• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.3
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• pp.374-378
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• 1996

The effects of pine needle extracts on lipid contents and antioxidative enzyme activities in liver of rat were evaluated. Thirty male Sprague-Dawley rats were divided into five groups and fed high fat diets for four weeks. Each group was administered with pine needle extract in the following doses: control, water ; WE-3, hot water extract(3% PN) ; WE-6, hot water extract(6% PN) ; AE-3, acetone extract(3% PN) ; AE-6, acetone extract(6% PN). The results obtained from the experiment were as follows: GOT activities were not significantly different among experimental groups but GPT activities were significantly low in the experimental groups compared to the control group. Liver superoxide dismutase(SOD) activity of pine needle extract administered groups was higher than that of control group. Catalase activities of liver had a similar tendency to SOD activities, but were not significantly different among the groups. Liver TBARS of WE-3 WE and AE-6 groups were slightly lower than those of other groups. Microscopic observation of liver tissue revealed that pine needle extracts increased cellular swelling, which was markedly increased in WE-6 group compared with control group.

• Korean journal of food and cookery science
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• v.28 no.1
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• pp.25-32
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• 2012

This study was carried out to evaluate biological activities concerning extracts according to extraction methods from unripened fruit of Rubus coreanus Miq. The extraction methods were HWE (hot water extraction for 4 hr at $100^{\circ}C$), SFE (extraction for 3 hr at $40^{\circ}C$ under 300 bar, 100% of $CO_2$ fluid), USE (ultrasonification extraction for 4 hr at $50^{\circ}C$ with water), USE+HWE (hot water extraction for 2 hr at $100^{\circ}C$ after ultrasonification process for 2 hr), VE (vacuum extraction for 4 hr at $90^{\circ}C$ under 0.9 bar with water). VE extract showed the highest contents of total polyphenol ($178.78{\pm}3.79\;mg/g$) and total flavonoid ($40.93{\pm}0.68\;mg/g$). $IC_{50}$ values of DPPH radical scavenging activity, linoleic acid peroxidation inhibition activity and LDL (low density lipoprotein) oxidation inhibition activity of HWE extract showed the lowest $35.39{\pm}0.25{\mu}g/mL$, $12.61{\pm}0.31{\mu}g/mL$ and $1.31{\pm}0.02{\mu}g/mL$ among other all extracts, respectively. $IC_{50}$ values of ${\alpha}$-glucosidase inhibitory activities of VE and HWE extracts showed lower $14.34{\pm}0.20{\mu}g/mL$ and $15.83{\pm}0.20{\mu}g/mL$ than those of other extracts, respectively. Specifically, HWE and VE extracts have relatively better biological activities than other extracts; these could be potentially used as a bioactive source for health functional foods.

• Journal of the East Asian Society of Dietary Life
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• v.11 no.4
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• pp.289-294
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• 2001

Yields of shells, appearance of the shellfishes, mineral contents of the shells and their hot water extracts were determined in six shellfishes such as corb shell(CS). short neck clam(SNC). taste clam(TC), ark shell(AS). top shell(TS) and oyster(OY) from the western coast of Korea. Yields of shells in shellfishes were 70.I~80.5% but yields of TC was the lowest as 40.7%. The highest among weight of the shell the shellfishes was the TS(26.2g) and the lowest weight was TC(5.6g) Colors of CS, SNC, TC. AS. TS and OY were yellowish brown, brown, black. greenish brown and gray. respectively. Ca content of the shell of shellfishes was 36.23~38.78% and the content of K and Na were 0.23~4.54% and 1.48~l.59%, respectively. Contents of Na, Mg, Fe. Mn, Zn, Cu. P and S were in the range of 0.01~0.21%. It also contained heavy metals, such as Pb(1.90~7.75 ppm), Cd(0.5~4.50 ppm), As (1.40~4.30 ppm), Se (0.2~l.50 ppm). Cr(1.00~8.30 ppm) and Hg(0.002~8.2 ppm), Ca content in hot water extracts of shell of shellfish was the highest in TC(2,448 mg/100 g), and the lowest in SNC(115 mg/100 g). K content in TC extracts was the highest with the levels of 952 mg/100 g. P content of TC and SNC were 201 and 0.36 mg/100 g, respectively. The contents of Pb, As, Se and Cr were the highest in the extracts of TC and were 110. 40. 90, 20 $\mu$g/100 g, respectively. But Cd was not detected in the extracts of SNC.

