• Herbal Formula Science
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• v.8 no.1
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• pp.241-255
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• 2000

Sihosamultang(SST) has been used for the treatment of puerperal fever, liver disease in traditional medicine. The present study was carried out to evaluate the antioxidant effects of SST extract in vitro. The inhibitory effect of SST extract on lipid peroxidant was examined in the linoleic acid autoxidation system. In this test, SST extract significantly inhibited the time course of the lipid peroxidation. And SST extract showed about 73% scavenging effect on DPPH radical. And this extract inhibited not only the lipid peroxide formation induced by hydroxyl radical derived from $ H_{2}O_{2}-Fe^{2+}$ in the rat liver homogenate, but also the superoxide generation from xanthine-xanthine oxidase system in a dose-dependent manner. In addition, SST extract protected the hepatic cell death induced by tert-butyl hydroperoxide. These data indicated that SST might play a protective role against oxidative injury by free radicals.

• Journal of the Korean Applied Science and Technology
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• v.29 no.2
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• pp.231-237
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• 2012

In order to use the Schizandra chinensis seed oil as a basic material of cosmetic component, the research was done by analyzed components of Schizandra chinensis seed oil and evaluation it's stability with GC and GC/MSD. As a result, it's main component were showed as palmitic acid and oleic acid. It has excellent stability because it's ingredients did not change under the heat. Also, the antioxidant effect used DPPH(1,1-Diphenyl-2-picrylhydrazyl) test method, indicated higher radical scavenging ability compare to widely-use macademia nut oil and olive oil. Collagen synthesis effect also appeared outstanding. Therefore, the Schizandra chinensis seed oil was determined that it has possibility to be used well for cosmetic material.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.5
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• pp.597-604
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• 2013

This study was conducted to investigate the effect of mulberry leaf powder on the antioxidant activity and the quality characteristics of maejakgwa (a Korean traditional cookie). Maejakgwa was prepared with different amounts of mulberry leaf powder (in ratios of 0, 3, 6, 9 and 12% to the flour quantity). The antioxidant activity was estimated by DPPH free radical scavenging activity and the total phenol content in mulberry leaf powder and maejakgwa. For analyzing the quality characteristics, bulk density and the pH of the dough, moisture contents, color, texture profile analysis and sensory evaluations were measured. The total phenol contents, DPPH free radical scavenging activity, bulk density of the batter and the a values of maejakgwa significantly increased with increasing mulberry leaf powder, whereas the pH of the batter, L values and b values of the maejakgwa significantly decreased with increasing mulberry leaf powder content. Finally, the results of the acceptance test indicated that maejakgwa containing 6% mulberry leaf powder had the highest scores. From these results, we suggest that mulberry leaf is a good ingredient for increasing consumer acceptability as well as the functionality of maejakgwa.

• The Korea Journal of Herbology
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• v.21 no.4
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• pp.77-84
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• 2006

Objectives : To evaluate the neuroprotective effects of modified Bo-Yang-Hwan-O-Tang (BHT), we investigated the neuronal death protection effects to oxidative damages in N2a neuroblastoma cells. Methods : To study the cytotoxic effect of BHT on N2a neuronal cells, the cell viability was determined by MTT assay. To investigate the neuronal death protection of BHT, N2a neuronal cells were induced oxidative damages by H2O2, and assayed the cell viability and DNA fragmentation. We also investigated DPPH free radical scavenging effects of BHT by tube test. Results : In MTT assay, $500{\mu}g/ml$ of BHT was not showed cytotoxic effect on N2a neuronal cells. BHT protected N2a neuronal cells from H2O2-induced cell death in a dose-dependent manner. BHT also protected N2a neuronal cells from H2O2-induced DNA fragmentation. BHT scavenged DPPH free radicals in a dose-dependent manner. Conclusion : These data suggest that BHT may have strong anti-oxidant effects through the free radical scavenging and neuroprotective effects in neuronal cells.

• The Korea Journal of Herbology
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• v.21 no.4
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• pp.85-92
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• 2006

Objectives : To evaluate the neuroprotective effects of added Bo-Yang-Hwan-Oh-Tang (BHT), we investigated the neuronal death protection effects to oxidative damages in SH-SY5Y neuronal cells. Methods : To study the cytotoxic effects of BHT on SH-SY5Y cells, the cell viability was determined by MTT assay. To investigate the neuronal death protection of BHT, SH-SY5Y cells were induced oxidative damages by $H_2O_2$ and then assayed the cell viability and DNA fragmentation. We also investigated DPPH free radical scavenging effect of BHT by tube test. Results : In MTT assay, $1000{\mu}g/ml$ of BHT was not showed the cytotoxic effect on SH-SY5Y cells. BHT protected SHSY5Y cells from $H_2O_2-induced $ neuronal cell death in a dose-dependent manner. BHT also protected SH-SY5Y cells from $H_2O_2-induced$ DNA fragmentation. BHT effectively scavenged DPPH free radicals in a dose-dependent manner. Conclusion : These data suggest that BHT may have strong antioxidant effects through the free radical scavenging and neuroprotective effects in human neuronal cells.

