• Journal of Korean Medicine for Obesity Research
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• v.15 no.2
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• pp.111-122
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• 2015

Objectives: Schizandrae fructus (Schizandra chinensis) is one of very common herbs, it is known as natural antioxidants, anti-inflammatory agent. Also some reports show that its extract works to regulate of dyslipidemia. This study was designed to investigate the effects of Schizandrae fructus chloroform fraction (SFCF) on serum lipid levels in dyslipidemic mice. Methods: The levels of total cholesterol, high density lipoprotein-cholesterol, triglyceride, aspartate aminotransferase (AST), alanine aminotransferase (ALT), fasting blood glucose in serum were measured. Histopathological and gene expression changes in liver tissue were also observed. Results: Oral administration of SFCF lowered levels of total cholesterol and triglyceride, which were elevated by high-fat diet. But SFCF did not affect on weight changes and serum AST, ALT levels in dyslipidemic mice. After carrying out gene ontological analysis, large numbers of genes in high-fat diet group were up-(347) or down-regulated (235). In SFCF treated mice, some changed expression of the genes was restored to normal levels, with a recovery rate of 17%. And it seems that fatty acid biosynthesis pathway was one of important key pathways to recovery. Conclusions: SFCF has beneficial effect on dyslipidemia, and could be used to prevent and treat cardiovascular disease.

• Food Science and Preservation
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• v.19 no.5
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• pp.735-743
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• 2012

Purple sweet potato (PSP, Ipomoea batatas) has various biological effects including antidiabetic, anti-inflammatory, and antioxidant activities. In this study, the antioxidant activity of PSP after roasting were compared using DPPH, ABTS, and FRAP assays. In addition, the total phenolics and flavonoid contents, Maillard reaction products, and phenolic acid contents were measured to identify the factors that changed PSP,s antioxidant activity due to roasting. The roasted PSP exhibited significantly higher antioxidant activity than unroasted PSP. In particular, the PSP roasted at $200^{\circ}C$ for 10 min showed the highest antioxidant activity among all the PSPs that were roasted under different conditions. The total phenolic and flavonoid contents, Maillard reaction products and phenolic acid contents markedly increased, corresponding to the general increase in antioxidant activities after roasting. These results suggest that roasted PSP extracts are potential source of natural antioxidants that may be used in certain food applications.

• Food Science and Preservation
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• v.18 no.5
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• pp.739-745
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• 2011

The major objective of this study was to investigate the antioxidant activities of methanolic extracts from different parts (flower, leaf stem, and root) of Chrysanthemum zawadskii by employing various in-vitro assay systems. The extraction yields from the flower, leaf stem, and root were 18.347, 12.93, and 11.33-----, respectively. The total polyphenol content was highest in the flower (17.16 mg/100 g) and lowest in the root (11.33 mg/100 g). The antioxidant activities were raised within creasing amounts of extracts, and the extracts from the flower showed the highest effect on the superoxide anion radical scavenging, metal chelating on ferrous ions and reducing power. In addition, the leaf stem also showed good antioxidant activity in various systems. These results suggest that the methanolic extracts from the flower and leaf stem possess excellent antioxidant activities and may thus serve as potential sources of natural antioxidants.

• Archives of Pharmacal Research
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• v.28 no.5
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• pp.518-528
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• 2005

In the present study, the antioxidative and inhibitory activity of Zingiber officinale Rosc. Rhizomes-derived materials (on mushroom tyrosinase) were evaluated. The bioactive co mponents of Z. officinale rhizomes were characterized by spectroscopic analysis as zingerone and dehydrozingerone, which exhibited potent antioxidant and tyrosinase inhibition activities. A series of substituted dehydrozingerones [(E)-4-phenyl-3-buten-2-ones] were prepared in admirable yields by the reaction of appropriate benzaldehydes with acetone and the products were evaluated in terms of variation in the dehydrozingerone structure. The synthetic analogues were examined for their antioxidant and antityrosinase activities to probe the most potent analogue. Compound 26 inhibited Fe$^{2+}$-induced lipid peroxidation in rat brain homogenate with an IC$_{50}$ = 6.3${\pm}$0.4 ${\mu}$M. In the 1,1-diphenyl- 2-picrylhydrazyl (DPPH) radical quencher assay, compounds 2, 7, 17, 26, 28, and 29 showed radical scavenging activity equal to or higher than those of the standard antioxidants, like ${\alpha}$-tocopherol and ascorbic acid. Compound 27 displayed superior inhibition of tyrosinase activity relative to other examined analogues. Compounds 2, 17, and 26 exhibited non-competitive inhibition against oxidation of 3,4- dihydroxyphenylalanine (L-DOPA). From the present study, it was observed that both number and position of hydroxyl groups on aromatic ring and a double bond between C-3 and C-4 played a critical role in exerting the antioxidant and antityrosinase activity.

