• Korean Journal of Fisheries and Aquatic Sciences
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• v.40 no.4
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• pp.193-200
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• 2007

Ion-exchange chromatography and ultra-filtration permeation were used to extract carnosine from the eel Anguilla japonica. In an investigation of its antioxidant properties, the eel carnosine prevented lipid peroxidation in linoleic acid systems, scavenged free radicals, and exhibited superoxide dismutase-like activity. These activities increased as the carnosine concentration increased. The nitrite scavenging effects (NSEs) of commercial carnosine and the eel carnosine were measured at various acidic pHs (1.2, 3.0, and 4.2). For both types of carnosine, the maximum NSE was observed at pH 1.2. At this pH, the NSE of the eel carnosine was 65.3%. Both types of carnosine were effective at maintaining reasonably good color of ground beef patties over 5 days of storage at $4^{\circ}C$ and inhibited metmyoglobin formation as well as lipid peroxidation. These data suggest that the eel carnosine might be useful as a "natural" antioxidant in commercial production and storage of muscle foodstuffs.

• Fisheries and Aquatic Sciences
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• v.13 no.1
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• pp.18-25
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• 2010

Interest in plant-derived food additives has increased recently, with efforts to identify natural antioxidant sources to replace synthetic antioxidants. This study evaluated the antioxidant effects of organic solvent fractions of 80% methanol extracts from Pediastrum duplex and Dactylococcopsis fascicularis microalgae. Among the solvent fractions tested, the ethyl acetate and n-hexane fractions from P duplex effectively scavenged 79.8% and 74.5% of DPPH free radicals, respectively. The chloroform fraction from D. fascicularis showed the strongest $H_2O_2$ scavenging ability (49.7%). The greatest scavenging of hydroxyl radicals (73.1%) was exhibited by the 80% methanol extract from P duplex. Aqueous residue and ethyl acetate fraction from P duplex provided the strongest nitric oxide scavenging (57.7%) and metal chelating effect (82.1%), respectively. Chloroform and ethyl acetate fractions from P duplex and n-hexane fraction from D. fascicularis exhibited significantly greater inhibition of lipid peroxidation than the commercial antioxidants. These results suggested that P duplex and D. fascicularis microalgae having potential anti oxidative compounds with various properties could be utilized in the food and pharmaceutical industries.

• Korean journal of food and cookery science
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• v.19 no.5
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• pp.624-630
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• 2003

The physicochemical properties and antioxidant activities of commonly consumed espresso and regular coffees, at coffee shops in downtown Seoul, were investigated. Moreover, the characteristics between chain type coffee shops and owner shops were compared using t-tests. The serving temperature and volume of espresso were lower than those for regular coffees. Whereas, the pH and total acidity of espresso were higher than those for regular coffees. Coffees from chain shops, in particular, had a significantly higher pH and lower total acidity than those from owner shops. The L, a and b values of the regular coffees were higher than those of the espresso coffees. With the exception of the a value of regular coffees, all the color values of the coffees from owner shops were higher than those from the chain shops. The intensity of the brownness, soluble solid contents and total phenolic contents of the espresso coffees were about 7∼8, 8∼9 and 4 times higher, respectively, than those of regular coffees. In addition, the free radical scavenging capacities and antioxidant activities of the espresso coffees, using a chemiluminescence assay, were higher than those of regular coffees. Espresso coffees from chain shops, especially, had higher activities of free radical scavenging than those from owner shops. In conclusion, the characteristics of coffees from chain shops were significantly different from those from owner coffee shops.

• Korean Journal of Food Science and Technology
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• v.51 no.5
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• pp.452-458
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• 2019

The objective of this study was to investigate the physicochemical characteristics and antioxidant potential of garlic processed using different heat treatments conditions, which is an effective method for removing the unpleasant odor and taste of raw garlic. The pH and soluble solid content of raw garlic (pH 6.07, $7.7^{\circ}Bx$) were almost equal or slightly higher than that of processed garlic samples (pH 5.06-6.09, $7.1-7.4^{\circ}Bx$). The color of processed garlic was also significantly affected. The amounts of amino acids such as ${\gamma}$-amino-n-butyric acid and few essential amino acids also increased after the thermal treatment of garlic. The antioxidant potentials of red and black garlic were higher than that of raw garlic. The polyphenol content of processed garlic ($38.51-81.51{\mu}g$ gallic acid equivalent/g sample) was significantly higher than that of raw garlic ($30.66{\mu}g$ gallic acid equivalent/g sample). These results indicated that heat treatment for different durations under a controlled environment enhanced the nutritional and functional properties of garlic.

• The Korean Journal of Food And Nutrition
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• v.36 no.1
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• pp.1-5
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• 2023

In this study, scones were prepared using Cordyceps powder, described as 'immortal life'. Cordyceps powder was prepared in 0%, 2%, 4%, 6%, and 8% ratios, and salinity, color, texture, and antioxidant properties were analyzed. The salinity of Cordycepsscones did not show a difference according to the amount of Cordyceps powder added (p=0.364), and the a-, b-values increased significantly (p<0.001). In the case of texture, there was no significant difference in the amount of Cordyceps added. Flavonoids increased significantly as the amount of Cordyceps powder increased (p<0.001). ABTS-radical scavenging capacity increased significantly as the amount of Cordyceps powder increased (p<0.001). Through this study, the antioxidant properties of Cordycepsscones were confirmed.

