• Journal of Life Science
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• v.27 no.2
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• pp.180-186
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• 2017

We investigated the antioxidant activities of water and ethanol extracts from Spirodela polyrhiza (SP) through in vitro assays. The total phenolic contents of SP water and ethanol extracts were 52.75-293.4 and 60.12-398.4 mg/g, respectively. The total flavonoid content of SP ethanol extract (38.25-159.4 mg/g) was higher than that of SP water extract (38.25-67.75 mg/g). The water and ethanol extracts from SP scavenged the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical and 2,2'-azino-di-2-ethyl-benzothia-zoline sulfonate (ABTS) radical in a dose-dependent manner in the concentration range of $100-2,500{\mu}g/ml$. The DPPH radical scavenging activity of the SP ethanol extract (2.87%-59.5%) was higher than that of the water extract (4.12%-81.52%). The $IC_{50}s$ of the DPPH radical scavenging activity of water and ethanol extracts were 2,100 and $1,034{\mu}g/ml$ respectively. The ABTS radical scavenging activities of SP water and ethanol extracts were 8.30%-83.16% and 13.11%-8.34% respectively. The $IC_{50}s$ of the ABTS radical scavenging activity of SP water and ethanol extracts were 798.7 and $457.1{\mu}g/ml$, respectively. The reducing power activities of SP water and ethanol extracts were 0.055-1.122 and 0.140-1.428, respectively ($500-4,000{\mu}g/ml$). The soybean lipoxygenase (SLO) radical scavenging activities of SP water and ethanol extracts were 157.7%-168.0% and 148.0%-169.4%, respectively. These results suggest that the water and ethanol extracts of SP may be useful as a potential antioxidant.

• Applied Biological Chemistry
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• v.43 no.2
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• pp.110-115
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• 2000

This study was carried out to investigate the effect of extracts from garlic on the formation of nitrosamine, nitrosomorphorine, the nitrite scavenging ability and the antioxidant activity. The extracts from garlic made the nitrite scavenging ability higher at low pH than at high pH. Especially ethanol extracts from garlic resulted in 89.6% of nitrite scavenging ability at pH 1.2. They were also more effective in the electron donating and antioxidant abilities than water extracts in expressing as the reduction of ${\alpha},{\alpha}-diphenyl-{\beta}-picrylhydrazyl$(DPPH) and peroxide value(POV), respectively. Inhibitory effect of nitrosamine formation by ethanol extract from garlic was excellently more than 80% at pH 1.2 and 3.0, but only 29.9% at pH 6.0. This meant that the inhibition of nitrosamine formation is pH dependent.

• Food Science and Preservation
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• v.22 no.2
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• pp.290-296
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• 2015

The antioxidant and ${\alpha}$-glucosidase inhibition activities of 10 kinds of seaweeds Ecklonia cava (EC), Ecklonia stolonifera (ES), Eisenia bicyclis (EB), Capsosiphon fulvescens (CF), Sargassum fulvellum (SF), Undaria pinnatifida (UP), Sargassum thunbergii (ST), Codium fragile (CFr), Hizikia fusiformis (HF), and Enteromorpha prolifera (EP) were investigated. Among all the tested seaweed extracts, the total polyphenol and flavonoid contents of the EB extract were highest 150.81 mg/g and 77.02 mg/g, respectively. The DPPH and ABTS radical scavenging abilities of the EB ethanol extract (1 mg/mL) were 86.26% and 99.71%, respectively, and its SOD-like activity and reducing power were 21.34% and 1.710 ($OD_{700}$). The ${\alpha}$-glucosidase inhibition activities of the EC, EB, and ST were above 98% at the 0.1 mg/mL concentration. These results suggest that seaweed extracts effectively prevent the what of antioxidants and decrease the blood glucose level, and may be used to develop various functional products.

• Food Science and Preservation
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• v.15 no.4
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• pp.587-592
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• 2008

