• Journal of Environmental Science International
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• v.25 no.8
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• pp.1131-1142
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• 2016

This study was conducted to compare the antioxidant, anticytotoxic, and anti-inflammatory properties of Euphorbia maculata ethanol extract with those of E. supina ethanol extract. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical and superoxide scavenging activities of E. maculata at $50{\mu}g/mL$ were $38.3{\pm}3.7$ and $21.5{\pm}1.2%$, respectively, whereas those of E. supina at the same concentration were $109.4{\pm}0.9$ and $59.5{\pm}4.8%$, respectively. Oxygen radical absorbance capacities of E. maculata and E. supina at $10{\mu}g/mL$ were $14.70{\pm}0.63$ and $26.17{\pm}1.36nmol/mL$ Trolox, respectively. Cupric reducing antioxidant capacities of E. maculata and E. supina at $10{\mu}g/mL$ were $10.22{\pm}0.97$ and $62.99{\pm}5.28nmol/mL$ Trolox, respectively. Total phenolic contents of E. maculata and E. supina at $50{\mu}g/mL$ were $29.03{\pm}0.14$ and $87.89{\pm}0.20nmol/mL$ gallic acid, respectively. E. maculata and E. supina were reported to prevent supercoiled DNA breakage induced by peroxyl and hydroxyl radicals in a concentration-dependent manner, where protection against the supercoiled DNA breakage provided by E. supina was greater than that provided by E. maculata. E. maculata and E. supina at $100{\mu}g/mL$ inhibited tert-butyl hydroperoxide-induced cytotoxicity in HepG2 cells by $49.4{\pm}4.3$ and $87.3{\pm}4.5%$, respectively. E. maculata and E. supina at $500{\mu}g/mL$ inhibited lipopolysaccharide-induced nitric oxide production in RAW 264.7 cells by $63.1{\pm}7.0$ and $85.2{\pm}1.6%$, respectively. The antioxidant capacities including DPPH radical scavenging, superoxide scavenging, oxygen radical absorbance, and cupric reducing antioxidant activity were found to be highly correlated with total phenolic content (0.896 < r < 0.983, p < 0.01) and anticytotoxic activities (0.915 < r < 0.960, p < 0.01). However, the superoxide scavenging activity was not significantly correlated (r = 0.604, p > 0.05) with the anti-inflammatory activity. Thus, these findings demonstrated that the radical scavenging, anticytotoxic, and anti-inflammatory capacities of E. supina were more potent than those of E. maculata. Further studies are needed to elucidate the properties of polyphenolic constituents in E. supina responsible for these effects and the underlying mechanisms.

• Journal of Pharmacopuncture
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• v.11 no.1
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• pp.109-118
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• 2008

Objective : The objective of this study was to compare the antioxidant effects of hot pepper extract and capsaicin. Methods : In vitro, antioxidant activities were examined by DPPH radical scavenging activity, total antioxidant capacity(TAC), oxygen radical scavenging capacity(ORAC), inhibition of induced lipid peroxidation using liver mitochonria and total phenolic contents. Results : 1. DPPH free radical scavenging activities at the concentrations of both 1 and $10mg/m{\ell}$ were 1.2 to 1.9 times higher in capsaicin than in hot pepper extract. The concentration of capsaicin required for 50% radical scavenging was lower than that of hot pepper extract(3.9 vs $5.9mg/m{\ell}$), indicating that capsaicin had higher DPPH radical scavenging activity than hot pepper extract. 2. Total antioxidant capacities of capsaicin at the concentrations of 0.1 and 1mg/ml(13.8 and 41.3 nmol Trolox equivalent) were not significantly different from those at the concentrations of 1 and $10mg/m{\ell}$(11.4 and 41.2nmol Trolox equivalent), indicating that capsaicin showed 10 times higher ABTS radical scavenging activity compared to hot pepper extract. 3. ORAC of capsaicin at the concentrations of 1, 5, 10 and 100 mg/ml were 0.04, 0.17, 0.29 and 1.74nmol gallic acid equivalent, respectively. On the other hand, ORAC of hot pepper extract at the concentrations of 1, 5, 10 and $100{\mu}g/m{\ell}$ were 0.15, 0.44, 0.75 and 2.49nmol gallic acid equivalent, respectively, indicating that capsaicin showed higher peroxyl radical scavenging activity than hot pepper extract. 4. Inhibition of lipid peroxidation caused by hot pepper extract at the concentrations of 1 and $10mg/m{\ell}$ were 12.2 and 61.4%, respectively. Inhibition of lipid peroxidation caused by capsaicin at the concentrations of 1 and $10mg/m{\ell}l$ were 64.0 and 96.8%, respectively. Thus capsaicin showed 10 times stronger effect in inhibiton of lipid peroxidation than hot pepper extract. 5. Total phenolic contents of hot pepper extract at the concentrations of 0.1 and $1mg/m{\ell}$ were 1.4 and 20.8nmol gallic acid equivalent, respectively. Total phenolic contents of capsaicin at the concentrations of 0.1 and $1mg/m{\ell}$ were 6.1 and 55.4 nmol gallic acid equivalent, respectively, indicating that capsaicin had 2.7 to 4.3 times higher total phenolic contents than hot pepper extract. Conclusions : In summary, the results of this study demonstrate significant antioxidant activity of hot pepper extract, although the activity was lowered compared to capsaicin, suggesting that hot pepper extract play a role in prevention of oxidative-related diseases.

