DOI QR코드

DOI QR Code

Screening the Antioxidant Components and Antioxidant Activitiy of Extracts Derived from Five Varieties of Edible Spring Flowers

식용 봄꽃(개나리꽃, 진달래꽃, 목련꽃, 벚꽃) 추출물의 항산화성분과 항산화활성 검색

  • Received : 2013.08.08
  • Accepted : 2013.10.22
  • Published : 2014.02.28

Abstract

This study was designed to investigate the in vitro antioxidant potentials and the antioxidant components of 80% ethanolic extracts prepared from five edible spring flowers. The contents of total phenols (14.1-18.9 mg gallic acid equivalents/g of dry weight; DW), flavonoids (0.3-4.9 mg catechin equivalents), total carotenoids ($1.9-578.1{\mu}g$ ${\beta}$-carotene equivalents), and proanthocyanidins (2.8-23.5 mg catechin equivalents), were determined by spectrophotometry. In addition, the content of ascorbic acid (0.71-1.31 mg) was determined using HPLC with UV detection. All varieties of the flower examined showed antioxidant potential (1.2-46.1 mM Trolox equivalents/g DW), which was measured by the radical scavenging activity and the reducing power. Of the five flowers analyzed, Prunus avium L. showed the highest antioxidant activity. A strong correlation was found between the ascorbic acid ($r^2=0.75$), flavonoids ($r^2=0.71$), and total phenolic content ($r^2=0.64$) and the antioxidant parameters, suggesting that these components are likely significant contributors to the antioxidant capacity of the five spring flowers.

