• Journal of the Society of Cosmetic Scientists of Korea
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• v.42 no.3
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• pp.217-226
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• 2016

In this study, we investigated the antioxidative and cellular protective effects on HaCaT cells and erythrocytes of Moringa oleifera (M. oleifera) leaves extract and its fractions. All experiments were performed with 50% ethanol extract, ethyl acetate fraction and aglycone fraction of M. oleifera leaves. The free radical scavenging activity ($FSC_{50}$) of the extract and fractions of M. oleifera leaves were in the following order: 50% ethanol extract ($77.10{\mu}g/mL$) < ethyl acetate fraction ($20.63{\mu}g/mL$) < aglycone fraction ($17.00{\mu}g/mL$) by using the 1, 1-diphenyl-2-picrylhydrazyl. In $Fe^{3+}-EDTA/H_2O_2$ system using the luminol, reactive oxygen species (ROS) scavenging activities (total antioxidant capacity, $OSC_{50}$) of aglycone fraction ($OSC_{50}=0.63{\mu}g/mL$) was the strongest among all extracts, which was much higher than L-ascorbic acid ($1.50{\mu}g/mL$). In the $^1O_2$-induced cellular damage of erythrocytes, the cellular protective effects of 50% ethanol extract (${\tau}_{50}=46.9min$) and aglycone fraction (${\tau}_{50}=122.1min$) were higher than (+)-${\alpha}$-tocopherol (${\tau}_{50}=37.7min$), known as a lipophilic antioxidant at $10{\mu}g/mL$. After cell damage induced by $400mJ/cm^2$ UVB irradiation, the cellular protective effects of ethyl acetate and aglycone fraction of M. oleifera leaves extract were showed on the concentration from 0.20 to $1.56{\mu}g/mL$. These results suggest that M. oleifera leaves extract and its fractions can function as a natural antioxidant agent in cosmetics on skin exposed to UV radiation by protecting cellular membrane against ROS.

• Journal of the Korean Applied Science and Technology
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• v.36 no.1
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• pp.1-12
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• 2019

After making tea by steaming the Artichoke(Hellanthus tuberosus) nine times and drying them nine times, the ingredients and functions of the Artichoke tea were compared to those of M. It had 342.27kcal/100g in its own deloped Artichoke tea, 73.87g/100g of carbohydrates, 6.80g/100g of crude ash and 8.21g/100g of crude protein. The total of free sugars were 32.66mg/100, among them, fructose 17.40, sucrose 9.03 and glucose 6.05 mg/100g. The total mineral contents of the developed tea was 2,785.67mg/100g. It was 2,563.93mg/100g of potassium, 97.52mg/100g of calcium and 88.78mg/100g of magnesium. The saturated fat of Artichoke tea was 30.34mg/100g and unsaturated fat was 69.66mg/100g, among which the linoleic acid was 47.0mg/100%, palmitic acid was 25.31mg/100% and linolenic acid was 8.61mg/100g. DPPH radical scavenging was 34.2% of teas that were developed, 5.2% of M's for comparison, and 44.0% of index materials. ABTS radical scavenging was 93.0% of teas developed, 61.9% of M's tea and 47.6% of index materials, and SOD like activity was 2.7% of teas developed and 1.6% of M's tea. The flavonoid content was 2.8 fold of the tea developed, 2.0 fold of M's tea and 1.7 fold of index material. The polyphenol content was 38.2 fold, 8.92 fold of M's tea and 14.0 fold of index material. The inhibition rate for ${\alpha}$-glucosidase was 9.83% teas developed and 8.92% of M's. The sensory evaluation compares to the one time extract and the five time extract. Based on the one-time extract, color of tea developed was 83.7%, the M's tea was 50.0%, the flavor was 78%, M's tea was 42.5%, the delicate taste was 66.7% of teas developed and M's tea was 37.5% and the overall acceptability was 73.3% of teas developed, M's tea was 47.5%. The comparison of M's tea showed that the extract decreased as we made it, and the overall symbol level decreased to 46.3% after five time-extyracts, while that of the developed tea decreased to 73.3%. The Artichoke tea developed this way is believed to have greater antioxidant function, higher effective substance content, and a higher affinity than M's tea an index material for comparison purposes.

