• Microbiology and Biotechnology Letters
• /
• v.32 no.4
• /
• pp.307-311
• /
• 2004

Hot water soluble extract from sporophyll of Undaria pinnatifida was examined for antioxidant activity using l,l-diphenyl-picrylhydrazyl (DPPH) and lipid peroxidation assay. The $IC_{50}$ value (7.6 mg/ml) of hot water extract from sporophyll of U. pinnatifida was more higher than ascorbic acid (0.025 mg/ml) and BHT (0.25 mg/ml). The hot water extract from sporoof U. pinnatifida was stable from pH 2 to pH 7 but decreased at alkali pH. The heat stability of hot water extract from sporophyll of U. pinnatifida was stable from $0^{\circ}C$ to $120^{\circ}C$. An effect on an antioxidant activity of hot water extract from sporophyll of U. pinnatifida was studied with various metal ions and EDTA. Antioxiactvity of hot water extract from sporophyll of U. pinnatifida was inhibited by EDTA but increased by adding $Cu^{2+}$, $Co^{2+}$ and $Mn^{2+}$, respectively.

• Journal of Life Science
• /
• v.12 no.2
• /
• pp.144-150
• /
• 2002

This experiment was designed to investigate the antioxidant effects of Chrysanthemum coronarium L. (CC) fractions on the liposomal phospholipid membranes. The sample CC was extracted and fractionated into five different types, methanol (CCMM), hexane (CCMH), ethylacetate (CCMEA), butanol (CCMB), and aqueous (CCMA) fractions. The antioxidant activities of CC fractions in oxidized dilinoleoylphosphatidylcholine (DLPC) liposomes were examined by spectrophotometry measuring conjugated dienes. The oxidation indices of five CC fractions exhibited weaker antioxidant activities than that of BHT in oxidized DLPC liposomes, however, showing much similar antioxidant activities of $\alpha$-tocopherol in the oxidized DLPC liposomes, which is known as a potent antioxidant. Among CC fractions, CCMM and CCMA in oxidized DLPC liposomes showed rather effective than $\alpha$-tocopherol after 2 h. These results strongly indicate that bioactive substances in CC fractions have a kind of function as potent antioxidants against biomembrane oxidation.

• Journal of Food Hygiene and Safety
• /
• v.4 no.1
• /
• pp.1-20
• /
• 1989

A survey for BHA (butyl hydroxy anisol), BHT(dibutyl hydroxy toluene), DHA (dehydroxy acetic acid), BA (benzoic acid), Sor. A. (Sorbic acid), POBA-Esters (P-hydroxy benzoic acid esters of ethyl, propyl, isopropyl, butyl and isobutyl), propionic acid, nitrite (as $N0_2$) and sulfites (as $S0_2$) of food additives which have much interesting to food consumers was carried out to assess the intake amount by Korean through the years of 1985-1987. Additive intakes were estimated by applying the determined a.dditive contents in the specific food to the specific daily food-intake amount obtained from the report of Korean national nutrition survey, and the level in cities were compared higher in general to that in rural communities, and the average level of the nation showed as follows; the estimated value of butyl hydroxy anisol and dibutyl hydroxy toluene in total was 0.017 mg, and 0.030 mg for dehydroxy acetic acid 0.064 mg for benzoic acid, 6.011 mg for sorbic acid, 0.247 mg for p-hydroxy benzoic acid eaters in total, 0.1438 mg for propionic acid 0.016 mg for nitrite ($N0_2$) and 0.022 mg for sulfite ($S0_2$) respectively, and those values were far below to that of FAO/WHO's ADls.