• Journal of Pharmacopuncture
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• v.25 no.4
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• pp.344-353
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• 2022

Objectives: Auraptene is the most abundant natural prenyloxycoumarin. Recent studies have shown that it has multiple biological and therapeutic properties, including antioxidant properties. Erythrocytes are constantly subjected to oxidative damage that can affect proteins and lipids within the erythrocyte membrane and lead to some hemoglobinopathies. Due to the lack of sufficient information about the antioxidant effects of auraptene on erythrocytes, this study intended to evaluate the potential of this compound in protecting radical-induced erythrocytes damages. Methods: The antioxidant activity of auraptene was measured based on DPPH and FRAP assays. Notably, oxidative hemolysis of human erythrocytes was used as a model to study the ability of auraptene to protect biological membranes from free radical-induced damage. Also, the effects of auraptene in different concentrations (25-400 µM) on AAPH-induced lipid/protein peroxidation, glutathione (GSH) content and morphological changes of erythrocytes were determined. Results: Oxidative hemolysis and lipid/protein peroxidation of erythrocytes were significantly suppressed by auraptene in a time and concentration-dependent manner. Auraptene prevented the depletion of the cytosolic antioxidant GSH in erythrocytes. Furthermore, it inhibited lipid and protein peroxidation in a time and concentration-dependent manner. Likewise, FESEM results demonstrated that auraptene reduced AAPH-induced morphological changes in erythrocytes. Conclusion: Auraptene efficiently protects human erythrocytes against free radicals. Therefore, it can be a potent candidate for treating oxidative stress-related diseases.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.56 no.6
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• pp.833-840
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• 2023

In this study, the antioxidant and anti-skin aging properties of the Korean marine algae Ishige foliacea were investigated. Solvent extracts from I. foliacea were prepared with 70% ethanol, 80% methanol, and water. The extraction yields of various solvent extracts ranged from 9.55% to 35.12%. In terms of antioxidant activity, the ethanol extract showed the highest ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt) radical scavenging activity, nitrite oxide scavenging activity, reducing power, and FRAP (ferric reducing antioxidant power). Regarding anti-skin aging activity, evaluation of the skin whitening and anti-wrinkle activities revealed that the methanol, water, and ethanol extracts possessed the highest tyrosinase (IC₅₀=0.98 mg/mL), elastase (IC₅₀=0.15 mg/mL), and collagenase (IC₅₀=0.06 mg/mL) inhibitory activities, respectively. These results suggest that I. foliacea holds potential as an antioxidant and anti-skin aging substance in food and cosmetic materials.

• Asian Pacific Journal of Cancer Prevention
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• v.17 no.8
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• pp.3797-3803
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• 2016

Cervical cancer is the second most common malignancy in women worldwide and thus one of the leading causes of mortality in women. Lovastatin, a non polar, anticholesterol drug has previously been reported to exert antitumour activity in vitro. In the present study, lovastatin from Aspergillus terreus (KM017963) was purified by adsoprtion chromatography and evaluated for its anticancer and anti-oxidant properties with a human cervical cancer cell line (HeLa). Growth inhibitory and proapoptotic effects of purified lovastatin on HeLa cells were investigated by determining its influence on cell numbers, mitochondrial membrane potential (MMP), DNA fragmentation and antioxidant properties in terms of hydroxy radical scavenging effects as well as levels of total reduced glutathione. Cell cycle analysis by flow cytometry (propidium iodide staining) confirmed induction of apoptotic cell death and revealed cell cycle arrest in the G0/G1 phase. Results of the study give leads for the anticancer effects of lovastatin and its potential usefulness in the chemotherapy of cervical cancer.

• Culinary science and hospitality research
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• v.24 no.1
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• pp.73-81
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• 2018

The objective of this study was to investigate their physicochemical properties and antioxidant activities of white radish teas such as pH, color value, total polyphenol contents, total flavonoids, DPPH radical scavenging activity, reducing power and sensory evaluation. They were processed by drying(AD), drying and roasting(ADR), steaming and drying(SAD), and steaming, drying, and roasting(SADR). As a result, the pH of ADR, and SADR tended to be significantly lowered and SADR was the lowest at $5.48{\pm}0.14$(p<0.001). Additionally, ADR and SADR were significantly different in color and browning value, compared to AD and SAD. There was no significant difference in reducing sugar content depending on processing methods. The total polyphenol content and total flavonoid content of the teas were significantly increase after roasting. DPPH radical scavenging activity was significantly higher in ADR and SDAR than in AD or SAD by 1.1~1.5 times(p<0.05). Compared with ADR and SADR after roasting, the sensory characteristics of AD and SAD were significantly lower than those of roasted ADAD and SAD, respectively. From the above results, it was concluded that the roasting process is a major process that affects the physicochemical quality characteristics and antioxidant activities.

• Food Science of Animal Resources
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• v.40 no.2
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• pp.297-310
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• 2020

This study aims to evaluate the probiotic properties of Lactobacillus brevis (L. brevis) KU200019 and the synergistic activity with prebiotics on antimicrobial activity, and the potential application as an adjunct culture in fermented dairy products. The commercial strain, L. brevis ATCC 14869 was used as reference strain. L. brevis KU200019 was showed higher viability in simulated gastric (99.38±0.21%) and bile (115.10±0.13%) conditions compared to reference strain. L. brevis KU200019 exhibited antimicrobial activity against various foodborne pathogens. The supplementation of fructooligosaccharides (FOS) enhanced viability of lactic acid bacteria (>8 Log CFU/mL) and antioxidant activity [2,2-diphenyl-2-picrylhydrazyl radical assay (DPPH) assay, 31.23±1.14%; 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid (ABTS) assay, 38.82±1.46%] in fermented skim milk during refrigerated storage. L. brevis KU200019 was distinguished from the reference strain by its higher probiotic potential, antimicrobial activity, and higher antioxidant activity in fermented milk. Therefore, L. brevis KU200019 with FOS was demonstrated promising properties for further application in fermented dairy products with enhanced safety and quality.