• Journal of the East Asian Society of Dietary Life
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• v.19 no.3
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• pp.384-394
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• 2009

This study was performed to determine the antioxidative and anticancer effects of extracts from Adenophora remotiflora leaves. The antioxidative effects of the extracts were measured using 1,1-diphenyl-2-picrylhydrazyl (DPPH)-radical scavenging activity and hemoglobin-induced linoleic acid oxidative inhibition assays. The results indicated that the extracts had stronger effects than the synthetic antioxidant BHT at the same concentration. The $SC_{50}$ values (50% radical scavenging effect on $1{\times}10^{-4}$ M DPPH) of the methanol fraction, water extract, and BHT were 47.5 ${\mu}g$/mL, 74.6 ${\mu}g$/mL and 102.2 ${\mu}g$/mL, respectively. In addition the $IC_{50}$ values (hemoglobin-induced linoleic acid oxidation inhibition) of the methanol fraction, water extract, and BHT were 120.8 ${\mu}g$/mL, 135.6 ${\mu}g$/mL, and 150.2 ${\mu}g$/mL, respectively. This research also assessed decreases in the survival of BNLcl2 cells (normal liver cells) by solvent fractions of the A. remotiflora leaf extracts at various concentrations (1, 5, 10, 25, 50, 100, 250, 500, 1,000, 2,000 ${\mu}g$/mL). The water extract did not decrease survival at any of the concentrations when compared to the control group. The hexane, ethyl acetate, and methanol fractions decreased survival as compared to the control group by inducing cell toxicity at a concentration of 1,000 ${\mu}g$/mL and above. Therefore, an anticancer activity experiment was conducted using concentrations below 500 ${\mu}g$/mL. At 500 ${\mu}g$/mL, the methanol fraction decreased A549 cell (human lung carcinoma cells) survival by 46% as compared to the control group, presenting the greatest effect against cell survival. All extracts showed greater anticancer activity in Hep G2 cells (human liver carcinoma cells) as compared to the A549 cells. For the Hep G2 cells, the methanol extract decreased survival by 28% as compared to the control group at the concentration of 500 ${\mu}g$/mL, thus restraining lung cancer cell growth.

• Journal of Animal Science and Technology
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• v.46 no.4
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• pp.645-658
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• 2004

To investigate the effects of conjugated linoleic acid added diet feeding on CLA accumulation and quality characteristics of manufactured press ham using CLA accwnulated pork loin meat. The CLA used to add in diet was chemically synthesized by alkaline isomerization method with com oil. Pigs were divided into 5 treatment groups(4 pigs/group) and subjected to one of five treatment diets(0, 1.25% CLA for 2weeks, 2.5% CLA for 2weeks, 1.25% CLA for 4weeks and 2.5% CLA for 4weeks, CLA diets; total fed diets) before slaughter. Pork loin were collected from the animals(110kg body weight) slaughtering at the commercial slaughter house. Manufacture press ham using CLA accumulated pork loin meat were vacuum packaged and then stored during 1, 7, 14, 21 and 28 days at 4$^{\circ}C$. Samples were analyzed for general compositions, physico-chemical properties(pH, color, shear force value), TBARS. pH value of CLA treatment(T4) was increased significantly than that of oontrol(P<0.05). pH of control and CLA treatments were increased significantly as the storage period passed(P< 0.05). Crude fat content of CLA treatment groups was significantly higher than the control pork (P<0.05). Meat color(CIE $L^*$, $a^*$$b^*$

• Food Science of Animal Resources
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• v.32 no.4
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• pp.497-503
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• 2012

This study was performed in order to evaluate the antioxidant activities of red beet extracts as well as the physicochemical properties and microbial changes of pork patties containing red beet during refrigerated storage. Red beet was extracted with water and ethanol. Red beet water extracts (RBW) and red beet ethanol extracts (RBE) were diluted with various concentrations (0.05~1.0%). DPPH radical scavenging activity and iron chelation activity of RBW showed a higher level than those of RBE (p<0.05). In particular, the iron chelation activity of RBW was over 53.4% at all levels. In addition, RBW at 1% had nearly 100% activity. On the other hand, the reducing powers of RBE were higher than those of RBW (p<0.05), and the antioxidant activity on linoleic acid emulsion of RBW was over 83% at all levels. Based on these model studies, 0.5% levels of RBW and RBE were added to ground pork patties (GPP), and the physicochemical properties and microbial changes of red beet GPP were evaluated during storage (0~14 d) at $4^{\circ}C$. The pH and microbial counts increased with increased storage time (p<0.05). Pork patties with BHT showed the lowest thiobarbituric acid reactive substances (TBARS) and microbial counts, and those with red beet had lower TBARS than the control (p<0.05). These results indicated that both red beet water and ethanol extracts could be used as natural antioxidants of pork patties during storage.

