• Title, Summary, Keyword: nitrite scavenging effect

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Antioxidative Activities of the Ethyl Acetate Fraction from Heated Onion (Allium cepa)

  • Lee, Youn-Ri;Hwang, In-Guk;Woo, Koan-Sik;Kim, Dae-Joong;Hong, Jin-Tae;Jeong, Heon-Sang
    • Food Science and Biotechnology
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    • v.16 no.6
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    • pp.1041-1045
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    • 2007
  • Heated onion juice was partitioned using the solvents hexane, chloroform, ethyl acetate, and butanol. The ethyl acetate fraction showed the strongest scavenging effect on the ABTS radical. The antioxidant activities of the ethyl acetate fraction from raw and heated onion (120, 130, and $140^{\circ}C$) were evaluated using radical scavenging assays. Radical and nitrite scavenging activities were higher in heated onion than raw onion, and the higher the temperature of heat treatment, the greater the radical and nitrite scavenging activities. Heated onion ($140^{\circ}C$, 2 hr) was more effective than raw onion, having higher DPPH radical scavenging (5.7-fold), hydroxyl radical scavenging (6.4-fold), superoxide radical scavenging (2.3-fold), hydrogen peroxide scavenging (11.8-fold), and nitrite scavenging (4.3-fold) activities. Onion increased its physiologically active materials after heating, and in this regard, heated onion can be used as biological material for the manufacture of health foods and supplements.

Nitrite Scavenging Effect of Maillard Reaction Products Derived from Glucose-Amino Acids (Glucose-아미노산계 Maillard 반응생성물의 아질산염 소거작용)

  • Kim, Seon-Bong;Lee, Dong-Ho;Yeum, Dong-Min;Park, Jin-Woo;Do, Jung-Roung;Park, Yeung-Ho
    • Korean Journal of Food Science and Technology
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    • v.20 no.3
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    • pp.453-458
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    • 1988
  • This research was carried out to investigate the effects of Maillard reaction products and nondialyzable melanoidins on the nitrite-scavenging. Nitrite-scavenging reactions were done at the different pH conditions(pH 1.2, 4.2 and 6.0). Maillard reaction products and nondialyzable melanoidins, produced from the glucose-amino acids(lys., gly., arg., his.)model systems, had a great of nitrite-scavenging effects. Nitrite-scavenging effects of Maillard reaction products and nondialyzable melanoidins were also pH dependent, being higher at pH 1.2 and lower at pH 6.0. By the treatment of Maillard reaction products and nondialyzable melanoidins with sodium borohydride, nitrite-scavenging effects were remarkably decreased at pH 1.2.

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The Nitro-scavenging Effects by the Component of Cassiae Torae Semen (결명자의 아질산염 소거작용)

  • Do, Jeong-Ryong;Kim, Seon-Bong;Park, Yeung-Ho;Park, Yeung-Beom;Choi, Jae-Sue;Kim, Dong-Soo
    • Korean Journal of Food Science and Technology
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    • v.25 no.5
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    • pp.526-529
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    • 1993
  • The present study was conducted to investigate nitrite-scavenging ability of the components of Cassiae torae semen, Cassia tora L. The nitrite-scavenging effects of fractions obtained from methanol extract of Cassiae torae semen, Cassia tora L. were strong in ethyl acetate fraction, chloroform fraction, water soluble fraction and ethyl ether fraction in order. Compound D showed the strongest nitrite-scavenging effects among compound A, B, C, D separated from Cassiae torae semen. Compound D separated from Cassiae torae semen possessed ten-fold stronger the nitrite-scavenging effect than ascorbic acid.

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The Nitrite-scavenging Effects by the Component of Traditional Tea Materials (기호음료 성분의 아질산염 소거작용)

  • Do, Jeong-Ryong;Kim, Seon-Bong;Park, Yeung-Ho;Park, Yeung-Beom;Kim, Dong-Soo
    • Korean Journal of Food Science and Technology
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    • v.25 no.5
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    • pp.530-534
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    • 1993
  • The present study was conducted to investigate nitrite-scavenging ability of the components of traditional tea materials in Korea. The nitrite-scavenging ability was appeared in all the samples examined. Ethanol soluble fractions obtained from water soluble fractions of Cassiae torae semen, Perilla semen, Acantopanacis cortex and Zingiberis rhizoma exhibited higher the nitrite-scavenging effect than ethanol precipitate frecipitate fractions. While opposite results were obtained from those of Zizyphi fructus, Chaenomelis fructus and Schizandrae fructus in the nitrite-scavenging effect.

