• Nutrition Research and Practice
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• v.4 no.1
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• pp.16-22
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• 2010

Flavonoids are known to be effective scavengers of free radicals. In particular, proanthocyanidins are flavonoids that possess cardiovascular protection, antioxidative activities, and immunomodulatory activities. Here, we evaluated proanthocyanidin contents in the total polyphenolic compounds of pine needle extracts prepared by hot water, ethanol, hexane, hot water-hexane (HWH), and hot water-ethanol (HWE). Analysis of each extract indicated that the ethanol extract contained the highest proanthocyanidin concentration. The HWH and hexane extracts also contained relatively high concentrations of proanthocyanidin. On the other hand, proanthocyanidin content analyses out of the total polyphenolic compounds indicated that the HWH extract contained the highest content. These results suggest that HWH extraction is a suitable method to obtain an extract with a high level of pure proanthocyanidins and a relatively high yield. The HWH extract possessed superior activity in diverse antioxidative analyses such as 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferrous ion chelating (FIC), and ferric-ion reducing power (FRAP) assays. In addition, upon assessing the effects of the pine needle extracts on macrophages (Raw 264.7 cell), the HWH extract exhibited the highest activity. In this study, we discerned an efficient extraction method to achieve relatively pure proanthocyanidins from pine needles and evaluated the biological functions of the resulting extract, which could potentially be used for its efficacious components in functional food products.

• Food Science and Preservation
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• v.14 no.3
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• pp.332-335
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• 2007

Hot water and 95%(v/v) ethanol extracts were prepared from dried Lespedeza cuneata seeds and antioxidant compounds were isolated by solvent fractionation, silica gel adslorption chromatography, Sephadex LH-20 column chromatography, and preparative HPLC. Antioxidant activity was measured using DPPH radical scavenging activity. The 80%(v/v)ethanol and ethylacetate fraction of Lespedeza cuneata seed extracts had stronger antioxidant effects than did the n-hexane fraction. The active antioxidant compounds obtained from hot water and 95%(v/v) ethanol extracts may be identical, based on analysis by Sephadex LH-20 column chromatography and preparative HPLC.

• Journal of Fisheries and Marine Sciences Education
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• v.18 no.3
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• pp.374-378
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• 2006

Eel is Anguilla japonica and Anguillidae family as a freshwater fish, and Japanese name is Unagi. The content of vitamin A of eel muscle are about 4,000IU/100g and they have many effective components, so it is known as healthy food. Therefore, many people have eel that cooked roast and hot-water extract in Korea. WHO encouraged that daily edible content of vitamin A is 2,000IU. Now, Japan government proposes the weight of roasted eel in lunch basket as 50g. But, Korea government does not proposes in every related aspects. Therefore, we researched content of vitamin A in hot-water extract from eel and optimal processing condition of hot-water extract from eel, in order to determine a proper edible volume. The content of vitamin A in eel hot-water extract sold at a market was about 200 IU. This study resulted from the fact that many eel hot-water extracts lacked the vitamin A. The reason was that the lipids were removed for taste on processing. But, The content of vitamin A in eel hot-water extract which didn't removed lipid on processing was about 800IU. Therefore, in drinking for 3packs per day, eel hot-water extract might have adjusted 100mL per pack which is almost consistent with the recommended dietary allowance of vitamin A in WHO.

• Food Engineering Progress
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• v.22 no.4
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• pp.304-308
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• 2018

The interest in and development of healthy foods and nutraceuticals have increased because of the trend for a health-oriented society. Cinnamon is used as a food ingredient as well as a herbal medicine because of its functional properties. In this study, flavoring compounds and antioxidative activities of cinnamon extracts were investigated with different extraction solvents and extraction methods. The contents of flavoring compounds such as coumarin, cinnamic acid, cinnamaldehyde, and cinnamyl alcohol were investigated. The contents of courmarin, cinnamic acid, and cinnamylaldehyde in 70% ethanol extract were higher than those in hot water and subcritical water extracts. The contents of courmarin, cinnamic acid, and cinnamaldehyde in subcritical water extract were higher than those in hot water extract, whereas the content of cinnamyl alcohol was lower. DPPH scavenging activity increased with increasing concentration of the extracts, and the 70% ethanol extract showed the highest antioxidant activity. The ascorbic acid content of the 70% ethanol extract was largest in the antioxidative activity measurement by FRAP analysis. The ascorbic acid contents of the hot water and subcritical water extracts were similar.

• Journal of Digital Convergence
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• v.18 no.7
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• pp.397-403
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• 2020

This study was carried out to investigate the free amino acid and derivatives and phenolic acid and flavonoid compositions and contents of hot water and 95% ethanol extracts of Imperata cylindrica Beauvois var. koenigii root. The purpose of this study is to obtain basic data and to confirm their applicability as functional cosmetic and functional food ingredients on extracts. 15 kinds and 9 kinds of free amino acids were detected in both extracts, respectively. 5 kinds and 4 kinds of protein free-amino acid derivatives were detected in both extracts, respectively. Total phenol contents were 116.50 ± 0.06 and 140.10 ± 0.04 mg% in both extracts, respectively. The total flavonoid contents were 31.80 ± 0.03 and 43.90 ± 0.05 mg% in both extracts, respectively. 5 kinds and 6 kinds of phenolic acids were detected in both extracts, respectively. In the case of flavonoid analysis, no flavonoid compound was detected in the hot water extract while taxifolin was identified in the 95% ethanol extract. Based on the above results, the hot water and 95% ethanol extracts of I. cylindrica Beauvois var. koenigii root are rich in free amino acids, amino acid derivatives, phenolic acids and flavonoids which confirm their potential for applications in cosmeceuticals, nutricosmetics formulations and functional foods.

