• Journal of the Korean Applied Science and Technology
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• v.31 no.4
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• pp.771-780
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• 2014

The antioxidative effects and component analysis of the Melaleuca quinquenervia leaf extracts were investigated. All experiments were performed with 50% ethanol extract, ethyl acetate fraction and aglycone fraction obtained from dried M. quinquenervia leaves. The DPPH (1,1-phenyl-2-picrylhydrazyl) scavenging activity ($FSC_{50}$) of ethyl acetate fraction ($10.05{\mu}g/mL$) of M. quinquenervia leaf extracts was similar to (+)-${\alpha}$-tocopherol($8.89{\mu}g/mL$) known as a typical antioxidant. Reactive oxygen species (ROS) scavenging activities ($OSC_{50}$) of the ethyl acetate fraction ($1.61{\mu}g/mL$) and aglycone fraction ($1.07{\mu}g/mL$) of leaf extracts of M. quinquenervia on ROS generated in $Fe^{3+}-EDTA/H_2O_2$ system using the luminol-dependent chemiluminescence assay were similar to that of L-ascorbic acid ($1.50{\mu}g/mL$). The cellular protective effect of the extracts on the rose bengal sensitized photohemolysis of human erythrocytes was increased in a concentration dependant manner ($1{\sim}50{\mu}g/mL$). Especially, the cellular protective effects of Aglycone fraction (${\tau}_{50}=158.80min$) and 50% Ethanol extract (${\tau}_{50}=50.1{\pm}0.2min$) on the $^1O_2$-induced cellular damage of human cells were exhibited the higher than (+)-${\alpha}$-tocopherol (${\tau}_{50}=38.0min$). TLC and HPLC were used to analyse active components in the ethylacetate fraction of the extracts. Results showed that avicularin and quercetrin were active components of the extracts. These findings suggest that the M. quinquenervia leaf extracts can be applied to new cosmetics products as an effective antioxidant ingradient.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.39 no.4
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• pp.337-345
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• 2013

In this study, the antioxidative effects of Aronia melanocarpa fruit and leaf extracts were investigated. The free radical (1,1-diphenyl-2-picrylhydrazyl, DPPH) scavenging activities ($FSC_{50}$) of the ethylacetate and aglycone fractions of fruit extracts were 16.29 ${\mu}g/mL$, and 12.29 ${\mu}g/mL$, respectively. The free radical scavenging activity of fruit extract was higher than that of leaf extracts. Reactive oxygen species (ROS) scavenging activities ($OSC_{50}$) of the ethylacetate and aglycone fractions of fruit extracts on ROS generated in $Fe^{3+}-EDTA/H_2O_2$ system using the luminol-dependent chemiluminescence assay showed 2.86 ${\mu}g/mL$, and 1.80 ${\mu}g/mL$, respectively. ROS scavenging activity of the aglycone fraction of fruit extracts was similar to that of L-ascorbic acid (1.50 ${\mu}g/mL$). The ROS scavenging activity of fruit extracts was higher than that of leaf extracts. The cellular protective effects of aglycone fraction of fruit extracts (${\tau}_{50}$ = 72.3 min) on the $^1O_2$-induced cellular damage of human erythrocytes especially were increased in a concentration dependent manner (5 ~ 50 ${\mu}g/mL$). ${\tau}_{50}$ (72.3 min) of the aglycone fraction showed 1.9 times higher than (+)-${\alpha}$-tocopherol (38 min), known as lipophilic antioxidant at 10 ${\mu}g/mL$. These results incidicate that A. melanocarpa fruit extracts have higher antioxidant effects than leaf extracts and could be applicable to functional cosmetics materials for antioxidants by protecting skin exposed to solar UV radiation against ROS including $^1O_2$.

