• Journal of agriculture & life science
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• v.46 no.1
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• pp.141-151
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• 2012

This study was conducted to investigate the antioxidation and biological activities of 5 kinds of specialized crops (asparagus, aloe, curcumin, backnyuncho and garlic) cultivated in Namhae. All crops were freeze dried and then extracted with 10 folds of $60^{\circ}C$ hot-water, for 8 hours. Collected twice extracted water extract were also freeze dried. Dried extract samples were diluted with deionized water for examination. The total phenolics content was the highest observed in asparagus extract to $23.79{\pm}0.33mg/g$ and total flavonoids of aloe extract was the highest content $17.10{\pm}0.05mg/g$. In all samples, DPPH, ABTs and NO radical scavenging activity were depends on the concentration of the extract tended to increase. ABTs radical scavenging activity was the highest conducted $96.10{\pm}0.06%$ effect examined at $2,000{\mu}g/mL$ in asparagus hot-water extract. NO radical scavenging activity of hot-water extract from curcumin was the highest $250{\mu}g/mL$ concentration observed in $45.04{\pm}1.39%$. In all sample, tyrosinase activity was significantly inhibited with increasing of hot-water extract concentration. As a result, ${\alpha}$-glucosidase inhibition activity was the highest in hot-water extract from backnyuncho on $31.38{\pm}0.94%$ at $250{\mu}g/mL$.

• Advances in Traditional Medicine
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• v.8 no.3
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• pp.266-278
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• 2008

Erythrina stricta, a deciduous tree widely used traditionally in indigenous system of medicine for various ailments such as rheumatism, fever, leprosy, epilepsy etc. The leaves of Erythrina stricta was extracted with ethanol (70%) and used for the evaluation of various in vitro antioxidant assays which includes H - donor activity, nitric oxide scavenging, superoxide anion scavenging, reducing ability, hydroxyl radical, hydrogen peroxide scavenging, total phenolic content, total flavonoid content, total antioxidant activity by thiocyanate and phosphomolybdenum method, metal chelating, $\beta$-carotene bleaching, total peroxy radical assays. The pro-oxidant activity was measured using bleomycin-dependent DNA damage. Ex vivo models like lipid peroxidation and erythrocyte haemolysis were also used to study the antioxidant property of the extract. The various antioxidant activities were compared with suitable standard antioxidants such as ascorbic acid, butylated hydroxyl toluene, $\alpha$-tocopherol, curcumin, quercetin and Trolox. The generation of free radicals viz. $O_2^{{\cdot}-}$, $OH^{\cdot}$, $H_2O_2$, $NO^{\cdot}$ and peroxyl radicals were effectively scavenged by the ethanolic extract of Erythrina stricta. In all the methods, the extract offered strong antioxidant activity in a concentration dependent manner. The total phenolic content, flavonoid content and total antioxidant activity in Erythrina stricta were determined as microgram (g) pyrocatechol, quercetin and $\alpha$-tocopherol equivalent/mg respectively. The extract did not exhibit any prooxidant activity when compared with ascorbic acid. The results obtained in the present study clearly indicates that Erythrina stricta scavenges free radicals and reduces lipid peroxidation, ameliorating the damage imposed by oxidative stress in different disease conditions and serve as a potential source of natural antioxidant.

• Biomolecules & Therapeutics
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• v.10 no.1
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• pp.12-18
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• 2002

Silymarin and curcumin have been used for supportive treatment of liver disease of difffrent etiology due to their hepatoprotective activities. The present study was carried out to investigate the hepatoprotective efffcts of silymarin and/or curcuma extract against hepatotoxins induced liver injury. To investigate hepatoprotective effects, the silymarin and/or curcuma extract were pre-treated orally to experimental animals. And thereafter a single dose of hepatotoxin, carbon tetrachloride ($CCl_4$) and acetaminophen were administered through oral or intraperitoneal route, respectively. Chronic liver damage was induced by subcutaneous injection of $CCl_4$ for 3 weeks (2 times/week). Hepatoprotective and therapeutic effects were monitored by estimating serurn ALT and AST levels and by measuring hepatic glutathione (GSH) and malondialdehyde (MDA)levels. Collagen type 1 was detected with irnrnunostaining to assess fibrosis. The results showed that the mix-ture of silymarin and curcuma extract significantly reduced serum biochemistry levels and MDA levels com-pared with those of control group in both acute and chronic animal models. In antifibrotic effect, the relative hepatic collagen content was significantly decreased by silymarin and/or curcuma extract treatment. It was concluded that the complex of silymarin and curcuma extract have a both hepatoprotective and therapeutic effect synergically in rat liver injury induced by heptotoxins.

