• Journal of Life Science
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• v.30 no.12
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• pp.1085-1091
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• 2020

The purpose of this study was to investigate the value of residue discarded after harvesting a species of pepper (Capsicum annuum L.). This study analyzed the physiological activity and cytotoxicity of a fermented extract and a hot water extract gathered from the residues of the Cheongyang pepper and the Nokkwang pepper. The total nitrogen, phosphoric acid, potassium, calcium, and magnesium contents of the fermented extract of the Nokkwang pepper were approximately twice as high as those of the Cheongyang pepper, while the hot water extracts had similar levels of these components across both peppers. Among the microelements, only boric acid, iron, and silicon components were detected, whereas zinc, manganese, molybdenum, and copper components were not detected in either extract. The total polyphenol and flavonoid contents of the fermented extracts were more than two times higher than those of the hot water extracts for both peppers. The DPPH radical scavenging ability (indicating antioxidant activity) of the fermented extract was higher than that of the hot water extract, while the ABTS radical scavenging ability (indicating antioxidant activity) of the hot water extract was higher than that of the fermented extract. A cytotoxicity test was conducted on the extracts using an MTT assay. Both extracts exhibited weak cytotoxicity at all concentrations for both peppers. These results suggest that the extract of residue discarded after harvesting these peppers could be suitable for functional feed or agricultural materials.

• Food Science of Animal Resources
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• v.37 no.2
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• pp.242-253
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• 2017

This study was performed to evaluate antioxidant activity of tomato powder extracted by various concentrations of ethanol (0, 25, 50, 75, 100%) and to evaluate the physicochemical properties and antioxidant activities of pork patties with ethanol extracted tomato (EET) powder. No differences in the contents of total of individual phenolic compounds including gallic acid and catechin, were observed among the treatments (p>0.05). Among the various concentrations, 50% and 75% EET powder showed the highest free radical scavenging and iron chelating activities (p<0.05). Lipid peroxidation was retarded in linoleic acid emulsion with the addition of 50% and 75% EET powder (0.1%). Based on the model study, five pork patties were actually manufactured; control patty, reference patty with 0.01% of butylated hydroxytoluene, patty with 1% of water extracted tomato (WET), and patties with 0.5 and 1.0% of EET. Addition of 1% WET and EET decreased pH value, and increased redness values of pork patties, as compared to the control (p<0.05). Pork patties with WET (1.0%) and EET (0.5% and 1.0%) had lower 2-thiobarbituric acid reactive substances values compared with control patties after 7 d of storage (p<0.05). Pork patties containing EET powder showed lower total bacterial and Enterobacteriaceae counts than control patties (p<0.05). In conclusion, WET and EET (50%) could be used as a natural antioxidant and antimicrobial agent in meat products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.9
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• pp.1426-1431
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• 2004

This study was performed to investigate the antioxidative effect of ethanol extracts of 5 spices. They were separately extracted in ethanol from dried samples at room temperature, and freeze-dried. In vitro testing were conducted by DPPH (1,1-diphenyl-2-picryl hydrazyl) radical scavenging activity, inhibition of iron-induced linoleate peroxidation and the inhibition of malondialdehyde (MDA) and bovine serum albumin (BSA) conjugation reaction. The ethanol extracts of clove (92.9%) and cinnamon (89.9%) showed the most effective results among five spices in the DPPH radical scavenging capacities. The inhibition rate of ethanol extract of clove on the lipid peroxidation was 55.8%. The ethanol extracts of mustard, wasabi and black pepper were effective in the inhibition of MDA and BSA conjugation reaction showing 73.2%, 72.2% and 61.6%, respectively. These results suggest that five spices tested in this study may enhance the antioxidative capacity, although the results were different according to the assay method and sample.

• Food Science of Animal Resources
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• v.30 no.2
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• pp.291-297
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• 2010

This study was carried out to investigate antioxidative and antimicrobial activities of ethanol extracted garlic stem and red cabbage, and their application to pork patties during refrigerated storage. Total phenolic compounds of ethanol extracted garlic stem and red cabbage were 3.13 g/100 g and 3.99 g/100 g, respectively. 1,1'-diphenyl-2-picryhdrazyl (DPPH) radical scavenging activity of garlic stem extracts increased up to 0.05%. Iron chelating activities of both garlic stem and red cabbage increased up to 0.5%, and red cabbage up to the concentration of 1% had similar iron chelating activity to those of EDTA. Pork patties containing garlic stem had higher Hunter L and b values, (p<0.05), whereas those with red cabbage had highest Hunter a values, resulting in similar value to those of control (p>0.05). Thiobarbituric acid reactive substances (TBARS) of pork patties with garlic stem were lower than those of the control (p<0.05). In addition, antioxidantive activities of pork patties with red cabbage were higher than those with garlic stem. No differences in microbial contents were observed between the control and treatments. In conclusion, garlic stem and red cabbage extracts might be used as natural antioxidants to be used in the manufacture of functional meat products.