Keywords

spring flowers;antioxidant potentials;antioxidant components

References

  1. Benzie IFF. Evolution of antioxidant defense mechanisms. Eur. J. Nutr. 39: 53-61 (2000) https://doi.org/10.1007/s003940070030
  2. Katsube T, Tabata H, Ohta Y, Yamasaki Y, Anuurad E, Yamane Y. Screening for antioxidant activity in edible plant products. J. Agr. Food Chem. 52: 2391-2396 (2004) https://doi.org/10.1021/jf035372g
  3. Wang Q, Kuang H, Su Yang, Sun Y, Feng J, Guo R, Chan K. Naturally derived anti-inflammatory compounds from Chinese medicinal plants. J. Ethnopharmacol. 146: 9-39 (2013) https://doi.org/10.1016/j.jep.2012.12.013
  4. Willcox JK, Ash SL, Catignani GL. Antioxidants and prevention of chronic disease. Crit. Rev. Food Sci. Nutr. 44: 275-295 (2004) https://doi.org/10.1080/10408690490468489
  5. Zhang L, Ravipati AS, Koyyalamudi SR, Jeong SC, Reddy N, Smith PT, Bartlett J, Shanmugam K, Munch G, Wu MJ. Antioxidant and anti-inflammatory activities of selected medicinal plants containing phenolic and flavonoid compounds. J. Agr. Food Chem. 59: 12361-12367 (2011) https://doi.org/10.1021/jf203146e
  6. Pyo YH, Lee TC, Logendra L, Rogen RT. Antioxidant activity and phenolic compounds of Swiss chard extracts. Food Chem. 85: 19-26 (2004) https://doi.org/10.1016/S0308-8146(03)00294-2
  7. Elzaawely AA, Xuan TD, Koyama H, Tawata S. Antioxidant activity and contents of essential oil and phenolic compounds in flowers and seeds of A. zerumbet (Pers.). Food Chem. 104: 1648-1653 (2007) https://doi.org/10.1016/j.foodchem.2007.03.016
  8. Lee JY, Ko SH, Mun SJ, You JH, Kim SW. Investigation of forest therapeutic function according to the antioxidant activity and total phenolics in Magnoliaceae flower. J. Korean Inst. Forest Recr. 17: 81-86 (2013)
  9. Lim HL, Lee JG, Lee SH, Kim YS, Kim HP. Anti-inflammatory activity of phylligenin, a lignan from the fruits of Forsythia koreana, and its cellular mechanism of action. J. Ethnopharmacol. 118: 113-117 (2008) https://doi.org/10.1016/j.jep.2008.03.016
  10. Cho YJ, Ju IS, Chun SS, An BJ, Kim JH, Kim MU, Kwon OJ. Screening of biological activities of extracts from Rhododendron mucronulatum Turcz. flowers. J. Korean Soc. Food Sci. Nutr. 37: 276-281 (2008) https://doi.org/10.3746/jkfn.2008.37.3.276
  11. Ballistreri G, Continella A, Gentile A, Amenta M, Fabroni S, Rapisarda P. Fruit quality and bioactive compounds relevant to human health of sweet cherry (Prunus avium L.) cultivars grown in Italy. Food Chem. 140: 630-638 (2013) https://doi.org/10.1016/j.foodchem.2012.11.024
  12. Jo YH, Seo GU, Yuk HG, Lee SC. Antioxidant and tyrosinase inhibitory activities of methanol extracts from Magnolia denudata and Magnolia denudata var. purpurascens flowers. Food Res. Int. 47: 197-200 (2012) https://doi.org/10.1016/j.foodres.2011.05.032
  13. Shang SZ, Kong LM, Yang LP, Jiang J, Huang J, Zhang HB, Shi YM, Zhao W, Li HL, Luo HR, Li Y, Xiao WL, Sun HD. Bioactive phenolic and terpenoids from Manglietia insignis. Fitoterapia. 84: 58-63 (2013) https://doi.org/10.1016/j.fitote.2012.10.010
  14. Singleton VL, Rossi JAJ. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am. J. Enol. Viticult. 16: 144-158 (1965)
  15. Jia Z, Tang M, Wu J. The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chem. 64: 555-559 (1999) https://doi.org/10.1016/S0308-8146(98)00102-2
  16. Brand-Williams W, Cuvelier ME, Berset C. Use of a free radical method to evaluate antioxidant activity. Food Sci. Technol. 28: 25-30 (1995)
  17. Lee MY, Yoo MS, Whang YJ, Jin YJ, Hong MH, Pyo YH. Vitamin C, total polyphenol, flavonoid contents and antioxidant capacity of several fruit peels. Korean J. Food Sci. Technol. 44: 540-544 (2012) https://doi.org/10.9721/KJFST.2012.44.5.540
  18. Lee HS, Castle WS, Coates GA. High performance liquid chromatography for the characterization of carotenoids in the new sweet orange (Earlygold) grown in Florida, USA. J. Chromatogr. A. 913: 371-377 (2001) https://doi.org/10.1016/S0021-9673(00)01029-3
  19. Mitsunaga T, Doi T, Kondo Y, Abe I. Color development of proanthocyanidins in vanillin-hydrochloric acid reaction. J. Wood Sci. 44: 125-130 (1998) https://doi.org/10.1007/BF00526257
  20. Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Bio. Med. 26: 1231-1237 (1999) https://doi.org/10.1016/S0891-5849(98)00315-3
  21. Benzie IF, Strain JJ. The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": The FRAP assay. Anal. Biochem. 239: 70-76 (1996) https://doi.org/10.1006/abio.1996.0292
  22. Cho YJ, Ju IS, Chun SS, An BJ, Kim JH, Kim MU, Kwon OJ. Screening of biological activities of extracts from Rhododendron mucronulatum Turcz. flowers. J. Korean Soc. Food Sci. Nutr. 37: 276-281 (2008) https://doi.org/10.3746/jkfn.2008.37.3.276
  23. Heo SI, Wang MH. Antioxidant activity and cytotoxicity effect of extracts from Taraxacum mongolicum H. Kor. J. Pharmacogn. 39: 255-259 (2008)
  24. Rice-Evans CA, Miller NJ, Paganga G. Structure-antioxidant activity relationships of flavonoids and phenolic acid. Free Radical Biol. Med. 20: 933-956 (1996) https://doi.org/10.1016/0891-5849(95)02227-9
  25. Hertog MGL, Hollman PCH, Katan MB. Content of potentially anticarcinogenic flavonoids of 28 vegetables and 9 fruits commonly consumed in the Netherlands. J. Agr. Food Chem. 40: 2379-2383 (1992). https://doi.org/10.1021/jf00024a011
  26. Nho JW, Hwang IG, Joung EM, Kim HY, Chang SJ, Jeong HS. Biological activities of Magnolia denudata Desr. flower extracts. J. Korean Soc. Food Sci. Nutr. 38: 1478-1484 (2009) https://doi.org/10.3746/jkfn.2009.38.11.1478
  27. Byers T, Perry G. Dietary carotenes, vitamin C, and vitamin E as protective antioxidants in human cancers. Annu. Rev. Nutr. 12: 139-159 (1992) https://doi.org/10.1146/annurev.nu.12.070192.001035
  28. Ozhogina OA, Kasaikina OT. ${\beta}$-Carotene as an interceptor of free radicals. Free Radical Biol. Med. 19: 575-581 (1995) https://doi.org/10.1016/0891-5849(95)00064-5
  29. Carando S, Teissedre PL, Pascual-Martinez L, Cabanis JC. Levels of flavan-3-ols in French wines. J. Agr. Food Chem. 47: 4161-4166 (1999) https://doi.org/10.1021/jf9810564
  30. Fan J, Ding X, Gu W. Radical-scavenging proanthocyanidins from sea buckthorn seed. Food Chem. 102: 168-177 (2007) https://doi.org/10.1016/j.foodchem.2006.05.049
  31. Jung SH, Jo WA, Son JH, Choi EY, Park CI, Lee IC, An BJ, Son AR, Kim SK, Kim YS, Lee JT. A study on the application of cosmetic materials and the physiological activities of Forsythia koreana Nakai. Kor. J. Herbology. 20: 61-68 (2005)

