Antioxidant activities of Rhus verniciflua seed extract and quality characteristics of fermented milk containing Rhus verniciflua seed extract

Jin, Hee-Yeon; Choi, Yu-Jin; Moon, Hye-Jung; Jeong, Jin Ho; Nam, Joong-Hyun; Lee, Sang-Cheon; Huh, Chang-Ki

doi:10.11002/kjfp.2016.23.6.825

Cited by 4 publications

(1 citation statement)

References 12 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Urushiol is a primary component of xylem, and several studies have focused on reducing its content [ 17 , 18 , 19 ]. Furthermore, the seed of R. verniciflua is unique as a food material because of its low urushiol content and high antioxidant activity compared to other parts of the tree [ 20 , 21 ]. Therefore, more detailed studies on R. verniciflua seeds were needed.…”

Section: Introductionmentioning

confidence: 99%

Isolation and Identification of Fisetin: An Antioxidative Compound Obtained from Rhus verniciflua Seeds

Kim

Huh

2022

Molecules

Self Cite

View full text Add to dashboard Cite

The goal of this study was to provide basic data for the development of functional food and health materials for Rhus verniciflua (R. verniciflua) seeds. We investigated an antioxidative compound obtained from these seeds. Solvent fractionation was carried out on a 50%-ethanol extract of the seeds. The DPPH and ABTS radical-scavenging activity and superoxide dismutase (SOD) activity were measured, and high antioxidant activity was seen in the ethyl acetate fraction. The antioxidant compounds in the ethyl acetate fraction were isolated using silica-gel column chromatography by adjusting the solvent between chloroform and methanol. Fraction numbers 2–7 showed activity of more than 50%. Next, primary column chromatography was used to mix and concentrate the fractions that demonstrated antioxidant activity. The fractions were then subjected to secondary column chromatography to obtain subfraction 4, which showed high antioxidant activity. The separation of subfraction 4 was then performed using high-performance liquid chromatography (HPLC). Three peaks were identified and peak number 2 was judged to be the primary antioxidative compound, which was then isolated by pure separation. Finally, the purified subfraction peak number 2 was identified as a fisetin compound by liquid chromatography–mass spectrometry (LC–MS), nuclear magnetic resonance (NMR), and HPLC.

show abstract

Section: Introductionmentioning

confidence: 99%

Isolation and Identification of Fisetin: An Antioxidative Compound Obtained from Rhus verniciflua Seeds

Kim

Huh

2022

Molecules

Self Cite

View full text Add to dashboard Cite

show abstract

The quality, antioxidant activity, and storage behavior of milk fermented with Ligularia fischeri extracts

Cho¹,

Jeong²,

Park³

et al. 2019

Korean Journal of Food Preservation

View full text Add to dashboard Cite

In this study, milk samples were fermented following the addition of Ligularia fischeri extracts. The aqueous extracts were obtained from L. fischer grown in the open field (OL) or in a greenhouse (GL). The quality related properties, and antioxidant activity of the fermented milk were evaluated, and the effects of storage on the fermented samples were assessed. The time required for the fermented milk to reach pH 4.6 was approximately four hours in all samples. The titratable acidity of the samples was in the range of 0.5-1%. The number of lactic acid bacteria in the fermented milks made with L. fischeri GL extract was slightly higher than it was in milks samples fermented with L. fischeri OL extract. The Hunter Lab color (L) and redness (a) values of the samples were lower after fermentation, but their yellowness (b) increased with increasing amounts of L. fischeri extracts. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity in milk fermented with 0.5%, 1%, 3%, and 8% L. fischeri OL extracts was higher than that in milk fermented with corresponding amounts of L. fischeri GL extract. However, the difference was not significant. DPPH activity in milk fermented with 5% L. fischeri GL extract was higher than it was in milk fermented with 5% L. fischeri OL extract. The pattern of 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonate) radical cation (ABTS˙+) scavenging activity in the samples was similar to that observed during the DPPH assay. The pH and, titratable acidity, of the fermented samples were not significantly affected by storage, and the number of lactic acid bacteria in the stored and freshly fermented samples was similar.

show abstract

Comparison of physicochemical properties by different parts of Rhus verniciflua and food properties of Rhus verniciflua seed

Kim¹,

Huh²

2022

Korean J. Food Preserv.

Self Cite

View full text Add to dashboard Cite

The goal of this study was to provide basic data for various parts of Rhus verniciflua (R. verniciflua), and based on these data, to suggest the parts thereof that may be used as food material along with the xylem. Analysis of the proximate compositions revealed that the leaves contained mainly carbohydrates; the shoots crude protein; and the stems and seeds contained mainly crude fiber. All these parts were found to be rich in potassium and magnesium in terms of their mineral content. The total urushiol content was the lowest in the seeds at 0.92 mg/100 g. The total polyphenol and flavonoid content were highest in the shoots and leaves, respectively. Physicochemical analysis indicated that the seeds may be used as a food material, along with the xylem. According to DPPH and ABTS scavenging activity analysis, 50% ethanol was considered appropriate as a solvent for seed extraction. Cytotoxicity analysis of the seeds extracted with 50% ethanol confirmed that none of the components were present at cytotoxic levels. The findings of this study provide basic information regarding the use of R. verniciflua seeds as a food source.

show abstract

Antioxidant activities of Rhus verniciflua seed extract and quality characteristics of fermented milk containing Rhus verniciflua seed extract

Cited by 4 publications

References 12 publications

Isolation and Identification of Fisetin: An Antioxidative Compound Obtained from Rhus verniciflua Seeds

Isolation and Identification of Fisetin: An Antioxidative Compound Obtained from Rhus verniciflua Seeds

The quality, antioxidant activity, and storage behavior of milk fermented with Ligularia fischeri extracts

Comparison of physicochemical properties by different parts of Rhus verniciflua and food properties of Rhus verniciflua seed

Contact Info

Product

Resources

About