Nitrite Scavenging Ability Research Articles

냉동 온도에 따른 마늘 추출물의 생리활성 변화

This study investigated the physiological activities of garlic extracts frozen at -20, -80, and -196°C. To determine the optimum freezing temperature for maintaining garlic’s physiological activity, antioxidant and antibacterial activities were investigated. The antioxidant activities were determined by DPPH radical scavenging ability, SOD-like activity, nitrite-scavenging ability, and reducing power. Total phenolic compounds and flavonoids of garlic extract frozen at 4°C (control) were measured as 6.91±0.69 μg GAE/g and 0.315±0.017 μg QE/g, respectively. Although the content of total phenolic compounds was not affected by the different freezing temperatures, the flavonoids contents of garlic extract frozen at -20°C were slightly decreased. The DPPH radical scavenging ability of garlic extracts (2 mg/mL) frozen at -80°C was 61%, whereas those frozen at -20°C and -196°C were 51%. SOD-like activity was slightly increased by freezing. However, the nitrite scavenging ability (18% at pH 3.0) and reducing power (OD700=1.6) were not affected by freezing temperatures. Antimicrobial activities did not show significant differences depending on freezing temperatures. Taken together, the physiological activities of the frozen garlic extracts were not significantly changed by the freezing temperatures; however, the antioxidant and antibacterial effects of the phenolic compounds and flavonoids were maintained at -80°C. These results suggest that -80°C frozen garlic could maintain a higher quality than the conventional freezing method (-20°C) without loss of physiological activities during the storage.

야생 및 재배 참취 에탄올 추출물의 항산화성

The purpose of this study was to evaluate the functionality of ethanol extract of Aster scaber by analyzing anti-oxidant components and anti-oxidant activities, which was grown in wild and culture field. The yields of Aster scaber ethanol extracts were high after blanching treatment. The polyphenol content of dried Aster scaber grown in wild was 35.59 mg/g, which was higher than that of Aster scaber grown in culture field. The electron donating ability in all Aster scaber extracts were increased with increase in extract concentration, and the electron donating ability was the highest in extracts of the dried Aster scaber after blanching. The SOD-like activity of Aster scaber was the highest in its extract grown in wild field. In addition, the SOD-like activities of extracts of the dired Aster scaber after blanching were highest among the extracts of cultivated Aster scaber. The nitrite scavenging ability of extracts was increased at pH 1.2, and those was the highest in wild fresh Aster scaber. The inhibition effects on xanthine oxidase and tyrosinase were increased with increase in extract concentration, and the inhibition effects of extracts of Aster scaber in wild field were higher than those grown in culture field. Therefore, the consumption of Aster scaber would provide beneficiary effects due to its antioxidant activities and prevention of aging. The development of various processed food using Aster scaber will promote the consumption and its values.

Purification, Dynamic Changes and Antioxidant Activities of Oleuropein in Olive (O lea Europaea L.) Leaves

Oleuropein was extracted from olive leaves by ultrasonic-assisted method and purified by silica gel column chromatography. The sample was identified as oleuropein by UV, infrared, mass spectroscopy and nuclear magnetic resonance spectroscopy analysis. Oleuropein and total phenolic contents over a year were determined by high-performance liquid chromatography and Folin–Ciocalteu methods. The results showed that 13.52% of pure oleuropein was found with a high purity of 96.54% and purification efficiency of 78.49%. Oleuropein and total phenolic contents of different olive varieties were quite different, but both had similar trends over the year. Five methods, including DPPH (2,2-diphenyl-1-picrylhydrazyl), ABST (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt), ferric reducing antioxidant power, total reducing power and nitrite-scavenging ability, were used to evaluate the antioxidant activities of oleuropein, and the IC50 were 34.54 ± 0.14 μg/mL, 18.79 ± 0.82 μg/mL, 75.32 ± 1.83 μg/mL, 13.80 ± 0.68 μg/mL and 1.00 ± 0.08 mg/mL, respectively. Practical Applications This study provides information on the changes in contents including oleuropein and total phenolics in a year to help understand the relationship between content of oleuropein and various influencing factors. Currently, the metabolic pathways of oleuropein are not clear. These results provide information for the study of the metabolism of phenolic compounds in olive and promote research at the molecular level. Oleuropein occupies a large proportion of total polyphenols in olive and can be to be purified by silica gel column chromatography with high purification efficiency for industrial production and laboratory production. In addition, the comprehensive evaluation of activity in vitro shows that oleuropein is more useful than BHT (2,6-di-tert-butyl-4-methylphenol) for the application in food and human health.

