• Journal of Integrative Natural Science
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• v.7 no.4
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• pp.260-265
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• 2014

The aim of this study was to assess the in vitro potential of methanolic seed extract of Abelmoschus esculentus as a natural antioxidant. The DPPH activity of the Ethyl acetate soluble fraction (10, 20, 40, 80, and $160{\mu}g/mL$) was increased in a dose dependent manner, which was found in the range of 18.97-90.47% as compared to ascorbic acid 26.44-93.71%. The $IC_{50}$ values of Ethyl acetate soluble fraction (EAES) and ascorbicacid in DPPH radical scavenging assay were obtained to be 28.12 and $18.43{\mu}g/mL$, respectively. Measurement of polyphenol content of the EAES of A. esculentus seed was achieved using Folin-Ciocalteau reagent containing 53.80 mg/g of total phenolic content, which was found signicantly higher when compared to reference standard gallic acid. Similarly total flavonoids and proabthocyanidis of EAES and chloroform soluble fraction (CAES) were found significantly 147 mg/g and 14.24 mg/g respectively when both compared to reference standard quercetin. EAES exhibited high significant lipid peroxidation inhibition effects in a dose-dependent manner, with $IC_{50}$ values of $38.08{\mu}g/mL$, whereas, standard quercetin, with $IC_{50}$ value of $36.67{\mu}g/mL$. All extract/fractions showed dose dependent reducing power ability and these differences were statistically significant (p<0.001). The results obtained in this study clearly indicate that A. esculentus seed has a signicant potential to use as a natural antioxidant agent.

• Food Science of Animal Resources
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• v.44 no.3
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• pp.684-698
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• 2024

We investigated Cissus quadrangularis L. powder (C) use as a natural additive to Tteokgalbi, a traditional Korean meat-based dish. Five distinct Tteokgalbi samples were treated: one without any additives (negative control, NC), one with 1.00% C (C1), 2.00% C (C2), 4.00% C (C3), and 0.10% ascorbic acid (positive control, PC). C addition resulted in changes in composition, quality, and sensory attributes. Moisture content decreased with higher C levels; crude protein varied among the groups, with C1 having the highest crude protein levels and C3 the lowest. Crude fat decreased with increasing C concentration, whereas the carbohydrate content increased. The water-holding capacity notably decreased in the C3 group, resulting in increased cooking loss with higher C concentrations. C treatment altered color and texture, reducing CIE L^* and increasing CIE a^* before cooking and increasing CIE L^* and CIE a^* after cooking. CIE b^* decreased before cooking but increased thereafter. C-treated Tteokgalbi was less cohesive, chewy, and brittle compared to the NC. The C treatment increased the total phenolic and flavonoid contents and enhanced radical scavenging capacities. It also affects storage characteristics, lowers pH, and increases 2-thiobarbituric acid reactive substances values. The microbial counts were lower in C2 and C3 after 11 days. These findings suggest the potential use of C as a natural meat additive.

• Journal of Applied Biological Chemistry
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• v.66
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• pp.15-22
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• 2023

The aim of the present study was to evaluate the chemical composition and antioxidative activity of rhizome essential oil of Kaempferia parviflora Wall. ex Baker. The essential oil extracted by hydrodistillation was chemically profiled by GC/MS analysis. The antioxidative activity was determined and evaluated spectroscopically by the 2,2-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging assays. According to the results, the major essential oil components were camphene (18.03%), β-pinene (14.25%), a-pinene (12.38%), endo-borneol (10.23%), β-copaene (8.38%), and linalool (8.20%). K. parviflora rhizome oil possessed antioxidant potential, exhibiting DPPH and ABTS radical scavenging activities as high as 80.90 and 94.04%, respectively, at a concentration of 10 mg/mL. The corresponding IC₅₀ values were 0.451±0.051 and 0.527±0.022 mg/mL, respectively (IC₅₀ values for ascorbic acid, as the standard, were 0.209±0.016 and 0.245±0.022 mg/mL, respectively). The mycelium of F. oxysporum was distorted and collapsed when treated with 0.5 mg/mL of the EO of K. parviflora rhizome for 3 days treatment, which may provide an important information for exploring the metabolism of the fungicide K. parviflora rhizome and its derived compounds against F. oxysporum. This study provides the chemical properties of the essential oil of K. parviflora rhizome grown in Vietnam and their potential antioxidant and antifungal activities.

