Ferrous Ion Chelating Activity Research Articles

Antioxidant and tyrosinase inhibition activity of the fertile fronds and rhizomes of three different Drynaria species.

BackgroundFor generations, the rhizomes of Drynaria ferns have been used as traditional medicine in Asia. Despite this, the bioactivities of Drynaria rhizomes and leaves have rarely been studied scientifically.MethodsThis study evaluates the antioxidant properties of the methanolic extracts of the fertile fronds and rhizomes from three species in this genus: Drynaria quercifolia, Drynaria rigidula and Drynaria sparsisora. The phenolic and flavonoid contents of the samples were respectively quantified with the total phenolic content (TPC) and total flavonoid content (TFC) assays, while the antioxidant activities were determined via measuring the DPPH radical scavenging activity (FRS), ferric reducing power (FRP), ferrous ion chelating (FIC) activity and lipid peroxidation inhibition (LPI). The tyrosinase inhibition activity of all three species was also reported.ResultsThe fertile fronds of D. quercifolia were found to exhibit the highest overall TPC (2939 ± 469 mg GAE/100 g) and antioxidant activity amongst all the samples, and the fertile fronds of D. quercifolia and D. rigidula exhibited superior TPC and FRP compared to their rhizomes, despite only the latter being widely used in traditional medicine. The fronds of D. quercifolia had high tyrosinase inhibition activity (56.6 ± 5.0 %), but most of the Drynaria extracts showed unexpected tyrosinase enhancement instead, particularly for D. sparsisora’s fronds.ConclusionThe high bioactivity of the fertile fronds in the fern species indicate that there is value in further research on the fronds of ferns which are commonly used mostly, or only, for their rhizomes.

α- or β-Substituted functional phthalocyanines bearing thiophen-3-ylmethanol substituents: synthesis, characterization, aggregation behavior and antioxidant activity

The tetra α- or β-thiophene substituted metal and metal-free phthalocyanines (Pcs) M[Pc(α-OCH2Thiopen)4] and M[Pc(β-OCH2Thiopen)4] {(α-ThMet-MPc), (β-ThMet-MPc) [ThMet: Thiophene methoxy], M = Zn(II), Co(II) and, 2H} were synthesized from the corresponding 3’-(thiophen-3-ylmethoxy)phthalonitrile or 4’-(thiophen-3-ylmethoxy)phthalonitrile (ThMePN). The structural characterization, spectral, and antioxidant properties of a series of new Pcs were also presented. Both α- and β-substituted Pc complexes increased solubility in polar solvents, such as THF, DMF, and DMSO. FT-IR, 1H-NMR, 13C-NMR, UV–vis, MALDI-TOF/MS spectral, and elemental analysis data were used to characterize the compounds. The aggregation behaviors of 3–8 were also investigated at different concentrations in THF. Antioxidant test methods, α,α-diphenyl-β-picrylhydrazyl radical scavenging activity, metal chelating activity, and reducing power, were used to determine the antioxidant activities. 6 showed very good ferrous ion chelating activity of 81 ± 1%. 6, 5, 4, and 3 showed better reducing power than trolox, ascorbic, acid and butylated hydroxytoluene, commercially used antioxidants.

Bioactivity of β-1,3-xylan Extracted from Caulerpa lentillifera by Using Escherichia coli ClearColi BL21(DE3)-β-1,3-xylanase XYLII

Oligosaccharides extracted from algae exhibit many bioactivities and are used as food additives and dietary supplements. In this study, β-1,3-xylan was extracted from the green algae Caulerpa lentillifera; this compound was hydrolyzed by β-1,3-xylanase XYLII to produce mixed < 3 kDa β-1,3-xylooligosaccharide (XOSmix), which was mainly composed of β-1,3-xylose, β-1,3-xylobiose, and β-1,3-xylotriose. The antioxidant and anticoagulant activities of XOSmix were then examined. Results revealed that the 2,2-diphenyl-1-pikryl-hydrazyl scavenging activity, reducing power, and total antioxidant status of 20 mg/mL XOSmix was equivalent to those of 8.7, 115.1, and 157.3 μg/mL trolox, respectively; whereas the ferrous ion chelating activity of 20 mg/mL XOSmix was equivalent to that of 64.3 μg/mL EDTA. Regarding the anticoagulant activity, XOSmix delayed the activated partial thromboplastin time. These results suggest that XOSmix exhibits potential for application in the food industry.

