• 한국수산과학회지
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• 제43권5호
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• pp.391-399
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• 2010

This study was conducted to improve the antioxidative activity of instant noodles containing enzymatic extracts from Ecklonia cava (EEC). EEC has relatively better antioxidative activity than extracts from other indigenous plants in Jeju Island. The EEC (2.5 mg/mL) had 82.5% for the hydroxy radical, 78.4% for the DPPH radical, and 64.9% for the superoxide anion radical scavenging activities, and 65.2% for the cell viability (100 ${\mu}g/mL$). According to the texture of the dough, the DPPH free radical scavenging of uncooked instant noodles, sensory evaluation of cooked instant noodles, and turbidity of the cooking drip, the optimal EEC concentration was 1.8% for the instant noodles. The major amino acids in the instant noodles with EEC were glutamic acid (24.2%), proline (10.2%), valine (10.0%), and isoleucine (12.3%). The zinc and iron in the instant noodles were enhanced by adding 1.5-1.8% EEC. The antioxidant activity of instant noodles with EEC was 75.4% for the hydroxy radical, 74.1% for the DPPH radical, and 51.2 % for the superoxide anion radical scavenging activities.

• Archives of Pharmacal Research
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• 제27권6호
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• pp.610-614
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• 2004

The in vitro antioxidant properties of some flavone-6(4)-carboxaldehyde oxime ether deriva-tives (Ia-f, lIa-f） were determined by their effects on the rat liver microsomal NADPH-dependent lipid peroxidation (LP） levels by measuring the formation of 2-thiobarbituric acid reactive substances. The free radical scavenging properties of the compounds were also examined in vitro by determining their capacity to scavenge superoxide anions and interact with the stable free radical 2, 2-diphenyl-1-picrylhydrazyl (DPPH). The most active compounds, lib (Flavone-4＇-carboxaldehyde-O-ethyl oxime） and Id (Flavone-6-carboxaldehyde-O-［2-(1-pyrolidino） ethyl］ oxime）, caused 98 and 79％ inhibition of superoxide anion production and DPPH stable free radical at $10^{-3}{\;}M$, respectively.

• Asian-Australasian Journal of Animal Sciences
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• 제21권12호
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• pp.1815-1820
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• 2008

The aim of this study was to extract chicken leg bone, which is a by-product of industrial poultry processing, using different heating temperatures (80, 90 and $100^{\circ}C$) and durations (5, 10 and 15 min). The pH value, soluble protein content, peptide content and antioxidative properties, including superoxide anion scavenging ability, 1, 1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging ability, reducing capacity and inhibitory activity of linoleic acid peroxidation, were measured. The results showed no significant differences (p>0.05) in pH value among all treatments. Decreased soluble protein content and peptide content were observed in chicken leg bone extract obtained under higher heating temperatures (90 or $100^{\circ}C$) and longer heating durations (10 or 15 min). In antioxidative properties, the extracts which were heated at 90 or $100^{\circ}C$ for 15 min exhibited significantly higher superoxide anion scavenging ability, DPPH free radical scavenging ability, reducing capacity and inhibitory activity of linoleic acid peroxidation (p<0.05).

• Nutrition Research and Practice
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• 제5권6호
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• pp.495-502
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• 2011

In this study, antioxidant and free radical scavenging activities of the natural antioxidative compound, pyrogallol-phloroglucinol-6,6'-bieckol (PPB) isolated from brown algae, Ecklonia cava was assessed in vitro by measuring the radical scavenging activities (DPPH, alkyl, hydroxyl, and superoxide) using electron spin resonance (ESR) spectrometry, intracellular reactive oxygen species (ROS) scavenging activity, and DNA damage assay. According to the results of these experiments, the scavenging activity PPB against difference radicals was in the following order: DPPH, alkyl, hydroxyl, and superoxide radicals ($IC_{50}$; 0.90, 2.54, 62.93 and $109.05{\mu}M$). The antioxidant activities of PPB were higher than that of the commercial antioxidant, ascorbic acid. Furthermore, PPB effectively inhibited DNA damage induced by $H_2O_2$. These results suggest that the natural antioxidative compound, PPB, can be used by the natural food industry.

• Preventive Nutrition and Food Science
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• 제13권3호
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• pp.176-181
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• 2008

This study analyzed the some of the physiological activities of 70% ethanol extracts of specialty rough rice ('Goami2', 'Keunnunbyeo', and 'Heugkwangbyeo' rough rice cultivars) before and after germination. The physiological activities of the extracts were analyzed for their inhibition of linoleic acid peroxidation, hydrogen peroxide radical scavenging activity, superoxide dismutase-like activity, xanthine oxidase inhibitory activity, and nitrite scavenging effects. The most active rough rice cultivar was 'Heugkwangbyeo' and germinated 'Heugkwangbyeo' rough rice was more effective than ungerminated rough rice, having higher inhibition activity of linoleic acid peroxidation (1.2-fold), hydrogen peroxide radical scavenging activity (1.4-fold), superoxide dismutase-like activity (1.2-fold), and xanthine oxidase inhibitory activity (1.1-fold). The nitrite scavenging effect was increased after germination (2.1-fold) and decreased as pH increased. According to the results obtained in this study, 70% ethanol extracts from germinated 'Heugkwangbyeo' rough rice can be used for industrial applications such as the functional food materials.

