• Nutrition Research and Practice
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• 제5권4호
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• pp.281-287
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• 2011

In this study, we evaluated the antioxidant activity of pine needle extracts prepared with hot water, ethanol, hexane, hot water-hexane (HWH), and hot water-ethanol (HWE), using the DPPH (1,1-diphenyl-2-picrylhydrazyl) radical method. The hot water extract possessed superior antioxidant activity than the other extracts. We also compared the antioxidant activity of pine needle extracts through ROS inhibition activity in a cellular system using MC3T3 E-1 cells. The hot water extract exhibited the lowest ROS production. The pattern of HPLC analysis of each extract indicated that the hot water extract contained the highest proanthocyanidin level. The pine needle hot-water extract was then isolated and fractionated with Sephadex LH-20 column chromatography to determine the major contributor to its antioxidant activity. The No.7 and 12 fractions had high antioxidant activities, that is, the highest contents of proanthocyanidins and catechins, respectively. These results indicate that the antioxidant activity of procyanidins from the hot water extract of pine needles is positively related to not only polymeric proanthocyanidins but also to monomeric catechins. Moreover, the antioxidant activity of the pine needle hot water extract was similar to well-known antioxidants, such as vitamin C. This suggests that pine needle proanthocyanidins and catechins might be of interest for use as alternative antioxidants.

• 한국식품영양과학회지
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• 제25권3호
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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.

• 생명과학회지
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• 제10권4호
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• pp.326-332
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• 2000

In order to investigate the possibility of functional property improvement of meat products, four kinds of pork patties were prepared with water 10% as control, mugwort extract 10%, pine needle extract 10% and fatsia leaf extract 10%, respectively. In case of control moisture content was higher, but crude fat was lower, compared to patties treated with plant extracts. Crude ash content of pine needle extract treatment showed higher level than that of other patties. pH range of patties revealed to 5.92∼5.978. In raw patties Hunter's L-and a-value of control were higher than those of plant extract treatment, and a-value of raw patties showed higher level than that of cooked. Yield, water holding capacity, salt soluble protein extractability and gel strength among patties did not show significant differences. In control patty, fat retention was lower compared to other plant extract treatments, but water soluble protein extractability was higher compared to pine needle. Values such as hardness, springiness, cohesiveness, gumminess and chewiness were not significantly different among the patties. In sensory scores such as aroma, juiciness and palatability, significant differences were not observed among cooked patties, but texture score was higher in the order pine needle, mugwort, fatsia leaf and control.

• 한국식품영양과학회지
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• 제25권3호
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• pp.367-373
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• 1996

The effects of pine needle extracts on serum and liver lipid contents were evaluated in rats. Thirty male Sprague-Dawley rats weighing 329$\pm$4 were divided into five groups and fed high fat diets for four weeks. Each group was administered with following pine needle extract: 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). Weight gains were significantly lower in WE-6 group than other groups. But there was no significant difference among other three groups. Intakes of diet and water containing the extract and the weights of liver, kidney, heart and spleen were not significantly different among the groups. The contents of serum and liver triglyceride in the WE-3 group were lower than those of control group. The contents of HDL-cholesterol in serum of the WE-3 group was significantly higher than other groups. The value of risk factor index(RFI) was determined to be low especially in case of WE-3 group. Due to pine needle extract administration, concentration of liver total lipid in WE-3 group was significantly lower than that of the control group. These results suggest that the WE-3 may reduce elevated levels of serum and liver lipid contents in rat fed high fat diet.

