• Food Science and Preservation
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• v.22 no.4
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• pp.591-597
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• 2015

In this study, extracts of chlorella using different extraction methods were compared for antioxidant activities and spray-dried chlorella powders were investigated for their physicochemical characteristics. The DPPH radical scavenging activity and superoxide radical scavenging activity of 50% ethanol extract were 29.19%, and 48.91%, respectively. The oxygen radical absorbance capacity (ORAC) of the 50% ethanol extract ($150.44{\mu}M/g$) was higher than those of other extracts. The total chlorophyll content of the 50% ethanol extract (542.89 mg/100 g) was higher than those of other extracts. The microencapsulation of the 50% ethanol extract was manufactured by spray-drying with 10 % maltodextrin (SD-C10), 20% maltodextrin (SD-C20), and 30% maltodextrin (SD-C30). The particle size of the freeze-dried powder ($454.47{\mu}m$) was higher than those of the spray-dried powders ($24.15{\sim}32.49{\mu}m$). Scanning electron microscope images showed that the spray-dried chlorella powders using SD-C10, SD-C20, and SD-C30 had an uniform particle distribution. The water absorption index and water solubility index (WSI) of powders were 0.31~0.45, and 96.96~98.28%, respectively. The spray-dried powders showed the stability in total chlorophyll content for 40 days storage. Based on these results, spray-dried chlorella powders could be used in various types of food processes.

• Journal of Food Hygiene and Safety
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• v.31 no.3
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• pp.210-215
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• 2016

This study was performed to provide basic data of Cirsium setidens Nakai by cultivars that will be applied for development of functional foods and ingredients. We assessed pectiolinarin content, total flavonoids content and antioxidant effects (DPPH radical scavenging activity and ORAC assay) of C. setidens Nakai. Our results showed that the pectolinarin and total flavonoids contents of C. setidens Nakai by cultivars ranged from $3.95{\pm}0.05$ to $7.29{\pm}0.07mg/g$ and from $40.42{\pm}0.91$ to $76.70{\pm}2.24mg$ pectolinarin equivalent (PNE)/g, respectively. Among C. setidens Nakai by cultivars, the pectolinarin content was highest in GW-D extract. Futhermore, the DPPH radical scavenging activity of C. setidens Nakai ranged from 31.25 to 81.93%, respectively. The oxygen radical absorbance capacity (ORAC) value was highest in GW-D and GW-E extracts (514.49 and $501.73{\mu}M\;TE/g$, respectively). These results suggest that C. setidens Nakai extract could be considered as a good sources of natural antioxidants and functional food ingredients.

• Journal of Life Science
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• v.23 no.8
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• pp.1019-1024
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• 2013

The aims of this study were to determine antioxidation effect and neuroblastoma cell protection effect of donkey's bone and skin extracts (DBSE). DBSE was extracted by a pressure-cooker for 48 h and lyophilized. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity was significantly increased with increased doses of DBSE and 40 mg/ml of DBSE showed 95.43% of the DPPH scavenging effect, which was equivalent to 1 mg/ml of vitamin C. The 2,2'-azino-bis (3-ethylbenzothiazoline-6- sulphonic acid) (ABTS) radical scavenging activity was also increased in a dose-dependent manner, and 20 mg/ml of DBSE showed 88.73% of the ABTS scavenging effect. The oxygen radical absorbance capacity (${\mu}M$ Trolox equivalent) of DBSE was significantly increased at a concentration of 10 mg/ml, which showed $132.53{\mu}M$ TE. The viability of oxidatively stressed brain cells induced by $500{\mu}M\;H_2O_2$ was protected by DBSE at concentrations greater than $50{\mu}M$. Cell viability after DBSE treatment at 50 and $100{\mu}g/ml$ was 53.78 and $54.34{\mu}M$ TE, respectively. There was no significant difference between both doses; however, 200 and $500{\mu}g/ml$ of DBSE showed 59.74 and 66.08% of cell viability, respectively indicating that DBSE protected SK-N-SH from oxidation stress. These results suggest that DBSE may have potential to be used as natural antioxidants in food industry, while in vivo evidence is necessary to support DBSE's in vitro-based antioxidative efficiency.

