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Phytochemical Constituents from the Aerial Part of Ducrosia ismaelis Asch.

  • Morgan, Abubaker M.A.;Kim, Jang Hoon;Lee, Hyun Woo;Lee, Sang-Hyun;Lim, Chi-Hwan;Jang, Hae-Dong;Kim, Young Ho
    • Natural Product Sciences
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    • v.21 no.1
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    • pp.6-13
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    • 2015
  • Phytochemical investigation of the aerial components of Ducrosia ismaelis Asch. led to the isolation of six known compounds, psoralen (1), isopsoralen (2), cnidioside A (3), (-)-syringaresinol-O-${\beta}$-D-glucopyranoside (4), (E)-plicatin B (5), trilinolein (6). The chemical structures of these compounds were elucidated from spectroscopic data and by comparison of these data with previously published results. The antioxidant, anti-osteoporotic and cardiovascular related activities of the isolated compounds were assessed using oxygen radical absorbance capacity (ORAC), reducing capacity, tartrate-resistant acid phosphatase (TRAP), and soluble epoxide hydrolase (sEH) inhibitory activity assays. Compounds (3-5) showed potent peroxyl radical-scavenging capacities with ORAC values of $11.06{\pm}0.39$, $7.98{\pm}0.10$, and $13.99{\pm}0.06$ Trolox equivalent (TE) at concentrations of $10{\mu}M$, respectively. Only compounds 4 and 5 was able to significantly reduce $Cu^{2+}$ ions, with a reduction value of $9.06{\pm}0.32$ and $4.61{\pm}0.00{\mu}M$ Trolox Equivalent (TE) at a concentration of $10{\mu}M$. Compound 5 at $10{\mu}M$ exhibited a potent inhibitory effect on osteoclastic TRAP activity with a TRAP value of $86.05{\pm}6.55%$ of the control. Compounds 1, 3 and 5 potently inhibited sEH activity with $IC_{50}$ values of 41.6 4.9, 16.0 1.1, and 49.0 $5.7{\mu}M$, respectively.

Antioxidant activities of commonly used Brassica spp. sprout vegetables in Korea (국내 다소비 십자화과 새싹채소 추출물의 항산화 활성)

  • Shin, Gi-Hae;Lee, Young-Jun;Kim, Jae-Hwan;Kim, Young-Hyoun;Kim, Dan-Bi;Lee, Jong Seok;Lim, Jeong-Ho;Lee, Ok-Hwan
    • Korean Journal of Food Preservation
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    • v.21 no.4
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    • pp.587-592
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    • 2014
  • Brassica spp. vegetables have been known to have biological activities such as anti-cancer and anti-inflammatory activities. In this study, we investigated the in vitro physicochemical characteristics and antioxidant activities of commonly used Brassica spp. sprout vegetables such as kohlabi (Brassica oleracea var. gongyloides), red radish (Raphanussativus L. var. sativus), broccoli (B. oleracea var. italica), cabbage (B. rapavar. glabra Regel), rape (B. napus), radish (R. sativus), and tatsoi (B. campestris var. narinosa) sprouts. Our results showed that the vegetables with the highest total phenolics contents were the radish sprout ($24.40{\pm}1.24mg\;TAE/g$) and kohlabi sprout extracts ($23.97{\pm}0.46mg\;TAE/g$). Furthermore, the vegetable with the highest total flavonoid content was the radish sprout extract ($15.30{\pm}1.35mg\;CE/g$). However, the kohlabi sprout extract showed the highest DPPH radical scavenging value ($IC_{50}=1.95mg/mL$) and ORAC value (79.03 mM TE/g). In addition,the six kinds of Brassica spp. sprout vegetable extracts, except tatsoi, significantly inhibited the reactive oxygen species (ROS) production and showed that intracellular oxidative stress is closely related tothe accumulation of differentiated adipocytes and fat during the adipogenesis of 3T3-L1 preadipocytes. These results suggest that Brassica spp. sprout vegetables, especially kohlabi and radish sprout extracts, can be used to develop natural antioxidants.

