• Korean Journal of Food Science and Technology
• /
• v.32 no.4
• /
• pp.928-935
• /
• 2000

This study was carried out to examine the antioxidative, antimicrobial and nitrite scavenging effects of various solvent extracts and different solvent fractions from Schizandra chinensis RUPRECHT(Omija) seed. The results were as follows; The antioxidative activities using lard, soybean oil and linoleic acid were the highest in methanol, ethanol and methanol extract from omija seed, respectively. The free radical scavenging activity using DPPH method was the strongest in acetate fraction of methanol extract from seed. The methanol extract from omija seed had the strongest antimicrobial activities to L. plantarum, B. subtilis, E. coli and P. citrinum, while ethyl acetate extract had the strongest against S. aureus and S. typhimurium. The buthanol fraction from methanol extract had the highest antimicrobial activities, followed by B. subtilis, L. plantarum, E. coli, S. aureus and S. typhimurium. The nitrite scavenging ability was pH dependent, highest at pH 1.2 and lowest at pH 6.0. The buthanol fraction of methanol extract from omija seed had more effective nitrite scavenging ability than other fractions of extracts.

• Korean Journal of Food Science and Technology
• /
• v.32 no.3
• /
• pp.706-712
• /
• 2000

The superoxide dismutase(SOD)-like activities for 26 kinds of herbs and spices and 10 kinds of instant curry products were determined by measuring their abilites to reduce nitroblue tetrazolium. All samples showed the SOD-like activities. Rosemary, cassia, tarragon, allspice, oregano, bay leaves, basil, marjoram, thyme and star anise had higher activities than $10^5\;unit/g$ and clove had highest activity of $232,143{\pm}19.989\;unit/g$. The SOD-like activities for 10 kinds of instant curry products were in the range of $400{\sim}700\;unit/g$ when measured after heat treatment at $100^{\circ}C$ for 10 min. The water extracts of spices, herbs and curries were obtained by heat treatments of $25^{\circ}C$ for 60 min or $100^{\circ}C$ for 10 min, and their nitrite scavenging activity was measured at different pH conditions(1.2, 4.2 or 6.0). The nitrite scavenging activities were higher at acidic pH. However, the effects were not different from two heat treatments. The water extracts from cassia, bay leaves, allspices, oregano, staranise, rosemary, clove and tarragan had high nitrite scavenging activity(>90%) when they were measured at pH 1.2, and those from clove was highest $(97.58{\pm}0.88%)$. The pure curry used as raw materials for instant curry products had the nitrite scavenging activity in the range of $50{\sim}60%$ at pH 1.2 and the activity was not changed during the aging period$(0{\sim}12weeks)$. The ten brands of instant curry products had the nitrite scavenging activities of $12{\sim}28%$ at pH 1.2

• Food Science of Animal Resources
• /
• v.23 no.3
• /
• pp.215-220
• /
• 2003

This study was carried out to produce reduced-nitrite sausages by using the red beet pigment and chitosan. The addition of red beet pigment affected the color of sausage and was effective in nitrite scavenging ability, water holding capacity, and tenderness. The addition of chitosan was effective in water holding capacity and tenderness, but was not effective in nitrite scavenging ability. On the other hand, the use of ${\beta}$-cyclodextrine was effective in water holding capacity and tenderness. Pyrophosphate was only effective in water holding capacity. The adding level of nitrite could be reduced by half by using red beet pigment and chitosan for the development of color of sausage.

