Free radical Scavenging Activities and Inhibitory Effects on Xanthine oxidase of Buckwheat (Suwon No. 5)

수원 5호 메밀의 유리라디칼 소거 및 Xanthine oxidase 활성 저해

  • 서형주 (고려대학교 병설 보건전문대학 식품영양과) ;
  • 정수현 (고려대학교 병설 보건전문대학 식품영양과) ;
  • 김영순 (고려대학교 병설 보건전문대학 식품영양과) ;
  • 이성동 (고려대학교 병설 보건전문대학 식품영양과)
  • Published : 1997.06.01

Abstract

To examine the free radical scavenging activities from buckwheat, Suwon No. 5 was extracted with various solvents. The seed of Suwon No. 5 had a high contents of carbohydrate, but the vegetable of that had a 31.4% of protein, 28.6% of ash and 25.7% carbohydrate as moisture free basis. Phenols contents of vegetable extracts had higher than those of seed extracts. Acetone extract of vegetable showed the greatest electron donating ability. Butanol and acetone extracts of vegetable showed high inhibitory effect on lipid peroxidation. Acetone extract of vegetable has also excellent activity in the superoxide radical scavenging activity by xanthine/xanthine oxidase-cytochrome c reduction system. The inhibitory effects of extracts on xanthine oxidase were measured. Acetone extract had the strongest inhibitory effect on xanthine oxidase and $IC_{50}$ was 2.2$\mu\textrm{g}$.

Keywords

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