• Korean Journal of Plant Resources
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• v.25 no.2
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• pp.232-239
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• 2012

A laboratory experiment was conducted to determine the content of phenolics and flavonoids, antioxidant activity and cytotoxicity from methanol extracts of different plant parts of $T.$ $officinale$ F. H. Wigg. Total phenolics [mg chlorogenic acid equivalents (FAE) $kg^{-1}$ DW] was highest in flower extracts (72.0 mg $kg^{-1}$), followed by leaf, root, and stalk extracts of $T.$ $officinale$ ($p$ < 0.05). The result of total flavonoid level [mg naringin equivalents $kg^{-1}$ DW] had same tendency to differential total phenolics contents among plant parts, but showed lower ranges of amount. The antioxidant activity of the methanol extracts from all the plant parts dose-dependently increased. DPPH (1,1-diphenyl-2-picryl hydrazyl radical) free radical scavenging activity was highest in flower extracts ($IC_{50}$ value = 624.3 mg $kg^{-1}$ ), and followed by leaf, root, and stalk extracts of $T.$ $officinale$ ($p$ < 0.05). By means of MTT (3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide) assay, cell viability of Calu-6 for human pulmonary carcinoma and SNU-601 for human gastric carcinoma showed the lowest $IC_{50}$ value in the flower extracts ($IC_{50}$ value = 85.7 and 311.4 mg $kg^{-1}$, respectively), indicating the highest cytotoxicity. The results suggested that total phenolics content and total flavonoids level in different plant parts of $T.$ $officinale$ were highly correlated with antioxidative ($r^2$=0.7280 to 0.9971) or with cytotoxic activities ($r^2$=0.5795 to 0.9515).

• The Korean Journal of Food And Nutrition
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• v.29 no.4
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• pp.521-528
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• 2016

This study was conducted to investigate changes in the proximate composition, antioxidant activities, and ${\alpha}$-glucosidase inhibitory activity of Opuntia ficus-indica (OFI) cladodes cultivated in Jeju (JJ1, JJ2, JJ3) and Jeonnam (JN1, JN2). The difference in the proximate composition (crude protein, lipid and ash content) of OFI between the two regions was not significant. Ca, Mg and Na were the major mineral components of OFI. The ascorbic acid content of OFI ranged from 57.87 to 143.72 mg/100 g. A 70% ethanol extract was used to investigate the antioxidant content and activity as well as the ${\alpha}$-glucosidase inhibitory activity. The total polyphenol and flavonoid contents of OFI were 38.69~55.29 and 3.33~4.03 mg/g, respectively. The antioxidant activities based on the DPPH and ABTS free radical scavenging assays were 45.19~61.52% and 39.15~51.96%, respectively, at a concentration of 1 mg/mL. The inhibitory activity of OFI extracts against rat intestinal ${\alpha}$-glucosidase was 29.72~45.73% at 1 mg/mL concentration, and JN1 showed the highest ${\alpha}$-glucosidase inhibitory activity. This information could be very useful for authentication of Opuntia species with the highest potential as sources of nutritional and therapeutic elements.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.10
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• pp.1378-1387
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• 2012

