• 한국식품영양학회지
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• 제8권2호
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• pp.88-92
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• 1995

The antioxidant activity of synthetic antioxidants, BHA, BHT and TBHQ and natural antioxidants, rosemary extract, sesamol, caffeic acid and pyrogallol In a skip jack oil were studied. A control and substrates containing synthetic(0.02%) and natural antioxidant (0.05%) were stored in an incubator kept at 37$^{\circ}C$ for 8 days. The antioxidant activity of synthetic and natural antioxidants was investigated by comparing peroxide values. The results of this study were as follows All the synthetic antioxidants used for this study exhibited antioxidant activity in skip jack oils. The antioxidant activity of TBHQ was greater than that of BHA and BHT. The rosemary extract did not show antioxidant activity in skip jack oils. The antioxidant activity of sesamol and caffeic acid were greater than those of BHA. Especially Pyrogallol exhibited very strong antioxidant activity, comparable to that of the TBHQ. The antioxidant activity of the sesamol, caffein acid and pyrogallol used skip lack oil, In decreasing order as follows : pyrogallol>caffeic acid> sesamol.

• 한국환경보건학회지
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• 제6권1호
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• pp.53-55
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• 1979

This study was conducted to find out the co-operative effect of antioxidants (butyl hydroxy anisol, dibutyl hydroxy toluene, propyl gallate) and pyrophosphate (tetrasodium pyrophosphate, disodium pyrophosphate) on the stability of soybean oil by determining the peroxide values. The results obtained were summarized follows: 1. When antioxidants and pyrophosphates were used together, the antioxidants activity was more strong than antioxidants were used only. 2. The co-operative effect of disodium pyrophosphate for antioxidants was stronger than tetrasodium pyrophosphate.

• 대한가정학회지
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• 제19권2호
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• pp.183-188
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• 1981

This study was conducted to investigate the effects of synthetic antioxidants con the degradation of angiotensin II which is made up of 8 amino acids: Asp-Arg-Val-Try-Ile-Gly-Pro-Phe, by the $\alpha$-chymotrypsin and trypsin. the results obtained were as follow; 1. Dibutyl hydroxytoluene, butyl hydroxyanisole and sodium L-ascorbate showed no inhibitory effect on the activity of $\alpha$-chymotrypsin on the angiotensin II, but ethyl protocathechuate inhibited. its activity at the concentration of 100ppm. However, the angiotension II was gradually degradated by $\alpha$-chymotrypsin after one hour incubation with ethylprotecathechuate. 2. Butyl hydroxyanisole inhibited trypsin activities above 100ppm, but no inhibitory activities was observed by the other antioxidants used in this experiment.

• The Korean Journal of Physiology and Pharmacology
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• 제11권1호
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• pp.9-13
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• 2007

Antioxidant properties have been proposed as a mechanism for the putative anti-inflammatory effects of phenolic compounds. To reveal the relationship between antioxidant activity and anti-inflammatory effects of various antioxidants, we measured 1, 1-diphenyl-2-picryhydrazyl(DPPH)-reducing activity and examined the inhibitory effects on LPS-induced inflammation-related gene expression in the BV2 microglial cell line. Lipopolysaccharide(LPS)(0.2 ${\mu}g/ml$) was used with or without antioxidants to treat cells, and the regulation of iNOS and cytokine gene expression was monitored using an RNase protection assay(RPA). Although, all tested antioxidants had similar DPPH-reducing activity and inhibited nitrite production, but the curcuminoid antioxidants(ferulic acid, caffeic acid, and curcumin) inhibited LPS-induced gene expression(iNOS, $TNF-\alpha,\;IL-1{\beta}$, IL-6, and IL-1 Ra) in a concentration-dependent manner. Other tested antioxidants did not exhibit the same effects; N-acetylcysteine(NAC) only began to suppress $IL-1{\beta}$ gene expression just below the concentration at which cytotoxicity occurred. Moreover, the antioxidant potency of curcuminoids appeared to have no correlation with anti-inflammatory potency. Only curcumin could inhibit LPS-induced microglial activation at a micromolar level. These data suggest that curcumin may be a safe antioxidant possessing anti-inflammatory activity.

• 동의생리병리학회지
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• 제20권2호
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• pp.449-454
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• 2006

This research was planned and executed to evaluate how the nutritional composition and antioxidants contents and antioxidative activity of Hongsambak. Also, can effect health conditions of people who are suffering from diet-related disease like obesity and hyperlipidemia by taking healthy foods with Hongsambak in a form of nutritional supplement with our daily meals. With this observation, we found out that Hongsambak has high content of dietary fiber and effect on antioxidative activity. We concluded that we could apply the components in a form of various foods. The information we received from this conclusion will be a basic information on how we can apply oriental medicinal resources into other foods and in the field of functional food research, which already draes sizable attention world-wide.

