• Journal of the Korean Society of Food Culture
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• v.22 no.4
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• pp.449-453
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• 2007

Using green tea(GT), oolong tea(OT), black tea(BT) and green tea bag(GTB) out of tea products in market, this study quantified polyphenol and catechins as anti-oxidant substances and analyzed their respective anti-oxidant capacities. As a result, more epigallocathechin(EGC) was found in GT and GTB as well as caffein(CAF) in GT and BT. GT contained more epigallocathechin gallate(EGCG) than other tea types. Both FRAP and ORAC, as two methods of analyzing anti-oxidant capacities, showed that GTB had highest anti-oxidant capacities, while OT had lowest of all. By brand, it was found that all the 3 brands of GT had similarly high anti-oxidant capacities, but there were differences in the anti-oxidant activities of GTB and BT depending on brand. Out of catechin components, it was found that epicatechin(EC), epicathechin gallate(ECG) and EGCG were major components affecting anti-oxidant capacities.

• Journal of Nutrition and Health
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• v.38 no.9
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• pp.698-705
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• 2005

The purpose of this research was to investigate the effect of the boron supplementation on lipid profiles and antioxidant capacities in ovariectomized (OVX) rats. Rats were divided into 3 groups and fed diet with intake levels of boron (0.5 ppm,50 ppm,100 ppm) for 4 weeks. The half of rats in each group was ovariectomized and the others were sham-operated. And rats were fed same diets for 8 weeks after operation. Feed intake and weight gain were significantly increased by increasing boron intake and higher in OVX group than those in sham-operated. FER was significantly higher in OVX group than that of sham-operated. There were no significant differences in serum lipid profiles among the groups. The contents of hepatic total lipid were significantly higher in OVX group than those of sham-operated and the lowest in high-boron group. Hepatic GST activity was significantly decreased by ovariectomy and the lowest in very high-boron group. Hepatic catalase activity was the lowest in high-boron group of OVX. Hepatic TBARS level of high-boron group was the lowest in sham-operated groups. Hepatic TBARS level induced by AAPH was significantly decreased by increasement of boron supplementation. Taken together, this results suggest that the boron supplementation have the potential role for improving lipid profiles and antioxidant capacities in OVX rats.

• Journal of Nutrition and Health
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• v.41 no.4
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• pp.299-306
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• 2008

The purpose of this research was to investigate the effect of the calcium intake on lipid profile and antioxidant capacities in ovariectomized (OVX) rats. Rats were divided into 3 groups and fed diet with different levels of calcium (low 0.1%, adequate 0.5%, high 1.5%) for 4 weeks. The half of rats in each group was ovariectomized and the others were sham-operated. And rats were fed same diets for 8 weeks after operation. Feed intake and weight gain were significantly higher in OVX group than those in sham-operated. Serum HDL-cholesterol was the highest in high-calcium group of OVX. Hepatic triglyceride of low-calcium group in sham-operated was the highest, while that of highcalcium group in OVX was the highest. Hepatic activities of glutathione-S-transferase (GST), glutathione peroxidase (GSH-Px), and catalase were significantly decreased by increasement of calcium intake. Hepatic TBARS level was the lowest in high-calcium group of OVX. And hepatic level of TBARS induced by AAPH was significantly decreased by increasement of calcium intake. These results may indicate that the high calcium intake have the potential role to improve lipid profiles and antioxidant capacities in OVX rats.

• Journal of Applied Biological Chemistry
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• v.55 no.3
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• pp.195-198
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• 2012

Four chromone derivatives (1-4) were isolated from the clove buds (Syzygium aromaticum). Of these, two chromone C-glucosides (1 and 2) showed significant PEP inhibition with $IC_{50}$ values of $1.48{\pm}0.02$ and $1.74{\pm}0.03{\mu}M$ and $K_i$ values of $0.27{\pm}0.02$ and $0.50{\pm}0.05{\mu}M$, respectively. They also exhibited strong antioxidant capacities against the 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid diammonium salt radical system with $EC_{50}$ values of $4.13{\pm}0.04$ and $4.79{\pm}0.03{\mu}M$, respectively.

