In vitro correlation between anti-inflammatory and anti-oxidant effects of stone and seed of peaches cultivars

복숭아 품종별 핵과 종자의 항염증 및 항산화 효과간의 상관관계

  • Jung, Kyung-Mi (Cheongdo Peach Research Institute, GyeongSangBuk-Do Agricultural Technology Administration) ;
  • Bae, Seung-hwa (Department of Predictive Toxicology, Korea Institute of Toxicology)
  • 정경미 (경상북도 농업기술원 청도복숭아연구소) ;
  • 백승화 (안전성평가연구소 예측독성본부 시스템독성연구센터)
  • Received : 2017.11.20
  • Accepted : 2018.02.09
  • Published : 2018.02.28


Peach seeds contain a large amount of phenolic components and exhibit excellent physiological effects in various diseases. We examined the antioxidant effects of stone and seed of three peach cultivars (Miwhang, MH; Kanoiwa hakuto, KH; and Cheonhong, CH) by 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay, ferric reducing activity of plasma (FRAP) assay, and cupric ion reducing antioxidant capacity (CUPRAC) reduction. The results showed that the stone extracts of CH had higher levels of total phenols and flavonoids than those of the other cultivars do, and the stone extracts of KH and CH have the potential to reduce DPPH, FRAP, and CUPRAC activities. In addition, we found that KH, MH, and CH stone extracts decreased nitric oxide generation in RAW 264.7 and BV2 cells. The total phenol and flavonoid contents had no significant correlation with anti-oxidant activities. On the other hand, the anti-inflammatory activity had a low linear correlation with anti-oxidant activities and total phenol and flavonoid contents. The present results suggest that the correlation between antioxidant and anti-inflammatory effects of stone and seed, and the appropriate combination of the stone and seed extracts could be used as an anti-inflammatory treatment and prevention material, respectively.


Supported by : 경상북도농업기술원


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