• Asian-Australasian Journal of Animal Sciences
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• v.32 no.2
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• pp.265-273
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• 2019

Objective: Terminalia arjuna plant, specially its leaves, bark, and roots, are widely used in traditional herbal medicine due to presence of bioactive components and being a rich source of natural antioxidants. But its fruit has not been used for any such purposes despite its potential to retard oxidation. Hence, the antioxidant potential of Arjuna fruit extract (AFE) in retarding lipid and protein oxidation of raw ground pork was evaluated during refrigerated storage for 9 days. Methods: The AFEs were prepared using different solvents viz. ethanol (EH), water, ethanol: water (60:40) and methanol:hot water (60:40). The AFEs were analysed for total phenolic content (TPC), 2, 2-diphenyl-1-picrylhydrazyl radical scavenging activity and reducing power. Water extract (WE) and ethanol-water extract (EH-WE) were selected and incorporated at 1.0% into freshly minced pork meat and compared with a synthetic antioxidant, in retarding lipid and protein oxidation during storage. Results: The TPC in AFEs using different solvents ranged from 11.04 to 16.53 mg gallic acid equivalents/g and extracts exhibited appreciable scavenging activity ranging from 50.02% to 58.62%. Arjuna extracts significantly (p<0.05) improved the colour score of meat samples by reducing the formation of metmyoglobin during storage. Both the AFEs (WE and EH-WE) significantly (p<0.05) lowered the thiobarbituric acid reactive substances value, peroxide formation and formation of protein carbonyls in raw pork than control sample during storage. Upon sensory evaluation of all samples, it was found that AFE treatment could prolong the storage period of meat samples, without influencing the colour and odour score, up to 6 days. Conclusion: AFEs used at 1% improved the oxidative stability, colour and odour score and prolonged the refrigerated shelf life of ground pork up 6 days. Therefore, AFE could be explored as an alternative natural antioxidant in retarding lipid and protein oxidation in meat products.

• Food Science of Animal Resources
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• v.41 no.1
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• pp.122-134
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• 2021

Recently, yogurt has been extensively studied to further enhance its functions using edible plant extracts. This study was conducted to investigate whether safflower petal (SP) as a natural food additive can be used to develop functional yogurt with improved health benefits. SPs were extracted with ethanol (SPE) and hot water (SPW), and then safflower yogurt was prepared by adding 0%-1.0% of those extracts to plain yogurt. With an increase in the fermentation duration, the pH of SPE and SPW yogurt samples was decreased, whereas titratable acidity and microbial counts were increased. The concentration of total polyphenols and total flavonoids, the activity of antioxidants, and the inhibitory effect on reactive oxygen species (ROS) were higher in SPW yogurt than SPE yogurt. Furthermore, α-glucosidase and lipase activity inhibitory effects of SPW yogurt were higher than those of SPE yogurt. In particular, free radical-scavenging activities, ROS inhibitory effect, and α-glucosidase activity inhibitory effects were significantly increased in SPW yogurt in a dose-dependent manner. Overall, these results suggest that SP extract possesses antioxidant activities and that it can downregulate α-glucosidase and lipase activities. The SP extract may have potential benefits as a natural food additive for the development of functional yogurt.

• Journal of the Korean Wood Science and Technology
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• v.31 no.1
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• pp.32-40
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• 2003

Antimicrobial and antioxidative activities of heartwood extractives of domestic species were investigated to develop a natural fungicide or preservative. Four lignan derivatives and one taxane were isolated from heartwood of Taxus cuspidata which has been selected due to its high antioxidative activity among the tested species. The chemical structures were identified as : taxusin, isolariciresinol (4, 4', 9, 9'-tetrahydroxy-3', 5-dimethoxy-2, 7'-cyclolignan), lariciresinol (4, 4', 9-trihydroxy-3, 3'-dimethoxy-7, 9'-epoxylignan), taxiresinol (3, 4, 4', 9-tetrahydroxy-3'-methoxy-7, 9'-epoxylignan) and isotaxiresinol (3', 4, 4', 9, 9'-pentahydroxy- 5-methoxy-2, 7'-cyclolignan) on the basis of spectroscopic data and their chemical correlations. According to the results of free radical scavenging activity, isolariciresinol, lariciresinol and isotaxiresinol showed higher radical scavenging activity than those of 𝛼-tocopherol and butylated hydroxytoluene (BHT), the strongest natural and synthetic antioxidants. However, taxusin did not show any free radical scavenging activity. In this regard, it could inferred that high antioxidative activity of extractives of T. cuspidata was derived from isolariciresinol, lariciresinol and isotaxiresinol.

