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

불로 구기 부위별 자유라디칼 소거효과에 관한 연구

  • Published : 2005.02.28

Abstract

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).

Keywords

Bulro Kugi (Lycium chinense Mill);polyphenol and flavonoid compounds;radical scavenging activity;ESR

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