We research the development of natural preservatives or functional foods. Here Omija(Schijandra chinensis Baillon) was extracted with distilled water and 70%(v/v) ethanol, and extracts were tested for biological(antibacterial, antioxidative, and fibrino lytic) activities. The polyphenol contents of water and ethanol extracts were 511.5 and 696.6 mg/100 g of Omija, respectively. The water and ethanol extracts from Omija demonstrated antibacterial activity against Listeria monocytogenes and Staphylococcus aureus. The electron-donating abilities(EDAs) of the water and ethanol extracts were 88.6% and 94.5% at 1,000 ppm. The superoxide dismutase(SOD)-like activities of the water and ethanol extracts were 51.2% and 53.6% at 1,000 ppm. The nitrite scavenging abilities(NSAs) of the water and ethanol extract were 70.2% and 76.2% at 1,000 ppm, and were the highest at pH 1.2. The higher antibacterial and antioxidative activities were seen in the ethanol extract, which also had a higher polyphenol content than did the water extract. However, fibrinolytic activities of the water extract were higher than those of the ethanol extract, at all dilutions in the range $1.25{\sim}50%$(v/v). We conclude that extracts of Omija can be used for health food development or natural preservatives in processed foods.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.2
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• pp.270-277
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• 2015

This study was performed to investigate the antidiabetic and antioxidant activities of Crataegus pinnatifida which was extracted with water and different concentrations of EtOH (0~100%). The extraction yield of 70% EtOH (33.16%) was higher than that of 50% EtOH (27.79%), water (21.71%), 30% EtOH (21.88%) and 100% EtOH (19.03%). Total polyphenol contents of 50% EtOH extract from C. pinnatifida were the highest. DPPH and ABTS radical scavenging activities were $80.79{\pm}0.83%$ and $34.92{\pm}0.97%$ in 50% EtOH extract, respectively, which were higher than those of other extracts. The inhibitory activities of 50% ethanol extract from C. pinnatifida against advanced glycation end products (AGEs) formation and ${\alpha}$-glucosidase were determined to be $27.09{\pm}2.27%$ and $58.87{\pm}0.70%$, respectively. The inhibitory activity of water extract from C. pinnatifida against aldose reductase was higher ($30.68{\pm}1.41%$) than those of other extracts. Overall, 50% EtOH extract from C. pinnatifida showed the highest antidiabetic and antioxidant effects. These results suggest that 50% ethanol extracts from C. pinnatifida have potential as a useful ingredient with antidiabetic and antioxidant effects.

• Food Science and Preservation
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• v.21 no.1
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• pp.97-106
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• 2014

This study was performed in order to investigate the anti-obesity effect of Polygala tenuifolia on lipid mechanism in 3T3-L1 adipocytes. The chemical composition of the P. tenuifolia was analyzed in order to assess its nutritional value. Total dietary fiber was the highest among the proximate component of the P. tenuifolia. These results showed that the P. tenuifolia may be used as a potential functional ingredient for anti-obesity effect. Intracellular lipid droplets in the adipocyte were stained with oil-red O dye and quantified. In comparison to the control, lipid accumulation was significantly decreased by 40.1% and 22.4% when treated with the water extract and 70% EtOH extract of the P. tenuifolia at the concentration of $10{\mu}g/mL$, respectively. The anti-adipogenic effect of the water extract was stronger than that of the 70% EtOH extract. The gene expression levels were measured via Western blot and real-time PCR. As a result, the water extract was found to have decrease the gene expression of SREBP-1c, PPAR, $C/EBP{\alpha}$, FAS, ACC in a dose-dependent manner. These indicate that the water extract inhibits pre-adipocyte differentiation and adipogenesis by blocking the SREBP-1c gene expression in 3T3-L1 cells. Therefore, P. tenuifolia can be used as an effective anti-obesity agent.

• Journal of Mushroom
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• v.9 no.3
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• pp.116-122
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• 2011

The mushroom Agrocybe aegerita was analyzed to evaluate the nutritional value of this potential food and to enhance the cultivation and consumption. Among the nutritional compositions of Agrocybe aegerita, contents of crude proteins, crude fats and ashes were 38.3%, 3.0% and 8.2% respectively. The contents of potassium and phosphorus were higher than that of other minerals. Total phenolics contents were $65.2{\mu}g/m{\ell}$ and $46.0{\mu}g/m{\ell}$ in water extract and ethanol extract, respectively. Total flavonoids were estimated as $12.5{\mu}g/m{\ell}$ contents of water extract and ethanol extract were $7.1{\mu}g/m{\ell}$. Free radical scavenging activity against DPPH of ethanol extract, 79.2% was higher than that of water extract(58.2%). The contents of total phenolics, flavonoids and antioxidant activity by the DPPH scavenging activity of Agrocybe aegerita were higher than those of Pleurotus eryngii and Pleurotus ostreatus. The tyrosinase inhibitory activity showed 63.2% and 65.0% in water extract and ethanol extract, respectively. Angiotensin converting enzyme inhibitory activity of water extract was 78.7% and 75.0% in ethanol extract. In this study, Agrocybe aegerita has abundant essential nutrients and thus is good source of functional health food.

