JOURNAL BROWSE
Search
Advanced SearchSearch Tips
Antioxidant activities and physiological properties of Euphorbia humifusa extracts prepared using different solvents
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
  • Journal title : Korean Journal of Food Preservation
  • Volume 23, Issue 2,  2016, pp.252-258
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2016.23.2.252
 Title & Authors
Antioxidant activities and physiological properties of Euphorbia humifusa extracts prepared using different solvents
Kwon, Yu-Ri; Lee, Hyun Ryung; Hwang, So-Hyun; Kwon, O-Jun; Youn, Kwang-Sup;
  PDF(new window)
 Abstract
This study was conducted to investigate the antioxidant activities and physiological properties of Euphorbia humifusa extracts prepared using three different solvents (water, ethanol, and methanol). The highest total polyphenol content (293.25 mg/100 g) and total flavonoid content (21.05 mg/100 g) were observed in the methanol extract. The content of substances related to proanthocyanidin were highest in the water extract (8.42 mg/100 g), followed by methanol (5.70 mg/100 g) and ethanol (5.39 mg/100 g) extracts. The DPPH and ABTS radical scavenging activities of the methanol extract were 91.72% and 85.83%, respectively, at 50 mg% concentrations, which were higher than those of the other extracts. The extract reducing power decreased in the following order: ethanol > methanol > water. The methanol extract had relatively high antioxidant activity. The and xanthine oxidase inhibitory activities of the methanol extract at a concentration of 10 mg% were somewhat higher than the other extracts. HMG-CoA reductase inhibitory activity in the water extract was slightly higher than in the methanol and water extracts. These results indicated that Euphorbia humifusa extracts were a high-value food ingredient due to their antioxidant activities and nutritional value.
 Keywords
Euphorbia humifusa;antioxidant activity;physiological fucntionalities;extraction solvent;
 Language
Korean
 Cited by
1.
Effects of the moisturizing cream containing yellowish natural colorants on the skin improvement, Journal of Applied Biological Chemistry, 2017, 60, 2, 155  crossref(new windwow)
 References
1.
Han SH, Woo NRY, Lee SD, Kang MH (2006) Antioxidative and anti-bacterial activities of endemic plants extracts in Korea. Korean J Medicinal Crop Sci, 14, 49-55

2.
Cho YJ, Ju IS, Chun SS, An BJ, Kim JH, Kim MU, Kwon OJ (2008) Screening of biological activities of extracts from Rhododendron mucronularum Turcz. flowers. Korean J Soc Food Sci Nutr, 37, 276-281 crossref(new window)

3.
Sandra CRVLS, Raquel PFG, Ana B (2014) Effect of drying temperatures on the phenolic composition and antioxidant activity of pears of Rocha variety (Pyrus communis L.). Food Measurement, 8, 105-112 crossref(new window)

4.
Min TS, Park MJ, Moon JH, Kim WS, Lee SH, Cho YD, Park SH (2013) Bio-active substances and physiological activity of pears. J Appl Biol Chem, 56, 83-87 crossref(new window)

5.
Park JS, Han IH (2015) Effect of extraction solvent on the physiological properties of Korean pear peel (Pyrus pyrifolia cv. Niitaka). Korean J Food Sci Technol, 47, 254-260 crossref(new window)

6.
Koh JH, Hwang MO, Moon JS, Hwang SY, Son JY (2005) Antioxidative and antimicrobial activities of pomegranate seed extracts. Korean J Food Cook Sci, 21, 171-179

7.
Kim SM, Cho YS, Sung SK (2001) The antioxidant ability and nitrite scavenging ability of plant extracts. Korean J Food Technol, 33, 626-632

8.
Choi MY (2010) Antibacterial activity of Euphorbia humifusa extracts on food-borne pathogenic bacteria. KCLS, 21, 13-18

9.
Heo SI, Hu W, Han W, Wang MH (2008) Antioxidant activity and cytotoxic effect of extracts from Euphorbia humifusa. Kor J Pharmacogn, 39, 295-299

10.
An DH, Cho SJ, Jung ES, Lee HJ, Hwang JH, Park EJ, Park HR, Lee SC (2006) Antioxidant and anticancer activities of water extracts from Ceramium kondoi. J Korean Soc Food Sci Nutr, 35, 1304-1308 crossref(new window)

11.
Kim SY, Won DH, Lim MS, Park SN (2010) Cellular protective effect and component analysis of Euphorbia humifusa extracts. Kor J Phamacogn, 41, 264-269

12.
Dewanto V, Wu X, Adom KK, Liu RH (2002) Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. J Agric Food Chem, 50, 3010-3014 crossref(new window)

13.
Abdel-Hameed ESS (2009) Total phenolic contents and free radical scavenging activity of certain Egyptian Ficus species leaf samples. Food Chem, 114, 1271-1277 crossref(new window)

14.
Sun B, Ricardo-da-Silva JM, Spranger I (1998) Critical factors of vanillin assay for catechins and proanthocyanidins. J Agric Food Chem, 46, 4267-4274 crossref(new window)

15.
Blois MS (1958) Antioxidant determination by the use of a stable free radical. Nature, 181, 1199-1200 crossref(new window)

16.
Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C (1999) Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med, 26, 1231-1237 crossref(new window)

