• Journal of the Korean Society of Tobacco Science
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• v.29 no.2
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• pp.90-97
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• 2007

This study was conducted to evaluate the effect of additives (antioxidants for free radicals reduction) in cigarette filter treated with various antioxidants (three types of proanthocyanidins and ascorbic acid) and various concentrations of ascorbic acid and loaded with activated carbon on the delivery of free radicals of mainstream smoke (MS) by ESR. Also, we analyzed Hoffmann's analytes andscavenger activity according to the storage time and in vitro cytotoxicity. The analysis of spin number of vapor and particulate phase free radicals in MS are decreased to $14{\sim}24\;%$ and $16{\sim}40\;%$, respectively. As aresult of antioxidant potential for inactivity of vapor and particulate phase free radicals, natural antioxidants were more effective than ascorbic acid. Based on the result of the analysis of Hoffmann's analytes for various antioxidantstreated cigarette filters during the smoking, cigarette filter treated with ascorbic acid showed the lower amount of the deliveries of hydroquinone, isoprene and quinoline in MS than those treated with the other antioxidants. In the significant t-test on the difference of the cytotoxicity among the various antioxidants treated-cigarette filters, there are no significant differences at the 95 % confidence level. Those results indicated that the antioxidants were useful for reducing free radicals in MS because of the fast reaction between antioxidant and free radicals.

• Journal of the Korean Applied Science and Technology
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• v.9 no.1
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• pp.47-54
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• 1992

The natural antioxidant such as e-tocopherol and synthetic antioxidant BHT were used to compare antioxidative effects of those antioxidants from the physico-chemical properties and fatty acid composition changes in the soybean oil due to number of frying. The composition of frying oil were consisted of a group(Fresh oil), B gorup(Fresh oil added with 0.05% ${\alpha}$-tocopherol), C group(Fresh oil added with 0.2% ${\alpha}$-tocopherol), D group(Fresh oil added with 0.1% BHT), E group(Tocopherol removed oil from oil by active alumina column chromatography The results obtained were as follws : 1. The color was determined by the Lovibond colorimeter color intensity increased number of frying oil. 2, The acid value, TBA value and Carbonyl value were increased number of frying oil. 3. Natural antioxidants less effective than BHT but effect of ${\alpha}$-tocopherol was very similar to that of BHT. 4. The order of antioxidative effect was 0.1% BHT, 0.2% ${\alpha}$-tocopherol, 0.05% ${\alpha}$-tocopherol, fresh oil, tocopherol remove oil.

• Food Science and Preservation
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• v.11 no.1
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• pp.126-129
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• 2004

To elucidate the effect of various natural antioxidants on the safflower oil, rosemary extract, green tea extract, isoflavon, Phaffia rhodozyma extract, tocopherol, sesamol, and BRA as a control were added to the safflower oil and stored at 60$^{\circ}C$ for 4 weeks. During storage, its viscosity and antioxidative activity were determined. Viscosity of the oil increased with increasing storage period and was related with its antioxidative acvtivity. Antioxidative avtivity among antioxidants used in this study were in order of green tea extract>BHA>tocopherol>rosemary extract>isoflavon>sesamol>Phaffia rhodozyma extract. Green tea extract was the best in terms of antioxidative acvtivity. After 4 weeks, its peroxide value decreased up to 80.4％ of the control, and 42.1％ for acid value and 47.4％ for TBA value decreased.

• Proceedings of the Korean Society of Applied Pharmacology
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• 1998.11a
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• pp.162-162
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• 1998

Various natural compounds act as antioxidants in protection against lipid peroxidation. Lipid peroxidation yields a variety of decomposition products which have been implicated in not only decreasing the nutritional value of food, but also in developing an off-flavor and toxic substances. As a source of safer and more effective natural antioxidants of natural origin have been widely investigated. Some Indonesian plants have evaluated for their antioxidative activity, and suggested the possible existence of various antioxygenic compounds in them. We attempted to study such antioxygenic compounds with simple method evaluation. As we are interested in the natural product compounds, we examined of several sample such as edible sea-weeds, and some edible fruits. Sea-weed, Eisenia bicyclis, one of the edible brown algae, exhibited the activity. As a traditional food additive consumed by Indonesian, Garcinia parvifolia is used as taste supplement in region West Sumatra, have been studied. Our current studies on the semi-polar fractions shows the activity by the thiocyanate method test. Another sample, Garcinia mangostana, a famous fruit with sweet taste, the part kernel have also evaluated. The acidic fraction of the extract showed antioxidative activity. Some other active components were found in the neutral and BuOH fractions.