• Journal of the Korean Applied Science and Technology
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• v.34 no.1
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• pp.163-172
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• 2017

The purpose of this study was to measure the bioactivity and antioxidant activity of peel from Gardenia jasminoides Ellis fructus (GJE). GJE have been known to contain functional materials such as crocin, crocetin, geniposide, gardenosid, geniposidic acid, iridoid glycosides etc. We were separated into GJE peel. After that, we determined proanthocyanidin. GJE peel were extracted by 70% methanol, ethyl acetate (EA) and distilled water (DW) of three solvents. To investigate by the solvent extract of flavonoid content and value as a functional food ingredient of GJE peel through antioxidant activities (DPPH radical scavenging activity, ABTS radical scavenging activity, superoxide dismutase like ability, hydroxyl radical scavenging activity, ferrous ion-chelating capacity) were performed. Solvent extract antioxidant activity of increasing concentrations (0.2, 0.4, 0.6 mg/mL) were significantly increased (p<0.05). GJE peel extracts showed lower activity than positive control (ascorbic acid, BHA, EDTA). These results, by a solvent of peel were found that the relationship with the increase of flavonoid content increased physiological activity. The antioxidant activity of the extract from the other except for the EA extract on peel was observed at a high level. The results suggest that GJE peel can be used as nutraceutical foods and natural antioxidant.

• Journal of Korean Medicine Rehabilitation
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• v.28 no.1
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• pp.19-31
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• 2018

Objectives The object of this study was to investigate the antioxidative and antiinflammatory effects of Jinmu-tang extract (JMT) on the Monosodium iodoacetate (MIA)-induced rat osteoarthritis. Methods To investigate the antioxidant capacities of JMT, we measured the total polyphenol and flavonoid, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-Azino-bis(3-ethyl-benzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity. To evaluate the antioxidative and antiinflammatory effects of JMT, the rats were divided into 5 groups (n=8). Normal group was not induced by MIA and treated at all (N), control group was induced by MIA and not treated at all (Con), positive control group was induced by MIA and orally administered indomethacin 5 mg/kg (Indo) and experimental groups were induced by MIA and orally administered JMT 100 mg/kg (JMT100) and JMT 200 mg/kg (JMT200) for 4 weeks. The changes of anti-type II collagen antibody in serum, heme oxygenase-1 (HO-1), phosphorylated inhibitor of ${\kappa}B{\alpha}$ ($p-I{\kappa}B{\alpha}$), cyclooxygenase-2 (COX-2), inducible nitric oxide synthase (iNOS) and tumor necrosis factor alpha ($TNF-{\alpha}$) in knee joint tissue and histopathological observation (Hematoxylin & Eosin and Safranin-O stain) were measured. Results Total polyphenol and flavonoid levels of JMT were $26.90{\pm}0.33mg/g$ and $6.02{\pm}0.34mg/g$. $IC_{50}$ of L-ascorbic acid and JMT of DPPH radical scavenging activity were $1.35{\pm}0.07{\mu}g/ml$ and $52.95{\pm}0.97{\mu}g/ml$. $IC_{50}$ of L-ascorbic acid and JMT of ABTS radical scavenging activity were $3.18{\pm}0.02{\mu}g/ml$ and $91.49{\pm}1.74{\mu}g/ml$. In serum, the anti-type II collagen antibody levels of JMT100 and JMT200 groups were decreased significantly. In knee joint tissue, the HO-1 level of JMT200 was increased significantly. The $p-I{\kappa}B{\alpha}$ and $TNF-{\alpha}$ levels of JMT200 were decreased significantly. The COX-2 and iNOS levels of JMT groups were decreased significantly. In histopathological observation, in comparison with Con, synovial tissue, cartilage and proteoglycan of JMT100 and JMT200 were well preserved. Conclusions According to the results, It is considered that JMT has antioxidant and antiinflammatory effects for MIA-induced rat osteoarthritis, so it could be applied to osteoarthritis treatment.

