Go to the main menu
Skip to content
Go to bottom
REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
Preventive Nutrition and Food Science
Journal Basic Information
Journal DOI :
The Korean Society of Food Science and Nutrition
Editor in Chief :
Volume & Issues
Volume 14, Issue 4 - Dec 2009
Volume 14, Issue 3 - Sep 2009
Volume 14, Issue 2 - Jun 2009
Volume 14, Issue 1 - Mar 2009
Selecting the target year
Cedrela sinensis Leaves Suppress Oxidative Stress and Expressions of iNOS and COX-2 via MAPK Signaling Pathways in RAW 264.7 Cells
Bak, Min-Ji ; Jeong, Jae-Han ; Kang, Hye-Sook ; Jin, Kyong-Suk ; Ok, Seon ; Jeong, Woo-Sik ;
Preventive Nutrition and Food Science, volume 14, issue 4, 2009, Pages 269~276
DOI : 10.3746/jfn.2009.14.4.269
Overproduction of reactive oxygen species (ROS), including nitric oxide (NO), could be associated with the pathogenesis of various diseases such as cancer and chronic inflammation. Inducible nitric oxide synthase (iNOS) and cyclooxygenase-2 (COX-2) are known to play key roles in the development of these diseases. Cedrela sinensis leaves have been used in Asian countries as a traditional remedy for enteritis, dysentery and itching. In the present study, we investigated the anti-inflammatory effects of Cedrela sinensis leaves in lipopolysaccharide (LPS)- stimulated RAW 264.7 macrophages. Powder of C. sinensis leaves was extracted with 95% ethanol and fractionated with a series of organic solvents including n-hexane, dichloromethane, ethyl acetate, n-butanol, and water. The dichloromethane (DCM) fraction strongly inhibited NO production possibly by down-regulating iNOS and COX-2 expression, as determined by Western blotting. Hydrogen peroxide-induced generation of reactive oxygen species (ROS) was also effectively inhibited by the DCM fraction from C. sinensis leaves. In addition, C. sinensis inhibited LPS-mediated p65 activation via the prevention of IκB-
phosphorylation. Furthermore, mitogen-activated protein kinases (MAPKs) such as ERK 1/2 and p38 were found to affect the expression of iNOS and COX-2 in the cells. Taken together, our data suggest that leaves of C. sinensis could be used as a potential source for anti-inflammatory agents.
Free Radical Scavenging Activity and Protective Ability of Methanolic Extract from Duchesnea indica Against Protein Oxidation and DNA Damage
Hu, Weicheng ; Shen, Wei ; Wang, Myeong-Hyeon ;
Preventive Nutrition and Food Science, volume 14, issue 4, 2009, Pages 277~282
DOI : 10.3746/jfn.2009.14.4.277
The antioxidant potency of methanolic extract of Duchesnea indica (MDI; Indian strawberry) was investigated by employing various established in vitro systems, such as total phenolic content, 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activity, reducing power assay, metal chelating assay, superoxide radical scavenging activity and protective ability of DNA damage and protein oxidation. MDI inhibited metal chelating by 75.57% at 2 mg/mL, scavenged 50% DPPH free radical at 29.13
g/mL, and eliminated approximately 46.21% superoxide radical at the concentration of 1 mg/mL. In addition, MDI showed strong ability on reducing power, DNA damage protection and protein oxidation protection. Overall, results suggested that MDI might be beneficial as a potent antioxidant and effectively employed as an ingredient in food applications.