To investigate the pharmacological activity of chaga mushroom (Inonotus obliquus) on extraction conditions, chaga was extracted using water (reflux at $50^{\circ}C$, decoction over $90^{\circ}C$, pressure at $121^{\circ}C$) or ethanol (reflux at 50, 70, or $90^{\circ}C$). When water extract was further fractionated into crude polysaccharide (IO-CP), yields of IO-CP (4.8~16.8%) were higher than those of ethanolic extracts (IO-E, 1.9~2.7%) at increased temperature. For antioxidant activity, crude polysaccharide (IO-CP-121) obtained by pressurized extraction showed the highest polyphenolic and flavonoid contents (35.10 mg TAE/g and 18.48 mg QE/g, respectively) as well as DPPH and ABTS free radical scavenging activities (26.08 and 27.99 mg AEAC/100 mg, respectively). Meanwhile, IO-CP-D (decoction) and IO-CP-50 (reflux) had more potent mitogenic effects (2.10- and 1.95-fold of saline control at 100 ${\mu}g/mL$) as well as intestinal immune system modulating activities (6.30- and 5.74-fold) compared to IO-CP-121, whereas ethanolic extracts showed no activity. Although no IO-CP showed cytotoxicity against RAW 264.7 cells at 0.1 mg/mL, IO-CP-121 significantly inhibited TNF-${\alpha}$ and NO production as pro-inflammatory factors in LPS-stimulated RAW 264.7 cells (29.2 and 63.5%, respectively). Ethanolic extracts also showed no cytotoxicity at 0.1 mg/mL, whereas inhibition of TNF-${\alpha}$ and NO production was significantly low compared to that of IO-CP-121. In addition, active IO-CP-D was further fractionated into an unadsorbed (IO-CP-I) and seven adsorbed fractions (IO-CP-II~VIII) by DEAE-Sepharose CL-6B column chromatography in order to isolate immunostimulating polysaccharide. IO-CP-II showed the most potent mitogenic effect and macrophage stimulating activity (4.51- and 1.64-fold, respectively). IO-CP-II mainly contained neutral sugars (61.86%) in addition to a small amount of uronic acid (2.96%), and component sugar analysis showed that IO-CP-II consisted mainly of Glc, Gal, and Man (molar ratio of 1.00:0.55:0.31). Therefore, extraction conditions affect the physiological activity of chaga, and immunostimulating polysaccharide fractionated from chaga by decoction is composed mainly of neutral sugars.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.57 no.1
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• pp.51-59
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• 2012

Contents of phenolics and flavonoids, antioxidant activity and cytotoxicity were investigated in the methanol extracts of three different $Taraxacum$ species, $Taraxacum$ $coreanum$, $Taraxacum$ $mongolicum$, and $Taraxacum$ $officinale$. Total phenolics content at $1000mg\;kg^{-1}$ was more present in shoot parts than in roots, and was highest in $T.$ $mongolicum$ shoot and root extracts (76.8 and $40.0mg\;kg^{-1}$, respectively), followed by $T.$ $coreanum$ and $T.$ $officinale$ ($p$ < 0.05). Total flavonoid level had same tendency to total phenolics among $Taraxacum$ species, showing lower amounts ($6.5{\sim}36.4mg\;kg^{-1}$) than total phenolics. The antioxidant activity of the methanol extracts from all the species dose-dependently increased. DPPH free radical scavenging activity at $1,000mg\;kg^{-1}$ was highest in shoot and root extracts from $T.$ $mongolicum$ by 89.6 and 83.4%, respectively. According to MTT assay, cell viability of Calu-6 (human pulmonary carcinoma) was lowest in the $T.$ $mongolicum$ shoot and root extracts ($IC_{50}$ values=83.4 and $66.4mg\;kg^{-1}$, respectively), and followed by $T.$ $coreanum$ and $T.$ $officinale$ (lowest). Calu-6 was more sensitive to the extracts than SNU-601 (human gastric carcinoma). Antioxidative and anticancer activities in three different $Taraxacum$ species was more correlated with total phenolics content ($r^2$=0.0097 to 0.6213) than with total flavonoids level ($r^2$=0.0027 to 0.4627). The results showed total phenolics content and total flavonoids level were highly correlated with anticancer activity and antioxidant activity, and their content and activities were different depending on species.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.10
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• pp.1476-1483
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• 2015