• Journal of Plant Biotechnology
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• v.48 no.4
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• pp.264-270
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• 2021

In the present study, the total polyphenol and flavonoid contents, radical scavenging ability, and reducing power of ethanol extracts and fractions from Rubus coreanus Miq. were assessed in order to determine the antioxidant activity. The total polyphenol contents in the 70% ethanol extract and ethyl acetate fraction were 238.46 mg gallic acid equivalents (GAE)/g and 413.59 mg GAE/g, respectively; these values were higher than those in the other fractions (p < 0.05). In addition, the total flavonoid content was as high as 52.83 mg quercetin equivalents (QE)/g in the ethyl acetate fraction (p < 0.05). With regard to DPPH and ABTS radical scavenging activities, the RC₅₀ values of the ethyl acetate fraction were 3.95 and 6.25 ㎍/mL, respectively, indicating that the scavenging activity was similar to that of ascorbic acid (control) (p < 0.05). Moreover, in the FRAP assay performed to assess the reducing power, the ethyl acetate fraction showed high activity (p < 0.05). In summary, the present findings confirmed that the ethyl acetate fraction of the R. coreanus Miq. 70% ethanol extract had high polyphenol and flavonoid contents and excellent antioxidant properties. Therefore, it was confirmed that the ethyl acetate fraction of the mugwort 70% ethanol extract had high polyphenol and flavonoid content and excellent antioxidant effect.

• KSBB Journal
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• v.29 no.6
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• pp.432-436
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• 2014

We investigated antioxidative activity of the ethanol extracts of leaves of Cornus walteri Wanger (CWE) by treated enzyme in human dermal fibroblast (HDFs) irradiated by UVB. We examined the in vitro chemical and cellular antioxidant activities of CWE in HDFs. We employed scavenging assay for the 1,1-diphenyl-2,5-picrylhydrazyl (DPPH) radicals and cellular antioxidative activity of CWE, and we was investigated in $H_2O_2$-treated or UVB-irradiated HDFs. The CWE effectively scavenged DPPH radicals ($IC_{50}$ $7.03{\pm}0.4{\mu}g/mL$) when compared to the scavenging activities of L-ascorbic acid ($IC_{50}$ $4.69{\pm}0.3{\mu}g/mL$). CWE reduced UVB-induced cellular damage in HS68 cells by MTT assay and inhibited intracellular ROS generation in dose-dependent manner. In addition, CWE also attenuated the elevated levels of 8-isoprostane resulting from UVB-mediated oxidative stress. Collectively, these results suggest that CWE could be a new potential candidate as antioxidant against UVB-induced oxidative stress in HDFs.

• Natural Product Sciences
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• v.29 no.2
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• pp.83-90
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• 2023

To our knowledge, this is the first study aiming to optimize the extraction conditions of total phenolic compounds (TPC) and total flavonoids contents (TFC) from Argania spinosa leaves using Response Surface Methodology (RSM) with a Box-Behnken design (BBD). The optimal conditions obtained were 5% (w/v) solvent-to-solid ratio, 72.33% ethanol concentration, and 10h ours as an extraction time, which resulted in an extract with maximum TPC (131.63 mg GAE/g dw) and TFC (10.66 mg QE/g dw). Under the optimal extraction conditions, the antioxidant activity of the extracts of leaves of argan tree showed a moderate antiradical capacity of DPPH (IC₅₀ = 0,130 mg/mL) and ABTS (IC₅₀ = 0.198 mg/mL). However, the leaves of argan tree showed a very interesting reducing power of Iron (IC₅₀ = 0.448 mg/ml) which is similar to that of the ascorbic acid (IC₅₀ = 0.371 mg/mL).

