• Plant Resources
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• v.8 no.2
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• pp.96-102
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• 2005

As part of developing natural food preservatives, the antimicrobial effect of ethanol and water extracts from the Cruciferous vegetable was examined Korean traditional Brassica juncea Coss. was used widely as an ingredient of Kimchi, a natural flavoring and spice for a long time. Antimicrobial activities were examined against 15 microorganisms which were food-born pathogens and/or food poisioning microorganisms and food-related bacteria and yeasts. Ethanol extract from leaf mustard showed an antimicrobial effect in most of the strains used in the present study. The lowest minimum inhibitory concentration (MIC) were seen in Bacillus subtilis and Bacillus natto at 10 mg/ml. MIC of water extract was 40-60 mg/ml for bacteria and yeast. Antimicrobial activity of the ethanol extract was not disappeared by the heating at $121^{\circ}C$ for 15 min and not affected by pH.

• Korean Journal of Plant Resources
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• v.24 no.6
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• pp.729-732
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• 2011

This experiment was conducted to clarify the antitussive effect of Fritillaria unibracteata Hsiao et K. C. Hsia. The antitussive effect in ethanol (75, 50, 30%) extracts from F. unibracteata was relatively high. The ethanol extracts of 20, 40 mg/kg concentrations were especially good antitussive effect. The ethanol extracts of F. unibracteata showed lower antitussive activities of 20~30% than sodium chloride injection used as a blank space control.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2019.10a
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• pp.63-63
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• 2019

The thinning Green ball apple was extracted using water and ethanol and a phenolic concentration of thinning Green ball apple was $50-200{\mu}g/mL$. The water and ethanol extracts of thinning Green ball apple showed 94.69% and 92.24% 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity and 100.30% and 99.16% 2,2'-Azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity at phenolic concentration of $200{\mu}g/mL$, respectively. The water and ethanol extracts of thinning Green ball apple showed antioxidant protection factor of 1.76 antioxidant protection factor and 1.76 antioxidant protection factor, respectively. The water and ethanol extracts showed 101.46% and 99.64% anti-oxidative effect on thiobarbituric acid reactive substances at phenolic concentration of $200{\mu}g/mL$. Hence, the water and ethanol extracts of thinning Green ball apple can be considered a potential anti-oxidant. The water and ethanol extracts showed 33.28% and 32.14% hyaluronidase inhibition, respectively, at phenolic concentration of $150{\mu}g/mL$. The water and ethanol extracts showed 47.33% and 40.92% elastase inhibition and 46.19% and 65.58% collagenase inhibition at phenolic concentration of $200{\mu}g/mL$, respectively. About these experiments, thinning Green ball apple was found to exhibit anti-oxidation activity as well as hyaluronidase, elastase and collagenase inhibitory activities. Therefore, thinning Green ball apple can be considered a potential source for functional food.

• Korean Journal of Food Science and Technology
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• v.33 no.5
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• pp.626-632
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• 2001

The plant extracted from Nameko, Gallic, Green tea, Allspice, Polygonum multiflorum, Schizandra chinensis, Armeniacae and Pine needle were utilized to investigate the effects of extracts on free radical reaction, lipid oxidation and nitrite scavenging ability. The pH of ethanol extracts showed a higher than that of hot water extracts, among of which were showed the lowest pH 3.0 in Schizandra chinensis. The important factor of lipid oxidation were $Fe^{2+}$ ion and active oxygen, in which were bound by plant extracts in case of $Fe^{2+}$ ion existed. However, the hydroxyl radical scavenging ability of extracts were lowed, compared to extracts reacted with $Fe^{2+}$ ion. Among of them, the hydroxyl radical scavenging ability of Nameko and Pine needle extracts had a lower TBARS value than those of control. The iron content of extracts were less than 2.0 mg/100 g, but the total iron content of Schizandra chinensis extracts were 6.8 mg/100 g. The ethanol extracts of pine needle were higher than those of hot water extracts on the basis of $Fe^{2+}$ ion content. The ascorbic acid content of green tea showed 14.3 mg/100 g in hot water extracts and 16.7 mg/100 g in ethanol extracts. Electron donating ability of extracts showed more than 50%, except Nameko and allspices, which were higher in ethanol extracts than those of hot water extracts. The superoxide dismutase(SOD)-like activity of green tea showed 85.3% and 63.5% in hot water and ethanol extracts, respectively. The nitrite scavenging ability of green tea was the most effective in both extracts.

• Preventive Nutrition and Food Science
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• v.16 no.4
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• pp.376-380
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• 2011

We investigated the total phenolic and flavonoid contents and the antimicrobial activity of ethanol extracts obtained from Saussurea lappa C.B. Clarke. The ethanol extracts of S. lappa C.B. Clarke were fractionated with various solvents (n-hexane, chloroform, and n-butanol). The antimicrobial activity of S. lappa C.B. Clarke was examined by disc-diffusion and micro-dilution susceptibility assays with six food-borne pathogens, and compared to that of the synthetic antibiotics. It is found that the S. lappa C.B. Clarke ethanol extract and n-hexane fraction have strong activity against B. cereus and V. parahaemolyticus strains compared to ampicillin. The inhibitory concentration ($IC_{50}$) values of hexane fraction against L. monocytogenes, B. cereus, and B. subtilis were 62.5, 250 and 500 ppm, respectively. Therefore, these data suggest that S. lappa C.B. Clarke may be useful as antimicrobial agents against food-borne pathogens.