• Korean Journal of Pharmacognosy
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• v.33 no.3 s.130
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• pp.173-176
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• 2002

In search for the plant-derived antioxidant compound, it was found that the EtOAc, BuOH extracts obtained from the leaves parts of Oryza sativa L. which exhibited a significant antioxidant activity from 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical cleavage. Activity-guided fractionation on the basis of the inhibitory activity upon the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical cleavage. and repeated column chromatography afforded several antioxidant compounds from Oryza sativa L. The structures and stereochemistry of these compounds were established on the basis of analysis of spectra and some chemical transformations as follows: 5,7-dihydroxy- 8-methoxyflavone, $acacetin-7-O-{\beta}-rutinoside$, $pectolinarigenin-7-O-{\beta}-rutinoside$. At antioxidant activity test for isolated three compounds, antioxidant activity was showed too.

• The Korean Journal of Food And Nutrition
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• v.23 no.1
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• pp.15-22
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• 2010

This study was conducted to evaluate the antioxidative effect and antimutagenic capacity of ethanol extracts of Flammulina velutipes by employing biological and biochemical assays. The $IC_{50}$ of MDA with BSA conjugation reaction, lipid peroxidation and scavenging effect on DPPH radical in ethanol extracts of Flammulina velutipes was found to be 28.39 mg/assay, 9.33 mg/assay and 144.61 mg/assay respectively. Therefore, the most effective antioxidative capacity of ethanol extracts of Flammulina velutipes was $Fe^+$-induced linoleate peroxidation, among the method used this study. The indirect and direct antimutagenic effects of the ethanol extracts of Flammulina velutipes were examined by the Ames test using Salmonella typimurium TA98 and TA100. The inhibition rates on indirect mutagenicity mediated by 2-anthramine and on direct mutagenicity mediated by sodium azide in Salmonella typimurium TA100 and mediated by 2-nitrofluorene in Salmonella typimurium TA98 were 0%, respectively. These findings indicate that ethanol extracts of Flammulina velutipes have no effects on indirect and direct mutagenicity. Based on these results, it believed that the ethanol extracts of Flammulina velutipes has antioxidative capacities, and is a the candidate for the prevention and dietetic treatment of chronic diseases and the development of antioxidative functional food.

• The Korean Journal of Food And Nutrition
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• v.26 no.4
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• pp.990-995
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• 2013

In the pursuit of practical usage for Codonopsis lanceolata and development of functional processed food material, the research on the product characterization is being performed through the manufacturing of Yanggaeng which is extracted from the Codonopsis lanceolata skin concentrate. By adding Codonopsis lanceolata skin extracts (0, 40, 60, 80, 100%) to the product, the chemical property characterization and organoleptic test of the produced Yanggaeng are being conducted. The scavenging effects on DPPH free radical have a significant proportional relationship with the addition of Codonopsis lanceolata skin extracts as 61.30 for 100% added group as compared with 52.72 for the null-addition group. It is considered that the antioxidative activity increases with the addition of the Codonopsis lanceolata skin extraction as the SOD similar activity rate was increased to 49.23% from 39.31%, the flavor preference was ranked as 80%>60%>0%>100%>40% showing that 60~80% of Codonopsis lanceolata skin extraction addition seems to be the proper amount.

• Culinary science and hospitality research
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• v.23 no.3
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• pp.174-185
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• 2017

The purpose of this study was to investigate the quality characteristics of fish paste added with different amounts (0%, 0.5%, 1%, 1.5%, and 2%) of spirulina powder. Specifically, moisture content, pH value, color value, texture value, total polyphenol content, DPPH radical scavenging activity, and sensory evaluation were measured in the samples. The moisture content of the fish paste added (0.5%, 1%, 1.5%, and 2%) ranged from 68.60% to 69.03%, and the increased amounts of spirulina powder in the fish paste tended to decrease the pH value. For the Hunter color values, the L, a values of surface and inside of the fish paste decreased with increased amounts of spirulina powder. The b values of the fish paste increased with increased amounts of spirulina powder. In the texture meter test, the hardness, gumminess, and adhesiveness decreased with the increased amounts of spirulina powder, and chewiness of group adding spirulina powder was measured lower than control. Springiness of the fish paste did not appear statistically significantly different among the samples according to the increased amounts of spirulina powder. Total polyphenol content of fish paste added with spirulina powder increased with increased amounts of spirulina powder, and DPPH radical scavenging was heightened according to increased amounts of spirulina powder. In sensory evaluation, the addition of 1% spirulina powder had the best score in odor, texture, taste, and overall preference. These results suggest that spirulina powder can be applied to fish paste to increase quality, preference, and functionality.

• Journal of the Korean Society of Food Culture
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• v.29 no.6
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• pp.623-636
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• 2014

This study was performed to determine the optimal composition of muffins added with dropwort powder, egg and sugar. The experiment was designed based on BBD (Box-behnken design), and evaluation was carried out by means of RSM (response surface methodology), consisting of 13 experimental points with three replicates each for three independent variables dropwort powder, eggs and sugar. Using F-test, height, moisture, 1,1-diphenyl-2picriylhydrazyl (DPPH) radical scavenging activity, L-value, a-value, springiness, cohesiveness, chewiness, brittleness, color, and appearance acceptability were expressed as a linear model, whereas pH, b-value, flavor, taste, and texture were expressed as a quadratic model. After swallow and overall acceptability were expressed as a 2FI model. As dropwort powder content increased, 1,1-diphenyl-2picriylhydrazyl (DPPH) radical scavenging activity increased. Increasing amounts of dropwort powder led to reduction of sensory scores for color, appearance, flavor, taste, and texture quality. The optimum formulation determined by the numerical and graphical methods were similar: dropwort powder 6 g, egg 77 g, and sugar 60 g.