Nutritional and antioxidative properties of black goat meat cuts

  • Kim, Hye-Jin;Kim, Hee-Jin;Jang, Aera
    • Asian-Australasian Journal of Animal Sciences
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    • v.32 no.9
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    • pp.1423-1429
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    • 2019
  • Objective: In this study, we evaluated the nutritional value and antioxidant activity of black goat loin (BGL) and black goat rump (BGR) meat. Methods: We evaluated the proximate compositions, collagen and mineral contents, and fatty acid compositions of BGL and BGR with respect to their nutritional value. The levels of bioactive compounds such as L-carnitine, creatine, creatinine, carnosine, and anserine were also measured. The ferric reducing antioxidant power (FRAP), 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging, and oxygen radical absorption capacity (ORAC) were assessed to evaluate the antioxidant activity of BGL and BGR. Results: BGR showed higher collagen, Fe, Ca, P, and Na contents than did BGL (p<0.05). Notably, the Ca/P ratio was high in both BGR and BGL (1.82 and 1.54, respectively), thus satisfying the recommendation that the Ca/P ratio is between 1 and 2. BGL showed a significantly higher content of desirable fatty acids (stearic acid and total unsaturated fatty acids) than did BGR. In addition, the levels of creatine, carnosine, and anserine in BGL were higher than those in BGR (p<0.05). There was no significant difference in the antioxidant activity between BGL and BGR, as assessed by FRAP (both $15.92{\mu}mol$ Trolox equivalent [TE]/g of dry matter [DM]), ABTS (12.51 and $12.90{\mu}mol\;TE/g\;DM$, respectively), and ORAC (101.25 and $99.06{\mu}mol\;TE/g\;DM$, respectively) assays. Conclusion: This was a primary study conducted to evaluate the differences in nutritional value and antioxidant activity between loin and rump cuts of black goat meat. Our results provide fundamental knowledge that can help understand the properties of black goat meat.

The Impact of Cooking on the Antioxidative and Antigenotoxic Effects of Rice (호화과정이 백미, 현미, 발아현미의 항산화 및 항유전 독성 활성에 미치는 영향)

  • Kim, So-Yun;Seo, Bo-Young;Park, Eunju
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.42 no.9
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    • pp.1370-1377
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    • 2013
  • Rice is widely grown in Asia and is one of the major dietary staples in the world. Also, rice contains antioxidants which can prevent from oxidative stress related diseases, including cancer, atherosclerosis, and diabetes. Because the rice is consumed cooked, the effect of the cooking process on the antioxidative and antigenotoxic properties of rice is lacking. The aim of this study was to determine the effects of cooking on the antioxidant and antigenotoxic effects of white rice (WR), brown rice (BR), and germinated brown rice (GBR). The antioxidant activities were measured for total phenolic content (TPC), DPPH radical scavenging activity (DPPH RSA), total antioxidant capacity (TRAP), and oxygen radical absorbance capacity (ORAC). The highest TPC was found in uncooked BR (18.4 mg gallic acid equivalent/100 g). After cooking, the TPC of WR significantly increased, while the TPC of BR and GBR were reduced by 47.7% and 36.7%, respectively. The $IC_{50}$ for DPPH RSA was not significantly different in uncooked rice, while the DPPH RSA of WR and GBR decreased after cooking and the DPPH RSA of BR significantly increased. TRAP values in BR and GBR increased after cooking, while the value of WR decreased. The ORAC values of uncooked WR, BR, and GBR were 5.3, 4.3, and $3.9{\mu}M$ trolox equivalent at the concentration of $50{\mu}g/mL$. After cooking, the ORAC value of BR remained unchanged, while the value of GBR increased and the value of WR decreased. The antigenotoxic activities of WR, BR, and GBR were determined by measuring the inhibitory effects of $H_2O_2$-induced DNA damage on human leukocytes using the comet assay. The results showed that all rice tested showed a significant antigenotoxic effect against oxidative stress, except for the cooked white rice. Overall, our results indicate the addition of brown rice and/or germinated brown rice to cooked white rice is a good option for improving the benefits of rice.

Antioxidant Activity and Safety Evaluation of Juice Containing Protaetia brevitarsis (흰점박이꽃무지(Protaetia brevitarsis) 함유 음료의 in vitro 항산화 관련 생리활성효능 및 안전성 검증)