Antihyperglycemic and antioxidant activities of twig extract from Cinnamomum osmophloeum

This is the first report concerning the α-glucosidase, α-amylase and protein tyrosine phosphatase 1B (PTP1B) inhibitory activities of cinnamon twig extracts. Comparing the antihyperglycemic activity of renewable plant parts, indigenous cinnamon (Cinnamomum osmophloeum; 土肉桂 tǔ ròu guì) twig extracts (CoTE) showed better α-glucosidase and α-amylase activities than leaf, 2-cm branch and 5-cm branch extracts. Chemotype of C. osmophloeum has no influence on the antihyperglycemic activities and proanthocyanidin contents of CoTE. Among four soluble fractions obtained from CoTE by following bioactivity-guided fractionation procedure, the n-butanol soluble fraction (BSF) with abundant proanthocyanidins and condensed tannins, exhibited the best antihyperglycemic and PTP1B inhibitory activities. In addition, the BSF displayed the excellent DPPH free-radical scavenging and ferrous ion-chelating activities. The antihyperglycemic and antioxidant activities of all four soluble fractions from CoTE showed high correlation coefficient with their proanthocyanidin and condensed tannin contents. Furthermore, CoTE had no toxicity on 3T3-L1 preadiocytes. Results obtained demonstrated that CoTE has excellent antihyperglycemic, antioxidant and PTP1B inhibitory activities, and thus has great potential as a source for natural health products.

Antioxidant Properties of Cocoa Beans (Theobroma cacao L.): Influence of Cultivar and Roasting Conditions

Effects of various roasting conditions on antioxidant properties of five Theobroma cacao L. varieties were investigated. The cocoa beans were roasted at four different temperatures (110–150°C) and three different air humidities (0.3–5.0%). The raw cocoa beans were characterized by high antioxidant activities. The antioxidant properties of the roasted cocoa beans varied markedly among the analyzed cultivars and geographical regions and were affected by roasting conditions. Generally, cocoa beans of the cv. Forastero from Brazil exhibited higher total phenolic content, free radical scavenging activity, and metal chelating ability than samples of the other analyzed cocoa varieties. Roasting at 110°C caused negligible changes in total phenolics content and antioxidant activity of cocoa beans, while almost all samples tended to have lower antioxidant potential when roasting temperature increased. The air humidity used in roasting did not affect the total phenolics content and antioxidant activity for lowest roasting temperature (110°C). Moreover, the obtained results revealed that thermal processing at the higher temperatures and elevated air humidity resulted in the higher antioxidant capacities. It was also found that the ferrous ion chelating activity of cocoa beans increased with the roasting temperature (in the range from 110 to 150°C), with the exception of cv. Trinitario from Papua New Guinea. The data showed that roasting at lower temperatures with humid air are more favorable in terms of preserving the bioactivity of roasted cocoa beans.

Antioxidant activities and selected characteristics of gelatin hydrolysates from seabass (Lates calcarifer) skin as affected by production processes.

Antioxidant activities and selected characteristics of gelatin hydrolysates from seabass skin as affected by production processes were investigated. Hydrolysates were prepared using different processes, including hydrolysis during and after gelatin extraction. Samples hydrolysed during gelatin extraction showed a higher degree of hydrolysis (DH) and yield compared with those hydrolysed after gelatin extraction (p < 0.05). All hydrolysates had a creamy yellowish colour. A lower abundance of volatile compounds was found in the hydrolysates produced during gelatin extraction, in comparison with those obtained after gelatin extraction. Hydrolysates prepared during gelatin extraction had higher 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, ferric reducing antioxidative power (FRAP) and ferrous ion chelating activity (p < 0.05). Following a simulated in vitro gastrointestinal digestion, the DPPH radical scavenging activity and FRAP of the hydrolysates was retained, whilst ferrous ion chelating activity increased. The most appropriate conditions for the generation of antioxidant hydrolysates from seabass skin were identified.

