• Title, Summary, Keyword: antioxidant compound

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A New Antioxidant Polyphenolic Compound from Two Korean Brown Algae

  • Park, Soo-Hee;Kim, Eun-Sook;Choi, Byoung-Wook;Lee, Bong-Ho
    • Proceedings of the PSK Conference
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    • pp.261.2-262
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    • 2003
  • In the course of our researches for biologically active compound from Korean algae, purification of the methanolic extracts of two brown algae (Sagassum Sagamianum and Ishige Okamurae) collected off Jeju Island afforded an antioxidant polyphenolic compound (1). The molecular formular of 1 was established as C$\sub$24/H$\sub$16/ O$\sub$13/ on the basis of the FAB mass and $\^$13/C NMR spectrum. (omitted)

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Bioactive Compound Contents and Antioxidant Activity in Aronia (Aronia melanocarpa ) Leaves Collected at Different Growth Stages

  • Thi, Nhuan Do;Hwang, Eun-Sun
    • Preventive Nutrition and Food Science
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    • v.19 no.3
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    • pp.204-212
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    • 2014
  • The bioactive compounds and antioxidant activity of aronia leaves at different stages of maturity were identified and evaluated. Young and old leaves were approximately 2 months of age and 4 months of age, respectively. The young leaves contained more polyphenols and flavonoids than the old leaves. Three phenolic compounds (i.e., chlorogenic acid, p-coumaric acid, and rutin) were detected by HPLC. Antioxidant activity was measured using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical, and superoxide anion radical scavenging assays. The reducing power of aronia leaf extracts increased in a concentration-dependent manner ($0{\sim}100{\mu}g/mL$). The antioxidant activity of the 80% ethanol extract was greater than that of distilled water extract. The high phenolic compound content indicated that these compounds contribute to antioxidant activity. The overall results indicate that aronia leaves contain bioactive compounds, and that younger aronia leaves may be more favorable for extracting antioxidative ingredients because they contain more polyphenols.

Antioxidant Activities of Fractions from Sedum sarmentosum

  • Kim, Choon-Young;Lee, Min-Young;Park, In-Shik
    • Preventive Nutrition and Food Science
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    • v.11 no.1
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    • pp.6-9
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    • 2006
  • This study was conducted to evaluate the antioxidant activity of each fraction from Sedum sarmentosum. Antioxidant activity of each fraction was measured using the DPPH radical assay, the ferric thiocyanate (FTC) method, and thiobarbituric acid (TBA) method. The antioxidant activities were then compared with that of BHT(synthetic antioxidant). The ethyl acetate and butanol fractions were found to have significant DPPH radical scavenging activity, with scavenging potencies showing 90.61 % and 87.02%, respectively. Total phenolic compound contents, determined according to the Folin-Denis method, were found to be in the order of ethyl acetate>butanol>ethanol>chloroform>aqueous fraction. From the results, we have been able to establish a positive correlation between the antioxidant activity and the total phenolic compound content of the sample. The antioxidant activity in a linoleic acid system was measured using the ferric thiocyanate (FTC) method and thiobarbituric acid (TBA) method. The ethyl acetate fraction had the highest antioxidant activity among the tested fractions. On the basis of these results, the ethyl acetate fraction provided equivalent or higher antioxidant activity as compared to BHT. These results suggest that Sedum sarmentosum is a potentially useful antioxidant for foods, cosmetics, and medicine.

Phenolic Compounds Production, Enhancement and Its Antioxidant Activity of Blue Berry Powder with Bacillus subtilis Light Mediated Fermentation Compounds

  • Elumalai, Punniyakotti;Lim, Jeong-Muk;Mohan, Harshavardhan;Lee, Jeong-Ho;Oh, Byung-Taek
    • Proceedings of the Plant Resources Society of Korea Conference
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    • pp.66-66
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    • 2018
  • Light fermentation has been conducted under different light conditions such as normal dark light, white light, and light emitting diodes (LEDs) various color (blue, green, red, white on blueberry powder with fermenting bacteria Bacillus subtilis (B2). The bacteria B2 was isolated and identified by 16S rRNA sequencing method. RYRP biologically converted to secondary metabolites through light fermentation in the presence of Bacillus subtilis, the bacteria actively involved in bioconversion process. LEDs fermentation to enhance the production of phenolic content while comparing to normal dark and white light. Among the different color LEDs, blue LEDs mediated fermentation showed higher amount of total phenolic and flavonoid content. Then blue LEDs mediated fermented compound were characterized by FTIR and GC-MS, subsequently the compound was analyzed antioxidant activity tests and the antioxidant activity exhibited higher. This is the first study to demonstrate that B. subtilis-LEDs mediated fermentation is useful for facilitating phenolic compound production and enhancing antioxidant activity, which may have greater application fermentation fields.

