• 한국생물공학회:학술대회논문집
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• 2005.10a
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• pp.854-858
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• 2005

Methanol and water crude extracts, crude polysaccharides and crude polysaccharides-free of water crude extracts from Shiitake mush-room (Lentinus edodes) were investigated for their antioxidant capacity in total polyphenolics and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity. Total polyphenolics in the crude polysaccharides-free of water crude extracts were higher than that of the other ones. And crude polysaccharides-free of water crude extracts and water crude extracts show high on DPPH free radical scavenging activity. Positive correlations were found between total polyphenolics and their antioxidant activity.

• Preventive Nutrition and Food Science
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• v.21 no.4
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• pp.338-347
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• 2016

The present study investigated the volatile compound, physicochemical, and antioxidant properties of beany flavor-removed soy protein isolate (SPI) hydrolyzates produced by combined high temperature pre-treatment and enzymatic hydrolysis. Without remarkable changes in amino acid composition, reductions of residual lipoxygenase activity and beany flavor-causing volatile compounds such as hexanol, hexanal, and pentanol in SPI were observed after combined heating and enzymatic treatments. The degree of hydrolysis, emulsion capacity and stability, 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity, and superoxide radical scavenging activity of SPI were significantly increased, but the magnitudes of apparent viscosity, consistency index, and dynamic moduli (G', G") of SPI were significantly decreased after the combined heating and enzymatic treatments. Based on these results, it was suggested that the enzymatic hydrolysis in combination with high temperature pre-treatment may allow for the production of beany flavor-removed SPI hydrolyzates with superior emulsifying and antioxidant functionalities.

• Culinary science and hospitality research
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• v.13 no.4
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• pp.178-185
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• 2007

The antioxidant activities of the bread made from waxy black rice flour(WBRF) and wheat flour were investigated. The waxy black rice bread was manufactured with 10, 20, 30, or 40% waxy black rice flour(w/w). As the additive amount of WBRF were increased, DPPH(1,1-diphenyl-2-picryl-hydrazyl) radical scavenging activity and TEAC(trolox equivalent antioxidant capacity) were also increased. WBRF group showed the higher activity than the control group in DPPH radical scavenging activity and TEAC. The group with 10% WBRF added was not significantly different from the control group in metal chelating activity, but over 20% of addition, it had the higher metal chelating activity than that of the control group.

• Natural Product Sciences
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• v.25 no.2
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• pp.143-149
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• 2019

Eucommiae Cortex (EC), bark of Eucommia ulmoides, has been known as a traditional medicine to regulate hypertension and immune system. Because silk of gum in the EC blocks the release of active ingredients, EC generally has been utilized after processing with carbonization or salt-water to breakdown it. This study aimed to investigate the differences of non-processed EC and processed EC on antioxidant and anticancer properties. Antioxidant capacity was assessed by measuring the content of total polyphenols, reducing power, and ABTS radical scavenging effect. And anticancer effects were examined by evaluating the viability of pancreatic cancer cells and wound healing ability. The results demonstrated that processed EC contained more content of polyphenols and exhibited more potent reducing power and radical scavenging effect than non-processed EC. In addition, processed EC more efficiently inhibited proliferation and migration of pancreatic cancer cells. These results suggest that processing of medicinal plants can improve the biological properties such as antioxidant or anticancer activity, which may lead to the development of herbal medicine treatment technology.

• Journal of Pharmacopuncture
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• v.11 no.3
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• pp.67-78
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• 2008

Objective: The objective of this study was to compare the antioxidant effects among wild ginseng, cultivated wild ginseng, and ginseng extracts. Methods: In vitro antioxidant activities were examined by total antioxidant capacity (TAC), oxygen radical scavenging capacity(ORAC), total phenolic content, 1, 1-Diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, inhibition of induced lipid peroxidation using liver mitochondria, reactive oxygen species(ROS) scavenging effect using 2', 7'-dichlorofluorescein(DCF) fluorescence. Results: 1. TAC of 1.5 and 3.75 mg extracts was highest in cultivated wild ginseng, followed by wild ginseng and lowest in ginseng. 2. ORAC of 2, 10, and $20{\mu}g$ extracts was highest in cultivated wild ginseng, followed by wild ginseng and lowest in ginseng. 3. Total phenolic content of 0.375, 0.938, and 1.875 mg extracts was highest in cultivated wild ginseng, followed by wild ginseng and lowest in ginseng. 4. DPPH(1, 1 -Diphenyl-2-picrylhydrazyl) scavenging activity between wild ginseng and cultivated wild ginseng did not differ significantly (p>0.05). 5. Induced lipid peroxidation, measured by TBARS concentration in solution containing rat liver mitochondria incubated in the presence of $FeSO_4$/ascorbic acid was inhibited as amounts of wild ginseng, cultivated wild ginseng, and ginseng extracts increased. TBARS concentration of ginseng extracts were significantly (p<0.05) higher than wild ginseng or cultivated wild ginseng extracts. 6. DCF fluorescence intensity was decreased as concentrations of wild ginseng, cultivated wild ginseng, and ginseng extracts increased, demonstrating that ROS generation was inhibited in a concentrationdependent manner. Conclusions: In summary, the results of this study demonstrate that cultivated wild ginseng extracts had similar antioxidant activities to wild ginseng extracts and greater that of cultivated ginseng extracts.

