Investigation into factors influencing antioxidant capacity of vinegars

Yun, Jung-Hyun,Kim, Young-Jun,Koh, Kyung-Hee The Korean Society for Applied Biological Chemistr 2016 Applied Biological Chemistry (Appl Biol Chem) Vol.59 No.4

Thirty commercial vinegars were investigated in order to study the factors influencing antioxidant capacity. Total phenols and flavonoids, 1,1-diphenyl-2-picrylhydrazyl, and 2,2'-Azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) radical scavenging capacity, nitrite scavenging capacity, reducing capacity, and lipid oxidation inhibition method were used. Factor and k-means cluster analysis partitioned the vinegars into three clusters according to antioxidant capacity. Traditional balsamic vinegar (TBV), balsamic vinegar, and tomato vinegar were grouped as cluster 2, which contained the highest antioxidant capacity. Especially, TBV exhibited the highest antioxidant capacity. In high-performance liquid chromatography analysis, cluster 2 also had a high content of polyphenols and 5-hydroxymethylfurfural. These compounds presented positive correlation with the antioxidant capacity. The results suggested that polyphenols and 5-hydroxymethylfurfural were important factors influencing the antioxidant capacity of vinegars.

Investigation into factors influencing antioxidant capacity of vinegars

윤정현,김영준,고경희 한국응용생명화학회 2016 Applied Biological Chemistry (Appl Biol Chem) Vol.59 No.4

Thirty commercial vinegars were investigated in order to study the factors influencing antioxidant capacity. Total phenols and flavonoids, 1,1-diphenyl-2-picrylhydrazyl, and 2,2′-Azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) radical scavenging capacity, nitrite scavenging capacity, reducing capacity, and lipid oxidation inhibition method were used. Factor and k-means cluster analysis partitioned the vinegars into three clusters according to antioxidant capacity. Traditional balsamic vinegar (TBV), balsamic vinegar, and tomato vinegar were grouped as cluster 2, which contained the highest antioxidant capacity. Especially, TBV exhibited the highest antioxidant capacity. In high-performance liquid chromatography analysis, cluster 2 also had a high content of polyphenols and 5-hydroxymethylfurfural. These compounds presented positive correlation with the antioxidant capacity. The results suggested that polyphenols and 5-hydroxymethylfurfural were important factors influencing the antioxidant capacity of vinegars.