• Korean journal of food and cookery science
• /
• v.26 no.2
• /
• pp.171-179
• /
• 2010

The objectives of this study were to investigate the antioxidative activity of crackers made with a guava(Psidium guajava Linn.) leaf extract harvested in Korea. Guava leaf extraction using boiling water showed significantly higher antioxidative activities than extracting using 70% ethanol based on the higher total phenolic contents, FRAP, and ABTS assays(p<0.05). The crackers containing 1% guava leaf extract, and 0.075% BHT were stored at $63^{\circ}C$ for 7 days for the Schaal oven test, and the oxidative stability(AV, POV), antioxidative activity(DPPH, FRAP, ABTS assay), and sensory evaluation were compared. The crackers containing 1% guava leaf extract were found to have a higher oxidative stability than the control due to a lower acid value and peroxide value after 7 days of storage. The antioxidative activities of the crackers containing 1% guava leaf extract was the highest after 7 days as determined in the DPPH and ABTS assay, and was lower than crackers containing 0.075% BHT after 4 days as assessed by the FRAP assay. In the sensory evaluation, the crackers containing the 1% guava leaf extract had the highest scores in terms of taste, texture, and overall palatability than others at increasing storage time. As a result, the addition of 1% guava leaf extract harvested in Korea increased the antioxidative effect as well as the sensory acceptability of crackers.

• Korean Journal of Pharmacognosy
• /
• v.39 no.2
• /
• pp.155-163
• /
• 2008

This study was carried out to search the natural antioxidants from the 36 medicinal plants. $IC_{50}$ values of linoleic acid peroxidation inhibition to the BHA, BHT and ${\alpha}-tocopherol$ showed $7.2{\mu}g/ml$, $7.3{\mu}g/ml$, and $26.6{\mu}g/ml$, but hexane extract of Zingiber officinale showed $13.2{\mu}g/ml$, EtOAc extracts of Phellinus linteus, Morus alba, Zingiber officinale and butanol extract of Diospyros kaki showed $15.9{\mu}g/ml$, $16.9{\mu}g/ml$, $20.1{\mu}g/ml$, and $21.5{\mu}g/ml$ respectively. $IC_{50}$ values of DPPH radical scavenging activity of BHA, BHT and $\alpha$-tocopherol showed $14.9{\sim}27.7{\mu}g/ml$, but EtOAc extract of Paeonia suffruticosa showed the lowest $6.5{\mu}g/ml$ than those of other extracts, EtOAc extracts of Camellia sinensis, Salvia miltiorrhiz, and Phellinus linteus showed $8.0{\mu}g/ml$, $11.5{\mu}g/ml$, and $13.0{\mu}g/ml$ respectively.

• Journal of the Korean Wood Science and Technology
• /
• v.28 no.3
• /
• pp.78-84
• /
• 2000

Two flavanones and one flavone were isolated from the diethylether soluble fraction of ethanol extract of Larix leptolepis heartwood. These compounds were identified 3,3',4',5,7-pentahydroxyflavanone(taxifolin), 3,4',5,7-tetrahydroxyflavanone(aromadendrin) and 3,3',4',5,7-pentahydroxyflavone(quercetin) by instrumental analyses using UV, IR, MS and NMR spectrometries. Antioxidative activies of these compounds were investigated by 1,1-diphenyl-2-picrylhydrazyl(DPPH) free radical scavenging activity. Quercetin and taxifolin indicated high free radical scavenging activities compared to ${\alpha}$-tocopherol and BHT(butylated hydroxytoluene).

• Journal of the Korean Society of Food Culture
• /
• v.12 no.2
• /
• pp.195-200
• /
• 1997

