• Title/Summary/Keyword: antioxidant

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A study on the relations between the color intensity and the antioxidant activity of caramelization products (카라멜화 반응 생성물의 갈색도와 항산화 효과와의 관계)

  • 신민자;윤혜현;안명수
    • Korean journal of food and cookery science
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    • v.18 no.6
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    • pp.603-612
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    • 2002
  • The study was carried out to compare the relation between the color intensity and antioxidant activity of caramelization products using xylose(XY), glucose(GL). sucrose(SU), glucose+citric acid(GLCA), glucose+sodium citrate(GLSC), heated at 80, 120 and 140$\^{C}$ for 24hrs, respectively. The color intensity(absorbance at 490nm) of the browning mixtures increased as the browning temperature and time increased. But the degrees of color intensity of SU and GLCA changed very little. The hydrogen donating ability(HDA) of browning reaction products was generally enhanced as the browning temperature and time increased. When browning mixtures were heated at 80$\^{C}$, the HDA of GLGC was the highest, but the HDA of GLSC was the highest when heated at 120 and 140$\^{C}$. The antioxidant activities for the corn oil substrate containing the anhydrous ethanol extracts from the browning mixtures was inferior to that of SU, but was superior to that of GLCA. The relations among the color intensity, the antioxidant activity, and the hydrogen donating ability(HDA, reducing power) of the browning reaction mixtures were as follows: As the color intensity increased, the antioxidant activity decreased. The correlation coefficient of the color intensity and the antioxidant activity by regression equation was -0.73 ∼ -0.82. As the reducing power increased, the antioxidant activity decreased. The correlation coefficient between the reducing power and the antioxidant activity by regression equation was -0.98 ∼ -0.99. Therefore, the antioxidant activity of browning reaction mixtures seemed not correlated with the color intensity and the reducing power.

Comparison of antioxidant activities in Korean black soybean landraces

  • Baek, Da-Young;Lee, Kyung Jun;Lee, Gi-An;Cho, Yang-Hee;Ma, Kyung-Ho;So, Yoon-Sup;Lee, Jung-Ro
    • Proceedings of the Korean Society of Crop Science Conference
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    • 2017.06a
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    • pp.219-219
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    • 2017
  • Black soybean with the anthocyanin in the seed coat is known to have higher antioxidant activity than the yellow soybean. This study was carried out to evaluate antioxidant activity of 231 Korean black soybean landraces which conserved at RDA gene bank. Antioxidant activities were measured using DPPH, TPC, TFC, ABTS, and FRAP assay. DPPH showed wide variations, ranging from 16.4 to 200.4($IC_{50}$). TPC, TFC, ABTS, and FRAP were ranged from 0.8 to 13.2 mg gallic acid equivalent/g (mg GAE/g), 0.15 to 0.82 mg quercetin equivalent/g (mg QE/g), 2.0 to 8.3 mg ascorbic acid/g (mg ASC/g) and 0.2 to 3.1 mg ASC/g, respectively. Among 231 Korean black soybean landraces, IT177715 showed the highest antioxidant activity in DPPH assay. In TPC, TFC, ABTS, and FRAP assays, IT274975, IT274551, IT167725, and IT178047 showed the highest antioxidant activity, respectively. In Relative Antioxidant Capacity Index (RACI), IT178047 showed the highest antioxidant activity, while IT177197 the lowest. This study will be able to provide useful data to select black soybean landraces with high antioxidant activity.

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Potential Antioxidant Peptides in Rice Wine

  • Rhee, Sook-Jong;Lee, Chung-Yung J.;Kim, Mi-Ryung;Lee, Cherl-Ho
    • Journal of Microbiology and Biotechnology
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    • v.14 no.4
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    • pp.715-721
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    • 2004
  • Many food protein hydrolysates have been shown to have antioxidant activities, and recent research focuses on low molecular peptides produced during hydrolysis of food protein. Korean rice wine contains about 60-70% of protein at dry base and originates from raw materials. It has been suggested that the protein is transformed into low molecular weight peptides, and have antioxidant activity during fermentation. The objectives of this study were to evaluate the antioxidant activity of the pre-purified and purified peptides found in Korean rice wine and to identify the responsible peptides. The wine extract of Samhaeju, a traditional Korean rice wine made by low temperature fermentation, was evaporated at $35^{\circ}C$. The two methods employed in the evaluation of antioxidant activity were the DPPH radical scavenging method and the beta-carotene bleaching test. The pre-purified samples showed 808 AAC (Antioxidant Activity Coefficient) and 56.5% AOA (Antioxidant Activity), which were higher than $\alpha$-tocopherol (572 AAC and 78% AOA). The rice wine extract was separated by reversed-phase HPLC. The protective effect of the four most antioxidant active fractions were tested for t-butyl hydroperoxide induced oxidation of healthy human erythrocytes and the byproduct was determined by malondialdehyde formation. Fraction No.5 showed 35% lower MDA concentration as compared to the control. The peptides were further purified using consecutive chromatographic methods and 4 antioxidant peptides were isolated. The amino acid sequences of the peptides were identified as Ile-His-His, Val- Val-His(Asn), Leu-Val-Pro, and Leu(Val)-Lys-Arg-Pro. The AAC value of the synthetic form of the identified peptides was the highest for Ile-His-His.

