• Title, Summary, Keyword: antioxidative effect

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Antioxidative Effect of Different Kinds of Propolis on the Oxidation of Edible Oils (식용유지 산화에 대한 프로폴리스(Propolis)별 항산화 효과)

  • 한승관
    • Food Science of Animal Resources
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    • v.23 no.2
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    • pp.168-171
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    • 2003
  • The study was conducted to investigate the antioxidative effect of various extracted propolis. After addition of those extracts to soybean oil at the same level, their antioxidative effects were compared by Rancimat test. The control without added antioxidant showed the shortest Antioxidative Index(AI). The AI of the general Water Extracted Propolis(GWEP) and boiling WEP(BWEP) added to soybean oil were 4.51 and 5.02, respectively. The oxidation period in the BWEP was longer than the ascorbic acid and the GWEP. This result indicated that BWEP had more antioxidative effect than GWEP.

Effect of Maengjong-Juk (Phyllostachys Pubescens) Extract Coated Rice Diet on Antioxidative System of C57BL/6 Mice Fed Atherogenic Diet (맹종죽(Phyllostachys Pubescens)추출물 코팅쌀이 Atherogenic 식이를 섭취한 C57BL/6 마우스의 항산화 시스템에 미치는 영향)

  • 김은영;이민자;송영옥;문갑순
    • Korean Journal of Community Nutrition
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    • v.9 no.4
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    • pp.536-544
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    • 2004
  • To evaluate the antioxidative effect of maengjong-juk (Phyllostachys pubescens) extract coated rice in vivo system, maengjong-juk extract coated rice diets were fed to C57BL/6 mice for 16 weeks. Plasma total antioxidative capacity, hepatic lipid peroxidation, protein oxidation, activities of antioxidative enzymes and total glutathione content were measured. Plasma total antioxidative capacity was elevated significantly in maengjong-juk extract diets supplemented group in a dose dependant manner. Hepatic TBARS contents were significantly decreased in maengjong-juk extract diets supplemented group compared to high cholesterol group. Maengjong-juk extract coated rice diets suppressed the protein oxidation significantly in liver. Activities of hepatic antioxidative enzymes such as total SOD, CuㆍZn-SOD, Mn-SOD, GSH-Px and catalase activities of maengjong-juk extract coated rice diets were significantly higher than those of high cholesterol diet. Total hepatic glutathione content was significantly increased by maengjong-juk extract coated rice diets administration. According to this study, numerous antioxidative materials and phytochemicals containing in maengjong-juk extracts appear to protect antioxidative systems in C57BL/6 mice fed bamboo extract coated rice diet. (Korean J Community Nutrition 9(4): 536∼544, 2004)

Antioxidative Effect of Cholorophylls and Carotenoids in Mustard Leaf Kimchi Activity (갓김치 Chlorophylls 및 Carotenoids의 항산화 효과)

  • 송은승;전영수;최홍식
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.30 no.3
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    • pp.421-425
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    • 2001
  • Antioxidative effects of crude chlorophylls and carotenoids extracts from mustard leaf kimchi on the lipid peroxidation in rat liver homogenate, egg phosphatidyl choline (EPC) liposome and superoxide anion radical were examined. The extracts were found to inhibit the increase of the thiobarbituric acid (TBA) value and show the effect of antioxidative activity on the liposomal phospholipid membrane. The oxidation index of EPC liposome was markedly decreased in the prescence of the extracts. The antioxidative activity of the extracts from mustard leaf kimchi was not related with fermentation period of the kimchi. The extracts from mustard leaf showed the similar antioxidative activity of $\alpha$-tocopherol within in the given level of addition. However, the oxidation index. When the effect of the extracts from mustard leaf kimchi on free radical scavenging was observed by the determination of the superoxide anion radical scavenging activity, it had similar value to that of $\alpha$-tocopherol.

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Antioxidative Effect of Histidine and Alanine on Oil Rancidity (Histidine과 Alanine의 유지에 대한 항산화 효과)

  • 조희숙
    • Journal of the East Asian Society of Dietary Life
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    • v.9 no.1
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    • pp.93-99
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    • 1999
  • The purpose of this study was to investigate the antioxidant and synergistic effects upon different concentrations(0.02, 0.1, l%) of histidine and alanine in soybean oil during incubation at 6$0^{\circ}C$. Acid value(AV), peroxide value (POV) and thiobarbituric acid(TBA) value of each oil was monitored. Histidine and alanine showed antioxidative effects in all concentrations. In the case of the incubating antioxidative effect of histidine was lower than that of TBHQ. That of alanine was considerably higher than that of $\alpha$-tocopherol, but was lower than that of histidine. Synergistic effects among histidine, alanine and some food antioxidants were shown to exist available in all substrates and the best effect was shown in substrate added compound of histidine and $\alpha$-tocopherol.