Determination of Bioactive Compounds and Antioxidant Activity of Yam (Dioscorea batatas DECNE.) on Thermal Treatment

To better investigate the antioxidative property of thermal treatment yam (Dioscorea batatas DECNE.) in Korea, some established methods were used. 70% Methanol, 70% ethanol and chloroform–methanol (CM, 2:1, v/v) extracts were collected. 70% Methanol extract exhibited stronger antioxidative activity evaluated by ferrous ion chelating activity, NO radical scavenging activity and β-carotene bleaching assays. On the contrary, CM extract was the most effective in inhibiting linoleic acid peroxidation. Yam available in Korea was also analyzed for its bioactive compounds such as lycopene, chlorophyll a, b, tannin, phytic acid and total saponin contents. Total saponin was abundant in thermal treatment, which determined to be 42.52±1.88 mg/g. Based on the results obtained from this study, thermal treatment yam could be used as natural antioxidant source due to its high antioxidant activity and bioactive compound contents.

Proximate Composition, Phenolic Contents and &lt;i&gt;in vitro&lt;/i&gt; Antioxidant Properties of &lt;i&gt;Pimpinella stewartii&lt;/i&gt; (A Wild Medicinal Food)

Present study was intended to examine proximate nutritional and minerals composition, phenolic contents and in vitro antioxidant properties of Pimpinella stewartii, a commonly utilized species as medicinal and flavoring agent by the inhabitants of Pakistani Himalayas. Ethnomedicinal data were collected by semi structured interviews and questionnaires. Standard analytical methods were applied to determine nutrients, minerals and phenolic contents, where as free radical scavenging activities and total antioxidant properties were estimated by different assays. Results indicated that Pimpinella stewartii is an excellent source of carbohydrates, proteins and dietary fibers. Likewise, this specie also contains significant levels of K (6332 ± 56.1), Ca (3141 ± 47.0), Fe (1512 ± 18.7) and Mg (478.6 ±11.4) mg/kg. Comparatively, water extracts showed higher concentrations of phenolic contents than acetone extracts, showing significant difference (p<0.05). Flavonoid content was maximum in water extract at 98.67 ± 0.14 mg Rt Eq/100 g FW, followed by flavonols, total phenolics and ascorbic acid. Phosphomolibdenium complex assay (PMA) exhibited highly significant total antioxidant capacity at 86.26 ± 0.53 µM AAE/100g FW for acetone extract, followed by % DPPH radical scavenging activity (62.39 ± 0.40), whereas in water extracts measured levels were highest for ferrous ion chelating activity and ferric ion reducing antioxidant power (FRAP). Pimpinella stewartii was found rich source of nutrients and phenolic contents, and demonstrated significant in vitro antioxidant properties. Furthermore, in depth investigation of phytochemical profiling, in vivo antioxidant properties and biological activities could be useful to promote consumer health and prevention of degenerative diseases.

Phenolic compounds and antioxidant properties of high hydrostatic pressure and conventionally treated ginseng (Panax ginseng) products

High hydrostatic pressure (HHP) is an attractive method for food preservation due to resulting improvements in the quality characteristics of foods, in addition to microbial inactivation. This study aimed at improving the nutraceutical potential of red ginseng (Panax ginseng C.A. Meyer). HHP treatment of 600 MPa for 1 min at room temperature in conjunction with conventional steaming and drying processes during red ginseng manufacture significantly (P<0.05) increased the total phenolic compounds (from 1.13 to 1.37 mg maltol equivalent/g of red ginseng), particularly maltol (4.38 to 12.61 mg/100 g of red ginseng). Comparison of HHP-red ginseng with conventional red ginseng and white ginseng showed that HHP-red ginseng had a stronger ability to scavenge 1,1-diphenyl-2-picrylhydrazyl, hydroxyl, and nitric oxide radicals. The ferrous ion chelating and superoxide dismutase activities of HHP-red ginseng were also improved. HHP-red ginseng exhibited a stronger inhibition of rat liver microsomal lipid peroxidation than normal red ginseng. The application of HHP in red ginseng processing is a promising technique to enhance availability of phenolic compounds and nutraceutical characteristics.

