Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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In vitro Antioxidant and Cytoprotective Activities of the Extract of Dangyuja (Citrus grandis Osbeck) Leaves

  • Kim, Yun-Jung (Faculty of Biotechnology, College of Applied Life Sciences, Cheju National University) ;
  • Cho, Moon-Jae (Department of Medicine, Medical School, Cheju National University) ;
  • Kim Cho, So-Mi (Faculty of Biotechnology, College of Applied Life Sciences, Cheju National University)
  • Published : 2008.10.31
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Abstract

The antioxidant activities of the extracts of dangyuja (Citrus grandis Osbeck) leaves were evaluated. The highest phenolic content was obtained from the ethyl acetate fraction (EF) (202.1$\pm$0.8 mg GAE/g dried extract) and it exhibited the highest 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activity. The cytoprotective effects of EF on oxidative damage induced by tert-butyl hydroperoxide (t-BHP) in a human hepatoma cell line, HepG2 cells, were investigated to understand the intracellular antioxidant mechanisms. Treatment of HepG2 cells with EF prior to oxidative stress was found to inhibit reactive oxygen species (ROS) generation, lipid peroxidation, and DNA damage in a dose-dependent manner. Gas chromatography-mass spectrometry (GC-MS) studies on EF resulted in tentative identification of 19 compounds representing 94.3% of the total content. Taken together, these results demonstrated that EF has excellent antioxidant activities and thus dangyuja leaves have great potential as a source for natural antioxidant which can be applied in food products.

Keywords

References

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