삼채부위별 에탄올 추출물의 생리활성탐색

Abstract Biological compounds such as crude saponin and total polyphenol were determined in Allium hookeri roots and leaves. In addition, activities of DPPH radical scavenging activity, hydroxyl radical scavenging activity, α-amylase inhibition activity and nitrite scavenging were detected in concentrates of 70% ethanol extracts of Allium hookeri roots and leaves. The crude saponin content of the roots and leaves were 4.28 mg/g, and 4.17 mg/g, respectively. Total polyphenol and total flavonoid content was higher in leaves than roots. Furthermore the DPPH radical scavenging activity and hydroxyl radical scavenging activities of leaves was higher than roots. For α-glucosidase inhibitory activity, 70% ethanol extracts of Allium hookeri roots and leaves showed 60% activity inhibition at a 10 mg/mL concentration. Nitrite scavenging abilities under acidic conditions were most effective for Allium hookeri leaves extracts. These results suggested that Allium hookeri leaves might be used as the components of health functional food.Key words: crude saponin, total polyphenol, radical scavenging activity, α-amylase inhibition activity, nitrite scavenging activity

증포 천마 발효물의 항산화 활성 및 성분변화

Objectives : The objective of this study is to evaluate antioxidant activity and the main component content change of steaming-drying fermented Gastrodiae rhizoma extract. Methods : The antioxidant activities were determined for total polyphenol, flavonoid contents, SOD-like activity, electron donating activity, nitrite scavenging ability and major functional components(gastrodin and 4-hydroxybenzyl alcohol content) were also measured. Results : The polyphenol content of fermented Gastrodiae rhizoma by S. cerevisiae were higher than those of fermented Gastrodiae rhizoma by A. oryzae, and when the fermentation period is extended. SOD like activity of fermented Gastrodiae rhizoma showed to be increased by fermentation with S. cerevisiae than fermentation by A. oryzae. Electron donating activity of fermented Gastrodiae rhizoma were increased at almost parallel level as vitamin C, by fermentation. Notably, fermentation by A. oryzae was moderately better than fermentation by S. cerevisiae. Flavonoid content of Gastrodiae rhizoma showed to increasing by fermentation, particularly fermentation by S. cerevisiae was proven to be more effective than by A. oryzae. The more steaming-drying or increased period of fermentation would be resulted in more gastrodin contents but under the same conditions, 4-hydroxybenzyl alcohol content of fermentation by A. oryzae in case of steaming and drying 1 time and 3 time was higher than control. Conclusions : These results has strongly hint the possible applicability of fermentation might be effective to improve the diverse biological activities of Gastrodiae rhizoma and may further supports to develop a functional food materials.

통밤을 첨가한 탁주의 품질특성 및 생리활성

Abstract This study investigated the quality characteristics and physiological activities of takju prepared with whole chestnut (15%, 30% and 50% with steamed rice) during fermentation. The pH level began to decrease after the secondary brewing stage. The total acid as well as the organic acid content increased during fermentation. Lactic acid and succinic acid were the main organic acids in takju fermented with whole chestnut. The level of total sugar and reducing sugars in takju fermented with whole chestnut increased at the first brewing stage and then slowly decreased after 4 days of fermentation. Also, the total number of viable cells and microbial populations such as lactic acid bacteria and yeast in the treatments increased to about 108 CFU/mL after 1 days of fermentation and then decreased gradually afterward. The ethanol content in takju fermented with whole chestnut rapidly increased during the initial 4 days of fermentation, to a maximum content of 18.2% after 8 days. The colour values of the treatments did not show any significant differences between 0% and 15% chestnut content. However L value decreased, while the a and b values increased when the whole chestnut content above 30%. The total polyphenol level, electron donating ability, nitrite-scavenging ability and ferrous ion effect also increased as the ratio of whole chestnut increased. Sensory scores of takju fermented with 15% chestnut were greater than those of takju prepared by other treatments.Key words: whole chestnut, takju, fermentation, quality characteristics, physiological activities

Antioxidant and ACE Inhibitory Activity of Cultivated and Wild Angelica gigas Nakai Extracts Prepared Using Different Extraction Conditions.

