• Title/Summary/Keyword: water-reducing

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Antioxidative Activity of Extracts from Wisteria floribunda Flowers (등나무 꽃 추출물의 항산화 활성)

  • Oh, Won-Gyeong;Jang, In-Cheol;Jeon, Gyeong-Im;Park, Eun-Ju;Park, Hae-Ryong;Lee, Seung-Cheol
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.37 no.6
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    • pp.677-683
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    • 2008
  • The antioxidant activities of Wisteria floribunda flowers (WFF) were evaluated. The samples were prepared by extracting separately two different colored flowers (purple and white) with four different solvents (methanol, ethanol, acetone, and water). The antioxidant properties were evaluated by determining total phenolic contents (TPC), radical scavenging activity (RSA), and reducing power (RP). Water extract from purple WFF and ethanol extract of white WFF showed the highest total phenol contents (491 and 787 ${\mu}M$ gallic acid equivalents), respectively. Water extracts of purple and white WFF also showed higher RSA. In the case of RP, ethanol extract of purple WFF, methanol and water extracts of white WFF showed relatively higher values. The 200 ${\mu}M$ $H_2O_2$ induced oxidative DNA damage in human leukocytes was significantly inhibited with WFF extracts excluding ethanol and acetone extracts of purple flowers. These results suggest that W. floribunda flowers have significant antioxidative activity and protective effect against oxidative DNA damage.

Antioxidant and DNA Damage Protective Activities of Freeze-Dried Blue Mussel (Mytilus edulis) (동결건조 진주담치 추출물의 항산화 및 DNA 손상 보호 활성)

  • Lee, Seon Woo;Choi, Mi-Joo;Kim, Si-Kyung;Lee, Seung-Cheol;Park, Eunju
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.43 no.12
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    • pp.1801-1807
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    • 2014
  • Blue mussels (Mytilus edulis) are widely distributed among the world's oceans in various habitats. The purpose of this study was to investigate the effects of freeze-drying on the antioxidant and antigenotoxic activities of blue mussels collected in the Gyeongnam coast area of Korea. Raw (RM) and freeze-dried blue mussel flesh (FRM) were extracted with ethanol, methanol, and water. Antioxidant activities were evaluated on the basis of DPPH radical scavenging activity, oxygen radical absorbance capacity (ORAC), cellular antioxidant capacity (CAC), and antigenotoxic activity (comet assay). Except for the water extract, RM and FRM showed DPPH radical scavenging activities, which increased upon freeze-drying in MeOH extract. The highest ORAC value was observed in water extract of RM and MeOH extract of FRM. CAC was protected against AAPH-induced oxidative stress in HepG2 cells by both RM and FRM extracts. Freeze-drying lowered ORAC value of water extract, whereas it increased CAC activity, suggesting that antioxidant activities varied according to the generated radicals. All extracts from RM and FRM showed antigenotoxic activities by reducing $H_2O_2$-induced DNA damage in human leukocytes. Freeze-drying had no effect on antigenotoxicity of blue mussels. Taken together, these results indicate that blue mussels possess antioxidant and antigenotoxic properties, and freeze-drying might be a useful processing method for blue mussels to retain their maximum physiological potential as a functional food.

COMPARISON OF MONOMER RELEASE FROM PIT AND FISSURE SEALANT FOLLOWING VARIOUS SURFACE TREATMENT (치면열구전색제의 광중합 후 표면 처리 방법에 따른 미반응 모노머 용리 비교)

  • Lee, Sang-Woo;Lee, Ju-Hyun;Seo, Hyun-Woo;Park, Ho-Won
    • Journal of the korean academy of Pediatric Dentistry
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    • v.33 no.1
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    • pp.70-76
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    • 2006
  • The aim of this study was comparison of effectiveness of surface treatment methods in reducing the oxygen-inhibited layer of a commercially available freshly polymerized, light cured dental sealant($concise^{TM}$, 3M, St Paul, USA). Surface treatment groups were consisted of no treatment(negative control group) and 3 experimental groups according to surface treatment of light-cured sealant. Experimental group I was 10 seconds' exposure to distilled water syringe, group II was 10 seconds' manual application using a cotton pellet wetted with 75% alcohol and group III was 10 seconds' prophylaxis with pumice/water slurry using rubber cup on a slow-speed handpiece. All specimens were immersed in 5ml distilled water and stored at 37c water bath for 10 minutes. All eluates were analyzed by HLPC for identification and quantitive analysis of monomers. The results of this study can be summarized as follows. 1. None of the chromatograms of the tested sealant displayed peaks with the same retention time as that of the standard solution, except for TEGDMA. 2. All surface treatment group had a statistically significant decrease of monomer release in comparison with no treatment group. 3. Removal effects of unreacted monomer in group III was statistically significant in comparison with group I and group II. These results revealed that mechanical method using pumice and rubber cup is the most effective in removing residual monomer and may be valuable to be used effectively in clinic.