• Food Science and Preservation
• /
• v.9 no.4
• /
• pp.369-374
• /
• 2002

This study was performed to investigate the effects of tyrosinase inhibition, xanthine oxidase inhibition and nitrite-scavenging effects of gamma-irradiated Schizandrae Fructus extracts from different solvents. Schizandrae Fructus was extracted by hot water, ethanol, acetone and methanol, and the extracts were irradiated 10, 20 and 30 kGy with gamma rays. All extracts from Schizandrae Fructus showed inhibition effect against tyrosinase. Tyrosinase inhibition effect of Schizandrae Fructus were higher in solvent extracts than hot water extracts by irradiation. The Schizandrae Fructus extracts had a higher inhibitory effect against xanthine oxidase, and the effect was not changed by irradiation. Nitrite scavenging activity, which was measured at various pH conditions (1.2, 3.0, 6.0), was the highest in Schizandrae Fructus extracts at pH 1.2 and 3.0. Hot water extracts provided higher nitrite scavenging effect than those of the methanol, ethanol and acetone extracts. Gamma-Irradiation may not influence on biological activites of the extracts when irradiated up to 30 kGy.

• Korean Journal of Food Science and Technology
• /
• v.25 no.5
• /
• pp.530-534
• /
• 1993

The present study was conducted to investigate nitrite-scavenging ability of the components of traditional tea materials in Korea. The nitrite-scavenging ability was appeared in all the samples examined. Ethanol soluble fractions obtained from water soluble fractions of Cassiae torae semen, Perilla semen, Acantopanacis cortex and Zingiberis rhizoma exhibited higher the nitrite-scavenging effect than ethanol precipitate frecipitate fractions. While opposite results were obtained from those of Zizyphi fructus, Chaenomelis fructus and Schizandrae fructus in the nitrite-scavenging effect.

• Food Science and Preservation
• /
• v.7 no.3
• /
• pp.291-296
• /
• 2000

The present study was conducted to investigate antioxidant, nitrite scavenging and alcohol degradation effects of extracts from leaf and fruit stalk of Hovenia dulcis. Yields of various solvent extracts for Hovenia dulcis leaf and fruit stalk of were higher in water and methanol extract layer, respectively. Ethanol extracts of Hovenia dulcis leaf and fruit stalk of were fractionated with different solvents such as hexane, chloroform, ethyl acetate, butanol and water, yields of water fraction were highest. In the solvent extracts using methanol, ethanol, hexane, chloroform and water, ethanol extracts showed the most effective antioxidant and nitrite-scavenging effects. Ethanol extracts from Hovenia dulcis leaf and fruit stalk of were fractionated, the most natioxidant and nitrite-scavenging effects were ethyl acetate fraction. Alcohol degradation effects from different parts of Hovenia dulcis showed higher leaf and fruit stalk than xylem, branch and seed. Alcohol degradation effects from leaf and fruit stalk increased as time passed.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.41 no.9
• /
• pp.1191-1196
• /
• 2012

The purpose of this study was to investigate the tyrosinase, xanthine oxidase, angiotensin converting enzyme (ACE) inhibitory effects, and nitrite scavenging abilities of Jubak (alcohol filter cake, AFC) hot water and ethanol extracts. Tyrosinase inhibitory effects of Jubak hot water and ethanol extracts were above 85%. Nitrite scavenging ability was higher at pH 1.2 than at pH 4.2 and 6.0. Nitrite scavenging abilities of water and ethanol extracts were above 90% at pH 1.2. Xanthine oxidase inhibitory effect of Jubak hot water and ethanol extracts showed a lower, and the effect did not different by hot water and ethanol. ACE inhibitory effects of Jubak hot water and ethanol extracts were approximately 43~53% and 36~47%, respectively. Overall, our results indicate that Jubak hot water and ethanol extracts may have tyrosinase and ACE inhibitory effects and nitrite scavenging ability, but no xanthine oxidase inhibitory effect. Therefore, Jubak has potential as a cosmetic raw material. Additionally, Jubak could be used as a food additive.