• The Korean Journal of Food And Nutrition
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• v.10 no.3
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• pp.287-294
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• 1997

When bread making, the condition of thawing-fermentation for frozen dough were tested in variable temperature, and measured thawing-fermentation time and volume of frozen dough. L-Ascorbic acid (L-Aa) was added in frozen dough for the comparison test of develop volume in bread staling degree of baking bread were measured additive frozen dough which was stoppages in freezing, staling degrees were tested hardness with Rheometer. The test for comparison of thawing-fermentation time in variable temperature was shown the condition of dough conditioner at 3$0^{\circ}C$ was most effective for bread making, Because That condition was required very short time(74 min) But, in this comparison of volume in final products was shown the products in the condition of thawing-fermentation at 3$0^{\circ}C$ was smaller than the products at 5$^{\circ}C$(418 ml). The baking volume of L-Aa additive frozen dough which has under gone thawing-fermentation at 3$0^{\circ}C$, were shown baking volume of 420 ml in 2 weeks storage terms to 100 mg/kg L-Aa additive dough and shown baking volume of 454 ml in 4 weeks storage terms to dough of 200 mg/kg additive weight. Staling degrees of L-Aa additive frozen bread were measured with Rheometer. The hardness of 100 mg/kg L-Aa additive frozen bread was sown low level hardness in 1~2 weeks freezing term, 150 mg/kg L-Aa additive frozen bread was shown low level hardness in 3 weeks freezing term. In 4 weeks freezing term, 200 mg/kg L-Aa additive frozen bread was shown low level hardness compared with non-additive L-Aa frozen bread. In comparison of frozen bread quality, non-additive L-Aa products was better than additive L-Aa products in equality of baking shape and external apparence. But in total quality in external and internal apparence, additive L-Aa products was better than non-additive L-Aa products.

• Applied Chemistry for Engineering
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• v.28 no.4
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• pp.479-484
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• 2017

In this study, antioxidative activities and cellular protective effects of 70% ethanol extracts and fractions from lavender were evaluated. The scavenging activity ($FSC_{50}$) of free radical (1,1-phenyl-2-picrylhydrazyl, DPPH) was 46.6, 45.5 and $477.5{\mu}g/mL$ in the 70% ethanol extract, ethyl acetate fraction and aglycone fraction, respectively. The reactive oxygen species scavenging activities (${OSC_{50}$) of 70% ethanol extract, ethyl acetate fraction and aglycone fraction were 8.1, 3.3 and $17.6{\mu}g/mL$, respectively, and they showed lower antioxidative activity than that of using L-ascorbic acid ($1.5{\mu}g/mL$). However, the aglycone fraction showed higher photohemolysis protective effect than that of using the 70% ethanol extract and ethyl acetate fraction. At $50{\mu}M$ concentration, the cellular protective effect (${\tau}_{50}$) of 70% ethanol extract, ethyl acetate fraction and aglycone fraction from lavender was 70.6, 87.2 and 165.2 min, respectively. In particular, the lavender aglycone fraction showed 3.8 times higher cellular protective effect than that of (+)-${\alpha}$-tocopherol. The lavender fractional components including luteolin 7-O-glucuronide, vitextin, rosmarinic acid, luteolin, and apigenin were identified using TLC and LC-MS. However, the lavender aglycone fraction did not show any significant increase in flavonoids (luteolin and apigenin) compared to that of the ethyl acetate fraction. In conclusion, it is suggested that lavender may be applied as an antioxidant material in cosmetic industries.