The purpose of this study was to investigate the biological activities of cultivated Angelica gigas Nakai (CAG) and wild Angelica gigas Nakai (WAG) extracts prepared by extraction with water, 30% ethanol, 60% ethanol, or 90% ethanol. The electron donating ability of the WAG extracts was higher than that of the CAG extracts and 0.1% and 1.0% solutions of the comparative substance, L-ascorbic acid. The superoxide dismutase-like activity of the CAG extracts was higher than that of WAG extracts. Superoxide dismutase-like activity was highest (33.95%) in the CAG water extract. The total polyphenol content was highest in the 60% ethanol extracts of WAG. The nitrite scavenging ability of the CAG and WAG extracts was highest at a pH of 1.2. The tyrosinase inhibitory effect was highest (43.72%) in the water extract of WAG. The angiotensin converting enzyme inhibitory activity was highest (83.84%) in the 60% ethanol extract of WAG. The results of the present study will be useful for understanding the antioxidant and angiotensin-converting enzyme inhibitory activities of Angelica gigas Nakai extracts.

Anti-wrinkle and Antioxidant Activity of the Extract of Albizzia julibrissin Leaves

In the current study, extract from the leaves of Albizzia julibrissin was prepared using either water (ALW) or 80% ethanol (ALE). The total flavonoid and polyphenol compound contents, the anti-wrinkle and whitening effects, and the antioxidant activities of the organic solvent fractions from the extracts were investigated. The total flavonoid and polyphenol compound contents of ALE were 99.40 mg/g and 154.32 mg/g, respectively. The inhibition of xanthine oxidase found for ALW and ALE at 2.0 mg/mL were both over 96%, and there were no significant differences in ascorbic acid. At a concentration of 2,000 μg/mL, the levels of elastase and collagenase inhibition underlying the anti-wrinkle effect of ALW were 23.46% and 48.23%, respectively. The level of tyrosinase inhibition responsible for whitening activity was 21.72% in ALE. Additionally, the nitrite scavenging ability of ALE at pH 1.2, was 78.03% and the SC50 was calculated at 578.78 μg/mL. The superoxide dismutase-like activity of ALE at 2.0 mg/mL was 28.97%, and the 1,1diphenyl-2-picrylhydrazyl radical activity of ALE was 95.94%. Furthermore, the SC50 values for ALW and ALE were 118.68 μg/mL and 81.98 μg/mL, respectively. These results suggested that the extract from the leaves of A. julibrissin may be considered as a potential resource for the development of functional cosmetic materials.

추출조건에 따른 노랑느타리버섯 추출물의 항산화 활성

Physiological activities of extracts form Pleurotus cornucopiae were examined. DPPH radical scavenging activity of water extract was 70.22 percent at 4 mg/mL, which was the highest among all extracts. Total polyphenol content of water extract was 26.34 mg/g, which was the highest value for all extraction conditions. Superoxide anion radical scavenging activities ranged from 50.17 to 80.56 percent at 1, 2, and 4 mg/mL, which were higher than the ascorbic acid activity (56.19% at 10 mg/mL) (P<0.05). ACE inhibitory activities were higher in ethanolic extracts than in water extracts. Nitrite-scavenging abilities under acidic conditions (pH 1.2 and pH 3.0) were the most effective among all the extracts. These results will be useful for understanding the physiological activities of Pleurotus cornucopiae.