In vitro Antioxidative Activities and Phenolic Composition of Hot Water Extract from Different Parts of Cudrania tricuspidata
Jeong , Chang-Ho ; Choi, Gwi-Nam ; Kim, Ji-Hye ; Kwak, Ji-Hyun ; Heo, Ho-Jin ; Shim, Ki-Hwan ; Cho, Bok-Rai ; Bae, Young-Il ; Choi, Jine-Shang ;
Preventive Nutrition and Food Science, volume 14, issue 4, 2009, Pages 283~289
DOI : 10.3746/jfn.2009.14.4.283
We evaluated total phenolics and antioxidative activities of water extracts from different parts of Cudrania tricuspidata (specifically, the leaves, stems, roots, and fruits). The antioxidative activities of these samples were determined using five methods, including 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2`-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid (ABTS) radical scavenging, reducing power, ferric reducing ability of plasma (FRAP), and
-carotene/linoleic acid system. The water extract of leaves exhibited the higher DPPH, ABTS radical scavenging activities, reducing power, and FRAP than water extract of stem, roots, and fruits. Inhibition values on linoleic oxidation of water extracts from leaves, stems, roots, and fruits were calculated as 45.98%, 33.03%, 39.73%, and 25.48% at 10 mg/mL, respectively. The water extract of C. tricuspidata leaves had the highest amount of toal phenolics (73.60
0.28 mg/g). High-performance liquid chromatography (HPLC) analysis showed that quercetin is the predominant phenolic compound in water extract of leaves. Thus, our study verified that the water extract of leaves has strong antioxidant activities which are correlated with its high level of phenolic compounds, particularly quercetin. This water extract of C. tricuspidata leaves can be used as an effective and safe source of antioxidants.
Beneficial Effect of Anti-obese Herbal Medicine Mixture with Chitosan in High Fat Diet-induced Obese Rats
Beik, Kyung-Yeun ; Lee, Sang-Il ; Kim, Soon-Dong ;
Preventive Nutrition and Food Science, volume 14, issue 4, 2009, Pages 290~297
DOI : 10.3746/jfn.2009.14.4.290
This study was carried out to investigate the dietary effects of chitosan mixture (CM), an herbal medicine mixture with Sukjihwang (HS), and CM containing HS (CHS) on obesity in an induced obese model of rats fed high-fat only (HF), in which supplemented diets of 5% CM (HCM), 5% HS (HHS), or 2.5% CM-2.5% HS (HCH) was tested for 6 weeks. Body weight gains, obesity indexes, and body fat contents in the experimental groups (HCM, HHS, HCH) were decreased compared with HF group. The levels of serum triglyceride, total lipid, total cholesterol and LDL-cholesterol in the experimental groups were markedly decreased, however HDL-cholesterol levels in the experimental groups were slightly increased compared with HF group. In addition, although serum ALT and AST activity, and relative organ weights were lower than those of HF group, serum albumin contents were not significantly different in all experimental groups including the normal control group (NC). In conclusion, there are improved effects on obesity in the obese model of animals with all experimental diets supplementations, and the improvement degrees on obesity depend on the content and compositions of the herbal medicine mixture. Further study is needed on the anti-obesity mechanism of these diets.
Anti-obesity Effect of Berberine in Mice Fed a High Fat Diet
Hwang, Kwang-Hyun ; Ahn, Ji-Yun ; Kim, Sun-A ; Ha, Tae-Youl ;
Preventive Nutrition and Food Science, volume 14, issue 4, 2009, Pages 298~302
DOI : 10.3746/jfn.2009.14.4.298
We investigated the anti-obesity effect of berberine in mice fed a high fat diet and focused on the analysis of adipogenesis in epdidymal adipose tissue. Male C57BL/6J mice were divided into three groups, which were fed either a normal diet (Nor), a high fat diet (HFD), or a high fat diet plus orally administered berberine (0.2 g /kg body weight) (HFD+B) for 8 weeks. Relative to mice in the HFD group, mice in the HFD+B group showed significant reductions in weight gain and adipose tissue weight. Serum triglyceride levels in mice from the HFD+B group were significantly lower than those of the HFD mice, as were the levels of serum insulin and leptin. An effect of berberine to reduce epididymal adipose mass was revealed by H&E staining. Berberine inhibited the high fat diet-induced increase in levels of the proteins CD36 and CCAAT/enhancer-binding protein
) observed in epididymal adipose tissues of mice from the HFD group. These results suggest that berberine has an anti-obesity effect in mice and that the effect is mediated by inhibition of adipogenesis.
