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Antioxidative and antimicrobial activities of Oenothera biennis extracted by different methods
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  • Journal title : Korean Journal of Food Preservation
  • Volume 23, Issue 2,  2016, pp.233-238
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2016.23.2.233
 Title & Authors
Antioxidative and antimicrobial activities of Oenothera biennis extracted by different methods
Kim, Jin Hak; Lee, Shin-Ho;
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 Abstract
A effect of extraction methods, including stirrer extraction method (SE), ultrasonification extraction method (USE), reflux extraction method (RE), autoclave extraction (AE) and low temperature high pressure extraction (LE) method on the antioxidative and antimicrobial activities of ethanol extracts of Oenothera biennis was investigated. The extraction yield (46.33%), total polyphenol (463.05 mg GAE/g) and flavonoid (71.71 mg RHE/g) content of Oenothera biennis extract obtained by RE were higher than those from other extraction methods. The antimicrobial activity of Oenothera biennis extract was only observed against Bacillus cereus among other tested organisms (Bacillus cereus, Staphylococcus aureus, Escherichia coli and Salmonella Typhimurium). Oenothera biennis obtained by RE showed the best DPPH radical scavenging ability (74.40%), ABTS radical scavenging ability (65.29%), reducing power (1.370 ()) and ferrous ion chelating ability (90.14%) compared with other tested extraction methods tested. The RE method was the most efficient method for extracting crude antioxidant and antimicrobial substances from Oenothera biennis. These results suggested that Oenothera biennis obtained by RE could be used as a bioactive and functional material in the food industry.
 Keywords
Oenothera biennis;extraction method;antioxidant activity;antimicrobial activity;
 Language
Korean
 Cited by
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