Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Characterization of Antioxidant Potential of a Methanolic Extract and Its Fractions of Highbush Blueberry (Vaccinium corymbosum L.)

  • Senevirathne Mahinda (Department of Food Bioengineering, Cheju National University) ;
  • Jeon, You-Jin (Faculty of Applied Marine Science, Cheju National University) ;
  • Ha, Jin-Hwan (Department of Food Bioengineering, Cheju National University) ;
  • Lee, Chi-Ho (Department of Animal Products Science, Konkuk University) ;
  • Cho, Somi-K. (Faculty of Biotechnology, Cheju National University) ;
  • Kim, Soo-Hyun (Department of Food Bioengineering, Cheju National University)
  • Published : 2005.12.01
Download PDF
⟨ Previous Next ⟩

Abstract

The antioxidant potential of a $75\%$ methanolic extract of highbush blueberry (Vaccinium corymbosum L.) and its different fractions was investigated using different reactive oxygen species (ROS), nitric oxide (NO.), metal chelating and lipid peroxidation assays. Methylene chloride and $75\%$ methanol fractions showed equally high activities $(IC_{50} 0.010 mg/mL)$ for hydroxyl radical (HO) scavenging. Higher hydrogen peroxide $(H_2O_2)$ scavenging values were reported for the ethyl acetate and methylene chloride fractions and their $IC_{50}$ values were 0.20 and 0.15 mg/mL, respectively. Nitric oxide (NO.) and 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) scavenging activities were higher in ethyl acetate and methylene chloride fractions. Chloroform and water fractions showed higher activities in superoxide $(O_2.)$ scavenging. All fractions showed strong metal chelating capacities compared with the commercial antioxidants tested. The $0.1\%$ ethyl acetate fraction showed notable capacity to suppress lipid peroxidation in both fish oil and linoleic acid. Phenolic content was measured in all the fractions and methanolic extract. Among the fractions, ethyl acetate fraction showed the highest phenolic content.

