• Korean Journal of Clinical Laboratory Science
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• v.49 no.1
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• pp.8-14
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• 2017

To examine the protective effect of rosmarinic acid on the aluminum of dementia inducer, cultured C6 glioma cells were treated with various concentrations of aluminum chloride ($AlCl_3$) or rosmarinic acid. The cell viability, electron donating ability (EDA), superoxide dismutase (SOD)-like activity, and inhibitory activity of lipid peroxidation were evaluated for the antioxidant effect of rosmarinic acid. In these cultures, $AlCl_3$ sowed a cytotoxic effect by decreasing the cell viability in a dose-dependent manner; then, the $XTT_{50}$ value was measured at $142.2{\mu}M$ of $AlCl_3$ after treating the cultured C6 glioma cells with media containing $120{\sim}160{\mu}M\;AlCl_3$. Therefore, its toxicity was determined as mid-cytotoxic by Borenfreund and Puerner's toxic criteria; while, vitamin E of antioxidant markedly increased the cell viability on $AlCl_3$-induced cytotoxicity in these cultures. This study showed the antioxidant effect of rosmarinic acid via several assays, such as electron donating activity (EDA), superoxide dismutase (SOD)-like activity, and inhibitory activity of lipid peroxidation. From these findings, it is suggested that the oxidative stress is involved in $AlCl_3$-induced cytotoxicity, and rosmarinic acid was effective in the protection of $AlCl_3$-induced cytotoxicity by antioxidant activity. In conclusion, natural resources, like rosmarinic acid, may be a putative antioxidant agent for the treatment of reactive oxygen species (ROS)-mediated disease, such as dementia.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.10
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• pp.1357-1362
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• 2008

This study was carried out to investigate the extract yield, total polyphenolic compounds content, electron donating activity (EDA) and nitrite scavenging activity (NSA) of various red pepper (Capsicum annuum L.) seeds. The water and ethanol extracts showed yields in the ranges of $11.30{\sim}18.93%$ and $3.00{\sim}5.25%$, respectively. Ethanol extract yield was higher than water. In the total polyphenol content, water and ethanol extracts were in the range of $10.22{\pm}1.29{\sim}25.98{\pm}0.55mg/$ and $8.00{\pm}0.57{\sim}33.99{\pm}0.09mg/g$, respectively. Also, nitrite scavenging activities were $70.11{\pm}0.71{\sim}94.07{\pm}0.86%$ and $81.93{\pm}1.77{\sim}99.90{\pm}0.70%$ for water and ethanol extracts, respectively. In the electron donating activity, water extracts showed lower activity than ethanol extracts. The electron donating activity of water extracts was in the range of $0.04{\pm}0.07{\sim}14.31{\pm}0.06%$ while that of NSA of ethanol extracts was $35.48{\pm}0.23{\sim}73.83{\pm}0.04%$.

• Food Science and Biotechnology
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• v.17 no.2
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• pp.379-383
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• 2008

Extraction characteristics of garlic and functional properties of corresponding extract were monitored by response surface methodology (RSM). Maximum extraction yield of 26.41% was obtained at microwave power of 146.29 W, ethanol concentration of 63.31 %, and extraction time of 5.88 min. At microwave power, ethanol concentration, and extraction time of 114.84 W, 58.83%, and 1.42 min, respectively, maximum electron-donating ability (EDA) was 72.86%. Maximum nitrite-scavenging ability was 94.62% at microwave power, ethanol concentration, and extraction time of 81.83 W, 2.65%, and 3.83 min, respectively. Superoxide dismutase (SOD) showed maximum pseudo-activity of 49.12% at microwave power of 34.23 W, ethanol concentration of 33.11 %, and extraction time of 4.40 min. Based on superimposition of 4-dimensional RSM with respect to extraction yield, electron-donating ability, nitrite-scavenging ability, and pseudo-activity of SOD, optimum ranges of extraction conditions were microwave power of 0-100 W, ethanol concentration of 40-70%, and extraction time of 2-8 min.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.5
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• pp.677-682
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• 2011

This study explores the antioxidant activities of solvent extracts from Rhus verniciflua, and the results were as follows. Total phenolic compound and flavonoid contents of Rhus verniciflua were $4.32{\pm}0.17$ mg/100 g and $0.16{\pm}0.02$ mg/100 g, respectively. Electron-donating abilities of solvent extracts from Rhus verniciflua proportionally increased with concentration, and ethyl acetate extract ($95.4{\pm}0.4%$) showed higher activity than that of BHT ($93.3{\pm}1.7%$) at a concentration of 1,000 ${\mu}L$/mL. Reducing power of the solvent extracts from Rhus verniciflua was the highest in ethyl acetate extract ($2.45{\pm}0.03$) at a concentration of 1,000 ${\mu}L$/mL. Nitrite scavenging ability of the solvent extracts from Rhus verniciflua (pH 1.2, 1,000 ${\mu}L$/mL) was the highest in ethyl acetate extract ($95.5{\pm}0.7%$). Therefore, ethyl acetate extract from Rhus verniciflua has similar antioxidant activity as that of BHT.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.5
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• pp.657-666
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• 2012

The purpose of this study was to improve the quality of Korean traditional sauce products by producing short-term green gochujang with cheongyang pepper powder. To determine its antioxidant compounds and activities, we examined vitamin C, capsaicinoid, total phenolic, and total flavonoid contents, as well as electron-donating, SOD-like, ferrous ion-chelating, and nitrite-scavenging activities. Vitamin C content of short-term green gochujang was higher in CON-M than in the sample, whereas capsaicinoid content increased as the amount of cheongyang pepper powder increased. Total phenolic content, total flavonoid content, electron-donating activity, and nitrite-scavenging activity were higher in the sample than in CON-M, and the contents increased as the amount of meju powder increased. Green gochujang containing the highest amount of cheongyang pepper powder showed the highest SOD-like, and ferrous-ion chelating activities as well as superior nutrient contents, compared to red gochujang.

