• YAKHAK HOEJI
• /
• v.52 no.1
• /
• pp.56-61
• /
• 2008

The hepatoprotective effects of the water extracts of Hovenia dulcis Thunb (HD) were investigated in vitro. Following the induction of hepatotoxicity by ethanol in primary cultures of rat hepatocytes, the protective effects of four different water extracts of HD were determined through serial dose-response and time-dependent studies. The individual extracts used in these studies were prepared from fruits, seeds, leaves and tubes. Treatment of hepatocyte cultures with the water extracts of HD provided a significant protection from the increased lactate dehydrogenase activity induced by ethanol. Particularly, the fruits extract was the most effective against ethanol-induced hepatotoxicity in the primary cultures of rat hepatocytes. The results demonstrated that the extracts might have the protective effect against ethanol-induced toxicity in hepatocyte cultures.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.14 no.10
• /
• pp.5091-5096
• /
• 2013

Houttuynia cordata Thunb is a famous traditional Chinese medicine. Also it has rich in functional and bioactive substances with outstanding immunopotentiation, anti-cancer, antimicrobial, and anti-aging effects. This study was evaluated water and 70% ethanol extracts of Houttuynia cordata Thunb using in vitro system antioxidant properties methods. The scavenging DPPH and ABTS radicals of 2 mg/mL 70% ethanol extract were 91.8 and 54.8%, respectively. Also, The FRAP assay of this showed increase in activity. In results, the antioxidant properties of 70% ethanol extract increased significantly compared to water extract(p < 0.05). Therefore, 70% ethanol extract of Houttuynia cordata Thunb may contribute to antioxidant property.

• Korean Journal of Food Science and Technology
• /
• v.28 no.3
• /
• pp.464-469
• /
• 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 $100^{\circ}C$.

• The Korea Journal of Herbology
• /
• v.20 no.3
• /
• pp.83-92
• /
• 2005

Objectives : The physiological activities of Coptidis Rhizoma investigated for application as a cosmetic ingredients. Methods : We were experimented anti-oxidation effect, growth inhibition ability on cancer cells, antibacterial activity on various kinds of bacteria of skin. Results : The results were obtained as follows : Electron-donating ability(EDA) shows that Coptidis Rhizoma extracted with ethanol(94.51%) gives higher EDA in comparison to that extracted with water in 1000 ppm(63.24%). In the test of SOD-like activity, ethanol extract showed quite more activity with 81.01% in 1000 ppm, while water extract was low in 18.22%. In the inhibition activity of Xathine oxidase, ethanol extract showed higher inhibition activity compared to water extract. In measuring lipid oxidation inhibition ability using fish oil, ethanol extract in 100 ppm showed prominent ability. In the oxidation inhibition effect added with $Cu^{2+}\;ion\;and\;Fe^{2+}$ ion as a oxidation promoter, ethanol extract in 1000 ppm, each in the proportion of 90% and 92%, showed high oxidation inhibition effect compared with water extract. Conclusions : The results indicated that, ethanol extract which is superior in its anti-oxidation and antibacterial effect is useful to be applied in cosmetic industry.

• Journal of Environmental Health Sciences
• /
• v.21 no.3
• /
• pp.56-66
• /
• 1995

This study was performed to investigate the effects of Ethanol on the lead poisoning in rats. For this experiment, 48 male Sprague-Dawley strain were used. The experimental groups were divided into six: a normal control(Control), 200 mg/kg b.w. lead(Pd), 5% ethanol(E5), 10% ethanol(E10), 200 mg/kg b.w. lead plus 5% ethanol(PE5) and 200 mg/kg b.w. lead plus 10% ethanol(PE10). Lead was dissolved in the distilled water and administered orally. Ethanol was given with drinking water ad libitum. The rats were allocated to each group by 8 and sacrificed for 5 weeks. The results were as follows: 1. The mean body weight of each group were increased constantly in all groups during experimental period, but the values of ethanol treatment groups were higher than that of control (Control), lead treatment group(Pb) (P<0.01). 2. Compared to Control and Pb, the relative weight of liver and brain were increased in all the ethanol fed groups. But the relative weight of organs were not observed significantly. 3. The lead concentration of organs were high in the group treated with lead(Pb, PES, PE10) (P<0.01), and PE5, PE10 were high compared with Pb in brain especially(P<0.01). However, no statistical significance were showed between PE5 and PE10. 4. The concentration of serum ALT was increased by lead plus ethanol (PE5, PE10) significantly (P<0.01). 5. The concentration of Hematocrit, hemoglobin, WBC and RBC were not observed difference significantly in all groups.

• Journal of the East Asian Society of Dietary Life
• /
• v.21 no.1
• /
• pp.60-67
• /
• 2011