• Culinary science and hospitality research
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• v.24 no.2
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• pp.103-111
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• 2018

The objectives of the present study were to examine the antioxidant activity of autofocusing fractions from egg white protein hydrolysates and obtain higher antioxidant peptide fraction, which could be applied to the food model system. Alkaline protease hydrolysate of egg white protein exerted higher antioxidant activities than other protein hydrolysates and were fractionated on the basis of the amphoteric nature of sample peptides by preparative isoelectric focusing without toxic solvents and reagents, which is termed autofocusing. Neutral and basic fractions showed higher 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity than the acidic fractions. The acidic and neutral fractions showed higher hydroxyl (OH) radical scavenging activity and oxygen radical absorbance capacity (ORAC) values than the basic fractions. The acidic fractions showed higher metal chelating activity than basic fractions. Antioxidant activities of some autofocusing fractions except for ORAC showed higher compared to the crude hydrolysate. These results suggest that peptides fractions from egg white protein are effective antioxidant, and that autofocusing could be useful to increase antioxidant activity for application to food system.

• Journal of Pharmacopuncture
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• v.13 no.3
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• pp.5-13
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• 2010

Reactive Oxygen Species(ROS) are continuously produced at a high rate as a by-product of aerobic metabolism. Since tissue damage by free radical increases with age, the reactive oxygen species(ROS) such as hydrogen peroxide($H_2O_2$), nitric oxide(NO). Several lines of evidence provided that ROS appears to cause to develop aging-related various diseases such as cancer, arthritis, cardiovascular disease. Our reserch objective was to examine the in vitro biological activity of Scolopendrid Pharmacopuncture, including the total poly-phenol content, DPPH radical scavenging, ABTS radical scavenging, Superoxide dismutase(SOD)-like activity, Nitrite scavenging ability. The total poly-phenol contents of Scolopendrid Pharmacopuncture was 35.859mg/L. Elctron donation ability on DPPH was 36.82%. The 2,2'-azinobis-3-ehtlbezothiazoline-6-sulfonic acid radical decolorization (ABTS) was 84.7%. The superoxide dismutase (SOD)-like activities of Scolopendrid Pharmacopuncture was 44.33%. The nitrite scavenging effects were pH dependent, and were highest at pH 1.5(45.2%) and lowest at pH 6.0(11.3%). We conclude that Scolopendrid Pharmacopuncture may be useful as potential sources of antioxidant.

• Korean Journal of Plant Resources
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• v.21 no.4
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• pp.292-298
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• 2008

The antioxidant activities of Artemisia capillaris and Artemisia iwayomogi used as Injin (Korean herbal name) were investigated. The DPPH radical scavenging activity of the ethylacetate fractions obtained from the Artemisia capillaris and Artemisia iwayomogi was higher than other fractions. No DPPH radical scavenging activity was observed in hexane frcations. The nitrite scavenging activity was the highest at pH 1.2, and the peroxide value for linoleic acid was increased during the incubation.

• The Korea Journal of Herbology
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• v.31 no.6
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• pp.21-28
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• 2016

Objectives : This study was performed to investigate the antioxidant activity of water extracts from Lycopus lucidus Turcz. ex Benth. leaves, stems and roots at the $100{\mu}g/m{\ell}$ concentration. Methods : The different part of Lycopus lucidus Turcz. ex Benth. extract was prepared using water. The antioxidant activities of polyphenol contents, total flavonoid contents, DPPH(1,1-diphenyl-2-picrylhydrazyl) free-radical scavenging activity, SOD like activity, hydroxyl radical, ABTS(2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid), $Fe^{2+}$ chelating, and nitrite scavenging activity. Results : The total polyphenol and total flavonoid content of leaves were the highest at $221.85{\mu}g/mg$ and $794.13{\mu}g/mg$, respectively. Electron donating ability was the 79.68% in the water extract from leaves. The ABTS radical scavenging activity of the hot extracts, leaves ${\gg}$ roots > stems was higher in the order. It was shown the highest at 94.53% in the water extract from leaves, which showed a value equal to 94.7% of ascorbic acid. The hydroxyl radical scavenging activity was the highest at 8.07% in the water extract from leaves. SOD like activity and $Fe^{2+}$chelating activity were leaves of 12.3% and 27%, respectively, which were much higher than those of any other parts. The nitrite scavenging ability of extracts was increased at pH 2.5, and those was the highest in leaves of 83.03%. Its were more than twice the 41.61% of BHT. Conclusion : The results suggest that Lycopus lucidus Turcz. ex Benth. can be used as nutraceutical foods and natural antioxidant.

