• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.7
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• pp.941-946
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• 2010

For the long-term goal of using peanut sprouts as a functional food material, the total polyphenol content and the antioxidant activity of methanol extracts were examined with use of 9 day-old peanut sprouts and peanuts collected in Chungbuk, Gyeongbuk and Jeonbuk provinces of Korea, China and Vietnam. The polyphenol levels in the sprout extracts were higher than those of the peanut extracts. The phenolic content of the Gyeongbuk peanut sprout extract (20.4 mg/g) was the highest of the tested samples. After 9 days of germination the peanut sprout extracts had higher activities than those of the peanut extracts. In particular, the activity of Gyeongbuk peanut sprout extract was the highest (37.67% at a concentration of $200\;{\mu}L/mL$), and its reducing power demonstrated a similar trend. The DPPH radical scavenging activities were measured for methanol extracts of cotyledon, root and stem of Gyeongbuk peanut sprouts; the highest (90.96% at a concentration of $200\;{\mu}L/mL$) was the activity of cotyledon. ABTS radical scavenging and $\beta$-carotene bleaching activities also were higher in the cotyledon extract than in those of the root or the stem. The resveratrol content was higher in the Gyeongbuk peanut sprout extract than in the Gyeongbuk peanut extract ($15.05\;{\mu}g/g $and $1.42\;{\mu}g/g$, respectively). These results suggest that peanut sprouts potentially could be used as a functional food material exhibiting antioxidant effects.

• Korean Journal of Food Science and Technology
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• v.47 no.4
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• pp.413-418
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• 2015

This study was conducted to analyze the functional component contents and antioxidant activities of Cedrela sinensis extracts hydrolyzed using four different enzymes. The yield of Viscozyme extract was the highest among the samples, and all enzymatic extracts, except for the commercial glucoamylase (AMG) extract, had significantly higher total polyphenol and flavonoids contents compared to the non-enzymatic extract (p<0.05). Viscozyme extract showed the highest 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and $Fe^{2+}$ chelating ability among the samples. All enzymatic extracts showed high>90% 3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activity, and there was no significant difference between the enzymatic and non-enzymatic extracts. The reducing power of the extracts using Shearzyme or Viscozyme was significantly higher than that of the other samples (p<0.05). Therefore, the results indicated that all enzymatic extracts (especially Viscozyme extract), except for the AMG extract, showed high antioxidant activity compared to the non-enzymatic extract. These result suggested that the enzymatic extracts of C. sinensis can be used in functional foods.

• Korean journal of food and cookery science
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• v.18 no.1
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• pp.51-56
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• 2002

This study was carried out to develop a traditional functional beverage by using hot-water extraction of dried peels of Korean tangerine. The pH of the hot-water extracts of dried tangerine peels decreased as the extraction time increased. The acidity and viscosity of the extracts increased as the extraction time increased. The antioxidative activity of the extracts during the extraction was monitored by measuring the electron donating ability. The electron donating abilities of the extracts were in the range of 80.93-83.27%. Extraction time did not affect the antioxidative activity of the extracts. The fibrinolytic activity of the extracts increased as the extraction time increased. The pH of the beverage made with the peel extract was not affected by the extraction time and the kind of sweetener added. The viscosity of the beverage increased as the extraction time increased. In sensory evaluation the highest score was obtained in the beverage samples made with the ones extracted for 180 min and added with sugar. The aboveresults indicate that the dried peel of Korean tangerine can be used as a functional material in beverage industry.

• Journal of Life Science
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• v.21 no.4
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• pp.576-583
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• 2011

In the course of study for the development of functional food ingredients from seaweeds having useful biological activities, the in-vitro antioxidant and nitrite scavenging activities of the methanol extracts prepared from 35 different seaweeds (17 phaeophyta, 11 rhodophyta and 7 chlorophyta) were determined. At $500\;{\mu}g/ml$ concentration of the methanol extracts, Ecklonia cava, Ecklonia stolonifera, Eisenia bicyclis (Kjellman) Setchell, Ishige foliacea, I. okamurai, Sargassum confusum, S. fulvellum, S. yamade and Zostera marina showed 60% more DPPH and ABTS scavenging activity. The exceptions were found in I. okamurai and Z. marina, which showed 45% and 53% ABTS scavenging activity, respectively. The correlation coefficient between DPPH and ABTS scavenging activities was 0.855, suggesting that the 9 different seaweeds extracts could scavenge anion and cation radicals concurrently. In reducing power, only E.cava, E.stolonifera and E.bicyclis showed above 0.88 ($Abs_{700}$). In a while, in nitrite scavenging activity at $100\;{\mu}g/ml$ concentration of the methanol extracts, 19 different seaweeds extracts including I. foliacea, I. okamurai, S. confusum, S. fulvellum, and S. yamade showed 60% more activity. Calculation of $IC_{50}s$ of DPPH, ABTS and nitrite scavenging activities of 9 different seaweeds extracts further showed that I. foliacea and S. yamade, besides E.cava, E.stolonifera and E.bicyclis, have strong antioxidant and nitrite scavenging activity. These results suggest that the selected 9 different seaweeds could be developed as functional food ingredients and I. foliacea and S. yamade have potential as novel natural sources of antioxidant and nitrite scavenger.