• Korean Journal of Agricultural Science
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• v.17 no.1
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• pp.52-64
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• 1990

As a search for natural antioxidants, antioxdative fractions in Pueraria roots were extracted, identified using column chromatography, thin layer chromatography or high performance liquid chromatography. The components which have most effective antioxidative activities were further identified by IR and GC-MS. Separated antioxidative components were then added to four different oils to examine their antioxidative activities. Yield of extract obtained from pueraria root powder by solvent extraction using four step solvent systems was 2.54%. Antioxidative activity of the extracts was as effective as that of 100 ppm ${\delta}$-tocopherol addition, when 0.1% of the extracts was added to linoleic acid. The strongest antioxidative component of methanol extract of pueraria root was identified as puerarin. Aunioxidative activity of puerarin on lard was more effective than ${\alpha}$-tocopherol, but less effective than ${\delta}$-tocopherol. When the puerarin was added to edible oil and heat treated at $145^{\circ}C$, the acid value was lowest in lard and was highest in soybean oil. Antioxidative activity in terms of carbonyl value, thiobarbituric acid value and anisidine value was most high in palm oil and least in soybean and cottonseed oil.

• Korean Journal of Food Science and Technology
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• v.28 no.3
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• pp.464-469
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• 1996

Pleurotus ostreatus was extracted with hexane, ethanol and water to test the antioxidative activity on soybean oil. The extraction yield was the highest in the water fraction. The total sugar was higher in ethanol and water fractions, While the total phenolic substances were relatively higher in the hexane fraction. The antioxidative effects of the extracts on the oxidation of soybean oil during storage at 60 and $100^{\circ}C$ were studies. The antioxidative effects of ethanol extracts of both fruit body and mycelia of pleurotus ostreatus were higher than those of water and hexane extracts. The antioxidative effects of Pleurotus ostreatus extracts (3,000ppm) were higher than the artificial antioxidant (200ppm), BHA and BHT, during storage at 60 and $100^{\circ}C$.

• Journal of Digital Convergence
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• v.18 no.8
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• pp.479-484
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• 2020

In the social atmosphere where the importance of appearance is increasing day by day, efforts and desires of modern people are becoming more active and diversified, and the beauty beauty industry is gradually becoming more specialized and specialized due to these effects. Hair damage is inevitable due to the excessive permanent wave or hair coloring of modern people. However, as the hair is damaged, the cuticle peels off and falls off, and the tensile force decreases and the satisfaction after hair styling or perm decreases relatively. Therefore, it is necessary to manage damaged hair, but since artificial synthetic products occupy most of hair treatment agents on the market, it is necessary to develop a hair treatment product containing antioxidants useful for the human body. In this study, the effect of maple leaf extract on the mechanical change of colored hair was analyzed to investigate the potential of maple leaf extract as a hair treatment agent to improve damaged hair and improve hair health. It is considered that this study will be used as basic data for the development of hair beauty products using natural products in the future.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.5
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• pp.529-539
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• 2017