The Comparison of Korean and Japanese College Women`s Self-evaluation on Obesity and Attitude to Weight Control
Kim, Mi-Ok ; Eun, Jong-Geuk ; Chang, Un-Jae ; Sawano, Kayoko ; Miyamoto, Tokuko ;
Preventive Nutrition and Food Science, volume 14, issue 4, 2009, Pages 303~309
DOI : 10.3746/jfn.2009.14.4.303
This study compares Korean and Japanese college women`s self-evaluation on obesity and examines their attitude to weight control. The subjects of this study were 101 college women residing in Daegu-si of Korea and 123 Japanese college women living in Saga-ken of Japan. A survey was conducted by each of the participants and was analyzed. This self-evaluation on obesity revealed that 47.5% of Korean college women answered that they were obese while 31.7% of Japanese college women responded they were. The results of this study show that there are about 5% of college women in both Japan and Korea who thought they were obese, even though they were actually normal or underweight. Both Korean and Japanese women who considered themselves obese selected wrong eating habits as the cause of their obesity. In terms of their recognition on ashamedness, Japanese college women showed rather stronger recognition than Korean ones. In addition, more Korean college women responded that they had been suggested to lose weight than Japanese ones. In terms of the factors that motivate weight control, few women in either Korea or Japan controlled their weight for health reasons. Most of the Korean and Japanese college women chose the size of their clothes, their undesirable look reflected on the mirror, or having no boyfriend as the chief motivating factors for weight control. In terms of their attitude towards weight control, Japanese college women checked their weight more frequently than Korean ones. Moreover, both Korean and Japanese college women were directly motivated to lose weight while they were talking with their friends.
Interactive Effect of Food Compositions on the Migration Behavior of Printing Ink Solvent
An, Duek-Jun ;
Preventive Nutrition and Food Science, volume 14, issue 4, 2009, Pages 310~315
DOI : 10.3746/jfn.2009.14.4.310
The partitioning behavior of the five printing ink solvents in nine lab-made cookies with various sugar and water content at 25
was studied to find out the presence and effects of interaction between the two ingredients on partitioning behavior in cookies. Solvents were ethyl acetate, hexane, isopropanol, methyl ethyl ketone and hexane. It was observed that the partition coefficient (the solvent concentration in food compared to that in air, Kp) decreased as sugar increased in all case and increased as water content increased for all compounds except toluene. Statistical analysis by the F-test method was used to determine the significance of sugar-water interactions, as well as other single factors on partitioning behavior of each solvent. Sugar content alone had no significant effects, but the crystallinity of sugar, as changed by water content, affected the partitioning behavior of the five solvents significantly. Parameter estimation for each significant factor by SAS program yielded a regression equation, which was used to predict the partitioning behavior in the finished cookie. Kp values from the regression equation could be determined more precisely by applying a correction term for the interaction between sugar and water to the Kp values of each ingredient after baking.
Analyses of Free Amino Acids in Different Parts of Bean Sprouts by Different Cooking Methods and from Different Merchants
Kim, Ji-Hye ; Lee, Kyung-Ae ; Kim, Yong-Ho ; Kim, Hee-Seon ;
Preventive Nutrition and Food Science, volume 14, issue 4, 2009, Pages 316~322
DOI : 10.3746/jfn.2009.14.4.316
This study was performed to quantitatively analyze free amino acids in the bean sprouts of three different merchants by the parts and the cooking methods in order to evaluate the nutritional and sensory values of bean sprouts. Three merchant bean sprouts were analyzed from total, cotyledon and hypocotyls. Aspartic acid was the most common acid isolated from bean sprouts from all three merchants and was found more in the hypocotyls than the cotyledon. On the other hand, arginine, the second most common amino acid, was found more in the cotyledon than the hypocotyls while valine, the third or fourth most common amino acid in total bean sprout, occurred in a greater amount in hypocotyls than in cotyledons. After cooking, was the most concentrated amino acid in the liquid portion of both boiled bean sprouts and bean sprout soup was glutamic acid. Total bean sprouts from merchant C showed significantly higher contents of the most abundant amino acids, such as aspartic acid, arginine, alanine, serine, glutamic acid, isoleucine, leucine and tyrosine (p<0.05). After cooking, bean sprouts from merchant B showed less of a decrease in amino acid content in the solid parts than the products from merchants A and C. In conclusion, aspartic acid was the major amino acid in bean sprouts, regardless of the source, but after cooking, glutamic acid became the most abundant amino acid in the liquid part. Additionally, the pattern of release of the amino acids from the solid beans to the liquid portion during cooking was different with each merchant.
