• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 2005.10a
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• pp.56-65
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• 2005

This study was purposed to investigate the antioxidative effects, the enzyme activity of the alcohol metabolizing and melanin production of Maesil(Prune mume). The antioxidant activity of Maesil(Prunu mume) was analyzed by measuring thiobarbituric acid reactive substances(TBARS value) and electron donating ability. And we investigated the changes of alcohol dehydrogenase(ADH) and acetaldehyde dehydrogenase(ALDH) activity by measuring the maximum absorbency at 340nm in vitro and human study. The inhibitory effects of Maesil were investigated in vitro and in B-16mouse melanoma cells on melanin biosynthesis that is closely related to hyperpigmentation. The antioxidant activities for TBA values were 29.65% in ascorbicacid, 45.35% in BHT, 15.99% in extract of dehydrated maesil flesh(EDMF) and 25.00% in extract of dehydrated maesil juice(EDMJ). The electron donating abilities by DPPH were 96.69% in ascorbic acid, 77.82% in BHT, 34.25% in EDMF, and 42.99%in EDMJ. Electron donating abilities by DPPH in the presence of 0.02% EDMF and EDMJ were 53.21% and 59.19% respectively. Facilitating rates of ADH activity were 137.92, 131.58, 152.96, 218.70, 111.76, and 144.27% in maesil juice, 5, 10, and 15% GMT, and 0.5 and 1.0% aspartic acid, respectively. ALDH activity increased in the order of Maesil juice > ALDH > GMT > aspartic acid, and facilitating rate of ALDH activity in Maesil juice was the highest at 976.44%. Maesil extracts inhibited tyrosinase activity that converts dopa to dopachrome in the biosynthesis process. B-16 cells treated by Maesil extracts showed that the viability was over 80%. Maesil and maesil products in vitro and B-16 cells inhibited melanin production significantly.

• Journal of Environmental Health Sciences
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• v.34 no.1
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• pp.55-61
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• 2008

This study was carried out to investigate the antioxidative and antitumor activities of Saussurea lappa for the purpose of developing a functional food. The methanol extract of Saussurea lappa was fractionated with five solvents (hexane, chloroform, EtOAc, BuOH, water) and examined for antioxidative activities and xanthine oxidase inhibitory activity in addition to growth inhibitory activity of human cancer cell (HT-29, SNU-1, HeLa). Total phenol compound contents were higher in EtOAC fraction than other fractions. Also, electron donating ability was over 90% at $500{\mu}g/ml$ (93.1 %) and $1000{\mu}g/ml$ (94.3%). The hexane fraction revealed stronger nitrite scavenging ability than the positive control (ascorbic acid) and its abilities were 22.4% and 42.8% at $500{\mu}g/ml$ and $1000{\mu}g/ml$, respectively. Xanthine oxidase inhibitory activity had similar tendency to electron donating ability. The EtOAc fraction showed high inhibition to xanthien oxidase activities at $500{\mu}g/ml$(81.9%) and $1000{\mu}g/ml$(90.4%). In the antitumor activity test, the hexane fraction exhibited potent growth inhibition activity against HT-29, SNU-1 and HeLa cells. Therefore, we believe that Saussurea lappa can be developed into a functional food with antioxidant activity. Additional studies are required for the hexane and chloroform fractions of Saussurea lappa to develop them into therapeutic supplements for stomach cancer, colon cancer, and cervical cancer.

• The Korean Journal of Food And Nutrition
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• v.21 no.3
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• pp.312-319
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• 2008

The principal objective of was to assess the effects of herb extracts on the antioxidant activity and quality characteristics of Maejakgwa. The total phenolic and flavonoid contents were found to be the highest by a significant degree in the rosemary, lavender, thyme, lemon balm and olive samples, in order. With regard to electron donating ability, increasing concentrations of added herbs resulted in a more significant rise in the DPPH radical scavenging effect in a range of concentrations of between $100{\sim}1000{\mu}g/m{\ell}$. In particular, the rosemary, lavender, and thyme samples were shown to be lower in antioxidant activity than ascorbic acid, but higher than a-tocopherol, thus the antioxidant activities detected in the rosemary, lavender, and thyme samples were considered to be excellent. With regard to reducing ability, increases in the concentration of added herb extract resulted in significant growth. However, the anti-oxidative activity detected in the rosemary extract was indicated to be superior even to that of $\alpha$-tocopherol when added to concentrations of $500{\sim}1,000{\mu}g/m{\ell}$. In our assessment of external appearance, color, flavor, texture, and overall quality, the highest preference was seen in the control group and in the group with 2% added rosemary extract. The lowest score was earned in the group with a 5% addition of rosemary. The functional ingredients and antioxidant activities of the samples were excellent. Our results appear to indicate that rosemary has some value as a natural antioxidant that can prevent oxidation in food.