• Journal of Applied Biological Chemistry
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• v.60 no.1
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• pp.73-78
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• 2017

This study provide activity for beauty food of water and 80 % ethanol extracts from Pinus koraiensis leaves. Total phenolic content of extracts from Pinus koraiensis leaves were each 12.22 mg/g (Drying under hot air) and 17.93 mg/g (Drying under shade), 14.36 mg/g (Lyophilization) in water extracts (WE) and 11.9 mg/g and 20.63 mg/g, 17.96 mg/g in 80 % ethanol extracts (EE). The 1,1-diphenyl-2-picrylhydrazyl free radical scavenging activity of extracts from Pinus koraiensis leaves was 96.20 % in EE from drying under shade at extracts concentration. The 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radical decolorization activity of extracts from drying under shade was 99.85 % in WE and 99.80 % in EE at extracts concentration. The antioxidant protection factor (PF) extracts from drying under shade type was 9.63 PF in WE and 10.48 PF in EE at extracts concentration. The thiobarbituric acid reactive substance from Pinus koraiensis leaf was 89.39 % in EE from drying under shade at extracts concentration. The elastase inhibition activity of EE for anti-wrinkle effect showed an excellent wrinkle improvement effect, showing 71.46 % in EE from lyophilization. Collagenase inhibition activity of EE from drying under shade was 97.48 % in extracts. Tyrosinase inhibition activity which was related to anti-melanogensis was observed. The tyrosinase inhibitory effect of extracts from lyophilization was confirmed to be 60.4 % in EE more than another drying methods at extracts concentration. Through out all results, it can be expected Pinus koraiensis leaves extracts to use as a functional material for anti-oxidant and functional beauty food.

• Current Research on Agriculture and Life Sciences
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• v.28
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• pp.25-29
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• 2010

The colored sweet potato, particularly purple sweet potato, has been well known to contain anthocyanins abundantly. This study was conducted to examine the antioxidant properties of purple sweet potato. The chopped purple sweet potato was extracted 2 times with water or acetone for 18 hours at $28^{\circ}C$. The antioxidative potential of each solvent extract was assessed by DPPH free radical scavenging activity assay, FRAP assay, and total phenolic contents. The results showed that both extracts had not only high DPPH free radical scavenging activity but had high level of total phenolic compounds. Furthermore, both solvent extracts were found to have antioxidative effects in human colon cancer cells (HCT 116, HT 29) in DCFDA assay. The notable antioxidant activity of purple sweet potato suggests its significant health benefit and deserves further study to develop into functional food ingredient.

• Fashion & Textile Research Journal
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• v.11 no.2
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• pp.344-349
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• 2009

Optimum dyeing conditions of green tea extracts were investigated toward nylon, cotton, rayon, and tencel fabrics. Affinity of green tea extracts was exhibited much higher onto nylon fabric than the other cellulosics. As for nylon, the adsorption was increased with the increase of dyeing temperature and optimum dyeing pH was around 4~6. Buildup property of green tea extract was good showing a linear relationship between concentration of the extracts and color strength of dyed fabrics within experimental range. Color fastnesses were good to excellent in general except to light.

• Textile Coloration and Finishing
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• v.26 no.2
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• pp.124-130
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• 2014

The aim of this study is to utilize the algae extracts with functionalities such as antioxidant and antimicrobial properties for preparing lip balm. Functional properties of extracts from Dictyota coriacea and Ulva pertusa were evaluated in terms of DPPH radical scavenging activity and antimicrobial activity. Lip balms contained the algae extracts were tested its efficacy by measuring the moisture retention of lip skin after applying human subjects. According to the results of skin moisture retention measurement, lip balm was effective to increase the moisture retention of lip skin. It is considered that the utilization of colorants extracted from algae which are verified of antioxidant effect and antimicrobial activity is valuable and useful in developing the cosmetic products.

• Journal of Applied Biological Chemistry
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• v.64 no.1
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• pp.13-17
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• 2021

Qantitative analysis of six compounds: (+)-catechin, benzoic acid, gallic acid methyl ester, paeonol, paeoniflorin, and albiflorin from Paeonia lactiflora extracts was performed using high-performance liquid chromatography and an ultraviolet (UV) detector, following different extraction methods. A reverse-phase column was used in a gradient elution system, and UV detection was performed at 280 nm. The results showed that the quantity of paeoniflorin was the highest in ethanol and water extracts (73.89 and 57.87 mg/g, respectively) among the six compounds. This study contributes a good analysis method for the contents of P. lactiflora and would be propitious for developing medicines and functional foods.

• Korean Journal of Medicinal Crop Science
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• v.27 no.6
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• pp.365-375
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• 2019

Background: Oxidative stress plays an important role in neuro-degenerative disorders such as Alzheimer's disease. Oxidative stress is mediated by reactive oxygen species (ROS), which are implicated in the pathogenesis of numerous diseases, and account for the toxicity of a wide range of compounds. Methods and Results: In order to study the neuro-protective effect of the complex extracts of Aster scaber Thunberg (AS) and Chaenoleles sinensis Koehne (CSK) against hydrogen peroxide in PC12 cells, cell viability was evaluated by the MTT assay using tetrazole, 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide and the intracellular ROS levels were determined the by 2',7'-dichlorofluorescein diacetate (DCF-DA) assay. In order to examine the anti-amnesic effects of the complex extracts of AS and CSK, behavioral tests were performed on male ICR mice. The ameliorating effect of the complex extracts against Aβ_1-42-induced learning and memory impairment was analyzed by y-maze and passive avoidance tests. The AS and CSK extracts showed neuro-protective activity both in vitro and in vivo, and the neuro-protective effect of their 60 : 40 (AS : CSK) mixture was better than that of the other mixtures. Moreover, the complex extracts synergistically inhibited acetylcholinesterase activity and rapid peroxidation. Conclusions: A mixture of the AS and CSK extracts could be used to develop functional foods and serve as raw materials for the development of therapeutics against Alzheimer's disease.