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Inhibitory Effects of Apple Peel Extract on Inflammatory Enzymes

사과 과피 추출물의 염증 관련 효소 억제 효과

  • Kim, Ilrang (Department of Food and Nutrition, Ulsan College)
  • 김일낭 (울산과학대학교 식품영양과)
  • Received : 2015.07.01
  • Accepted : 2015.08.01
  • Published : 2015.08.31

Abstract

The purpose of this study was to investigate the biological benefits of apple peel. The antioxidant and anti-inflammatory activities of a 70% ethanol extract of apple peel were examined. The total phenolic compound and flavonoid contents of apple peel were $6.8{\pm}0.5mg$ gallic acid equivalent/g of fresh weight and $3.3{\pm}0.3mg$ catechin equivalent/g of fresh weight, respectively. Antioxidant activity was evaluated by measuring 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. The DPPH radical scavenging activity of apple peel was $18.9{\pm}1.6$, $46.3{\pm}2.3$ and $58.1{\pm}3.9%$ at concentrations of 0.1, 0.5 and 1.0 mg/mL, respectively (p<0.05). The anti-inflammatory effect was investigated by measuring the inhibition of inflammatory enzymes. Apple peel significantly inhibited secretory phospholipase, cyclooxygenase-1, cyclooxygenase-2, and lipoxygenase activity by up to $53.5{\pm}2.3$, $13.4{\pm}1.8$, $64.8{\pm}5.4$ and $44.4{\pm}4.5%$, respectively (p<0.05). Taken together, these findings suggest that apple peel may act as an antioxidant by radical scavenging and may possess potential anti-inflammatory properties for suppressing the activity of inflammatory enzymes. These results also suggest that apple peel can be utilized as a health functional food ingredient possessing antioxidant and anti-inflammatory activities.

Keywords

apple peel;anti-inflammatory;lipoxygenase;cyclooxygenase;secretory phospholipase $A_2$

Acknowledgement

Supported by : 울산과학대학교

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