• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.1
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• pp.20-26
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• 2007

We analyzed the contents of polyphenol compounds, the antioxidant activity and the physiological activity to investigate the functional effects of extracts from Angelica dahurica by the reflux water extraction (RW), reflux ethanol extraction (RE) and pressure heating water extraction (PW). The content of phenolic compounds of PW was the highest at 156.30 mg/g, and those of RW and RE were 31.69 mg/g and 26.34 mg/g, respectively. The electron donating ability (EDA) were in the range of 30.56% $\sim$ 52.74% and superoxide dismutase (SOD) like activity were 10.96% $\sim$ 23.24% at 1,000 ${\mu}g/mL$. The nitrite scavenging ability of PW at pH 1.2 was 61.47%, higher than those of RW (16.81%) and RE (17.78%). The xanthine oxidase inhibitory were 90.91% and tyrosinase inhibitory rate of RE was the highest (51.71%) at the concentration of 5,000 ${\mu}g/mL$. All extracts were increased with increments of the extract concentrations.

• Journal of Physiology & Pathology in Korean Medicine
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• v.24 no.2
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• pp.302-309
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• 2010

Oxidative stress has been implicated in cutaneous damage in various inflammatory skin diseases, including atopic dermatitis (AD). Atoberry is the herb medicine extract which is composed with Spirodelae Herba, Xanthii Fructus, Houttuyniae Herba, Taraxaci Herba, Retinervus Luffae Fructus, Platycodi Radix, and Scutellariae Radix. In this study, we investigated the antioxidant and anti-inflammatory effects of Atoberry in AD-like skin lesion NC/Nga mice. Murine AD-like skin lesions were made by painting Dermatophagoides farinse (Df) extract. Atoberry significantly increased electron donating ability (DPPH), nitrite scavenging (NO) and superoxide dismutase (SOD) activities in dose dependant. Topically applied Atoberry significantly reduced clinical severity score, ear thickness and histological grade in AD-like skin lesion NC/Nga mice. In addition, the serum levels of IgE, NO and prostaglandin E2 were significantly reduced by Atoberry. Futhermore, skin tissue levels of SOD, catalase and glutathione peroxidase (GPx) were significantly reduced by Atoberry. These results demonstrate that topical application of Atoberry may be improve the AD-like skin lesion by antioxidant and anti-inflammatory effects.

• Food Science and Preservation
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• v.15 no.1
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• pp.133-138
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• 2008

This study investigated the antioxidant activities of extracts from Angelica dahurica roots after microwave-assisted extraction with different levels of energy (120, 240W) and extraction time (5, 10, 15 and 30 min). The highest extraction yield was 11.77 mg% in water at 240W for 30 min followed by 11.42 mg% in water at 120Wand 30 min. The highest total polyphenol contents was 32.36 mg/g in an ethanol extract, followed by 31.77mg/g in water extract at the same conditions of 240W, 30 min. The electron donating abilities both the ethanol extract obtained using 240W and 30 min and the water extract obtained employing 120W and 5min showed the highest values, 83.55% and 82.49% respectively at a concentration 1.0mg/mL. The highest superoxide dismutase (SOD)-like activity was 14.16% in ethanol extract at 120Wand 15min, followed by 13.22% in the water extract at 120W and 5 min. The best extraction yield and polyphenol content after microwave-assisted extraction were achieved with 240W and 30 min using water. The best condition for extraction of electron donating ability and SOD-like activity from A dahurica roots were 120W and 5 minutes using water.