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Antioxidant Properties in Microbial Fermentation Products of Lonicera japonica Thunb. Extract (금은화 추출물을 이용한 미생물 발효 생성물의 항산화 특성)

  • Shin, Jung-Hee;Yoo, Sun-Kyun
    • Journal of the East Asian Society of Dietary Life
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    • v.22 no.1
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    • pp.95-102
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    • 2012
  • The purpose of this study is to investigate antioxidant properties in microbial fermentation products of Lonicera japonica Thunb extract. The bacterium Lactobacillus plantarum NHP1 was isolated from conventional fermented foods. Modern pharmacological studies show that Lonicera japonica Thunb and its active principles of wide pharmacological actions. For instance, they show a strong efficacy in antibacterial, anti-inflammatory, antiviral, anti-endotoxin, blood fat reducing, antipyretic, and antioxidant activities. The extract of Lonicera japonica Thunb was obtained by extracting dried Lonicera japonica Thunb using either hot water or 70% ethanol as a solvent. Fermentation was performed in a 2L fermentor containing 1.2 L of extractat conditions of $30^{\circ}C$ and 100 rpm for 48 hr. The amount of cholorogenic acid was $2.65{\mu}g/g$ in hot water extract. The total phenolic content (GAE, gallic acid equivalent) in hot water and 70% ethanol were $56.5{\pm}4.9$ GAE mg/g and $72.7{\pm}5.3$ GAE mg/g, respectively. After fermentation, the phenolic content increased to 30.2% in hot water and 12.9% in ethanol extract. In the same manner, flavonoid content increased to more than 75% regardless of extract solvent. ABTS (2,2-azino-bis-3-ethylbenzthiazoline-6-sulfonic acid) value noticeably increased to 50% after fermentation.

Study on antioxidant and physiological activities of extract from Ligularia fischeri by extraction methods (추출방법을 달리한 곰취(Ligularia fischeri) 추출물의 항산화 및 생리활성에 관한 연구)

  • Woo, Yeon-jeong;Shin, Seung-Ryeul;Hong, Ju-Yeon
    • Food Science and Preservation
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    • v.24 no.8
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    • pp.1113-1121
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    • 2017
  • The purpose of this study was to determine antioxidant and physiological activities of water and 70% ethanol extracts from Ligularia fischeri by extraction methods. The yield of water and ethanol extracts from Ligularia fischeri was 15.23% and 17.45%, respectively. The polyphenol and flavonoid contents of ethanol extracts of Ligularia fischeri (LEE) were $17.17{\pm}4.38mg/g$, $35.06{\pm}6.69mg/g$, respectively. The electron donating ability and SOD like activity, and ABTS radical ability of all Ligularia fischeri extracts were increased in a dose dependent manner, and those was the highest in LEE. Nitrite scavenging ability was higher in pH 1.2 than that in pH 3.0, and ethanol extract showed higher ability in pH 1.2 and 3.0. The xanthine oxidase and inhibition effect of all Ligularia fischeri extracts on tyrosinase were dose-dependently increased, and those was the highest in ethanol extracts of Ligularia fischeri. Reducing power was 1.2 at extract concentration $1,000{\mu}g/mL$ in water and ethanol extracts of Ligularia fischeri and the highest in water extract of Ligularia fischeri at concentration of $62.5-500{\mu}g/mL$. These results may contribute to development of processed food and health functional food with Ligularia fischeri.