• 한국융합학회논문지
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• 제11권2호
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• pp.309-314
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• 2020

본 연구는 전통 식재료로 많이 사용되는 10종의 약용식물 및 채소류 추출물과 10종 혼합추출물의 항산화 효과를 살펴보기 위해서 디자인되었다. 세포 생존률은 MTS assay로, 항산화효과는 DPPH free radical 소거능, Riboflavin 유래 Superoxide 억제활성(SQA)에 의한 항산화활성을 측정하였다. 그 결과 세포생존률은 10종 약용식물 및 채소류 추출물과 10종 혼합추출물 모두 0.5mg/mL에서 대조군과 유사한 생존율을 보였다. DPPH free radical 소거능은 Cinnamomum cassia Blume, Eugenia caryophyllata Thunb. Arctium lappa, Total extract가 우수하였고, Riboflavin 유래 Superoxide 억제활성(SQA)은 Cinnamomum cassia Blume, Arctium lappa, Prunus mume Sieb. et Zucc., 우수하였으나, Total extract가 가장 우수한 항산화 효과를 보였다. 전통식재료로 사용되는 약용식물 및 채소 추출물과 혼합추출물의 항산화 효과를 비교한 결과, 단독으로 사용하는 것보다 혼합물로 사용시 항산화능이 증가되었다. 이는 항산화 기능성 소재로 활용이 가능한 것으로 사료되며, 향후 항산화 소재 개발 시 가치가 있을 것으로 사료된다.

• Journal of Photoscience
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• 제9권2호
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• pp.421-423
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• 2002

Phellinus linteus mycelia have many pharmacological effects, although their pharmacological efficacy principles have not been known yet. In the course of screening for biological activity of the extracts of Phellinus linteus mycelia, we found strong antioxidative activity in some fraction of water-insoluble. Therefore, we tried to isolate the active principle(s) from the extract. The isolation of the active compound was guided by superoxide anion radical scavenging activity. As a result, caffeic acid was isolated as an active compound. The IC$\_$50/ of the compound was 3.05 $\mu$g/ml (16.9$\mu$M).

• Biomolecules & Therapeutics
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• 제17권4호
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• pp.412-417
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• 2009

In the course of screening for antioxidant compounds by measuring the radical scavenging effect on DPPH (1,1-diphenyl- 2-picrylhydrazyl), a total extract of the twigs of Vitex rotundifolia (Verbenaceae) was found to show potent antioxidant activity. Subsequent activity-guided fractionation of the methanolic extract led to the isolation of three iridoid compounds, 10-O-vanilloylaucubin (1), 10-O-p-hydroxybenzoylaucubin (2) and aucubin (3), two C-glycoside flavones, vitexin (4) and orientin (5), and a quinic acid derivative, 3,4-di-O-caffeoylquinic acid (6). Their structures were elucidated by spectroscopic studies. Among them, compounds 5 and 6 showed the significant antioxidative effects on DPPH free radical scavenging test. In riboflavin-NBT-light and xanthine-NBT-xanthine oxidase systems, compounds 5 and 6 exhibited the formation of the blue formazan in a dose-dependent manner. Compounds 5 and 6 showed better superoxide quenching activities than vitamin C.

• 한국식품과학회지
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• 제49권1호
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• pp.63-71
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• 2017

This study aimed to assess the antioxidative potential of adding ethanolic extracts from Ulmus davidiana to Yackwa (Korean fried cookie). The reducing power and antioxidant activity of U. davidiana-treated Yackwa were assessed against DPPH, nitric oxide, superoxide anions, superoxide dismutase, and ABTS radicals. Increasing the amount of U. davidiana extract in Yackwa dough resulted in improved antioxidant properties. U. davidiana extracts were effective antioxidants with a radical scavenging potency similar to the potency of butylated hydroxytoluene (BHT) and L-ascorbic acid. The DPPH and nitric oxide radical scavenging activity of Yackwa containing 0.2% U. davidiana resulted in increased oxidative stability relative to control dough. Although the antioxidant effects of Yackwa containing U. davidiana extract were lower than those of Yackwa containing BHT and L-ascorbic acid, these results suggest that U. davidiana extracts have potent antioxidant activity. Accordingly, U. davidiana extract is a potential additive for deep-fried foods, such as Yackwa, to improve their oxidative stability.

• Asian-Australasian Journal of Animal Sciences
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• 제18권4호
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• pp.567-573
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• 2005

This study aims to evaluate the antioxidative activities of cow-milk kefir and goat-milk kefir. Antioxidative mechanisms, including radical-scavenging effects, ferrous-ion chelating ability, reducing power and antioxidant activity, were investigated herein. Kefirs demonstrated significantly greater scavenging effects upon 1,1-diphenyl-2-picrylhydrazyl (DPPH) and superoxide radicals, an inhibition effect upon linoleic-acid peroxidation, and more substantial reducing power, but reduced glutathione peroxidase (GSH-Px) activity than was the case for milks. There was no significant difference between milks and kefirs as regards ferrous-ion chelating ability and superoxide dismutase (SOD) activity. These findings have demonstrated that kefirs possess antioxidant activity, thereby suggesting that kefirs are potential candidates for the role of useful natural antioxidant supplements for the human diet.