• Biomedical Science Letters
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• v.26 no.4
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• pp.296-301
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• 2020

The purpose of this study was performed to evaluate antioxidant activity of the Artemisia asiatica Nakai and Moringa oleifera Lam mixture extract. Mixture extracts were manufactured by concentration and compared with a single extract (only the Artemisia asiatica Nakai mixture and only the Moringa oleifera Lam mixture). The experiments conducted Total polyphenol measurements, Total flavonoid measurements, DPPH radical scavenging activty, ABTS radical scavenging activty and LDH assay. The LDH assay assessment shows that all extracts are cells compared to controls. The toxicity was weak. Finally, The antioxidant capacity was rated higher than mixture extract of a single extract. Also, the optimized mixture was determined AM5 (Artemisia asiatica Nakai mixture: Moringa oleifera Lam mixture = 3:1). For extracts of AM5, Total phenol and flavonoid contents were 271.769±18.087 mg/g and 45.384±5.026 mg/g. and DPPH and ABTS scavenging activity were 70.8±6.496% and 77.1±9.634%. Therefore, it is expected that the value of the extract will increase as it increases its antioxidant activity if it is manufactured according to the appropriate ratio.

• International Journal of Industrial Entomology and Biomaterials
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• v.43 no.2
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• pp.59-66
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• 2021

Silkworm pupa has been used as an edible insect with the high quality of protein and unsaturated fatty acids. In this study, antioxidant activities of pupa according to variety, pupation day, sex, and extraction solvent were analyzed. The 30% ethanol extract showed highest radical scavenging activity compared with the DW, hexane, and 70-100% ethanol extracts. In the DPPH and ABTS radical scavenging assay according to the type of pupa, the antioxidant effect was increased in female with the early stage of pupation day. In cell-based assay, reactive oxygen species (ROS) level was decreased in pupa groups by -30 to -50% followed by tert-butyl hydroperoxide (t-BHP) treatment. The ROS levels were significantly reduced in 7^th day in each variety. In conclusion, the free radical and ROS scavenging effects were increased in female pupa with the early pupation day. The result could be used for development of bioactive materials using silkworm pupa.

• The Korean Journal of Food And Nutrition
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• v.28 no.3
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• pp.507-516
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• 2015

This study investigated the quality characteristics and antioxidant activities of wet noodles as well as their cooking properties following the addition of peanut sprout extract (PSE) and powder (PSP), which are known to contain a significant level of resveratrol. Wet noodles were prepared with 0, 2.5, 5, 7.5 and 10% PSE and PSP. Quality characteristics such as increasing volume of noodle, water ratio, turbidity of cooking water and color, texture, and sensory evaluation were then assessed. Additionally, the total resveratrol content in the cooked noodles was analyzed by HPLC and DPPH free radical scavenging capacity. As the amount of PSE and PSP increased, the L value of wet and cooked noodles significantly decreased, whereas the a and b values increased (p<0.001). The L value of cooked noodles was significantly lower compared to wet noodles (p<0.001) whereas the a and b values were higher. For the cutting intensity properties of the cooked noodles, hardness was reduced with increasing amounts of PSE (p<0.001), and was significantly increased in proportion to the amount of PSP (p<0.05). Meanwhile, springiness was not significantly different in all groups. Total resveratrol content and free radical scavenging activity significantly increased in proportion to the amounts of PSE and PSP (p<0.001), especially in noodles containing 5%, 7.5% and 10% PSE and PSP. Finally, sensory evaluation of PSE noodle revealed that color, flavour, taste were significantly decreased (p<0.05). But there was no difference in overall acceptance among cooked noodles with 2.5% to 5% PSE comparison to the control. Sensory characteristics in the PSP noodle showed similar results. In conclusion, these findings suggest that peanut sprout extract and powder could be potentially used as functional food ingredients. In addition, up to 5% PSE and PSP can be substituted for wheat flour.

