• CELLMED
• /
• v.5 no.2
• /
• pp.14.1-14.6
• /
• 2015

Antioxidative and free radical scavenging properties of different stem extracts of Euphorbia trigona were evaluated and correlated with its total phenolic content. Aqueous, acetone and methanolic extracts of shade dried stem were obtained and were concentrated in vacuo. The antioxidant and free radical scavenging activities of stem extracts was determined by 2,2-Diphenyl-1-picrylhydrazyl (DPPH) scavenging assay, reducing power assay, deoxyribose degradation assay and $Fe^{2+}$ chelating assay. Total phenolic contents (TPC) were evaluated using Folin-Ciocalteu reagent. The results confirmed that the plant is a rich source of polyphenolic compounds which are invariably higher compared to other herbs. All extracts showed TPC in the range of 146.6 - 168.6 mg/g gallic acid equivalents at $300{\mu}g/ml$ of extract. Among the three extracts ME showed highest scavenging activity as evidenced by maximum scavenging of DPPH (83.2%), $OH{\bullet}$ radicals (94.81%), $Fe^{2+}$ chelating activity (88.59%) and a high reducing power 0.623 at $300{\mu}g/ml$. Our results demonstrate that Euphorbia trigona, an unexplored xerophytic plant could be potential source of natural antioxidants and phytotherapeutic agents. The plant possess invariably high amount of polyphenolic compounds with a broad spectrum of antioxidant properties and could be further used for food, feed and pharmaceutical applications.

• Journal of Plant Biotechnology
• /
• v.48 no.2
• /
• pp.100-105
• /
• 2021

Genetic engineering is a potential approach to improve secondary metabolism in plants. In order to elucidate the effect of production of anthocyanin pigment 1 (PAP1) overexpression on the bioactivity of ginseng, we analyzed its antioxidant, antimicrobial, and anti-elastase activities in this study. Our results showed that PAP1 overexpression increased the production of polyphenolic compounds including anthocyanins. The antioxidant, antimicrobial, and anti-elastase activities were stronger in anthocyanin-overproducing ginseng hairy roots (AOX) than in wild ginseng hairy roots. Using a different solvent system (0, 30, 70, and 100% (v/v) EtOH), we revealed that variations in the contents of the polyphenolic compounds were highly correlated with changes in the antioxidant and antimicrobial activities of AOX. The antioxidant, antimicrobial, and anti-elastase effects of AOX highlight genetic engineering as a powerful approach to enhance the therapeutic properties of plants. Our results show that AOX could potentially have various functional applications in the cosmetic and pharmaceutical industries.

• Proceedings of the Korean Society of Near Infrared Spectroscopy Conference
• /
• 2001.06a
• /
• pp.3114-3114
• /
• 2001

During the last years phytochemistry and phytopharmaceutical applications have developed rapidly and so there exists a high demand for faster and more efficient analysis techniques. Therefore we have established a near infrared transflectance spectroscopy (NIRS) method that allows a qualitative and quantitative determination of new polyphenolic pharmacological active leading compounds within a few seconds. As the NIR spectrometer has to be calibrated the compound of interest has at first to be characterized by using one or other a combination of chromatographic or electrophoretic separation techniques such as thin layer chromatography (TLC), high performance liquid chromatography (HPLC), capillary electrophoresis (CE), gas chromatography (GC) and capillary electrochromatography (CEC). Both structural elucidation and quantitative analysis of the phenolic compound is possible by direct coupling of the mentioned separation methods with a mass spectrometer (GC-MS, LC-MS/MS, CE-MS, CEC-MS) and a NMR spectrometer (LC-NMR). Furthermore the compound has to be isolated (NPLC, MPLC, prep. TLC, prep. HPLC) and its structure elucidated by spectroscopic techniques (UV, IR, HR-MS, NMR) and chemical synthesis. After that HPLC can be used to provide the reference data for the calibration step of the near infrared spectrometer. The NIRS calibration step is time consuming, which is compensated by short analysis times. After validation of the established NIRS method it is possible to determine the polyphenolic compound within seconds which allows to raise the efficiency in quality control and to reduce costs especially in the phytopharmaceutical industry.