  • Park, Jae-Hee;Kim, So-Yun;Kang, Min-Gu;Yoon, Min-Soo;Lee, Yang-Il;Park, Eun-Ju
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.41 no.1
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    • pp.41-48
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    • 2012
  • The purpose of this study was to assess the antioxidant activity of vegetable extracts (pumpkin, aloe, and artichoke) containing Protaetia brevitarsis (PB) and the clinical and pathological changes in ICR mice after a single oral administration. The total polyphenol (TP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging ability, total radical trapping antioxidant potential (TRAP), oxygen radical absorbance activity (ORAC), and single cell gel electrophoresis assay were done to measure their antioxidant activities. The effect of vegetable extracts containing PB in TP and the ORAC value was significantly higher than those without PB. In addition, all extracts had effective $DPPH{\cdot}$ scavenging and $ABTS{\cdot}+$ scavenging activities. The protective effect of vegetable extracts with/without PB on $H_2O_2$-induced DNA damage was found. In a single-dose toxicity study, mortality, body weight, physiological signs, and biochemical analysis were analyzed. Seventy mice were randomly assigned to 7 experimental groups and were administered three vegetable extracts with and without PB (2 g/kg). A full 14 days after administration, no mice mortality was observed in any group. Body weight, physiological signs, and biochemical analysis were never significantly different from those of the control group. Taken together, these findings indicate that vegetable extracts containing PB with antioxidant activities and safety could be applied as medicinal and edible resources in an industrial area.

Physicochemical Characteristics and Antioxidant Activities of Bioresource Juices from Jeju (제주 생물자원 착즙액의 이화학적 특성 및 항산화 활성)

  • Lee, Young Jun;Kim, Dan Bi;Cho, Ju-Hyun;Baik, Soon-Ok;Lee, Ok-Hwan
    • Korean Journal of Food Science and Technology
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    • v.45 no.3
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    • pp.293-298
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    • 2013
  • We aimed to provide the basic data for the development of a beverage using the juices from bioresources from Jeju. Our results show that pH and $^{\circ}Bx$ of the bioresources ranged 2.0-6.5 and 3.3-16.8, respectively. Rubus coreanus Miquel juice had the highest total phenol content (47.3 mg gallic acid equivalent (GAE)/100 mL). Citrus sphaerocarpa juice showed higher rates of 1,1-diphenyl-2-picryl hydrazyl (DPPH) radical scavenging (86.8%) than those of other juices. However, the oxygen radical absorbance capacity (ORAC) value ($2,409.5{\mu}M$ TE/mL) of Citrus sudachi Hort. ex Shirai juice was higher than those of other juices. A high correlation (R=0.7343) was observed between the pH and ORAC values for the 20 bioresources. Furthermore, a high correlation (R=0.8752) was found between the phenolic contents and DPPH radical scavenging for the 5 citrus fruits. These results suggest that the bioresources in Jeju could be used as natural antioxidants for the development of functional foods, including healthy beverages.

Antioxidant Activities of Beverage Concentrates and Purees (음료 농축액 및 퓨레의 항산화 활성)

  • Kim, Dan Bi;Shin, Gi Hae;Cho, Ju Hyun;Baik, Soon Ok;Lee, Ok-Hawn
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.42 no.7
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    • pp.997-1002
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    • 2013
  • This study investigated the physicochemical properties (pH, Brix), total phenol content, antioxidant activities (DPPH radical scavenging activity and oxygen radical absorbance capacity (ORAC)), and nitrite scavenging activity of beverage concentrates and purees. All concentrates and purees were produced from natural materials and have been used as the main ingredients in health-related beverages. Our results show that the pH values and Brix of all concentrates and purees ranged from 2.81 to 5.12 and 1.70 to 70.30 Brix, respectively. The highest total phenol content (182.71 mg GAE/mL), DPPH radical scavenging activity (69.88%) and nitrite scavenging activity (28.19%) were obtained from acai berry puree. The concentrate from wild blueberry had the highest ORAC value ($27,514{\mu}M$ TE/mL). Among the correlation coefficient data, the total phenol content exhibited a high correlation coefficient (r=0.9099) and DPPH radical scavenging activity. These results suggest that concentrates and purees from natural materials contribute to antioxidant activities in healthy beverages.