The purposes of this study were to investigate the Maillard reactions of some oligosaccharides with lysine and the antioxidative effects of the ethanol extracts from their reaction mixtures on the soybean oil. The Maillard reactions were carried out of 2% oligosaccharides such as palatinose (PN), fructooligosaccharide (FO), isomaltooligosaccharide (IMO) with 2% lysine (L) for 24 hours heating at 60, 80, $100^{\circ}C$. The color intensity of Maillard reaction mixtures were determined by UV-VIS spectrophotometer upon reaction time and temperature. And the antioxidative effects on the soybean oil of each ethanol extract from Maillard reaction mixture of each oligosaccharide were measured by peroxide value (POV). POV's of soybean oil including reaction extracts were determined regularly every 2 days during 20 days storaged at $60{\pm}1^{\circ}C$. The results were obtained as follows: 1. The color intensity of the Maillard reaction mixtures were raised highly as the browning temperature and time increased. The color intensity of PN L browning mixture was the highest. The order of high color intensity at $100^{\circ}C$ was PN L>FO L>Glu L>IMO L. 2. Comparing the antioxidative effect of Maillard reaction product (at $100^{\circ}C$, for 12 hours) of each oligosaccharide to that of BHT and TBHQ, the order of high antioxidative effect was TBHQ>IMO L>BHT>Glu L>PN L>FO L. 3. From these results, it was known that PN L shown as high brown color intensity was appeared low antioxidative effect, while IMO L shown as low brown color intensity was appeared high antioxidative effect. So, it was recognized that there was no relation between brown color intensity and antioxidative effect.

• The Korean Journal of Food And Nutrition
• /
• v.24 no.2
• /
• pp.204-209
• /
• 2011

This study investigated the effects of mulberry fruit extract on antioxidant activities and the alleviation of an alcoholinduced hangover, which was measured with alcohol dehydrogenase(ADH) enzyme activity. The antioxidative capacity of each mulberry extract was measured by total phenolic compounds, electron donating ability, superoxide dismutase-like ability, thiobarbituric acid reactive substances, and nitrite scavenging ability. The 60% methanol extract yielded the highest total phenolic compounds. The electron donating ability of the 40% ethanol and 40% methanol extracts were 68% and 67%, respectively. The superoxide dismutase-like abilities of the 40% methanol and 40% ethanol extracts were 30% and 28%, respectively, when extracts were assayed at 2.5 mg/$m\ell$. The nitrite scavenging ability of the 60% ethanol and 40% methanol extracts were 98% and 97%, respectively. The 60% ethanol extract yielded the highest ADH.

• Food Science of Animal Resources
• /
• v.24 no.4
• /
• pp.405-410
• /
• 2004

This study was performed to investigate the antioxidative activity of soybean products extracts using 1, 1-diphenyl-2-picrylhydrazyl (DPPH) and thiobarbituric acid (TBA) method for application of animal products. All three extracts (natto, soybean paste, soybean milk extract) were found to have an ability to donate hydrogen to DPPH. Especially, natto and soybean paste extract were more effective than that of soybean milk on the antioxidative activities. Natto and soybean paste extract were stronger than butylhydroxy toluene (BHT), butyl hydroxyl anisole (BHA) (5${\times}$10$^{-4}$ M) and ascorbic acid (5.7${\times}$10$^{-3}$ M) previously well known as antioxidants. These extracts also showed a synergistic effect. TBA values of natto (45.8％) and soybean paste extract (45.2％) were stronger than that of soybean milk extract (33.6％). These results suggest that soybean product extracts have antioxidative activities and synergistic effects.

• Korean Journal of Food Science and Technology
• /
• v.31 no.2
• /
• pp.399-403
• /
• 1999

Effects of heating, pH, organic acids and some salts on color changes of ground garlic, expressed by Hunter color values, were investigated during storage. The organic acids, such as acetic, citric and lactic acids rather enhanced greening, while NaCl affected little. As the pH decreased to 4.0, greening was significantly reduced. Among the several phosphates tested, $Na_{2}HPO_{4}\;and\;Na_{3}PO_{4}$ showed some positive effects and other chemicals, such as BHA, BHT, propyl gallate and glutathione showed little or negative effects on both greening and browning of ground garlic. Heating at $80^{\circ}C$ for up to 10 mins at pH range of $3.0{\sim}5.0$ caused a severe greening mostly, while heating at $90\;and\;100^{\circ}C$ for 30 mins or longer resulted in a decrease in greening and an increase in yellow color of ground garlic.