• Preventive Nutrition and Food Science
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• v.12 no.3
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• pp.173-176
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• 2007

${\gamma}-Oryzanol$ is one of the chain breaking antioxidants. Both sterol (triterpene) and phenolic hydroxyl groups in the structure of ${\gamma}-oryzanol$ may be responsible for its antioxidative function. We hypothesize that ${\gamma}-oryzanol$ is more effective in preventing the autoxidation of polyunsaturated fatty acid (PUFA) than the synthetic phenolic compounds in an oil/water (O/W) emulsion system. The antioxidative effectiveness of different concentrations of ${\gamma}-oryzanol$ and synthetic antioxidants was evaluated at different incubation times (0, 4, 8, 16, and 32 h) by measuring both the formation of hydroperoxides and the decomposition product of hydroperoxides (hexanal) in each emulsion system. Overall, the order of effectiveness of various antioxidants for inhibiting the formation of hydroperoxide in the O/W emulsion was: ${\gamma}-oryzanol$> tert-butylhydroquinone (TBHQ)> butylated hydroxytoluene (BHT)> butylated hydroxyanisole (BHA). O/W emulsion with selective lower concentrations of ${\gamma}-oryzanol$ showed better effectiveness than that with higher concentration of synthetic antioxidants. However, the ability of both ${\gamma}-oryzanol$ and synthetic antioxidants to decompose hydroperoxide was similar. ${\gamma}-Oryzanol$ was more effective antioxidant than the synthetic phenolic compounds in preventing the formation of hydroperoxide in the O/W emulsion system.

• Nutritional Sciences
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• v.3 no.2
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• pp.98-102
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• 2000

The purpose of this study was to evaluate the antioxidative potential of Korean wild leaf vegetables. Antixoidative activity of chamchwi (Aster scaber), nurucchwi (Pleurospermum kamtschaticum) sumssukbujengee (Aster glheni), moshidae (Adenophora remotiflora), spinach (Spinacia oleracea)k was evaluated as a reference for commonly used synthetic antioxidant, BHA. We compared the content of $\beta$-carotene, vitamin C and vitamin E as antioxidant vitamins, and total phenolic compound including flavonoid as non-vitamin compounds in Korean wild leaf vegetables and spinach. Thiobarbituric acid (TBA) value of Pleurospermum kamtschaticum, Aster scaber and Adenophora remotiflor was only 18-20% of control. TBA value of Aster glheni was 40% of control. On the basis of moles, the high level of vitamin C is the major contributor to the total antioxidant vitamin contents of Pleurospermum kamschaticum and Adenophora remotiflor. The amounts of flavonoid as well as total phenolic compound in Pleurospermum kamtschaticum and Adenophora remotiflor were also much higher than those of spinach. The amounts of flavonoid as well as total phenolic compound in Aster glheni were much higher than those of spinach while total amount of antioxidant vitamins was significantly lower than that of spinach. These results suggest that Pleurospermum kamtschaticum and Adenophora remotiflor could have antioxidative potency in food. Because of the higher content of antioxidant vitamins in Pleurospermum kamtschaticum and Adenophora remotiflor, these Korean wild leaf vegetables may have preventive effects on degenerative diseases, which have been associated with free radical mediated events.

• Preventive Nutrition and Food Science
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• v.11 no.1
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• pp.6-9
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• 2006

This study was conducted to evaluate the antioxidant activity of each fraction from Sedum sarmentosum. Antioxidant activity of each fraction was measured using the DPPH radical assay, the ferric thiocyanate (FTC) method, and thiobarbituric acid (TBA) method. The antioxidant activities were then compared with that of BHT(synthetic antioxidant). The ethyl acetate and butanol fractions were found to have significant DPPH radical scavenging activity, with scavenging potencies showing 90.61 % and 87.02%, respectively. Total phenolic compound contents, determined according to the Folin-Denis method, were found to be in the order of ethyl acetate>butanol>ethanol>chloroform>aqueous fraction. From the results, we have been able to establish a positive correlation between the antioxidant activity and the total phenolic compound content of the sample. The antioxidant activity in a linoleic acid system was measured using the ferric thiocyanate (FTC) method and thiobarbituric acid (TBA) method. The ethyl acetate fraction had the highest antioxidant activity among the tested fractions. On the basis of these results, the ethyl acetate fraction provided equivalent or higher antioxidant activity as compared to BHT. These results suggest that Sedum sarmentosum is a potentially useful antioxidant for foods, cosmetics, and medicine.

