• 한국응용과학기술학회지
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• 제33권1호
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• pp.186-194
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• 2016

Consumption of fruits and vegetables has been conducted to be effective in the prevention of chronic diseases. In this study, 70% methanol, 70% ethanol and chloroform-methanol mixture (CM, 2:1, v/v) were used as solvents in the extraction of apple peels. The total phenol content, total flavonoid content and antioxidant activity of various extracts were investigated using in vitro assays. The extract obtained by 70% methanol showed the highest total phenol content ($20.87{\pm}0.17mgCAE/g$), ABTS [2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt] radical scavenging activity and ferric reducing antioxidant power. However, 70% ethanol extract possessed the strongest antioxidant activity assayed by DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity and ${\beta}$-carotene bleaching method. And CM extract was found to show the highest total flavonoid content with the value of $9.26{\pm}0.06mgQE/g$. These results indicated that apple peels can be used in dietary applications with a potential to reduce oxidative stress.

• Preventive Nutrition and Food Science
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• 제14권4호
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• pp.283-289
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• 2009

We evaluated total phenolics and antioxidative activities of water extracts from different parts of Cudrania tricuspidata (specifically, the leaves, stems, roots, and fruits). The antioxidative activities of these samples were determined using five methods, including 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid (ABTS) radical scavenging, reducing power, ferric reducing ability of plasma (FRAP), and $\beta$-carotene/linoleic acid system. The water extract of leaves exhibited the higher DPPH, ABTS radical scavenging activities, reducing power, and FRAP than water extract of stem, roots, and fruits. Inhibition values on linoleic oxidation of water extracts from leaves, stems, roots, and fruits were calculated as 45.98%, 33.03%, 39.73%, and 25.48% at 10 mg/mL, respectively. The water extract of C. tricuspidata leaves had the highest amount of toal phenolics (73.60$\pm$0.28 mg/g). High-performance liquid chromatography (HPLC) analysis showed that quercetin is the predominant phenolic compound in water extract of leaves. Thus, our study verified that the water extract of leaves has strong antioxidant activities which are correlated with its high level of phenolic compounds, particularly quercetin. This water extract of C. tricuspidata leaves can be used as an effective and safe source of antioxidants.

• 한국조리학회지
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• 제20권3호
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• pp.137-147
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• 2014

본 연구에서는 발효옻의 총 페놀 및 플라보노이드 함량을 측정하였으며, 다양한 항산화 모델(DPPH radical scavenging, ABTS radical scavenging, FRAP activity, reducing power)을 통하여 항산화 활성을 측정하였다. 또한, 3T3-L1 지방세포의 분화과정 중 발효옻에 의한 세포내 지방 축적 억제활성을 평가하여 항비만 활성에 대한 기초자료를 제공하고자 하였다. 발효옻 추출물의 총 페놀 및 플라보노이드 함량은 각각 $29.2{\pm}0.12$ GAE mg/g 및 $20.4{\pm}1.52$ RE mg/g으로 나타났다. 다양한 항산화 평가 모델(DPPH, FRAP, 환원력, ABTS)을 통하여 발효옻 추출물의 항산화 활성을 측정한 결과, 발효옻 추출물의 농도가 증가함에 따라 항산화능이 유의적으로 증가하는 것으로 나타났다. 3T3-L1 지방세포 분화 억제 효과를 확인하기 위하여 지질을 붉은색으로 염색시키는 Oil red O 시약을 통해 3T3-L1 지방세포 내 생성된 중성지방의 양을 측정한 결과, 음성대조군에 비해 $300{\mu}g/mL$ 발효옻 추출물 처리군에서 세포 내 지질 축적량이 감소하였으나 큰 영향은 없는 것으로 판단된다. 발효에 따른 옻나무의 allergy성분을 제거하고 이를 식품소재화 하는 연구는 산업적으로 많은 잠재력을 지닌 것으로 생각된다. 그러나 안전성 및 기능성 구명에 대한 지속적인 연구가 필요하리라 생각된다.

• 한국식품저장유통학회지
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• 제21권2호
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• pp.246-253
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• 2014