대추 추출물과 이를 첨가한 호상 요구르트의 항산화능

Abstract The purpose of this study was to evaluate the jujube hot-water extraction and antioxidant. After extraction of hot-water jujube, general composition analysis and functional tests were performed. The results of general composition analysis showed 22.33% of moisture content, 0.71% of crude lipid, 5.21% of crude protein, and 3.87% of ash. From DPPH test results, in concentrations of 1,000 μg/mL of jujube extracts, electron donating ability was shown with 68.24%. The SOD ability in concentrations of 1,000 μg/mL was 13.12%. The nitrite scavenging ability of jujube extracts was 11.79% at 1,000 μg/mL. The yogurt with 0, 1, 2, 3 and 4% of jujube extracts was made, and the general composition analysis and the functional tests were performed. The results of the general composition analysis of jujube yogurt, showed 74.71~76.56% of moisture contents, 1.31~3.38% of crude lipid, 2.13~3.40% of crude protein, and 1.18~1.28% of ash. The DPPH test results showed 46.33% for 1% added jujube extract, 53.78% for 2% added jujube extract, 90.87% for 3% added jujube extract, and 89.58% for 4% added jujube extract. The SOD ability showed 4.93% for 1% added jujube extract, 7.28% for 2% added jujube extract, 11.38% for 3% added jujube extract, and 11.50% for 4% added jujube extract. Key words: jujube, jujube extract, antioxidant activity, curd yogurt, functional food

대두와 쥐눈이콩 추출물의 항산화 활성에 관한 연구

This study was carries out to analyzed the antioxidant activities of extracts extrated from soybean and small black bean for the development of functional materials. Yields of hot-water and ethanol extracts were higher in the soybean than small black bea, and yields of hot-water extracts were higher than ethanol extracts. Total phenol contents were 26.22 mg/g in the ethanol extracts from small black bean, and were higher than those in the soybean extracts. Total flavonoid contents were 30.52 mg/g of hot-water extracts from small black bean. The EDA values were increased by the increase of extract concentrations and were high in the hot-water and ethanol extracts from bean and small black bean The EDA values was high in the extracts of small black bean from low concentrations. The SOD-like activity of hot-water and ethanol extracts from small black bean was higher than those of soybean extracts. The SOD-like activity was 73%, 62% of the hot-water and ethanol extracts from small black bean in 10 ml/mL extract concentration, respectably. The nitrite scavenging ability was high extracts from soybean was 47.60% in pH 1.2, Those of hot-water extracts were higher than in ethanol extracts in 10 ml/mL extract concentration. The xanthine oxidase inhibitory activities were increased by the increase of extract concentrations and were high in ethanol extracts from small black bean of low concentration. The xanthine oxidase inhibitory activities was hot-water extracts from soybean were higher than 5 ml/mL extract concentration than those of other extracts. The inhibitory activities of tyrosinase were increased by increase of extract concentrations and were high each other 42.05%, 45.67% of hot-water and ethanol extracts from small black bean in 10 ml/mL extract concentration. Reducing power was increased by increase of extract concentrations in extracts of small black bean, and were high more than double in hot-water and ethanol from small black bean than extracts of soybean.

건조방법을 달리한 오미자의 품질특성 및 항산화 효과

The antioxidative effect and quality characteristics of different drying methods (hot air drying, far-infrared radiation drying, vacuum freeze drying) from Schizandra Chinensis Baillon were investigated. The moisture contents and water activity(Aw) contents each 4.46% and 0.38 values of the vacuum freeze drying were lower than those of other samples. A significant not difference in pH values occurred in all samples (p&lt;0.05). The highest content °brix vacuum freeze drying was 6.60 °Brix respectively. The turbidity values of the samples were hot air drying 8.24 T%, far infrared radiation drying 0.32 T%, vacuum freeze drying 71.85 T%. The Hunter’s L, a and b values of vacuum freeze drying were higher than those of other samples. The order of the free sugar content was glucose&gt; fructose&gt;sucrose, and that of the total free sugar contents were vacuum freeze drying (6.33 g/100 g) &gt; far infrared drying (5.01 g/100 g) &gt; hot air drying (3.73 g/100g). Antioxidant acitivy (DPPH radical scavenging, ABTS radical scavenging) and total phenol, total flavonoid, and total tannin content was highest in vaccum freeze drying than other different drying methods except nitrite scavenging ability.