• The Journal of Korean Physical Therapy
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• v.14 no.1
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• pp.63-73
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• 2002

In order to investigate a pathogenesis of liver damage induced by skin burn, thermal injury was induced by scald burn on entirely dorsal surface in rats (total body surface area 30%) except for inhalated injury. At 5 and 24 h after scald burn, biochemical assay in skin tissue, serum and liver tissue were examined. The effects of burn injury on the levels of glutathione, lipid peroxide and on the activities of oxygen of histologic and ultrasound changes, measuring. the protein concentration in plasma, and counting the number of intravascular polymorphonuclear leukocytes. Post burn 24 h, the content of glutathione was decreased (47.50%), whereas that of lipid peroxide was increased (37.01%), and the activity of superoxide dismutase was diminished (p<0.001). Thus decreasing the capacity of oxygen free radical scavenging enzymes led to oxidative injury in skin tissue. In liver tissue, at 24 h after scald burn, both the content of glutathione and the activity of catalase were markedly decreased (p<0.01, p<0.05), thus the imbalance between free radical generating and scavenging capacities has been induced.

• The Journal of Korean Medicine
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• v.30 no.5
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• pp.146-156
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• 2009

Objectives: The objective of this study was to investigate the antioxidant effects of manufactured Wen-pi-tang-Hab-Wu-ling-san (WHW$^{(R)}$) in vitro. Methods: WHW$^{(R)}$ was prepared by the pilot manufacture of WHW water extract from a GMP system appointed company. Antioxidative activities were determined by in vitro tests as follows: the scavenging activities of oxygen free radicals including 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, superoxide anion, hydrogen peroxide and nitric oxide radicals, as well as ferrous ion chelating capacity and Trolox equivalent antioxidant capacity (TEAC). Results: WHW$^{(R)}$ significantly scavenged oxygen free radicals such as DPPH (IC$_{50}$=115.28 $\pm$ 0.25 $\mu$g/$m\ell$), superoxide anion (IC$_{50}$=8.56 $\pm$ 0.08 $\mu$g/$m\ell$), hydrogen peroxide (IC$_{50}$=240.36 $\pm$ 3.41 $\mu$g/$m\ell$) and nitric oxide (IC$_{50}$=162.28 $\pm$ 0.21 $\mu$g/$m\ell$) radicals. WHW$^{(R)}$ also showed ferrous ion chelating activity (IC$_{50}$=543.19 $\pm$ 4.85 $\mu$g/$m\ell$) and Trolox equivalent effects (IC$_{50}$=45.311 $\mu$g/$m\ell$) in TEAC and ORAC assay, respectively. Conclusion: This study demonstrates that WHW$^{(R)}$ has strong antioxidative properties through free radical scavenging activity. These data suggest that WHW$^{(R)}$ be used as an antioxidant agent.

• Journal of Pharmacopuncture
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• v.10 no.2 s.23
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• pp.57-65
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• 2007

Objectives : The purpose of this study was to investigate the antioxidative effects of Ephedrae Herba extract. Methods : Total antioxidant status was examined by total antioxidant capacity(TAC), total antioxidant response(TAR) against potent free radical reactions, total phenolic content, DPPH radical scavenging activities, and the inhibitory effect of the extract on lipid peroxidation in rat liver mitochondria. Results : 1. TAC and TAR of Ephedrae Herba extract at the concentration of 5mg/ml were 3.76 and 1.65 mM Trolox equivalents , respectively. 2. Total phenolic content of Ephedrae Herba extract at the concenuation of 5mg/ml was 3.52 mM gallic acid equivalent. 3. Concentration of Ephedrae Herba extract at which DPPH radical scavenging activity was inhibited by 50% was 0.46mg/ml as compared to 100% by pyrogallol solution as a reference. 4. Ephedrae Herba extract at the concentration of 2mg/ml significantly decreased TBARS concentration by 97%, showing that Ephedrae Herba extract prevented lipid peroxidation at the low concentration. Conclusion : Thus antioxidant effects of Ephedrae Herba extract appear to be due to, at least in part, the prevention from free radicalsinduced oxidation, followed by inhibition of lipid peroxidation.

