• Title/Summary/Keyword: electron donating ability

Search Result 686, Processing Time 0.035 seconds

Antioxidative Activities and Contents of Polyphenolic Compound of Medicinal Herb Extracts (한약재 추출물의 폴리페놀 화합물과 항산화 활성)

  • 박영숙
    • Journal of the East Asian Society of Dietary Life
    • /
    • v.12 no.1
    • /
    • pp.23-31
    • /
    • 2002
  • The antioxidative activity was measured on the substances of water and ethanol soluble extract from Astragalus membranaceus Bunge, Chrysanthemum morifolium Ramat, Lycium chinensis Miller, Glycyrrhiza uralensis Fischer, Angelica gigas Nakai, Zizyphus jojoba Miller, Paeonia lactiflora Pallas, Cnidium officinale Makino by four different in vitro experimental models of DPPH (a,a'-diphenyl-$\beta$-picrylhydrazyl) method, superoxide dismutase like activity, thiocyanate method, and TBARS (thiobarbituric acid reactive substances) method. The Lycium chinensis Miller contained the highest amount of polyphenolic compounds. The electron donating ability of water extract from Glycyrrhiza uralensis Fischer and ethanol extract from Chrysanthemum were higher than those of the others. The superoxide dismutase-like activity of water extract from Astragalus membranaceus Bunge was the highest among those of all the others. The water extract from Zizyphus jujuba Miller showed the highest antioxidative activity determined by TBARS method. Compared to the control, the inducing period associated with the oxidation degree was delayed up to 8 days in both the water extract from Chrysanthemum, Lycium chinensis Miller, Glycyrrhiza uralensis Fischer, and Paeonia lactiflora Pallas and the in ethanol extract from Chrysanthemum and Glycyrrhiz uralensis Fischer. These results support that water and ethanol extracts from 8 kinds of medicinal herbs contain antioxidative compounds.

  • PDF

Biological Activities of Extracts from Omija(Schizandra chinensis Baillon) (오미자 추출물의 생리활성)

  • Kwon, Hoo-Ja;Park, Chan-Sung
    • Food Science and Preservation
    • /
    • v.15 no.4
    • /
    • pp.587-592
    • /
    • 2008
  • We research the development of natural preservatives or functional foods. Here Omija(Schijandra chinensis Baillon) was extracted with distilled water and 70%(v/v) ethanol, and extracts were tested for biological(antibacterial, antioxidative, and fibrino lytic) activities. The polyphenol contents of water and ethanol extracts were 511.5 and 696.6 mg/100 g of Omija, respectively. The water and ethanol extracts from Omija demonstrated antibacterial activity against Listeria monocytogenes and Staphylococcus aureus. The electron-donating abilities(EDAs) of the water and ethanol extracts were 88.6% and 94.5% at 1,000 ppm. The superoxide dismutase(SOD)-like activities of the water and ethanol extracts were 51.2% and 53.6% at 1,000 ppm. The nitrite scavenging abilities(NSAs) of the water and ethanol extract were 70.2% and 76.2% at 1,000 ppm, and were the highest at pH 1.2. The higher antibacterial and antioxidative activities were seen in the ethanol extract, which also had a higher polyphenol content than did the water extract. However, fibrinolytic activities of the water extract were higher than those of the ethanol extract, at all dilutions in the range $1.25{\sim}50%$(v/v). We conclude that extracts of Omija can be used for health food development or natural preservatives in processed foods.

Physiological Properties of $Corni$ $fructus$ Extracts Based on Their Extraction Condition (추출조건에 따른 산수유 열매 추출물의 생리활성)

  • Lee, Hye-Jin;Do, Jeong-Ryong;Kwon, Joong-Ho;Kim, Hyun-Ku
    • Food Science and Preservation
    • /
    • v.19 no.2
    • /
    • pp.271-277
    • /
    • 2012
  • Physiological properties of $Corni$ $fructus$ extracts were investigated. The DPPH radical scavenging activity of 90% ethanol extracts had shown 97.20% at 25 mL/g, which was highest in the all extracts. Total polyphenol content of 30% ethanol extracts had shown 140.01mg% at 25 mL/g, which was highest in the all extracts. The polyphenol contents increased as extract concentration rose (25 mL/g>50 mL/g>100 mL/g). Tyrosinase inhibitory effects of all samples were 23.96~88.71%, expecially, the highest at 60% ethanol extracts of 25 mL/g. Nitrite-scavenging abilities under acidic conditions (pH 1.2) were the most effective in all extracts. The results would be useful for understanding of the physiological properties of $Corni$ $fructus$ extracts.