• Korean Journal of Food Science and Technology
• /
• v.32 no.4
• /
• pp.942-948
• /
• 2000

Nitrite scavenging activity of Kimchi added with salted-fermented fish products(SFFP), such as low salt-fermented anchovy sauce(LSFAS), salted-fermented anchovy sauce(SFAS), salted-fermented anchovy(SFA), salted-fermented small shrimp(SFS), low salt-fermented sandlance sauce(LSFSS) and their alternatives, such as oyster hydrolysate(OH), Alaska pollack hydrolysate(APH) and Sea-staghorn extract(SSE) were studied during fermentation at $20^{\circ}C,\;10^{\circ}C\;and\;4^{\circ}C$. Nitrite contents of Kimchi samples added with SFFP were roughly decreased except Kimchi added with SFS and SFAS, which increased at the 2nd day of fermentation. Fermentation of Kimchi at $4^{\circ}C\;and\;10^{\circ}C$ resulted a decrease in nitrite(<5 ppm). Nitrite contents of Kimchi samples added with SFFP alternatives rapidly decreased in the initial fermentation and then kept a low level (<2 ppm). Nitrite scavenging effects of Kimchi samples added with SFFP and their alternatives were steady during fermentation, showing a little variation in samples added with SFFP. Samples added with LSFAS and OH showed higher nitrite scavenging effects(90%) than others$(70{\sim}80%)$.

• Korean Journal of Medicinal Crop Science
• /
• v.17 no.1
• /
• pp.15-20
• /
• 2009

This study was carried out in order to determine the biological activities such as antioxidant activities in nine cultivars of Momordica charantia L. (Korea, China, Japan and Philippine native cultivars). Their antioxidant activities were measured using DPPH free radical scavenging, ABTS cation radical scavenging, and Nitrite scavenging ability. The highest total polyphenol content (16.82 ${\mu}g/m{\ell}$) measured in the native Korea cultivar, and this value was 4.0 ${\mu}g/m{\ell}$ higher than that of the 'Verde Beuhas' cultivar (12.82 ${\mu}g/m{\ell}$). The 'Peacock' cultivar had the highest total flavonoid amount which was 4.38 ${\mu}g/m{\ell}$. The free radical scavenging activity using DPPH method was the highest in the native China cultivar ($RC_{50}$ = 102.6 ${\mu}g/m{\ell}$). ABTS cation radical scavenging activity according to cultivars was significantly higher in 'Peacock'. Nitrite scavenging ability showed the most remarkable effect at the pH 1.2, exhibited to 81.5${\sim}$86.9% by addition of ethanol extract 1${\mu}g/m{\ell}$ from Momordica charantia L. These results suggest that Momordica charantia L. had the potent biological activities, and that their activities exhibited differently depending on cultivars.

• Food Science of Animal Resources
• /
• v.22 no.1
• /
• pp.13-19
• /
• 2002

The natural sources extracted from green tea and pine needle were utilized to investigate the effects of extracts on free radical reaction, lipid oxidation and nitrite scavenging ability. The degree of lipid oxidation is very sensitive to kinds of oil emulsion reacted with iron sources and oxygen species. The antioxidants of extracts from green tea and pine needle were different depending on concentration of extracts, which were a lower TBARS value in 0.3% extracts concentration, compared to 0.1% extracts concentration. And also, the binding ability on iron sources was superior in hot water extracts, but oxygen scavenging ability was the lowest TBARS values in ethanol extracts. The hydroxyl radical scavenging ability of green tea and pine needle extracts had a little low TBARS value in 0.1% and 0.3% extracts concentration in deoxyribose. The ethanol extracts of pine needle were higher than those of hot water extracts on the basis of Fe$\_$2+/ ion content. The ascorbic acid content of green tea showed 14.3 mg/100g in hot water extracts and 16.7 mg/100 g in ethanol extracts. Electron donating ability of extracts showed difference depending on extracts concentration, which were higher in ethanol extracts than those of hot water extracts. The nitrite scavenging effects were tended to be different depending on pH value, however they were decreased overall as pH value was increased. Especially, the nitrite scavenging ability of 0.3% extracts from green tea and pine needle were the mosts effective in pH 1.2 and pH 3.0, which were showed 95% nitrite scavenging ability.