• Korean Journal of Medicinal Crop Science
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• v.19 no.5
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• pp.362-367
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• 2011

The study was conducted to investigate functional materials as skin whitening and anti-inflammatory agent from Taraxacum officinale and Taraxacum coreanum. The total polyphenol and flavonoid content in the ethanol extract of Taraxacum officinale were found to be 64.07mg/g and 32.46mg/g, respectively. In tyrosinase inhibitory activity, the hot water extract of Taraxacum coreanum was higher than the other extracts. However, in nitric oxide (NO) scavenging ability, the ethanol extract of Taraxacum coreanum was higher than the other extracts. the ethanol extract of Taraxacum coreanum showed strong NO production inhibitory effect in lipopolysaccharide (LPS)-stimulated Raw 264.7 cell. In the cell viability measurement by MTT assay and the lactate dehydrogenase (LDH) assay against L929 cell, the extracts were exhibited fine cell viabilities and normal LDH release levels as nontoxic result in sample concentration of $250{\sim}1000{\mu}g/m{\ell}$. As a result, the ethanol extract and the hot water extract of Taraxacum coreanum could be applicable to functional materials for anti-inflammatory and skin whitening related fields, respectively.

• Korean Journal of Food Science and Technology
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• v.52 no.4
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• pp.342-349
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• 2020

This study was conducted to investigate the applicability of the ground parts such as flower (GF), berry (GR), and leaf (GL) from Panax ginseng C. A. Meyer. The ground parts were extracted from hot water (WE) and 60% ethanol (EE). Total polyphenol and flavonoid contents were 15.02-32.74 and 21.60-484.05 mg GAE/g, respectively. Hot water extract of ginseng leaf (GLWE) and 60% ethanol extract of ginseng leaf (GLEE) showed higher total polyphenol and total flavonoid contents than other extracts. Crude saponin contents were found in the range of 15.30-37.27%. Antioxidant activity of these extracts from ginseng was also analyzed by DPPH, ABTS, H₂O₂ scavenging activity, reducing power, and inhibition effect on lipid peroxidation. We confirmed the results that hot water extract of ginseng leaf (GLWE), 60% ethanol extract of ginseng leaf (GLEE) has high anti-oxidative effects. According to the antioxidant activity results of each extract of ginseng flower, ginseng berry, and ginseng leaf, it is judged that their availability is very high, and if proper processing is performed, it can be used as a functional raw material.

• Biomedical Science Letters
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• v.27 no.3
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• pp.161-169
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• 2021

The present study, antioxidant and anti-inflammatory effects were measured of 6 endemic plants in Indonesian extracted by hot water or ethanol. The Nipa Fruticans Wurmb ethanol extract (NFWE) and Orthosiphon aristatus ethanol extract (OAE) showed the highest polyphenol and flavonoid contents of 203.70 and 33.70 ㎍/mg, respectively. Antioxidant activity of OAE was highest in DPPH radical scavenging activity (77.49% at 10 ㎍/mL) and ABTS⁺ radical scavenging activity (93.36% at 10 ㎍/mL). FRAP activity was significantly higher in NFWE than other extracts. Anti-inflammatory effects of 6 endemic plants in Indonesian extracted by hot water or ethanol were examined using nitric oxide (NO) inhibition assays. In the LPS-induced BV2 cells, OAE showed the highest inhibition of NO production without toxicity. The results of this study, suggest that OAE is a potential functional raw material for antioxidant and anti-inflammatory.

• The Korean Journal of Food And Nutrition
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• v.21 no.1
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• pp.7-14
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• 2008

The study was performed to investigate the biological activity of Enteromorpha intestinalis. In order to examine its blood anti-coagulant effects, Enteromorpha intestinalis was extracted with cold water, methanol, hot water, HCl and NaOH. In general, the alkali extract of Enteromorpha intestinalis was approximately 17 times stronger than the control. The anti-cancer effects of select extracts(methanol, hot water, 0.1 N NaOH, 1 N NaOH) were determined in human melanoma cells(Bl6/F10), fibrosarcoma cells(HTl080) and breast cancer cells(MCF7) by MTT assay. With the treatment of 250 ${\mu}g/m{\ell}$ of methanol extracts. HT1080, B16/F10 and MCF7 cell viabilities significantly decreased to 8.06%, 3.62% and 10.10%, respectively. Thus these results strongly support the possibie use of Enteromorpha intestinalis as a functional materials.

• The Korean Journal of Food And Nutrition
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• v.33 no.5
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• pp.505-511
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• 2020

In this study, hot water and ethanol, acetone, and hexane extracts of the steamed Deodeok were investigated for use as raw materials for natural cosmetics. Hot water and ethanol, acetone and hexane extracts of steamed Deodeok did not indicate cell toxicity up to 300 ㎍/mL concentration in the MTT assay. The tyrosinase inhibition effects of the ethanol extract were higher than the ascorbic acid. The efficacy of the steamed Deodeok's ethanol extract on the elastase inhibition was similar to that of quercetin at higher concentrations. In conclusion, water, ethanol, acetone and hexane extracts of the steamed Deodeok indicated strong possibility as a whitening and anti-wrinkle functional cosmetic ingredient. Among them, the steamed Deodeok's ethanol extract, which showed excellent activity, is highly available because it has high safety compared to other organic solvent extraction methods used in cosmetics, and has minimal irritation to the skin.