• Korean journal of food and cookery science
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• v.29 no.5
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• pp.453-462
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• 2013

Recently, two formulas of sulgidduk added to pine needle juice (PNJ) with various physiological activities were developed for metabolic syndrome patients in our lab. According to previous studies, cooking may alter antioxidant properties by initiating destruction, release or transformation of antioxidant compounds contained in food. Therefore, the aim of this study was to compare the antioxidant activities and antigenotixic effects of sulgidduk with/without PNJ and to note changes in these activities after cooking. The ingredients of sulgidduk was added on the basis of 100% rice flour as follows: conventional sulgidduk (S): 1.5% salt, 30.0% sugar; PNJ added to sulgidduk A (PS-A): 1.4% salt, 30.0% sugar, and 1.0% PNJ; PNJ added to sulgidduk B (PS-B): 1.5% salt, 21.4% sugar, and 1.4% PNJ. Ethanol and water extracts of sulgidduk were analyzed for the total phenolic content (TPC), DPPH radical scavenging activity (DPPH RSA), total radical-trapping antioxidant potential (TRAP), oxygen radical absorbance capacity (ORAC), and antigenotoxic effect by comet assay. The ethanol extracts PS-A and PS-B showed higher TPC and antioxidant activities (DPPH RSA, TRAP, and ORAC) than did the S ethanol extract before cooking. The more PNJ was added, the higher TPC and anitoxidant activities were observed in sulgidduk (PS-A$200{\mu}M$ of $H_2O_2$. Taken together, this study suggests that sulgidduk added to 1.44% of pine needle juice may be a good option antioxidant and antigenotoxic source.

• The Korean Journal of Food And Nutrition
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• v.28 no.6
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• pp.1098-1106
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• 2015

This study aimed to investigate antioxidant activities from 11 forest plants, and determine their total phenolics, flavonoids and proantocyanidins contents. In addition, the antioxidant activities were correlated with antioxidant compounds. Among the samples, Cornus officinalis, Castanea crenata, Lindera erythrocarpa, Carpinus laxiflora and Pourthiaea villosa showed significantly higher 2,2-diphenyl-1-picrylhydrazyl (DPPH) ($IC_{50}=21.12{\sim}28.93{\mu}g/mL$) and 2,2'-azino-bis(3-ethylbenzothia zoline-6-sulfonic acid) (ABTS) ($IC_{50}=28.18{\sim}52.55{\mu}g/mL$) radical scavenging ability with reducing power ($IC_{50}=59.91{\sim}93.64{\mu}g/mL$) than other plants; and C. crenata, L. erythrocarpa and Rubus coreanus showed strong nitric oxide (NO) inhibition activity (${\geq}60%$). In addition, L. erythrocarpa, C. laxiflora and P. villosa showed higher oxygen radical absorbance capacity (ORAC) values (${\geq}1,100{\mu}M$ TE/g sample) than other samples. High total phenolic contents were observed in C. crenata (429.11 mg GAE/g), L. erythrocarpa (437.11 mg GAE/g), C. laxiflora (408.67 mg GAE/g) and P. villosa (404.11 mg GAE/g). The DPPH and ABTS radical scavenging activity with reducing power were significantly correlated with total phenolic contents ($R^2=0.71{\sim}0.79$), but total phenolic contents were not correlated with NO inhibition and ORAC ($R^2=0.35{\sim}0.43$). Therefore, these results suggested that C. officinalis, C. crenata, L. erythrocarpa, C. laxiflora and P. villosa are potential natural antioxidative candidate ingredients.