ORAC Assay 에 의한 인삼의 항산화 활성 연구

김성환,김영목,Kim, Sung-Hwan,Kim, Young-Mok 동아시아식생활학회 2007 동아시아식생활학회지 Vol.17 No.3

인삼의 여러 생리 활성 가운데 항산화 정도를 알아보기 위하여 백삼(6 년근), 백삼(5 년근), 피부백삼(5 년근), 피부백삼 (4 년근) 의 80% 에탄올 엑기스, 에틸아세테이트 분획, 수포화 부탄올 분획, 물 분획을 얻은 후 LC/Mass 를 사용하여 사포닌 함량을 조사하고 기존의 여러 가지 항산화 작용 측정 방법들의 오류를 없애고 더욱 정확한 결과를 낼 수 있는 대처 방안으로 선정된 ORAC Assay에 의해 항산화 활성을 검토하였다. 인삼 중 사포닌은 ginsenoside Rg 1 과 Rb1 이 주요 성분으로 다량 함유하고 있었으며, Rc, Rb2, Re 등이 뒤를 이었고, 그밖에도 Rd, Rg3, Rh1가 널리 분포하고 있었다. 피부백삼 5 년근의 경우 에탄올 엑기스와 수포화 부탄올 분획에서 다른 인삼 분획에 비해 높은 함유량을 보였으나 실험의 한계상 인삼 재배기간과 인삼 종류별 각각의 분획에 대한 사포닌 함량 비교는 어려웠다. 인삼의 각 분획별 항산화 활성은 80% 에탄올 엑기스, 에틸아세테이트 분획, 수포화 부탄올 분획, 물 분획 모두에서 나타났고 비교적 전체 유기 용매 분획의 값이 비슷하였으며, 수층 분획이 다소 낮은 활성을 보였다. 검체 인삼들의 각 용매추출 분획 상호간의 유의성 비교에서는 모든 인삼 검체의 에틸아세테이트 분획에서만 유의성을 나타내었다(p>0.05). 인삼 중 항산화 활성은 에틸아세테이트 층으로 이행되는 폴리페놀 계통 성분이나 일부 비극성의 사포닌에 의한 것으로 추측되고 있으나 모든 분획에서 나타난 것으로 보아 이들 외에 산성 다당체, 당 단백질, 수용성 다당류 등 다른 생리활성 물질에 대한 연구가 요구된다. This study was performed to investigate the antioxidant activity of Korean ginseng using an ORAC(Oxygen Radical Absorbance Capacity) assay. Four fractions each (80% ethanol, ethyl acetate, water saturated 1-butanol, and water) were obtained from different ginseng samples (White Ginseng: ; 6 yrs-., 5 yrs-., ; Cork Ginseng: ; 5 yrs-., 4 yrs-.). The saponin content of each fraction was quantified by LC/MS, and the antioxidant capacity of the ginseng was measured by the ORAC assay. The ORAC method, which was recently validated using automatic liquid handling systems, has been adapted for manual handling with the use of a conventional fluorescence microplate reader. Furthermore, the ORAC assay provides a direct measure of hydrophilic chain-breaking antioxidant capacity against peroxy radical, which is the exiting and emission of 2,2'-Azobis (2-methylpropionamidine)-dihychloride (AAPH). As a result of our experiments, ginsenosides Rg1 and Rb1 were the two major saponins found in the ginseng samples, and Rc, Rb2, Re, Rd, Rg3, and Rh1 were detected in a small quantities. For the antioxidant capacities of the fractions (80% ethanol, ethyl acetate, butanol, and water), we found that the organic solvent fraction had similar antioxidant capacities, and were higher than the capacity of the water fraction. When determining the similarities in each fraction, only the ethyl acetate fraction showed similarity compared to other fractions (p>0.05). The antioxidant capacity of ginseng may come from phenolic compounds and some nonpolar saponins. However, based on the results of this study, we hypothesize that some acidic polysaccharides and other biological components may contribute to its antioxidant capacity. Additional research is required to determine other possible biological response modifiers that contribute to the antioxidant capacity of ginseng.

위장관 암환자들에서 관찰한 혈중 총항산화능(Total Antioxidant Capacity)의 변화

전창호,이은하,이한일 대한임상병리학회 1998 대한임상병리학회지 Vol.18 No.2

Antioxidant Capacity and Polyphenolic Content of Blueberry (Vaccinium corymbosum L.) Leaf Infusions

J. Piljac-Žegarac,A. Belščak,A. Piljac 한국식품영양과학회 2009 Journal of medicinal food Vol.12 No.3

Antioxidant capacity and polyphenolic content of leaf infusions prepared from six highbush blueberry cultivars (Vaccinium corymbosum L.), one wild lowbush blueberry cultivar (Vaccinium myrtillus L.), and one commercially available mix of genotypes were determined. In order to simulate household tea preparation conditions, infusions were prepared in water heated to 95°C. The dynamics of extraction of polyphenolic antioxidants were monitored over the course of 30 minutes. Extraction efficiency, quantified in terms of the total phenol (TP) content, and antioxidant capacity of infusions, evaluated by the ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azinobis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical scavenging assays, were compared with cultivar type and extraction time. The 30-minute infusions exhibited the highest TP content and antioxidant capacity according to all three assays. Wild blueberry infusion had the highest TP content (1,879mg/L gallic acid equivalents [GAE]) and FRAP values (20,050μM). The range of TP values for 30-minute infusions was 394–1,879mg/L GAE with a mean of 986mg/L GAE across cultivars; FRAP values fell between 3,015 and 20,050μM with a mean of 11,234μM across cultivars. All 30-minute infusions exhibited significant scavenging capacity for DPPH• and ABTS•+ radicals, comparable to different concentrations of catechin, gallic acid, and 6-hydroxy-2,5,7,8-tetramethylchromane-2-carboxylic acid. Overall, tested infusions showed significant reducing capacity as well as radical scavenging potential, which places blueberry leaf tea high on the list of dietary sources of antioxidants.

