• The Korean Journal of Food And Nutrition
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• v.14 no.6
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• pp.527-531
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• 2001

In order to isolate antioxidant substances from Rhus verniciflua (RV) , the dried stem bark was extracted with water. The crude water extracts was purified by using HPLC method with a DEAE (anionic type) , CN and ODS column. The purified compound remained stable at pH 3.0∼6.0. but unstable above pH 6.5. It was stable at 100$^{\circ}C$ for 4 hours, but still had about 80% of residual activity after treatment at 100$^{\circ}C$ for 5 hours. In antimicrobial test, no inhibition was observed against Gram-positive and negative bacteria. This compound was stronger than that of commercial antioxidant showed that DPPH test, such as BHT, BHC at the same concentration (20 $\mu\textrm{g}$/ml) .

• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.spc1
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• pp.215-219
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• 2006

Artemisia spp. collections, AC60, AC67, and AC77, that showed the high levels of antioxidant activities and had good growth characters and productivity, were cultivated for mass production. Using selected excellent ones, AC60, AC67, and AC77, after mass production, mugwort teas were made through rubbing and drying processes. Total phenolic compound content, nitrite scavenging ability, and SOD-like activity in mugwort teas and commercial teas were compared. Total phenolic compound content was the highest in AC67 with 109.6 mg/100 ml. Nitrite scavenging ability of AC67 tea was relatively high with 92.5% at pH 1.2 and Jasmine (98.1%), Persimmon Leaf Tea (96.4%), Green tea (98.5%), and Jakseolcha (98.7%) were very high as well. In SOD-like activity, mugwort teas, AC67 (91.7%) and AC77 (93.7%), were high as well as those of Seolrokcha (92.1%) and Rooibos Tea (93.8%). This suggests that AC60, AC67, and AC77 could be used fur making high quality teas as well as Seolrokcha, Jasmine, Green tea, Jakseolcha, Rooibos Tea, Peppermint Herb Tea.

• Horticultural Science & Technology
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• v.31 no.3
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• pp.380-387
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• 2013

This study was performed to examine the increasing biological activities of both nerve growth factor induction and anti-aging activity of gastrodia (Gastrodia elata) with fermentation process. Antioxidant activities, taken in the fermenting, were investigated to verify utility value of gastrodia for functional food and cosmetics. Fermented gastrodia extracts showed higher antioxidant activities than dried gastrodia extracts. During the routine check of all the practical use potential as functional food, inhibition effect of angiotensin converting enzyme (ACE) and xanthine oxidase (XOase) was tested among water extracted dried gastrodia (WEDG), water extracted fermented gastrodia (WEFG), 70% ethanol extracted dried gastrodia (EEDG) and 70% ethanol extracted fermented gastrodia (EEFG). DPPH was shown as WEDG = $64.14{\pm}0.89%$, WEFG = $66.21{\pm}1.03%$, EEDG = $82.25{\pm}0.52%$, and EEFG = $82.36{\pm}2.37%$. ABTS was shown as WEDG = $54.15{\pm}1.37%$, WEFG = $60.24{\pm}2.25%$, EEDG = $59.18{\pm}1.86%$, and EEFG = $77.17{\pm}4.23%$. Therefore, ACE activity was dramatically inhibited by EERG while there was no difference of XOase inhibition between EEFG and EERG. Nerve growth factor (NGF) activity was measured and indicated about 40% increased neurite growth effect. To conclude, biologically active compounds of gastrodia were increased by fermentation process. It seems to be that ferment gastrodia enhance the use ranges from functional food to fuctional cosmetics, and to all processing industry.

• Journal of Life Science
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• v.16 no.5
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• pp.788-793
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• 2006

This study was carried out to investigate the biological effects from Codium fragile. Methanol extract of Codium fragile increased two times at 2500 ㎍/ml the growth of Lactobacillus plantarum that associated with probiotic properties of lactic acid bacteria of Kimchi. Ethyl acetate extract of Codium fragile inhibited the cellulase activity up to approximately 60% at $2500\;{\mu}g/ml$. Methanol extract of Codium fragile was fractionated into several subfractions and their antioxidant activities were measured by using DPPH radical scavenging and SOD-like activity. Especially the antioxidative activity of ethyl acetate fraction was shown higher than that of other fractions and its fraction showed higher contents of total phenolic compounds, indicating the positive relationship between DPPH radical scavenging effect and total polyphenol content. Stimulation of the macrophages RAW264.7 cells with lipopolysaccharide (LPS) resulted in increased production of nitric oxide (NO) in the medium. However, the methanol extract of Codium fragile showed marked inhibition of NO synthesis in a dose-dependent manner. This result suggest that Codium fragile plays significant role for activation of immune system in the pathogenesis of inflammatory diseases.

• The Korean Journal of Food And Nutrition
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• v.26 no.1
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• pp.1-7
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• 2013

This study was conducted to determine antioxidant compounds and antioxidant activities of rice bran at temperatures of $10^{\circ}C$, $25^{\circ}C$, and $60^{\circ}C$ using 70% ethanol solution. DPPH, ABTS radical scavenging activities and reducing power have been used to investigate the relative antioxidant activities of extracts. The contents of total polyphenol and total flavonoids in the 70% ethanol extracts were measured by spectrophotometer. The total polyphenol content in the rice bran extracts were 790.39~930.07, 782.71~1,039.57, and 848.22~1,052.96 mg gallic acid eq./100 g in $10^{\circ}C$, $25^{\circ}C$ and $60^{\circ}C$, respectively. Antioxidant activities, such as DPPH, ABTS radical scavenging activity and reducing power, in all cultivars and temperatures was the highest in Cheonghaejinmi rice bran extracted at $25^{\circ}C$. The results obtained in the in vitro models suggest that extracts from rice bran, especially Cheonghaejinmi, has significant health-promoting effects, as it exhibits antioxidant activities.