• KSBB Journal
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• v.26 no.2
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• pp.151-156
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• 2011

For the development of functional food and cosmetics using the hot water extract of Undaria pinnatifida, the concentrations of vitamin, amino acid and element and activities of antioxidant and nitrite scavenging were investigated. The results are shown as follows: Vitamin C and E concentrations were 0.301 and 0.11 mg/100 g, respectively. Mineral concentrations were an order of Ca > Mg > K > Fe. The concentrations of total amino acids were an order of Glu > Ala > Val > Leu > Gly > Pro. Total phenol concentration and DPPH radical scavenging activity were increased with the increase of the concentration of extract. Especially, when the extract concentrationwas increased from 1.0 to 10.0 mg/mL, the total phenol concentration was increased from 0.043 to 0.125 OD 725 nm. DPPH radical scavenging activity at 50 mg/mL was 70.1%. The antioxidant activity of extract was stable in range of 80 to $140^{\circ}C$ and pH 3-9. The nitrite scavenging activity was increased with the decreaseof pH and the increase of it's extract concentration. Especially, it was 83.4% at 50 mg/mL (pH 1.2). These results showed that the hot water extract of U. pinnatifida can be applied to functional food and cosmetics.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.9
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• pp.1349-1356
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• 2014

This study investigated the biological activities of 70% methanol extracts from black chokeberry and blueberry by measuring DPPH, superoxide anion and ABTS radical scavenging activities, metal chelating effect, reducing power, and nitrite scavenging activity. Extraction yields of black chokeberry and blueberry were 62.90% and 67.09%, respectively. Total polyphenol and total flavonoid contents were 117.20 mg/g and 32.50 mg/g for black chokeberry and 42.26 mg/g and 26.39 mg/g for blueberry, respectively. Black chokeberry had higher antioxidant activity than blueberry. DPPH and ABTS radical scavenging activities, nitrite scavenging activity, and metal chelating effect of black chokeberry were 98.29%, 96.68%, 97.64%, and 91.33%, respectively, at a concentration of 5 mg/mL, which were equal to those of ascorbic acid (positive control). These results suggest that black chokeberry has potent biological activities, and in the future, the availability of black chokeberry will increase in the field of value added food products.

• Food Science and Preservation
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• v.24 no.8
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• pp.1180-1187
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• 2017

Zingiber officinale Roscoe, commonly known as ginger, has long been used as a powerful health-promoting antioxidant that supports cellular health of the human body. The objective of this study was to compare the antioxidant and antimicrobial activities of the samples with aging and fermentation. Antioxidant activities of the samples were compared using total phenol, flavonoid contents, ABTS cation radical scavenging activity and DPPH radical scavenging activity. Antimicrobial activities were also examined using the paper disc method and minimum inhibitory concentration (MIC). Acidity of the fermented ginger (FG) with lactic acid bacteria showed a significantly higher value than that of the ginger (GG). The content of 6-gingerol, a bioactive component in ginger, decreased in all fermented gingers but 6-shogaol which is also one of the main valuable ingredients showed the increased content at ginger fermented with Streptococcus thermophilus and Lactobacillus acidphilus. Flavonoid contents of the FG and GG did not show significant differences. However, ABTS cation radical scavenging activity and DPPH radical scavenging activity were 10-30% increased in the samples with fermentation (p<0.05), respectively. The samples of the disc showed an inhibitory effect on growth of gram positive Staphylococcus aureus and Listeria monocytogenes. Zinger with fermentation showed higher antioxidant and antimicrobial activities. Thus, we conclude that aging and fermentation can be a helpful process to increase the functional effects of ginger.

• Food Science and Preservation
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• v.21 no.4
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• pp.593-599
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• 2014

This study was conducted to determine the antioxidant potentials of some available plants to source alternate antioxidants and antibiotics. The antioxidant activity was evaluated by determining the antioxidant activity reducing powers and 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activities of extracts from some local edible native plants. The DPPH radical scavenging activity of the extracts was found to have been 0.41-94.84%. The Elsholtziasplendens NAKAI extract ($85^{\circ}C$, ethanol, accelerated solvent extraction) showed the highest level of antioxidant activity. Eight samples of plant extracts were evaluated for their antimicrobial activities against three microflora (Bacillus subtilis, Escherichia coli, and Candida albicans) using disc diffusion assay. Two samples (Geranium krameri FR. Et SAV. and Cleyera japonica Thunb.) had much more intensive antimicrobial activities than the control. However, their DPPH free radical scavenging activity levels were only 14.50 and 13.85, respectively. It is suggested that they could be used as natural preservatives against bacterial contamination in cosmetics and foods, in place of the common synthetic preservatives currently used.