• 한국식품저장유통학회지
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• 제9권2호
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• pp.248-252
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• 2002

쑥과 솔잎을 각각 물과 70% 에탄올로서 추출하여 전자공여능과 아질산염 소거능을 조사하였다. 쑥 추출물의 전자공여능은 300-1,000ppm 농도에서 물추출물은 50-57%였으며, 에탄올추출물은 51-64%로서 에탄을 추출물이 우수하였다. 솔잎 추출물의 전자공여능은 물추출물은 100-500ppm에서 52-60%, 1,000ppm에서는 70%의 전자공여능을 나타내었으며 에탄을 추출물은 100-500ppm에서 68-71%, 1,000ppm에서는 약 77%로서 물추출물보다 높은 활성을 나타내었다. 아질산염 소거능은 pH 1.2, 3.0, 4.2, 6.0에서 측정한 결과, pH 1.2에서 가장 높았으며 pH 증가에 따라 감소하였다. 쑥추출물 1,000ppm의 아질산염 소거능은 pH 1.2에서 물추출물은 37%, 에탄올추출물은 27%였다. 솔잎 추출물 1,000ppm의 경우에는 pH 1.2에서 물추출물은 65%, 에탄올추출물은53%의 아질산염 소거능을 나타내었다. 추출물의 전자공여능과 아질산염소거능은 솔잎추출물이 쑥추출물에 비하여 우수하였다. 쑥과 솔잎 추출물에서 전자공여능은 에탄을 추출물이 물추출물보다 우수하였으나 아질산염소거능은 물추출물이 에탄을 추출물보다 우수하였다.

• 한국염색가공학회지
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• 제25권4호
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• pp.327-336
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• 2013

The purpose of this study was to evaluate the color image of the natural-dyed silk fabrics. The dye was extracted from pine needle by boiling pine needle with ethanol at $78^{\circ}C$ for 3hours and distilled water at $100^{\circ}C$ for 2hours. The 100% silk fabric was dyed of extract in pH 5 at $90-100^{\circ}C$ for 1 hr. As mordants used were compounds of Al, Sn, Fe, and Cr, color image of pine-needle dyed silk fabrics was classified into 5 factors (pure, gentle, sophisticate, comfortable, pastorale) and the factor pure is most important one of those. Most cheerful image in pure factor was from the fabrics dyed with ethanol extract and then, none and Cr mordanting. Dignified image was from the fabrics dyed with ethanol extract and then, Cu or Fe mordanting. In production, products dyed with ethanol extracts was preferred to those dyed with distilled water extracts. Color image and preference of the silk fabrics dyed with pine needles extracted was affected by extraction solvents and mordants.

• 한국식품영양과학회지
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• 제27권2호
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• pp.244-251
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• 1998

To understand the effect of supplement of water extract of pine needle(WEPN) on shelf-life enhancement of the kimchi, activities of four enzymes and number of lactic acid bacteria, during fermentation of the kimchi, were assayed. Enzyme activities of kimchi fermented for 7 days with supplement by 2% water extract of pine needle showed amylase of 86.4%, protease of 85.8%, polygalacturonase of 61.5% and $\beta$-galactosidase of 58.8% against the control kimchi. WEPN showed weak inhibitory effect when it was applied to the isolated enzymes in vitro then those menifested by the kimchi in vivo. Number of total bacterial cell of WEPN supplemented kimchi increased by 10 folds than control between 7 to 14 days of fermentation. On contrast, number of lactic acid bacteria decreased maximaly to 21% of control by fermentation. The clear zone formed on paper disk by WEPN against L. plantarum was larger than that of Leu. mesenteroides.

• 한국식품과학회지
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• 제27권6호
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• pp.978-984
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• 1995

