DOI QR코드

DOI QR Code

Antioxidative Effect of Ethanol Extract for 5 Kinds of Spice

5종의 향신료 에탄올 추출물의 항산화 효과

  • Published : 2004.11.01

Abstract

This study was performed to investigate the antioxidative effect of ethanol extracts of 5 spices. They were separately extracted in ethanol from dried samples at room temperature, and freeze-dried. In vitro testing were conducted by DPPH (1,1-diphenyl-2-picryl hydrazyl) radical scavenging activity, inhibition of iron-induced linoleate peroxidation and the inhibition of malondialdehyde (MDA) and bovine serum albumin (BSA) conjugation reaction. The ethanol extracts of clove (92.9%) and cinnamon (89.9%) showed the most effective results among five spices in the DPPH radical scavenging capacities. The inhibition rate of ethanol extract of clove on the lipid peroxidation was 55.8%. The ethanol extracts of mustard, wasabi and black pepper were effective in the inhibition of MDA and BSA conjugation reaction showing 73.2%, 72.2% and 61.6%, respectively. These results suggest that five spices tested in this study may enhance the antioxidative capacity, although the results were different according to the assay method and sample.

References

  1. Letteron P, Labbbe G, Degott C, Berson A, Fromenty B, Delaforge M, Larrey D, Pessaycare D. 1990. Mechanism for the protective effects of silymarin against carbon tetrachloride-induced lipid peroxidation and hepatotoxicity in mice. Biochem Pharmacol 39: 2027-2034 https://doi.org/10.1016/0006-2952(90)90625-U
  2. Masuda T, Jitoe A, Isobe J, Nakatani N, Yonemori S. 1993. Anti-oxidtive and anti-inflammatory curcumin-related phenolics from rhizomes of Curcuma domestica. Phytochemistry 32: 1557-1560 https://doi.org/10.1016/0031-9422(93)85179-U
  3. Fang YZ, Yang S, Wu G. 2002. Free radical, antioxidant and nutrition. Nutr 18: 872-879 https://doi.org/10.1016/S0899-9007(02)00916-4
  4. Morrissey PA, O'Brien NM. 1998. Dietary antioxidant in health and disease. Int Dairy J 8: 462-472
  5. Kim SM, Cho YS, Sung SK. 2001. The antioxidant ability and nitrite scavenging ability of plant extracts. Korean J Soc Food Sci Technol 33: 626-632
  6. Oh SI, Lee MS. 2003. Screening for antioxidative and antimutagenic capacities in seven common vegetables taken by Korean. J Korean Soc Food Sci Nutr 32: 1344-1350 https://doi.org/10.3746/jkfn.2003.32.8.1344
  7. Kim JH, Kang BH, Jeong JM. 2003. Antioxidant, antimutagenic and chemopreventive activities of a phyto-extract mixture derived from various vegetables, frutis, and oriental herbs. Food Sci Biotechnol 12: 631-638
  8. Yoo KM, Hwang IK. 2004. In vitro effect of Yuza (citrus junos SIEB ex TANAKA) extracts on proliferation of human prostate cancer cells and antioxidant activity. Korean J Food Sci Technol 36: 339-344
  9. Kim YE, Lee YC, Kim HK, Kim CJ. 1997. Antioxidative effect of ethanol fraction for several Korean medicinal plant hot water extracts. Korean J Food & Nutri 10: 141-144
  10. Saha K, Lajis NH, Israf DA, Hamzah AS, Khozirah S, Khamis S, Syahida S. 2004. Evaluation of antioxidant and nitric oxide inhibitory activities of selected Malaysian medicinal plants. J Ethnopharm 92: 2263-267
  11. Burton GW. 1989. Antioxidant action of carotenoids. J Nutr 119: 109-115
  12. Veloglu YS, Mazza G, Gao L, Ooomh BD. 1998. Antioxidant activity and total phenolics in selected fruits, vegetables and grain products. J Agric Food Chem 46: 4113-4117 https://doi.org/10.1021/jf9801973
  13. Nunez MJ, Moure A, Cruz JM, Franco D, Dominguez M, Sineirio J, Dominguez H, Parajo JC. 2001. Natural antioxi-dants from residual source. Food Chem 72: 134-171
  14. Yang X, Chen L, Park J, Shen S, Wang Y. 2001. Mechanism of scavenging reactive oxygen species of tea catechins. The 6th International Symphosium on Green Tea, Seoul, Korea. p 111-120
  15. Frag RS, Badei AZMA, Baroty GSAE. 1989. Influence of thyme and clove essential oils in cotten seed oil oxidtion. JAOCS 66: 800-804 https://doi.org/10.1007/BF02653671
  16. Branen AL. 1975. Toxicological and biochemistry of butylated hydroxyanisole and buty-lated hydroxytoluene. JAOCS 52: 59-63 https://doi.org/10.1007/BF02901825
  17. Lrson RA. 1988. The antioxidants of higher plants. Phytochemistry 27: 969-978 https://doi.org/10.1016/0031-9422(88)80254-1
