Antioxidative Components and Activity of Domestic Cirsium japonicum Extract

장미란,; 홍은영,; 정재훈,; 김건희,

doi:10.3746/jkfn.2012.41.6.739

Cited by 20 publications

(3 citation statements)

References 13 publications

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“…엉겅퀴 추출물의 페놀성 화합물 함량 분석 같은 종의 식물이라도 자생하는 지역의 환경(기후, 토양, 지형 등)에 따라 함유하는 성분의 종류 및 함량이 다르며 그에 따른 생리활성이 달라진다 (7,11). 또한, Cirsium 종은 외관상의 구분이 어려워 혼용하여 사용되는 경우가 많으며 그들의 생리활성은 각 각 다를 수 있다.…”

Section: 결과 및 고찰unclassified

“…식물에 포함되어 있는 다양한 페놀산 및 플라보노이드는 산화·환원에 영향을 미친다고 보고되었다 (27). 본 연구와 마찬가지로 다양한 연구에서 엉겅퀴 추출물이 철 이 온 환원력에 탁월한 효과가 있음이 입증되었다 (11)(12)(13)(14)(15). 알츠하이 머 치매는 신경세포가 자유라디칼 및 금속 이온에 의해 산화적 손상을 입어 발병하는데 (28) Values are mean±standard deviation (n=3).…”

Section: 환원력 측정(Frap)unclassified

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Cirsium japonicum Extracts Show Antioxidant Activity and PC12 Cell Protection against Oxidative Stress

Jang¹,

Kim²

2016

Korean Journal of Food Science and Technology

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The phenolic compounds, antioxidant activity and neuronal cell protective effect of Cirsium japonicum extract were evaluated in this study. High performance liquid chromatography mass analysis showed that C. japonicum was composed of chlorogenic acid, linarin, and pectolinarin. C. japonicum extract showed its antioxidant activity with halfmaximal inhibitory concentrations of 567 and 130 µg/mL by DPPH and ABTS radical scavenging activity, respectively. The total antioxidant capacities of C. japonicum via DPPH, ABTS, and FRAP assays were 11.32, 100.15, and 12.76 µg/ mL trolox equivalents, respectively. In addition, the neuroprotective effect of C. japonicum extract was investigated by measuring cell viability via MTT, LDH and DCF-DA assay using H 2 O 2 -damaged PC12 cells. C. japonicum extract showed neuronal cell protective effects in a dose-dependent manner. These results indicated that C. japonicum extract has potent antioxidant and neuronal protective effects. Therefore, C. japonicum can be regarded as an effective and safe functional food resource as natural antioxidants, and may decrease the risk of neurodegenerative disorders.

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Section: 결과 및 고찰unclassified

Section: 환원력 측정(Frap)unclassified

Cirsium japonicum Extracts Show Antioxidant Activity and PC12 Cell Protection against Oxidative Stress

Jang¹,

Kim²

2016

Korean Journal of Food Science and Technology

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“…Dinis et al (2012) ascribed the DPPH and ABTS + radical scavenging activities of chestnuts to the presence of polyphenolics, which explains the ABTS + radical scavenging activity trend observed herein. Jang et al (2012) observed a positive correlation between DPPH/ABTS + radical scavenging activities and polyphenol content, which implies a correlation between the two activities. The reducing power of the control, 2.5%, 5%, 7.5%, and 10% groups was 0.01, 0.75, 0.94, 1.15, and 1.33, respectively, i.e., increased with the increasing chestnut powder content (p<0.001; Fig.…”

Section: Dpph/abts + Radical Scavenging Activity and Reducing Powermentioning

confidence: 75%

Effects of chestnut powder content on the quality characteristics and antioxidant activity of rice muffins

Choi,

Ahn,

Hwang

et al. 2024

Food Sci. Preserv.

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This study examined the effects of chestnut powder content (2.5%, 5%, 7.5%, and 10%) on the antioxidant activity and quality characteristics of rice muffins. With the increasing chestnut powder content, the total polyphenol content, flavonoid content, antioxidant activity (determined by radical scavenging activity and reducing power), hardness, gumminess, chewiness, and overall acceptability (determined by sensory evaluation) increased, whereas the moisture content, pH, specific volume, and cooking loss decreased. Regarding color, chestnut powder content was negatively correlated with L and b and positively correlated with a. Notably, overall acceptability abruptly decreased to its minimum at 10%. Thus, adding powder at loadings of <7.5% improved the antioxidant activity and acceptability of rice muffins. Our results can be used as preparatory data for developing a rice muffin model.

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Quality characteristics and antioxidant activity of rice muffins added with Orostachys japonicus powder

Kim,

Choi,

Kim

et al. 2024

Food Sci. Preserv.

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This study aimed to suggest the usability and optimal amount of Orostachys japonicus in foods. Orostachys japonicus powder was added at 0% (Con), 3% (O3), 5% (O5), 7% (O7), and 9% (O9) to rice muffins and the quality and antioxidant characteristics of the muffins were determined. The moisture content and pH of the muffins decreased as the amount of Orostachys japonicus powder added increased. The weight increased as the amount of Orostachys japonicus powder added increased, but the volume, specific volume, and baking loss rate decreased. The L- and b-values of the muffins decreased as the a-value increased. The texture, hardness, gumminess, and chewiness of muffins increased while adhesiveness, springiness, and cohesiveness decreased. Polyphenol, flavonoid, DPPH, and ABTS+ radical scavenging activity, as well as reducing power, increased as the amount of Orostachys japonicus powder added increased. In the sensory test, the 5-7% addition group showed high scores in appearance, flavor, taste, texture, and overall preference. The degree of flavor and astringency of muffins, which are evaluation items for characteristic strength, increased as the amount of Orostachys japonicus powder added increased, and the level of moistness decreased. Therefore, the addition of 5-7% of Orostachys japonicus powder is thought to have a positive effect on the muffins. The purpose of this study was to suggest the usability and optimal addition amount of Orostachys japonicus powder and to provide basic data on foods with Orostachys japonicus added.

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Antioxidative Components and Activity of Domestic Cirsium japonicum Extract

Cited by 20 publications

References 13 publications

Cirsium japonicum Extracts Show Antioxidant Activity and PC12 Cell Protection against Oxidative Stress

Cirsium japonicum Extracts Show Antioxidant Activity and PC12 Cell Protection against Oxidative Stress

Effects of chestnut powder content on the quality characteristics and antioxidant activity of rice muffins

Quality characteristics and antioxidant activity of rice muffins added with Orostachys japonicus powder

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