• Food Science and Biotechnology
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• v.18 no.4
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• pp.867-871
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• 2009

Response surface methodology (RSM) was used for the optimization of antioxidant capacity in gardenia extracts. The antioxidant capacities of gardenia fruit extracts were investigated by ferric reducing ability (FRA) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity (RSA) assays. The optimum extraction parameters for the strongest antioxidant capacity were the ethanol concentration (EtOH) of 48.9%, extraction temperature of $72.9^{\circ}C$, and extraction time of 29.9 min. Analysis of variance (ANOVA) showed that the quadratics of EtOH and extraction temperature had highly significant effect on the antioxidant capacity (p<0.001). The antioxidant capacity was correlated with contents of bioactive components [crocin, geniposide, and total phenolic (TP) compounds] in gardenia extracts and mainly attributed to the content of the TP compounds.

• Korean Journal of Medicinal Crop Science
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• v.13 no.2
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• pp.85-90
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• 2005

Phytochemical study on the EtOAc fraction from a MeOH extract of the leaves of Alnus hirsuta Rupr. led to the isolation of nine compounds betulin (1), betulinic acid (2), hirsutanonol (3), hirsutenone (4), quercetin (5), avicularin (6), gallic acid (7), hyperin (8), and daucosterol (9). Among them, six compounds 1, 2, 57, and 9 are report from this plant for the first time. All isolated compounds were evaluated for their antioxidant activity using DPPH radical scavenging capacity and inhibition effect on mitochondrial lipid peroxidation. Six phenolic compounds 3-8 were found to have potent antioxidant activity. Of which, compounds 3, 4 and 5 showed significant free radical scavenging activity with the $IC_{50}$ values of $18.3\;{\pm}\;2.5,\;15.7\;{\pm}\;3.8\;and\;23.5\;{\pm}\;3.1\;{\mu}m$, respectively. In addition, the compounds 3-8 exhibited inhibition effect on the mitochondrial lipid peroxidation with the $IC_{50}$ values of $88.0\;{\pm}\;6.5,\;12.6\;{\pm}\;1.2,\;8.0 \;{\pm}\;1.1,\;58.5\;{\pm}\;4.3,\;173.6\;{\pm}\;15.2,\;and\;75.0\; {\pm}\; 6.7\;{\mu}m$, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.11
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• pp.1351-1357
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• 2007

"Hae-Songi" mushroom is a kind of Hypsizigus marmoreus, one of the edible mushrooms. Powder and hot water extracts of the mushroom fruit-body were investigated for their proximate composition, amino acid contents, ${\beta}-glucan$ contents, total phenolic contents and antioxidant activity. The measured antioxidant activity included free radical scavenging activity against DPPH, reducing power $Fe^{2+}$ chelating ability and SOD activity. Mushroom extracts exhibited in vitro antioxidant activity. This mushroom contained high protein (29%, total amino acid contents 204.86 mg/g), free amino acids (46.53 mg/g) and ${\beta}-glucan$(0.11%). At a concentration of 1% extracts solutions (w/v) according to different extraction times, DPPH free radical-scavenging activities were found to exhibit $89%{\sim}92%$ inhibition. Positive correlations $(R^2=0.9901{\sim}0.7424)$ were found between total phenolic content in the mushroom hot water extracts and their antioxidant activity. In this study, it is demonstrated that "Hae-Songi" mushroom may possess potential for use as a health food, due to theirantioxidant capacity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.2
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• pp.125-130
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• 2009

Intact black raspberry fruits, which were crushed by hand or ground using a blender, were immersed in 20%, 40%, 60%, and 80% ethanol (125 g fruits per 900 mL ethanol) and exuded for 30, 60, and 90 days at room temperature. Monomeric anthocyanin contents (MAC) and polyphenol contents (PHC) of the exudates were determined measuring absorbance using a spectrophotometer. DPPH and ABTS free radical scavenging activities (50%: $SC_{50}$) were determined for the antioxidant activities of the exudates. Twenty % ethanol exudates from black raspberry had significantly lower MAC and PHC regardless of the fruit types. $SC_{50}$ were higher in 20% ethanol exudates, suggesting 20% ethanol exudates from black raspberry had lower antioxidant activities. MAC and PHC of the black raspberry exudates decreased with time. This study suggests that MAC and PHC in the black raspberry could be exuded more efficiently using 40% or higher concentration of ethanol and that crushing and grinding little affect exuding MAC and PHC. The exudates with higher MAC and PHC showed higher antioxidant activities.