• The Korea Journal of Herbology
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• v.32 no.5
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• pp.19-25
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• 2017

Objective : The Sinseon-yukza-hwan (SSY), a Korean medicinal formula which includes Radix Rehmanniae Preparata and other medicinal herbs, has long been used for treatment of alopecia and gray hair through oral administration. This study is designed to enhance the utilization of natural materials in hair and scalp-related cosmetics. Possibility of SSY as an antioxidant was examined from its 50% ethanol extract. Methods : The antioxidative capacities were evaluated by determining total phenolic and flavonoid contents, 1,1-diphenyl-2-picryl hydrazyl (DPPH), 2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), reducing power and hydroxyl radical scavenging activity. Results : Total polyphenol and flavonoid contents of SSY were 25.53 mg TE, tannic acid equivalent/g and 18.90 mg RE, rutin equivalent/g, respectively, which correlated strongly its antioxidative activity. The DPPH and ABTS free radical scavenging activities of SSY at $0.1mg/m{\ell}{\sim}5mg/ml$ were ranged from 20% to 85% and 10% to 58%, respectively. Also the hydroxyl radical scavenger activity and reducing power increased in SSY-treated group, which were significantly lower in SSY-compared to BHA-treated group. But the highest reducing power was shown as 79% from SSY-treated group, which was higher value than 65% from BHA-treatment. These results showed that SSY extract effectively inhibited the generation of free radicals in the all assay system with dose-dependent manners. Conclusions : Thus, the present study provide preclinical data to support the expanded application of SSY, which could be potential candidates for natural antioxidants.

• Korean Journal of Food Science and Technology
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• v.54 no.1
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• pp.59-65
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• 2022

Curcuminoids in turmeric oleoresin (TO) are known to be effective antioxidants; they exhibit photosensitizing properties under light. In this study, the photoreactive properties of TO and its consequent induction of lipid peroxidation and cytotoxicity were evaluated. TO exhibited photosensitizing activities as evidenced by the reduction of nitro blue tetrazolium and by the decolorization of formazan under light, whereas light-irradiated TO did not enhance the levels of reactive oxygen species. The levels of hydroperoxide and thiobarbituric acid reactive substance (TBARS) were significantly elevated under a fluorescent light (10 W/m²) in corn, canola, and soybean oils containing 10-40 and 20-80 ㎍/mL of TO (p<0.05) but not in olive oil. Canola oil was the most sensitive to photo-oxidation induced by TO. The level of TBARS from linoleic acid in the oil in water system was, however, decreased by TO under light. The cytotoxicity effect of TO on melanoma cells was also substantially enhanced under light.

• Korean Journal of Food Science and Technology
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• v.54 no.1
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• pp.1-7
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• 2022

Riboflavin (Rb), in the presence of methionine (Met) under light, generates superoxide radicals that can reduce nitro blue tetrazolium (NBT) to its corresponding formazan. The Rb-Met/NBT system has been used to measure the superoxide dismutase (SOD)-like activities of various antioxidants. However, the reaction mechanisms have not been clearly defined, and the assay conditions are not consistent. In this study, the effects of different photosensitizers and amino acids on NBT reduction in different solvents were investigated. NBT reduction in the Rb-Met/NBT system was more pronounced in phosphate-buffered saline, compared to distilled water or Tris (pH 7.5); histidine (His) instead of Met also led to considerable Rb-induced NBT reduction. Among the photosensitizers, methylene blue with His caused potent NBT reduction in Tris. Rb-induced NBT reduction combined with Met or His was quantitatively inhibited by SOD or gallic acid, but did not affect MB-induced reduction sensitively.

• Journal of the Korean Applied Science and Technology
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• v.32 no.3
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• pp.568-577
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• 2015