Physiological Activity of Equisetum arvense Fertile Stems Extracts as Beauty Materials

The water and 70% ethanol extracts of Equisetum arvense fertile stems were carried out to investigate the whiting, anti-wrinkle and physiological activity of the possibility as a cosmetic material. The contents of soluble protein of water and ethanol extract were determined as 21.96 mg/g and 23.07 mg/g, respectively. The reducing sugar contents of water extract contained 147.54 mg/g and ethanol extract contained 108.83 mg/g. The contents of flavonoid and polyphenol compound of water extract were 28.45 mg/g and 22.36 mg/g, that of ethanol extract were 28.25 mg/g and 26.72 mg/g, respectively. The tyrosinase inhibition activities of both extracts were less than 10% inhibition. The collagenase and xanthine oxidase inhibition of water extract were 18.86% and 33.82%, that of ethanol extract were 24.96% and 37.25% at 1.0 mg/mL. The electron donating ability of water extract was 94.60% and that of ethanol extract was 87.21%, respectively. In the analysis of nitrite scavenging ability of pH 1.2 condition, ethanol extract (64.44%) showed a significantly higher effect than water extract (43.51%). The SOD like activity of water and ethanol extract showed less than 17% at 1.0 mg/mL concentration. This suggest that the ethanol extract of E. arvense fertile stems have the potential to be used as physiological activity source for the beauty food and cosmetic material.

능이버섯 추출물의 생리활성 효과

Physiological properties of Sarcodon aspratus extracts were investigated. Yields of water, 30, 60, and 90% ethanolic extracts were 52.10, 46.90, 41.50, and 32.20%, respectively. The 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity of 60% ethanolic extract was 40.40% at a concentration of 4 mg/mL, which was highest of all the extracts. The polyphenol content of 60% ethanolic extract was the highest at 16.23 mg/g at a concentration of 1 mg/mL. Superoxide anion radical scavenging activities were 56.30～77.05% at concentrations of 1, 2, and 4 mg/mL, which were better than the ascorbic acid activity (56.19% at 10 mg/mL) (P<0.05). Nitrite-scavenging ability was the most effective in 30% ethanolic extract. A pH level of 3.0 was the most effective for all extracts. Angiotensin-converting enzyme inhibitory activities of Sarcodon aspratus extracts were from 52.67 to 89.52%.

Antioxidant Properties of Commercial Noodles Supplemented with Functional Ingredients

We investigated noodles supplemented with functional ingredients for their antioxidant properties, including total phenol, flavonoid contents, electron donating, nitrite scavenging abilities and ferrous ion chelating effect. The total polyphenol contents of functional noodles arranged in order of decreasing concentration were kudzu (7.98%) ＞ green tea (4.99%) ＞ pumpkin (5.03%) ＞ mulberry leaves (4.99%) ＞ mugwort (4.23%) ＞ cactus (3.57%) ＞ kelp (3.33). The total flavonoid contents in green tea noodles were the highest as 4.35%. The electron donating ability in mugwort noodle was the highest as 12.27% at 1,000 ppm. This amount was 4.85 times than that of wheat flour noodle (2.53%). The nitrite scavenging ability of functional noodles at pH 1.2 arranged in order of decreasing concentration were green tea (66.52%) ＞ cactus (55.12%) ＞ kudzu (52.67%) ＞ pumpkin (50.50%) ＞ mulberry leaves (43.58%) ＞ kelp (41.41%) ＞ mugwort (37.66). The nitrite-scavenging ability of green tea noodle was lower than ascorbic acid (natural antioxidant) 77.83%, while that of green tea noodle was similar with BHT (artificial antioxidant) 69.45%. The ferrous ion chelating effect of noodles containing kelp were the highest as 27.02%. All of the experimental results showed good antioxidant property. Thus, noodles supplemented with mulberry leaves, cactus, mugwort, green tea, pumpkin, kelp or kudzu, demonstrated to have good functional effects for human health.