• Horticultural Science & Technology
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• v.29 no.1
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• pp.68-73
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• 2011

To identify and quantify the major antioxidants present in Chrysanthemum zawadskii var. latilobum (C. zawadskii, hereafter), the flowers of C. zawadskii were cut into pieces, extracted with methanol (MeOH), and fractionated by using n-hexane, chloroform ($CHCl_3$), ethyl acetate (EtOAc), n-butanol (n-BuOH), and water. The highest concentration of polyphenol and flavonoid was observed in the EtOAc fraction. Based on ABTS and DPPH methods, highest antioxidative activities of C. zawadskii were found in the EtOAc fraction, in their 81.56% and 68.12% levels, respectively. By using HPLC, we identified two flavonoids: quercetin and luteolin, in the EtOAc fraction, and their contents were 20.02 and 1.65 $mg{\cdot}g^{-1}$, respectively. Our results clearly suggest the presence of these antioxidants in the flower of C. zawadskii, thus it may be consumed as tea with health beneficial effects.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.34 no.3
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• pp.225-231
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• 2008

It is known that Spirulina extracts have strong antioxidant activities since it contains diverse antioxidants such as phycocyanian, ${\beta}$-carotene, vitamin E and other carotenoids. In order to enhance antioxidant activity of Spirulina, Spirulina extracts were fermented by Lactobacillus plantarum P23 and Bacillus subtilis TP6. The resulting fermented supernatants were analyzed for their antioxidant activities by DPPH (1,1-diphenyl-2-picrylhydiazyl) method. The results indicated that fermentation process significantly enhanced total antioxidant activities. Increased levels of UV-induced TNF-${\alpha}$ and IL-6 were reduced back to normal level even by treatment of all three of the Spirulina extracts. The result suggested that the fermentation process enhanced the anti-inflammatory activities at least ten times higher than the simple extract. Zymography is used to determine the expression of UV-induced MMP. Spirulina extracts fermented by Bacillus subtilis TP6 were found to suppressed the expression of MMPs. Also treatment with the fermented Spirulina extracts resulted in an increase of collagen synthesis in vitro. In conclusion, the fermented Spirulina extracts are expected to be used as anti-aging cosmeceuticals.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.5
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• pp.830-841
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• 2015

This study compared the physicochemical characteristics, proximate composition, taste compound and antioxidant properties of Sikhye prepared with pigmented rice. Proximate composition showed a significant difference depending on the type of pigmented rice except crude fat contents and pH, color was a significant difference depending on the type of pigmented rice. The highest brix degree was $15.07^{\circ}Brix$ in red and black rice Sikhye. Each highest value of reducing sugar and free sugar content showed milled rice and brown rice Sikhye. Titratable acidity and total acidity of the pigmented rice Sikhye were highest for black rice Sikhye, free sugar content were highest for green rice Sikhye. Analysis of their relative antioxidative properties indicated that black rice Sikhye had the highest total polyphenol, flavonoid, and anthocyanin content, the highest levels of DPPH radical scavenging ability, and the highest level of reducing power and ferric reducing ability of plasma scores. Principal component analysis suggested that black rice Sikhye had a strong association with antioxidant properties, brown and red rice Sikhye had the strongest association with the sweetness and unique flavor.

• Korean Journal of Food Science and Technology
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• v.37 no.2
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• pp.247-254
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• 2005

General composition, total anthocyan content, and antioxidative and antimicrobial activities of Korean purple. fleshed potatoes (varieties A-D based on coloring degree of cross sections) were investigated. Slight differences in composition content were observed among varieties. Color intensity analyzed by sensory evaluation test decreased in order of PL-14, 31, 28, 3, 17, and 6, Total anthocyanin contents differed significantly among varieties from 3 to 29 mg Per 100 g, and decreased in order of PL-28, 31, 14, 12, 5, and 3. PL-28, 31, and Jasim potatoes showed slightly higher antioxidant activities than ${\alpha}$-tocopherol. PL-28, 31, 6, and Jasim showed antimicrobial activities against three species each of Gram-positive and-negative bacteria, with highest activities observed against Bacillus subtilis and relatively high activities against E. coli.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.6
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• pp.693-700
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• 1992

As an approach to study a new natural antioxidant for edible fats and oils, antioxidative fractions from acorn powder were characterized. The oxidative stabilities of soybean, palm, beef tallow, and lard oil containing the acorn active fraction extracted with various organic solvents were studied by determining the peroxide value during the storage at $60^{\circ}C.$ And this effective antioxidative components were isolated and identified by thin layer chromatography and high performance liquid chromatography. The proximate compositions of acorn powder were water 11.9~12.0%, protein 7.1~7.4%, starch 65.5~69.4%, fat 2.1~2.6%, fiber 2.1~3.6%, ash 2.4~2.6%, and total tannin 4.6~6.8%, respectively. The final yield of fraction extracted by sequential order of acetone : $H_2O$(1 : 1) and ethylacetate was 2.8~3.1%. Gallic acid, digallic acid and gallotannin were contained this final fraction. The main antioxidative activity was speculated due to the presence of gallic acid in acorn powder extract. The antioxidative activity was more effective in fat water emulsion than just fat system. Antioxidative activities measured by peroxide value were quite high in beef tallow and soybean emulsion, but low in lard and palm oil emulsion in the concentration of 200ppm acorn extract. Therefore, the addition of 200ppm acorn extract was suggested to expect effective antioxidation concentration in the reaction system.