Antioxidative Properties of Asparagus cochinchinensis Root

천문동 건근의 항산화 효과에 관한 연구

  • Koo, Kyoung Yoon (Department of Food Science and Nutrition and Kimchi Research Institute, Pusan National University) ;
  • Kim, Won Baek (Department of Food Science and Nutrition and Kimchi Research Institute, Pusan National University) ;
  • Park, So Hae (Department of Food Science and Nutrition and Kimchi Research Institute, Pusan National University) ;
  • Kim, Minji (Department of Food Science and Nutrition and Kimchi Research Institute, Pusan National University) ;
  • Kim, Bo Ram (Department of Food Science and Nutrition and Kimchi Research Institute, Pusan National University) ;
  • Hwang, Jihoe (Department of Food Science and Nutrition and Kimchi Research Institute, Pusan National University) ;
  • Kim, Min Jung (Department of Food Science and Nutrition and Kimchi Research Institute, Pusan National University) ;
  • Son, Hong Joo (Department of Life Science and Environment Biochemistry, Pusan National University) ;
  • Hwang, Dae Youn (Department of Biomaterials Science, Pusan National University) ;
  • Kim, Dong Seob (Department of Food Science & Technology, Pusan National University) ;
  • Lee, Chung Yeoul (Gangrim Organics) ;
  • Lee, Heeseob (Department of Food Science and Nutrition and Kimchi Research Institute, Pusan National University)
  • 구경윤 (부산대학교 식품영양학과 및 김치연구소) ;
  • 김원백 (부산대학교 식품영양학과 및 김치연구소) ;
  • 박소해 (부산대학교 식품영양학과 및 김치연구소) ;
  • 김민지 (부산대학교 식품영양학과 및 김치연구소) ;
  • 김보람 (부산대학교 식품영양학과 및 김치연구소) ;
  • 황지회 (부산대학교 식품영양학과 및 김치연구소) ;
  • 김민정 (부산대학교 식품영양학과 및 김치연구소) ;
  • 손홍주 (부산대학교 생명환경화학과) ;
  • 황대연 (부산대학교 바이오소재과학과) ;
  • 김동섭 (부산대학교 식품공학과) ;
  • 이충열 (강림오가닉) ;
  • 이희섭 (부산대학교 식품영양학과 및 김치연구소)
  • Received : 2015.12.03
  • Accepted : 2016.02.12
  • Published : 2016.04.30


This study was performed to compare the antioxidative activities of methanol extracts from Asparagus cochinchinensis with whole root (W-AC), flesh (F-AC), and root bark (B-AC). To evaluate the antioxidative properties of their methanol extracts, 1,1-diphenyl-2-picrylhydrazyl radical, nitrite, hydroxyl radical, 2,2'-azino-bis(3-ethylbenz thiazoline-6-sulfonate) radical scavenging activities, and contents of total flavonoid and polyphenol contents were measured. B-AC extract showed the highest antioxidative activity, whereas F-AC extract showed the lowest. For B-AC extract, caffeic acid was isolated by preparative high-performance liquid chromatography and confirmed by liquid chromatography-mass spectrometry and absorption spectroscopy, which showed 1.6% of total polyphenol contents among all methanol extracts.


Supported by : 농림수산식품기술기획평가원


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