Phenolic Constituents, Caffeine and Antioxidant Capacities in Green, Oolong and Black Tea Processed from Tender Leaves of Four Cultivars Grown in Sri Lanka

D.C. Abeysinghe,A.M.T. Amarakoon,M.A.K. Jayathilake 한국차학회 2015 한국차학회지 Vol.- No.S

Total antioxidant capacities of green tea, oolong tea and black tea processed from the leaves of four selected tea cultivars i.e. TRI 2025, TRI 777, CY 9 and DT 1 were measured by DPPH assay. Colorimetric Folin-Ciocalteu method was used to determine total phenolics. Catechins and caffeine were identified by HPLC. Significantly higher total phenolic contents and catechins were found in green tea produced from all selected cultivars. Green tea and oolong tea had significantly higher total antioxidant capacities than black tea in all selected cultivars except TRI 777 with highest total antioxidant capacity in green tea. In black tea and oolong tea, cultivar TRI 777 showed significant lowest antioxidant capacity when compared to other selected cultivars. The total antioxidant capacity values were positively correlated with the total phenolics (R2 = 0.78), ECG% (R2 = 0.86), EGC% (R2 = 0.71) and EGCG% (R2 = 0.79). Our results indicate that green tea contains higher amounts of total phenolics, catechins (ECG, EGC, and EGCG) and total antioxidant capacities than oolong and black tea produced from all selected cultivars. Phenolics constituents in made tea are the major contributors to the total antioxidant capacity and made tea with high catechins are good sources of dietary antioxidants.

추출 용매에 따른 인삼과 압출 성형 인삼의 사포닌 함량 및 항산화 활성 연구

김성환 ( Sung Hwan Kim ) 한국식품영양학회 2011 韓國食品營養學會誌 Vol.24 No.4

This study was conducted to investigate the changes in saponin content and antioxidant activity of crude ginseng and extruded ginseng by using different solvent extraction methods. Each of the fractions was first extracted by 80% ethanol followed by ether treatment to remove the lipid components. Water soluble components were separated by ethylacetate and water saturated butanol. Four fraction, including 80% ethanol, ethylacetate, butanol and water were obtained from crude and extruded ginsengs to analyze saponin content and antioxidant activity. Saponin content and antioxidant capacity of each of the four fractions were measured by LC/MS analysis and ORAC(Oxygen Radical Absorbance Capacity) assay, respectively. It was found that a major portion of saponin was present in ethyl acetate and water saturated butanol fractions. When extracted by 80% ethanol, ginsenoside Rb1 and Rg1 were mostly found in crude ginseng, while ginsenoside Re and Rb1 were detected in extruded ginseng. Even though Rh1 and Rg3 were found in a very small quantity in crude ginseng, there was a significant quantity of both in extruded ginseng when extracted by 80% ethanol. Similar tendency was also observed in extruded ginseng fraction when extracted with ethyl acetate and butanol. In crude ginseng, the level of Rg1 was the highest among other ginsenosides upon extraction by ethyl acetate, while Rh1 and Rg3 were predominantly found by employing similar solvent extraction in the extruded ginseng. Also, Rg1, Re and Rb1 were also found in the extruded ginseng with small quantity. Rg1, Re and Rb1 were found in crude ginseng by butanol extraction, while Rb1 and Re were extracted from the extruded ginseng. Overall, there was no difference in the saponin content between crude ginseng and extruded ginseng when extracted by butanol and water, but twice as much of saponin was obtained by 80% ethanol extraction and 6 times more saponin were obtained in ethyl acetate fraction in the extruded ginseng. Antioxidant capacity of crude ginseng as determined by ORAC assay was higher in 80% ethanol(high in many different kinds of biological compounds) and water saturated butanol(high in polar saponin) fractions than the ethyl acetate and water fractions. No difference in antioxidant capacity was observed between crude and extruded ginseng. However, antioxidant capacity of ethyl acetate and water fractions in extruded ginseng was significantly higher than crude ginseng(P>0.05). All the fractions in both, crude and extruded ginseng possessed antioxidant capacity and even water fractions that contained almost no saponin had some antioxidant capacity. While determining correlation coefficient between fractions in extruded ginseng by Pearson correlation, it was observed that 80% ethanol fraction was in correlation with ethyl acetate(P>0.01) and ethanol(P>0.001) and in the case of ethylacetate, correlation was observed only with butanol fraction(P>0.05).