• Food Science and Preservation
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• v.12 no.1
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• pp.75-79
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• 2005

This study was designed to investigate the antioxidant activity of Lespedeza bicolor extract, by measuring electron-donating ability (EDA) using 1,1-diphenyl-2-piciyl hydroxyl (DPPH), superoxide dismutase-like activity (SODA) by pyrogallol, and nitrite-scavenging ability. The EDA of water and ethanol extracts in nitrite-scavenging ability of ethand extract showed the highest values of $82.02\%$ and $75.56\%$, respectively. The SODA increased with the concentations of extract, which was $17.21\~44.08\%$ in ethanol extract $19.89\~29.86\%$ in pressure-water extract and $16.53\~20.0\%$ in water extract respectively. The nitrite-scavenging ability of ethanol extract (pH 1.2, 1000ppm) was $99.53\%$ that was higher than both $85.84\%$ in water extract and $74.72\%$ in pressure-water extract at pH 3.0 was also the highest as $98.20\%$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.2
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• pp.188-194
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• 2009

Antioxidant compounds and activities of raw and cooked (blanching, pan-frying, soy sauce pickle, Kochugang pickle) domestic garlic stems were investigated. The contents of chlorophyll, carotenoid, vitamin C, phenolic compounds and allicin in raw and cooked garlic stems were measured. Various cooking process increased significantly chlorophyll and $\beta$-carotene contents of garlic stem, but decreased vitamin C, phenolic compounds and allicin contents (p<0.05). Antioxidant activities of methanol extracts from raw and cooked garlic stem such as electronic donating ability (EDA), superoxide dismutase (SOD)-like activity and nitrite scavenging ability (NSA) were compared. The antioxidant activities were found to have lowered in the order of raw> pan-frying> blanching> garlic stem soy sauce pickle> garlic stem Kochujang pickle. Antioxidant activities of cooked garlic stems were more than 65% of cooked garlic bulbs.

• Food Science and Preservation
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• v.19 no.6
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• pp.901-908
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• 2012

This study was conducted to analyze the antioxidant activities of fermented black jujube and to compare these with those of dried jujube, for the development of functional materials. The antioxidative activities of dried jujube and fermented black jujube extracts were analyzed by electron-donating ability (EDA) using 1,1-diphenyl-2-picryl hydrazyl (DPPH), superoxide-dismutase-(SOD)-like activity by pyrogallol, nitrite-scavenging ability, and xanthin oxidase. The yield of the fermented black jujube extracts was higher than that of the dried jujube extracts, and that of the ethanol extracts was higher than that of the hot-water extracts. The total phenol contents of the hot-water extracts from fermented black jujube were higher. The EDA values of the hot-water and ethanol extracts from fermented black jujube and dried jujube increased with an increase in extract concentration, and were about 85% in a $1000{\mu}g/mL$ extract concentration. The SOD-like activity increased with an increase in extract concentration. The SOD-like activity of the hot-water extract from fermented black jujube was higher than that of the other extracts. The nitrite-scavenging ability at pH 1.2 of the hot-water extracts from dried jujube was higher than that of the other extracts. The xanthine oxidase inhibitory activities of the hot-water and ethanol extracts from fermented black jujube were higher than those of the other extracts, and increased along with the concentrations of the extracts.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.43 no.2
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• pp.125-135
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• 2017

The purpose of this study is verification of the anti-oxidant effect and anti-inflammatory effect of Eggplant-cheongyeolsodokum composed of 8 herbs (Solanum melongena L., Lonicera japonica Thunb., Glycyrrhiza uralensis Fisch., Ligusticum chuanxiong Hort., Angelica gigas Nakai., Coptis deltoidea C. Y. Cheng et Hsiao., Gardenia jasminoides J. Ellis., Forsythia suspensa Vahl) to confirm the possibilities as useful cosmetic material. We used the modified prescription of 'cheongyeolsodokum' contained in Korean traditional medical book 'Donguibogam' as composition of Eggplant-cheongyeolsodokum and their proportions. Eggplant-cheongyeolsodokum were extracted with hot water, 70% ethanol and then powdered. To confirm anti-oxidant effect, we investigated radical scavenging ability (DPPH, $ABTS^+$, superoxide), superoxide dismutase (SOD)-like activity, total polyphenolic contents. Also to confirm anti-inflammatory effect, we investigated inhibition effect of nitric oxide (NO) production in lipopolysaccharide (LPS)-stimulated RAW264.7 macrophages, and Inhibition effect of the expression of inflammatory-related proteins (iNOS, COX-2) by western blot analysis. As a result, Eggplant-cheongyeolsodokum showed good anti-oxidant and anti-inflammation effects, we suggest that it can be used as an active ingredient for cosmetics.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.4
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• pp.439-445
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• 2005