Purification and Characterization of an Antioxidant Protein from Fertilized Eggs

  • Yang, Shaohua;Tang, Zhengjiang;Tang, ShanShan;Zhang, Tingfang;Tang, Fei;Wu, Yu;Wang, Ying;Wang, Lu Lu;Liu, Guoqing
    • Food Science of Animal Resources
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    • v.36 no.6
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    • pp.791-798
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    • 2016
  • Free radicals may attack cells or tissue, leading to chronic diseases, and antioxidant consumption is potentially useful for removing free radicals. Egg proteins may be used as potential sources of antioxidant considering their ability of scavenging free radicals to apply for food or cosmetics industry. In this study, we obtained a natural antioxidant protein from fertilized eggs, which was a dietary supplement in some Asian countries. Meanwhile, antioxidant activities of these proteins were evaluated using different oxidation systems. With increasing incubation time, the antioxidant activity of these proteins increased during 15 d of incubation. The samples on day 15 were performed for isolation of antioxidant protein. The protein, named P4-1 (MW, 45 kDa), was isolated and purified by consecutive chromatographic methods. P4-1 contained 17 amino acids, which was determined by liquid chromatography-mass spectrometry and Amino Acid Analyzer. Moreover, the amino acid sequence was highly similar to that of ovalbumin. Differential scanning calorimetry showed that the denaturation temperature of P4-1 was $57.16^{\circ}C$. Furthermore, P4-1 suggested high oxygen radical-absorbance activity in ${\cdot}OH$ assays, and its antioxidant activity was stable at $30-50^{\circ}C$ in acidic and neutral pH. Thus, these results revealed that P4-1 may be a potential resource as a natural antioxidant.

Antioxidant Activities and Properties of Freeze-Dried Coffee on Lard (돈지에 대한 동결건조 커피의 항산화력 발현특성)

  • Rhi, Ju-Won;Shin, Hyo-Sun
    • Korean Journal of Food Science and Technology
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    • v.27 no.3
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    • pp.348-352
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    • 1995
  • The antioxidant activities and properties of freeze-dried(FD) coffee were examined. Aqueous solution of FD coffee showed antioxidant activity on lard, and the antioxidant effect increased with increasing the addition of the aqueous solution. In contrast, FD coffee powder did not showed antioxidant activity on lard. The antioxidant activities of aqueous FD coffee solution of different solid contents were closely correlated with the water activity(Aw). Aqueous FD coffee solution with high Aw(over 0.98) showed strong antioxidant activity. Emulsifiers added to lard did not change the antioxidant activities of aqueous FD coffee solution. The lard that aqueous FD coffee solution was removed from by centrifuging had an antioxidant activity as the lard with aqueous FD coffee solution did. The spectrophotometry test showed that unidentified nonpolar components of FD coffee were introduced into lard.

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Review of the Antioxidant Effect of Herbal Material in In Vivo Parkinson's Disease Models (파킨슨병 in vivo 모델에서 한약재 및 기능성 식품의 항산화 효과에 대한 고찰)

  • Lee, Gi-hyang;Jeon, Sang-woo;Jeong, Min-jeong;Kim, Hong-jun;Jang, In-soo
    • The Journal of Internal Korean Medicine
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    • v.41 no.6
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    • pp.993-1014
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    • 2020
  • Objective: Parkinson's disease (PD) is the second most common neurodegenerative disease after Alzheimer's disease. Antioxidant stress and inflammatory reactions are important causes of neurodegenerative diseases and are major causes of PD. Many animal experiments have been aimed at treating PD using the antioxidant effects of various traditional medicines and dietary supplements. This review reports the research investigating the antioxidant effects of herbs in in vivo PD models. Methods: The study consisted of a database search for articles related to PD and herbal treatments using the OASIS, NDSL, KTKP, Korean KISS, PubMed, Science Direct, CNKI, Wanfang, and J-STAGE databases. The search period was limited from the start of the search engine application to November 14, 2019. Studies were selected to confirm the antioxidant effects of herbal medicines in an in vivo PD model. Results: Eighty-two studies were summarized for plant species, extracts (or compounds), animal models, neurotoxins, and functional results. The most frequently used herbal materials were Bacopa monnieri, Camellia sinensis, Centella asiatica, and Withania somnifera. MPTP and 6-OHDA were the most commonly used neurotoxins for inducing PD. Most studies confirmed an increased expression and activation of antioxidant enzymes and a decrease in oxidative stress. Herbal materials showed their antioxidant effects regardless of the order of treatment and confirmed their possible use as treatments for the prevention and treatment of neurodegeneration. Conclusion: Many herbal medicines have antioxidant effects and are likely to be effective in delaying neurodegenerative damage by inhibiting or reducing oxidative stress by expression of antioxidant enzymes.

