In vitro correlation and analysis of anti-oxidant and anti-inflammatory activities by fruit ripening of peach cultivars

Jung, Kyung-Mi; Kim, San Yeong; Lee, Sang‐Han

doi:10.11002/kjfp.2017.24.5.638

Korean Journal of Food Preservation

2017

DOI: 10.11002/kjfp.2017.24.5.638

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In vitro correlation and analysis of anti-oxidant and anti-inflammatory activities by fruit ripening of peach cultivars

Kyung-Mi Jung¹,

San Yeong Kim²,

Sang‐Han Lee³

Abstract: In vitro correlation and analysis of anti-oxidant and anti-inflammatory activities by fruit ripening of peach cultivars

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Cited by 4 publications

References 23 publications

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Physicochemical characteristics and antioxidant capacities of peach fruits in the development stages

Kim¹,

Lee²,

Chung³

2019

Korean Journal of Food Preservation

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In order to promote the utilization of peach fruits, we investigated the physicochemical characteristics of three different varieties of peach, namely, Wild Peach, Hikawa Hakuho, and Baekhyang, in various development stages (stone-hardening, fruit enlargement, and ripening). The peach fruits increased in length, width, and weight in the development stage. Baekhyang had the highest size among all the varieties in the development stage. The ratio of the length and width was the highest in the stone hardening stage and decreased thereafter. The hardness of the peach fruits decreased, except Wild Peach (p<0.05). The sugar content in all the varieties increased during the development stage, but the acidity decreased. The ratio of sugar and acidity increased with the progress of the development stage. The total phenolic content (TPC) was the highest in Baekhyang in the stone-hardening stage. All the varieties had the highest TPC in the stone-hardening stage, among all the development stages. No significant difference in the DPPH radical scavenging activity was observed in the fruit enlargement and ripening stage across the different varieties. The length, width, and weight of peach fruits increased, but the hardness decreased in the fruit development stage. The ratio of sugar and acidity increased, but the antioxidant capacity decreased.

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Physicochemical characteristics and antioxidant capacities of peach fruits in the development stages

Kim¹,

Lee²,

Chung³

2019

Korean Journal of Food Preservation

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Inhibition of nitric oxide and lipid accumulation by Sargassum sp. seaweeds and their antioxidant properties

You¹,

Jang²,

Kim³

2021

Korean J. Food Preserv.

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Recently, the use of seaweed has attracted significant attention and has resulted in several seaweed-based studies for developing health-promoting foods. Sargassum sp. has been consumed as a part of the diet for centuries, especially in Asian countries, and has been reported to exhibit diverse biological effects, such as antioxidant, anti-obesity, and anti-inflammation effects. The present study involved the evaluation of the total phenolics content and in vitro antioxidant activities of seaweed using 2,2'-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azinobis-(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) assays. Moreover, the inhibitory effect of lipid accumulation during the production of 3T3-L1 adipocytes and nitric oxide (NO) in RAW264.7 macrophages were investigated. The results revealed that Sargassum siliquastrum contained the highest total phenolics content (36.67 mg GAE/g of extract) and exhibited the highest antioxidant activity among the 19 Sargassum sp. seaweeds. In terms of the anti-adipogenic activity, the Sargassum nipponium and Sargassum siliquastrum extracts significantly inhibited lipid accumulation (up to 63%) compared to that of the control in 3T3-L1 cells. Additionally, the Sargassum sagamianum extract inhibited NO production (up to 85%) in lipopolysaccharide-induced RAW264.7 cells. Our results provide evidence that Sargassum sp. could be useful for the development of healthy functional foods.

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Analysis of the Functional Components and Various Biological Activities of Korean Medicinal Herbs

Park¹,

Hwang²,

Kim³

et al. 2019

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In vitro correlation and analysis of anti-oxidant and anti-inflammatory activities by fruit ripening of peach cultivars

Abstract: In vitro correlation and analysis of anti-oxidant and anti-inflammatory activities by fruit ripening of peach cultivars

Cited by 4 publications

References 23 publications

Physicochemical characteristics and antioxidant capacities of peach fruits in the development stages

Physicochemical characteristics and antioxidant capacities of peach fruits in the development stages

Inhibition of nitric oxide and lipid accumulation by Sargassum sp. seaweeds and their antioxidant properties

Analysis of the Functional Components and Various Biological Activities of Korean Medicinal Herbs

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