Absorption Characteristics of Carbon Dioxide by Water-lean Diethylenetriamine Absorbents Mixed with Physical Solvents (물리 흡수제를 포함한 디에틸렌트리아민(Diethylenetriamine) 저수계 흡수제에서의 이산화탄소 흡수 특성)

  • Lee, Hwa Young;Seok, Chang Hwan;You, Jong-Kyun;Hong, Yeon Ki
    • Clean Technology
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    • v.24 no.1
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    • pp.50-54
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    • 2018
  • In this work, N-methyl-2-pyrrolidone (NMP) was added into diethylenetriamine (DETA) aqueous solution for high $CO_2$ loading via phase splitting of absorbents during $CO_2$ absorption. Immiscible two phases were formed in the range of more than 30 wt% of NMP in 2 M DETA + NMP + water absorbents because of low solubility of DETA-carbamate in NMP solution. As the composition of NMP in the absorbents increased, the difference of $CO_2$ loading between each phase increased and the volume of bottom phase decreased. In $CO_2$ absorption in packed column by 2 M DETA + NMP + water absorbents, the absorption rate decreased in the range of more than 40 wt% of NMP. It is due to the increasing of mass transfer resistance in liquid film of absorbents at the high concentration of NMP. DETA + NMP + water absorbent is expected as the promising one for reducing the regeneration energy of absorbents according to volume reduction of $CO_2-rich$ phase.

Anti-oxidant and Anti-microbial Activities of Herb-combined Remedies used in Traditional Korean Medicine for Treating Breast Cancer (유암 처방에 사용되어온 한약재 복합 처방전의 항산화 및 항균활성에 관한 연구)

  • Choi, Eun-Ok;Son, Da Hee;Kim, Min Young;Hwang-Bo, Hyun;Kim, Hong Jae;Jeong, Jin-Woo;Hong, Su Hyun;Park, Cheol;Choi, Yung Hyun
    • Journal of Life Science
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    • v.26 no.6
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    • pp.680-688
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    • 2016
  • Sipyukmiryuki-eum (SYMYKE), Danjacheongpi-tang (DJCPT), Jipae-san Ⅰ (JPS Ⅰ), Jipae-san Ⅱ (JPS Ⅱ), and Chungganhaeul-tang (CGHUT) are representative herb-combined remedies used in traditional Korean medicine for treating breast cancer patients, as mentioned in "Dongeuibogam." In this study, we investigated the total phenolic contents (TPCs) and the anti-oxidant and anti-microbial activities of hot water and 70% ethanol extracts of these herbal prescriptions. Among the five herb-combined remedies, the extraction yields of the hot water extracts and 70% ethanol extracts were the highest in JPS Ⅱ (34.30%) and DJCPT (30.50%), respectively. The TPCs of the hot water extracts from the herb medicines were rich in the order of JPS Ⅰ < CGHUT < JPS Ⅱ < SYMYKE < DJCPT. In addition, the 70% ethanol extracts from the herb medicines were rich in the order of JPS Ⅱ < JPS Ⅰ < CGHUT < SYMYKE < DJCPT. Among them, DJCPT and SYMYKE displayed a strong anti-oxidant capability, which was determined using ferric-reducing anti-oxidant power and scavenging of 2,2'-diphenyl-1-picrylhydrazyl and 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonate) cationic radical activity assays. In addition, anti-microbial activities against Staphylococcus aureus and Escherichia coli were stronger in the 70% ethanol extracts than in the hot water extracts. Together, these findings reveal a positive relationship between TPCs and their anti-oxidant activities.

A Study on the Periodical Variations of Water Quality under the Condition of Stagnation (저수조내에서 수질의 경시적 변화에 관한 연구)

