Identification of radical scavenging ability and active ingredient of the hot water extract of Forsythia viridissima

2019 ◽  
Author(s):  
HR Lee ◽  
WT Jeong ◽  
HK Cho ◽  
HB Lim
Keyword(s):  
Active Ingredient ◽  
Radical Scavenging ◽  
Water Extract ◽  
Hot Water ◽  
Hot Water Extract ◽  
Radical Scavenging Ability

scholarly journals Radical-Scavenging Activity of Hot Water Extract from Leaves of Sweet Potato Cultivar "Simon-1".

2002 ◽  
Vol 49 (10) ◽  
pp. 683-687 ◽  
Author(s):  
Tomoyuki Oki ◽  
Mami Masuda ◽  
Miyuki Osame ◽  
Mio Kobayashi ◽  
Shu Furuta ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Water Extract ◽  
Potato Cultivar ◽  
Hot Water ◽  
Scavenging Activity ◽  
Hot Water Extract

scholarly journals Assessment of Cosmeceutical Potentials of Selected Mushroom Fruitbody Extracts Through Evaluation of Antioxidant, Anti-Hyaluronidase and Anti-Tyrosinase Activity

J ◽  
2020 ◽  
Vol 3 (3) ◽  
pp. 329-342
Author(s):  
Dang Lelamurni Abd Razak ◽  
Anisah Jamaluddin ◽  
Nur Yuhasliza Abd Rashid ◽  
Nor Ajila Sani ◽  
Musaalbakri Abdul Manan
Keyword(s):  
Cold Water ◽  
Schizophyllum Commune ◽  
Radical Scavenging ◽  
Water Extract ◽  
Antioxidant Property ◽  
Tyrosinase Activity ◽  
Hot Water ◽  
Scavenging Activity ◽  
Hyaluronidase Activity ◽  
Hot Water Extract

Cosmeceutical formulations containing naturally derived active ingredients are currently preferred by consumers worldwide. Mushrooms are one of the potential sources for cosmeceutical ingredients but relevant research is still lacking. In this study, hot- and cold-water extractions were performed on four locally-cultivated mushrooms—Pleurotus ostreatus, Ganoderma lucidum, Auricularia polytricha and Schizophyllum commune—with the aim to assess the cosmeceutical potential of these mushroom fruitbody extracts. Total phenolics, polysaccharide and glucan content were determined. Antioxidant property of the mushroom extracts was assessed by determining the DPPH radical scavenging, ferric-reducing (FRAP) and superoxide anion (SOA) scavenging activity. Anti-hyaluronidase activity was used as an indicator for the anti-aging and anti-inflammatory property, while anti-tyrosinase activity was evaluated to assess the anti-pigmentation or whitening property of these extracts. Our results showed that total polysaccharide content of P. ostreatus extracts was the highest (235.8–253.6 mg GE/g extract), while extracts from G. lucidum contained the lowest glucan (10.12–10.67%). Cold-water extract from S. commune exhibited substantial tyrosinase inhibition activity (98.15%) and SOA scavenging activity (94.82%). The greatest hyaluronidase activity was exhibited by G. lucidum hot-water extract, with the value of 72.78%. The findings from the correlation analyses suggest that the cosmeceutical properties of these mushrooms can be attributed mainly to the combination of different types of compound such as polysaccharides and phenolics. Overall, cold-water extract of S. commune and hot-water extract of G. lucidum showed the best results and may be further investigated.

scholarly journals Skin Antiaging Effects of the Fermented Outer Layers of Leaf Skin of Aloe barbadensis Miller Associated with the Enhancement of Mitochondrial Activities of UVb-Irradiated Human Skin Fibroblasts

2021 ◽  
Vol 11 (12) ◽  
pp. 5660
Author(s):  
Hyeonwoo Lee ◽  
Woonyong Choi ◽  
Hyangseon Ro ◽  
Gyurae Kim ◽  
Hyeonyong Lee
Keyword(s):  
Human Skin ◽  
Radical Scavenging ◽  
Aloe Vera ◽  
Water Extract ◽  
Hot Water ◽  
Skin Fibroblasts ◽  
Human Skin Fibroblasts ◽  
Bioactive Substances ◽  
Aloe Barbadensis ◽  
Hot Water Extract