Physiological activities of pileus and stipe extracts from fresh Pleurotus eryngii were examined. Electron donating ability (EDA), superoxide dismutase (SOD)-like activity, tyrosinase inhibitory effect, angiotensin converting enzyme (ACE) inhibitory activity, total polyphenol contents and nitrite scavenging ability were examined for extracts of pileus and stipe of Pleurotus eryngii extracted with water, $50\%$ and $100\%$ ethanol. Volume of the solvent used was 50 time of sample on a weight/volume basis. EDA was $88\%$ in $50\%$ ethanol extract (pileus). Also, SOD-like activity was $62.57\%$ in water extract (pileus). Tyrosinase inhibitory effects of all samples were higher than $0.1\%$ L-ascorbic acid solution. ACE inhibitory activity of water extract of pileus was found to be the highest value of $95.14\%$. In addition, total polyphenol contents were the highest in water and $50\%$ ethanol extracts of pileus $(1427.25\;mg\%,\;1426.82\;mg\%)$. Finally, nitrite scavenging ability of $50\%$ ethanol extract of pileus at pH 1.2 showed approximately $95\%$. The results will be useful for understanding the physiological activities of Pleurotus eryngii extracts.

• Journal of Life Science
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• v.20 no.5
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• pp.768-774
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• 2010

In this study, we investigated the antioxidant activities, alcohol metabolizing activities, nitrite scavenging ability, angiotensin converting enzyme (ACE), and elastase inhibitory effects of hot water extract from Makgeoly (HWM). Antioxidant activities were measured by using 2,2.diphenyl.1.picryl.hydrazyl (DPPH) free radical scavenging activity and SOD (superoxide dismutase).like activity. The DPPH radical scavenging activity and SOD.like activity of HWM were remarkably increased in a dose.dependent manner and were 48.0% and 98.7% at 10 mg/ml, respectively. To determine the influence of HWM on alcohol metabolizing activity, the generating activities of reduced.nicotinamide adenine dinucleotide (NADH) by alcohol dehydrogenase (ADH) and aldehyde dehydrogenase (ALDH) were measured. The facilitating rates of ADH and ALDH activity by HWM were remarkably increased in a dose.dependent manner and were 70.2% and 64.1% at 10 mg/ml, respectively. The inhibitory activity against angiotensin converting enzyme (ACE) of HWM was increased in a dose.dependent manner and was 74.2% at 10 mg/ml. The nitrite scavenging ability of HWM showed the most remarkable effect at pH 1.2 and 2 mg/ml. These results indicated that HWM may have valuable biological properties owing to their antioxidant activities, ADH and ALDH activity, nitrite scavenging ability, and ACE inhibitory activity.

• Korean journal of food and cookery science
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• v.30 no.1
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• pp.33-40
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• 2014

The purpose of this study was to examine the antioxidative activity of feral haw (Crataegus pinnatifida BUNGE) seed extracts using 70% methanol, 70% ethanol, chloroform:methanol (CM, 2:1, v/v), n-butanol and ethyl acetate (EA). The total phenol content of the five extracts ranged from 37.29 mg/g to 55.53 mg/g. Moreover, the content was high in the 70% methanol and, 70% ethanol extracts, but low in the n-butanol extract. On the contrary, the total flavonoid content decreased in the order of n-butanol (2.93 mg/g), EA (2.67 mg/g), 70% methanol (1.00 mg/g), 70% ethanol (0.88 mg/g) and CM (0.67 mg/g) extracts. The $NO_2$ radical scavenging activity, antioxidant activity by ${\beta}$-carotene bleaching assay and, superoxide dismutase (SOD) like ability decreased in the order of 70% methanol, 70% ethanol, CM, EA and, n-butanol extracts; further, a similar tendency was also observed in the total phenol contents. Overall, these results indicated that the antioxidative activity of feral haw seeds was closely related to the total phenol and flavonoid contents. Therefore, haw seeds might be usefully applied to natural antioxidants as well as functional foods.