• Journal of Life Science
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• v.34 no.1
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• pp.28-36
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• 2024

We evaluated the efficacy of Geranium thunbergii (GT), which has so far been understudied as a cosmetic material, and conducted anti-inflammatory-related activity studies. We measured the electron donation ability and ABTS⁺ radical scavenging ability to confirm the antioxidant ability of GT and found values of 91% and 94% at a concentration of 50 ㎍/ml, respectively, confirming that GT had excellent antioxidant ability. Tyrosinase inhibitory activity was measured to evaluate whitening activity, and it was found that inhibitory activity was 24.8% at the highest concentration of 1,000 ㎍/ml. Elastase and collagenase inhibitory activity were measured to determine the wrinkle improvement activity of the GT; 30.6% and 90% inhibitory activity were shown at the highest concentration of 1,000 ㎍/ml, respectively. Excellent inhibitory activity was confirmed through the measurement of collagenase inhibitory activity. Before the cell experiments were conducted, the survival rate of the macrophages Raw 264.7 according to GT treatment was determined based on the MTT assay, and the cell survival rate was greater than 83.6% at a concentration of 100 ㎍/ml. Subsequent cell-related experiments were conducted at concentrations of 100 ㎍/ml or less. The NO production inhibitory activity according to the GT treatment by NO assay was measured, and a 74.9% inhibitory rate was confirmed at a concentration of 100 ㎍/ml. Western blotting was performed to determine protein expression inhibition, and both COX-2 and iNOS factors were concentration-dependently inhibited in GT. Based on these results, GT is considered to have potential as an anti-inflammatory functional cosmetic material.

• Journal of the Korean Applied Science and Technology
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• v.41 no.3
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• pp.613-622
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• 2024

This study aims to evaluate the antioxidant and anti-inflammatory effects of pomegranate (Punica granatum) leaves and to explore the potential of pomegranate leaf extract as an anti-aging cosmetic ingredient. The ethyl acetate fraction of ethanolic extract of pomegranate leaf (EFP) was assessed for its total polyphenol and flavonoid contents, as well as its antioxidant and anti-inflammatory activities. The beneficial components and skin improvement potential of pomegranate leaves were investigated. The results showed that the total polyphenol content of EFP was 871.6±16.3 mg gallic acid/g, and the flavonoid content was 36.6±0.3 mg quercetin/g. In the ABTS radical scavenging assay, EFP exhibited a dose-dependent antioxidant activity with an EC50 value of 24.62±0.48 ㎍/mL. In the skin cell cytotoxicity assay, EFP demonstrated high cell viability at concentrations below 50 ㎍/mL, indicating minimal cytotoxicity. In the nitric oxide (NO) production inhibition assay, EFP effectively inhibited NO production even at low concentrations, with near-complete inhibition at 6 ㎍/mL. These results suggest that EFP has the potential to be utilized as a natural cosmetic ingredient with antioxidant and anti-inflammatory properties.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.50 no.3
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• pp.227-237
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• 2024

In this study, we investigated anti-oxidative, anti-inflammatory and anti-bacterial constituents from the extract of Prunus mume (P. mume) branches. Five phytochemicals were isolated from the ethyl acetate (EtOAc) fraction of P. mume branches; noreugenin (1), naringenin (2), prunin (3), procyanidin A2 (4) and epiafzelechin-(2β→O→7, 4β→8)-epicatechin (5). The chemical structures of isolated compounds were elucidated based on the spectroscopic data including NMR spectra as well as comparison of the data to the literature values. Upon the anti-oxidative studies by DPPH and ABTS⁺ radicals, potent radical scavenging activities were observed in the extract, EtOAc, n-butanol (BuOH) fractions and isolated compounds 4, 5. In the anti-inflammatory tests using RAW 264.7 macrophages, the n-hexane (Hex), EtOAc fractions and compounds 1-5 inhibited production of nitric oxide (NO) without causing cell toxicity. Also, the extract, n-Hex, EtOAc and n-BuOH fractions showed anti-bacterial activities against Staphylococcus epidermidis and Cutibacterium acnes. Based on these results, it was suggested that the extract, solvent fractions and phytochemicals from P. mume branches could be applicable as natural source for cosmetic ingredients.

