• Journal of Technologic Dentistry
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• v.39 no.4
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• pp.253-259
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• 2017

목적: 이 실험의 목적은 한국 백삼과 캐나다 백삼의 일반 성분 분석, 항산화력 측정 및 치아 우식 유발균에 미치는 항균 효과를 비교 분석하는데 있다. 방법: 한국 백삼과 캐나다 백삼의 일반 성분은 수분정량, 조지방, 조단백질, 그리고 조회분의 분야에서 측정되었다. 두 백삼을 60% 에탄올에 추출시켜 환원당과 DPPH-scavenging assay를 통해 항산화력을 측정했다. 동일 추출물을 이용, 치아 우식균인 streptococcus mutans에 대해 디스크 확산법과 최소저해농도 측정을 실시해 항균력을 측정 및 비교했다. 결과: 실험 결과, 한국 백삼과 캐나다 백삼은 유사한 조지방, 조단백질, 조회분 성분을 갖고 있었으나 수분정량에서 캐나다백삼이 우세했다. 항산화력 실험에서는 캐나다 백삼이 DPPH- scavenging 능력에서 더 높았으나 환원당 실험과 총 페놀 함량에서는 한국 백삼의 수치가 더 높았다. 디스크 확산법을 통한 항균력 실험에서는 한국 백삼이 캐나다 백삼보다 더 넓은 clearing zone을 형성하고 더 낮은 최소저해농도를 달성해 항균력에서 우세했다. 결론: 한국 백삼과 캐나다 백삼은 비슷한 일반성분과 항산화력을 가졌다. 하지만 한국백삼이 치아 우식 유발균인 streptococcus mutans에 대한 항균력에서 더 우세했다.

• Korean Journal of Food Science and Technology
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• v.25 no.3
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• pp.220-224
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• 1993

Antioxidative activities of brown materials extracted from the three kinds of roasted coffee beans by water were examined. Antioxidative activity was assessed by the AOM at $120^{\circ}C$ and the oven test at $60^{\circ}C$ on lard. The brown materials of them showed the considerable antioxiant activity. The brown materials of Colombian coffee beans were more effective than those of Robusta or Brazil beans. The antioxidative activities of brown materials from Colombian coffee beans roasted at $210^{\circ}C$ increased in proportion to the browning intensity up to 16 minutes of roasting time, but the antioxidant activities of the brown materials upon further roasting time decreased gradually. In changes of extraction temperature from $30^{\circ}C\;to\;180^{\circ}C$ on the coffee beans roasted at $210^{\circ}C$ for 16 minutes, the antioxidative activities of brown materials did not change as the extraction temperature increased to $180^{\circ}C$. The antioxidative activities of the coffee extracts were thought to be caused by browning reaction materials produced during the roasting process only.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.5
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• pp.651-657
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• 1995

The antioxidative activity of each fraction in human milk was examined using H2O2 and FeSO4-induced lipid peroxidation of mouse liver homogenate in order to elucidate the antioxidative substances of human milk. High molecular weight(~>20KD) fraction had more antioxidative effect on lipid peroxidation than low molecular weight(~ <20KD) fraction. Furthermore, the changes of antioxidative enzyme activities were estimated during lactation to study the roles of human milk. The human milk showed high activities of catalase, glutathione(GSH) peroxidase and GSH S-transferase. These results suggest that the antioxidative activities may mostly be attributed to high molecular weight fraction containing catalase, GSH peroxidase and GSH S-transferase.

• Applied Biological Chemistry
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• v.45 no.2
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• pp.119-123
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• 2002

Antioxidative activities of ethanol extracts of fruits from three cultivars of Prunus mune with different harvest times were determined. Extracts of P. mune cutivar Okyoung showed the strongest activity at 97.5%(compared to BHT) using DPPH or thiocyanate method, although no statistically significant differences were observed among the cultivars. Antioxidative activities of the extracts measured with glutathione-S-transferase method was over 70% of that of BHT. Survival rates of cells in mouse spinal cord culture challenged by superoxide anion were 89, 79, and 62% at 40 mg/ml of Okyoung, Namgo, and Kochunme extracts, respectively, whereas 90% at 6mM glutathion.

• Journal of the Korean Society of Food Culture
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• v.19 no.4
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• pp.399-406
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• 2004

The extracts 70% acetone from chestnut inner shell, pine needle and hop flower were added to soybean oil, lard, soybean oil-water emulsion and lard-water emulsion in order to test the antioxidant activity compared with ${\alpha}-tocopherol$, respectively. Induction period was determined by Rancimat and the antioxidant activities were recorded in the order of pine needle>chestnut inner shell>hop>tocopherol in the soybean oil, and in the order of tocopherol>chestnut inner shell>pine needle>hop in the lard treatment. These three extracts showed similar high antioxidant activity by peroxide value test in soybean oil, soybean oil-water emulsion, lard and lard water emulsion, respectively. The chestnut inner shell extract would be the highest antioxidant agent among the extracts tested in this study. Ellagic acid of chestnut inner shell and flavanol of pine needle would increase the antioxidant activity according to analysis result of polyphenol compound, respectively.