This study is the first to show that increased mitochondrial activities improved the antiaging effects of Aloe vera leaf skin fermented by Lactobacillus plantarum on UVb-irradiated skin fibroblasts. The fermented extract (AF) increased the activities of mitochondrial reductase and the complex II and significantly reduced reactive oxygen species (ROS) production, even under UVb stress conditions, and also increased DPPH free radical scavenging activities compared with the hot water extract of outer layers of aloe leaf (AW) and quercetin itself. AF exerted a synergistic effect with quercetin and bioactive substances derived from the fermentation process. Moreover, mitochondrial activation of UVb-irradiated human skin fibroblasts by 0.3% (w/v) of the AF plays important roles in increasing collagen production up to 125 ± 5.45% and decreasing MMP-1 secretion down to 69.41 ± 2.63% of the control levels. The AF enhanced the upregulation of collagen gene expression, and this change was also greater than those induced by the AW and quercetin. Therefore, this study concludes that fermentation of the skin of aloe leaves increases the activation of mitochondria and inhibits the photo-aging of UVb-irradiated skin fibroblasts.

A comparison on the preparation of hot water extracts from Chlorella pyrenoidosa (CPEs) and radical scavenging and macrophage activation effects of CPEs

2014 ◽  
Vol 5 (12) ◽  
pp. 3252-3260 ◽  
Author(s):  
Xiuyuan Zhuang ◽  
Daojing Zhang ◽  
Wen Qin ◽  
Jia Deng ◽  
Hui Shan ◽  
...  
Keyword(s):  
High Pressure ◽  
Macrophage Activation ◽  
Growth Promotion ◽  
Radical Scavenging ◽  
Water Extract ◽  
Chlorella Pyrenoidosa ◽  
Free Radical Scavenging ◽  
Hot Water ◽  
Hot Water Extract

Hot water extract ofChlorella pyrenoidosa, prepared under high-pressure, was effective atin vitrofree radical scavenging and macrophage growth promotion.

scholarly journals Antioxidant, Mineral and Microbiological Properties of Wine from Blends of Roselle Calyces Extract and Pineapple Juice

2020 ◽  
pp. 49-57
Author(s):  
M. T. Ukeyima ◽  
B. O. Idoko ◽  
L. O. Moghalu
Keyword(s):  
Antioxidant Capacity ◽  
Room Temperature ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Water Extract ◽  
Hot Water ◽  
Microbial Count ◽  
Scavenging Activity ◽  
Pineapple Juice ◽  
Hot Water Extract

Wine was produced from must formulated by mixing roselle calyces hot water extract with pineapple juice at ratios of 100:0, 90:10, 80:20, 70:30, 60:40, 50:50 for A, B, C, D, E and F respectively. Must were pitched with Saccharomyces cerevisiae, fermented at room temperature for 8 days followed by racking, pasteurization and ageing at room temperature for 31 days. The antioxidant capacity, mineral content and microbiological analyses were carried out on the musts and wine samples using standard procedures. There was a significant (p<0.05) difference between must and wines as fermentation was observed to increase its antioxidant capacity (2, 2-diphenyl -1- picrylhydrazylradical scavenging activity, ferric reducing antioxidant properties, trolox equivalent antioxidant properties and hydroxyl radical scavenging activity). Fermentation decreased the mineral contents (manganese, zinc and magnesium) of wines except for sodium that increased significantly. Values ranged from 3.81 – 7.77 mg/L for Manganese, 162.38 – 166.66 mg/L for sodium, 2.71 – 4.71 mg/L for zinc and 35.45 – 40.67 mg/L for magnesium. Microbial count was done at different stages of production and there was no detectable growth on cultured wine samples. The result of this study showed that wines of nutritionally high quality can be produced from blends of roselle hot water extract and pineapple juice.

Physiological Activities of the Hot Water Extract from Eriobotrya japonica Lindl.

2009 ◽  
Vol 38 (8) ◽  
pp. 977-982 ◽  
Author(s):  
Yoo-Seok Jeong ◽  
Hee-Kyoung Jung ◽  
Kwang-Sup Youn ◽  
Myoung-Ok Kim ◽  
Joo-Heon Hong
Keyword(s):  
Water Extract ◽  
Hot Water ◽  
Eriobotrya Japonica ◽  
Hot Water Extract
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