• Food Science of Animal Resources
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• v.25 no.1
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• pp.60-65
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• 2005

Antioxidant films are one active packaging technology that can extend food shelf-life through preventing lipid oxidation, stabilizing color, maintaining sensory properties and delaying microbial growth in foods. Because raw, fresh and minimal processed foods are more perishable during storage or under display conditions than further processed foods, they rapidly lose their original quality. Foods are susceptible to physical, chemical, and biochemical hazards to which packaging films can be effective barriers. Although films incorporated natural (tocopherols, flavonoids and phenolic acids) or synthetic antioxidants (BHT, BHA, TBHQ, propyl gallate) have been extensively tested to improve quality and safety of various foods, food applications require addressing issues such as physical properties, chemical action, cost, and legal approval. Increased interest in natural antioxidants as substitutes for synthetic antioxidants has triggered research on use of the new natural antioxidants in films and coatings. Use of new components (phytochemicals) as film additives can improve food quality and human health. The biosynthesis of plant phenolics can potentially be optimized by active coatings on harvested fruits and vegetables. These coatings can trigger the plants natural proline-linked pentose phosphate pathway to increase the phenolic contents and maintain overall plant tissue quality. This alternate metabolic pathway has been proposed by Dr. K. Shetty and is supported by numerous studies. A new generation of active food films will not only preserve the food, but increase food's nutritional quality by optimizing raw food biochemical production of phytochemicals.

• Korean Journal of Food Science and Technology
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• v.25 no.1
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• pp.9-14
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• 1993

The free, ester and insoluble bound phenolic acids in the extracts from defatted perilla seed flour were isolated and their antioxidative activities were evaluated in comparison with commercial synthetic antioxidants. Total phenolic content of the perilla seed was 0.75% as chlorogenic acid. Each percent ratio of the content of free, ester, and insoluble bound phenolic acid to total phenolic content was 87.5, 7.5 and 5.0% respectively. Chlorogenic acid was identified as a major phenolic acid and a small amount of caffeic acid was also identified in the free phenolic acid extract, but they were not found in soluble ester and insoluble bound phenolic extracts by two dimensional paper chromatography. Each type phenolic extract from 30g of deffated perilla flour showed antioxidant activity similar to that of BHT (0.02%, w/w) in 200g of soybean oil substrate inspite of the difference of each phenolic content.

• Journal of Applied Biological Chemistry
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• v.61 no.2
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• pp.109-117
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• 2018

Recently, cancer incidence in modern society is increasing sharply. DNA damage is caused by intrinsic or extrinsic factors in the human body, cells protect themselves by defense mechanism against DNA damage. Also, Aberrant DNA and deficient DNA repair are closely associated with various diseases, including aging and cancer. Researchers are interested in search for proper materials to inhibition for DNA damage. As knew the side effects of synthetic antioxidant, some researches have been conducted about cancer prevention materials derived from nature. Root of Smilax china, in Liliaceae, is used detoxification and tumor treatments traditionally. However, studies on the inhibitory effect of DNA damage haven't progressed. In this study, antioxidant activity and protective effects on oxidative DNA damage of S. china root were confirmed, relationship between those activities and contents of phenolic compounds in plants were established. S. china root effectively removed 1,1-diphenyl-2-picryl-hydrazyl radicals and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid radicals. The quantification and identification of phenolic compounds were confirmed by high performance liquid chromatography analysis, its antioxidant activity was associated with some phenolic compounds. In addition, protective effects against hydroxyl radicals and ferrous ion-induced oxidative DNA damage were confirmed in plasmid DNA. In the cellular levels, S. china root suppressed the expression of ${\gamma}$-H2AX and p53 protein in NIH 3T3. Besides, S. china root suppressed H2AX and p53 mRNA levels. In conclusion, S. china root had the effect on DNA protection and antioxidant.

• Korean Journal of Food Science and Technology
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• v.22 no.4
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• pp.411-414
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• 1990

Antithiamin activities of BHA, BHT PG and TBHQ of synthetic phenolic antioxidants at various pH's and temperatures were studied. All antioxidants had little antithiamin activity as is the case with control group at pH 4 and $38^{\circ}C$, but antithiamin activity was stronger at $60^{\circ}C$ than at $38^{\circ}C$ under the same pH. Meanwhile, the destruction of thiamin incubated at $38^{\circ}C$ was more rapid at pH 7 than at pH 4, and the destruction of thiamin at pH 7 was much more rapid at $60^{\circ}C$ than at $38^{\circ}C$. BHA and BHT had little, or extremely slight antithiamin activity. Antithiamin activity of PG was comparatively strong, but TBHQ had the strongest antithiamin activity among synthetic phenolic antioxidants examined.