추출방법에 따른 양파껍질 추출물의 품질특성 및 항산화활성 비교

This study was conducted to evaluate the antioxidant activities and the quality characteristics of 70% ethanol extracts from onion peels with different extraction methods (autoclave extraction, AE; low temperature high pressure extraction, LTPE; reflux extraction, RE; and stirrer extraction, SE). The yields of AE, LTPE, RE and SE were 9.00%, 5.39%, 13.21% and 12.41%, respectively. The total polyphenol and flavonoid contents in the AE were significantly higher than in the other extracts. The DPPH radical scavenging abilities with a concentration of 100 mg% (w/v) were : AE, 28.9%; RE, 26.07%; LTPE, 24.35%; and SE, 19.53%. The ABTS radical scavenging ability and the nitrite scavenging activity showed the same tendency as that of the DPPH radical scavenging ability. The angiotensin –converting enzyme (ACE) inhibitory activities of the LTPE and AE were higher than those of the RE and SE. The α-Glucosidase inhibitory activity of the RE was higher than that of the extracts with other extraction methods. The nitrite scavenging activities with a concentration of 10 mg/mL were: AE. 33.97%; RE, 35.47%; LTPE, 21.86%; and SE, 21.71%. The ferrous ion chelating activity of the LTPE (54.73%) was significantly higher than that of the other extracts. These results suggest that AE is the superior method for the enhancement of anti-oxidant activity, and onion peel can be used as a natural antioxidant material for health foods and can be a good ingredient of functional foods.

Novel phthalocyanines containing resorcinol azo dyes; synthesis, determination of pKa values, antioxidant, antibacterial and anticancer activity

There are many studies about effects on health of compounds having azo groups in literature. However, anticancer, antimicrobial and antioxidant properties of phthalocyanines containing azo dyes are unknown. Therefore, the new metallophthalocyanines (M: Mn, Co, Zn) substituted with resorcinol azo dyes were synthesized and anticancer, antimicrobial and antioxidant properties investigated. All phthalocyanines were synthesized by the microwave assisted method. The structures were characterized by elemental analysis, 1H NMR, 13C NMR, UV/vis, IR and Mass spectroscopy techniques. The antioxidant capacities were analyzed through radical scavenging of DPPH and chelating ability to ferrous cation. The highest DPPH activity was obtained from compounds (1c and 2c) and the best ferrous ion chelating activity was determined from compound 2. The antibiotic activities were evaluated by disc diffusion method. Compound 2 exhibited antibacterial activity against studied bacteria, but the other compounds had no significant antibacterial effect. Cytotoxicity, apoptotic and necrotic effects were examined on cancer cells MCF-7 and healthy fibroblast cells. Compounds 1, 1a and 2a seem to be proper for the future cancer therapy researches. pKa values were determined by potentiometrically according to the half-neutralization method in N,N-dimethyl formamide. The effect of pH on the electronic absorption spectra of compounds (1, 2, 1c and 2c) was reported. The newly synthesized compounds show positive solvatochromism behavior.