• Journal of Food Hygiene and Safety
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• v.31 no.2
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• pp.119-125
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• 2016

Antioxidative components and activities of the extracts from Pleurotus ostreatus extracted at different ethanol concentration were analyzed and their correlation were investigated. Ergothioneine, total phenolic compounds, and flavonoid contents of the extracts from P. ostreatus extracted with hot water (0% ethanol) were the highest ($2.98{\pm}0.05$, $9.51{\pm}0.45$, and $2.83{\pm}0.03mg/g$, respectively) and the contents were decreased according to increase of ethanol concentration for extraction. DPPH and ABTS radical scavenging activities of the extracts from P. ostreatus extracted with hot water were the highest ($80.41{\pm}0.56$ and $91.47{\pm}0.11%$, respectively). FRAP value also showed the highest reducing power by $8.86{\pm}0.33\;FeSO_4\;eq$. mM in hot water extracts. Positive correlations were found between ergothioneine contents and antioxidative active components and antioxidant activity of the extracts from P. ostreatus. Results indicate that hot water extraction was most efficient for the extracts with high antioxidative activities from P. ostreatus.

• Journal of Life Science
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• v.26 no.6
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• pp.680-688
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• 2016

Sipyukmiryuki-eum (SYMYKE), Danjacheongpi-tang (DJCPT), Jipae-san Ⅰ (JPS Ⅰ), Jipae-san Ⅱ (JPS Ⅱ), and Chungganhaeul-tang (CGHUT) are representative herb-combined remedies used in traditional Korean medicine for treating breast cancer patients, as mentioned in "Dongeuibogam." In this study, we investigated the total phenolic contents (TPCs) and the anti-oxidant and anti-microbial activities of hot water and 70% ethanol extracts of these herbal prescriptions. Among the five herb-combined remedies, the extraction yields of the hot water extracts and 70% ethanol extracts were the highest in JPS Ⅱ (34.30%) and DJCPT (30.50%), respectively. The TPCs of the hot water extracts from the herb medicines were rich in the order of JPS Ⅰ < CGHUT < JPS Ⅱ < SYMYKE < DJCPT. In addition, the 70% ethanol extracts from the herb medicines were rich in the order of JPS Ⅱ < JPS Ⅰ < CGHUT < SYMYKE < DJCPT. Among them, DJCPT and SYMYKE displayed a strong anti-oxidant capability, which was determined using ferric-reducing anti-oxidant power and scavenging of 2,2'-diphenyl-1-picrylhydrazyl and 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonate) cationic radical activity assays. In addition, anti-microbial activities against Staphylococcus aureus and Escherichia coli were stronger in the 70% ethanol extracts than in the hot water extracts. Together, these findings reveal a positive relationship between TPCs and their anti-oxidant activities.

• Journal of Food Hygiene and Safety
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• v.38 no.6
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• pp.551-556
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• 2023

This study was conducted to evaluate in vitro antioxidant activity of goat meat hot water extracts and the changes in apoptosis-related protein expression levels in the cancer cells treated with these extracts. Goat meat hot water extracts were prepared using different cuts of goat meat, including foreleg, hindleg, loin, and rib. Among these extracts, the foreleg and hindleg extracts displayed higher (P<0.05) ABTS radical scavenging activity than the other two extracts. Protein expression levels of BAX, p53, and p21 were not different in the cells treated with the extracts from different cuts, regardless of the cell type. Only p53 expression in HT-29 cells was elevated (P<0.05) after loin extract treatment. These results suggest that antioxidant activity and apoptosis-related effects of goat meat hot water extract varied with cut of meat under in vitro conditions. Because all data was obtained from the in vitro experiment, the ability to generalize conclusions is limited. Additional in vivo studies are necessary.