• Culinary science and hospitality research
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• v.17 no.1
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• pp.208-217
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• 2011

This study explores the antioxidant activity of solvent extracts from Vitis coignetiea skins, and the result is as follows. Total phenolic compound and flavonoids contents were the highest in ethyl acetate extract, $53.4{\pm}1.2\;mg$/100 g and $644.7{\pm}3.7\;mg$/100 g, respectively. Electron donating abilities of solvent extracts from Vitis coignetiea skin were proportionally increased with concentration and ethyl acetate extract ($80.93{\pm}0.58%$) showed the higher activity than BHT($63.21{\pm}0.72%$) at concentration of $50\;{\mu}l$/mL. Reducing power of solvent extracts from Vitis coignetiea skin was the highest in ethyl acetate extract(1.769) at concentration of $1,000\;{\mu}l$/mL. TBARS of ethyl acetate extract was higher than ascorbic acid. Nitrite scavenging ability of solvent extracts from Vitis coignetiea skin(pH 1.2, $1,000\;{\mu}l$/mL) was the highest in ethyl acetate extract($92.5{\pm}2.4%$).

• Journal of the East Asian Society of Dietary Life
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• v.21 no.5
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• pp.713-722
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• 2011

This study was conducted to monitor the quality characteristics of Acai (Euterpe oleracea Mart.) ethanolic extracts by a response surface methodology. The independent variables in the extraction experiments were ethanol concentration (0~100%), extraction temperature ($35{\sim}95^{\circ}C$), and ratio of solvent to sample (10~30 mL/g). The coefficients of determinations ($R^2$) were 0.9596 (p<0.01), 0.9356 (p<0.01), and 0.8842 (p<0.05) for total polyphenol, total flavonoid, and electron donating ability, respectively. The electron donating ability and nitrite scavenging effect improved with an increase in ethanol concentration as opposed to extraction temperature. Anthocyanin content with extraction conditions was 74.421~291.841 mg/L and the coefficient of determinations ($R^2$) was 0.9792 (p<0.01). ORAC (oxygen radical absorbance capacity) with extraction conditions was 137.73~562.94 ${\mu}moles$ TE/g and increased with an increase in ethanol concentration and a decrease in the ratio of solvent to sample content. Estimated conditions for maximum extraction including yield, total polyphenol, total flavonoid, electron donating ability, anthocyanin content, and ORAC were 28~58% for ethanol concentration, $60{\sim}68^{\circ}C$ for extraction temperature, and 10~12 mL/g for ratio of solvent to sample.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.spc1
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• pp.209-214
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• 2006

One hundred Individuals that were collected from plains and mountains all around South Korea were used for this experiment. The inhibition abilities of lipid peroxidation by Artemisia spp. collections were compared with BHT (butylated hydroxytoluene). The results could be confirmed the excellency fur control of lipid peroxide level such as BHT 200 ppm in all mugwort collections. Antioxidant activity (AEAC), electron donating ability (EDA), total phenolic compound, and flavonoids of 100 Artemisia spp. collections were analyzed. Total phenolic compound contents of Artemisia spp. collections were ranged from 156 to 1,767 rng/100 g, and mugwort collections with more than 900 mg/100 g of total phenolic compound content were 20 individuals. Electron donating abilities were ranged from 13.4 to 95.0%, and mugwort collections over 90% of electron donating ability were 23 individuals. Antioxidant activity of ethanol extracts that used ABTS and DPPH radical were measured and mugwort collections with high total phenolic compound contents had high radical exclusion ability as well. Artemisia spp. collections, AC-60, AC-67, AC-77, that showed the high levels of antioxidant activities and had good growth characters and productivity, were selected for mass production.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.10
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• pp.1565-1570
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• 2014