Antioxidant and Anticholinesterase Potential of SixThymusSpecies

The present study aimed to evaluate antioxidant and acetylcholinesterase (AChE) inhibitory activities of the ethanolic extracts of six selected Thymus species growing in Croatia (T. longicaulis, T. praecox subsp. polytrichus, T. pulegioides, T. serpyllum subsp. serpyllum, T. striatus, and T. vulgaris). Antioxidant effectiveness was assessed using six different assays, in comparison with rosmarinic acid, luteolin, and reference antioxidants. All tested Thymus extracts possessed DPPH (IC50 = 3–6 μg/mL) and nitric oxide (IC50 = 70–177 μg/mL) free radical scavenging activities, strong reducing properties (IC50 = 11–15 μg/mL), ferrous ion chelating activity (IC50 = 126–389 μg/mL), ability to inhibit lipid peroxidation (IC50 = 34–80 μg/mL), and high total antioxidant capacities (238–294 mg AAE/g). AChE inhibitory activity was examined using Ellman's colorimetric method and all tested extracts showed anti-AChE activity in a dose dependent manner. The values of 10–28%, 23–39%, and 64–86% were obtained for tested concentrations of 0.25, 0.5, and 1 mg/mL, respectively. Additionally, the contents of total hydroxycinnamic derivatives, flavonoids, and tannins in dried plant samples were determined spectrophotometrically. Our results highlighted Thymus species as a rich source of natural antioxidants and AChE inhibitors that could be useful in preventing and treating Alzheimer's disease and other neurodegenerative disorders.

Tyrosinase Inhibition, Super Oxide Anion and Nitric Oxide Radical Scavenging Properties of Artemisia absinthium Essential Oil

:Water-distilled essential oil from the leaves of Artemisia absinthium L. collected from Ardabil, north-western Iran, was investigated for enzyme inhibition, radical scavenging properties and phytochemical analysis. In this study, total phenolic content (TPC), ferrous-ion chelating (FIC), superoxide anion and nitric oxide radical scavenging and tyrosinase inhibition activity of the leaf essential oil of A. absinthium was determined. TPC of the leaf oil of A. absinthium was determined to be 168.86 ± 9.50 µg gallic acid equivalent/mg sample. The IC of ferrous-ion chelating of A. absinthium oil was 900.32 µg. Superoxide anion and nitric oxide radical scavenging activities of this oil had IC50 of 74.85 µg and 133.34 µg respectively. The IC50 of tyrosinase inhibition activity of A. absinthium oil was 4.52 mg. There was not correlation between ferrous ion chelating activity with total phenolic implying that the oil contain no chelating ligands. The effects of radical scavenging and tyrosinase inhibition tests are ascribed that the leaf oil of A. absinthium have good potential as a natural antioxidant agent.

Evaluation of antioxidant activities and contents in bran extracts of Thai pigmented rice using chemical and cellular assays

Due to adverse effects of synthetic antioxidants, pigmented rice has become attractive as potential sources of natural antioxidants to prevent oxidative stress implicated in many chronic diseases. In the present study, antioxidant activities of ethanol-water (70:30, v/v) bran extracts of 11 Thai pigmented rice (red and purple) and 2 non-pigmented rice varieties were evaluated by chemical assays (DPPH and ABTS radical scavenging and ferrous ion chelating assays) and cellular assays (intracellular free radical scavenging activity-NBT and DCF assays). Also, contents of total phenolics and their subtypes (flavonoids, proanthocyanidins, and anthocyanins) were assessed using colorimetric assays. Correlations between these contents and antioxidant activities were further analyzed. The results revealed that the pigmented rice bran extracts exhibited higher scavenging activity in chemical assays (IC50= 5.3 – 46.9 µg/ml) and in NBT (% inhibition = 12.3 – 62.6%) and DCF (% inhibition = 31.4 – 70.2%) assays at 30 µg/ml as compared to the non-pigmented rice extracts. High correlations between such activity and contents of phenolics and flavonoids indicated their contribution to the strong scavenging activity in red rice followed by purple rice bran extracts. In particular, noticeably high contents of proanthocyanidins in red bran and anthocyanins in purple bran as well as their positive correlations with the scavenging activity strongly suggest that they are the phenolic subtype mainly accounting for such strong activity in these rice varieties. In addition, the pigmented rice bran extracts demonstrated modulate ferrous ion chelating activity (IC50= 0.62 – 0.87 mg/ml) and modulate correlations of such activity with contents of phenolics and flavonoids. In particular for the red rice bran extracts, this activity was partly due to the presence of proanthocyanidins. Thus, pigmented rice bran extracts are abundant, safe, and inexpensive sources of potent natural antioxidants.