Optimization of Enzymatic Hydrolysis with Cryotin F on Antioxidative Activities for Shrimp Hydrolysate Using Response Surface Methodology
Lee, Yang-Bong ; Raghavan, Sivakumar ; Nam, Min-Hee ; Choi, Mi-Ae ; Hettiarachchy, Navam S. ; Kristinsson, Hordur G. ; Marshall, Maurice R. ;
Preventive Nutrition and Food Science, volume 14, issue 4, 2009, Pages 323~328
DOI : 10.3746/jfn.2009.14.4.323
Cryotin F could be used for hydrolyzing shrimp byproducts into bioactive ingredients, which could be used as value-added products. The objective of this study was to investigate the optimum condition for antioxidative activities of the enzymatic hydrolysate produced with Cryotin F using response surface methodology with central composite rotatable design. Shrimp byproducts (shells and heads) were hydrolyzed with Cryotin F. The experimental ranges of the independent variables for 20 experimental runs were 28.2-61.8
reaction temperature, pH 6-10 and 0.5-5.5% enzyme concentration. The degree of hydrolysis for the reaction products was measured. Their antioxidative activities were measured using 1,1-diphenyl-2-picryl-hydrazyl (DPPH) scavenging activity and Fe-chelating activity. The experimental method with central composite rotatable design was well designed to investigate the optimum condition for biofunctional ingredients with antioxidative activities using Cryotin F because of their high R2 values of 0.97 and 0.95 for DPPH-scavenging activity and Fe-chelating activity, respectively. Change in enzyme concentration did not significantly affect their antioxidative activities (p<0.05). Both DPPH scavenging activity and chelating activity against Fe for the enzyme hydrolysates were more affected by the pH of enzyme hydrolysis than by their action temperature. DPPH-scavenging activity was higher at acidic pH than alkali pH, while chelating activity against Few was inversely affected. Hydrolysate of shrimp byproducts showed high antioxidative activities depending on the treatment condition, so the optimum treatment of enzymatic hydrolysate with Cryotin F and other proteases can be applied to shrimp byproducts (shells) and other protein sources for biofunctional ingredients.
Effects of Drying Conditions on the Antioxidant Activities and Volatile Compounds of Chrysanthemi Flos Flowers
Bae, Sung-Mun ; Na, Ae-Sil ; Seo, Hye-Kyeong ; Lee, Seung-Cheol ;
Preventive Nutrition and Food Science, volume 14, issue 4, 2009, Pages 329~334
DOI : 10.3746/jfn.2009.14.4.329
The effects of drying conditions on the antioxidant activities, luteolin, and volatile compounds of Chrysanthemi Flos flowers were evaluated. The flowers were dried with hot-air or far-infrared radiation at 40
, respectively, to reach 22
1% of moisture content. Each 10 g of the dried flowers were extracted with 100 mL of 95% ethanol. Increasing temperature in hot-air dried (HAD) conditions increased the antioxidant activities of the flower extracts. However, increasing temperature in far-infrared dried (FID) conditions decreased the antioxidant activities of the extracts. Luteolin, one of main flavonoids of Chrysanthemi Flos flowers, was present in the highest content at 60
FID flowers with a value of 139
g/mL. Thirteen volatile compounds including camphor and β-caryophyllene were identified in chromatograms. Higher amount of the volatiles were found at 50
HAD and 40
FID. The results indicated that the antioxidant activities and volatile compounds of Chrysanthemi Flos flowers were significantly affected by drying conditions.
Production of Carrot Pomace Fortified with Mucilage, Fibrinolytic Enzyme and Probiotics by Solid-state Fermentation Using the Mixed Culture of Bacillus subtilis and Leuconostoc mesenteroides
Jung, Hye-Won ; Lee, Sam-Pin ;
Preventive Nutrition and Food Science, volume 14, issue 4, 2009, Pages 335~342
DOI : 10.3746/jfn.2009.14.4.335
Bioactive compounds were produced from carrot pomace by solid-state fermentation using Bacillus subtilis HA and Leuconostoc mesenteroides. The carrot pomace (CP) fermented by B. subtilis HA with 3% monosodium glutamate (MSG) showed higher production of various bioactive compounds, with 1.64 Pa·sn of consistency, 2.31% of mucilage content, 16.95 unit/g of fibrinolytic enzyme activity, 35.3 unit/g of proteolytic activity and 37.5 mg% of tyrosine content. The mucilage production was greatly dependent upon the concentration of MSG added. Most MSG added in CP was converted into mucilage (2.3%) including 0.83% poly-
-glutamic acid (PGA) with 1,505 kDa of molecular weight. The CP fermented secondly by Leuc. mesenteroides showed acidic pH and lower consistency. However, the fibrinolytic and proteolytic activities were increased. The secondly fermented CP showed the viable cell counts with
CFU/g of B. subtilis HA and
CFU/g of Leuc. mesenteroides, respectively. The freeze-dried fermented CP showed 2.88 Pa·sn of consistency, 24% of mucilage content and 104.9 unit/g of fibrinolytic enzyme activity, respectively. Also, the powder of fermented CP indicated viable cell counts of
CFU/g of B. subtilis and
CFU/g of Leuc. mesenteroides. Therefore, the fermented CP that was fortified with dietary fibers, fibrinolytic enzyme and probiotics could be utilized as valuable ingredients of functional foods in food or cosmetic industries.
