Study on the Antioxidant Activity of the Extracts from the Lepista nuda

민자주방망이버섯(Lepista nuda)의 항산화성에 관한 연구

  • 이양숙 (대구한의대학교 한방생명자원학과) ;
  • 박동철 (김천대학 식품계열) ;
  • 주은영 (대구한의대학교 한방생명자원학과) ;
  • 신승렬 (대구한의대학교 식품조리영양학부) ;
  • 김남우 (대구한의대학교 한방생명자원학과)
  • Published : 2005.08.01


This study was investigated to analyze the effect of extracts from the Lepista nuda, on the antioxidant activity to form a part of studies on the functional materials of L. nuda. Antioxidant activity of L. nuda extracts was evaluated by measuring the electron-donating ability (EDA), the superoxide dismutase (SOD)-like activity, and the nitrite-scavenging ability. The EDAs of water and ethanol extracts at the concentration of 1,000 ppm by the rotary heating method from L. nuda were $60.47\%$ and $60.13\%$, respectively and those of water and ethanol extracts by microwave-assisted method were $87.73\%$ and $84.84\%$, respectively. The measurements of SOD-like activity were in the range of $24.58\%\~42.03\%$ at 1,000 ppm. EDA and SOD were increased with the concentrations of extracts. The nitrite-scavenging ability at the concentration of 1,000 ppm was the highest and $29.77\%$ at pH 1.2, and was decreased with an increment of pH value. These results indicated that microwave­assisted water extract from L. nuda showed the highest activities on the EDA and nitrate-scavenging ability, while the rotary heating ethanol extract had the highest effect on the SOD-like activity.


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