DFT calculations, spectroscopy and antioxidant activity studies on (E)-2-nitro-4-[(phenylimino)methyl]phenol

We have reported synthesis and characterization of (E)-2-nitro-4-[(phenylimino)methyl]phenol by using X-ray crystallographic method, FT-IR and UV–vis spectroscopies and density functional theory (DFT). Optimized geometry and vibrational frequencies of the title compound in the ground state have been computed by using B3LYP with the 6-311G+(d,p) basis set. HOMO–LUMO energy gap, Non-linear optical properties and NBO analysis of the compound are performed at B3LYP/6-311G+(d,p) level. Additionally, as remarkable properties, antioxidant activity of the title compound (CMPD) has been determined by using different antioxidant test methods i.e. ferric reducing antioxidant power (FRAP), hydrogen peroxide scavenging (HPSA), free radical scavenging (FRSA) and ferrous ion chelating activities (FICA). When compared with standards (BHA, BHT, and α-tocopherol), we have concluded that CPMD has effective FRAP, HPSA, FRSA and FICA.

Antioxidant and antihypertensive activity of gelatin hydrolysate from Nile tilapia skin

Fish skin, a by-product from fish processing industries, still contains a significant amount of protein-rich material. Gelatin was extracted from Nile tilapia skin with the yield 20.77 ± 0.80% wet weight. Gelatin was then separately hydrolyzed by proteases, including bromelain, papain, trypsin, flavourzyme, alcalase and neutrase. Low molecular weight gelatin hydrolysate (<10kDa) has a great potential as an antioxidant agent. Flavourzyme hydrolysate has potent activity on ABTS radical scavenging (1,413.61 ± 88.74μg trolox/mg protein) and also inhibits the oxidation of linoleic acid at a high level (59.74 ± 16.57% inhibition). The greatest reducing power is in alcalase hydrolysate (4.951 ± 1.577mM trolox/mg protein). While, bromelain hydrolysate has the highest ferrous ion chelating activity (86.895 ± 0.061%). Evaluation of the angiotensin-I-converting enzyme's inhibitory activity indicates that all hydrolysates have great potency as an antihypertensive agent. All studied tilapia skin gelatin hydrolysates contain potent antioxidant and anti-hypertensive effects.

Synthesis of some metallophthalocyanines with dimethyl 5-(phenoxy)-isophthalate substituents and evaluation of their antioxidant-antibacterial activities

The synthesis, characterization, spectral, antioxidant and antibacterial properties of dimethyl 5-(phenoxy)-isophthalate substituted Zinc, Cobalt, Copper, and Nickel phthalocyanines are reported. The novel compounds have been characterized by using electronic absorption, nuclear magnetic resonance spectroscopy, infrared, elemental analysis and mass spectrometry. The antioxidant and antibacterial activities of newly synthesized phthalocyanines and its starting material are tested. The DPPH free radical scavenging ability of phthalocyanine Co(II) and Zn(II) complexes on DPPH are 44.8% and 40.1% at 100mg/L concentration, respectively. The phthalocyanine Co(II) and Cu(II) complexes show very strong ferrous ion chelating activity of 91.2% and 89.3% at concentration of 100mg/L, respectively. Compound 3 displays strong reducing power like α-tocopherol. Antibacterial activities of phthalocyanine Co(II) and Amikacin (30μg/disk) against Micrococcus luteus (ATCC 9341) are 16mm in diameter.