This study was conducted to investigate the anti-oxidative abilities of certain products in Ulleungdo, such as sweet pumpkin (Danhobak), goat's beard (Samnamul), and Aster glegni (Bugigangyi), quality characteristics of sweet pumpkin taffy containing these products. Total polyphenolic contents of the Samnamul water and ethanol extracts were 2.95 mg% and 3.57 mg%, respectively, whereas those of the Bugigangyi water and ethanol extracts were 2.77 mg% and 2.75 mg, respectively. However, the total polyphenolic contents of the pumpkin water and ethanol extracts were 0.32 mg%. Reducing power ($OD_{700}$) of the Samnamul and Bugigangyi water and ethanol extracts (0.01%, w/v) was in the range of 1.62~1.91, which was higher compared to those of sweet pumpkin (0.02~0.03). Electron donating abilities (EDA) of the 0.01% Samnamul and Bugigangyi water and ethanol extracts were in the range of 74.91~79.21%, whereas those of the sweet pumpkin water and ethanol extracts were 3.79~14.99%. Optimum mixing ratio of steamed sweet pumpkin and water taffy for the preparation of taffy was 25:75 (w/w), as evaluated by sensory evaluation. Optimum adding ratio of Samanmul and Bugigangyi ethanol extracts to pumpkin taffy were 0.4% and 3%, respectively. However, the adding ratios of Samanmul and Bugigangyi powder to pumpkin taffy were 0.5~1.0% (w/w) and 1% (w/w), respectively.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.37 no.10
• /
• pp.1357-1362
• /
• 2008

This study was carried out to investigate the extract yield, total polyphenolic compounds content, electron donating activity (EDA) and nitrite scavenging activity (NSA) of various red pepper (Capsicum annuum L.) seeds. The water and ethanol extracts showed yields in the ranges of $11.30{\sim}18.93%$ and $3.00{\sim}5.25%$, respectively. Ethanol extract yield was higher than water. In the total polyphenol content, water and ethanol extracts were in the range of $10.22{\pm}1.29{\sim}25.98{\pm}0.55mg/$ and $8.00{\pm}0.57{\sim}33.99{\pm}0.09mg/g$, respectively. Also, nitrite scavenging activities were $70.11{\pm}0.71{\sim}94.07{\pm}0.86%$ and $81.93{\pm}1.77{\sim}99.90{\pm}0.70%$ for water and ethanol extracts, respectively. In the electron donating activity, water extracts showed lower activity than ethanol extracts. The electron donating activity of water extracts was in the range of $0.04{\pm}0.07{\sim}14.31{\pm}0.06%$ while that of NSA of ethanol extracts was $35.48{\pm}0.23{\sim}73.83{\pm}0.04%$.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.41 no.9
• /
• pp.1191-1196
• /
• 2012

The purpose of this study was to investigate the tyrosinase, xanthine oxidase, angiotensin converting enzyme (ACE) inhibitory effects, and nitrite scavenging abilities of Jubak (alcohol filter cake, AFC) hot water and ethanol extracts. Tyrosinase inhibitory effects of Jubak hot water and ethanol extracts were above 85%. Nitrite scavenging ability was higher at pH 1.2 than at pH 4.2 and 6.0. Nitrite scavenging abilities of water and ethanol extracts were above 90% at pH 1.2. Xanthine oxidase inhibitory effect of Jubak hot water and ethanol extracts showed a lower, and the effect did not different by hot water and ethanol. ACE inhibitory effects of Jubak hot water and ethanol extracts were approximately 43~53% and 36~47%, respectively. Overall, our results indicate that Jubak hot water and ethanol extracts may have tyrosinase and ACE inhibitory effects and nitrite scavenging ability, but no xanthine oxidase inhibitory effect. Therefore, Jubak has potential as a cosmetic raw material. Additionally, Jubak could be used as a food additive.

• Food Science and Preservation
• /
• v.5 no.1
• /
• pp.49-56
• /
• 1998

The effects of the water extracts from thyme(TM) and tarragon(TG) on shelf-life and quality of kimchi were investigated by measuring the changes in pH, acidity, number of total microorganisms, number of Lactobacillii and Leuconostoc during fermentation at 1$0^{\circ}C$, and were tested for antimicrobial activities against Lactobacillus plantarum and Leuconostoc mesenteroides. TM and TG were extracted with water, ethyl ether, ethyl acetate and ethanol. Water, ethyl ether, ethyl acetate and ethanol extracts of TM showed antimicrobial activities against Lactobacillus plantarum and did not observed against Leuconostoc mesenteroides. On the other hand, water, ethyl acetate and ethanol extracts of TG showed antimicrobial activities against Leuconostoc mesenteroides and did not observed against Lactobacillus plantarum. The decrease of pH and the increase of acidity showed lower in kimchi prepared by adding water extracts from TM than in products from TG. The number of total microorganisms were also detected less in the kimchi prepared by adding water extracts from TM. And, the properties of barkless of kimchi measured instrumentally were higher for kimchi prepared by adding water extracts from TM, also maintaining good crispness. The optimal addition amounts of both TM and TG for good overall and spicy taste of kimchi were 0.03%. The results suggested the possible use of the extracts of TM and TG can be successfully used for the quality and extension of shelf-life of kimchi.

• Food Science and Biotechnology
• /
• v.17 no.1
• /
• pp.85-89
• /
• 2008

This study was carried out to examine the antioxidant effects of cheonggukjang combined with Phellinus linteus extract. The electron-donating activity (EDA) of cheonggukjang containing 0.3% P. linteus extract (0.3% CPLE) was higher than that of cheonggukjang only. EDA of the ethanol extract from cheonggukjang was higher than that of the water extract. The water and the ethanol extracts showed strong antioxidant activity with regard to peroxide value. However, the ethanol extract showed a higher peroxide value than the water extract. The nitrite scavenging activity of the ethanol extract was greater than that of the water extract, crresponding to the EDA and peroxide values for each extract. Therefore, the antioxidant effects were enhanced by adding 0.3% of extract from P. linteus in manufacturing cheonggukjang. It is suggested that P. linteus extract could be put into practice as an effective antioxidant agent.