• Korean Journal of Food Science and Technology
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• v.28 no.1
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• pp.83-89
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• 1996

To evaluate the antioxidative activity of the ethanol extracts from 116 domestic medicinal plants, each extract was added to palm oil and lard in 1,000 ppm level, and the induction time was measured by Rancimat method. Almost all plant extracts tested showed more or less antioxidative activity. The extracts which had strong antioxidative activity to palm oil and lard were Caesalpinia sappan L., Paeonia japonica Miyabe et Takeda, Dendrobium moniliforme (L.) Sw and Crcumae longa L. These extracts were fractionated with chloroform, ethyl acetate, butanol and water. Ethyl acetate layer of Caesalpinia sappan L. and Paeonia japonica Miyabe et Takeda showed marked antioxidative activity, and chloroform layer of Dendrobium moniliforme (L.) Sw and Crcumae longa L. ethanol extract had stronger antioxidative activity than all the other layers.

• Korean Journal of Food Science and Technology
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• v.22 no.4
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• pp.461-465
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• 1990

Fermented soybean sauce was fractionated by gel filteration chromatography and the physico-chemical properties of each fraction were investigated for the study on the separation and characteristics of antioxidative substances in the soybean sauce. The brown coloured melanoidin fractions(MF-I) collected by Sephadex G-10 column were found to contain nitrogeneous compounds and to have strong antioxidative activity and reducing power. The freeze dried MF-I was further fractionated with Sephadex G-50 and G-100 successively and then MF-II and MF-III fractions were observed to be the most effective antioxidant and reducing power among the fractions. The UV-VIS and IR absorption spectra of the each fraction were also determined and discussed.

• Korean Journal of Food Science and Technology
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• v.28 no.1
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• pp.77-82
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• 1996

Antioxidative activity of the extract from Caesalpinia sappan L. by various solvent was compared with several commercial antioxidants, using the Rancimat method. AI (antioxidative index; induction period of oil containing extract/induction period of control oil) of all extracts were higher than commercial antioxidants, such as BHA, ${\delta}-tocopherol$ and ascorbic acid. The ethanol extract was fractionated by liquid liquid extraction. Ethyl acetate fraction showed higher AI than the whole crude extract. When comparing POV and TBA value of palm oil and lard containing different level of each fraction, the oxidative stability of ethyl acetate fraction at 200 ppm level on palm oil and lard were similar to that of BHT at 200 ppm level, and better than BHA, ${\delta}-tocopherol$ and control.

• Korean Journal of Food Science and Technology
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• v.28 no.1
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• pp.109-116
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• 1996

The relationship between antioxidant activities and physicochemical properties of several fractions obtained from freeze-dried (FD) coffee were investigated. The nine kinds of fraction were consecutively extracted from FD coffee with solvents in increasing order of polarity, and the higher polarity of the solvent the higher extraction yield of the fraction. The antioxidant activities of the fractions were determined by Rancimat and oven test on edible oils. The antioxidant activities of the fractions increased in the order of acetone>ethanol>methanol>50% methanol/water>water fraction, and the antioxidant activities of them were higher on lard than on soybean oil. The antioxidant activity of each fraction was strongly related to the contents of total phenol, total nitrogen content and acidity, whereas color intensity, reducing power, carboxylic acid content showed little contribution to the activity. All fractions had three peaks maxima at 208, 275 and 324 nm on UV-visible spectra, but the only one at 324 nm was linealy proportional to the antioxidant activities of the fractions.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.14 no.10
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• pp.5091-5096
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• 2013

Houttuynia cordata Thunb is a famous traditional Chinese medicine. Also it has rich in functional and bioactive substances with outstanding immunopotentiation, anti-cancer, antimicrobial, and anti-aging effects. This study was evaluated water and 70% ethanol extracts of Houttuynia cordata Thunb using in vitro system antioxidant properties methods. The scavenging DPPH and ABTS radicals of 2 mg/mL 70% ethanol extract were 91.8 and 54.8%, respectively. Also, The FRAP assay of this showed increase in activity. In results, the antioxidant properties of 70% ethanol extract increased significantly compared to water extract(p < 0.05). Therefore, 70% ethanol extract of Houttuynia cordata Thunb may contribute to antioxidant property.