• Journal of Mushroom
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• v.16 no.4
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• pp.324-330
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• 2018

The objective of this study was to evaluate antioxidant effect and tyrosinase inhibitory activity of white beech mushroom (Hypsizygus marmoreus) extracts. The white beech mushroom was extracted into hot water and methanol. Total polyphenol content was highest in the hot water extract ($8.4{\pm}3.27mg\;GAE/g$) compared to the methanol extract ($7.3{\pm}2.85mg\;GAE/g$). The flavonoids contents in hot water and methanol extracts were $3.8{\pm}3.81ug/mg$ and $2.5{\pm}1.95ug/mg$, respectively. The tyrosinase inhibitory activity of extract was increased in a dose dependent manner and tyrosinase inhibitory activity of extract (hot water extract, 69.72%; methanol extract, 52.67% at 40 mg/ml) was lower than those of positive control 2% arbutin (96%). The DPPH radical scavenging activity of the hot water and methanol extract was 80% and 74%, respectively. Hot water extract ($63.34{\pm}1.00uM\;TE/g$) were more effective in ORAC (oxygen radical absorbance capacity) value than methanol extract ($46.33{\pm}0.48uM\;TE/g$). The toxicity of hot water and methanol extracts was investigated using WST-1 (4-[3-(4-iodophenyl)-2-(4-nitrophenyl)-2H-5-tetrazolio]-1,3-benzene disulphonate) assay on the B16BL6 melanoma cells.

• Journal of Food Hygiene and Safety
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• v.38 no.6
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• pp.442-448
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• 2023

This study aimed to prepare kombucha, a fermented tea beverage, containing Dendropanax morbiferus (DM) leaves and roots, and analyze its antioxidant and intracellular activities. We compared the pH change, total acidity, radical scavenging activity, and oxygen radical absorbance capacity (ORAC) of kombucha fermented with black tea alone and that with added DM leaves or roots during fermentation. Using RAW 264.7, we evaluated the effects of kombucha containing different DM parts on nitric oxide (NO) production and inflammation-related cytokine content in cells. Kombucha containing ethanol extracts of DM leaves (BTK-E-DML) and roots (BTK-E-DMR) showed higher radical scavenging activity and ORAC 3 d after fermentation than that prepared from black tea alone (BTK-Ori). In an in vitro experiment using RAW 264.7, samples were treated with 8 mg/mL kombucha considering cytotoxicity; the lipopolysaccharide (LPS)-induced NO content significantly reduced after BTK-E-DML and BTK-EDMR treatments compared with that after BTK-Ori treatment. Additionally, the levels of interleukin-6 and tumor necrosis factor-alpha, which were LPS-stimulated inflammatory cytokines, significantly decreased in cells treated with BTK-E-DML and BTK-E-DMR 15 d after fermentation compared with those treated with BTK-Ori. In conclusion, these results demonstrate that kombucha fermented with the leaves and roots of DM increases antioxidant activity and can significantly regulate inflammatory responses at the cellular level.

• Korean Journal of Plant Resources
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• v.25 no.5
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• pp.568-577
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• 2012

The objective of this study was to investigate the antioxidative capacity of ethanol extracts from Rumex crispus L. The concentration of R. crispus L. extract at which DPPH radical scavenging activity was inhibited by 50% was 2.15 mg/mL, which was lower than that of ${\alpha}$-tocopherol (0.43 mg/mL), as compared to 100% by pyrogallol as a reference. Total antioxidant status was examined by total antioxidant capacity against ABTS radical reactions. Total antioxidant capacities of R. crispus L. extract at concentrations of 0.1 and 1 mg/mL were 0.47 and 2.33 mM Trolox equivalents, respectively, which were higher than those of ${\alpha}$-tocopherol. Superoxide scavenging activities of R. crispus L. extract at concentrations of 0.1 and 1 mg/mL were 21.5 and 78.9%, respectively, which were not significantly (p>0.05) different from those of catechin. Oxygen radical absorbance capacities of R. crispus L. extract at concentrations of 20 and 100 ${\mu}g/mL$ were 62.5 and 156.4 ${\mu}M$ Trolox equivalents, respectively, which were lower than those of ascorbic acid. Cupric reducing antioxidant capacities of R. crispus L. extract at concentrations of 0.1 and 1 mg/mL were 0.28 and 1.88 mM Trolox equivalents, which were similar or significantly (p<0.05) higher than those of ${\alpha}$-tocopherol, respectively. R. crispus L. extract prevented supercoiled DNA strand breakage induced by hydroxyl radical and peroxyl radical. Total phenolic contents of R. crispus L. extract at concentrations of 0.5 and 5 mg/mL were 0.58 and 3.85 mM gallic acid equivalents, respectively. R. crispus L. extract at concentration of 0.1 and 0.5 mg/mL inhibited 0.2 mM tert-butyl hydroperoxide-induced cytotoxicity by 38.5 and 63.5%, respectively, in HepG2 cell culture system. Thus, strong antioxidant and cytotoxicity-inhibiting effects of R. crispus L. extract seem to be due to, at least in part, the prevention from free radicals-induced oxidation as well as high levels in total phenolic contents.