• Korean journal of food and cookery science
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• v.29 no.3
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• pp.223-231
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• 2013

This study was carried out for the purpose of inquiring into the effects on shelf-life, quality characteristics, and antioxidant activities, of Majakgwa. This study also regards to the use fermented turmeric powder at varying concentrations in the recipe. The proximate composition of fermented turmeric powder, crude fat, carbohydrate, crude protein, and crude ash was decreased. Viewed division compared to the freeze-dried turmeric curcumin content was increased during fermentation due to the increase of mineral content. With an increased of the amount of fermented turmeric powder used in Majakgwa recipes, the pH of the dough was higher than that of the controlled group. The acid value of Maejakgwa was lowered down, and most effectively controled when adding Turmeric power by 3~6%, and the peroxide value shows high antioxidant ability from the initial storagr period when adding 6%. TBA value appears to have the highest antioxidant ability, when adding 6%, showing lower increasing rate than that of sample group added 0~3% Turmeric powder. When added 9% or more, however, it shows higher TBA value comparing with normal Maejakgwa, the reference group, which indicates on the contrary that the antioxidant ability is lowering. The bitter taste, exterior color, incense of Turmeric, solidity, and crispy level of Maejakgwa with fermented Turmeric powder have been increased significantly as per increase of fermented Turmeric powder, and the sample group added with 9% have shown the best result in the overall taste level. It is anticipated that adding 6~9% of fermented Turmeric powder can increase the storage capability to give the best taste level and effective antioxidant ability by minimizing the off-flavor and bitter taste, through the research as above, which would be the most appropriate blending ratio of Turmeric powder for producing Maejakgwa.

• Korean Journal of Food Science and Technology
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• v.47 no.2
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• pp.211-216
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• 2015

Yukwa was prepared with different amounts of curry powder (0, 5, 10, 15, and 20%) based on the amount of waxy rice flour used, and its physical, sensory, and antioxidant properties were measured. In terms of the textural properties, the hardness began to increase when ${\geq}15%$ curry powder content was used; however, the crispiness was unchanged by the amount of curry powder used. The expansion degree of yukwa significantly decreased when 20% curry powder was used. The internal microstructure was measured by scanning electron microscopy (SEM), which showed a more compact and homogeneous structure as the curry powder content increased. The use of increased curry powder in yukwa decreased the acid and hydroperoxide values, and this could have resulted from the antioxidant action of curcumin in the curry powder. Through sensory evaluation, yukwa containing 15% curry powder was chosen as the most acceptable by the elderly.

• Korean Journal of Food Science and Technology
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• v.52 no.1
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• pp.19-25
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• 2020

Turmeric pigments have been used as coloring agents and functional ingredients. In this study, the extraction property and chemical stability of the pigments were evaluated in several preservative solutions containing NaCl, sucrose, and acetic acid. After 72 h of infusion, the protein and polyphenol levels and antioxidant activity of the turmeric extracts in the solutions were less pronounced than those in water. Acetic acid (12%) was more efficient at extracting curcuminoids from turmeric than water, NaCl (20%), or sucrose (25%). Curcumin was highly abundant in all solutions. The relative yield of bisdemethoxycurcumin (BMC) was the highest in acetic acid, whereas that of curcumin was highest in NaCl and sucrose solutions. Curcuminoids were relatively stable in sucrose and acetic acid; among them, BMC had the highest stability. The stability of the curcuminoid solution decreased based on the increase in NaCl content, whereas it was significantly enhanced in sucrose and acetic acid. The observations from this study can be applied to the processing and storage of turmeric-derived products in these preservative agents.