17.
Arabshahi-Delouee S, Urooj A (2007) Antioxidant properties of various solvent extracts of mulberry (Morus indica L.) leaves. Food Chem, 102, 1233-1240 crossref(new window)

18.
Kim KY, Nam KA, Kurihara H, Kim SM (2008) Potent ${\alpha}$-Glucosidase inhibitors purified from the red alga Grateloupia elliptica. Phytochemistry, 69, 2820-2825 crossref(new window)

19.
Kleinsek DA, Ranganathan S, Porter JW (1977) Purification of 3-hydroxy-3- methylglutaryl-coenzyme A reductase from rat liver. Proc Natl Acad Sci, 74, 1431-1435 crossref(new window)

20.
Stirpe F, Della Corte E (1969) The regulation of rat liver xanthine oxidase. Conversion in vitro of the enzyme activity from dehydrogenase (type D) to oxidase (type O). J Biol Chem, 244, 3855-3863

21.
Cha JY, Jeong JJ, Kim YT, Seo WS, Yang HJ, Kim JS, Lee YS (2006) Detection of chemical characteristics in Hamcho (Salicornia herbacea L.) according to harvest periods. J Life Sci, 16, 683-690 crossref(new window)

22.
Kim JY, Maeng YS, Lee KY (1995) Antioxidative effects of soybean extracts by using various solvents. Korean J Food Sci Technol, 27, 635-639

23.
Kim HY, Ko JY, Song SB, Kim JI, Seo HI, Lee JS, Kwak DY, Jung TW, Kim KY, Oh IS, Jeong HS, Woo KS (2012) Antioxidant and ${\alpha}$-glucosidase inhibition activities of solvent fractions from methanolic extract of Sericea lespedeza (Lespedeza cuneata G. Don). J Korean Sco Food Sci Nutr, 41, 1508-1514 crossref(new window)

24.
Kim SM, Kim DY, Park HR, Seo JH, Yeom BM, Jin YJ, Pyo YH (2014) Screening the antioxidant components and antioxidant activity of extracts derived from five varieties of edible spring flowers. Korean J Food Sci Technol, 46, 13-18 crossref(new window)

25.
Kim MA, Duan Y, Seong JH, Chung HS, Kim HS (2014) Antioxidant activity of feral haw (Crataegus pinnatifida BUNGE) seed extracts using various solvents. Korean J Food Cook Sci, 30, 33-40 crossref(new window)

26.
Kim SY, Won DH, Lim MS, Park SN (2010) Cellular protective effect and component analysis of Euphorbia humifusa extracts. Kor J Pharmacogn, 41, 264-269

27.
Park JJ, Lee JM, Jun WJ (2013) Radical scavenging and anti-obesity effects of various extracts from Turmeric (Curcuma longa L.). J Korean Soc Food Sci Nutr, 42, 1908-1914 crossref(new window)

28.
Wang SY, Chang HN, Lin KT, Lo CP, Yang NS, Shyut LF (2003) Antioxidant properties and phytochemical characteristics of extracts from Lactuca indica. J Agric Food Chem, 51, 1506-1512 crossref(new window)

29.
Lee SJ, Song EJ, Lee SY, Kim KBWR, Kim SJ, Yoon SY, Lee CJ, Ahn DH (2009) Antioxidant activity of leaf, stem and root extracts from Orostachys japonicus and their heat and pH stabilities. J Korean Soc Food Sci Nutr, 38, 1571-1579 crossref(new window)

30.
Sim HJ, Hwang CR, Kang JR, Kang MJ, Shin JH (2015) Physicochemical characteristics and antioxidant activity of Bracken (Pteridium aquilinum Kuhn) in Namhae. Korean J Food Cook Sci, 31, 288-295 crossref(new window)

31.
Fujioka T, Nara F, Tsuijta Y, Fukushige J, Fukami M, Kuroda M (1995) The mechanism of lack of hypocholesterolemic effects of pravastatin sodium, a 3-hydroxy-3-methylglutaryl coenzyme A reductase inhibitor, in rats. Biochim Biophys Acta, 1254, 7-12 crossref(new window)

32.
Kim JW, Youn KS (2014) Polyphenolic compounds, physological activities, and digestive enzyme inhibitory effect of Aster scaber Thunb. extracts according to different extraction processes. J Korean Soc Food Sci Nutr, 43, 1701-1708 crossref(new window)

33.
Bui TTL, Bui HT, Nguyen PT, Kim JE, Cha JY, Xin MJ, Lee YM, Kim YH (2014) Anti-inflammatory components of Euphorbia himifusa willd. Bioorg Med Chem lett, 24, 1895-1900 crossref(new window)

34.
Kwon YR, Cho SM, Hwang SP, Kwon GM, Kim JW, Youn KS (2014) Antioxidant, physiological activities, and acetylcholinesterase inhibitory activity of Portulaca oleracea extracts with different extraction methods. J Korean Soc Food Sci Nutr, 43, 389-396 crossref(new window)

35.
Stirpe F, Della Corue E (1969) The regulation of rat liver xanthine oxidase. J Biol Chem, 244, 3855-3863

36.
Kim HS, Kim MS, Kim SH, Yun KW, Song JH (2013) Analysis of total phenolic content and antioxidant activity from fruits of Vaccinium aldhamii Miq.. J Korean For Soc, 102, 566-570 crossref(new window)