• Proceedings of the Ginseng society Conference
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• 1988.08a
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• pp.99-107
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• 1988

Samples of red ginseng. which had been manufactured and packaged by the Korea Monopoly Corporation. were stored at ambient temperatures $(12-28^{\circ}C)$ and humidities $(55-68\%)$ for one to nine years to examine their overall quality stability and. in particular. antioxidant activity. The approximate compositions. contents of various solvent extracts. and TLC and HPLC patterns of ginsenosides in the samples which are otherwise susceptible to oxidation. were stable as judged by the changes of the TLC and GLC patterns of the lipids and fatty acids. It was also found that polyunsaturated fatty acids such as linoleic (C18: 2) and linolenic acid (C18: 3) present in the samples had been very stable during the long storage periods. The intensity of the brown color of the red ginseng samples increased significantly with storage time. The pH of the aqueous extracts of the samples also increased slightly during storage. The coloration changes seem to indicate that extensive browning reactions had occurred during storage. The reducing powers of aqueous and ethanol extracts and antioxidant activity of ethyl acetate extracts also increased with storage time. The increase in reducing powers and antioxidant activity appeared to be directly attributable to the increased amounts of non-enzymatic browning reaction products formed progressively during the long storage periods. Therefore. it seems that those antioxidative compounds. which will be progressively formed in red ginseng through non-enzymatic browning reactions during the manufacturing process and long-term storage. will not only contribute to their overall quality stability but also have some significant relationship with their antiaging pharmacological effects.

• The Korean Journal of Mycology
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• v.35 no.2
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• pp.85-95
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• 2007

This study was carried out to investigate the physiological activities of the ethanol extract from Gymnopilus spectabilis mycelium (EGM) and of the supernatant obtained from fermentation broth (SGB). The contents of polysaccharides, phenol compounds and total ${\beta}-glucans$ of EGM were found to be 80.14%, 3.5 mg/ml and 5.91%, respectively and those for SGB were 78.68%, 3.32 mg/ml and 3.28%, respectively. Both EGM and SGB exhibited dose-dependent nitrate-scavenging abilities at pH 1.2. In addition, both EGM and SGB on the autoxidation rate of the linoleic acid demonstrated powerful antioxidant activities at 1 mg/ml level. With respect to fibrolytic activity, EGM showed 1,180 unit/g, which was the same activity as streptokinase, while SGB was 1,011 unit/g. The angiotensin converting enzyme inhibition activity of EMG determined by both the normal and pretreatment methods were estimated to be 8.2% and 10.2%, respectively. However, SGB showed no corresponding activity. The growth inhibitory effects of EGM on AGS, A549, HeLa and NCTC cells were over 58.88%, respectively. And the growth inhibitory effects of the SGB on HeLa and NCTC cells were 44.92 and 76.76%, respectively. Also, EGM and SGB activated the components of the alternative complement pathway from 51 and 62% at the concentration of 100 mg/ml, The xanthine oxidase inhibition activities of EGM and SGB (1 mg/ml) were 9.53 and 16.92%, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.5
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• pp.893-898
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• 2002

To examine the antioxidant activity of grape seed ethanol extract, the antioxidative index (AI) by the active oxygen method (AOM) and peroxide value (POV) of linoleic acids containing the extract at levels of 100, 500, 1000 ppm was measured during storage at 6$0^{\circ}C$ for 12 days. When comparing with BHT, the extract at levels of 500 ppm showed similar or better antioxidant activity (AI: 2.25, POV: 57 meq/kg oil) than that (AI: 1.21, POV:58 meq/kg oil ) of BHT at 200 ppm level. The mixture of 500 ppm of the extract and 500 ppm of ascorbic acid showed intense synergistic antioxidant activity (AI: 6.21, POV: 14 meq/kg oil) compared with using 1000 ppm of the extract only (AI: 3.39, POV 43 meq/kg oil). Also to determine the feasibility of using the extract for natural antioxidant, the oxidative stability of roasted peanut and Ramyon was investigated by measuring the POV of crude oils from the samples stored at 60"C for 18 days. The oxidative stability of roasted peanut and Ramyon seemed to be enhanced by treatment with the extract at level of 1000 ppm, especially with the 1 : 1 mixture of extract and ascorbic acid. This study suggested that grape seed ethanol extract could be used as the natural antioxidant for the improvement of overall oxidation stability of fat containing foods.oods.

• Applied Biological Chemistry
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• v.50 no.4
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• pp.327-333
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• 2007

