• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.888-896
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• 2012

Considering the dearth of information regarding the medicinal properties of Luffa cylindrica, we assessed the antioxidative, antimutagenic and hyperplasia inhibitory activity of cancer cells from Luffa cylindrica extracts by employing biological and biochemical assays. Ethanol extracts of Luffa cylindrica inhibited MDA-BSA (malondialdehyde-bovine serum albumin) conjugation reaction ($66.38{\pm}2.65$), DPPH (1,1-diphenyl-2-picryl-hydrazyl) radical production ($60.13{\pm}0.42$) and lipid peroxidation ($56.04{\pm}3.24$). In this study, Luffa cylindrica is believed to exert possible antioxidative effects. The direct and indirect antimutagenic effects of the ethanol extracts of Luffa cylindrica were examined by the Ames test using Salmonella typimurium TA98 and TA100. The inhibitory effects on indirect and direct mutagenicity shows an weak tendency, particularly in direct mutagenicity mediated by 2-nitrofluorene in Salmonella typimurium TA98 ($5.82{\pm}5.74$) and in indirect mutagenicity mediated by 2-anthramine in Salmonella typimurium TA100 ($5.76{\pm}2.15$). The ethanol extracts of Luffa cylindrica on cancer cell hyperplasia inhibitory activity via MTT (3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide) assay exerted cytotoxic effects on Hela cells ($55.83{\pm}3.83$) and MCF-7 cells ($33.03{\pm}2.09$), which were used in this study. Based on these results, it believed that the ethanol extracts of Luffa cylindrica have antioxidative capacities as well as hyperplasia inhibitory activity of cancer cells. Furthemore, Luffa cylindrica is a candidate for the prevention and dietetic treatment of chronic diseases and for the development of functional food.

• The Korean Journal of Food And Nutrition
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• v.20 no.2
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• pp.134-142
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• 2007

This study was performed to determine the antioxidative and cytotoxic effects of Elaeagnus multiflora by examining its scavenging effects on the 1,1-diphenyl-2-picryl-hydrazyl(DPPH) radical, the inhibition of lipid peroxidation, and its inhibitory effects on cancer cell proliferation in HeLa cells, MCF-7 cells, and SNU-638 cells by MTT assay. Here, dried samples were extracted in ehtanol at room temperature and fractionated into five different solvent types: hexane, dichloromethane, ethylacetate, butanol, and aqueous partition layers. The hexane(62.92${\pm}$2.45%) and dichloromethane(65.25${\pm}$4.74%) fractions of Elaeagnus multiflora's flesh, and the aqueous(94.65${\pm}$0.02%) and ethylacetate(93.83${\pm}$0.02%) fractions of Elaeagnus multiflora's seeds, inhibited DPPH radical production. The DPPH radical scavenging effects of the flesh and seed were different according to solvent fractions. The inhibition of lipid peroxidation by the flesh and seed extracts were 76.11${\pm}$3.66 and 69.57${\pm}$2.27, respectively, for hexane and 67.57${\pm}$2.43 and 62.09${\pm}$0.90, respectively, for the dichloromethane fraction. Among the various partition layers of Elaeagnus multiflora's flesh, hexane and dichloromethane showed the strong cytotoxicities on all the cancer cell lines used in the study. Also all the fractions of Elaeagnus multiflora's seed exhibited significant effects on the inhibition of cancer cell growth(hexane > dichloromethane > ethylacetate > butanol > aqueous partition layers). These results indicate that the haxane and dichloromethane partition layers of Elaeagnus multiflora's flesh and seed extracts have possible antioxidative and anticancer capacities. Although further studies are needed, the present work suggests that Elaeagnus multiflora may be an antioxidative and chemopreventive agent.

• Korean journal of food and cookery science
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• v.8 no.2
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• pp.95-105
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• 1992

This study was carried on the Seasoning Oil production by Autoclaving Method in order to research a developed method. The Raw, Extract states of seasoning vegetables-Garlic, Onion and Ginger were added 40, 60% (w/w) of total amounts to corn salad oil. All samples treated with various conditions were determined physicochemical characteristics by Acid value, Peroxide value, Iodine value, Refractive Index, and Volatile Carbonyl Compound Content during incubating $(40{\pm}2^{\circ}C)$ and heating $(185{\pm}2^{\circ}C)$. The results were obtained as follws; 1. During incubation at $40{\pm}2^{\circ}C$, the order of antioxidative effects among seasoning vegetables was Ginger>Garlic>BHA>Onion and Extract state were more effective man Raw state. also the antioxidative effects of the seasoning vegetables were increased proportionally with the concentration in the Seasoning Oils. 2. In the case of heat treatment $(185{\pm}2^{\circ}C)$, AV, POV, IV and RI of each Seasoning Oil were changed very sharply. The antioxidative effect and Carbonyl Compound Content according to heat treatment differed from the type and concentration of seasoning vegetables in oil. Ginger had the most excellent antioxidative effect among seasoning vegetables, and m any case, the adding states of seasoning vegetables into oils were more effective in Extract man Raw states. 3. According to those results, each Seasoning Oil made from Garlic, Onion, Ginger was shown to have antioxidative properties specially in Ginger-Extract-Seasoning Oil. also the Autoclaving Method was thought to be rational method in preparation of Seasoning Oil.