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Antioxidative Effect of Crude Anthocyanins in Water-in-Oil Microemulsion System

  • Oh, Ju-Kyoung;Kim, Seok-Joong;Imm, Jee-Young
    • Food Science and Biotechnology
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    • v.15 no.2
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    • pp.283-288
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    • 2006
  • Antioxidative ability of anthocyanins in water-in-oil microemulsion was examined. Microemulsion was prepared by solubilizing crude anthocyanins extracted from grape skin (Cambell early) in organic solvent (hexane) containing anionic surfactant [bis (2-ethylhexyl) sodium sulfosuccinate, AOT] and linolenic acid (10%, w/v). Lipid oxidation significantly decreased with increasing concentration of anthocyanins ($5-20\;{\mu}M$) at micellar phase, and increasing micelle size ($Wo=5-20\;{\mu}M$). At given micelle size (Wo=10), lipid oxidation decreased as number of micelles decreased. These results indicate antioxidative ability of anthocyanins is critically affected by water core and micelle structure formed by surfactant. Interactions between AOT and anthocyanins decreased antioxidative ability of anthocyanins. Antioxidative ability of anthocyanins significantly increased when ${\alpha}$-tocopherol was added into organic phase. This indicates of synergism between the two antioxidants.

A Study on Some Antioxidative Effects of Stewed Pumpkin Juice on Lipid (호박즙의 유지에 대한 항산화 효과)

  • 오봉윤;박복희
    • Korean Journal of Human Ecology
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    • v.1 no.2
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    • pp.89-99
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    • 1998
  • This study was carried out to investigate some antioxidative effects of stewed pumpkin juice (SPJ) and the SPJs added with ginger (SPJ-G), onion (SPJ-O), jujube (SPJ-J) or boxthorn (SPJ-B), respectively, on the lipid oxidation of soybean oil (S) and mackerel pike boiled ground (MPBG). Antioxidative substances of SPJ were extracted by using the two solvent layers of n-hexane:acetone (1:1)(H) and methanol:water (7:3)M. The antioxidative effects of the extracts were observed by the peroxide value (P.O.V.) and thiobabituric acid (T.B.A.) value. The P.O.V. and T.B.A. value of two solvent extracts of S and MPBG showed significantly lower than those of S and MPBG. The SPJ showed very distingnished antioxidative effects. It was considered that melanoidine extracted by using methanol:water (7:3) solvent as well as carotenoid extracted by using n-hexane:acetone (1:1) solvent had an antioxidative effect. During storage, T.B.A. value of MPBG significantly increased, while that of MPBG-SPJ significantly decreased more than that of MPBG. T.B.A. value of MPBG-SPJs decreased much than that of MPBG-SPJ, SPJ-O, SPJ-G, SPJ-J and SPJ-B, in order of abundance, showed higher level of antioxidative effects than SPJ. (Korean J Human Ecology 1(2):89∼99, 1998)

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Antioxidative Effect of Glasswort(Salocornia herbacea L.) on the Lipid Oxidation of Pork (돈육 지방에 미치는 함초(Saiicoma herbacea L.)의 항산화 효과)

  • 한승관;김선민;표병식
    • Food Science of Animal Resources
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    • v.23 no.1
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    • pp.46-49
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    • 2003
  • Classwort (Salicornia herbacea L.), a halophyte, is a potential functional food resource in Korea. This study was conducted to determine the antioxidant activity of glasswort, as a functional food material, on the lipid oxidation of pork. To compare antioxidant effect of different parts of glasswort, samples such as dried ground leaves, stems, and roots of glasswort were prepared. The antioxidant activity was determined by the TBARS(Thiobarbituric Acid Reactive Substances) method. Freeze-dried leaves of glasswort at 0 day of storage had the lowest TBARS values, suggesting the highest antioxidant effect. But the antioxidative effect of freeze-dried leaves of glasswort was less than that of BHT. At 7 days after storage, however, the values were not different from oven-dried leaves. The oven-dried leaves at 14 days after storing should highest antioxidative activity. In conclusion, antioxidative effect of glasswort was apparently exhibited through measurement of TBARS. Antioxidative effect from ground leaf sample of glasswort harvested in coastal region was the highest, followed by root and stem samples. Glasswort had twice as high antioxidative effect as sea salt and bamboo salt.