산사과육을70% methanol, 70% ethanol, chloroform:methanol(CM, 2:1, v/v), n-butanol, ethyl acetate(EA)로 추출하여 시료농도 0.2 mg/mL, 0.5 mg/mL, 0.8 mg/mL 농도에서 각 추출물의 항산화 활성을 비교하였다. DPPH radical 소거 활성은 70% methanol, 70% ethanol, chloroform:methanol(2:1, v/v), ethyl acetate, n-butanol 추출물 순으로 높게 측정되었고 특히 70% methanol 및 70% ethanol 추출물은 다른 추출물에 비하여 유의적으로 높은 것으로 나타났으며(p<0.05), 0.8 mg/mL 농도에서 각각 92.89%, 91.17%의 높은 활성을 나타내었다. 환원력과 ferric reducing antioxidant power(FRAP)는 동일한 경향을 나타내었는데 활성은 70% methanol, 70% ethanol, n-butanol, ethyl acetate, chloroform: methanol(2:1, v/v) 추출물 순으로 높게 나타났으며, 70% methanol 및 70% ethanol 추출물이 다른 추출물에 비하여 높은 것으로 측정되었다(p<0.05). ABTS radical 소거 활성은 DPPH와 동일한 경향이었으며 0.8 mg/mL 농도에서 70% methanol 및 70% ethanol 추출물은 각각 75.81%, 74.73%의 활성을 나타내었다. NO radical 소거 활성은 70% methanol, 70% ethanol, ethyl acetate, n-butanol, chloroform:methanol(2:1, v/v) 추출물 순으로 나타났고, hydroxyl radical 소거 활성은 n-butanol, 70% methanol, 70% ethanol, chloroform: methanol(2:1, v/v), ethyl acetate 추출물 순으로 측정되었다. Hydroxyl radical 소거 활성을 제외한 다른 실험 결과에서 70% methanol 및 70% ethanol 추출물은 다른 용매 추출물에 비하여 유의적으로 높은 것으로 나타났고 chloroform: methanol(2:1, v/v), ethyl acetate, n-butanol 추출물 간에는 대부분 유의성이 없는 것으로 측정되었다(p<0.05). 본 실험 결과 산사 과육 추출물의 항산화 활성은 우수한 것으로 나타났고 특히, 70% methanol 및 70% ethanol 추출물에서 높은 활성을 보였다. 따라서 산사는 천연 항산화제 및 기능성 식품 소재로서 활용될 수 있을 것으로 생각된다.

• Food Science and Biotechnology
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• 제18권5호
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• pp.1258-1262
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• 2009

Total phenolics and antioxidant properties of various Korean commercial vinegars (apple vinegar, AV; blueberry vinegar, BV; grape vinegar, GV; lemon vinegar, LV; Opuntia ficus vinegar, OFV; persimmon vinegar, PV; Prunus mume vinegar, PMV; rice vinegar, RV) were investigated. The total phenolic contents of 8 vinegars were within the range of 54.18-491.02${\mu}g/mL$. The vinegars were also capable of scavenging 1,1-dipehnyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) radicals in a manner dependent on concentration. The greatest reducing power was observed in PV relative to the other vinegars. The ferric reducing ability of plasma (FRAP) of PV, PMV, GV, and BV were 1.012, 0.969, 0.931, and 0.856 at a dose of 1 mL, respectively. Therefore, our study verified that the GV, PV, and PMV have powerful antioxidant activities which are correlated with its high level of phenolics, particularly gallic acid, and epigallocatechin.

• 원예과학기술지
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• 제34권5호
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• pp.677-691
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• 2016

To assess South Korean commercial tomato cultivars, regular and cherry tomato cultivars were grown in the greenhouse and evaluated for color attributes, titratable acidity, pH, total soluble solids, carotenoids (lycopene and ${\beta}$-carotene), total phenols, flavonoids, vitamin C, and antioxidant activity. Significant differences (p < 0.05 using Duncan's multiple range test (DMRT)) were observed in the levels of most phytochemicals, quality parameters, and antioxidant activity among the twenty South Korean tomato cultivars tested. Lycopene and ${\beta}$-carotene contents varied significantly (p < 0.05 using DMRT), from $0.95mg{\cdot}100g^{-1}$ to $5.12mg{\cdot}100g^{-1}$ and $0.65mg{\cdot}100g^{-1}$ to $3.56mg{\cdot}100g^{-1}$ of fresh weight, respectively. ${\beta}$-carotene contents exhibited the highest genetic variation (59.2%), followed by naringenin (52.8%) and other phytochemicals. Most of the cherry tomato cultivars had statistically higher levels (p < 0.05 using DMRT) of carotenoids, phenols, flavonoids, vitamin C, and antioxidant activity compared to the regular tomato varieties, suggesting their higher nutritional value. Lycopene content was highest in the cultivars YoYo, Jicored, Titi-Chal, TY-Endorphin, and Rubyking. Cultivars Rubyking, TY-Endorphin, and Titi-Chal also showed relatively higher antioxidant activities in three assays: 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and ferric ion reducing antioxidant power (FRAP) assays. All the antioxidants, except luteolin, were positively correlated with antioxidant activities; the highest correlation was observed between total phenol and antioxidant activities, followed by the correlation between rutin and vitamin C. Cultivars identified to have superior nutritional status would be useful in tomato breeding programs to further improve quality and health benefits of tomatoes for the fresh and processed markets.