• Korean journal of food and cookery science
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• v.24 no.6
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• pp.905-911
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• 2008

Dried and roasted Gugija (Lycii fructus) were extracted with water, 50% ethanol and 100% ethanol, after which the physico-chemical properties of the extracts were evaluated. The extraction yield was higher when using water for the extraction solvent than when the other solvents were used, while the water extract of roasted Gugija had the highest yield. Furthermore the pH of the extracts increased as the ethanol concentration increased, and the pH of dried Gugija was higher than that of roasted Gugija when extracted using the same extraction solvent. The sugar concentrations of the extracts from dried and roasted Gugija were $15.0{\sim}20.1\;%Brix$ and $18.0{\sim}21.2\;%Brix$, respectively. The total polyphenol contents of the extracts from the dried and roasted Gugija were $6.9{\sim}19.0\;mg/g$ and $12.4{\sim}15.8\;mg/g$, respectively. Dried Gugija extract with water had a higher the total polyphenol contents than the other extract. The total polyphenol contents of roasted Gugija extracts were higher than those of dried Gugija, when using 50% or 100% ethanol for extraction solvent. The electron donating ability and total antioxidant activity of dried Gugija were $67.6{\sim}87.7%$ and $58.6{\sim}85.0%$, respectively, whereas those of roasted Gugija were $84.7{\sim}89.8%$ and $80.6{\sim}83.7%$, respectively. Dried and roasted Gugija extracts were higher electron donating ability and total antioxidant activity, when using water, and 50% or 100% ethanol, respectively. The predominant amino acid in all extracts was threonine. The essential amino acids constituted approximately $44.9{\sim}63.6%$ and $45.4{\sim}59.0%$ of the total amino acids of extracts from the dried and roasted Gugija, respectively. Finally, the total polyphenol contents and antioxidant activities showed that optimal extraction solvent would be water, and 50% or 100% ethanol for dried and roasted Gugija, respectively.

• Food Science and Preservation
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• v.9 no.1
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• pp.102-108
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• 2002

The purpose of this study was to investigate antibacterial activity of extracts of Cordyceps spp.(Paecilomyces japonica and Cordyceps militaris), mugwort and pine needle. Fruiting body and mycelium of Cordyceps spp., mugwort and pine needle were extracted with water and 70% ethanol. Antibacterial activities of each extracts against 3 kinds of Gram positive (Bacillus subtilis, Listeria monocytogenes and Staphylococcus aureus) and 3 kinds of Gram negative pathogenic bacteria(Escherichia coli O157 : H7, Shigella sonnei and Salmonella typhimurium) were tested. The yields of water and ethanol extracts of fruiting body (39∼58%) were 2.4 ∼4.4 times higher than mycellium(9∼24%) in Cordyceps sup., while those of mugwort and pine needle were less than 9%. Ethanol extract of P. japonica mycelium(JFE) had antibacterial to S. monocytogenes at 1% level and ethanol extract of C. militaris fruiting body (MFE) had antibacterial to S. aureus at 3% level. Ethanol extract of mugwort was antibacterial against L monocytogenes and S. aureus at 1% level. Water extracts of Cordyceps spp.(P. japonica and C. militaris) and mugwort had no antibacterial activity against tested bacterial strains. Water extract of pine needle had antibacterial activity against all bacterial strains except E. coli and ethanol extract had antibacterial activity against all tested bacterial strains at 1% level. Pine needle extracts had the most wide antibacterial spectrum against bacterial strains used for this experiment. Growth inhibiting activities of pine needle extracts were higher in ethanol extract than water extract for most of tested bacteria in tryptic soy broth.

• The Korean Journal of Mycology
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• v.31 no.2
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• pp.67-76
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• 2003

This study was performed to screen antimicrobial activities of 198 extracts from 66 Korean mushrooms against 19 human pathogenic microorganisms using paper disc method. Mushrooms were extracted with petroleum ether 80% ethanol and distilled water in that order Among the extracts with antimicrobial activities, 1 water extract of Amanita virgineoides, 8 ethanolic extracts including Amanita and 1 petroleum ether extrac of Psathyrella hydrophila were highly active against fungi, respectively. In addition to, 24 extracts including Amanita pseudoporphyria, Amanita spissacea, 3 extaracts including Paxillus curtisii were highly active against Gram negative and positive bacteria, respectively.