Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Flavonoids and Antimicrobial Activity of the Ethanol Extract of Korean Cherry (Prunus tomentosa Thunberg)

앵두 Ethanol 추출물의 항균력과 Flavonoid

  • 황호선 (원광대학교 생명환경과학부) ;
  • 김중만 (원광대학교 생명환경과학부) ;
  • 전예정 (원광대학교 생명환경과학부) ;
  • 송영애 (원광대학교 생명환경과학부) ;
  • 박효숙 (원광대학교 생명환경과학부)
  • Published : 2003.08.01
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Abstract

Quantitaties of flavonoids were determined by HPLC in three different ethanol extract (50, 70 and 95%, v/v) from Korean cherry. Antimicrobial activity of the ethanol extract and its solvent fraction (ethyl acetate and n-butanol fractions) against Staphylococcus aureus (ATCC 6538) and Staphylococcus epidermidis (ATCC 12228) was evaluated using MIC and disk test. Additionally, UV protective effect was also determined. The highest flavonoid quantity was found in 70% ethanol extract of Korean cherry. The quantities of quercitrin were 12.7 mg% and 2.1 mg% in ethyl acetate fraction and in buthanol fraction, respectively. In addition, the flavonoid in 70% (v/v) ethanol extract of Korean cherry included 14.9 mg% of quercitrin, 6.0 mg% of tannic acid and 5.2 mg% of catechin. Therefore, it was confirmed that main flavonoid of Korean cherry was quercitrin. For antimicrobial activity of ethanol extract of Korean cherry against Staphylococcus aureus (ATCC 6538) and Staphylococcus epidemidis (ATCC 12228), MIC and disk test using ethyl acetate fraction and butanol fraction were carried out. As a result, ethyl acetate fraction with higher quantity of flavonoid showed higher antimicrobial activity. Therefore, it was confirmed that the higher antimicrobial activity was brought about by flavonoid in Korean cherry. For UV protective effect of Korean cherry, ethanol extract showed the absorption zone of ultraviolet rays in 210∼380 nm including 290∼320 nm that is the wave length of UV-B harmful to the skin of human body. The pattern is the same as the absorption zone of 220∼300 nm in catechin and 210∼400 nm in quercitrin. Then, the functionalities of catechin and quercitrin were anticipated. It is expected that quercitrin in Korean cherry has the antimicrobial effect and UV protective effect related to the skin.

앵두의 기능성 물질을 검색하기 위하여 50%, 70% 및 95%(v/v)의 ethanol 추출물에 대한 flavonoid류를 정량하고 MIC와 disk test를 이용한 항균력 및 자외선 차단효과를 조사하였다. 앵두의 70%(v/v) ethanol 추출액에서 가장 높은 flavonoid함량을 나타냈고 quercitrin의 함량은 ethyl acetate 분획에서 12.70 mg%, buthanol분획에서 2.11 mg%로 대부분 ethyl acetate 분획에서 분리되었다. 또한 앵두 70%(v/v) ethanol추출물의 flavonoid류는 quercitrin 14.9 mg%, tannin 6.0 mg% 및 catechin 5.2 mg%로 정량되어 quercitrin이 앵두의 주요 flavonoid임을 확인하였다. 앵두의 ethanol추출물에 대한 Staphylococcus aureus aureus(ATCC 6538)와 Staphylococcus epidermidis(ATCC 12228)의 항균력은 flavonoid함량이 높은 ethyl acetate 분획에서 가장 높은 항균력을 나타내어 앵두의 flavonoid에 의한 결과로 확인되었다. 앵두의 ethanol 추출물의 자외선 차단효과는 인체의 피부에 손상을 주는 UVB 파장인 290∼320 nm를 포함하는 210∼380 nm로 넘게 자외선 흡수대를 형성하고 catechin과 quercitrin의 흡수대와 동일한 패턴을 나타내어 그의 기능성이 예상되었다. 따라서 앵두의 기능성을 나타내는 주요 성분은 quercitrin으로 피부에 관련된 항균효과와 자외선 차단효과를 예상할 수 있었다.

Keywords

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