• Korean Journal of Food Science and Technology
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• v.51 no.5
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• pp.492-498
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• 2019

The purpose of this study was to develop new food materials by analyzing nutritional components and antioxidant activities of Chenopodium album var. centrorubrum. The highest amount of mineral obtained in C. album was found to be $1.01{\pm}0.07mg$ per 100 g of iron. The total phenolic content in C. album was found to be 3.77~9.57 GAE (gallic acid equivalent) mg/g. The reducing activities of leaves and roots of C. album determined using FRAP (ferric-reducing antioxidant power) were higher in ethanol extracts than water extracts. The ABTS radical scavenging activities of leaves and roots of C. album were $204.29{\pm}4.98{\mu}mol/g$ and $106.96{\pm}2.81{\mu}mol/g$, respectively. The DPPH radical scavenging activity was high upon extraction using ethanol (roots $20.71{\pm}0.04{\mu}mol/g$, leaves $71.08{\pm}0.33{\mu}mol/g$). HDL-cholesterol was significantly higher in the high fat diet groups supplemented with C. album than the control groups (p<0.05). These results suggest that C. album can be used as a natural antioxidant and a functional dietary supplement.

• Bulletin of the Korean Chemical Society
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• v.27 no.6
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• pp.830-834
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• 2006

Lipid peroxidation induced by the reaction of cytochrome c with $H_2O_2$ was investigated. When linoleic acid micelles or phosphatidyl choline liposomes were incubated with cytochrome c and $H_2O_2$, lipid peroxidation was increased in cytochrome c and $H_2O_2$ concentrations-dependent manner. Radical scavengers, azide, formate and ethanol prevented lipid peroxidation induced by the cytochrome c/$H_2O_2$ system. Iron specific chelator, desferoxamine also prevented the cytochrome c/$H_2O_2$ system-mediated lipid peroxidation. These results suggest that lipid peroxidation may be induced by the cytochrome c/$H_2O_2$ system via the generation of free radicals. Carnosine, homocarnosine and anserine are present in the muscle and brain of many animals and human. Previous studies show that these compounds have an antioxidant function. In the present study, carnosine, homocarnosine and anserine significantly prevented the cytochrome c/$H_2O_2$ system-mediated lipid peroxidation. Carnosine and related compounds also inhibited the free radical-generating activity of cytochrome c. The results suggest that carnosine, homocarnosine and anserine may prevent lipid peroxidation induced by the cytochrome c/$H_2O_2$ system through a free radical scavenging.

• Journal of Life Science
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• v.24 no.10
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• pp.1078-1084
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• 2014

Here, we showed that Acanthocoris sordidus extract inhibited both cell and DNA damage caused by oxidative stress. In a radical scavenging assay, the scavenging activity of the A. sordidus extract against 1,1-diphenyl-2-picrylhydrazyl (DPPH) and hydroxyl radicals was 48.9% and 37.8%, respectively, that of ascorbic acid, which was used as a positive control. The ferrous iron chelating activity of the A. sordidus extract was 80.0% compared to that when ethylenediaminetetraacetic acid (EDTA) was used a control. To verify the inhibitory effect of the extract on oxidative cell damage induced by reactive oxygen species (ROS), a lipid peroxidation assay was performed. The results showed that peroxidation was completely inhibited in an extract-treated group compared to a radical-treated group. The level of p21 protein expression was 68.1% that of a control sample. The DNA cleavage-inhibiting property of the A. sordidus extract-treated group was 53.3% that of a control group. Moreover, the phosphorylation of the H2AX protein was reduced to 39.0% of that treated with radical agents, indicating that the extract might inhibit the DNA damage that causes radical oxidation. Taken together, our findings suggest that the A. sordidus extract is effective not only in repressing oxidation by free oxygen radicals and hydroxyl radicals but also in decreasing cell and DNA damage caused by oxidative stress.