• Natural Product Sciences
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• 제5권4호
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• pp.165-171
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• 1999

Since reactive oxygen species (ROS) play an important role in carcinogenesis and other several human diseases, antioxidants present in consumable fruits, vegetables, and beverages have received considerable attention as cancer chemopreventive agents. Thus, in order to identify antioxidants in plant extracts, potential activity was assessed by determining with inhibition of a xanthine/xanthine oxidase assay system. Approximately 170 plant extracts of Korean herbal medicines were primarily evaluated for the potential of antioxidant activity. As a result, 13 plant extracts were found to be active $(IC_{50}$<$100\;{\mu}g/ml)$. Especially, Juncus effusus, Selaginella tamariscina, Pueraria thunbergiana and Sedum albroseum showed strong inhibitory activity in this process. Further studies for the identification of active principles from these active lead plant extracts might be warranted.

• 한국식품영양학회지
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• 제8권2호
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• pp.135-144
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• 1995

Lipid oxidation in foods produce the peroxidation products, toxic substance and rancidity odor. In vivo, lipid peroxidation by free radicals or molecular singlet oxygen cause such as a damage of DNA, cancer and aging. Accordingly, the development of new compound Inhibit lipid oxidation in foods and in vivo is very important. Antioxidants are generally used as a protection material of oxidation for a storage and preservation of foods. In terms of stability of foods and health for human, development of high effective antioxidants In a nature is required. In this point of view, this paper presents the research trends of a kind of natural antioxidative substances and its antioxidative activity.

• 한국식품저장유통학회지
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• 제6권1호
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• pp.121-135
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• 1999

Effective synthetic antioxidants such as butylated hydroxyanisole(BHA) and butylated hydroxytoluene(BHT) have been widely used in the food industry, but they are suspected to be toxic and carcinogenic effects. Therefore, the development of safely available natural antioxidants such as ascorbic acid, ${\alpha}$-tocopherol, ${\beta}$-carotene, flavonoids and selenium is essential. In particular, flavonoids, 2-phenyl-benzo-${\alpha}$-pyrones, are polyphenolic compounds that occur ubiquitously in food of plant origin. flavonoids occur in foods generally as O-glycosides with sugars bound usually at the C\ulcorner position. And variations in their heterocyclic ring gibes rise to flavones, flavonols, flavanones, flavanols, catechins, anthocyanidins, chalcone and isoflavones. Vegetables, fruits, and beverages are the main dietary sources of the flavonols, primarily as quercetin, kaempferol, and myricetin and the corresponding flavones, apigenin and luteolin. These flavonoids have biological activity such as antioxidant, anti-inflammatory, antithrombotic, antimutagenic, anticarcimogenic antiallergic and antimicrobial activity effects in vitro and in vivo. Flavonoids posses strong antioxidant activities acting as oxygen radicals scavenger, metal chelators and enzyme inhibitor. The antioxidant activity of flavonoids is determined by their molecular structure and more specially, by the position and degree of hydroxylation of the ring structure. All flavonoids with the 3`, 4`-dihydroxy(ortho-dihydroxy) posses marked antioxidant activity. And antioxidant activity increases with the number of hydroxyl groups substituted on the A-and B-rings. There is as yet no certainty about the effect of the presence of a double bond between C\ulcorner and C\ulcorner on the antioxidant activity of flavonoids.

• 한국식품과학회지
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• 제22권4호
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• pp.411-414
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• 1990

합성 페놀성 산화방지제인 BHA, BHT, PG 및 TBHQ의 티아민 분해능에 대한 pH 및 온도의 영향을 연구하였다. 모든 산화방지제는 pH4의 $38^{\circ}C$에서는 대조군과 같이 티아민 분해능이 거의 없었으나, 같은 pH의 $60^{\circ}C$에서는 $38^{\circ}C$때 보다 그 분해능이 더 컸다. 한편, pH7의 $38^{\circ}C$에서는 같은 온도의 pH4 때 보다 티아민 분해능이 더 빨랐고, 또 pH7의 $60^{\circ}C$에서는 같은 pH의 $38^{\circ}C$에서 보다 그 분해능이 더 컸다. 합성 산화방지제 중 BHA와 BHT의 티아민 분해능은 대조군과 비슷한 수준으로 거의 없거나 가장 낮았고, PG는 그 분해능이 비교적 컸으며, TBHQ는 그 분해능이 가장 컸다.

• Journal of Plant Biotechnology
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• 제36권3호
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• pp.214-218
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• 2009

Sweetpotato [Ipomoea batatas (L.) Lam] leaves are excellent source of low molecular weight antioxidants such as polyphenols, anthocyanins and carotenoids compared to other leafy vegetables. Endogenous antioxidants in sweetpotato help our bodies to prevent ageing, heart diseases and cancer. In this study, to develop the proper cultivars for the functional feed materials, we investigated the contents of anthocyanin, $\beta$-carotene, and polyphenols as well as DPPH radical scavenging activity in leaves of 14 different cultivars at the time of the harvest. They showed a diverse antioxidation activity. In DPPH radical scavenging activity, cultivars of Nanjing 9, Yulmi and Shinzami showed higher activity, whereas cv. Huiza 6 showed the lowest. Cultivars of Shinzami and Shinhwangmi had the highest anthocyanin (3.5 mg/g fr wt) and polyphenol (15.8 mg/g fr wt) content, respectively. Interestingly, there was a high correlation between cultivars with colorful pigments in storage roots and antioxidants activity in leaves. These results suggest that sweetpotato leaves with high antioxidant activity at harvest would be suitable for functional feed materials.