Screening of the Antioxidant Activity of Some Medicinal Plants

항산화활성을 나타내는 약용식물 소재 탐색

  • Published : 2004.04.30


Antioxidant activities of water extracts of 20 medicinal plants (1 mg/mL) on peroxidation of linolic acid were evaluated by thiocyanate method, among which 11 showed strong antioxidant activity (> 70%). Higher hydroxy radical scavenging activity (> 60%) were shown in Corner officinalis, Acanthopanax sessiliflorus, and Epimedium koreanum than the other plants. Epimedium koreanum than the other plants extract showed highest superoxide radical scavenging activity (42%). Total polyphenol contents ranged from $2.6\;(Polygonatum\;odoratum){\sim}81.2(Epimedium\;koreanum)\;mg/g$. Direct correlation between the antioxidant activity and polyphenol content (r=0.8) was established through simple regression analysis. $IC_{50}$ for selected four plant extracts, showing highest polyphenol contents and antioxidant activities, were significantly higher than positive control. Total antioxidant activity of vitamin c was significantly lower than those of Acanthopanax sessiliflorus, Epimedium koreanum, and Erythrina variegata. Superoxide radical scavenging activity of Acanthopanax sessiliflorus was similar to BHA. Results suggest water extracts of some medicinal plants could be potential candidates for natural antioxidants.


  1. Ames BN, Shigenaga MK, Hagen TM. Oxidants, antioxidants, and the degenerative diseases of aging. Proc. Natl. Acad. Sci. USA 90: 7915-7922 (1993)
  2. Dean RT, Gieseg, Davies MJ. Reactive species and their accumulation on radical damaged proteins. Trends Biochem. Sci. 18: 437-441 (1993)
  3. Branen AL. Toxicology and biochemistry of butylated hydroxyanisole and butylated hydroxytoluene. J. Am. Oil. Chem. Soc. 52: 59-63 (1975)
  4. Farag RS, Badei AZMA, Hewedi FM, El-Baroty GSA. Antioxidant activity of some spice essential oils on linoleic acid oxidation in aqueous media. J. Am. Oil. Chem. Soc. 66: 792-799 (1989)
  5. Farag RS, Badei AZMA, El-Baroty GSA. Influence of thyme and clove essential oils on cottonseed oil oxidation. J. Am. Oil. Chem. Soc. 66: 800-804 (1989)
  6. Yu JH, Cho CM, Oh DH, Pyun YR. Antioxidant properties of red-pepper peel extracts on margarine. Korean J. Appl. Microbiol. Bioeng. 9: 21-27 (1981)
  7. Maeng YS, Park HK. Antioxidant activity of ethanol extract from Dodok (Codonopsis lanceolata). Korean J. Food Sci. Technol. 23: 311-316 (1991)
  8. Park JH, Kang KC, Baek SB, Lee YH, Rhee KS. Separation of antioxidant compounds from edible marine algae. Korean J. Food Sci. Technol. 23: 256-261 (1991)
  9. Cheigh HS, Lee JS, Moon GS, Park KY. Antioxidative characteristics of fermented soybean sauce on the oxidation of fatty acid mixture. Korean J. Food Sci. Technol. 22: 332-336 (1990)
  10. Moon GS, Ryu BM, Lee MJ. Components and antioxidative activities of Buchu (Chinese chives) harvested at different times. Korean J. Food Sci. Technol. 35: 493-498 (2003)
  11. Lee JS, Lee SW. The studies of composition of fatty acids and antioxidnat activities in parts of Omija (Schizandra chinensis Baillon). Korean J. Diet. Cult. 6: 147-153 (1991)
  12. Hong JS, Choi JS, Jung KT, Joo IO. The antioxidative, antimicrobial and nitrite scavenging effects of Schizandra chinensis RUPRECHT (Omija) seed. Korean J. Food Sci. Technol. 32: 928-935 (2000)
  13. Kim DG, Son DH, Choi UK, Cho YS, Kim SM. The antioxidant ability and nitrite scavenging ability of Poria cocos. J. Korean Soc. Food Sci. Nutr. 31: 1097-1101 (2002)
  14. Oh MJ, Son HY, Kang JC, Lee KS. Antioxidative effect of Pueraria root extract on edible oils and fats. J. Korean Soc. Food Nutr. 19: 448-456 (1990)
  15. Choi J, Shin DH, Chang YS, Shin JI. Screening of natural antioxidant from plant and their antioxidative effect. Korean J. Food Sci. Technol. 24: 142-148 (1992)
  16. Kim SY, Kim JH, Ki SK, Oh MJ, Jung MY. Antioxidant activities of selected oriental herb extracts. J. Am. Oil. Chem. Soc. 71: 633-640 (1994)
  17. Kannel WB, Hjortlane MC, Mcnamara PM, Gordon T. Menopause and risk of cardiovascular disease. The framingham study. Ann. Int. Med. 85: 447-452 (1976)
  18. Grodstein F, Stampfer MJ, Manson JE, Colditz GA, Willett WC, Rosner B. Postmenopausal estrogen and progestin use and the risk of cardiovascular disease. N. Engl. J. Med. 335: 453-461 (1996)
  19. Sack MN, Rader DJ, O'Cannon RO. Estrogen and inhibition of oxidation of low-density lipoproteins in postmenopausal women. Lancet 343: 269-270 (1994)
  20. Mitsuda H, Yasumoto K, Iwami K. Antioxidative action of indole compounds during the autoxidation of linoleic acid. Eiyo to Shokuryo 19: 210-214 (1966)
  21. Brand-Williams W, Cuvelier ME, Barnes G. Use of a free radical method to evaluate antioxidant activity. Lebensm. Wiss. Technol. 28: 25-30 (1985)
  22. Crapo JD, Mccord JM, Fridovich I. Preparation and assay of superoxide dismutases. Methods Enzymol. 53: 382-393 (1978)
  23. Nakabayashi T. Studies on tannin of fruits and vegetables. Nippon Shokuhin Gakkaishi 15: 73-76 (1968)
  24. NFRI. Manuals of Quality Characteristic Analysis for Food Quality Evaluation (2). National Food Research Institute, Skuba, Japan. p. 61 (1990)
  25. SAS Institute, Inc. SAS User's Guide. Statistical Analysis System Institute, Cary, NC, USA (1992)
  26. Sato M, Ramarathnam N, Suzuki Y, Ohkubo T, Takeuchi M, Ochi H. Varietal differences in the phenolic content and superoxide radical scavenging potential of wines from different sources. J. Agric. Food Chem. 44; 37-41 (1996)
  27. Bors W, Saran, M. Radical scavenging by flavonoid antioxidants. Free Rad. Res. Comm. 2: 289-294 (1987)
  28. Fitzpatrick DF, Hirschfield SL, Coffey RG. Endothelium-dependent vasorelaxing activity of wine and other grape products. Am. J. Physiol. 265: H774-H778 (1993)
  29. Hussain SR, Cillard J, Cillard P. Hydroxyl radical scavenging activity of flavonoids. Phytochemistry 26: 2489-2491 (1987)
  30. Afanaslev IB, Dorozhko AI, Bordskii AV. Chelating and free radical scavenging mechanisms of inhibitory action of rutin and quercetin in lipid peroxidation. Biochem. Pharmacol. 38: 1763-1769 (1989)
  31. Torel J, Cillard J, Cillard P. Antioxidant activity of flavonoids and reactivity with peroxy radicals. Phytochemistry 25: 383-385 (1986)