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Immune Cells Activity, Nitrite Scanvenging and ABTS Radical Scavenging Activities of Codonopsis lanceolata Ethanol Extracts from Districts in Korea

  • Boo, Hee-Ock;Park, Jeong-Hun;Kim, Hong-Gi;Kim, Hag-Hyun;Kwon, Soo-Jeong;Seo, Dong-Yeon;Lee, Moon-Soon
    • Korean Journal of Plant Resources
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    • v.29 no.3
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    • pp.289-296
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    • 2016
  • This study was executed to evaluate the immune activity, nitrite scavenging activity and ABTS radical scavenging activity against extracts of various concentration of ethanol solvent from Codonopsis lanceolata cultured at 6 local regions. The immune responses from both human T and B cell line was significantly enhanced in the cell growth compared to control while the cell growth was influenced at a certain period of culture. The results revealed that the cell growth of both human T and B cell was altered in a time dependent manner. The nitrite scavenging activity of ethanol extracts from various solvent concentration of C. lanceolata were affected by pH. At a pH of 1.2, the nitrite scavenging effect of all of the extracts tested observed higher than that of the other two pH ranges. There was no distinct detection of nitrite scavenging effects of the pH range 6.0. The ABTS radical scavenging activity was progressively increased in a dose-dependent manner, and the activity was the highest in 100% ethanol extract. The result from this investigation suggests that the extract of Codonopsis lanceolata could be an addition to basic medicine for immune modulation and natural food additives.

Nitrite-scavenging and Antimutagenic Effects of Various Solvent Extract from Different Parts of Loquat (Eriobotrya japonica, Lindl.) (비파 부위별 용매추출물의 아질산염 소거 및 항돌연변이 효과)

  • 심기환;배영일;정창호
    • Korean Journal of Food Preservation
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    • v.9 no.1
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    • pp.92-96
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    • 2002
  • The nitrite-scavenging and antimutagenic effects of various solvent extracts from different parts of the loquat. were investigated to develope as source of functional food. The nitrite-scavenging and antimutagenic effects of fractions obtained from methanol extract were most highest in ethyl acetate fraction. Ethyl acetate fraction showed better results in the nitrite scavenging activity of 80% in leaf, 81% in seedless fruit, 73% in peel and 63% in seed. The antimutagenic effect showed strong ethyl acetate fraction of 53.1%, 48.3% in leaf and seedless fruit. The antimutagenic effect increased with increasing concentration of ethyl acetate fraction against mutagenicity induced by direct mutagen of IQ in Salmonella typhimurium TA 100. Addition of 2.5 mg and 5 mg of ethyl acetate fraction showed inhibitory effect of 65.5%, 71.2% in leaf and 63.4%, 69.2% in seedless fruit, respectively.

DPPH Radical Scavenging Effect and Antimicrobial Activities of Plantain (Plantago asiatica L.) Extracts (질경이 추출물의 DPPH 라디칼 소거효과 및 항균활성)

  • Jeong, Chang-Ho;Bae, Young-Il;Shim, Ki-Hwan;Choi, Jine-Shang
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.33 no.10
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    • pp.1601-1605
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    • 2004
  • To develop the functional food, methanol extracts of dried plantain (Plantago asiatica L.) was fractionated in hexane, chloroform, ethyl acetate, butanol and aqueous fraction. DPPH radical scavenging effect, reducing power, nitrite scavenging effect and antimicrobial activities of these fractions were investigated. Ethyl acetate fraction among these fractions showed the highest effect of all experiments. Ethyl acetate fraction showed about 60% scavenging effect on the DPPH radicals at 400 $\mu$g/5 mL. Nitrite scavenging effect of ethyl acetate and butanol fraction was more than 70~80% at concentration above of 500 $\mu$g. Among various solvent fractions from methanol extracts of plantain, ethyl acetate fraction showed the highest inhibitory effect on the microorganism such as Staphylococcus aureus, Bacillus cereus and Vibrio parahaemolyticus at 5 mg/disc.

