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

Abstract

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.

Keywords

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

References

  1. Choe SY, Yang KH. Toxicological studies of antioxidants butylated hydroxyl toluene (BHT) and butylated hydroxyanisole (BHA), Korean J. Food Sci. Technol. 14: 283-288 (1982)
  2. Association of Professors the Korean Society of Pharmacognosy. The herbal medicine (phytology). Academybook, Seoul, Korea. pp. 811-813 (1994)
  3. Lee JA, Chun HP. Comparison of essential oil components according to extraction solvents in three Lilium cultivars. J. Korean Soc. Hort. Sci. 43: 343-346 (1996)
  4. Lee YK. Joseonmoossangshinsikyorijebeob (Application of new cook methods in Joseon period), Youngchangseokwan, Seoul, Korea. pp. 117-118 (1943)
  5. SAS Institute, Inc. SAS, User's Guide. Statistical Analysis Systems Institute, Cary, NC, USA (2000)
  6. Kang MH, Choi CS, Kim ZS, Chung HK, Min KS, Park CG, Park HW. Antioxidative activites of ethanol extract prepared form leaves, seed, branch, and aerial part of Crotalaria sessiflora. L. Korean J. Food Sci. Technol. 34: 1098-1102 (2002)
  7. Blois MS. Antioxidant determination by the of a stable free radical. Nature 26: 1199-1204 (1954)
  8. Cowan MM. Plant products as antimicrobial agents. Clin. Microbiol. Rev. 12: 564-582 (1999)
  9. Lee JY. Institute of Bio-resources and Environment. pp. 52-66. In: International Symposium on Lily Production and Floriculture. May 25, Dankook University, Cheonan, Korea, Korean Society for Hortcultural Science. (2006)
  10. Williams BW, Cuvelier ME, Berset C. Use of free radical method to evaluate antioxidant. Lebensm.-Wissu. Technol. 28: 25-30 (1995) https://doi.org/10.1016/S0023-6438(95)80008-5
  11. Kim KH, Min KC, Lee SH, Han YS. Isolation and identification of antimicrobail compound from dandelion (Taraxacum platycarpum D.). J. Korean Soc. Food Sci. Nutr. 28: 822-829 (1999)
  12. Boaucham C, Fridovich I. Superoxide dismutase: Improved assay and an assay applicable to acrylamide gels. Anal. Biochem. 44: 276-287 (1971) https://doi.org/10.1016/0003-2697(71)90370-8
  13. Lee JY. Utilization of Korean Wild Lily. Korea Academy of Native Species, Korea. pp. 47-58 (2003)
  14. Lee JY. Studies on morphological characteristics and interspecific hydride of the genus Lilium. Ph.D thesis, Department of Horticulture, Chungnam National University, Daejeon, Korea (2003)
  15. Siriwardhana SSKW, Shahidi F. Antiradical activity of extracts of almond and its by-products. J. Am. Oil. Chem. Soc. 79: 903-908 (2002) https://doi.org/10.1007/s11746-002-0577-4
  16. Song JC. Functional Food. Bomoonkak, Seoul, Korea. p. 163 (1995)
  17. Corl MM. Antioxidant activity of tocopherol and ascorbyl palmitate and their mode of action. J. Am. Oil. Chem. Soc. 51: 321- 325 (1977) https://doi.org/10.1007/BF02633006
  18. Alasalvar C, Karamac M, Amarowicz R, Shahid F. Antioxidant and antiradical activities in extracts of hazel nut green leafy cover. J. Agr. Food Chem. 54: 4826-4832 (2006) https://doi.org/10.1021/jf0601259
  19. Elzaawely AA, Xuan TD, Tawata S. Antioxidant and antibacterial activities of Rumex japonicus Houtt. aerial parts. Biol. Pharm. Bull. 28: 2225-2230 (2005) https://doi.org/10.1248/bpb.28.2225
  20. Kang MH, Han SH, Woo NRY, Lee SD. Antioxidative and antibacterial activities of endemic plants extracts in Korea. Korean J. Med. Crop Sci. 14: 49-55 (2006)
  21. Moreni MI, Isla MI, Sampietro AR, Vattuone MA. Comparison of the free radical scavenging activity of propolis from several regions of Argentina. J. Ethnopharmacol. 71: 109-114 (2000) https://doi.org/10.1016/S0378-8741(99)00189-0
  22. Kim HJ, Ahn MS, Kim GH, Kang MH. Antioxidant and antimicrobial activity of Pleurotus eryngii extracts prepared from different aerial part. Korean J. Food Sci. Technol. 38: 799-804 (2006)
  23. Seo CB. Ilustrated Flora of Korea, Hyangmoonsa, Seoul, Korea. pp. 206-209 (1979)
  24. Chung SK. Hydroxyl radical scavenging effects of spices and scavengers from brown mustard. Biosci. Biotech. Biochem. 61: 118-123 (1997) https://doi.org/10.1271/bbb.61.118
  25. Woo NRY, Kim TS, Park CG, Seong HJ, Ko SB, Kang MH. Antioxidative and antimicrobial activities of extracts from different parts of Crotalaria sessiflora L. J. Korean Soc. Food Sci. Nutr. 34: 948-952 (2005) https://doi.org/10.3746/jkfn.2005.34.7.948
  26. Han SY, Yang Y. Antimicrobial activity of wool fabric treated with curcumin. Pigments 64: 157-161 (2005) https://doi.org/10.1016/j.dyepig.2004.05.008
  27. Asano Y. Study on crosses between distantly related species of Lilies. V. Characteristics of newly obtained hybrids through embryo culture. J. Jpn. Soc. Hort. Sci. 49: 392-396 (1980) https://doi.org/10.2503/jjshs.49.392
  28. Rice-Evans CA, Miller NJ, Paganga G. Antioxidant properties of phenolic compounds. Trends Plant Sci. 2: 152-159 (1997) https://doi.org/10.1016/S1360-1385(97)01018-2
  29. Ali KA, Abdelhak M, George B, Panagiotis K. Tea and herbal infusions: Their antioxidant activity and phenolic propolis. Food Chem. 89: 27-36 (2005) https://doi.org/10.1016/j.foodchem.2004.01.075
  30. Lim DK, Choi U, Shin DH, Jeong YS. Antioxidative effect of propolis extract on palm oil and lard. Korean J. Food Sci. Technol. 26: 622-627 (2004)
  31. Singleton VL, Rossi JA. Colorimetry of total phenolics with phosphomolybdicphosphotungstic acid reagents. Am. J. Enol. Vitic. 144-158 (1966)
  32. Lee SO, Lee HJ, Yu MH, Im HG, Lee IS. Total polyphenol contents and antioxidant activities of methanol extracts from vegetables produced in Ullung Island. Korean J. Food Sci. Technol. 37: 233-240 (2005)
  33. Barene AL. Toxicological and biochemistry of butylated hydroxyanisole and butylated hydroxytoluene. J. Am. Oil. Chem. Soc. 52: 59-63 (1975) https://doi.org/10.1007/BF02901825
  34. Shin JY. Synonymity of Folk Remedies, Kookil Media, Seoul, Korea. pp. 58-59 (2000)