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Physiological Properties of Oak Mistletoe (Loranthus yadoriki) Extracts by Microwave Extraction Condition
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  • Journal title : Korean Journal of Food Preservation
  • Volume 18, Issue 1,  2011, pp.72-78
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2011.18.1.072
 Title & Authors
Physiological Properties of Oak Mistletoe (Loranthus yadoriki) Extracts by Microwave Extraction Condition
Lee, Hye-Jin; Do, Jeong-Ryong; Kwon, Joong-Ho; Kim, Hyun-Ku;
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The physiological properties of oak mistletoe slice extracts were investigated. The total polyphenol content of mistletoe extracts was 50.28-109-69 mg%, depending on extraction conditions. The polyphenol content increased as extract concentration rose (25 mL/g>50 mL/g>100 mL/g). The electron-donating ability (EDA) of the 60% (v/v) ethanolic extract was 68.88% at 25 mL/g; this was the highest value of all extracts tested (p<0.05). The SOD-like activities of water, 30%, 60%, and 90% (all v/v) ethanolic extracts were 15.24-30.84% lower than those of 1.0% and 0.1% (both w/v) L-ascorbate solutions. Tyrosinase inhibitory activities of all samples were 3.40-30.92% lower than those of 1.0% and 0.1% (both w/v) L-ascorbate solutions. Nitrite-scavenging abilities measured at pH 1.2 and pH 3.0 were highest when the water, and the 30%, 60% and 90% (all v/v) ethanolic extracts, were tested. The results expand our understanding of the physiological properties of oak mistletoe slice extracts.
physiological properties;oak mistletoe;microwave;extraction condition;
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