Antioxidant Activities and Antioxidant Constituents of Pepper Leaves from Various Cultivars and Correlation between Antioxidant Activities and Antioxidant Constituents (고춧잎 품종별 항산화 활성과 항산화 성분)

  • Ku, Kang-Mo;Kim, He-Sook;Kim, Byung-Su;Kang, Young-Hwa
    • Journal of Applied Biological Chemistry
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    • v.52 no.2
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    • pp.70-76
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    • 2009
  • In order to find out antioxidant principle in pepper leaves, the contents of total ascorbic acid, total phenolic, and total flavonoid compounds from thirteen cultivars were measured by spectrophotometer. The contents of total phenolic and flavonoid compounds ranged from 231 mg/100 g to 516 mg/100 g and from 251 mg/100 g to 689 mg/100 g respectively. Antioxidant effects of pepper leaves were determined by three different in vitro bioassays including DPPH, ABTS, and FRAP. The relationship between ascorbic acid and antioxidant activity showed a positive correlation and significantly high correlation coefficients were observed between the contents of total phenolic and antioxidant assays including DPPH, ABTS, and FRAP. Especially, the antioxidant effect of pepper leaves was in parallel with the contents of flavonoid. These results suggest that flavonoid contents considerably affect antioxidant activity of pepper leaves. Among the various pepper cultivars, pepper leaves showed different level of antioxidant activity. This study will provide good information about antioxidant activity and their compounds of pepper leaves.

In vitro antioxidant activity of various extracts of Aristolochia bracteolata leaves

  • Badami, Shrishailappa;Jose, Christy K;K, Choksi Rakshit Kumar;Dongre, Santosh Kumar H;PC, Jagadish;B, Suresh
    • Advances in Traditional Medicine
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    • v.5 no.4
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    • pp.316-321
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    • 2005
  • Aristolochia bracteolata is being used in traditional medicine for a variety of ailments. Three successive and two crude extracts of its leaves were subjected for in vitro antioxidant activity using seven different methods. The successive ethyl acetate and crude methanol extracts have shown potent antioxidant activity in ABTS method with $IC_{50}$ values of $17.08\;{\pm}\;0.44\;and\;28.12\;{\pm}\;2.87\;{\mu}g/ml$, respectively. The crude methanol and successive chloroform extracts have shown moderate antioxidant activity in scavenging of hydroxyl radical by p-NDA method. All the extracts have shown moderate to low antioxidant activity by other methods.

Effect of Red Pepper Seed on Kimchi Antioxidant Activity During Fermentation

  • Sim, Ki-Hyeon;Han, Young-Sil
    • Food Science and Biotechnology
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    • v.17 no.2
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    • pp.295-301
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    • 2008
  • In this study, the antioxidant activities of red pepper seed kimchi extracts were examined. The extracts were evaluated by various antioxidant assays that included determinations of total phenolic and flavonoid contents, DPPH radical scavenging, superoxide anion radical scavenging, nitric oxide scavenging, superoxide dismutase (SOD) activity, metal chelating activity, and reducing power. All the kimchi extracts showed strong antioxidant activities by the tested methods. The 7% red pepper seed kimchi that was fermented for 6 days possessed the highest activity according to the performed tests. Yet, the highest scavenging activity was exhibited against nitrite, by extracts from kimchi for 0 day of fermentation rather than 6 days. All the activities for the kimchi fermented for 0 day with the addition of 7% red pepper seed increased markedly with an increase in concentration. With the exception of metal chelating and SOD activities, for the antioxidant properties assayed, the red pepper seed kimchi extracts were found to be highly effective.

Effect of Myricetin Combined with Taurine on Antioxidant Enzyme System in B16F10 Cell (Myricetin과 Taruine의 병용 투여가 B16F10 세포의 항산화 효소계에 미치는 영향)

  • Yu, Ji-Sun;Kim, An-Keun
    • YAKHAK HOEJI
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    • v.50 no.1
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    • pp.58-63
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    • 2006
  • The antioxidant enzyme (AOE) system plays an important role in the defense against oxidative stress damage. To determine whether myricetin or myricetin/taurine can exert antioxidative effects not only by modulating the AOE system directly but also by scavenging free radical, we investigated the influence of the myricetin and taurine on cell viability ROS level, activities of different antioxidant enzyme, and the expression of different antioxidant enzyme. As results, the cell viability showed inhibition of the proliferation with treatment of 'myricetin' or 'myricetin with taruine', respectively, with dose-dependent manner. Compared to control, the treatment of 'myricetin' decreased activities and gene expressions of superoxide dismutase (SOD), and glutathione peroxidase (GPx). However, combined treatment of 'myricetin with taurine' increased activities and gene expressions of the SOD, GPx, and catalase (CAT). In addition, the combined treatment of 'myricetin with taurine' somewhat decreased ROS levels, compared to the treatment of 'myricetin'. In conclusion, our study provides that the combined treatment of different antioxidants can enhance antioxidant effects.