• Journal of Food Hygiene and Safety
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• v.12 no.3
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• pp.210-216
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• 1997

The prevention of oxidative degradation in fats and oils is largely controlled by the use of synthetic phenolic antioxidants. Antioxidants, BHA: 2-&-3-tert-butyl-4-hydroxyanisol, BHT: 3,5-di-tert-butyl-4-hydroxytoluene, TBHQ: tert-butylhydroquinone, PG: propyl gallate, PTG: pentyl gallate, OG:octyl gallate, were extracted from fatty foods with hexane and from hexane layer to presaturated acetonitrile with hexane. The polar phenolic hydroxyl groups of antioxidants were silylated with MSTFA and injected to Gas Chromatography/Mass Spectrometry. The calibration plots were linear in the investigated range, 0.1~10.0 $\mu\textrm{g}$/g. The limit of detection for 6 phenolic antioxidants was 0.1 $\mu\textrm{g}$/g. Recoveries and reproducibilities from samples fortified at 1.0 $\mu\textrm{g}$/g were in the range of 70~90% and 0.5~13%, respectively. The simultaneous determination of phenolic antioxidants in fatty foods using GC/MS-SIM mode and macro program was described.

• The Korean Journal of Food And Nutrition
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• v.36 no.6
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• pp.572-580
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• 2023

Hypertension is characterized by excessive renin-angiotensin system activity, leading to blood vessel constriction. Several synthetic compounds have been developed to inhibit renin and angiotensin-converting enzyme (ACE). These drugs often have adverse side effects, driving the exploration of plant protein-derived peptides as alternative or supplementary treatments. This study assessed the phenolic compound and amino acid content and the antioxidant and antihypertensive activity of 5 South Korean staple crops. Sorghum had the highest phenolic compound content and exhibited the highest antioxidant activity. Millet grains, particularly finger millet (38.86%), showed higher antihypertensive activity than red beans (14.42%) and sorghum (17.16%). Finger millet was found to contain a large proportion of branched-chain, aromatic, and sulfur-containing amino acids, which are associated with ACE inhibition. In particular, cysteine content was positively correlated with ACE inhibition in the crops tested (r=0.696, p<0.01). This study confirmed that the amino acid composition was more correlated with the antihypertensive activity of grains than the phenolic compound content. Finger millet mainly contained amino acids, which have higher ACE inhibitory activity, resulting in the strongest antihypertensive activity. These findings underscore the antihypertensive potential of select crops as plant-based food ingredients, offering insight into their biological functions.

• Korean Journal of Pharmacognosy
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• v.35 no.3 s.138
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• pp.207-214
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• 2004

This study was investigated antioxidatve activity for the purpose of developing antioxidant from Morus bombycis Koidzumi. Antioxidant activities of four different organs of Morus bombycis Koidzumi such as fruit, leaf, stem, and root were examined by radical scavenging effect with 1,1-diphenyl-2-picrylhydrazyl (DPPH). 80% methanol extract from the stem showed strongly antioxidative activity and 80% Ethanol extracts from the root, stem, and fruit had high antioxidative activity among 24 samples tested. The 80% ethanol extract has strong absorbency at UVA region (350 nm). The ethyl acetate (EtOAc) fraction exhibited antioxidative activity with $IC_{50}$ of $15.0\;{\mu}g/ml$ similar to those of synthetic antioxidant, BHT The EtOAc fraction has a good absorbency property as synthetic filter. In the absorbance of various extracts, the 80% ethanol and ethyl acetate extracts from the root of Morus bombycis Koidzumi showed higher absorbancy at 285 nm. The ethyl acetate fraction from the root of Morus bombycis Koidzumi contained total phenolic compounds of 654.8 mg/100 g. These results indicate that phenolic compounds are the major was biological components in the root of morus bombycis Koidzumi extracts. Considering these biological activities, the extracts of Morus bombycis Koidzumi showed a possibility to be used as a new material for natural anti-oxidants and substitutes for synthetic UV sunscreen agents.