Antiproliferative and Antioxidative Activities of Methanol Extracts of Echinacea angustifolia (Echinacea angustifolia 메탄올 추출물의 암세포 증식억제 및 항산화 효과)

  • Lee Joon-Kyoung;Koo Seung-Ja
    • Korean journal of food and cookery science
    • /
    • v.21 no.3 s.87
    • /
    • pp.311-318
    • /
    • 2005
  • Echinacea, also blown as the purple coneflower, is a herbal medicine that has been used for centuries, customarily as a treatment for the common cold, coughs, bronchitis, upper respiratory infections, and some inflammatory conditions. We investigated the effects of methanol extracts of Echinacea angustifolia on the cytotoxicity against cancer cells $(HepG_2,\;3LL,\;HL60,\;L1210)$ and antioxidative activity. From the test results, each part of Echinaceashowed a cytotoxic effect against the cancer cell lines, and this cytotoxic effect increased with increasing sample concentration. At 1.0 mg/mL concentration the relative cytotoxic activities of the flower bud, leaf, stern and root parts were $90.5\%,\;52.7\%,\;37.1\%\;and\;19.2\%$, respectively, in $HepG_2$ cells, and $75.5\%,\;93.3\%,\;81.2\%,\;and\;75.1\%$ respectively, in HL60 cells, as evaluated by MTT assay. $IC_{50}(50\%\;inhibitory\;concentration)$ of the methanol extracts of the Echinacea flower bud was 0.214 mg/mL on /$HepG_2$ cells, and that of the Echinacea leaf and root was 0.166 mg/mL and 0.210 mg/mL, respectively, on HL60 cells. After /$HepG_2$ cells were incubated for 6 days at $37^{\circ}C$ with various concentrations of each part, the cell number increased while the inhibition rate on the /$HepG_2$ cell growth decreased. The antioxidative activities of the flower bud, leaf, stem and root parts were $59.0\%$ (0.75 mg/mL), $80.76\%$ (0.5 mg/mL), $95.5\%$ (0.25mg/mL) and $98.15\%$ (0.25 mg/mL), respectively, as evaluated by electron donating ability. These results indicated that Echinacea angustifolia has strong anticancer and antioxidative effects in vitro.

Anti-oxidant and Anti-inflammation Activity of Fractions from Aster glehni Fr. Schm. (섬쑥부쟁이(Aster glehni Fr. Schm.) 분획물의 항산화 및 항염증 활성)

  • Kim, Han-Hyuk;Park, Gun-Hye;Park, Kang-Soo;Lee, Jin-Young;An, Bong-Jeun
    • Microbiology and Biotechnology Letters
    • /
    • v.38 no.4
    • /
    • pp.434-441
    • /
    • 2010
  • The Plants and their extracts containing polyphenol have been shown to be associated with decreased the cause of aging and variety of disease such as reaction oxygen species (ROS) and reactive nitrogen species (RNS) in several recent studies. We conducted to investigate whether the extracts and fractionation isolated from Aster glehni Fr. Schm. has an inhibitory effect association with oxidation or inflammation. The Aster glehni Fr. Schm. 70% aq. MeOH was fractioned according to polarity with n-hexane layer, EtOAc layer, n-BuOH layer and water layer. The electron donating ability of EtOAc, n-BuOH solvent fraction from Aster glehni Fr. Schm. was about 58.0%, 46.4% at $50\;{\mu}g/mL$, respectively. The superoxide anion radical inhibitory effect of EtOAc extracts was about 64.65% at $50\;{\mu}g/mL$, and n-BuOH extracts was 35.66% at $50\;{\mu}g/mL$. EtOAc layer to the inhibition activity of hyaluronidase and lipoxygenase were inhibited about 24.37%, 29.5% at $5\;{\mu}g/mL$. In the anti-inflammation effect of EtOAc layer inhibited the generation of nitric oxide. also, these results showed that EtOAc extract inhibited 81.5% at $50\;{\mu}g/mL$ on the expressions of iNOS protein in Raw264.7 cell line.