  • 박병윤
    • Journal of Environmental Science International
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    • v.4 no.1
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    • pp.81-90
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    • 1995
  • In order to provide the basic information for the water quality modeling, the water pollution indicators of Sin stream and Keumho river flowing through Taegu city were measured, and the Periodical variations of these indicators were studied under the condition of stagnating for 19 days. For this experiment, three sampling sites(Sungpook bridge, Mutae bridge and Gangchang bridge) were selected. Sungpook bridge is located most down the Sin stream, Mutae bridge and Gangchang bridge are located on the lower Keumho river. The results were as follows. 1. The values of water pollution indicators measured at Mutae bridge were pH 8.7, TSS 51mg/1, TS 383mg/1, Cl- 60.68mg/1, turbidity 32FTU, DO 8.58mg/1, oxygen deficit 2.02mg/1, COD 16.32mg/1, organic carbon 13.60mg/1. 2. At Gangchang bridge located down more than Mutae bridge, the values of these indicators were pH 8.0, TSS 26mg/1, TS 737mg/1, Cl- 90.59mg/1, turbidity 37FTU,DO 3.49mg/1, oxygen deficit 7.11mg/1, COD 28.02mg/1, organic carbon 14.28mg/1. 3. At Sungpook bridge, the values of these indicators were pH 8.3, TSS 145mg/1, TS 344mg/1, Cl- 32.51mg/1, turbidity 60FTU, DO 6.53mg/1, oxygen deficit 4.07mg/1, COD 43.79mg/1, organic carbon 11.03mg/1. 4. At Mutae bridge and Sungpook bridge of which initial DOs were high, DOs have decreased under the condition of stagnating for 7 days and increased after that time. On the contrary, at Gangchang bridge of which oxygen deficit was very high(7.11mg/l), DO have increased under the condition of stagnating for 13 days and decreased after that time 5. All the samples showed the quick decrease of CODs and organic carbons under the condition of stagnating for 19 days. Nevertheless, at Sungpook bridge ·of which initial COD was yeW high(43.79mg/1), the value of COD measured at the last day of experiment was still high(21.35mg/1) because of a large quantity of reducing inorganic matters. 6. All the samples didn't show the distinct decrease of turbidities because of a large quantity of nonbiodegradable inorganic solids.

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Antibacterial and Antioxidant Activities of Solvent Extracts from Different Parts of Hagocho (Prunella vulgaris) (하고초 부위별 용매추출물의 항균 및 항산화 활성)

  • Seo, Jong-Kwon;Kang, Min-Jung;Shin, Jung-Hye;Lee, Soo-Jung;Jeong, Hey-Gwang;Sung, Nak-Ju;Chung, Young-Chul
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.39 no.10
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    • pp.1425-1432
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    • 2010
  • This study was designed to investigate the effects of antioxidant and antibacterial activities of water, ethanol and methanol extracts from root, stem and flower stalk of Hagocho (Prunella vulgaris). The solvent extract yields from root were higher than those from stem and flower stalk, and water extract showed the highest extraction yield against ethanol and methanol extracts. The contents of total phenolic and flavonoid in ethanol extract were significantly higher in stem extract compared with those of root and flower stalk. In the case of water and methanol extracts, however, the contents were the highest in flower stalk. The electron donating ability and reducing power in all test groups were significantly increased in a dose-dependent manner, and antioxidant activities were the highest in methanol extract. In extracts from different parts of Hagocho, the antioxidant activity was the highest in flower stalk followed by stem and root. ABTS radical scavenging ability of water and methanol extracts was above 50% at $100\;{\mu}g/mL$ concentration. Antibacterial activities did not show significant differences depending on parts of Hagocho. However, antibacterial activity of ethanol extract was higher than those of other extracts.

Effects of Roasting Conditions on Physicochemical Properties and Sensory Properties of Liriopis Tuber (로스팅 조건이 맥문동의 이화학적 특성 및 기호도에 미치는 영향)

  • Bae, Kyung-Mi;Park, So-Hae;Jung, Kyung-Hee;Kim, Mi-Jin;Hong, Sun-Hee;Song, Yeong-Ok;Lee, Hee-Seob
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.39 no.10
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    • pp.1503-1508
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    • 2010
  • This study was conducted to investigate physicochemical characteristics, antioxidant activities, and sensory evaluation of water extracts from Liriopis tuber (Liriope platyphylla Wang et Tang; LP) treated with roasting over various temperatures ($150{\sim}190^{\circ}C$). The LP water extracts showed increase of total sugar, reducing sugar, total protein, and total saponins except pH as roasting temperature was elevated. The browning index, and a and b values of color were increased, however, L value was decreased as temperature was elevated. 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, superoxide anion radical, and nitrite scavenging activities and trolox equivalent antioxidant capacity of LP water extracts were increased by 6.77, 2.37, 4.02, and 4.92 times, respectively, after roasting at $190^{\circ}C$. In sensory evaluation, LP water extracts roasted at $170^{\circ}C$ showed the highest scores in color, savory taste, flavor, and overall acceptability.