• 임산에너지
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• 24권2호
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• pp.24-30
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• 2005

향나무 잎을 채취하여 분쇄한 후 MeOH로 추출하고 분획한 다음 EtOAc 및 수용성 화합물을 칼럼크로마토그래피법을 사용하여 4개의 화합물 (+)-catechin (1), (-)-epicatechin (2), myricitrin (3) 및 hinokiflavone (4)을 단리하였다. 단리 화합물은 NMR 및 질량분석기를 사용하여 그 구조를 구명하였으며 DPPH radical 소거법을 이용하여 항산화 활성 검정을 시행하였다. 4가지 화합물 모두 우수한 활성을 보였으며 화합물 1, 2 및 3은 대조구로 사용한 ${\alpha}-tocopherol$, BHT 및 curcumin 보다 우수하였으나 화합물 4는 대조구보다 약간 낮은 활성을 나타내었다.

• 한국식품영양학회지
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• 제13권1호
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• pp.13-20
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• 2000

This study was designed the antioxidative effect of the ethanol extract obtained Rooibos tea (Aspalathus linearis) on various kinds of oil, and examined the synergistic effect of Rooibos tea extract by addition of citric acid to the antioxidation activity and also investigate to antioxidation effect of the extract in food production and storage peroids. The antioxidative activity of 0.2mg of Rooibos tea extract was showed similar to same doses of $\alpha$-tocopherol, BHA and BHT in linolieic acid-ethanol system. The antioxidative effect of the mixture with 0.1% Rooibos tea extract on lard was more effective than that of the mixture with same doses of $\alpha$-tocopherol, BHA and BHT. The antioxidative effect of Rooibos tea extract was showed slightly effects on lard or soybean oil. Antioxidative effects of Rooiboe tea extract in addition of citric acid as synergist showed more effective in linoleic acid-ethanol system, but did not showed in the other oils. In the application of Rooibos tea extract to food prodctuction and storage period, the antioxidative effect was more effective in biscult, preparation added lard mixed with 0.1% Rooibos tea extract.

• 한국식품영양학회지
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• 제24권3호
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• pp.422-433
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• 2011

The objective of this study was to evaluate their effects as the meat antioxidant and on the antioxidant enzymes like superoxide dismutase(SOD) and catalase during the refrigeration storage of ground beef, respectively. Ground beef loin was treated by three natural antioxidants(pycnogenol, catechin, ${\alpha}$-tocopherol) and the synthetic antioxidant(BHT) at the level of 0.01%(w/w) of total fat. Samples were refrigerated at $4{\sim}6^{\circ}C$ for 3, 5, 7 and 10 days to evaluate the color and the pH as the quality parameters, TBA value and fatty acid composition as the parameters of lipid peroxidation, and the activities of SOD and catalase. This study showed that catechin and pycnogenol were excellent in terms of meat color, pH and delaying lipid peroxidation and also maintained the activity of in vivo SOD and catalase better than ${\alpha}$-tocopherol and BHT. These results suggested that the duration of the refrigeration of ground beef may be prolonged up to 10 days in catechin and pycnogenol treated ones in terms of the lipid peroxidation, but 5 days of refrigeration will be more adequate if considering the microbial safety as food, too.

• Preventive Nutrition and Food Science
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• 제4권1호
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• pp.43-46
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• 1999

Taurine is known to suppress oxidant-induced tissue injury by stabilizing biomembrane and scavanging free radicals. The purpose of this study was to determne the antioxidative and antimutabenic acitvities of taurine, ad to compare those acitivities with major antioxidants. For the measurement of antioxidative capacity, 0.05 , 0.1,0.5 and 1.0mg/ml of taurine, L-Ascorbic acid, alpha-tocopherol, and BHT (dibuty hydroxiy toluene)were prepared and tested for their ability to donate electrons to DPPH (1,1-diphenyl-2-picryl-hydrazyl). Antimutagenic acitivity was examined using the Ames salmonela test system at concentrations of 600, 900 and 1200ug/ml. Results indicated that taurine possesses electron-donating capacity, however, the degree of donation was very weak compared to the major antioxidants tested. However, taurine was evaluated as a potent mutation suppressor. Antimutagenic capacity was in increasing order BHT>taurine>L-ascorbic acid>alpha-tocopherol at concentrations of 600 and 900ug/ml. There was a dose-dependent increase in antimutabenicity of these compounds , however, antimutagenity of the 900ug taurie/plate was not significantly differently from that of 1200ug taurine/plate. These results indicate that taurine effectively suppresses the mutagenicity of AFB1 without noticeable elelctron donating ability.