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Radical Scavenging Activity and Content of Cynarin (1,3-dicaffeoylquinic acid) in Artichoke (Cynara scolymus L.)

  • Jun, Neung-Jae;Jang, Ki-Chang;Kim, Seong-Cheol;Moon, Doo-Young;Seong, Ki-Cheol;Kang, Kyung-Hee;Tandang, Leoncia;Kim, Phil-Hoon;Cho, So-Mi K.;Park, Ki-Hun
    • Journal of Applied Biological Chemistry
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    • v.50 no.4
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    • pp.244-248
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    • 2007
  • The contents of total phenol and total flavonoid of artichoke (Cynara scolymus L.) were measured. The antioxidant activity of the artichoke was evaluated based on its potential as a scavenging the ABTS radical. These results showed the antioxidant activity of artichoke has a close relationship with the total flavonoid content. The compound showing antioxidant activity was isolated from the artichoke by repeated column chromatography and recrystallization. Based on the spectrometric studies, the compound was identified as 1,3-dicaffeoylquinic acid, known as cynarin. The content of cynarin from heads and leafs of the artichoke determined by $C_{18}$ reversed phase HPLC (high-performance liquid chromatography) coupled with photodiode array detector was 10.15 and 0.67 mg/g, respectively. This compound showed potent antioxidant activities against DPPH and ABTS radicals ($EC_{50}$ = 14.09 and 28.85 ${\mu}M$, respectively).

Evaluation of antioxidant properties of a new compound, pyrogallol-phloroglucinol-6,6'-bieckol isolated from brown algae, Ecklonia cava

  • Kang, Sung-Myung;Lee, Seung-Hong;Heo, Soo-Jin;Kim, Kil-Nam;Jeon, You-Jin
    • Nutrition Research and Practice
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    • v.5 no.6
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    • pp.495-502
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    • 2011
  • In this study, antioxidant and free radical scavenging activities of the natural antioxidative compound, pyrogallol-phloroglucinol-6,6'-bieckol (PPB) isolated from brown algae, Ecklonia cava was assessed in vitro by measuring the radical scavenging activities (DPPH, alkyl, hydroxyl, and superoxide) using electron spin resonance (ESR) spectrometry, intracellular reactive oxygen species (ROS) scavenging activity, and DNA damage assay. According to the results of these experiments, the scavenging activity PPB against difference radicals was in the following order: DPPH, alkyl, hydroxyl, and superoxide radicals ($IC_{50}$; 0.90, 2.54, 62.93 and $109.05{\mu}M$). The antioxidant activities of PPB were higher than that of the commercial antioxidant, ascorbic acid. Furthermore, PPB effectively inhibited DNA damage induced by $H_2O_2$. These results suggest that the natural antioxidative compound, PPB, can be used by the natural food industry.

Antioxidant Components of Gardenia Fruit (치자의 항산화 활성성분에 관한 연구)

  • Han, Yong-Nam;Oh, Hee-Kyung;Hwang, Keum-Hee;Lee, Mie-Soon
    • Korean Journal of Pharmacognosy
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    • v.25 no.3
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    • pp.226-232
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    • 1994
  • An antioxidant activity of Gardenia Fruit (Gardenia jasminoides Ellis) which has been used for food coloring was studied. The antioxidant activity was determined by measuring lipid peroxide produced when a mouse liver homogenate was exposed to the air at $37^{\circ}C$, using 2-thiobarbituric acid (TBA). Both water and methanol extracts of Gardenia Fruit showed the antioxidant activity. On solvent fractionation, the antioxidant activity was removed into the ethyl acetate and butanol soluble fractions. And the final water soluble fraction also showed the antioxidant activity in the low concentration, but it promoted the lipid peroxidation in the high concentration. Two compounds (I and II) having the antioxidant activity were isolated from the butanol fraction, and compound I also occurred in the ethyl acetate fraction. The antioxidant activity of compound II was more potent than that of I. By analyzing data for UV, IR and $^1H-NMR$, compounds I and II were identified as geniposide and crocin, respectively.

