• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.1
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• pp.20-26
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• 2007

We analyzed the contents of polyphenol compounds, the antioxidant activity and the physiological activity to investigate the functional effects of extracts from Angelica dahurica by the reflux water extraction (RW), reflux ethanol extraction (RE) and pressure heating water extraction (PW). The content of phenolic compounds of PW was the highest at 156.30 mg/g, and those of RW and RE were 31.69 mg/g and 26.34 mg/g, respectively. The electron donating ability (EDA) were in the range of 30.56% $\sim$ 52.74% and superoxide dismutase (SOD) like activity were 10.96% $\sim$ 23.24% at 1,000 ${\mu}g/mL$. The nitrite scavenging ability of PW at pH 1.2 was 61.47%, higher than those of RW (16.81%) and RE (17.78%). The xanthine oxidase inhibitory were 90.91% and tyrosinase inhibitory rate of RE was the highest (51.71%) at the concentration of 5,000 ${\mu}g/mL$. All extracts were increased with increments of the extract concentrations.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.5
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• pp.728-732
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• 2003

Each 3 g of five different commercial Gal Geun Tang extractive granules was mixed with 97 $m\ell$ of methanol or water for 1.5 hour at room temperature and filtered through a Whatman No. 1 filter paper, and the filtrate was used to determine antioxidant activity. Antioxidative abilities of each extracts were compared by measuring total phenol content (TPC), electron donating ability (EDA), inhibition of lipid peroxidation, and reducing power Average TPC of methanol extracts from five samples was 0.14 mM within the range of 0.07~0.23 mM, while that of water extracts was 0.23 mM, higher than that of methanol extracts. Average EDA of the methanol extracts was 85.54%, higher than that of the 0.1% BHT (72.26%). Average EDA values of the water extracts were 69.7%. Average value of inhibition against lipid peroxidation of the methanol extracts was 26.95%, and the range of five samples was 17.02~37.36%. Inhibition against lipid peroxidation of the water extracts showed relatively low value, 18.62%. Reducing power of the methanol extracts was 0.77 unit, which was 73.1% of 0.1% BHT, and that of water extracts was 0.88 unit. These results indicate that commercial Gal Geun Tang shows high antioxidant ability, though there are some differences depending on extract solvent and manufacturing company.

• Journal of Mushroom
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• v.13 no.3
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• pp.185-191
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• 2015

This research was carried out to determine the differences of physiological activites between Grifola frondosa of log cultivation(LC) and Grifola frondosa of bottle cultivation(BC). Total flavonoids content, total phenolics content, electron donating ability(EDA), nitrite-scavenging ability(NSA), SOD-like activity and inhibitory effect of Xanthine oxidase were examined. The highest value of total flavonoid content is $5.96{\pm}0.81mg/g$ in water extract from Grifola frondosa of log cultivation at $40^{\circ}C$ (LC-W40) but, one of total phenolics compound is $44.53{\pm}0.89mg/g$ in water extract from Grifola frondosa of bottle cultivation at $40^{\circ}{\cdots}$ (BC-W40). The EDA using DPPH of BC-W40 extract showed the highest value of $97.14{\pm}0.71%$. Nitrite-scavenging ability was $62.55^{\circ}{\ae}0.36%$ in extract from Grifola frondosa of BC-W40 at pH 1.2. The value was SOD-like activity showed the highest value of $18.95^{\circ}{\ae}1.39%$ in extract from LC-W40. Xanthine oxidase inhibitory activity was the highest value of $54.31{\pm}0.40%$ in extract from Grifola frondosa BC-W40, and dependent on concentrations. These results showed that a the antioxidant effects of Grifola frondosa is excellent. However, physiological activities of Grifola frondosa were not depend on caltivation method regulary, and were different according to kind of solvents, concentraitions and physialogical factors examined such as EDA, SOD-like activity and NSA.