The aim of this work was to make acorn bread containing natural antioxidants as healthy food. The amylographic characteristics, loaf volume, color, texture, and subjective preference of the acorn bread containing 5~25% of acorn flour were measured during storage at room temperature and in a freezer. The results were as follows: The loaf volume decreased with increasing the addition of acorn flour from 5% to 25%. The onset gelatinization temperature and the value at the peak point of the bread decreased according to the amount of acorn flour added. L-value decreased with the increase of acorn flour contents, but the a- and b- values increased. During the storage period at room temperature, the L, a, and b- value decreased, whereas in the freezer, the L-value decreased except for the bread containing 5~11% acorn flour. In sensory evaluation, color and taste achieved high scores at 18% addition, but low scores at 25% addition. The bitter aftertaste showed low scores according to the addition of acorn flour. The softness and chewiness decreased, but the overall acceptance increased according to the addition of acorn flour except for the bread added with 25% acorn flour. The textural measurements showed that the hardness, springiness, gumminess, and brittleness increased significantly during the storage periods. The cohesiveness, gumminess, and brittleness in room temperature storage decreased with the increase of acorn flour contents. In freezer storage, the addition of acorn flour resulted in the increase of hardness, springiness, gumminess, and brittleness during storage periods. On the other hands, the cohesiveness decreased with the addition of acorn flour. Moreover the addition of acorn flour increased significantly the hardness, gumminess, and brittleness during storage periods. As a result, the bread containing acorn flour showed reasonable textural properties during storage periods.

• The Korea Journal of Herbology
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• v.32 no.1
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• pp.33-40
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• 2017

Objectives : The objective of this study is to evaluate antioxidant activity of water extracts from steamed Polygonati Rhizoma(PR). Methods : The alcohol steamed PR from Jinju-si, Gyeongsangnam-do and Samcheok-si Gangwon-do are treated for the research into the antioxidant activity of the water extract. The sample was divided into 4 groups that PR without steaming process, PR with once, second and third steaming process. The antioxidant activities of polyphenol, flavonoid, DPPH, SOD, hydroxyl radical and nitrite scavenging activity. Results : The total content of polyphenol was the grow rapidly when the number of steaming adds up. For the third time, both the steamed PR from Jinju-si and the one from Samcheok-si in the water extract indicate the highest content levels measured $50.59\;mg/m{\ell}$ and $37.33\;mg/m{\ell}$ respectively. The more the number of steaming increases, the more rising the content of flavonoid. The steamed PR from Jinju-si and Samcheok-si in the third time are measured $30.03\;mg/m{\ell}$ and $54.9\;mg/m{\ell}$ respectively. DPPH radical scavenging activity of the steamed PR rises high rather than the non-steamed one when the number of steaming increases. As increase steaming time, SOD like activity and hydroxyl radical scavenging ability were increasing too. The steamed PR from Jinju-si in the third time is measured as the highest level 22.4%, 71.90% respectively. As increase steaming time, nitrite scavenging ability was the number was decreased. Conclusions : These results suggest that water extracts from steamed PR, exhibited higher antioxidant activities can be potentially used as proper natural antioxidants.

• Journal of Korean Medicine Rehabilitation
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• v.30 no.2
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• pp.67-75
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• 2020

Objectives SJ004 is a natural herbal medicine that contains Acyranthes japonica Nakai and Eucommia ulmoides Oliver traditionally used for joint and spinal diseases. This study aimed to establish an efficient method of extracting SJ004 to standardize using the yield, high-performance liquid chromatography (HPLC), and antioxidant assay. Methods SJ004 was extracted with distilled water, 70% and 100% of ethyl alcohol (EtOH). The method validation of 20-hydroxyecdysone and pinoresinol diglucoside was determined by HPLC-photo diode array and the content of SJ004 was calculated. The antioxidant activity of each extract was compared and measured using total flavonoids, total phenolic compounds, 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid), and ferric reducing antioxidant power according to the standard protocol. Results The yield was highest in pure water extract and lowest in 100% EtOH. But, the content of marker compounds indicating 20-hydroxyecdysone and pinoresinol diglucoside was highest in 100% EtOH extract. In the physiological activity measurement using antioxidant activity, 100% ethanol extract was highest. The limit of detection indicating 20-hydroxyecdysone and pinoresinol diglucoside were analyzed 0.33 ㎍/mL, 0.1616 ㎍/mL, and the limit of quantification were analyzed 1.01 ㎍/mL and 0.49 ㎍/mL respectively. Conclusions The experimental results showed that the extraction conditions have a significant effect on content of marker compounds and antioxidant activity. As a result of method validation, SJ004 was standardized by 20-hydroxyecdysone and pinoresinol diglucoside.