Response surface methodology (RSM) was used to optimize extraction conditions of Pleurotus cornocopiae. Coefficients of determination (R2) for dependent variables ranged from 0.86 at 0.91. Maximum extraction yield was 40.81% under the following conditions: microwave power of 60.08 watts, ethanolic concentration of 12.33%, and extraction time of 6.86 min. Maximum extraction electron donating ability was 35.72% at 44.13 watts, 19.30%, and 4.21 min. Maximum extraction superoxide dismutase (SOD)-like activity was 34.87% at 114.01 watts, 65.88%, and 1.56 min. Maximum extraction total polyphenol content was 31.77 mg/g at 50.52 watts, 23.00% and 2.90 min. Based on the superimposition of four dimensional RSM with respect to extraction yield, electron donating ability, SOD-like activity, and total polyphenol content obtained under various extraction conditions, the optimum ranges of extraction conditions were as follows: microwave power of 71.48~92.84 watts, ethanol concentration of 55.01~71.66%, and extraction time of 3~9 min.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.6
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• pp.677-682
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• 2006

This study was conducted to investigate the effect of garlic extracts on electron donating ability nitrite-scavenging activity and N-nitrosodimethylamine (NDMA) formation. Content of total phenolic compounds was the highest in ethyl acetate extract. Electron donating ability was significantly increased with increasing sample concentration, as $88.0{\pm}1.53%$ from ethyl acetate extract and $77.5{\pm}0.8%$ from butanol extract in concentration of 10 mg/mL. Butanol extract from garlic with highest nitrite scavenging activity and inhibition effect of NDMA formation exhibited $96.9{\pm}0.75%$ and $68.6{\pm}1.15%$ in concentration of 10 mg/mL, respectively. The butanol extract was fractionated into 5 fractions using prep-LC. Nitrite-scavenging activity and inhibition effect of NDMA formation were excellent in fraction III, which further fractioned into 3 subfractions (III-a, III-b and III-c) using prep-LC. Of the 3 subfractions, its activity was the highest in the subfraction III-c. Therefore butanol extract of garlic was suggested to be effective inhibitor of NDMA formation.

• Korean journal of food and cookery science
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• v.28 no.3
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• pp.275-283
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• 2012

This study was conducted to monitor the quality characteristics of Lespedeza cuneata ethanolic extracts, by a response surface methodology. The independent variables were the extraction temperature ($35{\sim}95^{\circ}C}$), extraction time (2~10 hr), and ethanol concentration (10~90%). The coefficients of the determinations (R2) were 0.8562 (p<0.1), 0.9787 (p<0.01), and 0.8344 (p<0.1) in total polyphenol, total flavonoid, and electron donating ability, respectively. The electron donating ability and nitrite scavenging effect were improved with an increase of ethanol concentration, rather than the extraction temperature. ORAC (Oxygen Radical Absorbance Capacity) with extraction conditions was 1,636.47~2,696.99 ${\mu}moles$ TE/g, and was increased with the increase of extraction temperature and 40~60% of ethanol concentration. Estimated conditions for the maximized extraction including the yield, total polyphenol, electron donating ability, nitrite scavenging effect, and ORAC, were $60{\sim}68^{\circ}C$ in extraction temperature, 6~7 hr in extraction time, and 38~60% in ethanol concentration.

• Korean Journal of Food Science and Technology
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• v.35 no.5
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• pp.777-782
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• 2003

Response surface methodology (RSM) was used to monitor the characteristics of ethanol extracts from Hericium erinaceus. A central composite design was applied to investigate the effects of independent variables, ethanol concentration $(X_1)$, and sample ratio $(X_2)$ on dependent variables, soluble solid $(Y_1)$, total phenols $(Y_2)$, crude protein $(Y_3)$, electron donating ability $(Y_4)$, and browning color $(Y_5)$ of the extracts. As the sample ratio increased, the soluble solid content increased. Ethanol concentration played a minor role. Total phenols and crude protein increased with sample ratio. Sample ratio had a greater effect than alcohol concentration in the extraction of soluble solid, total phenols, crude protein, and browning color, with an exception of electron donating ability. The optimum ranges at 2 hr extraction was $3.9{\sim}5.0\;g/l00\;mL$ in sample ratio and $36{\sim}52%$ in ethanol concentration. Predicted values at the optimized conditions were acceptable when compared to experimental values.