• Food Science and Biotechnology
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• 제18권3호
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• pp.818-821
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• 2009

Total phenol, total flavonoid, reducing powder, electron donating activity, ascorbic acid equivalent antioxidant capacity, antimicrobial and antiproliferative activities of olive leaf extracts were investigated. The contents of total phenol and flavonoid were 257.48 and 92.33 mg in 100 g of olive leaf extract, respectively. The reducing power of the olive leaf extract increased with concentration increasing. Electron donating activity was high in 100 ${\mu}g/mL$ treated olive leaf extract as 95.20%. The ascorbic acid equivalent antioxidant capacity of the olive leaf extract was 68.93 mg/g olive leaf extract. The olive leaf extracts showed relatively high antimicrobial activity against Escherichia coli, Salmonella typhimurium, Bacillus cereus, Staphylococcus aureus, Listeria monocytogenes, and Pseudomonas aeruginosa. All of the cancer cell lines including MKN45, HCT116, NCI-H460, and MCF7 have 70-81% as effective growth inhibition.

• 한국식품과학회지
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• 제53권1호
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• pp.63-71
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• 2021

In this study, a comparative analysis was carried out between the 'Beta Tiny' and 'TY Nonari' cherry tomato cultivars harvested at the pink and red stages. Samples of the red stage were stored at room temperature for 9 days, during which physicochemical qualities, antioxidant compounds, and activities were measured. As cherry tomato ripening and storage progressed, firmness was reduced, whereas the lycopene content increased. Total phenolic content and antioxidant activity showed no significant changes as ripening and storage progressed; however, total flavonoid content of 'Beta Tiny' showed a significant increase (p<0.05). The main polyphenols in the two cultivars were identified as chlorogenic acid, rutin, and (-)-epigallocatechin gallate, among which chlorogenic acid showed a significant decrease (p<0.05) as ripening and storage progressed. A strong correlation was found between total phenolic and flavonoid content (R=0.744), and ABTS radical scavenging activity (R=0.975). Additionally, a negative correlation was shown by lycopene and chlorogenic acid (R= -0.934).

• Current Research on Agriculture and Life Sciences
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• 제31권3호
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• pp.209-216
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• 2013

수확시기에 따른 참외 부위별 항산화 활성과 기능성 성분의 변화를 측정하기 위해 본 연구를 실시하였다. 참외를 2년에 걸쳐 주요 수확시기(6월, 7월, 8월)별로 수확하여 껍질, 과육, 태좌 세 부분으로 나눈 다음 에탄올로 추출하여 항산화 활성 및 기능성 성분 함량을 측정하였다. 기능성 성분 함량을 측정한 결과 2008, 2009년 껍질, 과육, 태좌 모든 부위에서 총 페놀, 총 플라보노이드 함량이 6월에 수확한 경우 가장 높았고, 2008년 껍질을 제외한 나머지 부위에서는 7월에 수확한 참외에서 기능성분 함량이 가장 낮았다. ABTS와 FRAP를 이용한 항산화 실험 결과도 마찬가지로 6월에 수확한 참외의 모든 부위가 강한 항산화 활성을 보여주었고, 7월에는 활성이 급격히 떨어지는 것을 확인할 수 있었다. 이상의 연구결과로 6월에 수확하는 참외가 기능성분 함량이 높고 품질이 좋은 건강 참외임을 알 수있었다. 수확시기에 따라 기능성 성분과 항산화 활성이 변화하는 연구결과는 제철 과일의 우수성을 보여주는 기초 자료로 이용될 수 있을 것이다.

• 한국조리학회지
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• 제23권8호
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• pp.90-97
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• 2017

This study investigated optimal extraction conditions for application of Hippophae rhamnoides leaves as a natural antioxidant. Hippophae rhamnoides leaves were extracted using ethanol at various concentrations (0, 30, 50, and 70%) and extraction times (4, 8, and 12 hrs) at $70^{\circ}C$ and then evaluated for extraction yield (22.51%), total phenolic contents (84.21~149.25 mg/g), total flavonoid contents (63.10~124.14 mg/g), as well as antioxidant activities DPPH, ABTS radical scavenging activity, reducing power, and FRAP. Antioxidant activities (DPPH, ABTS radical scavenging activity, reducing power) were correlated with total phenolic and flavonoid contents. 70% EtOH extracts for 12 h at $70^{\circ}C$ showed the highest total phenolic and flavonoid contents with strong antioxidant activities, and that the leaves of Hippophae rhamnoides could be considerd as a candidate of new functional antioxidant agents. This extract could be a good source for natural antioxidants and good health food. This work offers would be useful for chemical and biological studies of natural plants and its products.