To protect skin problems, new natural material alternative to synthetic antioxidants has been extensively selected from natural sources such as plants, animals, and microorganisms. Poncirus trifoliata of those has been widely used as treatment of allergy, chronic inflammatory diseases, and natural antioxidant. In recent days, microbial fermentation to natural products has been reported to increase feasibly their bioavailability. Accordingly, we performed the fermentation using hot water extract of Poncirus trifoliata by isolated Leuconostocs sp. strain JYK and investigated the change of antioxidative activity. Antioxidative material such as hesperidine naringine, imperatorin, and luteolin was found in hot water extract of Poncirus trifoliata. Total phenolics compounds and flavoniods in hot water extract were $71.2{\pm}4.58GAE(mg/g)$ and $25.1{\pm}4.12$ hesperidine(mg/g), respectively. After fermentation, their values were $89.2{\pm}13.47GAE(mg/g)$ and $31.0{\pm}4.06$ hesperidine(mg/g), respectively. After fermentation, ABTS[2,2-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid)] and DPPH(1,1-diphenyl-2-picrylhydrazyl) radical were highly enhanced from $70.2{\pm}9.01$ to $86.2{\pm}3.72$ and $18.7{\pm}1.81$ to $26.6{\pm}4.06$, respectively. Thus microbial fermentation offers a tool to further increase the bioactive potential of Poncirus trifoliata.

• Journal of Life Science
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• v.20 no.1
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• pp.27-32
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• 2010

Ultraviolet-B (UVB) radiation induces the formation of reactive oxygen species (ROS) and depletes stores of cellular antioxidants. Fucoidan, polysaccharides containing L-fucose and sulfate ester groups, are constituents of brown algae. In this study, the protective effects of fucoidan on UVB-induced oxidative stress in cultured human skin fibroblast HS68 cells were assessed. Pretreatment with fucoidan significantly reduced malondialdehyde (MDA) content in a dose-dependent manner. With fucoidan pretreatment at a dose of $100\;{\mu}g/ml$, the level of intracellular glutathione was increased by 21.5%, compared to UVB irradiation alone. Fucoidan significantly reduced UVB-induced ROS generation by 40.1% and 68.4% at 10 and $100\;{\mu}g/ml$, respectively, compared to UVB irradiation alone. The positive staining rates of senescence-associated $\beta$-galactosidase were reduced by 23.1% and 16.4% with 10 and $100\;{\mu}g/ml$ of fucoidan, compared to UVB irradiation alone. Fucoidan may exert a photoprotective effect against UVB radiation-induced oxidative stress.

• Journal of Life Science
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• v.15 no.5 s.72
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• pp.796-801
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• 2005

For usage of natural antioxidants, sanjook (Sasa boreails var. chiisanensis) leaves were extracted with methanol and investigated about its antioxidative activities and stability. It showed that the antioxidant activity of methanol extracts from the leaves of sanjook depend on their concentration within range of 0.1 to 0.8 mg/ml. The methanol extracts from the leaves of sanjook represented $583{\mu}g/ml$ for $IC_{50}$ of DPPH radical scavenging ability, $800{\mu}g/ml$for $IC_{50}$ of SOD-like activity and $38{\mu}g/ml$for $IC_{50}$ of $H_{2} O_{2}$ scavenging ability, while BHT, as a compared substance, was $271{\mu}g/ml$ for $IC_{50}$ of DPPH radical scavenging ability, $680{\mu}g/ml$ for $IC_{50}$ of SOD-like activity and $30{\mu}g/ml$ for $IC_{50}$ of $H_{2} O_{2}$ scavenging ability, respectively. The anti-au-toxidation effect for methanol extracts from the leaves of sajook was $55\∼60\%$ within range of 0.1 to 0.8 mg/ml. The pH stability on methanol extracts from the leaves of sanjook was most stable at pH 6. The more acid or akali it became, the more unstable it turned. The thermostability on methanol extracts from the leaves of sanjook remained above $80\%$ of their DPPH activity at range of $0^{\circ}C{\;}to{\;}120^{\circ}$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.5
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• pp.661-666
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• 2003

This research was aimed at evaluating the effects of natural antioxidants on lipid oxidation and sensory quality in cooked, chill- stored and reheated Wanjajun prepared with pork meat (short shank). Sage (SA) and combinations of herbs; basil/mints (BM), rosemary/parsley/thyme (RPT) were used as sources of antioxidants. The products were pan-fried in a medium layer of soybean oil and then stored in a refrigerator at 3$^{\circ}C$ for 8 days after rapid chilling. The process of heat treatment of Wanjajun caused changes in the chemical composition of products and simultaneously, thermal oxidative reaction was initiated. During storage of products in a refrigerator, further hydrolytic and oxidative processes in the lipid extraction were progressed. Acid value was increased, peroxides and malonaldehyde formation gradually were increased during cool storage. Addition of garlic, sage and combinations of herbs retarded the process of oxidation. Wanjajun made with addition of SA and RPT showed good quality in antioxidative potential after 8 days of storage. The sensory effect of herbs on undesirable warmed-over flavor was in order of : SA>RPT>BM.