• Food Science and Biotechnology
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• v.17 no.1
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• pp.38-45
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• 2008

Antioxidant and anti-rheumatoid activities of Cirsium japonicum leaf extract (CJLE) were investigated in this study. CJLE had similar DPPH radical scavenging activity and reducing power to ascorbic acid and several flavonoids. Rheumatoid arthritis (RA) is a chronic inflammatory tissue-destructive disease, partly related with functions of hyaluronidases (HAases) and collgenases. CJLE ($1,000\;{\mu}g/mL$) had approximately 60.7 and 31.9% inhibition of HAase and collagenase activity, respectively. Also, CJLE inhibited lipopolysaccharide (LPS)-induced nitrite production in a dose-dependent manner, and CJLE ($1,000\;{\mu}g/mL$) suppressed approximately 70% of LPS-induced nitrite production effectively in RAW 264.7 macrophage cells. CJLE had inhibitory effects on the adherence of monocytic THP-1 to human umbilical vein endothelial cell (HUVEC) monolayers to the basal level. Inhibitory effect of CJLE on the adhesion was caused by suppression of tumor necrosis factor-a-upregulated expression of vascular cellular adhesion molecule-1 (VCAM-1) and E-selectin. We expect that CJLE may alleviate the inflammatory process in rheumatoid synovium, and these findings will raise the possibility of the usage of C. japonicum as a traditional pharmaceutical of anti-rheumatoid arthritis.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.3
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• pp.374-381
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• 2013

The purpose of this study was to analyze the antioxidant effects and antimicrobial activity of extracts from yacon powder. The total polyphenol contents of yacon powder extracted with methanol was 38.5 mg/g, while extracted with water was 24.0 mg/g. Extractions with methanol were therefore more effective than with water. The total flavonoid contents of yacon powder extracted with methanol was 9.2 mg/g, while that with water was 7.8 mg/g. The electron donating ability of yacon powder extracts, natural antioxidant, and artificial antioxidant at 1.0 mg/mL arranged in order of decreasing concentration were ascorbic acid (98.7%) > BHT (44.7%) > methanol extract (12.1%) > water extract (7.8%). Nitrite-scavenging ability of yacon powder extracted with methanol at pH 1.2 was 13.1%, while that of powder extracted with water at pH 1.2 was 6.8%. And, the hydroxyl radical scavenging activities of yacon powder with methanol at 5 mg/mL was 40.2%. The antimicrobial activity of yacon powder extracted with methanol could be detected on Bacillus cereus ($10,000{\mu}g/disc$) and Staphylococcus aureus ($10,000{\mu}g/disc$).

• Korean Journal of Food Science and Technology
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• v.51 no.6
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• pp.592-595
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• 2019

Paprika (Capsicum annuum L.) contains various phytochemicals, including carotenoids, ascorbic acid, tocopherol, flavonoids, and phenolic compounds, as well as natural food colorants. Very little information is available regarding wine produced from different colored paprikas. The objectives of this study were to prepare wines from red, orange, and yellow paprika and evaluate their physicochemical characteristics. The alcohol concentration, pH, titratable acidity, and reducing sugar content were not significantly affected by the type of paprika. Hunter's color values varied with the color of paprika. The total mineral content and 2,2-diphenyl-1-picrylhydrazyl radical scavenging potential of red paprika wine were significantly higher; however, the total polyphenol content of yellow paprika wine was significantly higher than that of the other wine samples. This study suggested that paprika could be used to prepare wine and red paprika might be appropriate for producing good-quality wine.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.3
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• pp.466-471
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• 1994

The antioxidant activity of methanol extracts of thirty plants was tested using the methol of 1, 1-diphenyl-2-pi-cryl hydrazyl (DPPH) reactivity. Four methanol extracts from Zingiber officinale, Piper nigrum , Zanthoxylum schinifolium and Capsocum annuum were found to be the most effective on DPPH radical scavenging activity. The next effective ones were Perilla frutescens , Sedium sarmentosum , Raphnus sativas, aArctium lappa, Beta vulgaris. Brassica oleracea var. Acephala, bBrassica juncea inorder, and the others did not show a considerable activity. The methanol extract obtained from the seed coats of Zanthoxylum schinifolium was fractinated with several sovlents. The interphase materials exhibited the strongest antioxidant activity and was further purified by silica gel and Sephadex LH-20 column chormatography. Two active principles were isolated and identified as quercetin -3-O-$\alpha$-L-rhamonopyranoiside(quercitrin) and quercetin 3-O-$\alpha$-D-galactopyranoside (hyperoside) by ultraviolet(UV), proton nuclear magetic resonance (1H-NMR) and carbon nuclear magnetic resonance (13C-NMR). Its antioxidative activity was a little higher that that of L-ascorbic acid.