• Biomolecules & Therapeutics
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• v.21 no.2
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• pp.146-152
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• 2013

This study examined the total polyphenol content of eight wild edible plants from Ethiopia and their effect on NO production in Raw264.7 cells. Owing to its relatively high polyphenol concentration and inhibition of NO production, the methanol extract of Adansonia digitata L. leaf (MEAD) was subjected to detailed evaluation of its antioxidant and anti-inflammatory effects. Antioxidant effects were assessed by measuring free-radical-scavenging activity using 1,1-diphenyl-2-picrylhydrazyl (DPPH) and oxygen-radical-absorbance capacity (ORAC) assays, while anti-inflammatory effects were assessed by measuring inducible nitric oxide synthase (iNOS) expression in lipopolysaccharide (LPS)-stimulated RAW264.7 cells. In the ORAC assay, MEAD was 10.2 times more potent than vitamin C at eliminating peroxyl radicals. In DPPH assay, MEAD also showed a strong ROS scavenging effect. MEAD significantly inhibited iNOS activity ($IC_{50}=28.6{\mu}g/ml$) of LPS-stimulated Raw264.7 cells. We also investigated the relationship between iNOS expression and nuclear factor kappa B (NF-${\kappa}B$) activation. MEAD inhibited $I{\kappa}B{\alpha}$ degradation and NF-${\kappa}B$ translocation from the cytosol to the nucleus in LPS-induced RAW264.7 cells without significant cytotoxic effects, as confirmed by MTT assay. These results suggest that MEAD inhibits anti-inflammatory iNOS expression, which might be related to the elimination of peroxyl radicals and thus the inhibition of $I{\kappa}B{\alpha}$-mediated NF-${\kappa}B$ signal transduction.

• Journal of Food Hygiene and Safety
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• v.31 no.5
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• pp.386-392
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• 2016

This study investigated the isoflavone content, total phenol content, antioxidant activities (DPPH radical scavenging and oxygen radical absorbance capacity) and ${\beta}$-glucan content of defatted soybean extracts by bioconversion. Soybean was fermented with Lentinula edodes using submerged liquid fermentation system. Defatted soybean powder prepared by hexane (HDS; hexane defatted soybean) and ethanol (EDS; ethanol defatted soybean). The major components of non-fermented HDS (NFHDS) and EDS (NFEDS) were glucoside, such as daidzin, glycitin and genistin. During the bioconversion processing, isoflavone glucoside converted into aglycone such as daidzein, glycitein and genistein. The highest total isoflavone contents of fermented HDS (FHDS) were $2577.96{\mu}g/mL$, and the lowest total isoflavone contents of NFEDS were $428.27{\mu}g/mL$. The highest total phenol contents of fermented EDS (FEDS) was 42.34 mg GAE/g. DPPH radical scavenging and ORAC value were 31.30 to 59.92% and 247.48 to $786.36{\mu}M\;TE/g$ in non-fermented defatted soybean and fermented soybean, respectively. ${\beta}$-Glucan contents were 0.09 to 0.11% in non-fermented defatted soybean and fermented soybean, respectively. These results indicate that fermented soybean could be used as natural antioxidants for the development of functional foods.