• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.1
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• pp.127-132
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• 1995

The protective effect of jujube methanol extract on benzo(a)pyrene(B(a)P)-induced liver injury was studied in rats in vitro and in vivo. Jujube methanol extract significantly recovered the enzyme activities(GOT, GPT, LDH and ALP) and lipid contents(total cholesterol, triglyceride and HDL-cholesterol) changed by B(a)P to normal levels in vivo. in viro experiment jujube methanol extract didn't stimulate hepatocyte proliferation but significantly recovered the enzyme activities(GOT, GPT and LDH) in comparison to group Ⅱ administered B(a)P only. It was suggested that jujube methanol extract have a protective effect on liver injury by B(a)P.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.5
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• pp.839-845
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• 1996

To investigate effects of Jujube methanol extract on the carbon tetrachloride-induced liver damage in rats, experimental animals were divided into 4 groups; control group(CON), Jujube methanol extracttreated group(JME), $CCl_4$- treated groups(CCl), and Jujube methanol extract and $CCl_4$-treated group (JMC). Each group was sacrificed after 2 or 4week feeding and determined the activities of serum transaminase(GOT, GPT) and hepatic xanthine oxidase, superoxide dismutase(SOD), catalase and glutathione peroxidase(GSH-Px), and hepatic contents of thiobarbituric acid-reactants(TBARS) and glutathione in liver. The activities of sGOT and sGPT, and the hepatic content of TBARS after $CCl_4$-treatment were markedly increased, compared to CON, but those levels were significantly decreased by the pretreatment of Jujube methanol extract, especially in sGOT after 2 and 4 week and TBARS after 4week respectively. Xanthine oxidase activity was increased by $CCl_4$- treatment as compared to CON, but it was also inhibited by the pretreatment of Jujube methanol extract for 2 and 4 week. The activities of SOD, catalase and GSH-Px were elevated by $CCl_4$-treatment, compared to CON, but those elevated activities were showed significant decreasing effect by pretreatment of Jujube methanol extract after 2 and 4week as compared to CON, however, hepatic catalase activity was not affected significantly. These results suggest that Jujube methanol extract is believed to be a possible protective effect for the carbon tetrachloride-induced hepatotoxicity in rats.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.6
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• pp.750-754
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• 2005

The antioxidative capacity of methanol extracts prepared from jujubes (Zizyphus jujuba) were investigated by measuring total phenolic compounds, electron donating ability and induction period on lard. The extracts of large, medium and small jujubes of $80\%$ methanol extracts (methanol extracts) and soaking in the water before $80\%$ methanol extracts (water-methanol extracts) were Iyophilized. Total phenolic compounds of small, medium and large jujube of methanol extracts were 326.46 mg$\%,223.13\\;mg\%,\;158.06\;mg\%$ and that of water-methanol extracts were $113.23\;mg\%,\;81.45\;mg\%,\;72.78\;mg\%$, respectively. The Electron donating ability for the water-methanol extracts added samples of large (1.5$\~$3.0$\%$), medium and small jujube $(1.0\~3.0\%)$ were superior to the $0.02\%$ BHT added sample. On the induction period, all samples with jujube extracts were exhibited higher Antioxidant Index (AI: Induction period of lard with jujube extracts divided by induction period of lard) than that of the control and the water-methanol extracts were more effective than the methanol extracts on the antioxidative capacity for the lard. This result indicated that two lyophilized extracts of jujubes showed excellent free radical scavenging ability and long induction period on lard.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.10
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• pp.1241-1247
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• 2007

Contents of polyphenol compounds and the physiological activity of extracts from Grifola frondosa by water and methanol extraction were investigated to determine their functional effects. A functional beverage was developed using the extracts. The yield and phenolic compounds content of the water extracts were highest (49.2% and 327 mg/100 g, respectively), while for the methanol extraction method they were 28.7% and 130 mg/100 g, respectively. DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity was 76.3% for the water extract and 65.4% for methanol extract, whereas the superoxide dismutase (SOD)-like activity was low ($26.3{\sim}36.8%\;at\;1,000{\mu}g/mL$ concentration) Angiotensin converting enzyme (ACE) inhibitory effect of water extract (75.1%) was higher compared to the methanol extracts (41.2%). Tyrosinase inhibition activity was 42.5% for the water extracts and 31.8% for the methanol extracts at $1,000{\mu}g/mL$ concentration. The most acceptable formulation for G. frondosa beverage developed was 0.5% G. frondosa water extract, 8.0% oligosaccharide, 2.0% green tea extract, 2.0% jujube extract, 1.0% Solomon's seal extract, 0.01% vitamin C, and 2.0% apple extract. The final product had 9.8 Brix and color values of L, 35.2+1.1; a, 3.2+0.2; b, 13.6+0.3.

• Natural Product Sciences
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• v.9 no.4
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• pp.249-255
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• 2003

Zizypus is one of the herbs widely used in Korea and China due to CNS calming effect. The present study aims to investigate the effect of the methanol extract of Zizyphi Jujube Semen (ZJS) on kainic acid (KA)-induced neurotoxicity in cultured rat cerebellar granule neuron. ZJS, over a concentration range of 0.05 to $5\;{\mu]g/ml$, inhibited KA $(500\;{\mu}M)-induced$ neuronal cell death, which was measured by a trypan blue exclusion test and a 3-[4,5-dimethylthiazol-2-yl]-2,5-diphenyl-tetrazolium bromide (MTT) assay. Pretreatment of ZJS $(0.5\;{\mu}g/ml)$ inhibited KA$(50\;{\mu}M)$-induced elevation of cytosolic calcium concentration $([Ca^{2+}]_c)$, which was measured by a fluorescent dye, Fura 2-AM, and generation of reactive oxygen species (ROS). ZJS $(0.5\;{\mu}g/ml)$ inhibited glutamate release into medium induced by KA $(500\;{\mu}M)$, which was measured by HPLC. These results suggest that ZJS prevents KA-induced neuronal cell damage in vitro.

• Korean Journal of Food Science and Technology
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• v.53 no.3
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• pp.329-333
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• 2021

Subcritical water extraction (SWE) is an eco-friendly extraction method that uses only purified water as a solvent under high temperature and high pressure conditions. In this study, total phenolics, and antioxidant activity were evaluated in Ziziphus jujuba Mill extracts from subcritical water obtained by varying the extraction temperature (110-190℃) and extraction time (1-20 min). Total phenolics was maximized with extraction at 190℃ for 15 min (67.79±3.45 mg gallic acid equivalent/g jujube). The 2,2-diphenyl-1-picrylhydrazyl free radical scavenging activity (48.84±4.74%) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) free radical scavenging activity (84.75±1.15%) were maximal at extraction conditions of 190℃, for 20 min. All jujube extracts prepared using SWE had higher total phenolics and antioxidant activities than extracts prepared using organic solvent extraction (60℃, 120 min), including methanol and ethanol. SWE could be an excellent alternative to organic solvents for extracting phenolics and antioxidant compounds.