• Journal of the Korean Wood Science and Technology
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• v.45 no.5
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• pp.495-510
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• 2017

This study was to investigate the antioxidant activities of Cryptomeria japonica leaves extracts such as essential oil, methanol extract and hot water extract and to evaluate its potential as a natural antioxidant. Antioxidant activities of extracts were evaluated by DPPH radical scavenging activity, FRAP activity, zanthin oxidase inhibitory activity, and iron ion chelate activity, comparing with the positive controls. According to the results, methanol and hot water extracts showed higher antioxidant activities than essential oil. This fact suggested that terpenoids have lower antioxidant effect than phenolic compounds which were found in methanol and hot water extracts. Especially, acetone and water soluble fractions of methanol extract and ethanol fraction of hot water extract contained a lot of phenolic compounds and hydroxyl group, indicating that many hydroxyl groups and glycosidic bonds showed higher antioxidant effect than the other fractions. These results can suggest that the phenolic compounds which contained hydroxyl group or glycosidic bonds have a certain role for effective antioxidant activities.

• The Journal of the Convergence on Culture Technology
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• v.10 no.2
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• pp.73-80
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• 2024

To determinate the content of acanthoic acid and kaurenoic acid in 70% EtOH and hot water extracts of Eleutherococcus gracilistylus, quantitative analysis of each compound in samples was carried out by a HPLC-UVD. Also, the identification of each acompound in samples was successfully assigned by LC-MS analysis. In result, the contents of acanthoic acid and kaurenoic acid in 70% ethanoic extracts were 28.84±0.21 mg/g (2.88%), 26.38±1.63 mg/g (2.64%), respectively. However, the content of two compounds in hot-water extracts was not observed. In conclusion, it shows that 70% ethanol as a best extraction solvent to extract the acanthoic acid and its metabolite from Eleutherococcus gracilistylus was better than hot-water solvent. The 70% ethanol complex extract of Allium Hookeri and Eleutherococcus gracilistylus showed better effectiveness. In addition, the 70% ethanol extract complex of Allium Hookeri and Eleutherococcus gracilistylus showed better effects than the hot water solvent of DPPH radical scavenging ability, total polyphenols, and flavonoids content. The anti-inflammatory activity were significantly or partially reduced by treatment with ethanol extract complex(SEC) by Allium Hookeri and Eleutherococcus gracilistylus.

• Korean Journal of Plant Resources
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• v.26 no.3
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• pp.347-354
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• 2013

Apple and pear are popular fruits consumed in Korea and are common fruit in daily diet. In order to compare the antioxidant activity of the apple and pear peels, total polyphenol contents, total flavonoid contents, $ABTS^+$ free radical scavenging activity, and DPPH free radical scavenging activity were measured from hot water, ethanol, and methanol extracts of the two fruit peels. The total polyphenol and flavonoid contents were highest in 95% methanol extracts of the apple peelsand 70% ethanol extract of the pear peels, respectively. Total polyphenol contents of the pear peels were higher than that of apple peels, and total flavonoid contents of the apple peels were higher than that of pear peels. The apple and pear peels had the highest $ABTS^{+{\cdot}}$ and DPPH free radical scavenging activity in 95% methanol extracts and 70% ethanol extracts, respectively. $ABTS^{+{\cdot}}$ and DPPH free radical scavenging activity of pear peels was higher than that of apple peels, and the DPPH free radical scavenging activity of apple and pear peels were detected in hot water, 95% methanol, and 70% ethanol extracts, respectively. Ascorbic acid, a synthetic antioxidant used as positive control, had significantly higher scavenging activity than the apple and pear peels. In conclusion, the apple and pear peelshave great potential as natural antioxidants. Therefore, above results should be considered to provide the possibility for the development of high functional antioxidants.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.4
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• pp.786-793
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• 1999

To investigate the effects of medicinal plants on the shelf life of kakdugi, various kakdugies, added with hot water extract from 62 natural plants, were fermented at 20oC for 15 days. In case of control without the addition, the shelf life required to reach the acidity of 1%(as lactic acid) was 7 days. Morethan two fold extension of shelf life was observed with twenty seven extracts, of which six extracts maintained the hardness of kakdugi higher than that of control over the entire fermentation time. And the number of lactic acid bacteria in above kakdugies was not remarkably different from that of control, and the color(a value) of the liquid of kakdugi, added with Chaenomeles lagenaria, Moringa oleifera, Peaonia lactiflora or Citrus tangerina extract, was similar to that of control. In sensory test, the extracts from the above plants except Moringa oleifera were found to be acceptable. It is suggested that the addition of above three extracts may lead to extension of shelf life of kakdugi, based on the acidity, hardness, color and sensory test.