화장품 개발을 위한 배롱나무(Lagerstroemia indica Linnaeus) 가지 추출물의 생리활성에 관한 연구

배롱나무 가지가 기능성화장품 소재 및 천연물 의약품으로써 활용 가능성이 있는지 검토해 보고자 그 생리활성을 확인하기 위해서 DPPH radical 소거능 측정, ABTS radical cation decolorization 활성, Nitrite 소거작용, collagenase 저해활성을 측정하였다. DPPH radical 소거능의 경우 배롱나무 가지의 아세톤 추출물은 50 ppm에서 73%의 항산화능을 나타내었으며 합성항산화제인 BHA는 50 ppm에서 90% 이상의 높은 항산화능을 보여준다. ABTS radical cation decolorization 활성은 50 ppm에서 78% 이상 높은 항산화활성을 보였으며 BHA의 경우 50 ppm에서 96% 이상 활성을 보여준다. Nitrite 소거작용 측정은 대조군인 합성항산화제 BHA와 비교하여 모든 농도에서 우수한 아질산염 소거능을 보여주었다. 배롱나무 가지 추출물은 50 ppm의 저농도에서 63% 이상의 활성을 보여주었으며 1000 ppm에서 73%의 활성을 보이는 것과 비교하여 저농도에서도 높은 활성을 보여주는 것을 알 수 있다. Collagenase 저해활성 측정 결과 대조군인 천연물 (-)-epigallo-catechin-3-gallate와 비교하여 모든 농도에서 우수한 collagenase 저해활성을 보여주었으며 50ppm의 저농도에서도 85% 이상의 높은 collagenase 저해활성을 보여주었다. 이와 같은 결과로 미루어 보아 대조군인 인공 합성 항산화제인 BHA와 비교하여 배롱나무 가지 추출물은 항산화 효과, 아질산염 소거작용 그리고 주름개선에 우수한 효과가 나타나는 것을 수 있다. 따라서 화장품 산업 및 천연물 의약품의 원료로 이용하기 위한 적합한 천연 물질인 것으로 판단된다. The aim of the study was to examine the cosmetic and biological activity of Lagerstroemia indica L. and it is possible that can be used as a cosmetic ingredient for application of cosmetic industries. Lagerstroemia indica L. branch was extracted with 70% acetone in water. In the result of DPPH (1,1-diphenyl-2-picryl-hydrazyl) scavenging radical activity, acetone extract of Lagerstroemia indica L. branch were higher than 73% at the 50 ppm concentration. ABTS radical cation decolorization activity by acetone extract were higher than 78% at the 50 ppm. Both examine of DPPH and ABTS showed high antioxidative activities at the 50 ppm. In the result of nitrite scavenging ability, acetone extract were higher than 63% at the 50 ppm. Collagenase inhibition activity by extract were higher than 85% at the 50 ppm. Extract is showed high collagenase inhibition more than comparison group EGCG at all concentration. These results suggest that Lagerstroemia indica L. has a great potential as a cosmeceutical raw material as well as anti-oxidant and anti-inflammatory and collagenase inhibition activity.

대나무 알코올추출액을 첨가한 약주의 품질특성

본 연구는 여러 가지 기능성을 갖는 대나무추출액을 첨가한 약주를 개발하기 위하여 대나무 알코올추출액을 사용하였으며 풍미를 향상시키기 위하여 생강과 배를 첨가하여 약주를 제조한 후 품질특성과 관능검사를 실시하였고 이들의 항산화 활성과 아질산염 소거능 등 기능성을 조사하였다. 대나무 알코올추출액 첨가한 약주의 pH는 대조구에 비하여 낮았으나 총산과 당도는 높았다. 알코올 함량은 대조구에 비하여 대나무 알코올추출액을 첨가한 약주가 약간 높았다. 색도인 L값은 대나무 알코올추출액을 첨가한 약주가 대조구에 비해 낮았고 b값과 갈변도는 높았다. 약주의 성분 중 유기산은 citric acid, malic acid, succinic acid, lactic acid, acetic acid 등이 검출되었으며 모든 처리구에서 lactic acid가 가장 많이 함유되어 있고 유리당은 sorbitol, glucose 및 fructose가 검출되었고 glucose 함량이 가장 높았다. 총 폴리페놀 함량은 대조구가 약간 높았다. 항산화 활성은 대나무 알코올추출액을 첨가하지 않은 대조구가 5.8%로 가장 낮았으나 대나무 알코올추출액을 첨가한 약주에서는 23.8~31.0%로 높게 나타났다. 아질산염 소거능은 pH 1.2와 3.0에서는 모든 처리가 97.5% 이상의 활성을 보인 반면 pH 6.0에서는 대나무추출액을 첨가하여 발효한 약주에서 15.2~36.4%의 활성을 나타내었다. 관능평가 결과 대나무 알코올추출액+생강, 대나무 알코올추출액+생강+배 첨가 약주가 향, 맛 및 전반적인 기호도에 있어서 유의적으로 높았다.

