GCF)-SF and model systems of linoleic acid mixture(LA)-SP powder (SPP) or LA-SP extract fractions during oxida-tion reaction. SP played a role as an antioxidative substance in the system employed especially in GCM-SP and the antioxidative activity was increased with the increase of SP addition in the system of GCF-SP during storage at 6$^{\circ}C$ SPP also exhibited some antioxidative activity during the oxidation reaction of LA. the activity was increased as the concentrations of SPP increased in the range from 0.1% to 0.5% Considerable antioxidative activities have been observed in both water soluble and lipid soluble fractions from SP on LA reaction system.

• Korean journal of food and cookery science
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• v.16 no.6
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• pp.623-628
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• 2000

The antioxidative effect of mugwort extracts was measured by DPPH and LDL with four different solutions (70% acetone, ethanol, hot water, cold water). Mugwort extracts contained 3.2% of polyphenol, 380 RE/l00 g of vitamin A, 16.2 mg/100 g of vitamin C, and 5.1 ${\alpha}$-TE/100 g of vitamin E. DPPH revealed the effect in the order of 70% acetone, hot water, ethanol, and cold water. In particular, 70% acetone showed outstandingly stronger activity than the control group. Also, when 10 ${\mu}\ell$ was added, the effect was well noticed. But the antioxidative activity was hardly seen at 15 ${\mu}\ell$. LDL exhibited the same order of strength in proportion to mugwort＇s concentration. Against the control group, the activity of 70% acetone was 7 times, hot water and ethanol 6 times, and cold water 2 times. This result is attributable to the antioxidative increase of polyphenol and antioxidative vitamins.

• Food Science and Biotechnology
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• v.15 no.2
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• pp.283-288
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• 2006

Antioxidative ability of anthocyanins in water-in-oil microemulsion was examined. Microemulsion was prepared by solubilizing crude anthocyanins extracted from grape skin (Cambell early) in organic solvent (hexane) containing anionic surfactant [bis (2-ethylhexyl) sodium sulfosuccinate, AOT] and linolenic acid (10%, w/v). Lipid oxidation significantly decreased with increasing concentration of anthocyanins ($5-20\;{\mu}M$) at micellar phase, and increasing micelle size ($Wo=5-20\;{\mu}M$). At given micelle size (Wo=10), lipid oxidation decreased as number of micelles decreased. These results indicate antioxidative ability of anthocyanins is critically affected by water core and micelle structure formed by surfactant. Interactions between AOT and anthocyanins decreased antioxidative ability of anthocyanins. Antioxidative ability of anthocyanins significantly increased when ${\alpha}$-tocopherol was added into organic phase. This indicates of synergism between the two antioxidants.

• The Korean Journal of Physiology and Pharmacology
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• v.7 no.5
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• pp.275-278
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• 2003

Antioxidative activity is an important factor in inhibiting oxidative stress. The usual methods for determining antioxidative activity are time-consuming and cumbersome. They are also indirect processes that use biological material such as brain or liver microsome. This study therefore proposed a new method. Redoxpotential was determined using galvanic cell with or without the addition of various antioxidants or herbal extracts in zinc sulfate solution. The result was compared with the results from the TBA method and the peroxide value from sodium thiosulfate titration. All methods showed significant and dose-dependent enhancement of antioxidative activity by adding ascorbic acid, quercetin, ginseng, or gingko biloba extract. The result of redox potential using galvanic cell showed the smallest standard deviation and took the shortest time among the three methods. Therefore, the antioxidative potential of chemical substances and herbal extracts can be determined simply, directly and accurately in a short period of time using galvanic cell.

• Korean Journal of Food Science and Technology
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• v.29 no.1
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• pp.38-43
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• 1997

Free phenolic acids (FPA), soluble phenolic acid esters (SPA) and insoluble-bound phenolic acids (IPA) were extracted from defatted Perillae semen flour and the antioxidative components in FPA extract was separated by column chromatography and HPLC. Total phenolic content of defatted Perillae semen flour was 0.38% as chlorogenic acid and each percent ratio of the content of FPA, SPA and IPA to total phenolic content was 71.1%, 15.8% and 13.1%, respectively. The antioxidative activity was compared by measuring of electron donating ability (EDA) and thiobarbituric acid value (linoleic acid substrates). The FPA extract was showed the highest antioxidative activity among the three kinds of phenolic extracts. The FPA extract showing the highest antioxidative activity was separated by silica gel column chromatography and then the separated fractions were compared in terms of antioxidative activity. The fractions of acetone : methanol (8 : 2) showing the highest antioxidative activity was further separated by HPLC. Five fractions (F-I, F-II, F-III, F-IV and F-V) were observed on the HPLC chromatogram and F-I fraction showed the highest antioxidative activity.

• Food Engineering Progress
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• v.15 no.3
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• pp.195-202
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• 2011

Physiological characteristics of brown rice and black rice were investigated to provide the fundamental information of physiological property of rice and to show the potential of rice as a functional ingredient. Bioactive compounds were extracted from brown and black rices with aqueous solvents like 80% ethanol. Total phenolics, flavonoids and antioxidative capacity of brown and black rices' extracts were determined. Brown rice showed much higher amount of total phenolics and flavonoid contents as well as antioxidative capacity than those of milled rice indicating that most of bioactive compounds are located in the bran layer. Black rice showed higher total phenolics and flavonoid contents and antioxidative capacity than those of brown rices. The highest antioxidative capacity was obtained from Heugjinju followed by Heugseol, Sinnongheug-chal, Hopum and Samkwang. This result indicated that antioxidative capacity is affected by total phenolics and flavonoid contents. Both brown and black rices contained higher amount of ferulic acid than that of p-coumaric acid.

• ALGAE
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• v.19 no.1
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• pp.59-68
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• 2004

Hizikia fusiformis hydroysates by five carbohydrases (Viscozyme, Celluclast, Termamyl and Ultraflo) and five proteases (Protamex, Kojizyme, Neutrase, Flavourzyme and Alcalase) were investigated for their extraction efficacy (yield and total total polyphenolic content) and antioxidative activity (DPPH radical and hydrogen peroxide scavenging activity). Termamyl and Ultraflo of the carbohydrases and Flavourzyme and Alcalase of proteases were selected by their high eficacy of extraction and antioxidative activity. Selected enzymes were used to investigate the optimum enzymatic reaction time and dosage (enzyme/substrate ratio) suitable for hydorolysis. Optimum reaction time for the enzymatic hydrolysis was 3 days and optimum dosage of hydrolysis was observed as 5%. Simultaneously, Ultraflo of the two carbohydrases and Alcalse of the two proteases were selected as the most effective enzymes. Combination of Ultraflo and Alcalase under optimum hydrolysis conditions could intensify the extraction efficacy of antioxidative materials form H. fusiformis. The hydrolysate obtained by combining the enzymes was separated into four different molecular weight fractions (<1kD, 1-10 kD, 10-30 kD and >30 kD) and recorded the polyphenolic content distribution and respective antioxidative ability. The fraction <1kD was identified as less effective and those fractions > 1kD indicated comparatively higher antioxidative activities related to their polyphenolic content.