This study was conducted to examine antioxidant activities of Perilla frutescens var. acuta leaf. For the this purpose, DPPH radical scavenging activity, lipid oxidation inhibition, SOD-like activity, and xanthine oxidase inhibitor activity of water extract, ethanol extracts (30, 50, 70, and 95%) and the fractions obtained from these extracts were determined. The electron donating abilities of the chloroform fraction obtained from the 70% and 95% ethanol extracts were 50%, and that of the ethyl acetate fraction for all of the extracts was above 75%. In particular, the electron donating ability of the ethyl acetate fraction of the 70% ethanol extract showed the greatest activity with 200.5 ppm of $RC_{50}$ value. The 70% ethanol extract was most effective to inhibit the automatic oxidation of linoleic acid at $40^{\circ}C$ storage. The highest inhibition effects appeared in the chloroform and ethyl acetate fractions of the water extract, and the 30, 50, and 70% ethanol extracts, and the highest lipid oxidation inhibiting effect of the 95% ethanol extract occurred in the hexane and acetate fractions. The SOD-like activity of the water extract was 30.3%, and the activities of the various concentration of ethanol extracts were 28-32% and the activity of the 70% ethanol extract was the highest. The SOD-like activity of the ethyl acetate fraction of the 70% ethanol extract was highest with 1,549.0 ppm of $RC_{50}$ value. Xanthine oxidase inhibition activity was greatest in the water extract and the activities of the ethanol extracts were 36-41.2%. The xanthine oxidase inhibition activity of the ethyl acetate fraction of the water extract was highest. In summary, we found that electron donating ability, lipid oxidation inhibition, and SOD-like activity of Perilla frutescens var. acuta leaf were greatest in the ethyl acetate fraction of the 70% ethanol extract, and xanthine oxidase inhibition activity was highest in the ethyl acetate fraction of the water extract.

• Applied Biological Chemistry
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• v.26 no.1
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• pp.8-18
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• 1983

The effects of fat-solvents was investigated on the yield. brown color intensity, UV absorbance patterns, reducing and antioxidant activities, and variation of fatty acid composition of the extracts from white and red ginseng. The yield and intensity of brown color of extracts were generally greater as the polarity of the solvent used became stronger. The intensity of the brown color of extract of red ginseng was greater than that of white ginseng. The orders of reducing and antioxidant activities of extracts of red ginseng was similar that of white ginseng, resulting in decreasing order of: ethanol>methanol>ethyl acetate, acetone>ether>chloroform>benzene, hexane. The ethanol, methanol, and ethyl acetate extracts of red ginseng showed stronger UV absorption than the corresponding extracts of white ginseng. The former also possessed stronger reducing and antioxidant activities than the latter. The composition of the major unsaturated fatty acids (linoleic, linolenic, and nervonic acid) in the ethanol and ethyl acetate extracts from both white and red ginseng did not change appreciably for 60 days at $45^{\circ}C$. In case of the hexane extracts which had shown the weakest reducing and antioxidant activities among the extracts, linolenic acid disappeared almost under the same condition.

• Journal of Life Science
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• v.15 no.5 s.72
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• pp.819-825
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• 2005

The Antioxidative accvities of the cell free extracts containing high glutathione by Saccharomyces cerevisiae FF-8 were tested in vitro experimental models : DPPH method for radical scavenging activity, ferric TBA method and ferric thiocyanate method using linoleic acid and tissue microsome for lipid peroxidation inhibitions. The concentration of intercellular glutathione by cultivating S. cerevisiae FF-8 in the YM optimal medium obtained $204\mug/ml$, which was increased by 2.76-fold from $74\mug/ml$ in the YM basal medium. A comparition between the YM basal medium and the YM optimal medium on antioxidative substance produced by S. cerevisiae FF-8 was investigated. In DPPH ($\alpha, \alpha-diphenyl-\beta-picrylhydrazyl$) method, the electron donating activity of the glutathione produced by S. cerevisiae FF-8 cultured in the YM optimal medium was as high as that of BHT ($ 0.05\%w/v $). The antioxidative a.tivity was measured by inhibition against lipid peroxidation of rat tissues' microsomes. The results of anti-oxidant activity of the cell free extracts by S. rerevisiae FF-8 cultured in the YM optimal medium was shown in the following order . $ liver 60.98\% > kidney 56.43\% > heart 52.91\% > brain 52.13\% > testis 45.57\% > spleen 42.95\% $. In antioxidative activities determined by ferric thiocyanate method and TBA methods against lipid peroxidation, the lipid peroxidation in the control mixture increased more rapidly than the typical peroxidation curve of linoleic acid from one day. The antioxidative activity of the cell free extracts by cultivating S. cerevisine FF-8 in the YM optimal medium were higher than that of the YM basal medium. These data indicate that the cell free extracts containing a high intercellular glutathione of S. cerevisiae FF-8 cultured in YM optimal medium showed strong antioxidative capacities by DPPH radical scavenging activity and ferric thiocyanate and TBARS measurements.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.2
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• pp.171-176
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• 2006

The effect of storage temperature on the quality and antioxidative activity Whangseoke sauce was studied over a period of 240 days. Fermented Whangseoke with $25\%$ salt were stored at $25^{\circ}C$. The quality change and antioxidant activity of Whangseoke in linoleic acid emulsion was evaluated with various parameters including acids values, peroxide values, TBA values, reducing sugar, brown color intensity, electron donating ability and reducing power at various time intervals for 240 days of storage. In general, it was observed, in all sample, that peroxide values, brown color intensity, electron donating ability and reducing power gradually increased, while reducing sugar decreased during storage at $25^{\circ}C$. The antioxidative activities of fermented Whangseoke were determined on tile linoleic acid emulsion system. The results showed that Whangseoke had antioxidant activity. These results suggest that antioxidant activity of Whangseoke seemed to influence by Maillard reaction products during the storage periods.