우산나물 뿌리와 지상부 열수 추출물의 항산화 활성

This study was performed in order to investigate the antioxidant properties of hot water extract from the root and aerial part of the Syneilesis palmata in respect to its potential use as food, cosmetics material, or medicinal resource. The results showed that the S. palmata root hot water extract (RHW) possessed a higher content of total flavonoid compounds (4.58 mg/g) and total polyphenol compounds (59.11 mg/g). The SOD-like activities of the RHW and APHW were 23.74% and 21.61%, respectively, at a concentration 2,000 ug/mL. In the nitrite scavenging ability of a 2,000 μg/mL concentration, the RHW showed 63.06% (pH 1.2) and 47.16% (pH 3.0). The IC50 values of the nitrite scavenging abilities were 99.93 μg/mL (ascorbic acid), 1,150.85 μg/mL (RHW), and 1,610.25 μg/mL (APHW). The IC50 values of DPPH free radical scavenging abilities were 99.87 μg/mL (RHW) and 118.29 μg/mL (APHW). The inhibition values (IC50) of xanthine oxidase were 139.62 μg/mL (RHW) and 111.11 μg/mL (APHW). In all of the experiments, the S. palmata root hot water extracts have higher activities than the aerial hot water extract, except for the xanthine oxidase inhibitory activity. These results suggest that the S. palmata is a potentially useful antioxidant source for the development of functional nutraceuticals, cosmetics and medicine.

참취의 재배 및 건조 방법에 따른 열수 추출물의 항산화 활성

This study was conducted in order to analyze the polyphenol contents and antioxidant activities of hot-water extracts of Aster scaber in the wild field and cultivated field, and through the drying methods for the comparison on the quality characteristics of Aster scaber, according to cultivation and drying methods, and the development of functional materials. The extraction yield was higher in the Aster scaber cultivated field than those of the Aster scaber in the wild field, and high from the dried Aster scaber. The total polyphenol and flavonoid contents of Aster scaber hot-water extracts from the wild field were higher than those in the cultivated field. The total polyphenol contents were high in the extract of blanched and dried Aster scaber, and the flavonoid content was high in the non-treated Aster scaber. The electron donating ability (EDA) values of Aster scaber hot-water extracts were increased along with the increase of extract concentration, while the EDA of the blanched and dried Aster scaber extracts was higher than the other extracts. Furthermore, the SOD-like activity was increased by the extract concentration, and was high in the extract of the non-treated Aster scaber. The nitrite scavenging ability in pH 1.2 was high in the non-treated, blanched, dried, and natural dried Aster scaber. The xanthine oxidase inhibitory activities were increased through the increase of extract concentrations, and higher in the hot-water extract from Aster scaber in the wild field (WRA) than those in the other extracts. The inhibition of tyrosinase and reduction of power were increased by the increased extract concentration, and high in the extracts of blanched and dried Aster scaber. The reduced power was higher in the Aster scaber hot-water extracts of cultivated field, and was higher in the extracts of blanched and dried Aster scaber than those in the extracts dried through the use of other drying methods. Aster scaber has a high content of polyphenol and flavonoid, and antioxidant activities, which were developed as functional materials.

Assessment and comparison of the antioxidant activities and nitrite scavenging activity of commonly consumed beverages in Korea

In this study, the antioxidant potential of commercial beverages against a variety of radicals was determined using various antioxidant activity analytical methods. The physicochemical properties (pH value and °Brix), total phenolic content and antioxidant activities were assessed. Our results showed that the pH value and sugar content (°Brix) of commonly consumed beverages ranged from 2.4 to 3.9 and from 3.8 to 18.5, respectively. The DPPH radical scavenging activity and nitrite scavenging ability were highest in No. 45 vitamin beverage (87.5% and 86.0%, respectively). However, no clear correlation appeared between the total phenolic content and the DPPH radical scavenging activity (R=0.2565). The total phenolic content and oxygen radical absorbance capacity (ORAC) values were highest in No. 55 pomegranate beverage (183.3mg GAE/100mL and 1824.4μMTE/mL, respectively). In particular, a high correlation was shown between the total phenolic content and the ORAC value (R=0.7954). Based on the results of various antioxidant activity methods, the greatest preventative antioxidant capacity of consumed beverages in Korea was found in No. 55 pomegranate. These results will enable further research on the daily phenolic compound intake as well as on the development of healthy beverages.