• Food Science and Preservation
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• v.21 no.4
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• pp.460-467
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• 2014

This study was conducted to investigate the effect of the addition of Hizikia fusiforme, Capsosiphon fulvescens, and Undaria pinnatifida sporophyll on the antioxidant and inhibitory potentials against key enzymes related to type 2 diabetes of a commercial vegetable extract. The nutritional quality and mineral concentration of a vegetable extract with seaweeds added were also analyzed. The addition levels of seaweed did not influence the proximate composition, whereas the calcium, sodium, potassium, magnesium, and iron concentrations significantly increased at the 5% Hizikia fusiforme and Undaria pinnatifida sporophyll addition levels. The 20% Hizikia fusiforme addition level significantly increased the total phenolic content and reducing power by 47.08% and 16.82%. The hydroxyl radical scavenging ability of the vegetable extract was not strengthened with the addition of seaweeds. The DPPH radical scavenging activity at the 20% Hizikia fusiforme, Capsosiphon fulvescens, and Undaria pinnatifida sporophyll addition levels significantly increased by 27.47%, 22.25%, and 17.27%, respectively. The vegetable extract with seaweeds added showed higher-level ${\alpha}$-glucosidase inhibition activities, accompanied by relatively weaker ${\alpha}$-amylase inhibition activity. In particular, at the 5% Undaria pinnatifida sporophyll addition level, the ${\alpha}$-glucosidase activity was significantly inhibited by 98.26%. Overall, the results showed that the incorporation of seaweeds into a vegetable extract effectively increased the mineral concentration and improved the antioxidant and inhibitory abilities of the extract on key enzymes linked to type 2 diabetes.

• Food Science of Animal Resources
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• v.27 no.4
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• pp.432-439
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• 2007

This study was performed to investigate the physicochemical properties and antioxidative activities of water or methanol extracts of Bokbunja (Rubus coreanus), and pork patties containing bokbunja extract at various levels. The total phenolic content of methanol extract (6.76 g/100 g, dry base) was higher than that of water extract (3.38 g/100 g, dry base). In addition, methanol extract had higher 1,1'-diphenyl-2-picrylhdrazyl (DPPH) radical scavenging activity than water extract at low concentrations (0.025-0.1%). However, no significant differences were found at high concentrations (0.2% or higher) (p>0.05). The DPPH radical scavenging activities of methanol and water extracts were 76.97% and 74.87% at 0.2% level, respectively. The lightness and yellowness values of pork patties containing Bokbunja extract decreased with increasing concentrations. The thiobarbituric acid reactive substances (TBARS) in pork patties with Bokbunja extract were lower than that of the control (p<0.05). The antioxidative activities increased with increasing concentrations of Bokbunja extract. In conclusion, Bokbunja extract might be used as a natural antioxidant in meat products, however levels lower than 3% will be required to prevent quality defects in pork patties.

• BMB Reports
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• v.36 no.4
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• pp.337-343
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• 2003

Rhus verniciflua Stokes (RVS) has been used as a traditional herbal medicine. Several earlier studies indicated that an ethanol extract of RVS has both anti-oxidant and anti-tumor properties, although the mechanism for the activity remains to be elucidated. In this report, we prepared a highly purified ethanol extract from RVS, named REEE-1 ($\underline{R}$hus $\underline{e}$thanol $\underline{e}$luted $\underline{e}$xtract-1), and investigated the mechanism involved in its growth-inhibitory effect on the human B and T lymphoma cell lines, BJAB and Jurkat, respectively. Results from tritium uptake proliferation assays showed that the proliferative capacities of both BJAB and Jurkat cells were strongly suppressed in the presence of REEE-1. This was further confirmed through trypan blue exclusion experiments that revealed a dose-dependent decrease in viable cell numbers after REEE-1 treatment. REEE-1-mediated suppression of cell growth was verified to be apoptotic, based on the increase in DNA fragmentation, low fluorescence intensity in nuclei after propidium iodide staining, and the appearance of DNA laddering. In particular, REEE-1 exerted its anti-oxidant activity through the inhibition of hydroxyl radical-mediated degradation by iron ion chelation rather than direct scavenging of hydroxyl radicals. Furthermore, REEE-1 was revealed to be a potential scavenger of superoxide anions. Collectively, our findings suggest that REEE-1 is a natural anti-oxidant that could be used as a cancer chemo-preventive and therapeutic agent.