• Journal of Microbiology and Biotechnology
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• v.20 no.4
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• pp.700-707
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• 2010

A novel antioxidative peptide (APVPH I, antioxidative peptides from venison protein hydrolysates I) was purified from venison by enzymatic hydrolysis, column chromatography of DEAE-Sephacel, and high-performance liquid chromatography. The molecular mass of the purified peptide was found to be 9,853 Da and the amino acid sequences of the purified peptide was Met-Gln-Ile-Phe-Val-Lys-Thr-Leu-Thr-Gly. The purpose of this study was to evaluate the effects of APVPH I against $H_2O_2$-induced neuronal cells damage in PC-12 cells. Antioxidative enzyme levels in cultured neuronal cells were increased in the presence of the peptide. In addition, APVPH I inhibited productions of nitric oxide (NO), reactive oxygen species (ROS), malondialdehyde (MDA), and cell death against $H_2O_2$-induced neuronal cell damage in PC-12 cells. It was presumed to be APVPH I involved in regulating the apoptosis-related gene expression in the cell environment. The present results indicate that APVPH I substantially contributes to antioxidative properties in neuronal cells.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.5
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• pp.570-575
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• 1993

Antioxidative characteristics of melanoidin related products(MRPs) fractionated from fermented soybean sauce were studied during the oxidation process of model systems. MRPs were prepared from soybean sauce fermented for 6 months after inoculation Aspergillus oryzae by the fractionation through the Sephadex G-10 column and the freeze drying of collected fractions. MRPs inhibited the formation of peroxides during the oxidation of linoleic acids mixture in ethanolic phosphate buffer solution at $50^{\circ}C$ with the increasing tendency by their concentration in reaction systems. MRPs had hydrogen doner properties during the reaction with ${\alpha},\;{\alpha}'-diphenyl-{\beta}-picrylhydrazyl$ and also MRPs inhibited the iron and lipoxygenase catalytic oxidation. MRPs were found to be fairly stable with no loss of antioxidative effect after storage at $50^{\circ}C$ for 15days.

• Korean journal of food and cookery science
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• v.8 no.2
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• pp.95-105
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• 1992

This study was carried on the Seasoning Oil production by Autoclaving Method in order to research a developed method. The Raw, Extract states of seasoning vegetables-Garlic, Onion and Ginger were added 40, 60% (w/w) of total amounts to corn salad oil. All samples treated with various conditions were determined physicochemical characteristics by Acid value, Peroxide value, Iodine value, Refractive Index, and Volatile Carbonyl Compound Content during incubating $(40{\pm}2^{\circ}C)$ and heating $(185{\pm}2^{\circ}C)$. The results were obtained as follws; 1. During incubation at $40{\pm}2^{\circ}C$, the order of antioxidative effects among seasoning vegetables was Ginger>Garlic>BHA>Onion and Extract state were more effective man Raw state. also the antioxidative effects of the seasoning vegetables were increased proportionally with the concentration in the Seasoning Oils. 2. In the case of heat treatment $(185{\pm}2^{\circ}C)$, AV, POV, IV and RI of each Seasoning Oil were changed very sharply. The antioxidative effect and Carbonyl Compound Content according to heat treatment differed from the type and concentration of seasoning vegetables in oil. Ginger had the most excellent antioxidative effect among seasoning vegetables, and m any case, the adding states of seasoning vegetables into oils were more effective in Extract man Raw states. 3. According to those results, each Seasoning Oil made from Garlic, Onion, Ginger was shown to have antioxidative properties specially in Ginger-Extract-Seasoning Oil. also the Autoclaving Method was thought to be rational method in preparation of Seasoning Oil.

• Korean Journal of Food Science and Technology
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• v.29 no.5
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• pp.1045-1051
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• 1997

Three kinds of model melanoidins adjusted to have the same brown color intensity were made from glucose-glycine, glucose-lysine, xylose-arginine and their antioxidative properties were determined. The antioxidative activities of these model melanoidins in linoleic acid emulsion system were determined by ferric thiocyanate method, conjugated diene contents, peroxide value and electron donating ability by DPPH. Xylose-arginine melanoidin showed the strongest antioxidative activity and electron donating ability. The antioxidative effect of melanoidin could be reliably predicted by determining peroxide value and DPPH method. Each melanoidin was separated on Sephadex G-50 column, and brown color intensity, reducing power, ninhydrin positive reaction and antioxidative activity of each fraction were determined. The antioxidative activities of melanoidin fractions showed strong correlation with their brown color intensity and especially to their reducing power. In spite of same brown color intensity, there is no big differences between these model melanoidins, thus xylose-arginine showing strongest antioxidative activity followed by glucose-lysine and glucose-glycine melanoidin. Xylose-arginine melanoidin also showed the strongest electron donating activity and broad range of reducing power when fractionated on Sephadex G-50, which was different tendency from the other model melanoidin.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.4
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• pp.524-532
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• 2016

This study was performed to compare the antioxidative activities of methanol extracts from Asparagus cochinchinensis with whole root (W-AC), flesh (F-AC), and root bark (B-AC). To evaluate the antioxidative properties of their methanol extracts, 1,1-diphenyl-2-picrylhydrazyl radical, nitrite, hydroxyl radical, 2,2'-azino-bis(3-ethylbenz thiazoline-6-sulfonate) radical scavenging activities, and contents of total flavonoid and polyphenol contents were measured. B-AC extract showed the highest antioxidative activity, whereas F-AC extract showed the lowest. For B-AC extract, caffeic acid was isolated by preparative high-performance liquid chromatography and confirmed by liquid chromatography-mass spectrometry and absorption spectroscopy, which showed 1.6% of total polyphenol contents among all methanol extracts.