• Applied Biological Chemistry
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• v.45 no.3
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• pp.168-172
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• 2002

Antioxidative activities of solvent fractions obtained from Korean Rhus vernicifera, being used in food industry and as a traditional medicine, were examined by the methods of DPPH scavenging activity, inhibitory effect on autooxidation of linoleic acid, nitrite scavenging activity and the inhibitory effect on xanthine oxidase activity. Ethyl acetate fraction showed potent antioxidative activities. Three compounds were isolated from the ethyl acetate fraction by rotatory locular counter current chromatography (RLCCC), Sephadex LH-20 column chromatography and HPLC. The isolated compounds were 1,2,3-trihydroxybezene, methyl 3,4,5-trihydroxybenzoate and 3,4,5-trihydroxybenzoic acid determined by GC/MS and, $^1H$ and $^{13}C$ NMR. Among the isolated compounds, methyl 3,4,5-trihydroxybenzoate showed the strongest antioxidative activity than artificial antioxidants, BHA and BHT in various methods. However, these isolated compounds did not show cytotoxicity effects on the human cancer cell lines. Therefore, we may suggest that methyl 3,4,5-trihydroxybenzoate can be used as a food additive possessing the potent antioxidative activity.

• Korean Journal of Plant Resources
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• v.17 no.1
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• pp.14-19
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• 2004

Aerial parts of Compositae plants were harvested from pastures and crop fields of Sunchon area at vegetative stage to determine their antioxidant activity. Among 13 species, three species Taraxacum officinate, Breea segeta, and Artemisia princeps were selected as potent plant materials. Through measurement by Rancimat and TBARS method, antioxidative effect was the greatest in Taraxacum officinate among plant species. Antioxidative index (AI) investigated by Rancimat showed Siegesbeckia glabrescensi was 1.51 while commonly-used antioxidants, BHT and ascorbic acid were 3.86 and 2.43, respectively. The highest TBARS value was also obtained from Taraxacum officinate(0.18) at 4 weeks after storage, indicating the plant had the strongest antioxidant activity during long time. Even though TBARS value (0.18) in Taraxacum officinate sample showed lower in all plants than two synthetic antioxidants(0.05-0.09), antioxidant activities of the plants were much higher than that of a control (1.01). The results suggest that the plants have antioxidant potential as an alternative natural antioxidant based on natural plant resources.

• Journal of the Korean Applied Science and Technology
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• v.8 no.1
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• pp.35-43
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• 1991

Dried seeds of Camellia japonica and Thea sinensis were investigated to determine the nature of their antioxidative activity. Activity was measured by the induction period in the coupled oxidation of a substrate lard and extracts or isolates to be tested. 70% methanol and dichloromethane extracts were found to be antioxidative abilities. Their unsaponifiables revealed weak antioxidative activity, although hexane extracts did not show antioxidative effect on lard. Column chromatography for dlchloromethane extracts gave 4 fractions(only 2 fractions were potent). HPLC was used in isolating potent antioxidative components from the column fractions and the precolumn-passed methanol extracts. They were separated into 7 and 8 components, respectively. The column fractions obtained from both seeds comprised trans-p-coumaric acid. trans-p-ferulic acid and an unknown component with minor components such as chlorogenic acid and catechin. On the other hand, the most prominent components in the methanol extracts were an unidentified component. trans-pcoumaric acid, trans-p-ferulic acid, catechin and chlorogenic acid. The unknown compound isolated from the column fractions and methanol extracts was identified as epicatechin by $^1H-and\;^{13}C-NMR$. The antioxidative activities of these components were epicatechin > catechin > chlorogenic acid > trans-p-ferulic acid > trans-p-coumaric acid.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.25 no.5
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• pp.325-330
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• 1992

This paper deals with the antioxidative activities of some spices on the autoxidation of refined sardine oil. The various spices powders(120mesh) were added into the refined sardine oil at the level of $0.1\%$ (w/w), and then incubated at $37^{\circ}C$ Among spices tested, herb spices showed higher antioxidative activities than spicy and seed spices. Especially, the antioxidative activities of herb spices on peroxidation of refined sardine oil were most effective in rosemary and sage. Furthermore, the available antioxidative compounds of rosemary and sage were fractionated into petroleum ether-soluble and -insolubles. Petroleum ether-soluble fractions(PESF) obtained from rosemary and sage on the autoxidation of refined sardine oil had a great antioxidative activities. The yields of PESF obtained from rosemary and sage were $10.3\%\;and\;12.6\%$, respectively. The PESF of rosemary and sage showed higher antioxidative effects than butylated hydroxytoluene(BHT), and indicated predominant metal ion-scavenging effect in PESF-refined sardine oil systems.