• Biomolecules & Therapeutics
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• v.17 no.2
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• pp.199-204
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• 2009

In this study we investigated the protective effects of rutin, a natural plant flavonoid, on HCl/ethanol-induced gastric lesions in rats. Rutin showed the antioxidant activities, the acid-neutralizing capacities, and the inhibitory effects on the growth of Helicobacter pylori (H. pylori.), which are equivalent to control compounds. In addition, rutin significantly inhibited HCl/ethanol-induced gastric lesions. Antigastritic action of rutin may be associated with the antioxidant activities, acid-neutralizing capacities, anti-H. pylori action, and the stimulation of mucus secretion. From these results, we could suggest that rutin may be useful for the treatment and/or protection of gastritis.

• Preventive Nutrition and Food Science
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• v.20 no.3
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• pp.169-175
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• 2015

Shinseoncho and kale were made into green vegetable juices by building block [shinsenocho branch (SB), shinsenocho leaf (SL), kale branch (KB), and kale leaf (KL)]. Fluctuations in their phenolic contents and antioxidant capacities were analyzed during refrigerated storage at $4^{\circ}C$ for 28 days. Total polyphenolic contents of leaf parts showed a decreasing tendency after 4 days (SL) or 7 days (KL), whereas branch parts showed fluctuating values during the entire storage period. The 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging capacity was rapidly decreased in SB and in SL at 28 days (P<0.001), whereas KL showed a slightly increasing tendency after 14 days. For the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity, SL showed a sharp fall at 28 days (P<0.001), and KL showed a decreasing tendency after 14 days (P<0.001). SB showed a steady decrease during the entire storage period and KB indicated a nearly zero (0.97%) at 28 days. Pearson's coefficients for the correlation between antioxidant capacities measured by the ABTS and DPPH assays, and the total polyphenolic contents were determined. The results showed that the ABTS assay (r=0.934, P<0.001) was more strongly positively correlated with the total phenolic contents than the DPPH assay (r=0.630, P<0.001). In conclusion, when considering all building blocks, green vegetable juices, including kale and shinseoncho may have kept antioxidant capacities for up to 14 days under refrigeration, and the ABTS assay better reflects a positive correlation with the total phenolic contents when compared to the DPPH assay.

• Food Science and Preservation
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• v.22 no.3
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• pp.421-427
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• 2015

Oriental melon (Cucumis melo L. var. makuwa) has been widely consumed as various processed foods, such as dried products, jelly, wine, juice, and vinegar, in Asian countries. In fruit processing, blanching and pressure treatments affect its quality, such as antioxidant activities, sensory characteristics, and etc. This study was conducted to evaluate the effects of blanching and pressure pre-treatments on oriental melon wine-making (BP, blanching and pressure filtration; BNP, blanching and non-pressure filtration; NBP, non-blanching and pressure filtration; and NBNP, non-blanching and non-pressure filtration). Physicochemical properties and antioxidant capacities by ${\alpha}$, ${\alpha}$-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, ferric ion reducing antioxidant power (FRAP) assay, and total phenolic and total flavonoid contents were measured for comparison of the different pre-treatment methods. After the aging process, the alcohol contents and pH values showed no statistical differences, whereas the amount of soluble solids, reducing sugar, and titratable acidity were slightly different among the pre-treatments (p<0.05). The samples with blanching pre-treatment showed higher antioxidant capacities than those of other pre-treatments. In the sensory evaluation, the BNP was the best in overall acceptability. Thus, this study showed that the blanching treatment enhanced the antioxidant capacities and sensory qualities of the oriental melon wine.