Whole Food Interventions and Nutrient Displacement: Tomato Sauce Entrees for Prostate Cancer Patients
Hwang, Eun-Sun ; Duncan, Claudine E. ; Bowen, Phyllis E. ;
Preventive Nutrition and Food Science, volume 14, issue 4, 2009, Pages 343~348
DOI : 10.3746/jfn.2009.14.4.343
This study sought to determine changes in self-selected diets in response to a high energy tomato pasta entree. Thirty men, mostly African-American, who were diagnosed with prostate cancer and also scheduled for prostatectomy were enrolled in the study. Dietary intakes were obtained by 24 hr diet recall for 3 days before the intervention and 3 days in week 2 during the intervention. Tomato pasta entrees were formulated to contain 30 mg of lycopene with roughly the same macronutrient composition and averaged 771 kcal/entree. Mean adherence to lycopene dose was 82% and, days when the entree was consumed, the mean adherence to lycopen was 90%. Lycopene intake in their self-selected diet decreased from 5 to 1 mg/day which lowered the exposure to lycopene, planned during the intervention. The men were able to decompensate for most of the added energy to their diet, but there was still a mean increase in total intake of 242 kcal/day (p
Effects of Package Materials on Quality Change of Pine Bud Beverage Under Ultraviolet Light
An, Duek-Jun ;
Preventive Nutrition and Food Science, volume 14, issue 4, 2009, Pages 349~353
DOI : 10.3746/jfn.2009.14.4.349
The effects of packaging materials on preserving the functional component of pine bud beverage stored under UV (ultraviolet) light exposure conditions were studied. The order of UV light blocking properties of the selected packages was: opaque can> opaque PET (polyethylene terepthalate) with green lamination
Antioxidant and α-Glucosidase Inhibitory Activities of the Extract from Sparganium stoloniferum Buch.-Ham. Root and Its Constituent Compounds
Xu, Ming Lu ; Wang, Lan ; Hu, Jian He ; Wang, Myeong-Hyeon ;
Preventive Nutrition and Food Science, volume 14, issue 4, 2009, Pages 354~357
DOI : 10.3746/jfn.2009.14.4.354
Three compounds, vanillic acid, p-hydroxylcinnamic acid, p-hydroxybenzaldehyde have been isolated from the ethylacetate extract of Sparganium stoloniferum Buch.-Ham roots using silica gel open column chromatography, preparative thin-layer chromatography (pTLC) and reverse phase high performance liquid chromatography. The structures of the compounds were established on the basis of IR, extensive 1D NMR, and MS analyses. The ethylacetate (EtOAc) extract, vanillic acid, and p-hydroxybenzaldehyde showed
-glucosidase inhibition activity of 72.71%, 20.13%, and 30.42%, at the concentration of 10
, respectively. The EtOAc extract exhibited strong antioxidant activity with an
value of 24.37
against DPPH radical scavenging activity, the vanillic acid, p-hydroxylcinnamic acid, and p-hydroxybenzaldehyde with an
value of 2.10
, and 2.72
against DPPH, respectively.