Antioxidant Activity of Korean Traditional Soy Sauce (한국 전통 간장의 항산화 활성)

  • Lee, Sangki;Jeong, Yoonhwa;Yim, Seoung Been;Yu, Sungryul
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.44 no.9
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    • pp.1399-1406
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    • 2015
  • The purpose of this study was to investigate the antioxidant activity of Korean traditional soy sauce and its relationship with physicochemical properties. Seventeen samples of soy sauce prepared by using a Korean traditional method were obtained from six provinces of Korea. The most powerful antioxidant activity of soy sauce was ranging from 8.96 to 63.39% for 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, from 0.12 to 2.41 AE mg/mL for ferric reducing antioxidant power (FRAP) value, and from 8.42 to 115.69 TE mg/mL for oxygen radical absorbance capacity (ORAC). Protease activity and total polyphenol contents were highly correlated with antioxidant activities such as DPPH radical scavenging activity and FRAP value (R=0.97). The contents of amino nitrogen were also correlated with DPPH radical scavenging activity (R=0.92), FRAP (R=0.93), and ORAC values (R=0.80). Based on these results, antioxidant activities were highly influenced by protease activity, contents of total polyphenols, and amino nitrogen.

Changes in Antioxidant and Antiobesity Activities of Cirsium setidens Nakai Ethanolic Extract Depending on Different Harvest Time (수확시기별 고려엉겅퀴 주정추출물의 항산화 및 항비만 활성 비교)

  • Cho, Bong-Yeon;Lee, Jin-Ha;Choi, Sun-Il;Jung, Tae-Dong;Choi, Seung-Hyun;Ra, Moon-Jin;Kim, Sun-Young;Kang, Il-Jun;Han, Kyoung-Chan;Lee, Ok-Hwan
    • Journal of Food Hygiene and Safety
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    • v.32 no.3
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    • pp.234-242
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    • 2017
  • This study was conducted to provide basic data of Cirsium setidens Nakai in different harvest time that will be applied for development of functional foods and ingredients. We investigated pectiolinarin and pectolinarigenin content, total flavonoids content and antioxidant effects (DPPH radical scavenging activity and ORAC assay) of C. setidens Nakai. Our results showed that the pectolinarin and total flavonoids contents of C. setidens Nakai in harvesting time ranged from $43.13{\pm}0.22$ to $95.65{\pm}0.34mg/g$ and from $32.81{\pm}1.68$ to $40.43{\pm}0.35mg$ rutin equivalent (RE)/g, respectively. The DPPH radical scavenging activity of C. setidens Nakai did not show differences in harvesting time. The oxygen radical absorbance capacity (ORAC) value was highest in August (2016) extracts ($827.72{\mu}mole\;TE/g$). In addition, C. setidens Nakai exthanolic extract in harvesting time did not show any cytotoxicity up to $200{\mu}g/mL$. During adipocyte differentiation, C. setidens Nakai extract in harvesting time significantly inhibited lipid accumulation and ROS production, compared with the controls. These results suggest that C. setidens Nakai extract could be considered as a non-toxic natural resources of functional food ingredients and natural antioxidants.

Effect of Extraction Conditions on in vitro Antioxidant Activities of Root Bark Extract from Ulmus pumila L. (추출조건에 따른 유근피 추출물의 항산화 활성)

  • Kim, Jae-Min;Cho, Myoung-Lae;Seo, Kyu-Eun;Kim, Ye-Seul;Jung, Tae-Dong;Kim, Young-Hyun;Kim, Dan-Bi;Shin, Gi-Hae;Oh, Ji-Won;Lee, Jong Seok;Lee, Jin-Ha;Kim, Jong-Yae;Lee, Dae-Won;Lee, Ok-Hwan
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.44 no.8
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    • pp.1172-1179
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    • 2015
  • This study investigated optimal extraction conditions for application of Ulmus pumila L. as a natural antioxidant. U. pumila L. was extracted using ethanol (EtOH) at various concentrations (0, 40, and 80%) and extraction times (1, 2, and 3 h) at $70^{\circ}C$ and then evaluated for extraction yield, total phenolic contents, total flavonoid contents, as well as antioxidant activities [2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity, reducing power, and oxygen radical absorbing capacity (ORAC)]. Antioxidant activities were correlated with total phenolic and flavonoid contents. Of the solvent conditions, 80% EtOH extracts for 3 h at $70^{\circ}C$ showed the highest total phenolic and flavonoid contents with strong antioxidant activities, although there were no significant time effects on DPPH and ABTS radical scavenging activities and reducing power. However, ORAC values of all EtOH extracts remarkably increased in a time-dependent manner. In addition, 80% EtOH extract for 3 h exhibited strong antioxidant effects on HDF and 3T3-L1 cells. Therefore, the antioxidant capacity of U. pumila L., may due to phenolic and flavonoid contents, and extraction conditions were 80% EtOH for 3 h at $70^{\circ}C$. This extract could be a good source for natural antioxidants.