• The Korean Journal of Food And Nutrition
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• v.8 no.2
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• pp.135-144
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• 1995

Lipid oxidation in foods produce the peroxidation products, toxic substance and rancidity odor. In vivo, lipid peroxidation by free radicals or molecular singlet oxygen cause such as a damage of DNA, cancer and aging. Accordingly, the development of new compound Inhibit lipid oxidation in foods and in vivo is very important. Antioxidants are generally used as a protection material of oxidation for a storage and preservation of foods. In terms of stability of foods and health for human, development of high effective antioxidants In a nature is required. In this point of view, this paper presents the research trends of a kind of natural antioxidative substances and its antioxidative activity.

• Korean Journal of Pharmacognosy
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• v.33 no.3 s.130
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• pp.177-181
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• 2002

This study was carried out to investigate the antioxidative activities of Rosa davurica Pall for the purpose of development of novel antioxidant from natural products. Antioxidant activities of four different parts of Rosa davurica Pall such as fruit, leaf, stem and root were examined by measuring the radical scavenging effect on 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical. The methanol extract from the root of Rosa davurica Pall showed the highest antioxidative activity among 16 samples tested. And, we also tested radical scavenging effects of 5 different extract compartments(Hexane, $CHCl_3$, EtOAc, BuOH and $H_2O$ fraction). EtOAc and BuOH fractions from the root of Rosa davurica Pall exhibited antioxidative activities higher to those of natural, ${\alpha}-tocopherol$ or synthetic antioxidants, BHT. The antioxidative substance of EtOAc fraction from the root of Rosa davurica Pall was successively purified with silica gel adsorption column chromatography and Sephadex LH-20 column chromatography. The purified active substance was isolated as crystal and identified as (+)-catechin by $^{l}H-NMR$ and $^{13}C-NMR$. This compound exhibited DPPH radical scavenging activity with the $IC_50$ value of $1.7\;{\mu}g/ml$. In the analysis of catechin content, the leaf extracts contained the highest catechin, and fruit extracts contained the lowest catechin. Considering antioxidative activity on DPPH assay, the extracts of Rosa davurica Pall showed a possibility to be used as a new material for natural antioxidant and functional food.

• International Journal of Advanced Culture Technology
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• v.7 no.3
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• pp.120-125
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• 2019

In this paper, we have isolated six phenolic compounds, such as (+)-catechin (1), taxifolin (2), taxifolin-3-O-${\beta}$-D-(+)-xylose (3), quercetin (4), quercetin-3-O-${\alpha}$-L(+)-rhamnose (quercitrin) (5), apigenin-8-C-rhamnosyl-(1'''${\rightarrow}$2'')-glucoside (2''-O-rhamnosylvitexin) (6) from the EtOAc(Ethyl Acetate) and $H_2O$ soluble fractions of Japanese anise(Illicium anisatum L) leaves and twigs. Also, we have evaluated antioxidative and antiviral activity for each isolated compound. The antioxidative test was DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity. According to the experimental results, all of the isolated compounds indicated the increased radical scavenging activities as the concentration increases and most of the isolated compounds indicated generally good antioxidative values compare to the controls, ascorbic acid and ${\alpha}$-tocopherol. In the antiviral activities, all of the isolated compounds had no potentials in rhinovirus 1B (HRV 1B). But in enterovirus 71 (EV 71) and Influenza virus A/PR/8 (Influenza PR8), only quercetin (4) indicated the good antiviral activity compare to the control. Based on the above results, we found that the phenolic compounds of Japanese anise may be applied for one of the natural biomass sources that can be used as an antioxidant and an antiviral substance.

• Food Science and Preservation
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• v.13 no.6
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• pp.726-731
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• 2006

Extract from forty four species of natural plants in Korea were obtained. Each extinct (1,000 ppm) was added into fish oil and their antioxidative activities were screened by rancimat, From the results, seven species including Brassica juncea, Solanum tuberosum, Capsella bursa, Ulums davidiana, Broussonetia kazinoki, Oenanthe javanica, and Rhus chinensis were selected due to their relatively prolonged induction periods. When the concentration (100 - 1,000 ppm) of the selected extract was considered, the most prolonged induction period was observed from Solanum tuberosum throughout the studied concentrations, suggesting that its extinct showed the strongest antioxidative activity against fish oil. In addition, peroxide value (POV) and thiobarbituric acid reactive substance (TBARS) value were considered at $60^{\circ}C$ for 5 days. Among the selected extract, extract from Solanum tuberosum showed the lout POV while the extract from Brassica juncea var showed the least TBARS values after 5 days. Also, the free radical scavenging effect against DPPH radical were studied with the selected extract, showing that the extract from Rhus chinensis was found to be the most effective.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.20 no.5
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• pp.441-446
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• 1987

To develop cheaper and safer natural antioxidative substance instead of synthesized ones, the extract of skipjack meat was examined for the antioxidative effects and factors. Amino-N of skipjack meat extract was 15.3 mg/100g, and the extract apparently showed inhibitory effect on the oxidation of methyl linoleate. Antioxidative activity of extract revealed a tendancy to reduce slightly in proportion to hydrolyzing. When extract was dialyzed in distilled water, the outer fraction had a strong inhibitory effect on the oxidation of nethyl linoleate, while the inner fraction showed no effect. From the omission test and chemical analysis, the major antioxidative factors of skipjack meat extract were amino acids such as anserine, histidine, carnosine and alanine. As well nucleotides such as AMP, hypoxanthine seemed to act an auxiliary role in antioxidative effect of that.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.3
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• pp.477-481
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• 2001

A large quantity of fat is added in processing of emulsion sausage. It is bring about deterioration and toxic substance by oxidation. Antioxidants are generally used as a protection material of oxidation for a storage and preservation of foods. In terms of stability of foods and health of human, development of a high effective antioxidants in a natural is required. Chitosan which is made from chitin by processing of deacetylase, has various function of antibiosis, antimutation and antioxidation and so on. We studied about the antioxidation of chitosan using to emulsion sausage. As a results, antioxidative effects of chitosan were increased with th large milecular weight and the higher concentration. M.W. 30,000 and M.W. 120,000 of chitosan have more 20% of antioxidation effect in emulsion sausage. Because chitosan have not 100% of antioxidation effect, we concluded that it has synergy effect by using with other natural material which has an effect of antioxidation.

