Seasonal Variation of Anti-oxidant and Anti-bacterial Activities in Acer palmatum Extract

Sung, Young Whan; Chang, Min Ju; Choi, Yong‐Keun; Song, Hakjin; Shim, Sok Young; Yoon, Jae-Yoon; Kim, Hyung Joo

doi:10.20402/ajbc.2016.0092

Cited by 3 publications

(2 citation statements)

References 21 publications

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“…In Korea, where the temperature changes in the four seasons are obvious, maple leaves turn red color in autumn when the temperature is relatively low (below about 5 °C of daily minimum temperature). In addition, the temperature change can affect not only the foliar color change but also the various physiological functions [ 13 ]. It has been known that the color change in maple leaf is related to the exposure of anthocyanins following chlorophylls destruction, and red maple leaves contain about 4 times more anthocyanins than green leaves [ 14 ].…”

Section: Introductionmentioning

confidence: 99%

“…It has been known that the color change in maple leaf is related to the exposure of anthocyanins following chlorophylls destruction, and red maple leaves contain about 4 times more anthocyanins than green leaves [ 14 ]. In fact, strong antioxidant effects of red maple leaf have been reported [ 12 , 13 , 14 ], but its practical utilization as a food ingredient is still limited. In particular, there has been little to no research on establishment of pretreatment method (e.g., extraction condition) of antioxidants from red maple leaf and its application strategy as a dietary antioxidant.…”

Section: Introductionmentioning

confidence: 99%

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Quality Characteristics of Senior-Friendly Gelatin Gels Formulated with Hot Water Extract from Red Maple Leaf as a Novel Anthocyanin Source

Song

김

2021

Foods

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The objectives of this study were to evaluate antioxidant capacity of hot water extract from red maple leaf with different extraction times (experiment I) and to determine their impacts on color, free anthocyanin content, and hardness of gelatin gels (experiment II). In experiment I, hot water extraction time (30, 60, 120, 180, and 360 min at 60 °C) was fixed as a main effect. The different extraction times had no impacts on total polyphenol content and DPPH radical scavenging activity (p > 0.05). However, extraction time for 360 min could decrease anthocyanin content as well as ferric reducing antioxidant power (p < 0.05). In experiment II, 6%, 18%, and 30% gelatin gels were prepared without/with red maple leaf extract (1000 mg/L). The red maple leaf extract significantly increased redness, yellowness, and hardness, but decreased free anthocyanin content. Such impacts were obviously observed at high gelatin concentration. Thus, red maple leaf extract could be a novel anthocyanin source for improving antioxidant capacity and reddish color of gelatin gels. However, the addition amount of red maple leaf extract may be limited in the development of senior-friendly jelly food for soft texture in that it could increase the hardness of the gelatin gel.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Quality Characteristics of Senior-Friendly Gelatin Gels Formulated with Hot Water Extract from Red Maple Leaf as a Novel Anthocyanin Source

Song

김

2021

Foods

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Potential Antioxidant and Antiphotoaging Effects of Fagopyrum esculentum Honey on Human Dermal Fibroblasts

Kim¹,

An²,

Bae³

2022

Asian J Beauty Cosmetol

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Purpose: The present study investigated the potential use of Fagopyrum esculentum (F. esculentum) honey as a functional skin cosmetic by examining its antioxidant and antiaging effects on human dermal fibroblasts (HDFs).Methods: Total polyphenol content, total flavonoid content, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity of F. esculentum honey were analyzed. HDF cell viability was examined after treatment with F. esculentum honey and expression of genes encoding collagen and matrix metalloproteinases (MMPs) was measured by quantitative real-time polymerase chain reaction (qRT-PCR) analysis.Results: Analysis of antioxidant activity showed that total polyphenol content, total flavonoid content, and DPPH radical scavenging activity of F. esculentum honey increased in a dose-dependent manner. qRT-PCR analysis revealed an increase in mRNA expression of the collagen-producing genes, collagen type I alpha 1 chain (COL1A1) and collagen type III alpha 1 chain (COL3A1), whereas MMP1 and MMP3 expression decreased in HDFs treated with F. esculentum honey. Furthermore, F. esculentum honey protected HDFs from ultraviolet (UV) irradiation-induced cytotoxicity and reduced reactive oxygen species production. Expression of COL1A1 and COL3A1, which was reduced by UV irradiation, was restored in a dose-dependent manner, whereas expression of MMP1 and MMP3, which was increased by UV irradiation, was reduced in a dose-dependent manner in HDFs pretreated with F. esculentum honey.Conclusion: These findings indicate that F. esculentum honey is a natural antioxidant that is enriched in phenols and flavonoids and has the potential to act as an antiaging cosmetic ingredient due to its protective effects on UV irradiation-damaged skin cells.

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Antioxidant and Whitening Effects of Dahlia based on Variety, Flowering Form, Harvest Time, and Plant Part

Han,

Ryu

2024

Asian J Beauty Cosmetol

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Purpose: This study evaluated the antioxidant activity of dahlias based on variety, flowering form, harvest time, and plant parts, analyzed the content of bioactive compounds, and assessed the whitening effect of different plant parts to explore potential applications in the food, pharmaceutical, and cosmetic industries.Methods: Antioxidant activity was assessed using DPPH radical scavenging assays, whereas bioactive compounds were quantified through total polyphenol content (TPC) and total flavonoid content (TFC) measurements. The whitening effect was evaluated based on tyrosinase inhibition rates.Results: Among the six dahlia varieties examined, <i>D. diva</i> demonstrated the highest antioxidant activity, with purple and deep red varieties, showing particularly high levels of activity and polyphenol content. Analysis of flowering forms indicated that flowers in the early half-blooming stage exhibited the highest antioxidant activity. Regarding harvest time, dahlias harvested during the third period in the fall, showed the greatest antioxidant activity. Examination of different plant parts revealed that petals had the highest antioxidant activity, whereas leaves and tubers had comparatively lower activity. Additionally, petals exhibited the highest tyrosinase inhibition rate among the plant parts, although the overall whitening effect was minimal.Conclusion: The study identified the optimal dahlia variety, flowering form, harvest time, and plant parts for maximizing antioxidant effects. These findings provide valuable insights for potential applications of dahlias in various industries.

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Seasonal Variation of Anti-oxidant and Anti-bacterial Activities in Acer palmatum Extract

Cited by 3 publications

References 21 publications

Quality Characteristics of Senior-Friendly Gelatin Gels Formulated with Hot Water Extract from Red Maple Leaf as a Novel Anthocyanin Source

Quality Characteristics of Senior-Friendly Gelatin Gels Formulated with Hot Water Extract from Red Maple Leaf as a Novel Anthocyanin Source

Potential Antioxidant and Antiphotoaging Effects of Fagopyrum esculentum Honey on Human Dermal Fibroblasts

Antioxidant and Whitening Effects of Dahlia based on Variety, Flowering Form, Harvest Time, and Plant Part

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