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The Antioxidative and Antimicrobial Effects of Celastrus orbiculatus

노박덩굴 추출물의 항산화 및 항균 효과

  • Kang, Dae-Yeon (Marine Biotechnology Center far Biofunctional Material Industries, Silla University) ;
  • Shin, Mi-Ok (Department of Food and Nutrition, Silla University) ;
  • Shon, Jae-Hak (Bio-food Material, Silla University) ;
  • Bae, Song-Ja (Marine Biotechnology Center far Biofunctional Material Industries, Silla University)
  • 강대연 (신라대학교 마린바이오 산업화 지원센터) ;
  • 신미옥 (신라대학교 식품영양학과) ;
  • 손재학 (신라대학교 바이오식품소재학과) ;
  • 배송자 (신라대학교 마린바이오 산업화 지원센터)
  • Published : 2009.01.30

Abstract

This study was carried out to investigate the antioxidative and antimicrobial activities of Celastrus orbiculatus (CO). CO was extracted with methanol and then further fractionated with n-hexane (COMH), butanol (COMB), methanol (COMM) or aqueous (COMA) to get active fractions. The antioxidative activity of fractions from CO was investigated by measuring the scavenging activities of CO against DPPH radical, peroxynitrite ($ONOO^-$) and reactive oxygen speicies (ROS). Among the various solvent fractions, the COMB showed a marked scavenging effect against DPPH radical, peroxynitrite ($ONOO^-$) and reactive oxygen species(ROS). The antimicrobial activity was increased in proportion to its concentration by the paper disk method. Among the various solvent fractions, the COMM and COMB fractions of CO showed strong antimicrobial activities. The results suggest that The CO may be suitable for development as a food preservative and alternative antioxidant.

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