• Korean Journal of Food Science and Technology
• /
• v.3 no.1
• /
• pp.29-36
• /
• 1971

When a low-temperature treatment was given to a small sweet pepper variety Zairaisisi, the seed browning effect appeared soon. This change attracted the studies to determine and discuss the browning metabolites, polyphenolic compounds, and changes in their between-step components. (1) Chlorogenic acids were found as a polyphenolic compound in seed, whereas no flavanol-type polyphenol was observed. (2) There was sharp increase in total polyphenol content and chlorogenic acid with a low-temperature treatment. The contents of these substrates dropped below that of room-temperature treatment after the browning effect took place. (3) A marked increase in between-step metabolites phenylalanine, tyrosine, shikimic acid contents, and thus assumed activated shikimate pathway in this process. (4) It was suggested by determining the effect of specific metabolic inhibition and respiratory inhibitor administrations on enzymes that active biosynthesis of polyphenolic compounds takes place in shikimate pathway with combination of phosphoenolpyruvate and erythrose-4-phosphate connected to TCA cycle jaming after an active EMP pathway was gone through with sugars in pepper seeds at a low-temperature. (5) It was also suggested from the observation of increased K ion flow-out in pepper seeds with a low-temperature treatment that there is an abnormality in the plasma membrance.

• Journal of Life Science
• /
• v.21 no.5
• /
• pp.746-752
• /
• 2011

The contents of bioactive materials (e.g. polyphenolics compounds, flavonoids, minerals, and fatty acids) and antioxidative activities (DPPH (${\alpha}$,${\alpha}$'-diphenyl-${\beta}$-picrylhydrazyl) free radical scavenging activity, peroxidation of linoleic acid and rat hepatocyte microsome, and Fe/Cu reducing power) were tested by in vitro experimental models using water, ethanol and methanol extracts of leaves (TOL) and fruits (TOF) from Thuja orientalis. Methanol extract from TOL showed the highest extraction yield (12.90%) as well as contents of polyphenolic compounds (16.02%) and flavonoids (0.25%). Major minerals were Ca, K, and Mg. Major fatty acids were palmitic and lauric acids in TOL and palmitic and decanoic acids in TOF. In oxidation of in vitro models using DPPH free radical scavenging activity, Fe/Cu reducing power, $Fe^{2+}$/ascorbate-induced linolenic acid peroxidation by ferric thiocyanate and thiobarbituric acid (TBA) methods, and autooxidation of rat hepatic microsomes membrane, anti-oxidative activities were stronger in all extracts of TOL than in those of TOF in a dose-dependent manner. From these results, methanol extract of TOL was shown to have the most potent anti-oxidative properties and the highes content of antioxidative compounds such as polyphenolic compounds and flavonoids.

• Journal of Life Science
• /
• v.20 no.9
• /
• pp.1385-1393
• /
• 2010

Three mold strains, Aspergillus oryzae (AOFAG), Aspergillus kawachii (AKFAG), and Monascus purpureus (MPFAG) were used for fermentation of Angelica gigas Nakai powder. The contents of polyphenolic compounds, flavonoids, minerals, decursin and decursinol angelate and the activities of DPPH (${\alpha},{\alpha}'$-diphenyl-$\beta$-picrylhydrazyl) free radical scavenging, reducing power, and tyrosinase were measured. The highest contents of phenolic compound and flavonoid were NFAG at 2.78% and MPFAG at 1.18%, respectively. Major minerals were K, Mg, Fe, Na and Ca. Decursin and decursinol angelate were the major ingredients of Angelica gigas according to HPLC analysis. Decursin area was higher in all fermented Angelica gigas than in NFAG. The activities of free radical scavenging and tyrosinase were stronger in all fermented Angelica gigas than NFAG. However, the Fe/Cu reducing powers were stronger in NFAG than all fermented Angelica gigas. Overall, these results may provide the basic data needed to understand the biological activities and chemical characteristics of Angelica gigas fermented by mold for the development of functional foods.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.41 no.10
• /
• pp.1356-1362
• /
• 2012

UV-VIS spectrophotometric and high-performance liquid chromatographic (HPLC-DAD) methods were applied in order to identify and quantify the composition of polyphenols in commercial cocoa-containing products. Total polyphenolic contents of cocoa mix, choco-syrup, milk chocolate, and dark chocolate were evaluated using Folin-Ciocalteu's phenol reagent according to a UV-VIS spectrometric method. Antioxidant capacities of cocoa extracts by methanol were evaluated by 2,2'-azino-bis(3-ethyl benzothiazoline-6-sulfonic acid) (ABTS) assay and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay. The obtained results show that the polyphenolic contents and antioxidant capacities of cocoa products and chocolates depend on solid cocoa content. Among the tested cocoa products and chocolates, the most abundant phenolic compound was epicatechin.