• 한국약용작물학회지
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• 제15권5호
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• pp.329-334
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• 2007

The potential antioxidant and anticancer activities of Hexane, EtOAc (Ethyl acetate), BuOH (n-Buthanol) and water fractions from methanolic (MeOH) extract of Picrasma quassioides (D. Don) Benn. were evaluated in vitro. Tested fractions showed strong antioxidant activity, especially EtOAc fraction had the highest activity ($IC_{50}\;=\;114.01\;{\mu}g/mL$), containing high total phenolics and total flavonoids contents, showed $67.59\;Tan\;{\mu}g/mg$ and $64.95\;Que\;{\mu}g/mg$ respectively. Anticancer activity of these fractions was tested by MTT assay on HT-29 (the human colon carcinoma cells) cell line. BuOH fraction not only showed very high anticancer activity, but also had no cytotoxic effect on 293 (the human normal kidney cells) cell line. Considering these results, we used BuOH fraction of MeOH crude extract from P. quassioides (D.Don) Benn. to do assessment of apoptosis by flow cytometry and the mRNA expression levels of widely established apoptotic-related genes on HT-29 cell line. All the experiments showed that BuOH fraction can induce apoptosis on HT-29 cell line strongly. Taken together, methanolic extract of P. quassioides has potential for antioxidant and anticancer activities products.

• International journal of advanced smart convergence
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• 제7권2호
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• pp.38-46
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• 2018

This study proceeded an experiment that can increase such physiological properties of heated radish extract. During the extraction of radish, including the byproduct, an increase in antioxidant properties of radish according the heating temperature was performed. Upon the extracts of radish bark and radish green extract(mucheong), the physiological functionalities and antioxidant activity were investigated. As a result, the color of radish ethanol extract in dependence of heating temperature, showed light brown color at low heating temperature and black color from $150^{\circ}C$. The total polyphenol content significantly increased as a result of heat treatment; 6.7 times and 22 times higher than the control at $110^{\circ}C$ and $150^{\circ}C$, respectively. DPPH radical scavenging ability and antioxidant property increased with increasing heating temperature; in comparison to heat-treated radish at $110^{\circ}C$ and $150^{\circ}C$, $IC_{50}$ decreased by 1/22 times. $IC_{50}$ of the control was 23times higher than $150^{\circ}C$ heat treated radish (Control $IC_{50}$:130.305). According to the graph that represents ABTS activity, antioxidant activity increased in dependence of heat treatment likewise to the total polyphenol content and DDPH radical scavenging activity. Upon heat treatment at $150^{\circ}C$, antioxidant activity in consequence of ABTS assay increased 23 times higher than the control.

• 한국식생활문화학회지
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• 제36권5호
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• pp.522-529
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• 2021

This study was conducted to analyze the antioxidant and antidiabetic activities of acorns according to the types of Quercus serrata Thunb (QST) and Q. acutissima Carruther (QAC). The total polyphenol contents of the extracts from QST and QAC were 220.59 and 320.96 mg GAE/g, respectively. The content of total polyphenol of QAC was higher than that of QAC (p<0.001). DPPH (2,2 Diphenyl 1 picrylhydrazyl) radical scavenging activity, reducing power and superoxide dismutase (SOD)-like activity were increased in a concentration-dependent manner by both acorn extracts, and QAC showed high activity in all antioxidant experiments (p<0.05). The inhibitory activities of α-glucosidase and α-amylase were also increased in a concentration-dependent manner, and QAC showed higher inhibitory activity than QST (p<0.05). Our study indicates that QST and QAC are functional food materials with high antioxidant and antidiabetic activities. In addition, QAC has a higher physiological activity than QST.