  18. Colditz GA, Branch LG, Lipnick RJ, Willet WC, Rosner B, Posner BM, Hennekens CH. 1985. Increased green and yellow vegetable intake and lowered cancer deaths in an elderly population. Am J Clin Nutr 41: 32-36
  19. Pruth, JS. 1980. Spices and condiments. Academic press, London. p 18
  20. Farag RS, Badei AZMA, Hewedi FM, E1-Baroty GSA. 1989. Antioxidant activity of some spice essential oils on linoleic and oxidation in aqueous media. JAOCS 66: 792-799 https://doi.org/10.1007/BF02653670
  21. Seo KI, Park SK, Park JR, Kim HC, Choi JS, Shim KH. 1996. Changes in antimicrobial activity of hydrolyzate from mustard seed (Brassica juncea). J Korean Soc Food Nutr 25: 129-134
  22. Kim NM, Sung HS, Kim WJ. 1993. Effect of solvents and some extraction condition on antioxidant activity in cin-namon extracts. Korean J Food Sci Technol 25: 204-209.
  23. Seo KL, Kim DY, Yang SI. 1995. Studies on the antimi-crobial effect of wasabi extracts. Korean J Nutrition 28: 1073-1077
  24. Lee MS, Chung MS. 2000. Analysis of volatile flavor components from Zanthoxylum schinifolium and sensory evaluation as natural spice. Korean J Soc Food Sci 16: 216-220
  25. Chen HM, Muramoto K, Yamauchi F, Fujimoto K, Nokihara K. 1998. Antioxidative properties of histidine-containing peptides designed from peptide fragments found in the digests of a soybean protein. J Agri Food Chem 46: 49-53 https://doi.org/10.1021/jf970649w
  26. Saija A, Scalese M, Lanza M, Marzullo D, Bonina F, Castelli F. 1995. Flavonoids as antioxidant agents. Importance of their interaction with biomembranes. Free Radical Biology & Medicine 19: 481-486 https://doi.org/10.1016/0891-5849(94)00240-K
  27. Haase G, Dunkley WL. 1969. Ascorbic acid and copper in linoleate oxidation. I. Measurement of oxidation by ultra-violet spectrophotometry and the thiobarbituric acid test. J Lipid Research 10: 555-560
  28. Park YH. 2000. Effect of polyamine on modification of biomodics by aldehydes. PhD in Medicine, thesis. Seoul National University
  29. Bradford M. 1970. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Anal biochem 72: 240-254
  30. Gomez-Sanchez A, Hermonsin I, Mayo I. 1990. Cleavage and oligomerization of malondialdehyde under physiological conditions. Tetrahedron Letters 28: 4077-4080
  31. Hur JM, Lee JH, Choi JW, Hwang KO, Jung SK, Park JK, Park KY, Park JC. 1997. Inhibitory effect of lipid peroxidation by flavonoid derived from Wasabi. Korean J Soc Food Sci, Spring symposium
  32. Han YB, Kim MR, Han BH, Han YN. 1987. Studies on an-tioxidant component of mustard leaf and seed. Nat Pro Sci 18: 41-49.
  33. Han BY, Han YN, Park MH. 1985. Chemical and biochemical studies on antioxidant components of ginseng. In advances in Chinese Medicinal Materials Research. World Scientific Publ. Co., Shingapore. Vol 1, p 485
  34. Friedman M, Kozukue N, Harden LA. 2001. Cinnamonal-dehyde content in foods determined by gas chromatography-mass spectrometry. J Agri Food Chem 48: 5702-5709
  35. Murcia MA, Egea I, Romojaro F, Parras P, Jimenez AM, Martinez-Tome M. 2004. Antioxidant evaluation in dessert spices compared with common food additives. Influence of irradiation procedure. Agric Food Chem 52: 1872-1881 https://doi.org/10.1021/jf0303114
  36. Prasad NS, Raghavendra R, Lokesh BR, Naidu KA. 2004. Spice phenolics inhibit human PMNL 5-lipoxygenase. Pros-taglandins Leukot Essent Fatty Acids 70: 521-528 https://doi.org/10.1016/j.plefa.2003.11.006

Cited by

  1. Evaluation for the Antimicrobial, Antioxidant and Antithrombosis Activity of Natural Spices for Fresh-cut yam. vol.17, pp.5, 2007, https://doi.org/10.5352/JLS.2007.17.5.652
  2. Antioxidant and Antiobesity Activities of Various Color Resources Extracted from Natural Plants vol.44, pp.2, 2015, https://doi.org/10.3746/jkfn.2015.44.2.165
  3. Antioxidant activities and physicochemical properties of tteokbokki rice cakes containing cinnamon powder vol.23, pp.2, 2014, https://doi.org/10.1007/s10068-014-0058-8
  4. Study on Antimicrobial Activity of Extracts from Fritillaria unibracteata Hsiao et K.C. Hsia and F. ussuriensis Maxim. vol.24, pp.6, 2011, https://doi.org/10.7732/kjpr.2011.24.6.719
  5. Antioxidant effect of green-tea extracts on peroxidation of eels vol.25, pp.7, 2018, https://doi.org/10.11002/kjfp.2018.25.7.763