Effects of Heat Processing Time on Total Phenolic Content and Antioxidant Capacity of Ginseng Jung Kwa

Oh, Chang-Ho,Kim, Gyo-Nam,Lee, Sang-Hyun,Lee, Jung-Sook,Jang, Hae-Dong The Korean Society of Ginseng 2010 Journal of Ginseng Research Vol.34 No.3

Korean ginseng (Panax ginseng C.A. Meyer) preserved in syrup, known as ginseng Jung Kwa (GJK), is a popular traditional snack in Korea. We investigated the effects of heat processing time on total phenolic content and antioxidant capacity of GJK. Water extract was prepared from GJK with different heat processing times, 3 hours (GJK-3), 6 hours (GJK-6), or 12 hours (GJK-12), with sonication for 2 hours. The GJK extract contained total phenolic content in the following order: GJK-12 (2.28%)>GJK-6 (1.57%)>GJK-3 (1.29%). Both the peroxy and hydroxyl radical-scavenging activity and cellular antioxidant capacity of GJK extract was significantly enhanced with increasing heat processing time. The hydroxyl radical-scavenging activity of GJK-12 extract was greater than that of the GJK-3 and GJK-6 extracts, consistent with metal chelating capacity and reducing capacity. In a cellular model, the GJK extract effectively reduced 2,2'-azobis(2-amidinopropane) dihydrochloride, $Cu^{2+}$-, and $H_2O_2$-induced oxidative stress, with GJK-12 and GJK-6 extracts demonstrating greater cellular antioxidant capacity than the GJK-3 extract. These results suggest that heat processing time can contribute to the antioxidant capacity of GJK and that GJK extract may have the potential to be used as an effective dietary antioxidant to prevent oxidative stress-related diseases.

Effects of Heat Processing Time on Total Phenolic Content and Antioxidant Capacity of Ginseng Jung Kwa

Chang-Ho Oh,Gyo-Nam Kim,Sang-Hyun Lee,Jung-Sook Lee,Hae-Dong Jang 고려인삼학회 2010 Journal of Ginseng Research Vol.34 No.3

Korean ginseng (Panax ginseng C.A. Meyer) preserved in syrup, known as ginseng Jung Kwa (GJK), is a popular traditional snack in Korea. We investigated the effects of heat processing time on total phenolic content and antioxidant capacity of GJK. Water extract was prepared from GJK with different heat processing times, 3 hours (GJK-3), 6 hours (GJK-6), or 12 hours (GJK-12), with sonication for 2 hours. The GJK extract contained total phenolic content in the following order: GJK-12 (2.28%) > GJK-6 (1.57%) > GJK-3 (1.29%). Both the peroxy and hydroxyl radical-scavenging activity and cellular antioxidant capacity of GJK extract was significantly enhanced with increasing heat processing time. The hydroxyl radicalscavenging activity of GJK-12 extract was greater than that of the GJK-3 and GJK-6 extracts, consistent with metal chelating capacity and reducing capacity. In a cellular model, the GJK extract effectively reduced 2,2’-azobis(2-amidinopropane) dihydrochloride, Cu<SUP>2+</SUP>-, and H₂O₂-induced oxidative stress, with GJK-12 and GJK-6 extracts demonstrating greater cellular antioxidant capacity than the GJK-3 extract. These results suggest that heat processing time can contribute to the antioxidant capacity of GJK and that GJK extract may have the potential to be used as an effective dietary antioxidant to prevent oxidative stress-related diseases.