• Korean journal of food and cookery science
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• v.27 no.1
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• pp.11-19
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• 2011

In this study, the physicochemical properties of buckwheat flour and quality characteristics of brown-rice doughs containing various concentrations of buckwheat flour stored at $-18^{\circ}C$ for 4 weeks and fermented were studied. The total polyphenolic contents, electron donating ability (EDA) of 0.5%, gelatinization onset temperature (To), gelatinization peak temperature (Tp), and gelatinization conclusion temperature (Tc) of buckwheat flour were 1,920.10mg%, 6.95%, $70.11^{\circ}C$, $78.21^{\circ}C$, and $84.05^{\circ}C$, respectively. There were no significant differences in the amount of yeast between brown-rice Jeung-pyun dough samples containing different levels of buckwheat flour and stored for different time periods. The amounts of carbon dioxide gas evolved from the brown-rice doughs were increased by increasing the concentration of buckwheat flour. The pH of brown-rice dough samples decreased with increasing storage period. Therefore, frozen brown-rice dough containing 6-15% buckwheat flour and stored for 3 weeks were the most desirable.

• The Korean Journal of Food And Nutrition
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• v.20 no.2
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• pp.114-119
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• 2007

Our research objective was to examine the in vitro biological activity of deer antler(Nogyong in Korean) extract, including the antioxidative, nitrite scavenging, and tyrosinase inhibitory effects, as well as the antithrombotic, and angiotensin I converting enzyme(ACE) inhibitory activities. The carbohydrate, protein, fat, and mineral contents of the deer antler were 7.6%, 65.3%, 3.2% and 23.9%, respectively. The electron donating ability(EDA) by the reduction of 2,2'-diphenyl-1-picrylhydrazyl(DPPH) was 67.1%, and the inhibition rate of lipid peroxidation by the thiocyanate method using linoleic acid was 92.1% in 100 mg/ml of extract. The nitrite scavenging effects were pH dependent, and were highest at pH 1.2 and lowest at pH 6.0. The sample inhibition rate against tyrosinase was above 64.0%. The platelet aggregation induced by ADP(adenosine-5'diphosphate) was inhibited up to 51.7%, and the inhibitory effect was dependent on the sample concentration. Lastly, the inhibition rate of ACE was 47.5% in 100 mg/ml of deer antler extract.

• Applied Biological Chemistry
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• v.49 no.2
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• pp.145-148
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• 2006

Biological activities and application of Prunus sargentii Rehder were investigated. In the physiological activities, the electron donating ability (EDA) of ethanol extracts of Prunus sargentii Rehder was 85% in 100 ppm. SOD-like activity was inhibition about 50% in 1,000 ppm, it was gradual increased. As inhibitory effect of xanthine oxidase, it was more than 70% in 1,000 ppm and inhibitory effect of tyrosinase was a little low as 20% below 1,000 ppm.

• Herbal Formula Science
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• v.9 no.1
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• pp.335-354
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• 2001

This study was designed to investigate biological activity of antler extract added medical plants. The scavenging activity of DPPH radical was low scavenging activity at 0.01% concentration. But in the 0.05% and higher concentration, electron donating ability(EDA) is above 50% except Kongindangagam(48.5%) and significantly good above 70% in the 4 extracts. Superoxide dismutase(SOD)-like activity was 44.3% and 45.1% extracts of Ohjayenjongwhangami and M(market sample), Inhibition of xanthine oxidase were above 50% at 0.5% concentration except Boshingiwhangwhangami and from 62.4% to 84.9% in the 4 extracts. Inhibition rate of boshingiwhangwhangami was hasty increased from 33.5% to 77.5% at 1.0% concentration and others the higher concentration, the more increasing inhibition. Angiotension I-converting enzyme(ACE) inhibitory activities were high activity all of extracts. In the 0.5% concentration, ACE inhibition was above 80%. Especially 0.01% concentration of M was presented 81.8%. The study which conducted to investigate the effect of feeding antler extract group for 50 days on sperm concentration, Ca contents of serum, kidney and femur in rats was higher than that saline group.

