Antioxidative and Antimicrobial Activities of Lilium Species Extracts Prepared from Different Aerial Parts

부위별 식용백합 추출물의 항산화 및 향균효과

  • 정용면 (호서대학교 한국음식연구소) ;
  • 박수진 (호서대학교 식품영양학과) ;
  • 이기영 (호서대학교 식품생물공학과) ;
  • 이지용 (충남농업기술원 태안백합시험장) ;
  • 서정근 (단국대학교 생명자원과학대) ;
  • 황성연 (한경대학교 식품공학과) ;
  • 박경은 (호서대학교 식품영양학과) ;
  • 강명화 (호서대학교 식품영양학과)
  • Published : 2007.08.31


In this study, Lilium sp. were separated into bulbs, leaves, and flowers. Then, total polyphenol contents, electron donating ability (EDA), superoxide dismutase (SOD)-like activity, hydroxyl radical scavenging activity, and antimicrobial activity were measured from the extracts of each of the three aforementioned parts. The examination of physiologically active substances in the three parts revealed that Lilium davidii leaves had high total polyphenol contents, SOD-like activity, hydroxyl radical scavenging activity, and EDA, while the flowers of L. lancifolium showed high SOD-like activity, hydroxyl radical scavenging activity, and EDA, as well as a high level of total polyphenols in the bulb. Measurements of the antimicrobial activities of the extracts against Gram positive bacteria revealed that the leaves and flowers of L. davidii and L. lancifolium caused Bacillus subtilis and Salmonella enteritidis to form clear zones greater than 10 mm. Furthermore, the flowers of L. lancifolium showed particularly high antimicrobial activity against B. subtilis, and the flowers of L. davidii had high activity against S. enteritidis. For the Gram negative bacteria, the leaves and flowers of L. davidii and L. lancifolium caused Listeria monocytogenes and Escherichia coli to form clear zones greater than 10 mm, and finally, the flowers of L. davidii and L. lancifolium showed high antibacterial activity, with inhibition exceeding 12 mm.


antimicrobial activity;antioxidant;L. davidii;L. lancifolium


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