Keywords

References

  1. Halliwell B, Gutteridge JMC. 1990. Role of free radicals and catalytic metal ions in human diseases: An overview. Methods in Enzymol 186: 1-85 https://doi.org/10.1016/0076-6879(90)86093-B
  2. Brand MD. 2000. Uncoupling to survive? The role of mitochondrial inefficiency in aging. Exp Gerontol 35: 811-820 https://doi.org/10.1016/S0531-5565(00)00135-2
  3. Sanchez-Moreno C. 2002. Methods used to evaluate the free radical scavenging activity in foods and biological systems. Food Sci Technol Int 8: 121-137 https://doi.org/10.1177/1082013202008003770
  4. Kinsella JE. 1987. Seafoods and fish oils in human health and disease. Marcel Dekker, New York
  5. Innis SM. 1991. Essential fatty acids in growth and development. Prog Lipid Res 30: 39-103 https://doi.org/10.1016/0163-7827(91)90006-Q
  6. Safer AM, Al-Nughamish AJ. 1999. BHT resulted in a significant increase in liver weight. Histopathol 14: 391-406
  7. Madsen HL, Bertelsen G. 1995. Spices as antioxidants. Trends Food Sci Technol 6: 271-277 https://doi.org/10.1016/S0924-2244(00)89112-8
  8. Abdalla AE, Roozen JP. 1999. Effect of plant extracts on the oxidative stability of sunflower oil and emulsion. Food Chem 64: 323-329 https://doi.org/10.1016/S0308-8146(98)00112-5
  9. Siriwardhana N, Lee KW, Kim SH, Ha WJ, Jeon YJ. 2003. Antioxidant activity of Hizikia fusiformis on reactive oxygen species scavenging and lipid peroxidation inhibition. Food Sci Technology Int 9: 339-346 https://doi.org/10.1177/1082013203039014
  10. Athukorala Y, Lee KW, Song C, Ahn CB, Shin TS, Cha YJ, Shahicli F, Jeon YJ, 2003. Potential antioxidant activity of marine red alga Grateloupia filicina extracts. J Food Lipids 10: 251-263 https://doi.org/10.1111/j.1745-4522.2003.tb00019.x
  11. Prior RL, Cao G, Martin A, Sofic E, McEwen J, O'Brien C, Lischner N, Ehlenfeldt M, Kalt W, Krewer G, Mainland CM. 1998. Antioxidant capacity as influenced by total phenolic and anthocyanin content, maturity, and variety of Vaccinium species. J Agric Food Chem 46: 2686-2693 https://doi.org/10.1021/jf980145d
  12. Kalt W, Forney CF, Martin A, Prior RL. 1999. Antioxidant capacity, vitamin C, phenolics, and anthocyanins after fresh storage of small fruits. J Agric Food Chem 47: 4638-4644 https://doi.org/10.1021/jf990266t
  13. AOAC. 1990. Official Method of Analysis. 15th ed. Association of official analitical chemists, Washington DC
  14. Brand-Williams W, Cuvelier ME, Berset C. 1995. Use of a free radical method to evaluate antioxidant activity. LWT-Food Sci Technol 28: 25-30 https://doi.org/10.1016/S0023-6438(95)80008-5
  15. Nagai T, Sakai M, Inoue R, Inoue H, Suzuki N. 2001. Antioxidative activities of some commercially honeys, royal jelly, and propolis. Food Chem 75: 237-240 https://doi.org/10.1016/S0308-8146(01)00193-5
  16. Muller HE. 1995. Detection of hydrogen peroxide produced by microorganism on ABTS-peroxidase medium. Zentralbl Bakteriol Mikrobiol Hyg 259: 151-158
  17. Chung SK, Osawa T, Kawakishi S. 1997. Hydroxyl radical scavenging effects of spices and scavengers from brown mustard (Brassica nigra). Bioscience Biotechnolog Biochem 61: 118-123 https://doi.org/10.1271/bbb.61.118
  18. Garrat DC. 1964. The quantitative analysis of drugs. Chapman and Hall, Japan. Vol 3, p 456-458
  19. Marcocci PL, Sckaki A, Albert GM. 1994. Antioxidant action of Ginkgo biloba extracts EGP761. Methods in Enzymology 234: 462-475 https://doi.org/10.1016/0076-6879(94)34117-6
  20. Decker EA, Welch B. 1990. Role of ferritin as a lipid oxidation catalyst in muscle food. J Agric Food Chem 38: 674-677 https://doi.org/10.1021/jf00093a019
  21. Oyaizu M. 1986. Studies on products of browning reaction: antioxidative activities of products of browning reaction prepared from glucosamine. Jpn J Nutr 44: 307-315 https://doi.org/10.5264/eiyogakuzashi.44.307
  22. Madsen HL, Sorensen B, Skibsted LH, Bertelesen G. 1998. The antioxidative activity of summer savory (Satureja hortensis L.) and rosemary (Rosmarinus officinalis L.) in dressing stored exposed to light or in darks. Food Chem 63: 173-180 https://doi.org/10.1016/S0308-8146(98)00038-7
  23. Roozen J, Frankel E, Kinsella J. 1994. Enzymatic and autoxidation of lipids in low fatfoods: model of linoleic acid in emulsion field hexadecane. Food Chem 50: 33-38 https://doi.org/10.1016/0308-8146(94)90089-2