Screening of electron donating ability, antibacterial activity and nitrite scavenging effect of some herbal extracts (Herb추출물의 전자공여능, 항균활성 및 아질산염 소거능 검색)

  • 정해정;노경림
    • Korean journal of food and cookery science
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    • v.16 no.4
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    • pp.372-377
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    • 2000
  • Six kinds of herbs(applemint, geranium, lemonbalm, rosemary, sage and thyme) were extracted with water and 95% methanol, and the electron donating ability, antibacterial activity and nitrite scavenging effect were examined. The electron donating ability of herbs ranged from 60.7 to 92.2% and the highest value was observed in geranium, followed by sage and lemonbalm. Antibacterial activity of methanol extracts was much stronger than that of water extracts and gram positive bacteria were more sensitive than gram negative bacteria. Rosemary and geranium exhibited excellent antimicrobial activities against a wide range of bacteria. Nitrite scavenging activity, which was measured at various pH conditions(1.2, 3.0, 3.6, 4.2), was the highest in all herbs at pH 1.2 and the lowest at pH 4.2, suggesting that it is pH dependent. Methanol fraction also provided higher nitrite scavenging effect than the water fraction.

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Antimicrobial Effect, Antioxidant and Tyrosinase Inhibitory Activity of the Extract from Different Parts of Phytolacca americana L.

  • Boo, Hee-Ock;Park, Jeong-Hun;Woo, Sun-Hee;Park, Hyeon-Yong
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.60 no.3
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    • pp.366-373
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    • 2015
  • This study was conducted to clarify the antimicrobial effect, antioxidant and tyrosinase inhibitory activities of the biological composition having the Phytolacca americana, and to enhance the natural materials utilization of foods and cosmetics. The antimicrobial activities of the different parts of P. americana were evaluated using the agar diffusion test. The antimicrobial activity of P. americana was relatively high in Malassezia furfur known as a skin fungi and Vibrio parahaemolyticus compared to Escherichia coli and Staphy-lococcus epidermidis. However, the antimicrobial activity in Vibrio parahaemolyticus did not show at all parts of P. americana. Both the DPPH radical scavenging activity and ABTS radical scavenging activity have been increased with the higher concentration of methanol extract. In particular, leaf extract of P. americana exhibited the highest activity both ABTS radical scavenging activity and DPPH radical scavenging activity. The nitrite scavenging activity was decreased when the pH was changed from pH 1.2 to pH 6.0. The highest nitrite scavenging activity was exhibited from the methanol extract of fruit, followed by root, stem, and leaf at pH 1.2. However, the nitrite scavenging activity at pH of 6.0 was not almost detected. All plant parts of P. americana showed tyrosinase inhibitory activity. The highest activity was found in the stem, and followed by root, leaf, and fruit in order. These tyrosinase inhibitory activity was progressively increased in a concentration-dependent manner. In this experiment on the methanol extracts of different organ from P. americana, we confirmed that the extract of P. americana showed potent tyrosinase inhibitory activity. Taken together, we conjectured that the P. americana had the potent biological activities, therefore this plant having various functional components could be a good material for development into source of natural food additives and cosmetics.

Nitrite-Scavenging and Antioxidant Activities of Wood Vinegar (목초액의 아질산염 소거 및 항산화 활성)

  • 정창호;심기환
    • Korean Journal of Food Preservation
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    • v.9 no.3
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    • pp.351-355
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    • 2002
  • The purpose of this study was to investigate the nitrite scavenging, eletron donating activity and antioxidant activity of wood vinegar on soybean oil. Wood vinegar was added to soybean oil in the quantities of 0.5, 1 and 5%. Nitrite scavenging effect of all concentrations diminished at higher pH, while in the case of pH 1.2, it showed a nitrite scavenging effect of more than 80% at concentration above of 100 ㎕/mL. The electron donating activity was about 80% at concentration above of 50 ㎕/mL. Soybean oil without the addition of wood vinegar was used as a control. The oxidation of these samples was determined by measuring the peroxide value(POV), thiobarbituric acid(TBA) value and acid value(AV). When wood vinegar was added 1 and 5%, the peroxide value wag lower than both the control and 0.1% BHT. TBA value were in the 5% wood vinegar tallowed by 1% wood vinegar, 0.1% BHT, 0.5% wood vinegar and the control, respectively. The results showed that the acid values were lowest in 5% wood vinegar, followed by the 0.1% BHT, 1% wood vinegar, 0.5% wood vinegar and finally the control.