• Advances in Traditional Medicine
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• v.5 no.2
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• pp.92-99
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• 2005

Asclepias curassavica. Linn, an erect, simple (or) much branched perennial herb with a somewhat woody base, belonging to the family Asclepiadaceae. It has been reported to have multiple pharmacological effect of anti-inflammatory, cardiotonic, anticancer, anthelmintic and to treat piles and gonorrhoea. It is to be expected that several activities might be related to a possible antioxidant action from this plant. The hydro alcoholic extract of Asclepias curassavica was tested in vitro for its antioxidant activities, such as DPPH radical, nitric oxide radical, superoxide anion radical, lipid peroxidation assay, hydroxyl radical, reducing power, and total phenol content. The extract exhibited scavenging potential with $IC_{50}$ value of $8.7\;{\mu}g/ml,\;198.4\;{\mu}g/ml\;and\;21.7\;{\mu}g/ml$ for DPPH, nitric oxide and superoxide anion radicals. The values were found to higher than those of Vitamin-C, rutin, and curcumin, as standards. The extract showed 50% protection at the dose of $134.2\;{\mu}g/ml\;and\;41.4\;{\mu}g/ml$ in lipid peroxidation as well as deoxyribose degradation, those values more to that of standard, vitamin E $(IC50\;values,\;119.2\;{\mu}g/ml\;and\;32.5\;{\mu}g/ml,\;respectively)$. The reducing power of the extract depends on the concentration and amount of extract. Since a significant amount of polyphenol could be detected by the equivalent to $0.0495\;{\mu}g$ of pyrocatechol from 1 mg of extract. It can be concluded that hydro alcoholic extract of aerial part of Asclepias curassavica could be considered as potent antioxidant, which makes it suitable for the prevention of human disease.

• Advances in Traditional Medicine
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• v.4 no.3
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• pp.197-209
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• 2004

The study was aimed at evaluating the antioxidant and antimicrobial activities of methanol extract of Caesalpinia bonducella leaves (MECB) (Family: Caesalpiniaceae). The effect of MECB on antioxidant activity, reducing power, free radical scavenging (DPPH radical, nitric oxide radical, superoxide anion radical, hydroxyl radical and hydrogen peroxide radical scavenging), total phenolic content and antimicrobial activities were studied. The antioxidant activity of MECB increased in a dose dependent manner. About 50, 100, 250 and 500 g of MECB showed 53.4, 61.2, 69.1 and 76.2 % inhibition respectively on peroxidation of linoleic acid emulsion. Like antioxidant activity, the effect of MECB on reducing power increased in a dose dependent manner. The free radical scavenging activity of MECB was determined by DPPH radical scavenging method. The potency of this activity was increased with increased amount of extract. MECB was found to inhibit the nitric oxide radicals generated from sodium nitroprusside $(IC_{50}\;=\;102.8\;g/ml)$ whereas the $IC_{50}$ value of curcumin was 20.4 g/ml. Moreover, the MECB was found to scavenge the superoxide generated by photoreduction of Riboflavin. MECB was also found to inhibit the hydroxyl radical generated by Fenton reaction, where the $IC_{50}$ value is 104.17 g/ml compared with catechin 5 g/ml, which indicates the antioxidant activity of MECB. The MECB capable of scavenging hydrogen peroxide in a concentration-dependent manner. The amounts of total phenolic compounds were also determined. Antimicrobial activities of MECB were carried out using disc diffusion methods with five Gram positive, four Gram negative and four fungal species. The results obtained in the present study indicate that MECB leaves are potential source of natural antioxidant and antimicrobial agents.

• Korean Journal of Medicinal Crop Science
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• v.24 no.2
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• pp.121-128
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• 2016

Background: Turmeric (Curcuma longa L.) that is used as a food material has antioxidant, anticancer and anti-inflammatory properties. Recently the demand for functional foods and drugs has increased. The present study was carried out to determined of contents of residual sulfur dioxide, heavy metals, ash, acid insoluble ash and curcuminoids in turmeric from the Seoul Yak-ryeong market. Methods and Results: A total of 31 samples were obtained. Residual sulfur dioxide was not detected in any samples. Heavy metals (arsenic, cadmium, lead and mercury) were analyzed by ICP-MS (Inductively Coupled Plasma Mass Spectrometer) and a mercury analyzer and were detected in the ranges of 0.00 - 0.28, 0.00 - 0.07, 0.00 - 0.29 and 0.002 - 0.027mg/g respectively. No significant difference were observed between the average heavy metal contents of domestic and imported tumeric. However, average content of ash in domestic samples (7.8%) were significantly higher than that in imported samples (6.1%), whereas that of curcuminoids was significantly higher in imported samples (47.6mg/g) than in domestic samples (11.2mg/g). The average content of acid insoluble ash was not significantly different between two sample types (0.9% in each). Conclusions: There are no specific standards for turmeric used as food materials. Therefore, this study can be provided as basic data for the establishment of quality standards for turmeric.