Antioxidant and Antimicrobial Activities of Korean Mistletoe (Viscum album var. coloratum) Extracts against Food Poisoning Bacteria

한국산 겨우살이 (Viscum album var. coloratum) 추출물의 식중독 세균 증식 억제 및 항산화 활성

  • Kang, Seo-Jin (School of Food Science and Biotechnology, Kyungpook National University) ;
  • Chung, Shin-Kyo (School of Food Science and Biotechnology, Kyungpook National University)
  • Received : 2012.08.06
  • Accepted : 2012.11.14
  • Published : 2012.12.30


This study was conducted to investigate the antimicrobial activities and antioxidant activities of the Korean mistletoe extract and its solvent fractions (e.g. n-hexane, ethyl ether, ethyl acetate, butanol). Ethyl ether fraction against Bacillus cereus showed stronger activities than benzoic acid (2.5 mg/mL). The MIC of korean mistletoe extract and slovent fractions were in the range of 6.25-25 mg/mL. The MIC (6.25 mg/mL) of ethyl acetate fraction onto Staphylocossus aureus was the lowest among them. Ethyl ether fraction which showed the strongest antioxidant activities by DPPH (1,1-diphenyl-2-picryl-hydrazyl) and FRAP (ferric ion reducing antioxidant power) methods had the highest total phenolic contents. It is suggested that Korean mistletoe could be utilized as natural preservative material through the study of the active compounds from ethyl ether fraction.


Supported by : 경북대학교


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