• Journal of the Korean Society of Food Science and Nutrition
• /
• v.39 no.5
• /
• pp.643-647
• /
• 2010

Gamhongro-ju is a Korean traditional alcoholic beverage made from medicinal herbs and spices. In this study, polyphenol content and antioxidant activities of gamhongro-ju and the 8 individual herb extracts used to make the beverage were determined. Cinnamon, saposhnikovia root, clove, ginger, violet-root cromwell, licorice, citrus peel and logan (2.5 g each) were extracted with 1000 mL of 45% and 60% purified ethanol (PE), and 45% traditionally distilled ethanol (TDE). The individual herb (20 g each) was extracted with 1000 mL of 60% PE. Polyphenol content, DPPH and ABTS radical scavenging activities of the extracts were measured. In the combined herb extracts, polyphenols were significantly higher in the 45% and 60% PE extracted for 90 days than those for 30 days. In the 8 individual herb extracts, the clove extract had the highest polyphenol content (2421~2446 mg/L). ABTS $IC_{50}$ values of the combined herb extracts were lower in the 60% PE and 45% TDE extracted for 90 days than those for 30 days. In the 8 individual herb extracts, the clove and cinnamon had the lowest ABTS and DPPH $IC_{50}$ values. In the individual extracts, ginger had the lowest polyphenol content; however, it was the third in the antioxidant activity.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.33 no.9
• /
• pp.1426-1431
• /
• 2004

This study was performed to investigate the antioxidative effect of ethanol extracts of 5 spices. They were separately extracted in ethanol from dried samples at room temperature, and freeze-dried. In vitro testing were conducted by DPPH (1,1-diphenyl-2-picryl hydrazyl) radical scavenging activity, inhibition of iron-induced linoleate peroxidation and the inhibition of malondialdehyde (MDA) and bovine serum albumin (BSA) conjugation reaction. The ethanol extracts of clove (92.9%) and cinnamon (89.9%) showed the most effective results among five spices in the DPPH radical scavenging capacities. The inhibition rate of ethanol extract of clove on the lipid peroxidation was 55.8%. The ethanol extracts of mustard, wasabi and black pepper were effective in the inhibition of MDA and BSA conjugation reaction showing 73.2%, 72.2% and 61.6%, respectively. These results suggest that five spices tested in this study may enhance the antioxidative capacity, although the results were different according to the assay method and sample.

• Journal of the Society of Cosmetic Scientists of Korea
• /
• v.38 no.4
• /
• pp.311-319
• /
• 2012

Seborrheic dermatitis (SD) is the skin disease occurred because of Malassezia yeast which grows on the skin and scalp, and this yeast lives on sebum lipid, and their metabolite, free lipid acids are thought to be the main irritant on skin. To find out effective cosmeceutical ingredients to treat SD symptoms, we established novel cell-based in vitro model mimicking SD symptoms. This in vitro model adopted the co-culture system with primary sebocyte & HaCaT keratinocyte. We used M. globosa yeast extract, arachidonic acid, linoleic acid and dihydrotestosterone as SD inducers. In the co-culture system with optimized concentrations for SD-inducing cocktail, the production of IL-8 and sebum lipids increased up to 2-fold, and then we screened with commercial essential oils by monitoring IL-8 as a key inflammatory biomarker. Then we found that Cinnamomum zeylanicum oil, Mentha arvensis oil effectively down-regulated IL-$1{\alpha}$, IL-6, IL-8 cytokines which over-produced by SD-inducing cocktail. Additionally, two essential oils also showed inhibitory effect on sebum lipid synthesis from primary sebocyte and growth inhibitory effect to M. globosa yeast (MICs were lower than 0.0625 %). Our recent results suggest that Cinnamomum zeylanicum oil and Mentha arvensis oil could be effective natural herbal remedies to relieve or protect scalp seborrheic dermatitis.

• Journal of Applied Biological Chemistry
• /
• v.63 no.1
• /
• pp.111-116
• /
• 2020

Total polyphenol contents, flavonoid contents, 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activities of ethanol extracts of 20 herbal plants (sage, turmeric, mace, bayleaf, fenugreek, oregano, blackpepper, whitepepper, clove, marjoram, cinnamon, coriander, basil, dillseed, mustard, cadamon, thyme, celery, rosemary, cumin) were analyzed for the screening of high flavonoid-containing plant resource. Thyme extract, showing the highest flavonoid content and a high degree of antioxidant activity, was selected as a bioactive cosmetic material. The total polyphenols and flavonoids contents of thyme extracts were measured as 6.90 mg chlorogenic acid equivalent (CAE)/100 g and 1.71 mg naringin equivalent (NE)/100 g, respectively, and DPPH radical scavenging activities was 90%. Among the tested organic solvents, hexane gave the highest extraction yield. Thus hexane was selected as the most suitable solvent for the extraction of thyme. Response surface method was used to obtain optimized extraction conditions for thyme: reaction temperature of 35.9 ℃, raw material to hexane ratio of 1.63:25 (w/v), and reaction time of 192 min. These predicted extraction conditions was validated by a total flavonoid extraction experiment showing a value equivalent to 96.3% of the predicted total flavonoid content. It is expected that the optimized solvent extraction conditions could be used for the production of flavonoid using thyme.