• 한국식품영양학회지
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• 제27권6호
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• pp.1059-1066
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• 2014

본 연구에서는 전통 식품 소재로의 활용성을 높이기 위해 참죽나무 순을 동결건조하여 일반성분과 무기질 함량을 측정하였고, 추출용매를 달리하여 얻은 열수 추출물과 70% 에탄올 추출물로부터 총 폴리페놀 및 플라보노이드 함량과 항산화능을 살펴보았다. 참죽나무 순의 일반성분 및 무기질 분석 결과, 조단백질, 조섬유, 칼슘과 칼륨 함량이 높게 측정되었다. 총 폴리페놀과 플라보노이드는 참죽나무 순 분말 열수 추출물보다 70% 에탄올 추출물에서 함량이 더 높았으며, DPPH 유리 라디칼 소거능과 FRAP 또한 70% 에탄올 추출물에서 더 높은 항산화력을 나타냈다. 이상의 결과로 볼 때 참죽나무 순 분말은 영양성과 식이섬유소의 기능성이 높아 식품의 재료로 이용가능성이 높으며, 참죽나무 순 분말로부터 유용성분 용출 및 기능성 증대를 위해서는 70% 에탄올로 추출하는 것이 바람직하다고 생각된다.

• 동아시아식생활학회지
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• 제23권2호
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• pp.257-263
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• 2013

The free radical scavenging activities of extracts from kimchi, as well as various antioxidant activities, such as 2,2-azinobis-( 3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity, and ferric reducing antioxidant power (FRAP) were examined. Specifically, the ABTS radical scavenging and FRAP activities of ethanolic extracts from kimchi (kimchi with non-treated salt fermented anchovy, treated non-heat salt fermented anchovy, treated heat salt fermented anchovy and commercial salt-fermented anchovy) were $0.749{\pm}0.26$, $0.895{\pm}0.15$, $0.758{\pm}0.12$, and $0.769{\pm}0.02$ mM Trolox eq./mg extract and $0.727{\pm}0.11$, $0.901{\pm}0.03$, $0.811{\pm}0.17$, and $0.843{\pm}0.16$ mM $FeSO_4$ eq./mg extract, respectively. In addition, the antioxidant activity of extract from kimchi was estimated in vivo. Mice were randomly divided into six groups (n=6), and treated with LPS for 10 days, which resulted in lower antioxidant capacities as well as increased aspartate aminotransferase (AST) and alanine aminotransferase (ALT) values in the blood serum. Furthermore, antioxidant enzymes (catalase and superoxide dismutase) in blood serum increased in the presence of the kimchi. The present results reveal antioxidant activities from kimchi and encourage their application for the food industry and cooking.

• Journal of Ginseng Research
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• 제42권3호
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• pp.320-326
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• 2018

Background: Explosive puffing can induce changes in the chemical, nutritional, and sensory quality of red ginseng. The antioxidant properties of ethanolic extracts of red ginseng and puffed red ginseng were determined in bulk oil and oil-in-water (O/W) emulsions. Methods: Bulk oils were heated at $60^{\circ}C$ and $100^{\circ}C$ and O/W emulsions were treated under riboflavin photosensitization. In vitro antioxidant assays, including 2,2-diphenyl-1-picrylhudrazyl, 2,2'-azinobis-3-ethyl-benzothiazoline-6-sulfonic acid, ferric reducing antioxidant power, total phenolic content, and total flavonoid content, were also performed. Results: The total ginsenoside contents of ethanolic extract from red ginseng and puffed red ginseng were 42.33 mg/g and 49.22 mg/g, respectively. All results from above in vitro antioxidant assays revealed that extracts of puffed red ginseng had significantly higher antioxidant capacities than those of red ginseng (p < 0.05). Generally, extracts of puffed red and red ginseng had high antioxidant properties in riboflavin photosensitized O/W emulsions. However, in bulk oil systems, extracts of puffed red and red ginseng inhibited or accelerated rates of lipid oxidation, depending on treatment temperature and the type of assay used. Conclusion: Although ethanolic extracts of puffed red ginseng showed stronger antioxidant capacities than those of red ginseng when in vitro assays were used, more pro-oxidant properties were observed in bulk oils and O/W emulsions.

• Journal of the Korean Wood Science and Technology
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• 제50권4호
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• pp.272-282
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• 2022

The essential oil extracted from Citrus × natsudaidai (Yu. Tanaka) Hayata peels is known to have various biological properties. However, the chemical composition of essential oil is influenced by the ripening stages of fruits, which then affects related biological activities. This study investigates the antioxidant activities of essential oils extracted from Citrus × natsudaidai peels at different ripening stages (immature, mature, and overripe). The essential oils were extracted using the hydro-distillation method. As a result of gas chromatography-mass spectrometry (GC-MS) analysis, d-limonene was dominant and was increased as matured. However, 𝛄-terpinene was decreased. The antioxidant properties and their total phenolic content (TPC) were influenced by the ripening stages. The TPC was highest in the immature stage of essential oil (1,011.25 ± 57.15 mg GAE/100 g). 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity was excellent in the immature stage (EC₅₀ = 15.91 ± 0.38 mg/mL). 2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity was superior in overripe stage (EC₅₀ = 20.43 ± 0.37 mg/mL). The antioxidant activity measured using ferric reducing antioxidant power (FRAP) assay showed higher values for the essential oils in immaturity (1,342.37 ± 71.07 mg Fe²⁺/100 g). Comprehensively, the essential oil in the immature stage showed the best antioxidant activity. Finally, knowing the chemical composition and antioxidant activity at different ripening stages will provide data for selecting the right fruit.