• Journal of Mushroom
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• v.16 no.1
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• pp.22-30
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• 2018

This study was performed to determine optimal extraction conditions of fermented Polygonum multiflorum root by Lentinula edodes (JMI10079) Pegler mycelials using response surface methodology. The independent factors were extraction temperature (X1: $40-100^{\circ}C$), extraction time (X2: 2-10 hrs.), and the ratio of water to sample (X3: 33-100 mg/mL). Their effects were assessed on dependent variables of the extract properties, which included soluble solid contents (Y1), $^{\circ}Brix$ of sample extract (Y2), total polyphenol content (Y3), total flavonoid content (Y4), 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radical cation scavenging activity (Y5) and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity (Y6). The experimental data obtained were fit to a second-order polynomial equation. The optimal extraction conditions for fermented P. multiflorum root were: X1: $91.22^{\circ}C$, X2: 7.72 hrs, and X3: 39.71 mg/mL.

• Korean Journal of Food Science and Technology
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• v.42 no.6
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• pp.693-698
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• 2010

In this study, the antioxidant compounds and antioxidant activities of adzuki beans were measured to evaluate their functional properties and to compare them to Daepung and Taekwang. Proximate compositions and mineral contents of the various adzuki beans were not significantly different. A high level of dietary fiber (14.81%) was found in Chilbopat. The extraction yields of Daepung and Taekwang were 38.70 and 34.61%, respectively; however the yields of the various adzuki beans were lower at 13.78-20.76%. The total polyphenol and flavonoid content of the various adzuki beans were 19.00-34.75 and 12.97-28.95 mg/g, respectively (Daepung: 14.40 and 3.96 mg/g, Taekwang: 10.7 and 2.61 mg/g). High levels of polyphenols (34.75 mg/g) and flavonoids (28.95 mg/g) were found in Miryang 6. The total anthocyanin and proanthocyanidin contents of the various adzuki beans ranged from 5.89-23.77 and 1.83-3.29 mg/g, respectively. A high level of total tocopherol content (7.66 mg/100 g) was found in Yungum-pat. High levels of ABTS radical (2.44 mg TEAC/mg extract residue) and DPPH radical scavenging activities (4.46 mg TEAC/mg extract residue) were found in Miryang 6. A significant correlation was also noted between free radical scavenging activity and polyphenolic compound content. The results of this study suggest that notable antioxidant activities in various adzuki beans could have significant health benefits.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.5
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• pp.593-603
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• 2012

This study was carried out to investigate the effects of pine needle extract on the color, hardness, springiness, chewiness, pH, thiobarbituric acid reactive substances (TBARS) value, and total bacterial number of seasoned pork meat stored at $4^{\circ}C$ for 9 days. The pH levels of sauce samples were not affected by the mixing rate of the extracts. Acidity, soluble solids, and salinity gradually increased as the amount of added extract increased. Total polyphenolic contents in the sauce ranged from $1.01{\pm}0.02$ mg GAE/mL to $1.41{\pm}0.04$ mg GAE/mL, DPPH radical scavenging activity ranged from $0.06{\pm}0.01$ AEAC to $0.12{\pm}0.01$ AEAC, and ABTS radical scavenging activity ranged from $0.11{\pm}0.01$ AEAC to $0.19{\pm}0.01$ AEAC. The pH levels significantly decreased as the amount of added extract increased. The lightness ($L^*$), redness ($a^*$) and yellowness ($b^*$) values of meat tended to decrease with longer storage period (p<0.05). Hardness and chewiness also increased with longer storage period (p<0.05). The TBARS values decreased as the amount of added extract increased after 6 days (p<0.05). Total bacterial numbers of P5, P10, and P15 decreased compared to the control (p<0.05). In the sensory evaluation, taste and palatability were not significantly different among C, P5, and P10 (p<0.05). Further, flavor, color, tenderness, and juiciness were not different among the seasoned pork meats. These results suggest that pine needle extract can inhibit protein degradation, lipid oxidation, and bacterial growth when used as an additive to seasoned pork meat.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.9
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• pp.1304-1310
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• 2015