• Food Science and Biotechnology
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• v.16 no.3
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• pp.421-425
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• 2007

The inhibitory effect of onion extract on polyphenol oxidase (PPO) and browning of peach juice was investigated. Various reducing agents such as L-ascorbic acid, L-cysteine, dithiothreitol, glutathione, and sodium pyrosulfite strongly inhibited polyphenol oxidase extracted from peach. The enzyme was also inhibited by addition of water extract of onion. Regardless of substrates used, the addition of heated onion extract exhibited stronger inhibitory effect on peach polyphenol oxidase activity than that of the fresh one. The inhibitory effect of onion extract was dependent on heating temperature and time. The onion extract inhibited the peach polyphenol oxidase non-competitively. The heating of onion extract in the presence of glucose, glycine stimulated the inhibitory effect of the onion extract, which suggests non-enzymatic browning products produced during heating might be responsible for the stronger inhibitory action of the heated onion extract. The retardation of peach juice browning by onion extract seems to be caused by inhibition of peach PPO.

• Food Science and Preservation
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• v.7 no.2
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• pp.145-149
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• 2000

Strawberry and cucumber were dipped with Korean medical herb extracts such as Rheum palmatum L. and Coptis chinensis Franch. to maintain the keeping quality during storage at 5$^{\circ}$C and 10$^{\circ}$C, respectively. Treatment with 500 ppm solutions gor strawberry retarded weight loss, microbial load increase, and decay during storage. Decay ratio was shown 68.8% for control, 45.0% for Rheum palmatum L. and 42.5% for Coptis chinensis Franch. at 10 days. Strawberry treated with Coptis chinensis Franch. showed a higher hardness and soluble solid content than others. Cucumber treated with 1,000 ppm solutions revealed a different O$_2$ and CO$_2$ concentrations after 16 days. Korean medical herb extracts showed an antimicrobial activity for the quality retention of cucumber during storage. Ascorbic acid content was generally increased till 8 days, but decreased thereafter.

• Advances in Traditional Medicine
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• v.8 no.4
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• pp.329-338
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• 2008

The aim of the study is to investigate the antioxidant activity through, reducing power, 2, 2-diphenyl-1-picryl hydrazyl radical (DPPH), nitric oxide radical (NO), superoxide radical, hydrogen peroxide radical ($H_2O_2$) scavenging activity and the amount of total phenolic compounds of chloroform, ethyl acetate, methanol and aqueous extracts of the leaves of Talinum portulacifolium. Chloroform extract of leaves of T. portulacifolium showed highest antioxidant activity, with a direct relationship between activity and concentration of extracts ($15-240\;{\mu}g/mL$). Among all the extracts, the highest amount of the total polyphenolic compounds was found in the chloroform extract. Chloroform extract of T. portulacifolium showed an important free radical scavenging activity towards the DPPH, NO, Superoxide and $H_2O_2$ radicals, with $IC_{50}$ values of 133.26, 165.75, 156.34 and $135.29\;{\mu}g/mL$, respectively. In the lipid peroxidation assay, extracts of chloroform and ethyl acetate showed a remarkable inhibitory activity. The extracts showed significant activity in all the experiments but lower than the standard antioxidant, ascorbic acid.

• Food Science and Preservation
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• v.8 no.3
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• pp.264-268
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• 2001

Two antimicrobial extracts of Rheum palmatum L. and Coptis chinesis France root as well as grapefruit seed extract(GFSE) were applied to dipping treatment for green chilli peppers, which were then packed in low density polyethylene(LDPE) films incorporated with 1% antimicrobial extracts and stored 10$^{\circ}C$. Dipping and packaging treatments suppressed the growth of putrefactive microorganisms and the duly ratio of green chilli peppers. In addition, the loss ratio of ascorbic acid content and their weight during the storage was lower with treated green chilli peppers. Consequently, the combined method of dipping and packaging in antimicrobial agents turned out to be superior to dipping treatment or film-packaging in the view point of decay ratio and the keeping qualities of green chilli peppers.