Antioxidative Effect of Crude Saponin Fraction Prepared from Culture Product of Basidiomycota cultured with Fresh Ginseng as Substrate (수삼을 기질로 한 담자균 배양물로부터 분리한 조사포닌의 항산화 효과)

  • Jeong, Jae-Hyun;Wee, Jae-Joon;Shin, Ji-Young;Cho, Ju-Hyun;Jung, Dong-Hyun
    • Korean Journal of Food Science and Technology
    • /
    • v.37 no.1
    • /
    • pp.67-72
    • /
    • 2005
  • Antioxidative activity of crude saponin fraction (CSF) prepared from Basidiomycota cultured with fresh ginseng (Panax ginseng C.A. Meyer) as substrate was investigated by analyzing CSFs for ginsenoside and phenolic compounds. On TLC chromatogram, ginsenosides such as $Rg_{2},\;Rg_{3}$, and $Rh_{1}$ which were rare in fresh ginseng, were identified. CSF of Phellinus linteus culture product showed the highest total phenolic content and electron donating ability (EDA), suggesting phenolic compounds contribute to EDA. In vitro lipid peroxidation was inhibited most by CSF of Ganoderma lucidum, indicating that the highest EDA does not imply highest inhibition against lipid peroxidation. Tyrosinase was also inhibited mostly by CSF of G. lucidum. These results suggest culture of Basidiomycota with fresh ginseng has more active substances than fresh ginseng alone.

Improvement of Antioxidative Activity by Enzyme Treatment and Lactic Acid Bacteria Cultivation in Black Garlic (효소 처리와 유산균 배양에 의한 흑마늘의 항산화 활성 향상)

  • Chae, Hee-Jeong;Park, Dong-Il;Lee, Sung-Chul;Oh, Chul-Hwan;Oh, Nam-Soon;Kim, Dong-Chung;Won, Sun-Im;In, Man-Jin
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.40 no.5
    • /
    • pp.660-664
    • /
    • 2011
  • We investigated the improvement of the antioxidative activity of black garlic with enzymatic treatment and lactic acid bacteria cultivation conditions. Celluclast, a commercially-available polysaccharide hydrolyase, was selected to obtain high total polyphenol content in a black garlic suspension. A lactic acid bacterial strain showing fast growth and high acid production in a black garlic suspension was isolated from Kimchi. This strain was identified as Lactobacillus pentosus 310-7. Enzymatically hydrolyzed black garlic was fermented using the L. pentosus 310-7 strain at $30^{\circ}C$ for 15 hr. The pH and titratable acidity achieved were 4.24 and 0.35%, respectively, after 15 hr fermentation. The viable cell population of L. pentosus 310-7 slowly increased to 7.54 log CFU/g. The polyphenolic compound content, known antioxidants, in black garlic was enhanced with Celluclast treatment and L. pentosus 310-7 cultivation. Total polyphenolic compounds were increased to approximately 60% of the initial concentration, and electron donating ability was also improved, from 39.8 to 65.9%.

Development of Chicken Breast Noodles Adding Rubus coreanum Miquel and Opuntia ficus-indica var. saboten (복분자와 백련초가 첨가된 닭가슴살 면류 개발)