• Food Science and Preservation
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• v.4 no.3
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• pp.323-330
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• 1997

Changes in antioxidative substance levels in eleven different cultivars of persimmon leaves during growth were investigated. In general, the contents of soluble phenols, L-ascorbic acid and flavonoids in astringent persimmon leaves(APL) were higher than those of nonastringent persimmon leaves(NAPL). The soluble phenol contents in APL and NAPL showed a tendency to decrease throughout leaf growth. L-ascorbic acid content in APL decreased rapidly during growth, whereas its content in NAPL reached its highest value at the late of July, and then decreased rapidly. Major flavonoids in APL and NAPL were quercetin and Kaempferol which were present in conjugate forms. Before acid hydrolysis, the contents of kaempferol and quercetin in APL and NAPL remained at a relatively constant level until the late of July, and then decreased slightly. After acid hydrolysis, kaempferol contents in APL and NAPL varied significantly by cultivar and growth stage, while quercetin contents decreased slowly until the late of July, and then increased drastically, reached a maximum at the early of August, afterward continuously decreased. These results suggest that APL harvested at the early of June may be useful as potential sources of natural antioxidants.

• Natural Product Sciences
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• v.8 no.4
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• pp.133-136
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• 2002

GC-MS data on the volatile oil (CS-oil) of Chrysanthemum sibiricum herbs led to the identification of 2-methoxythioanisol, (+)-camphor, geraniol, citral, thymol, eugenol, ${\beta}-caryophyllene$ oxide, ${\beta}-caryophyllene$, ${\beta}-eudesmol$, juniper camphor together with an unknown substance using the mass spectral library and literature data. CS-oil exhibited significant cytotoxicities on HL-60 $(IC_{50}\;12.5\;{\mu}g/ml)$ cell and mild on HepG-2 cell $(IC_{50}\;102.4\;{\mu}g/ml)$, though the antioxidant ability was found not to be potent $(IC_{50}\;97.2\;{\mu}g/ml)$. However, the component eugenol showed potent antioxidant ability but mild cytotoxicity. Methyleugenol with no phenolic OH showed less potent cytotoxic and antioxidative properties than eugenol suggesting that phenolic OH plays an important role for the cytotoxic and antioxidant abilities. The oil-pretreatment prevented lipid peroxidation induced by bromobenzene in the rat. Therefore, it was demonstrated that CS-oil could be a cytotoxic agent with antioxidant properties.

• The Korean Journal of Food And Nutrition
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• v.24 no.1
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• pp.94-100
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• 2011

This study identified the formula of the antioxidant substance separated from the ethyl acetate and the butanol extract and tested the antioxidant properties with the electron donating ability(EDA). Each phase with the fractionated methanol extract from mulberry leaf was screened in advance for the antioxidant substance with EDA. As the result, activity appeared in the ethyl acetate and butanol phase and the antioxidant component was separated. As the consequence, 2 components from the ethyl acetate phase and 1 from the butanol phase were separated, among which the structures of the components from ethyl acetate were determined by wogonin and linarin, whereas the structure of the component from the butanol phase was determined by pectolinarin. In the screening of antioxidant activity by the scavenging effect of the DPPH radical, the wogonin and linarin components from ethyl acetate phase showed more powerful antioxidant property than the component from butanol. The results from this study indicate that the chemical compound separated from the ethyl acetate extract has more powerful antioxidant property than the one separated from the butanol extract. The components separated from the ethyl acetate extract were wogonin and linarin, which are flavonoids, whereas the component from butanol was pectolinarin. Therefore, this study suggested that the feasibility of mulberry leaf as a functional food additive and its value as a natural antioxidant is very high.

• Korean Journal of Plant Resources
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• v.25 no.4
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• pp.498-503
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• 2012

The aim of this study is to compare the total polyphenol, total flavonoid, and antioxidative activity among 5 cultivars of Korean pears cultivated in Korea. As a result of the analysis for the phenolic substance of 5 cultivars, such as Wonwhang, Sunwhang, Whangkeumbae, Chuwhang, and Shingo, the content of total polyphenol was higher in Shingo and Chuwhang, and the content of total flavonoid showed higher levels in Wonwhang and Sunwhang. In addition, this study found that DPPH radical-scavenging ability was the highest in Shingo and that the part of fruit skin showed more favorable reaction to radical ability than fruit flesh. It was also found that much better antioxidative activity was shown for the methanol solvent extraction than for the ethanol solvent extraction. The nitrite-scavenging ability showed the best for Wonwhang and Chuwhang of the cultivars and much better reaction for the methanol solvent extraction than for the ethanol solvent extraction just like the case of DPPH radical-scavenging ability. Further, nitrite-scavenging ability appeared much better reaction for the fruit skin than for the fruit flesh, and antioxidative activity dropped for the higher the range on the pH scale. From the results of this study, Korean pears are worthy of developing as a natural functional food and substance for beauty treatment through the research on bioactivity.