• Journal of Life Science
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• v.26 no.8
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• pp.948-954
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• 2016

We investigated the flavonoid and phenol contents and antioxidant effect of wine by-product extract. Antioxidant effects were measured with 1,1-diphenyl-2-picryhydrazyl (DPPH) and 2.2'-azino-bis(3-ethylbenothiazoline-6-sulfonic acid) diammonium salt radical cation (ABTS+) assays. Cellular reactive oxygen species (ROS) were measured with the dichlorofluorescein-diacetate (DCFH-DA) assay. The flavonoid and phenol contents of the methanol (MeOH) extract were greater than those of the acetone+methylene chloride (A+M) extract. Among fractions, the 85% aqueous methanol (85% aq. MeOH) fraction contained the highest flavonoid contents, while the n-BuOH fraction had more phenol contents. In the DPPH and ABTS assays, the MeOH extract showed a scavenging effect greater than that of the A+M extract (p<0.05). The n-BuOH fraction (0.5 mg/ml concentrations) showed scavenging effects of 72% and 92%, respectively, in the DPPH and ABTS assays (p<0.05). However, the 85% aq. MeOH fraction showed a 90% scavenging effect in the DPPH assay only. In 120 min ROS production assay, all tested fractions dose-dependently decreased cellular ROS production induced by H₂O₂ in comparison with that produced by exposure to the extract-free control. The MeOH extract showed a higher sinhibitory effect on cellular ROS producing than that of the A+M extract at all concentrations tested. Treatment with the n-BuOH fraction (0.1 mg/ml concentrations) inhibited cellular ROS production by 60%. These results indicate that the n-BuOH fraction of wine by-product extract inhibited cellular oxidation and may contain valuable bioactive compounds such as flavonoids and phenols.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.4
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• pp.635-640
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• 2015

Various medicinal plants were collected, air-dried, and subjected to extraction with ethanol. Ethanol extracts were screened for their efficacies as antioxidative and antiproliferative agents against cancer cells. Among the 15 species, extract of Lindera glauca Blume stem with a total polyphenolic content of $70.99{\pm}1.88{\mu}g/TAE\;{\mu}g$, was found to possess high DPPH radical scavenging ($IC_{50}=30.54{\pm}0.62{\mu}g/mL$), nitrite scavenging ($IC_{50}=787.94{\pm}89.28{\mu}g/mL$), and reducing power activities ($595.76{\pm}1.90{\mu}g/mL$). The antiproliferative activities of plant extracts were determined using MTT assay in human colorectal cancer cells. Extracts of stems and roots from L. glauca Blume were found to possess high anti-proliferative activities in HT-29 and HCT116 cells ($IC_{50}=711.52{\pm}40.27{\mu}g/mL$ and $IC_{50}=85.07{\pm}4.06{\mu}g/mL$, respectively). These results suggest that L. glauca Blume extract could be a useful natural antioxidant and anticancer resource.

• Korean journal of food and cookery science
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• v.31 no.5
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• pp.565-573
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• 2015

This study was carried out to clarify the addition effects of lentil and Opuntia ficus-indica instead of nitrite on storage stability for sausages. The antioxidant activity, acid value, peroxide value, volatile basic nitrogen and total aerobes were determined. As the concentration of lentils and Opuntia ficus-indica increased, total polyphenol and DPPH radical scavenging effects increased significantly. The F6 batch which had the maximum concentration of lentil and Opuntia ficus-indica, had the highest polyphenol value and DPPH radical scavenging effects. In addition, lentil and Opuntia ficus-indica supplementation lowered acidity, peroxide value and volatile basic nitrogen of sausages. Therefore, addition of lentil and Opuntia ficus-indica showed inhibition effects on lipid oxidation and protein deterioration of sausages. Also, Opuntia ficus-indica dropped pH, while lentil raised the pH. Bacterial counts didn't have an effect with the concentration of lentil and Opuntia ficus-indica on initial storage day. Overtime, the bacterial growth in the supplemented sausage group was less than the growth in no supplementation sausages. These results indicate that the addition of lentil and Opuntia ficus-indica increase antioxidative activity and inhibit lipid oxidation, protein deterioration and microbial growth. Lentil and Opuntia ficus-indica are useful materials in sausage production.

