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Functional food activities of extracts from Pinus densiflora root

동송근(Pinus densiflora root) 추출물의 기능성식품 활성

  • Lee, Eun-Ho (School of Food science and Biotechnology/Food and Bio-Industry Research Institute, Kyungpook National University) ;
  • Kim, Na-Hyun (School of Food science and Biotechnology/Food and Bio-Industry Research Institute, Kyungpook National University) ;
  • Park, Mi-Jung (School of Food science and Biotechnology/Food and Bio-Industry Research Institute, Kyungpook National University) ;
  • Hong, Eun-Jin (School of Food science and Biotechnology/Food and Bio-Industry Research Institute, Kyungpook National University) ;
  • Park, Ki-Tae (School of Culinary Art and Baking technology, Dongju College University) ;
  • An, Bong-Jeun (Department of Cosmeceutical Science, Daegu Hanny University) ;
  • Ahn, Dong-Hyun (Department of Food Science and Technology, Pukyong National University) ;
  • Cho, Young-Je (School of Food science and Biotechnology/Food and Bio-Industry Research Institute, Kyungpook National University)
  • 이은호 (경북대학교 식품공학부/식품생물산업연구소) ;
  • 김나현 (경북대학교 식품공학부/식품생물산업연구소) ;
  • 박미정 (경북대학교 식품공학부/식품생물산업연구소) ;
  • 홍은진 (경북대학교 식품공학부/식품생물산업연구소) ;
  • 박기태 (동주대학교 외식조리제과계열) ;
  • 안봉전 (대구한의대학교 화장품약리학과) ;
  • 안동현 (부경대학교 식품공학과) ;
  • 조영제 (경북대학교 식품공학부/식품생물산업연구소)
  • Received : 2015.10.07
  • Accepted : 2015.12.02
  • Published : 2016.02.28

Abstract

In this study, the antioxidative activity and functional food activities of water and ethanol extracts from Pinus densiflora root were examined. It was more effective to use ethanol than water when extracting phenolic compounds. The extracted phenolic compounds from Pinus densiflora root for biological activities were examined. The phenolic compounds extracted with water and 80% EtOH were $1.86{\pm}0.04mg/g$ and $6.85{\pm}0.16mg/g$, respectively. DPPH free radical scavenging activity of water and EtOH were each 86% and 85% at $100{\mu}g/mL$ phenolics, respectively. ABTS radical decolorization activity was 48% in water and 68% in EtOH at $200{\mu}g/mL$. Antioxidant Protection Factor (PF) were 1.74 PF in water and 1.96 PF in EtOH at $50{\mu}g/mL$. TBARs of water and EtOH were 93% and 98%, respectively at $100{\mu}g/mL$. The inhibition activity on xanthine oxidase was 83.7% in water extracts and 79.6% in ethanol extracts. Inhibition on xanthine oxidase of water and ethanol extracts showed a higher inhibition effect than allopurinol. The inhibition activity on ${\alpha}$-glucosidase was 14.8% in water extracts and 91.6% in ethanol extracts. The result suggests that P. densiflora root extracts may be useful as as functional food material.

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