  24. Wanasundara UN, Shahidi F. 1996. Stabilization of seal blubber and menhaden oil with green tea catechins. J Am Oil Chem Soc 73: 1183-1190 https://doi.org/10.1007/BF02523382
  25. Yan X, Xiancui L, Chengxu Z, Xiao F. 1996. Prevention of fish oil rancidity by phlorotanins from Sargassum kjellanianum. J Appl Phycol 8: 201-203 https://doi.org/10.1007/BF02184972
  26. Chandler SF, Dodds JH. 1993. The effect of phosphate, nitrogenand sucrose on the production of phenolics and solasidine in callus cultures of Solanum laciniatum. Plant Cell Reports 2: 105-110 https://doi.org/10.1007/BF00270178
  27. Yamaguchi T, Takamura H, Matoba T, Terao J. 1998. HPLC method for evaluation of the free radical-scavenging activity of foods by using 1,1-dipenyl-2-picrylhydrazyl. Biosci Biotechnol Biochem 62: 1201-1204 https://doi.org/10.1271/bbb.62.1201
  28. Zheng W, Wang SY. 2001. Antioxidant activity and phenolic compounds in selected herbs. J Agric Food Chem 49: 5165-5170 https://doi.org/10.1021/jf010697n
  29. Pizzale L, Bortolomeazzi R, Vichi S, Uberegger E, Conte LS. 2002. Antioxidant activity of sage (Salvia officinalis and S. Fruticosa) and oregano (Origanum onites and Origanum inderecdens) extracts related to their phenolic compound content. J Sci Food Agric 82: 1645-1651 https://doi.org/10.1002/jsfa.1240
  30. Rossi M, Giussani E, Morelli R, Scalzo RL, Nani RN, Torreggiani D. 2003. Effect of fruit blanching on phenolics and radical scavenging activity of highbush blueberry juice. Food Res Intern 36: 999-1005 https://doi.org/10.1016/j.foodres.2003.07.002
  31. Liu F, Ng TB. 2000. Antioxidative and free radical scavenging activities of selected medicinal herbs. Life Sci 66: 725-735 https://doi.org/10.1016/S0024-3205(99)00643-8
  32. Halliwell B, Gutteridge JMC. 1984. Oxygen toxicity, oxygen radicals, transition metals and disease. Biochem J 219: 1-14 https://doi.org/10.1042/bj2190001
  33. Tiedemann AV. 1997. Evidence for a primary role of active oxygen species in induction of host cell death during infection of bean leaves with Botrytis cinerea. Physiol Mol Plant Pathol 50: 151-166 https://doi.org/10.1006/pmpp.1996.0076
  34. Kitada M, Igarashi K, Hirose S, Kitagawa H. 1979. Inhibition by polyamines of lipid peroxide formation in rat liver microsomes. Biochem Biophys Res Commun 87: 388-394 https://doi.org/10.1016/0006-291X(79)91808-4
  35. Forstermann U, Closs EI, Pollock JS, Nakane M, Schwarz P, Gath I. 1994. Nitric oxide synthase isoenzymes: characterization, purification, molecular cloning, and functions. Hypertension 23: 1121-1131 https://doi.org/10.1161/01.HYP.23.6.1121
  36. Forstermann U, Kleinert H. 1995. Nitiric oxide synthase: ezpression and expressional control of the three isoforms. Naunyn Schmiedebergs Arch Pharmacol 352: 351-364
  37. Paller MS, Hoidal JR, Ferris TF. 1984. Oxygen free radicals in ischemic acute renal failure in the rat. J Clin Invest 74: 1156-1164 https://doi.org/10.1172/JCI111524
  38. Yu L, Gengaro PE, Niederberger M, Burke TJ, Schrier RW. 1994. Nitric oxide: a mediator in rat tubular hypoxia/reoxygenation injury. Proc Natl Acad Sci USA 91: 1691-1695
  39. Salgo MG, Bermudez E, Squadrito GL, Pryor WA. 1995a. DNA damage and oxidation of thiols peroxynitrite causes in rat thymocytes. Arch Biochem Biophys 322: 500-505 https://doi.org/10.1006/abbi.1995.1493
  40. Salgo MG, Stone K, Squadrito GL, Battista JR, Pryor WA. 1995. Peroxynitrite causes DNA nicks in plasmid pBR322. Biochem Biophys Res Commun 210: 1025-1030 https://doi.org/10.1006/bbrc.1995.1759
  41. Yu T-W, Anderson D. 1997. Reactive oxygen speciesinduced DNA damage and its modification: a chemical investigation. Mutat Res 379: 201-210 https://doi.org/10.1016/S0027-5107(97)00141-3
  42. Schaich KM. 1980. Free radical initiation in protein and amino acids by ionizing and ultraviolet radiations and lipid oxidation-Part I: ionizing radiation. Crit Rev Food Sci Nutr 13: 89-159 https://doi.org/10.1080/10408398009527286
  43. Van Acker SABE, Van den Berg DJ, Tromp MNJL, Griffioen DH, Van Bennekom WP, Van Der Vijgh WJF, Bast A. 1996. Structural aspects of antioxidants activity of flavonoids. Free Radic Biol Med 20: 331-342 https://doi.org/10.1016/0891-5849(95)02047-0
  44. Thompson M, Williams CR. 1976. Stability of flavonoid complexes of copper(II) and flavonoid antioxidant activity. Anal Chim Acta 85: 375-381 https://doi.org/10.1016/S0003-2670(01)84703-6