• The Korea Journal of Herbology
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• v.20 no.4
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• pp.41-51
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• 2005

Objectives : The purpose of this research was physiological activities, cytotoxicity, and antibacterial activities of the Cheongyeolsodokum and its constituent herbs. Methods : Physiological activities, cytotoxicity, and antibacterial activities were examined through the Cheongyeolsodokum and its constituent herbs. Results : In the physiological activities, the electron donating ability(EDA) of the water and ethanol extracts from the Cheongyeolsodokum were over 60% and 80% at 100 ppm, respectively. The EDA of the water and ethanol extract from the Cheongyeolsodokum ingredients were gradually increased as well. Water and ethanol extracts from the Cheongyeolsodokum and its constituent herbs inhibited xanthine oxidase activity, they showed superoxide dismutase(SOD)-like activity. The Cheongyeolsodokum and its constituent herbs inhibited cancer cell growth in a dose-dependant manner. Also, the clear zones against Staphylococcus aureus and S. epidermidis were clear shown at 2.5 and 5 mg/disc. Its constituent herbs showed the clear zone against various bacteria such as Candida albicans, S. aureus, S. epidermidis, and S. mutans were shown at 0.5 and 1mg/disc. Conclusions : We observed physiological activities, cytotoxicity, and antibacterial activities of the Cheongyeolsodokum and its constituent herbs. The results also indicated that water extract and ethanol extract of Cheongyeolsodokum and its constituent herbs can be used as a natural ingredient in food or cosmetic industry.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.3
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• pp.332-343
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• 2006

This study was designed to investigate the possible utilization of mugwort as a source of functional ingredients. The approximate composition for mugwort powder was 5.06% moisture, 1.98% crude protein, 4.65% crude fat, 5.85% ash and 82.46% carbohydrate. The highest mineral content was potassium. The contents of total phenolic compounds and condensed tannin were 114 mg% and 11,000 mg%, respectively. The highest electron donating ability(EDA) was observed from the ethyl acetate and butanol fractions of mugwort powder but the lowest was shown by the hexane fraction. In color values, with increasing mugwort powder content, the 'lightness', 'redness' and 'yellowness' decreased in the crust, while in the crumb bread the 'lightness' decreased and the 'redness', and 'yellowness' increased. With the addition of mugwort powder as a substitute for strong flour over the range from 2.5% to 10.0%, the ratio of the volume and specific volume of white bread decreased while its weight increased. In the texture measurements for white breads, the hardness decreased slightly with the addition of 2.5% mugwort powder, but then increased with further additions of mugwort up to 10.0%. The addition of 2.5% mugwort powder increased the springiness and gumminess of white bread. The highest sensory scores for color, flavor, taste, texture and overall acceptance as evaluated by a student sensory panel were obtained from white bread with 2.5% mugwort powder and from the control. The highest sensory scores as evaluated by a baker sensory panel were obtained from white bread with 2.5% mugwort powder. In ranking test, overall acceptability of white bread was the highest in the control. Overall acceptance scores by sensory evaluation of white bread with 2.5% mugwort powder were not significantly different from those of control.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.2
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• pp.182-186
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• 2006

This study was investigated on the antioxidative activity of $70\%$ ethanol extracts from lotus (Nelumbo nucifera) leaf. The extraction yields of $70\%$ ethanol extract was $8.16\%$. The extract was further fractionated subsequently by hexane, chloroform, ethyl acetate, butanol and water. Antioxidative activity was examined by electron donating ability (EDA) using DPPH, TBA value, acid value (AV), and peroxide value (POV), in comparison with commercial antioxidants. Butanol fraction showed the highest extraction yields but ethyl acetate fraction showed the highest phenol content. The ethyl acetate fraction showed the highest EDA. The antioxidative activity of ethyl acetate fraction determined by AV and POV in accelerated oxidation condition of lard was similar to that of BHA.