• Food Science and Biotechnology
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• v.14 no.6
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• pp.836-840
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• 2005

Extraction characteristics of Bonus species of Brassica oleracea var. capita and functional properties of corresponding extract were monitored by response surface methodology (RSM). Maximum extraction yield of 44.07% was obtained at ratio of solvent to sample of 27.94 mL/g, ethanol concentration of 24.35%, and extraction temperature of $55.21^{\circ}C$. At ratio of solvent to sample, ethanol concentration, and extraction temperature of 21.11 mL/g, 58.53%, and $68.83^{\circ}C$, respectively, maximum electron-donating ability was 48.44%. Maximum inhibitory effect on tyrosinase was 68.94% at ratio of solvent to sample, ethanol concentration, and extraction temperature of 24.08 mL/g, 10.49%, and $78.71^{\circ}C$, respectively. Superoxide dismutase (SOD) showed maximum pseudo-activity of 24.78% at ratio of solvent to sample of 22.66 mL/g, ethanol concentration of 45.69%, and extraction temperature of $93.81^{\circ}C$. Based on superimposition of four-dimensional RSM with respect to extraction yield, electron-donating ability, and pseudo-activity of SOD, optimum ranges of extraction conditions were ratio of solvent to sample of 20-30 mL/g, ethanol concentration of 35-65%, and extraction temperature of $50-80^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.2
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• pp.349-355
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• 2000

Onion was extracted by methyl alcohol and some physiological activities and antioxidative effect of the extracts on soybean oil, corn oil, lard and shortening were compared with commercial antioxidants such as $\alpha$-tocopherol and BHT. The electron donating ability was about 70% at concentration above of 30mg/mL. Nitrite scavenging effects of all concentrations diminished at higher pH, while in the case of pH 1.2, it showed a nitrite scavenging effect of more than 80% af concentration above of 30mg/mL. And also, the angiotensin I-converting enzyme inhibitory effect was good above 80%. The soybean oil, corn oil, lard and shortening containing different levels of the onion extract were stored at 6$0^{\circ}C$ to evaluate the antioxidative activity of onion extracts. Peroxide value, acid value and TBA value of each oil were detected. Onion extract was very effective to retard oxidation of soybean oil, corn oil and lard, and especially, the very high antioxidative effect was observed for lard.

• The Korean Journal of Food And Nutrition
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• v.24 no.3
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• pp.306-311
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• 2011

This study was performed to investigate the effect of Portulaca oleracea extract on the antioxidant and antimicrobial activities against Helicobacter pylori. The each solvent extracts prepared from Portulaca oleracea were investigated by measuring total phenolic compounds, electron donating ability, superoxide dismutase-like ability and thiobarbituric acid reactive substances The herb extractor extract yielded the highest content of total phenolic compounds(72.2 mg%). The electron donating abilities(EDA) of ethyl acetate and methanol extracts showed high antioxidant activity. The superoxide dismutase (SOD)-like abilities of ethyl acetate and petroleum ether extracts also showed some activity. The antioxidant activity of thiobarbituric acid reactive substances was not significant. The petroleum ether extract of Portulaca oleracea showed the highest antimicrobial activity at 10,000 ppm concentration.

• Food Science and Preservation
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• v.15 no.3
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• pp.325-331
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• 2008

The propose of this study was to investigate the antioxidant activity of 80% ethanol extracts and various solvent fractions of dandelion (Taraxacmn officinale) leaves and roots, Total phenolics and phenolic acid contents were also examined. The total phenol content of leaves and roots were $7.9{\pm}0.4%$ and $9.4{\pm}0.3%$ respectively. Eight phenolic acids were separated by GC, among which caffeic acid (113.7 mg%)and m-coumaric acid (152.6 mg) were the dominant phenolic acids in leaves and roots, respectively. Amongst solvent functions of leaves and roots, the ethyl acetate fraction showed the strongest radical scavenging activity. A strong correlation was found between total phenol content and electron-donating ability, and ABTS radical scavenging activity showed a similar trend as electron-donating ability. Hydroxyl-radical-scavenging activity and lipid peroxidation were significantly higher in the ethyl acetate fraction than other factions. In particular, the SOD-like activity was highest (43.6%) in the ethyl acetate fraction of dandelion leaves, and was higher than that of trolox. Thus, the ethyl acetate fraction of dandelion leaves exhibited significant phenol content, antioxidant activity, and free-radical-scavenging effects.

• Korean Journal of Food Science and Technology
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• v.29 no.1
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• pp.38-43
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• 1997

Free phenolic acids (FPA), soluble phenolic acid esters (SPA) and insoluble-bound phenolic acids (IPA) were extracted from defatted Perillae semen flour and the antioxidative components in FPA extract was separated by column chromatography and HPLC. Total phenolic content of defatted Perillae semen flour was 0.38% as chlorogenic acid and each percent ratio of the content of FPA, SPA and IPA to total phenolic content was 71.1%, 15.8% and 13.1%, respectively. The antioxidative activity was compared by measuring of electron donating ability (EDA) and thiobarbituric acid value (linoleic acid substrates). The FPA extract was showed the highest antioxidative activity among the three kinds of phenolic extracts. The FPA extract showing the highest antioxidative activity was separated by silica gel column chromatography and then the separated fractions were compared in terms of antioxidative activity. The fractions of acetone : methanol (8 : 2) showing the highest antioxidative activity was further separated by HPLC. Five fractions (F-I, F-II, F-III, F-IV and F-V) were observed on the HPLC chromatogram and F-I fraction showed the highest antioxidative activity.