The purpose of this study was to investigate antioxidant activity of yanggaeng containing herbal medicine extracts (YH) by employing various in vitro antioxidant assays for 1,1-diphenyl-2-picrylhydrazyl free radical scavenging, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) free radical scavenging, and reducing power. We also investigated moisture content, pH, texture profile, and sugar content, and evaluated the sensory characteristics of developed yanggaengs. Moisture content of YH was 41.54%. Sugar contents increased while pH decreased as content of herbal medicine extracts increased. Lightness was not significantly different between YH and control. However, herbal medicine extracts enhanced the redness of yanggaeng. Texture profile analysis showed that gumminess and chewiness of yanggaeng added with herbal medicine extracts decreased compared to control. Herbal medicine extracts enhanced yanggaeng's antioxidant activity, reducing power, and scavenging ability. Herbal medicine extracts enhanced antioxidant properties of yanggaeng and made it easier to swallow.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.5
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• pp.765-770
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• 2016

This study compared the extracts of three varieties of red peppers in terms of their total polyphenol and flavonoid contents as well as antioxidant activities. In this study, two edible red peppers (Capsicum annuum var. angulosum and Capsicum annuum L.) and one flowering grass red pepper (Capsicum annuum var. abbreviatum), were individually extracted by using ethanol. Among three varieties of red peppers, the highest levels of total polyphenols and total flavonoids were observed in Capsicum annuum var. abbreviatum extract. Similarly, antioxidant activities resulted in ${\alpha},{\alpha}$-diphenyl-picrylhydrazyl, 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activities, and reducing power significantly increased in extract of Capsicum annuum var. abbreviatum. Therefore, our results strongly suggest that Capsicum annuum var. abbreviatum can be used as a new natural antioxidant source.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.spc1
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• pp.209-214
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• 2006

One hundred Individuals that were collected from plains and mountains all around South Korea were used for this experiment. The inhibition abilities of lipid peroxidation by Artemisia spp. collections were compared with BHT (butylated hydroxytoluene). The results could be confirmed the excellency fur control of lipid peroxide level such as BHT 200 ppm in all mugwort collections. Antioxidant activity (AEAC), electron donating ability (EDA), total phenolic compound, and flavonoids of 100 Artemisia spp. collections were analyzed. Total phenolic compound contents of Artemisia spp. collections were ranged from 156 to 1,767 rng/100 g, and mugwort collections with more than 900 mg/100 g of total phenolic compound content were 20 individuals. Electron donating abilities were ranged from 13.4 to 95.0%, and mugwort collections over 90% of electron donating ability were 23 individuals. Antioxidant activity of ethanol extracts that used ABTS and DPPH radical were measured and mugwort collections with high total phenolic compound contents had high radical exclusion ability as well. Artemisia spp. collections, AC-60, AC-67, AC-77, that showed the high levels of antioxidant activities and had good growth characters and productivity, were selected for mass production.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.6
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• pp.775-780
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• 2011

We investigated the changes in antioxidant and angiotensin converting enzyme I (ACE) inhibitory activity in different parts of 'Ilpum' (Oryza sativa L.) rough rice before and after germination. Rough rice, either before or after germination, were separated into hull, brown rice, or sprout, and then extracted with distilled water and 70% ethanol. After germination, the total polyphenol contents of the distilled water extract of the brown rice was higher than before germination (5.84 and 1.67 mg/g, respectively). The DPPH radical scavenging activity on the unseparated rough rice ethanol extract increased from 22.95% before germination to 31.32% after germination, but it decreased in both the hull and brown rice extracts. The ABTS radical scavenging activity was highest in the sprout extract with a value of 4.41 mg AA eq/g. The reducing power of the brown rice ethanol extract increased from 0.32 before germination to 0.45 after germination. The ACE inhibitory activity of the in hull ethanol extract increased after germination. These results indicate that antioxidant capacity increases in the hull and sprout after germination could be considered having significant health benefits.