• Food Science and Biotechnology
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• v.16 no.3
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• pp.444-450
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• 2007

The antioxidant activity and isoflavone content of chokong, Rhynchosia nolubilis seeds pickled in vinegar at $4^{\circ}C$ for 2 weeks, were investigated. The polyphenol content and 2,2-diphenyl-1-pycrylhydrazyl (DPPH) radical-scavenging capacity were lower in chokong than in raw seeds. Based on isoflavone analysis, the aglycone (daidzein and genistein) content was high in chokong while the content of the corresponding glucosides (daidzin and genistin) was similar to that in raw seeds. Thermal processing, in which seeds were heated in vinegar at $121^{\circ}C$ for 20 min, reduced the polyphenol content but did not affect the DPPH radical-scavenging capacity compared to the pickling process. The heated seeds had a 2.6 to 2.7 times higher glucoside content and 51 to 55% lower aglycone content than chokong, depending on the kind of vinegar used. During pickling and thermal processing, vinegars were more effective at eluting antioxidants and isoflavones from seeds than other solutions such as acetic acid, citric acid and HCl solutions, distilled water, and phosphate buffer (pH 7.0).

• The Korean Journal of Food And Nutrition
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• v.23 no.1
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• pp.15-22
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• 2010

This study was conducted to evaluate the antioxidative effect and antimutagenic capacity of ethanol extracts of Flammulina velutipes by employing biological and biochemical assays. The $IC_{50}$ of MDA with BSA conjugation reaction, lipid peroxidation and scavenging effect on DPPH radical in ethanol extracts of Flammulina velutipes was found to be 28.39 mg/assay, 9.33 mg/assay and 144.61 mg/assay respectively. Therefore, the most effective antioxidative capacity of ethanol extracts of Flammulina velutipes was $Fe^+$-induced linoleate peroxidation, among the method used this study. The indirect and direct antimutagenic effects of the ethanol extracts of Flammulina velutipes were examined by the Ames test using Salmonella typimurium TA98 and TA100. The inhibition rates on indirect mutagenicity mediated by 2-anthramine and on direct mutagenicity mediated by sodium azide in Salmonella typimurium TA100 and mediated by 2-nitrofluorene in Salmonella typimurium TA98 were 0%, respectively. These findings indicate that ethanol extracts of Flammulina velutipes have no effects on indirect and direct mutagenicity. Based on these results, it believed that the ethanol extracts of Flammulina velutipes has antioxidative capacities, and is a the candidate for the prevention and dietetic treatment of chronic diseases and the development of antioxidative functional food.

• YAKHAK HOEJI
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• v.51 no.1
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• pp.68-74
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• 2007

Scutellaria Radix, the dried roots of Scutellaria baicalensis Georgi (Labiatae), has been used in oriental traditional medicine for treatment of fever urine disorder, diarrhea, inflammation. Present study was carried out for the gastroprotective effect of chrysin, baicalein, baicalin, wogonin from Scutellaria baicalensis. This reports evaluated antioxidant effect, antibacterial activity against Helicobacter pylori and HCI-ethanol-induced gastric lesion in rats and showed the significant effectiveness. It may be regarded that the antigastritic effects and antibacterial activity of baicalin, baicalein from Scutellaria baicalensis are originated from acid-neutralizing capacity, free radical scavenging effects and the antibacterial activity against Helicobacter pylori.

• Natural Product Sciences
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• v.22 no.1
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• pp.13-19
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• 2016

In this report, we investigated the antioxidant (peroxyl radical-scavenging and reducing capacities) and anti-osteoporotic activities of extracts and isolated constituents (1 - 16) from the rhizomes of Kaempferia parviflora Wall. ex Baker on pre-osteoclastic RAW 264.7 cells. Compound 5 exhibited significant peroxyl radical-scavenging capacity, with TE value of $8.47{\pm}0.52{\mu}M$, while compound 13 showed significant reducing capacity, with CUPRAC value of $5.66{\pm}0.26{\mu}M$, at $10.0{\mu}M$. In addition, flavonoid compounds 2, 4, 6, 8, 10, 12, and terpene compound 15 showed significant inhibition of tartrate-resistant acid phosphatase (TRAP) in NF-${\kappa}B$ ligand-induced osteoclastic RAW 264.7 cells, with values ranging from $16.97{\pm}1.02$ to $64.67{\pm}2.76%$. These results indicated that K. parviflora could be excellent sources for the antioxidant and anti-osteoporotic traditional medicinal plants.

• Journal of Environmental Science International
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• v.28 no.4
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• pp.393-401
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• 2019

The present study were conducted to determine physiological activities and antioxidant effects [2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activity, reducing power, Ferric Reducing Antioxidant Power (FRAP) and Fe2+ (ferrous ion) chelating capacity] of 70% methanol, chloroform:methanol, 2:1 volume ratio (CM) and ethyl acetate extract of turmeric (Curcuma longa L.). Bioactive compound of tannin $0.125{\pm}0.007mg$ Catechin Equivalent (CE)/g dry weight. Turmeric extracts yield were 70% methanol 16.54%, CM 5.64% and ethyl acetate 4.14%, respectively. Antioxidant activity of the samples exhibited a dose-dependent increase. Results showed that extraction solvent had significant effects on total flavonoid content and antioxidant effects of ethyl acetate. But ferrous ion-chelating capacity of 70% methanol extract was higher than CM and ethyl acetate extract. From the results of this study, turmeric can be utilized as a valuable and potential nutraceutical for the functional food industry.