• Korean Journal of Pharmacognosy
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• v.29 no.1
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• pp.28-34
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• 1998

It has been known that diseases related with aging or cancer result, at least in part, from free radicals, and antioxidants may reduce or prevent the abnormalities associated with free radical formation via its scavenging action. Thus, this study was carried out to investigate the antioxidative and antimicrobial activities of nut species for the purpose of developing antioxidant from natural products. Antioxidant activities of four kinds of nuts such as chestnut, groundnut, walnut and acorn were examined by measuring the radical scavenging effect on 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical. The extracts from chestnut hull and acorn barnyard millet showed strong antioxidative activities among 10 samples tested. Because of their highest antioxidative activity among 10 samples, radical scavenging effects of 4 different extract compartments (Hexane, EtOAc, BuOH and $H_2O$ extracts) from chestnut hull and acorn barnyard millet, were further examined by DPPH method. EtOAc and BuOH extracts exhibited antioxidative activities similar to those of natural, tocopherol or synthetic antioxidants, BHA. These findings demonstrates that major fraction of the antioxidative activity of chestnut hull or acorn barnyard millet was the EtOAc and BuOH extract compartments. However, antimicrobial activities against food-related bacteria and yeasts was relatively weak.

• Journal of Food Hygiene and Safety
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• v.12 no.1
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• pp.15-19
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• 1997

The stability of monascin yellow pigment isolated from Monascus purpureus was determined over a period of storage for the wide range of pH, various metal ions and antioxidants. The absorption maximum of monascin pigment was 385 nm. Monascin pigment was more stable in acid solutions than in alkaline (pH 9 and pH 11) during storage period. It was also observed the reduction of absorption was occur after 3 days storage. The stability of monascin pigment was not changed by adding the various metal ions of the concentration of 10-4 M, however, it was unstable by adding the Zn2+, Al3+ and Fe3+ of 103- M concentration. The antioxidants. BHA, BHT, cysteine and L-ascorbic acid, have no effects on the stability of monascin yellow pigment. Thus, it may be concluded that the monascin pigment is stable and useful food additives as the natural colorant except for the alkaline food and food containing the Zn2+, Al3+ and Fe3+.

• Natural Product Sciences
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• v.14 no.4
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• pp.244-248
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• 2008

It is well known that excessive production of reactive oxygen species (ROS) leads to oxidative stress, loss of cell function, and ultimately apoptosis or necrosis. To search for natural antioxidants able to modulate cellular oxidative stress, we investigated the protective effect of ethanol extracts of 17 medicinal plants selected from the preliminary antioxidant screening on tert-butyl hydroperoxide (t-BuOOH)-induced oxidative stress in human keratinocytes. The result showed that extracts of the four plants, Distylium racemosum, Astilbe chinensis, Cercis chinensis and Sapium japonicum, exhibited significant cytoprotective activity (over 50% protection) against t-BuOOH-induced cellular injury.

• Animal Bioscience
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• v.36 no.3
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• pp.385-403
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• 2023

Male fertility is affected by multiple endogenous stressors, including reactive oxygen species (ROS), which greatly deteriorate the fertility. However, physiological levels of ROS are required by sperm for the proper accomplishment of different cellular functions including proliferation, maturation, capacitation, acrosomal reaction, and fertilization. Excessive ROS production creates an imbalance between ROS production and neutralization resulting in oxidative stress (OS). OS causes male infertility by impairing sperm functions including reduced motility, deoxyribonucleic acid damage, morphological defects, and enhanced apoptosis. Several in-vivo and in-vitro studies have reported improvement in quality-related parameters of sperm following the use of different natural and synthetic antioxidants. In this review, we focus on the causes of OS, ROS production sources, mechanisms responsible for sperm damage, and the role of antioxidants in preserving sperm fertility.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.5
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• pp.747-752
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• 2011

We conducted a study to select a suitable natural antioxidant from tocopherol, rosemary extract, and green tea extract to be added to commercially-available palm oil to extend the shelf life of non-dairy cream. The green tea extract (400 ppm added) was the most effective of the 3 antioxidants added to the palm oil, increasing OSI time by a factor of 2.3. By examining the correlation coefficients among parameters for storage period, the sensory score indicated that the non-dairy cream was suitable. The shelf life of the TE (green tea extract, 400 ppm) and TEA (TE plus 0.002% ascorbic acid) oils was extended to 24% and 51% more than that of the control at $25^{\circ}C$, respectively. At $20^{\circ}C$, the shelf life of the TE oil was 2.5 months and that of the TEA oil was 5.5 months, increases of 28% and 62.5%, respectively, over the control.

• Journal of Ginseng Research
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• v.23 no.4
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• pp.205-210
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• 1999

The growth of hairy roots were increased $69\%$ by 0.1 mM DCPIP under light conditions. In these conditions, the contents of seven ginsenosides were none significant variation. The influence of electron inhibitors on growth and ginsenoside contents in ginseng hairy roots was tested. The growth was inhibited $71\%\;and\;22\%$ respectively by CCCP and methylamine. The ginsenoside contents were as decreased above $45\%$ in all treatment tested except triazine treatment. In antioxidants treatment, the growth of hairy roots was increased about $68\%$ by propylgallic acid, about $23\~25\%$ by ascorbic acid or 2,5-dimethylfuran, while the contents of seven ginsenosides were none significant variation. The ginsenoside productivity was high when hairy roots were cultured in $\circledR^{\wedge}MS$ medium for 4 weeks and then transferred to 1/2MS medium with ascorbic acid or 2,5-dimethylfuran for 1 weeks in light conditions. It is suggested that ginsenoside productivity could be accelerated by some antioxidants in hairy root cultures of ginseng.