전복(Haliotis discus hannai) 추출물의 혈압강하, 항산화능 및 항혈전능에 대한 in vitro 효과

김학렬(Hag-Lyeol Kim),강성국(Seong-Gook Kang),김인철(In-Chul Kim),김선재(Seon-Jae Kim),김두운(Du-woon Kim),마승진(Seung-Jin Ma),고천성(Tiancheng Gao),이화(Hua Li),김민정(Min-Jung Kim),이태훈(Tae-Hoon Lee),함경식(Kyung-Sik Ham) 한국식품영양과학회 2006 한국식품영양과학회지 Vol.35 No.7

본 연구에서는 전복육질과 내장의 추출방법에 따른 추출물의 혈압강하, 항산화, 항혈전 효과에 대한 in vitro 효과를 구명하고자 하였다. 전복육질(abalone body)과 내장(visceral portion)의 80% ethanol 추출물은 ACE(angiotensin converting enzyme)활성에 대해 높은 억제효과를 나타내었으며, 전복육질 추출물의 경우 농도의 증가에 따라 증가되는 경향을 나타내었다. 그러나 내장추출물은 농도증가에 따라 큰 차이가 없는 것으로 나타났다. 수용성추출물의 ACE활성 억제효과는 농도별에 따라 증가되는 경향을 나타내었으며, 육질과 내장 간에 큰 차이가 있는 것으로 나타났다. 아질산염 소거활성으로 평가한 항산화 효과는 80% ethanol 추출물의 경우, 전복육질에서 농도증가에 따라 증가된 수준을 나타내었으나 그 수치는 낮은 값을 나타내었다. 내장의 경우, 낮은 농도에서는 육질과 비슷한 수준을 유지하였으나 농도가 증가함에 따라 높은 항산화활성을 나타내었다. 수용성추출물의 항산화효과는 농도증가에 따라 증가된 수준을 나타내었으나 육질과 내장에 큰 차이는 보이지 않았다. 항혈전 효과는 80% ethanol 추출물에서 육질의 prothrombin time이상대적으로 내장의 prothrombin time보다 높게 나타났다. 수용성추출물의 경우, 항혈전 효과가 거의 없었으며, 전복의육질이나 내장에 따른 특별한 차이점 또한 없는 것으로 나타났다. 수용성추출물을 48시간 냉장온도에서 저장한 후의 전복육질과 내장의 ACE 활성에 대한 억제효과는 육질과 내장간에 큰 차이가 있었으나 0 time의 값과 큰 차이를 나타내지 않았다. 항산화 효과는 육질과 내장의 경우 농도증가에 따라 직선적인 증가경향을 나타내었으나, 육질에 비해 내장에서 높은 항산화능이 있는 것으로 나타났다. 전복육질과 내장의 prothrombin time은 큰 차이가 없었으며, activated partial thromboplastin time 또한 큰 차이가 없는 것으로 나타났다. The purpose of this study was to examine the in vitro effects of body and visceral portion of Haliotis discus hannai on angiotensin converting enzyme (ACE) activity and antioxidant and anticoagulant capacity. Extracts from both abalone body and visceral portion using 80% ethanol showed a high ACE?inhibitory effect. While ACE-inhibitory effect of extracts of the body part was dose?dependent, visceral extracts did not show any difference by the level of concentration. ACE?inhibitory effect of the visceral portion was much higher than that of the body. Antioxidant capacity was increased with increasing concentration of 80% ethanol body extracts although the capacity was low. The 80% ethanol visceral extracts showed a similar level of antioxidant capacity to the body extract in low concentration. Water extracts showed a dose-dependent increase in the activity. There was no significant difference in the antioxidant activity between the body and the visceral part. Anticoagulant capacity of 80% ethanol extracts, which was measured using prothrombin time (PT), was higher in the body part than the visceral part. Water extracts of Haliotis discus showed no any significant effect on anticoagulant capacity. The in vitro effects were also examined after Haliotis discus was refrigerated for 48 hours. Higher ACE-inhibitory effect was observed for the visceral portion than the body, in particular, before the sample was refrigerated. Antioxidant effect of Haliotis discus increased with increasing level of the sample before it was refrigerated. However, there was a significant difference between the body and the visceral part, which showed significantly higher capacity. There was no significant difference between the body and visceral part in PT regardless of refrigeration. While activated partial thromboplastin time (APTT) showed no significant difference between body and visceral part, there was a significant difference in the capacity between before and after the refrigeration, which showed much lower coagulant capacity.