Free Radicals Scavenging Activity of Bulro Kugi (Lycium chinense Mill) Fruit, Leaf and Root

불로 구기 부위별 자유라디칼 소거효과에 관한 연구

  • Kim, Eun-Hae (Department of Food Science and Nutrition, The Catholic University of Korea) ;
  • Kim, Hyeon-Wee (Ottogi Research Center) ;
  • Kim, Su-Dong (Cheongyang Boxthorn Experiment Station) ;
  • Lee, Bo-Hee (Cheongyang Boxthorn Experiment Station) ;
  • Lee, Cherl-Ho (Department of Food Engineering, Graduate School of Life Science and Biotechnology, Korea University) ;
  • Koh, Kyung-Hee (Department of Food Science and Nutrition, The Catholic University of Korea)
  • 김은혜 (가톨릭대학교 식품영양학과) ;
  • 김현위 (오뚜기 중앙연구소) ;
  • 김수동 (청양구기자시험장) ;
  • 이보희 (청양구기자시험장) ;
  • 이철호 (고려대학교 생명공학원 생물공학과) ;
  • 고경희 (가톨릭대학교 식품영양학과)
  • Published : 2005.02.28


Free radical-scavenging activities of Korean Bulro Kugi (Lycium chinense Mill) fruit, leaf, and root were evaluated. Total phenolic contents of fruit, leaf, and root were $1,078.4{\pm}61.0$, $939.9{\pm}19.8$, and $3,792.2{\pm}106.6mg/L$, and their flavonoids were $396.7{\pm}15.2$, $1,952.9{\pm}21.3$, and $425.3{\pm}13.5mg/L$, respectively (p<0.001). HPLC revealed main polyphenolic compounds in fruit were p-coumaric and syringic acids in fruit, p-coumaric, syringic, and procatechuic acids in leaf, and p-coumaric, syringic, caffeic, and procatechuic acids in root. Highest radical-scavenging activities of superoxide anion and hydroxyl were found in leaf and root, respectively (p<0.001).


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