  • Kim, Soo-Min;Kim, Eun-Ju
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.38 no.8
    • /
    • pp.1111-1117
    • /
    • 2009
  • Effect of Rubus coreanum Miquel and Opuntia ficus-indica var. saboten in combination with chicken breast and wheat gluten on functional properties and physicochemical characteristics during processing of cooked noodles were investigated. These studies were carried out to investigate functional properties of Rubus coreanum Miquel and Opuntia ficus-indica var. saboten by the antioxidant ability. Antioxidant activities were evaluated by electron donating, xanthine oxidase inhibition rate and contents of total polyphenols. Overall, the antioxidant activities of hot water extracts were a little higher than those of ethanol extracts. Also, the antioxidant abilities at the concentration of 1,000 ppm in hot water extracts were higher than those of ethanol extracts by the determination of total polyphenol content and DPPH, which showed 150.25 mg% in extracts of Rubus coreanum Miquel and showed 69.36% in extracts of Opuntia ficus-indica var. saboten. The effects on processing characteristics of cooked noodles were investigated in combination with transglutaminase (TGase), plant extracts, wheat gluten and chicken breast. Cooking time was very short as 340 second in CB (cooked breast), compared to other treatments. In contrast, NCB (non cooked breast) took a longer time as 779 second. Also, CB was higher than NCB, which showed 146.3% in CB and 61.5% in NCB in water absorption ratio during cooking of noodles. Tubidity of soup was the lowest at 0.240 in NCBT (non cooked breast transglutaminase), which means the lowest loss of solid in noodle during cooking. In case of treatment of TGase, overall texture properties were higher than other samples in hardness, cohesivness, springness and gumminess. In sensory evaluations, cooked noodles treated with TGase showed a higher percentage of overall acceptability than other treatments.

Antioxidant and Antimicrobial Activities of Green Tea at Different Harvest Time (채취 시기가 다른 녹차의 생리활성 연구)

  • Kim, Bum-Keun;Park, Chan-Eun;Park, Kee-Jai;Lim, Jeong-Ho;Jeong, Jin-Woong;Jeong, Seung-Won;Cho, Chang-Won
    • Journal of the East Asian Society of Dietary Life
    • /
    • v.19 no.4
    • /
    • pp.570-578
    • /
    • 2009
  • The present study was conducted to investigate the antioxidant and antimicrobial activities of green tea at different harvest time. The leaves were collected in late March(Ilro), early April(Okro and Ujeon), late April(Sejak), and early May(Eoksu and Hanra). The total polyphenol content of Sejak was highest (28.87mg TAE/g). Electron donating abilities toward $\alpha$,$\alpha$-diphenyl-$\beta$-picyryl hydrazyl (DPPH) radical were approximately 80%. SOD-like activities were above 30%, where ujeon showed the highest activity ($38.95{\pm}0.96%$). The nitrite scavenging ability was pH-dependent and shown to be highest at pH 1.2, and lowest at pH 6.0. The inhibitory effects against the angiotensin I converting enzyme were over 85%, except for Okro ($58.22{\pm}4.66%$) and Hanra ($77.96{\pm}3.83%$). The tyrosinase inhibition rate increased with harvest time. Okro showed the highest caffeine content ($3.86{\pm}0.32%$) and had the highest antimicrobial activities against Listeria monocytogenes, Staphylococcus aureus, Escherichia coli, and Salmonella typhimurium. The combined results of this work revealed that the antioxidant and antimicrobial activities of green tea were independent of harvest time.

  • PDF

Effects of Citrus Byproduct Diet on Meat Color, Rancidity and Freshness in Korean Native Chickens during Cold Storage (감귤 부산물 급여가 냉장 중 토종 닭고기의 표면 색도, 지방산패도 및 선도에 미치는 영향)

  • Moon, Yoon-Hee
    • Journal of the East Asian Society of Dietary Life
    • /
    • v.19 no.4
    • /
    • pp.551-557
    • /
    • 2009
  • The effects of feeding citrus byproducts on the quality of Korean native chickens were investigated during cold storage. Two samples of Korean native chickens (39 weeks old, $1.30{\pm}0.5$ kg) were used for the study: T0 (chickens not fed citrus byproducts) and T1(chickens fed a 4% citrus byproduct diets since from age 17 weeks until 39 weeks old). The breast and thigh meat of each sample were vacuum-packed, and then used for experiments on change in Hunter's color values, acid values (AV), peroxide values (POV), thiobarbituric acid (TBA) values, electron donating ability (EDA), volatile basic nitrogen (VBN) and total plate count during storage for two weeks at 3C. Changes in $L^*$, $a^*$ and $b^*$ values were slower in T1 than in T0. T1 showed slower increment rates for AV, POV, and TBA values during storage, as well as better antioxidant activity, than T0. T1 showed slower increment rates for VBN and total plate counts during storage than T0. Thus, feeding citrus byproducts suppressed change in Hunter's color value, rancidity, and freshness in breast and thigh meat during storage, and resulted in higher EDA value (p<0.05), which implies that the diet has positive effects in maintaining high meat quality.

  • PDF