• 한국식생활문화학회지
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• 제27권2호
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• pp.225-232
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• 2012

This study was conducted to investigate the effects of acorn ($Quercus$ autissima carruther) powder on the antioxidant activity and quality characteristics of cookies. Cookies were prepared with different amounts of acorn powder (at ratios of 0, 0.5, 1, 3 and 5% to total flour quantity). Antioxidant activity was estimated based on DPPH free radical scavenging activity and total phenol content in acorn powder and cookies. To analyze quality characteristics, bulk density, pH of the dough, spread factor, loss rate, leavening rate, color, texture profile analysis, and sensory evaluations were measured. Loss rate, a values, total polyphenol contents and DPPH free radical scavenging activity of cookies significantly increased with increasing acorn powder content (p<0.01), whereas pH of the dough, L values and b values of the cookies significantly decreased with increasing acorn powder content (p<0.01). The results of sensory evaluation (appearance, taste, flavor, texture and overall preference) demonstrate that the 3% acorn cookie group showed the highest degree of preference among all items of added acorn powder. From these results, we suggest that acorn is a good ingredient for increasing the consumer acceptability and functionality of cookies.

• 한국생물공학회:학술대회논문집
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• 한국생물공학회 2003년도 생물공학의 동향(XIII)
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• pp.527-531
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• 2003

The interest of oligomeric proanthocyanidins(OPCs) as therapeutic agents against diseases involving radical damage is growing. Proanthocyanidins are a class of polyphenolic compounds in several plant species and are oligomers of flavan-3-ol monomer units. Polyphenols in green and black tea, grape seeds, grapes and wine have raised much attention but mountain grape seed has not been investigated intensively up to now This study investigated the total OPCs contents and the total antioxidant activity of mountain grape seeds. Total antioxidant activity using DPPH method was employed and OPCs contents were determined by means of the UV-VIS spectrophotometer. The total OPCs yield of mountain grape seeds was about 1.45 % and total antioxidant activity was 15.8 ${\mu}g/m{\ell}$.

• 한국식품영양과학회지
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• 제44권5호
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• pp.695-701
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• 2015

본 연구는 떡쑥을 동결건조, 음지건조, 열풍건조 후 상온교반과 초음파를 각각 적용하며 물, 80% 메탄올, 80% 에탄올로 추출한 떡쑥 추출물의 항산화 효과를 각 건조 방법 및 추출 조건에 따라 비교하였다. 총 페놀 물질 함량에서는 동결건조 상온교반 80% 에탄올 추출물(13.87 mg QE/g)이 가장 많은 양을 나타냈다. 총 플라보노이드 함량에서는 음지건조 상온교반 80% 메탄올 추출물(12.78 mg QE/g)이 가장 높은 총 플라보노이드 함량을 나타내었다. DPPH radical 소거능에 있어서는 건조 방법 및 교반 조건에 따라서 DPPH radical 소거능에 유의적인 차이가 나타나지 않았으나 80% 에탄올과 80% 메탄올 추출물이 물 추출물보다 유의적으로 높은 소거능을 나타냈다. 환원력은 음지건조 초음파 80% 메탄올 추출물($225.5g{\mu}g$ TERP/g)에서 가장 높게 나타났으며 동결건조 초음파 물 추출물($22.2{\mu}g$ TERP/g)에서 가장 낮게 나타났다. 떡쑥의 환원력에서는 용매에 따라 80% 메탄올, 80% 에탄올, 증류수 순으로 유의적인 차이를 나타내었다. 떡쑥 추출물의 항산화 성분과 항산화능과의 상관관계에 있어서는 DPPH radical 소거능과 환원력에 유의적인 상관관계를 나타냈다. 결과적으로 떡쑥의 DPPH radical 소거 활성과 환원력은 플라보노이드를 포함한 페놀물질로부터 기인하며 떡쑥은 물보다 80% 에탄올과 80% 메탄올이 항산화 물질 추출에 더 효율적인 것으로 나타났다. 80% 에탄올 추출물의 모든 항산화 효과는 건조 및 교반 조건에 유의적인 차이를 보이지 않았으나 물 추출물의 DPPH radical 소거 활성과 80% 메탄올 추출물의 환원력은 열풍건조와 음지건조 처리 시 동결건조보다 높게 나타났다.