Purification of Aldose Reductase and Decolorization of Dye by the Enzyme
Jang, Mi ; Kim, Kyung-Soon ;
Preventive Nutrition and Food Science, volume 14, issue 4, 2009, Pages 358~361
DOI : 10.3746/jfn.2009.14.4.358
Aldose reductase was purified to electrophoretic homogeneity from porcine liver. The purified enzyme was a monomer of 36 kDa. The enzyme was strongly inhibited by
ions. Incubation of the enzyme with pyridoxal 5`-phosphate led to complete inhibition of enzymatic activity, suggesting that lysine residue is involved at or near the active site of the enzyme. The enzyme exhibited a broad substrate specificity. Furthermore, the enzyme was capable of decolorizing Alizarin, an anthraquinone dye.
Effect of Electron-beam Irradiation on Polymethoxylated Flavones Content of Citrus unshiu Pomaces
Kim, Jong-Wan ; Kim, Min-Chul ; Nam, Ki-Chang ; Lee, Seung-Cheol ;
Preventive Nutrition and Food Science, volume 14, issue 4, 2009, Pages 362~366
DOI : 10.3746/jfn.2009.14.4.362
To determine the effect of electron-beam irradiation on the contents of polymethoxylated flavones (PMFs) extracts from citrus pomaces (CP), CP was irradiated at 0, 1, 2, or 5 kGy. Methanol extract of the irradiated CP were prepared and the PMF (nobiletin, sinensetin, and tangeretin) content of the extract was determined. Nobiletin and sinensetin of CP extract significantly increased with irradiation dose-dependent. However, electron-beam irradiation decreased the amount of tangeretin in the CP extract. These data suggest that irradiation can liberate phenolic compounds such as nobiletin or sinensetin, but tangeretin might have different pathway of conversion by irradiation. Therefore, irradiation can be a tool to change the composition of PMFs in CP.
Characteristics of Apple, Persimmon, and Strawberry Slices Dried with Maltodextrin
Kim, Min-Hee ; Kim, Kwan-Su ; Song, Young-Bok ; Seo, Won-Joon ; Song, Kyung-Bin ;
Preventive Nutrition and Food Science, volume 14, issue 4, 2009, Pages 367~372
DOI : 10.3746/jfn.2009.14.4.367
Apple, persimmon, and strawberry slices were dehydrated after treating with 30, 50, and 80% (w/w) maltodextrin solution. The dried apple, persimmon, and strawberry slices were compared with hot air-dried and freeze-dried samples in terms of rehydration ratio, ascorbic acid, color, and sensory evaluation. The rehydration ratio of maltodextrin-treated samples was greater than that of hot-air or freeze-dried samples. Maltodextrin-treated samples had higher content of ascorbic acid than other dried samples. Additionally, maltodextrin-treated apple, persimmon, and strawberry slices had better color and sensory evaluations than those of freeze-dried or hot-air dried samples. These results suggest that, compared to other drying methods, dehydration of apple, persimmon, and strawberry slices using maltodextrin is very efficient, resulting in good rehydration capacity, minimal destruction of ascorbic acid, and good color and sensory evaluation.
Preparation of High Quality Safflower (Carthamus tinctorius L.) Seed Extract by High-Pressure Extraction Process
Seo, Il-Ho ; Choi, Sang-Won ;
Preventive Nutrition and Food Science, volume 14, issue 4, 2009, Pages 373~377
DOI : 10.3746/jfn.2009.14.4.373
Safflower seed extract was prepared by a high-pressure extraction technology and its quality characteristics were compared to that of other conventional extraction techniques, such ultrasonic and reflux extractions. Safflower seeds were extracted with 80% aqueous ethanol by three above extraction methods, and further fractionated with Diaion HP-20 column chromatography to obtain a partially purified safflower seed extract (PPSSE). Among the three extraction techniques examined, the reflux extraction showed the higher yields of EtOH extract and PPE than the ultrasonic and high-pressure extractions. Levels of most phenolic compounds in the EtOH extract of safflower seed are higher in reflux and ultrasonic extractions than the high pressure extraction, but levels of two serotonin aglycones, N-(p-coumaroyl)serotonin (CS) and N-feruloylserotonin (FS), in PPSSE were higher in the high pressure extraction than the reflux and ultrasonic extractions. In addition, color values (L and a) of the PPSSE were higher in the high-pressure extraction than the reflux and ultrasonic extractions, although there were no significant differences in pH and UV maxima absorption spectra among three extraction techniques. These results indicate that the high-pressure extraction technology is a simple and effective extraction for preparation of a high quality of safflower seed extract containing CS and FS with anti-wrinkle activity.