솔잎과 쑥의 기능성 검토를 위한 연구의 일환으로 열수 및 70% acetone으로 처리하여 얻은 추출물의 항변이원성, angiotensin I converting enzyme(ACE) 저해작용, 전자 공여작용, polyphenol oxidase(PPO)에 대한 저해작용, 아질산염 소거작용, 항산화 작용을 조사하였다. 솔잎의 열수 및 70% acetone 추출물 모두 총 polyphenol 성분 중 flavanol형 tannin의 함량이 60% 이상이었고, 간접변이원인 Trp-P-1을 이용한 항변이원성 실험결과 70% acetone 추출물은 처리구는 82.2%로 열수 추출물보다 높은 억제 활성을 나타내었으나 ACE 저해작용은 열수 추출물이 61%로 70% acetone 추출물의 50%보다 저해능이 높았다. 전자공여작용은 두가지 추출물 모두 80% 이상의 높은 효과를 나타내었다. 미나리에서 분리한 PPO 조효소에 대한 70% acetone 추출물의 저해효과는43%로 나타났고 또한 아질산염 소거작용은 산성 부근(pH 3.0)에서 각 추출물 모두 $80{\sim}90%$의 높은 효과를 보였다. 한편 쑥추출물의 경우 항변이원성은 70% acetone 추출물이 84.1%로 솔잎과 유사하였으나 ACE 저해작용은 열수 추출물이 75.1%로 acetone 추출물의 57.6%보다 높았고, 전자공여 작용은 두 처리구 모두 45% 정도였으며, 아질산염 소거작용은 솔잎에 비해 $20{\sim}30%$ 분해능이 떨어지는 것으로 판명되었다 또한 솔잎 열수 추출물을 chloroform, ethyl acetate, butanol을 이용하여 얻은 분획물을 대두유에 첨가하여 저장기간 중 항산화성을 조사한 결과 ethyl acetate 분획물이 가장 효과가 있었다.

• Nutritional Sciences
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• 제6권4호
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• pp.216-222
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• 2003

This study investigated the effects of feeding mulberry leaf extracts on lipid composition in rats fed high cholesterol diets. An initial 30-person sensory evaluation of preparations containing various concentrations of mulberry leaf extract showed that a preparation containing 9% mulberry leaf extracts was the most highly preferred. In addition, subsidiary materials of pine needle extracts and mugwort extracts were added to weaken the unpleasant smell of mulberry leaf extract A preparation containing 9% mulberry leaf extract with 3% mugwort extract and 7% pine needle extract was given highest preference scores by the 30-person panel. When comparing the functional ingredients contents of the various preparations of mulberry leaf extracts, such as GABA, DNJ and flavonoids, no significant differences were found as a result of adding subsidiary materials (pine needle and mugwort extracts). Sprague-Dawley male rats weighing l00$\pm$10g were randomly assigned to one normal diet group, and to four high cholesterol diet groups containing 1% cholesterol, to elucidate the functionality of the mulberry leaf extract The four high cholesterol diet groups were classified into: a mulberry leaf extract diet group free of subsidiary materials (EB group); a mulberry extract diet group with pine needle extracts (EP group); a mulberry leaf extract diet group with mugwort extracts (EM group); and a control group (HC group). The mulberry leaf extracts were provided as drinking water; the diet and water were fed ad libitum. Hepatic cholesterol and triglyceride levels were higher, by 279% to 475%, in the high cholesterol groups compared to the normal diet groups, but were significantly lower in the three groups supplied with mulberry leaf extracts, compared with the high cholesterol control. There were no changes in functionality of the mulberry leaf extract preparations due to the addition of subsidiary materials. In conclusion, preparations of mulberry leaf extracts were shown to improve lipid metabolism in rats fed a high cholesterol diet, by reducing hepatic and plasma triglyceride and cholesterol levels. Also human palatability of the mulberry leaf preparation was improved by adding subsidiary materials such as pine needle and mugwort extracts.

• 한국식품영양학회지
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• 제30권6호
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• pp.1133-1139
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• 2017

This study was conducted to investigate the antioxidant activities of extracts from various parts of the pine tree, which is known as a good source of functional food material. While ethanol extraction yields of pine bud and cone were higher than water extraction yields of pine bud and cone, water extraction yield of pine needle was higher than ethanol extraction yield of the pine needle. The content of polyphenols in the pine cone ethanol extract was 5 times higher than that in the pine bud and needle. Further, the content of flavonoids in the pine cone ethanol extract was 8 times higher than that in the pine bud and needle. DPPH radical scavenging effect of the pine cone ethanol extract was 3~5 times higher that of the pine bud and needle extract. Regardless of the extraction solvents, trolox equivalent antioxidant capacity (TEAC) and ferric reducing antioxidant power (FRAP) of the pine cone were stronger than those of the other parts of the pine tree. Taken together, it can be expected that the pine cone can be practically used as an antioxidant substance in food and beauty industries.