Antioxidative Properties of Amaranth Cauline Leaf and Suppressive Effect against CT-26 Cell Proliferation of the Sausage Containing the Leaf

  • Lee, Heejeong;Joo, Nami
    • Food Science of Animal Resources
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    • v.38 no.3
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    • pp.570-579
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    • 2018
  • The study investigated antioxidative properties and rectal cancer cell inhibition effect of amaranth (Amaranthus cruentus L.) cauline leaves (ACL) to produce the sausage with ACL powder (ACLP). Antioxidative effects of ACLP prepared with different stem lengths (10-45 cm) were evaluated through DPPH, ABTS, reducing power, total phenol, and total flavonoid. Inhibition effect on rectal cancer cells growth was also examined with CT-26 cell. To determine appropriate ACL amounts in sausage formula, response surface methodology was used. The sausages without ACL (control) and the sausage with ACL (ACLP sausage) were the subjected to the examinations of antioxidation, growth inhibition on CT-26, and physicochemical properties (pH and water content). ACLP made from the leaf with 15 cm length stem generally showed the highest antioxidative effect through results of DPPH, ABTS, reducing power, total phenol, and total flavonoid. ACLP also showed inhibition effect on the proliferation of CT-26, depending on concentration of ACLP. The surface response model showed that 4.87 g of ACLP was optimized amount for sausage production. Physicochemical properties between optimized ACLP and control sausages were not significantly different. Higher antioxidative effect of optimized ACLP sausage extract was observed (p<0.05) in antioxidation tests than control sausage extract except for DPPH. Cell viability of CT-26 cells were higher (p<0.05) in ACLP than in control sausage extracts. These results indicate that ACLP has functional effects on antioxidation activity and growth inhibition on CT-26 cell, and thus, it should be useful as a supplement in sausage, which may some effect as ACLP itself.

Antioxidative effects of traditional medicinal plants on lipid peroxidation (지질 과산화에 대한 전통약용 식물의 항산화 효과)

  • Hah, Dae-sik;Kim, Chung-hui;Kim, Gon-sup;Kim, Eui-gyung;Kim, Jong-shu
    • Korean Journal of Veterinary Research
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    • v.45 no.3
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    • pp.341-350
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    • 2005
  • To assess the antioxidative activity of 12 medicinal plants on lipid peroxidation, twelves traditional medicinal plants extracted with 95% methanol were investigated the antioxidative activity using DPPH, thiocyanate acid method, and thiobarbituric acid (TBA) methods. Out of 12 medicinal plants extracted with methanol, the extraction yields of Sedum kamtschaticum was the highest values (49.46%) among them and Geranicum sibiricum, Saururus chinensis root (R), Agrimonia pilosa leaf (L), Agrimonia pilosa root was the lowest value (9.97%). Radical scavenging effect of the selected traditional medicinal plants extracted from different extract solution were examined by 1, 1-diphenyl-2-picrylhydrazyl (DPPH) radical method. Antioxidative activity of methanolic extracts was higher than those of ethanol and n-hexane extracts. Scavenging effects in Sedum kamtaschaticum (R) determined by DPPH radical showed the highest among the 12 plants. The antioxidative effects of the first four medicinal plants were similar to those of butylated hydroxyanisole (BHA), and butylated hydroxytoluene (BHT), but higher than that of tocopherol, which was used as a handled control. Antioxidative effects of each indicated concentration of the methanolic extracts on linoleic acid by thiocyanate method was the highest in Sedum kamtschaticum and followed by Geum japonicum and Agrimonia pilosa and their antioxidative effect were similar to those of BHA, and BHT, but higher than that of tocopherol. Antioxidative effects of the selected medicinal methanolic extract on linoleic acid by thiocyanate acid method were examined for 15 days. Peroxidation of control and tocopherol group occurred on days 5 and 9, respectively, but BHA, BHT, selected medicinal methanolic extract group did not occur until on day 15. Antioxidative effects of the selected medicinal methanolic extract on linoleic acid by TBA method were examined for 15 days. Antioxidative activity was similar to those obtained by thiocyanate acid method.

Antioxidative Effect of Kimchi Ingredients on Rabbits Fed Cholesterol Diet (콜레스테롤 식이를 섭취한 토끼에서 김치재료의 항산화 효과)

  • 송영옥;권명자;송영선
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.27 no.6
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    • pp.1189-1196
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    • 1998
  • The antiatherogenic effect of kimchi ingredients was studied in terms of antioxidative effect against Newzealand white rabbits that fed 1% cholesterol. Experimental groups was fed 8% Baechu (Brassica pekiinensis), or 1% red pepper(Capsium annum), or 1% garlic(Allium sativum) for 12 weeks. Blood samples were drawn every 2 weeks to analyze vitamin E, POV, and TBARS. Hepatic antioxidative enzyme activity, vitamin E, and carotene concentration also were measured. Plasma TBARS and POV level were markedly lowered in both red pepper and garlic fed rabbits(p<0.05) compared to control. Hepatic POV and protein carbonyl values were lowered in the rabbits fed kimchi ingredients compared to control(p<0.05). Plasma vitamin E concentration was increased in the rabbits fed red pepper and garlic compared to control(p<0.05). Hepatic vitamin E concentration was increased in red pepper and garlicfed rabbits compared to control. For the hepatic antioxidative enzyme acitivity, catalase activity was significantly increased in red pepper and garlic fed rabbits compared to control. Therefore, Baechu, red pepper, and garlic exert an antioxidative effect against rabbits fed 1% cholesterol for 3 months.

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