This study was conducted in order to compare changes in the quality characteristics and antioxidant activity of mulberries depending on the degree of ripeness between greenhouse (GH) and open field (OF) cultivation. The mulberries were divided into five degrees of ripeness. Quality characteristics such as pH, acidity, antioxidant activity, and contents of free sugar, organic acid, polyphenols, flavonoids, and anthocyanins were investigated. pH level increased slightly while acidity decreased depending on the degree of ripeness. Fructose and glucose were detected in mulberries as the major free sugar. Fructose and glucose increased rapidly during ripening. Citric acid was major acid and decreased considerably during ripening. Contents of total polyphenols, flavonoids, and anthocyanins increased considerably in the last stage of ripening. Contents of polyphenols, and flavonoids in mulberry from OF were higher than from GH. DPPH and ABTS radical scavenging activities increased rapidly in mulberries of the last degree. Contents of functional components were not greatly different between GH and OF, whereas content of free sugar in GH was higher than that in OF.

• The Korean Journal of Mycology
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• v.38 no.2
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• pp.172-178
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• 2010

The contents of proximate composition, free amino acids and phenolic acids in the Fomitella fraxinea cultivated-Rhus verniciflua stem bark(FRVSB), and its adipogenesis effect were investigated. The proximate composition(%) of FRVSB was as follows: moisture(7.64), ash(6.30), crude fat(3.86), crude protein(3.59) and sugar(not detected); while Rhus verniciflua stem bark(RVSB) contained 1.64, 8.09, 7.28, 6.48 and 5.39, respectively. The total free amino acids concentration was 97.41 mg% in FRVSB and 71.91 mg% in RVSB. Phosphoserine(55.06 mg%), ammonia(17.84mg%) and aspartic acid(6.05mg%) were predominant amino acids. The content of total phenolic acids was 422.89 ppm in ethanol extract and 283.86 ppm in water extract, with syringic and gallic acid as the main component. The FRVSB extracts showed a potent free radical scavenging activity for DPPH(2,2-diphenyl-1-picrylhydrazyl hydrate) with $IC_{50}$ of $28.54\;{\mu}g$(EtOH) and $54.70\;{\mu}g$(water), respectively, whereas $IC_{50}$ value of gallic acid was $1.84\;{\mu}g$. The protective effect of both ethanol and water extract the extracts against UV-induced oxidative stress in NIH3T3 was observed. The water extracts of FRVSB may promote adipogenesis in 3T3-L1 cells.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.11
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• pp.1799-1804
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• 2013

The purpose of this study is to investigate the quality characteristics of cookies prepared with Loquat (Eriobotrya japonica Lindl.) leaf powder (0, 1, 2, 3, and 4%) for flour. The pH of cookie dough decreased significantly in response to the addition of all levels of Loquat leaf powder (LLP). The spread factor of the cookies also increased significantly with more LLP content added to the cookies recipe. In addition, Hunter's color L and a values significantly decreased with increasing LLP content, whereas the b value was increased. According to hardness measurements, the substitution of 1~4% for LLP resulted in increased hardness when samples were compared to the control. Moreover, the addition of LLP resulted in increased DPPH free radical scavenging activity when compared to the control. The results of sensory evaluation showed that the cookies containing 2% had the highest scores.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.12
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• pp.1747-1754
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• 2016

The nutritive and antioxidative properties of eggplant by cooking conditions based on hardness range were evaluated. Three cooking methods (boiling, microwaving, and steaming) with three different times were used, and cooked eggplant was freeze-dried for analysis. For color of peel, fading was most observed during boiling and least during steaming. Although raw eggplant showed high free radical scavenging activity based on 1,1-diphenyl-2-picrylhydrazyl and total polyphenol contents, both were further increased upon steaming but significantly decreased upon boiling. The amount of chlorogenic acid in eggplant increased upon steaming and decreased upon boiling or microwaving. Notable cell wall collapse was observed in the microwaved sample compared to the other two cooking methods. Calcium elution from tissues or the cell wall was observed in all samples, and the amount significantly increased with cooking time, especially by steaming.