Pistachio (Pistacia vera L.) Gum: a potent inhibitor of reactive oxygen species

In the present study, in order to evaluate antioxidant and radical scavenging properties of Pistachio gum (P-Gum), different bioanalytical methods such as DPPH• scavenging activity, DMPD•+ radical scavenging activity, total antioxidant activity determination by ferric thiocyanate, reducing ability Fe3+–Fe2+ transformation, Cuprac and FRAP assays, scavenging by riboflavin-methionine-illuminate system and ferrous ions (Fe2+) chelating activities by 2,2′-bipyridyl reagent were performed separately. P-Gum inhibited 54.2% linoleic acid peroxidation at 10 µg/ml concentration. On the other hand, BHA, BHT, α-tocopherol and trolox, pure antioxidant compounds, indicated inhibition of 80.3%, 73.5%, 36.2% and 72.0% on peroxidation of linoleic acid emulsion at the same concentration, respectively. In addition, all of sample had an effective DPPH•, DMPD•+ and scavenging, Fe3+ reducing power by Fe3+–Fe2+ transformation and FRAP assay, Cu2+ reducing ability by Cuprac method and Fe2+ chelating activities.

Spectroscopic studies on the antioxidant activity of ellagic acid

Ellagic acid (EA, C14H6O8) is a natural dietary polyphenol whose benefits in a variety of diseases shown in epidemiological and experimental studies involve anti-inflammation, anti-proliferation, anti-angiogenesis, anticarcinogenesis and anti-oxidation properties. In vitro radical scavenging and antioxidant capacity of EA were clarified using different analytical methodologies such as total antioxidant activity determination by ferric thiocyanate, hydrogen peroxide scavenging, 1,1-diphenyl-2-picryl-hydrazyl free radical (DPPH) scavenging, 2,2′-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical scavenging activity and superoxide anion radical scavenging, ferrous ions (Fe2+) chelating activity and ferric ions (Fe3+) reducing ability. EA inhibited 71.2% lipid peroxidation of a linoleic acid emulsion at 45μg/mL concentration. On the other hand, butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA), α-tocopherol and ascorbic acid displayed 69.8%, 66.8%, 64.5% and 59.7% inhibition on the peroxidation of linoleic acid emulsion at the same concentration, respectively. In addition, EA had an effective DPPH• scavenging, ABTS+ scavenging, superoxide anion radical scavenging, hydrogen peroxide scavenging, ferric ions (Fe3+) reducing power and ferrous ions (Fe2+) chelating activities. Also, those various antioxidant activities were compared to BHA, BHT, α-tocopherol and ascorbic acid as references antioxidant compounds. These results suggested that EA can be used in the pharmacological, food industry and medicine because of these properties.

흑마늘과 미나리를 이용하여 제조한 음료의 품질 및 항산화 특성

The quality and antioxidative characteristics of drinks prepared with different mixing ratios of black garlic and Oenanthe javanica DC., BD-1 (black garlic only), BD-2 (black garlic:Oenanthe javanica DC.=2:1), BD-3 (black garlic:Oenanthe javanica DC.=1:1), and BD-4 (black garlic:Oenanthe javanica DC.=1:2), were studied. The pH increased with the increasing concentration of Oenanthe javanica DC. extract in all the tested drinks, but the sugar contents decreased. The total polyphenol contents of the drinks were 28.48 μg/mL (BD-1), 41.91 μg/mL (BD-2), 42.36 μg/mL (BD-3), and 46.96 μg/mL (BD-4). The SOD-like activity was highest for BD-4 (18.60%), followed by BD-3 (15.53%), BD-2 (12.53%), and BD-1 (10.27%). The thiobarbituric acid reactive substances (TBARS) was highest for BD-4 (52.51%), followed by BD-3 (45.70%), BD-2 (39.44%), and BD-1 (28.72%). The ferrous ion chelating activity increased with the increasing concentration of Oenanthe javanica DC extract, and BD-4 showed the best activities among all the tested drinks. The water-soluble vitamin content (vitamins B1, B2, B6, and C) of BD-4 (1197.77 μg/mL) was higher than those of the other drinks (BD-1, 213.02 μg/mL; BD-2, 477.87 μg/mL; BD-3, 914.72 μg/mL), and the vitamin C (806.21 μg/mL) content of the water-soluble vitamins at BD-4 was higher than those of vitamins B1 (68.04 μg/mL), B2 (312.51 μg/mL), and B6 (11.01 μg/mL). BD-4 showed the best score in the sensory evaluations, such as in the evaluation of the color, flavor, taste, and overall acceptability.