• Korean Journal of Food Science and Technology
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• v.42 no.5
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• pp.593-597
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• 2010

This study investigated the properties and antioxidative activities of phenolic acid concentrates of rice bran. Rice bran contains bioactive substances such as phenolic compounds, which can provide health benefits as natural antioxidants. This study examined how levels of phenolic acids can be obtained efficiently through various extraction methods. The extractions of defatted rice bran were followed by using ethylacetate (RBE-I), ethylacetate after alkaline hydrolysis (RBE-II), and 80% methanol (RBE-III). For all extracts, yields (%), total polyphenol contents (TPC), various phenolic acids and antioxidative activities were estimated. RBE-II had the highest total polyphenol contents (526.72 mg/100 g rice bran) and showed high antioxidative activity (74.7%). To concentrate the phenolic acids, RBE-II was passed through Sep-pak $C_{18}$ Vac cartridge and F1-RBE-II was collected by the elution of 50% methanol. The total phenolic content of F1-RBE-II (736.8 mg/100 g rice bran) was higher than that of RBE-II (367.1 mg/100 g rice bran), and the ratios of ferulic acid (73%) and sinapic acid (14%) increased. As RBE-II was analysed by HPLC, 6 different phenolic acids were found via chromatography, whereas F1-RBE-II showed 5 different peaks and the major phenolic acid was identified as ferulic acid. The ABTS radical scavenging activity of F1-RBE-II was the highest among the rice bran extracts. In a ${\beta}$-carotene-linoleic acid model system, linoleic acid oxidation was reduced by F1-RBE-II (73%) and RBE-II (35%).

• Korean Journal of Food Science and Technology
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• v.37 no.5
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• pp.783-788
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• 2005

Major components and antioxidative properties of whole fruit powders and juices prepared from premature mandarin, Citrus unshu, were investigated. Dietary fiber, flavonoid, and organic acid contents greatly increased in samples with lower degree of fruit maturity (August) than higher ones (October), and in whole fruit powders than extracted juices, whereas free sugar contents, especially sucrose content, increased in fruits with higher degree of maturity than lower ones. Antioxidative properties were not affected by degree of fruit maturity, whereas total polyphenol content and electron-donating abilities were higher in extracted juices than whole fruit powders. Nitrite-scavenging abilities of all samples were similar except at pH 6.0.

• Journal of Electrochemical Science and Technology
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• v.2 no.2
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• pp.85-90
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• 2011

Active oxygen species or free radicals are considered to cause extensive oxidative damage to biological macromolecules, which brings about a variety of diseases as well as aging. Electrolyzed reduced water(ERW) has been regarded as a ideal antioxidative agent in recent years. ERW is produced by passing a diluted salt solution through an electrolytic cell, within which the anode and cathode are separated by membrane. It can be produced reactive materials in ERW near the cathode during the electrolysis of water. ERW have the following advantages over other traditional cleaning agents: effective antioxidative agent, easy preparation, inexpensive, and environmentally friendly. The main advantage of ERW is its safety and antioxidative effect. ERW with strong reducing potential can be used to remove dirt and grease from items such as cutting boards and other kitchen utensils. The primary aim of this study is the activation mechanism of oxidation reduction potentials, ion conductivity, pH, and electrochemical properties with reactive materials in ERW.

• Journal of the Korean Society of Food Culture
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• v.33 no.1
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• pp.62-69
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• 2018

The purpose of this study was to investigate the antioxidative and physical properties of finger food type rice snacks and pumpkin rice snacks for infants aged 6 to 12 months old. The addition of rice germ did not affect density or porosity, and there was no significant difference when compared with commercial products. The addition of rice germ to the rice snack group did not reduce the longitudinal expansion quality of the rice snack. The WAI of RW and SW values were 9.83 and 8.93, respectively, which were significantly higher than those of other samples (p<0.05). The results of this study show that the addition of rice germ to rice snack resulted in reduced density and porosity of rice snacks and maintenance of a high water absorption index, which are more desirable characteristics for products. The products with rice germ showed significantly higher antioxidative activities among all samples (p<0.05).

• Korean journal of food and cookery science
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• v.23 no.1 s.97
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• pp.33-40
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• 2007

This study investigated the antioxidative and antimicrobial activities of nutmeg (water, ethanol extract and essential oil). The total phenol contents of water, ethanol extract and essential oil were 3.4%, 16.9%, and 3.2%, respectively. Hydrogen donating abilities of water, ethanol extract and essential oil at 1,000 ppm were 4.9%, 41.8% and 6.8%, respectively. The antioxidative activities in linoleic acid substrates were in the order of BHT > ethanol > extract > ${\alpha}$-tocopherol > essential oil > water extract. The antioxidative activities in linoleic acid emulsion substrates were in the order of BHT > water extract > essential oil > ethanol extract > ${\alpha}$-tocopherol. In antimicrobial activity, ethanol extract showed growth inhibition effect against Micrococcus luteus, Bacillus cereus and Salmonella enteritidis, and the essential oil showed growth inhibition effect against Micrococcus luteus. However, no antimicrobial activity of water extract was observed. The nitrite-scavenging abilities of water, ethanol extract and essential oil at 1,000 ppm were 4.5%, 28.8% and 98.8%, respectively, and the ACE inhibitory activities were 0.2%, 11.0% and 10.0%, respectively.