• YAKHAK HOEJI
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• v.52 no.4
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• pp.241-251
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• 2008

In this study, isolation of antioxidative compounds was performed for development of anti-oxidizing agent. $CHCl_{3}$, $H_{2}O$, 30%, 60% MeOH, MeOH fractions were examined antioxidative activity by DPPH method, TBARS assay, and SOD like activity. It was revealed that 30%, 60% MeOH fractions had significant antioxidative activity. From 30%, 60% MeOH fraction, nine compounds were isolated and elucidated kaempferol $3-O-{\alpha}-L-rhamnopyranosyl$ $(1{\rightarrow}6)-{\beta}-D-glucopyranoside$ (1), quercetin $7-O-{\beta}-D-glucopyranoside$ (II), quercetin $3-O-{\alpha}-L-rhamnopyranosyl$ $(1{\rightarrow}6)$ ${\beta}-D-glucopyranoside(rutin)$ (III), 6-hydroxykaempferol $3-O-{\beta}-D-glucopyranoside$ (lV), kaempferol $3-O-{\beta}-D-glucopyranosyl$ $(1{\rightarrow}2)$ ${\beta}-D-glucopyranoside$ (V), kaempferol $3-O-{\beta}-D-glucopyranoside$ (VI), luteolin (VII), quercetin $3-O-{\beta}-D-glucopyranoside$ (VIII), apigenin $7-O-{\beta}-D-glucuronopyranoside$ (IX) through physicochemical data and spectroscopic methods (Negative FAB-MS, $^1H-NMR$, $^{13}C-NMR$). Entirely, all compounds had similar antioxidative activity, but more OH group had more antioxidative activity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.5
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• pp.565-569
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• 1993

Antioxidative activity of browning product(BP) fractionated from fermented soybean sauce(SS) was studied during the oxidation process of linoleic acid mixture system. SSBP was a powder type product prepared from fermented soybean sauce by the fractionation through the Sephadex G-10 column and freeze drying of collected fraction. The aqueous model systems were used for the evaluation of antioxidative activity of SSBP during the oxidative reaction at $50^{\circ}C$ by the determination of peroxider and conjugated dienoic acid compounds. The linoleic acid mixture for the aqueous model systems was consisted of linoleic acid(64.6%), oleic acid(27.4%), and other acids in ethanolic phosphate buffer solution(pH 7.0). SSBP had a considerable antioxidative activity with the inhibition of formation of peroxides and conjugated dienoic acids during the autoxidation of linoleic acid mixtures in aqueous model systems. Antioxidative activity of SSBP was relatively higher than SS, however, lower than ${\alpha}-tocopherol$ and butylated hydroxyanisol. The antioxidative effect of SSBP was increased by the its concentrations from 0.05% to 0.5% in the oxidation reactions of aqueous model systems. Therefore, SSBP was considered as one of the potential natural antioxidants for the use of food products.

• Korean journal of food and cookery science
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• v.26 no.2
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• pp.171-179
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• 2010

The objectives of this study were to investigate the antioxidative activity of crackers made with a guava(Psidium guajava Linn.) leaf extract harvested in Korea. Guava leaf extraction using boiling water showed significantly higher antioxidative activities than extracting using 70% ethanol based on the higher total phenolic contents, FRAP, and ABTS assays(p<0.05). The crackers containing 1% guava leaf extract, and 0.075% BHT were stored at $63^{\circ}C$ for 7 days for the Schaal oven test, and the oxidative stability(AV, POV), antioxidative activity(DPPH, FRAP, ABTS assay), and sensory evaluation were compared. The crackers containing 1% guava leaf extract were found to have a higher oxidative stability than the control due to a lower acid value and peroxide value after 7 days of storage. The antioxidative activities of the crackers containing 1% guava leaf extract was the highest after 7 days as determined in the DPPH and ABTS assay, and was lower than crackers containing 0.075% BHT after 4 days as assessed by the FRAP assay. In the sensory evaluation, the crackers containing the 1% guava leaf extract had the highest scores in terms of taste, texture, and overall palatability than others at increasing storage time. As a result, the addition of 1% guava leaf extract harvested in Korea increased the antioxidative effect as well as the sensory acceptability of crackers.