Antioxidant Activity of Heated Licorice (Glycyrrhiza uralensis Fisch) Extracts in Korea

우관식,; 황인국,; 노영희,; 정헌상,

doi:10.3746/jkfn.2007.36.6.689

Cited by 16 publications

(8 citation statements)

References 10 publications

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“…High RSAs of over 90% were determined in extracts prepared at 200 • C for 60 min or at 300 • C for more than 30 min. SBW extraction was able to selectively obtain antioxidant compounds from rosemary [13], and Woo et al [14] reported that the DPPH RSA of ethanol extracts of LR increased after heat treatment at 140 • C for 2 h. Our results suggest that antioxidant compounds of LR might also be extracted with SBW. The RPs of the SBW extracts were also evaluated by measuring the reduction of the Fe 3+ form of Fe 3+ /ferricyanide complexes to the ferrous (Fe 2+ ) form.…”

Section: Rsa and Rp Of Sbw Extracts From Lrmentioning

confidence: 51%

Extraction of nutraceutical compounds from licorice roots with subcritical water

Baek

Lee

2008

Separation and Purification Technology

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Section: Rsa and Rp Of Sbw Extracts From Lrmentioning

confidence: 51%

Extraction of nutraceutical compounds from licorice roots with subcritical water

Baek

Lee

2008

Separation and Purification Technology

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“…특히, 생약제 (Kim et al, 1998), 송강약돌 (Choi et al, 2004), 녹차 (Cho et al, 2006), 목초액 (Lee et al, 2008a) 및 해조류 혼합물 (Kim et al, 2009c) 등은 넙치용 배합사료 첨가제로서 그 효능이 연구된 바 있다. 이러한 첨가제 외에도 다양한 원료 들을 대상으로 그 효능을 조사하기 위한 연구들이 수행되고 있는데, 켈프 (Heo et al, 2005), 마늘 (Yang, 2007), 감귤 (Ahn et al, 2007), 양파 (Jeong et al, 2009), 생강 (Ji et al, 1997), 약쑥 (Kim et al, 1994), 감초 (Woo et al, 2006), 고추냉이 (Shin, 2001) 및 크릴 (Im et al, 2007) (Lindsay et al, 1984;Kono et al, 1987;Shiau and Yu, 1999 …”

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Effects of Dietary Inclusion of Various Additives on Growth Performance, Hematological Parameters, Fatty Acid Composition, Gene Expression and Histopathological Changes in Juvenile Olive Flounder Paralichthys olivaceus

김경덕¹,

서주영²,

)³

et al. 2011

Korean Journal of Fisheries and Aquatic Sciences

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This feeding experiment was conducted to investigate the effects of dietary inclusion of various additives on growth performance, hematological parameters, fatty acid composition, gene expression and histopathological changes in juvenile olive flounder (Paralichthys olivaceus). Eleven isonitrogenous (49% crude protein) and isolipidic (10% crude lipid) experimental diets were formulated: no additives (Con); 5% kelp meal (Ke); 10% krill meal (Kr); 1% garlic powder (Ga); 1% citrus meal (Ci); 3% onion powder (On); 1% ginger powder (Gi); 1% mugwort powder (Mu); 1% licorice powder (Li); 1% wasabi powder (Wa); and a mixture (Mix) of these additives. Three replicate groups of juvenile flounder (average weight of 8.5 g) were fed one of the experimental diets to visual satiety twice a day for 15 weeks. The dietary inclusion of additives did not affect survival, weight gain, specific growth rate feed efficiency, daily feed intake, daily protein intake, protein efficiency ratio, hepatosomatic index and visceralsomatic index of the fish. Plasma triglyceride levels were significantly lower in fish fed the Ke, Ga, On, Gi, Mu, Li, and Mix diets than in fish fed the control diet. Plasma glucose, glutamic oxaloacetic transaminase and total cholesterol did not differ among dietary treatments. No significant difference was observed in fatty acid composition and lipid content of the dorsal muscle in fish fed the experimental diets. Myosin gene expression did not differ significantly among treatments after 5 weeks but was significantly lower in fish fed the Kr, Ci, Li, and Mix diets than in control group after 15 weeks. Histopathological analysis showed mild gill hyperplasia and mild necrosis of liver parenchymal cells in several individuals of each experimental group. These conditions were also observed in the control group and were not thought to be related to the inclusion of feed additives. The present findings indicate that the dietary inclusion of additives did not affect growth performance, fatty acid composition, gene expression, and histopathological changes in juvenile flounder. However, plasma triglyceride content may be reduced by supplementation with 5% kelp meal, 3% onion powder, 1% garlic powder, 1% ginger powder, 1% mugwort powder, and the additive mixture.

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“…It has been reported that polyphenols, which strongly bind with polysaccharides and oligosaccharides with ester bonds, convert to free polyphenols by heating (Xu and Chang 2009). Polyphenol compounds can be converted to low molecular weight compounds by heating, and new phenolic compounds can be produced (Woo et al 2006). Moreover, many studies have reported that the antioxidant activity of flavonoids and tannins increases when plant materials are heated, such as chicory (Hong et al 1998), Polygonatum odoratum tea (Ryu et al 1997), chrysanthemum indicum L. (Yu et al 2008), and horseweed (Woo et al 2009).…”

Section: Three-dimensional (3d) Response Surface Results For the Thrementioning

confidence: 99%

Optimization of thermal processing conditions for brown rice noodles

et al. 2016

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Based on the current thermal processing conditions for rice noodles (80-85°C for 20-30 min), we used response surface methodology to find brown rice (BR) noodle processing conditions that maximize the noodles antioxidant activity, digestibility, and gelatinization. The experiments were designed according to the central composite design, including two independent variables (temperature and time) and six dependent variables [total phenolic contents (TPC), total flavonoid contents (TFC), 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2 0 -azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging activities, digestibility, and gelatinization]. Antioxidant activities decreased but digestibility and gelatinization increased with increasing temperature and time. All dependent variables suggested a quadratic model except TFC, but the probability of TPC was not applicable (0.1505), and DPPH radical scavenging activity showed a relatively low R 2 (0.6750). Therefore, we applied the other three dependent variables (ABTS radical scavenging activity, digestibility, and gelatinization) to the 3D response surface and proposed three optimum conditions: (1) for antioxidant activity (70°C, 22.95 min), (2) for digestibility and gelatinization (88.18°C, 34.89 min), and (3) for all three variables (88.5°C, 40 min). In a validation test, all dependent variables showed values within a 5 % error range except TFC. These results show the optimum processing conditions for BR noodles to maximize antioxidant activity and provide sustainability in BR noodle processing.

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Antioxidant Activity of Heated Licorice (Glycyrrhiza uralensis Fisch) Extracts in Korea

Cited by 16 publications

References 10 publications

Extraction of nutraceutical compounds from licorice roots with subcritical water

Extraction of nutraceutical compounds from licorice roots with subcritical water

Effects of Dietary Inclusion of Various Additives on Growth Performance, Hematological Parameters, Fatty Acid Composition, Gene Expression and Histopathological Changes in Juvenile Olive Flounder Paralichthys olivaceus

Optimization of thermal processing conditions for brown rice noodles

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