• Journal of Applied Biological Chemistry
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• v.57 no.4
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• pp.353-358
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• 2014

Antioxidant activities of ethanol and water extracts of flesh, leaves, and peels of green and purple Kohlrabi were measured by rancimat method, total phenolic compound (TPC), DPPH radical scavenging effect, chelating effect, and reducing power analysis. The highest TPC was observed in ethanol extract from green peel and water extract from purple leaf with 12.00 and 11.70 mg/g of dry sample, respectively. The ethanol extracts from purple Kohlrabi leaf and peel exhibited strong DPPH radical scavenging effects with reducing power while water extracts from purple Kohlrabi leaf and peel also showed strong DPPH radical scavenging with chelating effects. Antioxidant index of ethanol and water extracts from green and purple Kohlrabi measured by rancimat was lower than butylated hydroxytoluene. These results suggest that extracts from purple Kohlrabi leaf and peel exhibited higher antioxidant activities than those of green Kohlrabi, and can be potentially used as proper natural antioxidants.

• Journal of Life Science
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• v.28 no.8
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• pp.900-907
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• 2018

This study was carried out to evaluate the possibility of unripe apple peel water extracts as cosmetic materials and to evaluate the biological activities of the antioxidant and whitening effects of the samples. The antioxidative properties of the samples were confirmed by 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) cation radical scavenging ability. To evaluate the whitening effect of the samples, several analytical techniques were used, including toxicity evaluations of the samples by MTT assays. Measurements of the inhibition rates of cellular tyrosinase, melanin synthesis rates, and expression rates of whitening-related proteins and genes were confirmed using melanoma (B16F10 cell). At equivalent unripe apple peel water concentrations ($1,000{\mu}g/ml$), the DPPH radical scavenging and the ABTS cation radical scavenging activities were 77.3% and 93.1%, respectively. The whitening activity evaluation showed that tyrosinase activity and melanin synthesis were inhibited by 19.8% and 17.3%, respectively, at unripe apple peel water extract concentrations of $50{\mu}g/ml$. In B16F10 cells induced by ${\alpha}$-MSH, the expression of tyrosinase, TRP-1, and TRP-2 decreased. Also, the activity of the transcription factor MITF was inhibited. In real-time PCR experiments, the expression of related genes at the upstream signal level was also found to be progressively lowered as the concentration of unripe apple peel water extracts increased. From these results, it was confirmed that the unripe apple peel water extracts showed excellent whitening efficacy and could be used as safe, natural, raw cosmetic material in the future.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.2
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• pp.188-193
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• 2016

This study was conducted to investigate the antioxidant activities of 70% ethanol extracts from different parts (root, stem, and leaf) of Epimedium koreanum Nakai. Ethanol extracts from the three parts of Epimedium koreanum Nakai were assessed for total phenolic content, total flavonoid content, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity, myoglobin protective ratio, and ferric reducing antioxidant power (FRAP). Root part showed the highest total phenolic content ($2.468{\pm}0.017mg$ chlorogenic acid equivalent/g) and total flavonoid content ($2.071{\pm}0.002mg$ quercetin equivalent/g). Leaf part showed the strongest radical scavenging activities (DPPH radical; 80%, myoglobin protective ratio; 90% and FRAP; 98.7% at 20 mg/mL). Root part showed the highest ABTS radical scavenging at 1 mg/mL. Therefore, the results of the antioxidant activity test were correlated with total phenolic and flavonoid content values. Thus, Epimedium koreanum Nakai has great potential as a natural source for human health.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.10
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• pp.1392-1396
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• 2009