• Food Science and Biotechnology
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• 제14권6호
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• pp.715-721
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• 2005

Antioxidant activities of grape seeds extracted with various solvents were evaluated by measuring total phenol and flavanol contents, thiobarbituric acid reactive substances (TBARS) following lipid peroxidation, 2-deoxyribose degradation, SOD-like activity, 2,2'-azino-bis(3-ethylbenzthizaoline-6-sulfonic acid (ABTS) radical-scavenging ability, and electron-donating ability using 1,1-diphenyl-2-pycryl hydrazil (DPPH) method. Total phenol and flavanol contents of mixted-solvent extracts were higher than those of single-solvent extracts, with the mixing ratio of 17:3 (ethyl acetate: water) (EW) showed the highest contents. Antioxidant activities (%) of TBARS following phosphatidylcholine peroxidation were 14, 45, 45, 7, 4, 25, 21, 23, and 20% for ascorbic acid (AA), butylated hyroxytoluene (BHT), quercetin (Q), acetone extract (AT), ethyl acetate (EA) extract, methanol (MeOH) extract, 4:1 (EA) extract, 9:1 (EW)-extract, and 17:3 EW extract, respectively. Antioxidant activities for 2-deoxyribose degradation were 5, 80, 87, 78, 56, 73, 64, 60, and 75% in AA, BHT, Q, AT, EA, MeOH extract, 4:1 EW extract, 9:1 EW extract, and 17:3 EW extract, respectively. MeOH grape seed extract showed distinctly stronger electron-donating activity than other solvent extracts.

• Journal of Applied Biological Chemistry
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• 제44권2호
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• pp.87-91
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• 2001

Extracts from Geum japonicum (Bammu in Korean) were analyzed for their antioxidative activities and scavenging effects on free radicals. The ethyl acetate fraction of G. japonicum methanol extract (EFGJ) showed a remarkable scavenging activity on the 1,1-diphenyl-2-picrylhydrazyl radical. EFGJ also showed excellent antioxidative activity on linoleic acid during long-period storage and on rat liver microsome peroxidation system, and good anti-peroxidation effect on lipid in Rancimat system using lard, palm oil, and perilla oil, as compared with BHT and ${\alpha}$-tocopherol. Varying effects of antioxidative activity of the EFGJ on various fatty acids were observed. The prevention of linoleic acid and linolenic acid peroxidation was superior to ${\alpha}$-tocopherol, but inferior to BHT. The methanol extract of G. japonicum did not show mutagenicity as revealed through SOS chromotest. Based on the results, the extracts of G. japonicum may be useful source as natural antioxidants.

• Food Science and Biotechnology
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• 제16권6호
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• pp.1060-1063
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• 2007

The antioxidative activity of Alpinia oxyphylla was investigated through measuring the radical scavenging effect on 1,1-diphenyl-2-picrylhydrazyl (DPPH) and inhibitory activity for linoleic acid peroxidation. Two antioxidative diarylheptanoids, yakuchinone A (1) and oxyphyllacinol (2), were isolated from the fruits of A. oxyphylla using thin layer chromatography (TLC) autographic assays. The DPPH scavenging activities of the compounds ($IC_{50}=1$, $57{\pm}2.1\;{\mu}M$; 2, $89{\pm}3.1\;{\mu}M$) were lower than vitamin C ($IC_{50}=51{\pm}1.1\;{\mu}M$), but higher than butylated hydroxytoluene (BHT, $IC_{50}=99{\pm}2.2\;{\mu}M$). Also, inhibitory activities for linoleic acid peroxidation of the compounds ($IC_{50}=1$, $0.19{\pm}0.011\;mM$; 2, $0.31{\pm}0.009\;mM$) were higher than those of vitamin C ($IC_{50}=0.59{\pm}0.017\;mM$) and BHT ($IC_{50}=0.52{\pm}0.014\;mM$). In addition the $^{13}C-NMR$ data of oxyphyllacinol (2) have been first reported in this paper.

• 공업화학
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• 제7권6호
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• pp.1069-1077
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• 1996

우리나라 근해에 서식하는 여러 가지 해조류로부터 수용성 항산화 물질을 추출하여 라디칼 소거활성으로 항산화 활성을 측정하였다. 김, 미역, 다시마, 모자반, 청각, 톳, 홑파래 등에서 추출된 물질로부터 항산화 활성이 확인되었으며 이들중 홑파래에서 합성 항산화제인 BHT나 BHA보다 강한 강력한 항산화 성분이 추출되었다. 톳의 경우 홑파래에 필적할만한 항산화활성을 나타내었다. 항산화 성분을 확인하기위해 Sephadex LH-20 column 등을 이용해 성분분리를 시도하였는데 각 분획의 활성이 분리전의 활성보다 낮아져 성분분리를 하지 않았으며 이는 단일 성분이 아닌 다성분이 항산화 활성을 나타내는 것이다.

• 한국식품조리과학회지
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• 제23권1호통권97호
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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.

• 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.