Cited by

  1. Stability of Danggwisu-san (Dangguixu-san) Water Extract, a Herbal Medicine, Under Various Storage Conditions vol.26, pp.4, 2016, https://doi.org/10.18325/jkmr.2016.26.4.1
  2. Antioxidant Activities of Rose, Camellia and Cockscomb Flower Extracts vol.11, pp.1, 2015, https://doi.org/10.22509/kfsa.2015.11.1.002
  3. Prevention of Quality Deterioration in Concentrated Strawberry Puree by Employing pH Regulators during Heat Treatment vol.45, pp.10, 2016, https://doi.org/10.3746/jkfn.2016.45.10.1518
  4. Quality Deterioration Suppressing Effects of pH Regulators during Heat Treatment of Concentrated Blueberry Puree vol.32, pp.5, 2016, https://doi.org/10.9724/kfcs.2016.32.5.549
  5. Effect of Various Pear Cultivars at Different Fruit Development Stages on Antioxidant and Whitening Activities vol.48, pp.1, 2016, https://doi.org/10.9721/KJFST.2016.48.1.59
  6. Antioxidant Activities of Dianthus chinensis L. Extract and Its Inhibitory Activities against Nitric Oxide Production and Cancer Cell Growth and Adhesion vol.45, pp.1, 2016, https://doi.org/10.3746/jkfn.2016.45.1.044
  7. Antioxidant activities and physiological properties ofEuphorbia humifusa extracts prepared using different solvents vol.23, pp.2, 2016, https://doi.org/10.11002/kjfp.2016.23.2.252
  8. Phytochemical Contents and Antioxidant Activities of Opuntia ficus-indica var. saboten vol.29, pp.5, 2016, https://doi.org/10.9799/ksfan.2016.29.5.767

Acknowledgement

Supported by : 성신여자대학교