Antioxidative effects of rice hull extracts pre-treatment with various organic acids were evaluated. After incubating rice hull in 50 mM of five different organic acid solutions (acetic, citric, lactic, phosphoric, and tartaric acid) for 18 hours at room temperature, hydrothermal treatment at $121^{\circ}C$ for 30 min was carried out. Antioxidant activity of the rice hull extract was evaluated by determining total phenol contents (TPC), DPPH radical scavenging activity (RSA), reducing power (RP), and ABTS RSA. Pre-treatment with 50 mM phosphoric acid significantly increased TPC, DPPH RSA, and RP, while it decreased ABTS RSA. The effect of phosphoric acid concentration was also determined. TPC and DPPH RSA of rice hull extract increased with concentration of pre-treated phosphoric acid; in contrast, RP showed the reverse pattern. The results indicated that pre-treatment of rice hull with organic acid was very effective for increasing phenolic compounds and antioxidant activity of rice hull extract.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.12
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• pp.1808-1816
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• 2014

The aim of this study was to evaluate the antioxidant activities and anti-inflammatory effects of water and ethanolic extracts from Allium hookeri roots and leaves. Antioxidant activities of Allium hookeri extracts were determined based on various radical scavenging activities using an ESR spectrophotometer, ferric reducing antioxidant power, 2,2'-azinobis-(3-ethybenzothiazoline-6-sulfonic acid) radical scavenging activity, and oxygen radical absorbance capacity assays. In addition, we investigated anti-inflammatory effects of Allium hookeri extract on lipopolysaccharide (LPS)-induced inflammation in RAW264.7 cells. We also explored the effects of extract from Allium hookeri root on suppression of pro-inflammatory mediators such as nitric oxide (NO) and pro-inflammatory cytokines such as IL-6 and TNF-${\alpha}$ against LPS-induced activation of RAW264.7 cells. Our results demonstrated superior antioxidant activity for leaf extract of Allium hookeri compared to extract from root of Allium hookeri. On the other hand, root extract of Allium hookeri showed better anti-inflammatory activity compared to leaf extract. Our study suggests that Allium hookeri extract exhibits strong antioxidant activity and anti-inflammatory effects and can be developed as a potential therapeutic candidate for diseases involving oxidative stress and inflammation.

• Journal of Mushroom
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• v.20 no.3
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• pp.102-106
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• 2022

This study was conducted to investigate the growth and antioxidant activity of Pleurotus ostreatus mycelia grown in medium supplemented with Aronia. The diameter and dry weight of the mycelia were increased in the medium supplemented with Aronia compared with the untreated medium. The total polyphenol content of mycelia grown in medium supplemented with Aronia and untreated medium was 6.54 mg GAE/g and 5.77 mg GAE/g, respectively. The 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity of mycelia grown in medium supplemented with Aronia and untreated medium was 61.81% and 49.65%, respectively. Moreover, the 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity of mycelia grown in medium supplemented with Aronia and untreated medium was 59.83% and 52.66%, respectively. These results confirmed that P. ostreatus mycelial growth and antioxidant activity were increased when Aronia was added to the culture medium.

• Korean journal of food and cookery science
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• v.31 no.2
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• pp.207-213
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• 2015

Free amino acid and mineral analysis of beverages with Gugija (Lycii fructus) extracts performed to determine the antioxidative and anti-diabetes activities of the beverages. The four major free amino acids in the water- or ethanol-extracts of the Gugija beverages were asparagine (115.23, 51.95 mg%), methionine (20.02, 22.07 mg%), aspartic acid (19.65, 13.72 mg%) and taurine (18.64, 22.44 mg%). The mineral contents of the Gugija beverages with water- and ethanol-extracts were in the order K>Mg>Na>Ca>Zn>Fe. Antioxidant activity determined by DPPH and ABTS radical scavenging activity. There was no significant difference in DPPH and ABTS radical scavenging activities between the water-extract beverages and the ethanol-extract beverages, although more phenolics and flavonoids were found in the ethanol-extract beverage. Higher anti-${\alpha}$-glucosidase activity was observed in the ethanol-extract beverage compared to acabose, which was used as the control and is an inhibitor of ${\alpha}$-glucosidase, suggesting that the Gugija beverage with ethanol extract could be a potential hypoglycemic agent.