• Korean journal of food and cookery science
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• v.26 no.6
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• pp.848-852
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• 2010

This study investigated the antibacterial activities of extracts and fractions of Sasa borealis against eight bacteria (Bacillus cereus, Bacillus subtilis, Listeria monocytogenes, Staphylococcus aureus, Psedomonas aerginosa, Salmonella choleraesuis, Serratia marcescens and Vibrio vulnificus) by broth dilution assay. Using survival curves, the kinetics of bacterial inactivation upon exposure to the extracts and fractions were followed for 24 h. In this same manner, MIC (minimum inhibitory concentration) values were determined by broth microdilution assay and then confirmed to be the extract concentrations that inhibited bacterial growth. Sasa borealis extracts showed antibacterial activities against all tested bacteria. In particular, all tested fractions of Sasa borealis had stronger activities than 70% ethanol extract. MIC of Sasa borealis extract was determined to be 5 mg/mL against Salmonella choleraesuis. All fractions of Sasa borealis extract had extremely strong antibacterial activities. MIC of fractions were determined to be 0.03~2.5 mg/mL. These results suggest that the extracts and fractions of Sasa borealis effectively inhibited bacterial growth and thus are useful as natural antibacterial agents.

• Korean Journal of Plant Resources
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• v.34 no.6
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• pp.510-516
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• 2021

Whitening agents derived from natural sources which do not have side effects are sought after. Schizophragma hydrangeoides is an edible plant that grows wild on Jeju Island. We aimed to determine whether S. hydrangeoides extracts show anti-melanogenic activity. Here, we found that 70% ethanol extracts of S. hydrangeoides leaf suppressed α-melanocyte-stimulating hormone-induced melanogenesis in B16F10 mouse melanoma cells. This activity of anti-melanogenesis in B16F10 cells were investigated by determining melanin content and tyrosinase activity, and by performing western blotting. The 70% ethanol extract downregulated tyrosinase and tyrosinase-related protein 1. In addition, the n-hexane fraction of S. hydrangeoides leaf (HFSH) exhibited significant anti-melanogenic activity among the various solvent fractions tested without reducing the viability of B16F10 cells. Taken together, these results indicate that extracts from S. hydrangeoides leaf can influence cellular processes via modulation of tyrosinase activity. Hence, S. hydrangeoides can be used as a whitening agent in the cosmetic industry and as a therapeutic agent for treating hyperpigmentation disorders in the clinic.

• Korean Journal of Plant Resources
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• v.26 no.3
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• pp.347-354
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• 2013

Apple and pear are popular fruits consumed in Korea and are common fruit in daily diet. In order to compare the antioxidant activity of the apple and pear peels, total polyphenol contents, total flavonoid contents, $ABTS^+$ free radical scavenging activity, and DPPH free radical scavenging activity were measured from hot water, ethanol, and methanol extracts of the two fruit peels. The total polyphenol and flavonoid contents were highest in 95% methanol extracts of the apple peelsand 70% ethanol extract of the pear peels, respectively. Total polyphenol contents of the pear peels were higher than that of apple peels, and total flavonoid contents of the apple peels were higher than that of pear peels. The apple and pear peels had the highest $ABTS^{+{\cdot}}$ and DPPH free radical scavenging activity in 95% methanol extracts and 70% ethanol extracts, respectively. $ABTS^{+{\cdot}}$ and DPPH free radical scavenging activity of pear peels was higher than that of apple peels, and the DPPH free radical scavenging activity of apple and pear peels were detected in hot water, 95% methanol, and 70% ethanol extracts, respectively. Ascorbic acid, a synthetic antioxidant used as positive control, had significantly higher scavenging activity than the apple and pear peels. In conclusion, the apple and pear peelshave great potential as natural antioxidants. Therefore, above results should be considered to provide the possibility for the development of high functional antioxidants.

• Advances in Traditional Medicine
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• v.5 no.1
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• pp.57-61
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• 2005

Ethanol and aqueous extracts of Cassia auriculata were tested in vitro against fungi (Candida albicans and Microsporum canis) and bacteria (Escherichia coli, Salmonella enteriditis, Staphylococcus aureus and Bacillus subtilis). M. canis showed dose-dependent susceptibility only towards ethanol leaf and bark extracts. C. albicans, were resistant to all types of plant extracts. Results were statistically smaller to antifungal drug ketoconazole and miconazole at equivalent concentration. Both ethanol and aqueous extracts of Cassia auriculata leaves and barks exhibit antibacterial activity against S. aureus and only the ethanol extracts of leaf and bark were detected against Bacillus subtilis. The results were compared to antibacterial drugs chloramphenicol, ampicillin, penicillin G, and enrofloxacin. The antibacterial activity was statistically similar to penicillin G. Based on the current findings, it can be concluded that this plant has antimicrobial activity, which is as potent as standard antimicrobial drugs.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.5
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• pp.984-989
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• 1999

This study was carried out to investigate the effects of ethanol extracts on lipid oxidation of oil emulsion. The results are as follows; The scavenging ability of plant extracts for hydroxyl radical was found, and plant extracts played an important role as a strong chelating agents to bind iron if Fe2+ ion exists in oil emulsion. Pinus densiflora(PD), Lithospermum erythrorhizon(LE) and PD＋LE acted as strong chelating agents to bind iron to reduce lipid oxidation in oil emulsion. The content of Fe2+ ion in ethanol extracts from LE and PD＋LE were significantly higher(p<0.05) than that of ethanol extracts from PD. The content of total iron has same tendency. The ascorbic acid content of PD(16.36ppm) was slightly higher than those of LE(13.08ppm). Electron donating ability of PD was significantly higher(p<0.05) than those of LE. However, the superoxide(SOD) like ability of LE showed a little higher than those of LE and PD＋LE, which means the strong antioxidant activity of LE. The nitrite scavenging effects were dependent on pH value, however, they decreased as pH value increased. Especially, they almost didn't show the nitrite scavenging effect in pH 6.0. In conclusion, the PD and LE extracts may be used as natural antioxidant sources to reduce lipid oxidation in oil emulsion.