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Antioxidant Activity of Kimchi Seasoning with Black Garlic (흑마늘 첨가 김치 양념소의 항산화 활성)

  • Lee, Kyung-Haeng;Yoon, Young-Tae
    • The Korean Journal of Food And Nutrition
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    • v.30 no.1
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    • pp.175-180
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    • 2017
  • To enhance the physiological activities and reduce the off-flavor of garlic in the Kimchi, we manufactured the Kimchi seasoning replaced with 25~75% black garlic instead of raw garlic and measured the contents of antioxidants and antioxidant activities. The polyphenol compound content was $270.91{\mu}g/mL$ in the control and $278.18{\sim}305.75{\mu}g/mL$ in the Kimchi seasoning with black garlic. The polyphenol compound content increased by increasing the amount of black garlic in the Kimchi seasoning. The polyphenol compound contents gradually decreased during storage period. The flavonoid compound content was 26.18 mg% in the control and 26.80~38.72 mg% in the Kimchi seasoning replaced with 25~75% black garlic. The flavonoid compound contents increased by increasing the amount of black garlic. The flavonoid contents were different from those of polyphenol compounds during storage periods. In the case of DPPH electron donating abilities, DPPH electron donating ability of the control was 84.82%, which showed a lower antioxidative activity than the Kimchi seasoning replaced with black garlic. The electron donating abilities of the Kimchi seasoning replaced with black garlic were increased as the amount of black garlic was increased. In the lipid peroxidation test, the control showed no lipid peroxidation during the storage period. The Kimchi seasoning replaced with black garlic also inhibited lipid peroxidation during storage as in the control. However, it showed lower activity than the control. Reducing power was higher in the Kimchi seasoning replaced with black garlic than in the control. The higher the ratio of black garlic, the higher the reducing power.

Isolation and Identification of Antioxidant Flavonoids from Salicornia herbacea L. (퉁퉁마디에서 항산화 물질의 분리 및 동정)

  • Kim, Kwan-Su;Park, Si-Hyung
    • Applied Biological Chemistry
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    • v.47 no.1
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    • pp.120-123
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    • 2004
  • Two flavonoids were isolated from the aerial parts of Salicornia herbacea L. by column chromatography. The structures of the flavonoid compound 1 and 2 were identified as quercetin $3-O-{\beta}-D-glucopyranoside$ and isorhamnetin $3-O-{\beta}-D-glucopyranoside$, respectively. The antioxidant activity of compound 1 was similar to those of quercetin and rutin, and the activity of compound 2, which contained methoxyl group at flavonoid B-ring, was lower than that of compound 1. The two compounds 1 and 2 were the first to be reported in this plant.

Production of Exo-polysaccharide from Submerged Culture of Grifola frondosa and Its Antioxidant Activity

  • Lee, Keyong-Ho;Yoon, Won-Ho
    • Food Science and Biotechnology
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    • v.18 no.5
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    • pp.1253-1257
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    • 2009
  • Exo-polysaccharide isolated from the culture of Grifola frondosa was modified by sodium periodate ($NaIO_4$) and sodium chlorite ($NaClO_2$) to delete polysaccharide part and phenolic compound, respectively, and was investigated what effect has each part of exo-polysaccharide against 2,2'-azobis(2-amidinopropane) dihydrochloride (AAPH)-induced oxidative stress in porcine kidney epithelial cells (LLC-PK1). Oxidative stress on LLC-PK1 cell was measured by cell viability, lipid peroxidation, superoxide dismutase (SOD), and glutathione peroxidase (GSH-px) activity. Exposure of LLC-PK1 cells to 1 mM AAPH for 24 hr resulted in significant decrease in cell viability, SOD, and GSH-px action, and significant increase in lipid peroxidation. The treatment of exo-polysaccharide and $NaIO_4$ modified sample protected LLC-PK1 cells from AAPH-induced cell damage such as cell viability, lipid peroxidation, SOD, and GSH-px activity in a dose dependant manner (10, 100, and $500{\mu}g/mL$). However, the treatment of $NaClO_2$ modified sample did not affect for cell viability, lipid peroxidation, SOD, and GSH-px activity. The antioxidant activity of exo-polysaccharide was significantly decreased on AAPH-induced LLC-PK1 cell system when phenolic compound was deleted. The antioxidant activity was significantly correlated with the content of phenolic compound of exo-polysaccharide.