• The Korean Journal of Food And Nutrition
• /
• v.26 no.4
• /
• pp.857-864
• /
• 2013

This study was investigated the effects of heat treatment on polyphenolic compounds and antioxidant activities of yacon. Raw yacon was heated at $100^{\circ}C$ and $121^{\circ}C$ for 15, 30, or 60 min by using an autoclave. The browning intensity, levels of free and bound phenolic and flavonoid compounds, and 1,1-diphenyl-2-picrylhydrazyl(DPPH) and 2,2-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS) radical-scavenging activity of yacon extracts following heat treatment were measured. The browning index, free polyphenolic content, and antioxidant activities in the extracts were significantly increased (p<0.05) with both increased heating temperature and time, while bound polyphenolic levels were decreased. The levels of free phenolic and flavonoid compounds in the yacon extract heated to $121^{\circ}C$ for 60 min were increased by 1.2 and 1.1 folds compared to raw yacon respectively. Moreover, DPPH and ABTS radical-scavenging activities of the yacon heated to $121^{\circ}C$ for 60 min were 1.7 fold and 2.0 fold higher, respectively, than those of raw yacon. A significant (p<0.01) correlation was observed among browning intensity, free and bound phenolic and flavonoid levels, and DPPH and ABTS radical-scavenging activities in heated yacon extract. Thus, heat treatment can be used as a method to enhance the antioxidant compound content in and the antioxidant activity of yacon.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.36 no.5
• /
• pp.636-642
• /
• 2007

In order to develop a novel food utilization of germinated brown rice, physicochemical properties of germinated brown rice and its extrudates were investigated. The physical characteristics, the paste viscosity, and the anti-oxidation activity were analyzed. Brown rice was soaked for 10 hr and germinated for 24 and 48 hr at $30^{\circ}C$. Extrusion conditions of brown rice and germinated brown rice were barrel temperature at 100 and $120^{\circ}C$ and moisture content at 20%. The expansion ratio increased with the increase in germination time. It increased at barrel temperature of $100^{\circ}C$, and decreased at $120^{\circ}C$. The bulk density showed negative corporations with the expansion ratio. The paste viscosity of germinated brown rice was decreased with the increase in the germination time. However the paste viscosity of extrudates was lower as barrel temperature increased. Content of polyphenolic compound in extrudates was increased by increasing germination time and barrel temperature.

• Journal of Life Science
• /
• v.20 no.6
• /
• pp.940-947
• /
• 2010

The effects of fermented products from 40 medicinal herbals commonly available in Korea were examined according to concentrations of polyphenolic compound and kojic acid, and the activities of DPPH ($\alpha,\alpha$'-diphenyl-$\beta$-picrylhydrazyl) free radical scavenging and tyrosinase. The polyphenolic compound concentrations were 0.24 by Corydalis turtschaminovill ~ 11.42% (dry matter basis) by Syringa velutina in the extracts and 0.18 by Poria cocos ~ 12.27% by S. velutina in the fermented products. Kojic acid concentrations were 0.02 by Poria cocos Sclerotium ~ 9.67 mM by S. velutina in the extracts and 0.33 by P. cocos ~ 10.32 mM by S. velutina in the fermented products. Syringa velutina contained the highest polyphenolic compound and kojic acid concentrations, which were higher in the fermented product than in the extract. Higher DPPH free radical scavenging activity (>60%) was observed in the extracts of A. sessiliflorum, Citrus nobillis, and Angelica gigas and the fermented product of A. sessiliflorum compared to the other medicinal plants. Higher tyrosinase inhibition activity (>50%) was observed in the extracts of Morus alba, Glycyrrhiza glabra, and Rubus coreanus and the fermented products of G. glabra, Cnidium officinale, and S. velutina. Based on the above results, G. glabra, C. officinale, and S. velutina possessed high tyrosinase-inhibitive activities and kojic acid concentrations, which could be definitely enhanced by the fermentation of Phenillus linteus mycelium.