• Korean Journal of Food Science and Technology
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• v.52 no.2
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• pp.113-118
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• 2020

We investigated the quality characteristics and antioxidant capacities of Korean commercial yogurt. Twenty commercial yogurt samples exhibited a pH of 4.05-4.51, titratable acidity of 0.80-1.45%, viable counts of 6.65-9.39 log CFU/g, and total phenolic content of 0.71-2.92 mg gallic acid equivalent/g dry weight (dw). Lactic acid was the major organic acid detected by HPLC with UV detection, and its content was 5.4 times and 46.5 times higher than that of malic acid and citric acid, respectively. The tested commercial yogurt samples exhibited antioxidant potential (1.62-8.95 mM trolox equivalent/g, dw) measured based on scavenging activities of DPPH and ABTS radicals. The average antioxidant potentials of commercial set yogurt containing fruit syrup were significantly (p<0.05) higher than that of cream and plain yogurt. A positive linear correlation was observed between the total phenolic content and the antioxidant capacities, suggesting that phenolic components are likely to contribute significantly to the antioxidant potential of commercial yogurt.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.8
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• pp.1206-1211
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• 2015

Grape juice is consumed worldwide and studied due to the high antioxidant activities and contents. The color of grape juice is due to the presence of phenolic compounds such as anthocyanins. Therefore, color values can be an indicator of antioxidant capacities of grape juice. However, the correlation between color values and antioxidant activities in grape juice has not been well studied. In this study, the physicochemical characteristics and correlation between color values and antioxidant capacities of Korean red grape juices (five commercial juices from market and two juices prepared in the laboratory) were investigated to estimate antioxidant capacities. Antioxidant capacities were determined by 1,1-diphenlyl-2-picrylhydrazyl radical scavenging assay, ferric ion reducing antioxidant power assay, and oxygen radical absorbance capacity assay. Total phenolic contents, total flavonoid contents, and total anthocyanin contents, including five kinds of polyphenolic compounds, were examined by high performance liquid chromatography (HPLC). The results for physicochemical properties showed similar values, except titratable acidity. The color hue values of the prepared juices were higher than those of commercial juices, which was in contrast to the lower color intensity values (P<0.05). The Hunter L, a, and b values showed almost no difference between commercial and prepared juices. The antioxidant activities and total phenolic contents of commercial juices were higher than those of prepared ones. Gallic acid, catechin, and quercetin were confirmed by HPLC in all samples. The total phenolic and total flavonoid contents showed positive correlation with antioxidant activities. In addition, antioxidant activities and contents correlated with color values. Thus, estimation of antioxidant capacity could be feasible through the spectrophotometric measurement of color values.

• Journal of Physiology & Pathology in Korean Medicine
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• v.17 no.6
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• pp.1528-1532
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• 2003

To investigate the antioxidant capacity of traditional Korean medicines, water extracts from 57 species were tested on their antioxidant activity using radical scavenging effects against ABTSㆍ+. Of which, Rhus javanica, Caesalpinia sappan, Rosa rugosa, Spatholobus suberectus, and Magnolia obovata showed strong antioxidant capacities at 10㎍ concentration. Therefore, antioxidant capacities of 5 traditional medicine extracts in the different concentration (1㎍, 5㎍, and 10㎍) were determined. The 5 traditional medicine extracts was detected in antioxidant capacity dose dependently. R. javanica was showed the highest antioxidant capacity, the antioxidant activity at 1 ㎍ of herbal extract being 0.85 mM TE. At the same time, the antiperoxidation effects of these 5 medicines were determined. Lipid peroxidation in brain homogenates induced by NADPH and ADP-Fe/sup 2+/ was strong inhibited by S, suberectus, R. rugosa, and M. obovata. Extract of C. sappan was showed the highest inhibition against lipid peroxidation compared with 4 herbal extracts in vitro. These traditional medicines are a potent antioxidant capacity and antiperoxidation activity, further investigation into the in vivo antioxidant therapeutic potential for treatment of human disorders such as Alzheimer's disease.