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

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

DOI QR Code

Antioxidant Activity of Leaf, Stem and Root Extracts from Orostachys japonicus and Their Heat and pH Stabilities

와송(Orostachys japonicus) 잎, 줄기 및 뿌리 추출물의 항산화활성과 열 및 pH 안정성

  • Lee, So-Jeong (Dept. of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Song, Eu-Jin (Dept. of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Lee, So-Young (Dept. of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Kim, Kotch-Bong-Woo-Ri (Dept. of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Kim, Seo-Jin (Dept. of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Yoon, So-Young (Dept. of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Lee, Chung-Jo (Dept. of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Ahn, Dong-Hyun (Dept. of Food Science & Technology/Institute of Food Science, Pukyong National University)
  • 이소정 (부경대학교 식품공학과/식품연구소) ;
  • 송유진 (부경대학교 식품공학과/식품연구소) ;
  • 이소영 (부경대학교 식품공학과/식품연구소) ;
  • 김꽃봉우리 (부경대학교 식품공학과/식품연구소) ;
  • 김서진 (부경대학교 식품공학과/식품연구소) ;
  • 윤소영 (부경대학교 식품공학과/식품연구소) ;
  • 이청조 (부경대학교 식품공학과/식품연구소) ;
  • 안동현 (부경대학교 식품공학과/식품연구소)
  • Published : 2009.11.30
Download PDF
⟨ Previous Next ⟩

Abstract

Antioxidant activities of ethanol and water extracts from Orostachys japonicus leaf, stem, and root were determined by rancimat method, DPPH radical scavenging effect, chelating effect, and reducing power analysis. The highest total phenolic compound (TPC) as 14.6 mg/g of dry sample and the strongest antioxidant activity in rancimat method (value of AI 1.98), DPPH radical scavenging effect (96% in 4 mg/mL), and reducing power (1.50 in 4 mg/mL) were observed in ethanol extracts from Orostachys japonicus leaf. Heat and pH stabilities on antioxidant activity of Orostachys japonicus leaf extract were studied through TPC and DPPH radical scavenging effect. As a result, the extracts from Orostachys japonicus leaf showed high stability. These results suggest that extracts from Orostachys japonicus leaf can be potentially used as proper natural antioxidant in the food industry.

와송의 부위별 에탄올 및 물 추출물의 항산화활성을 알아보고 열 및 pH 처리가 와송 추출물의 항산화활성에 미치는 영향을 파악하여 식품산업에의 이용 가능성을 알아보았다. 와송 부위별 추출물의 항산화활성을 측정한 결과, 총 페놀화합물 함량은 잎, 줄기 및 뿌리 순으로 높은 함량을 보였으며 rancimat에 의한 지질산화 억제능은 4 mg/mL 농도에서 에탄올 추출물의 산화안정지수가 잎 및 뿌리에서 1.92 및 2.00의 값을 보여 1.28의 값을 보인 줄기에 비해 높은 억제능을 보였다. DPPH 라디칼 소거능의 경우, 잎, 줄기 및 뿌리 에탄올 추출물이 0.4 mg/mL 농도에서 92-96%의 값을 보여 천연항산화제인 tocopherol과 유사한 소거능을 보였으며 물 추출물은 잎, 줄기 및 뿌리 순으로 높은 소거능을 보였다. 환원력도 잎, 줄기 및 뿌리 순으로 높은 값을 나타냈다. 반면, 금속봉쇄력은 에탄올 추출물은 잎에서 높은 금속봉쇄 효과를 보였으나 물 추출물에서는 잎, 줄기 및 뿌리 모두 4 mg/mL 농도에서 90%에 가까운 금속봉쇄력을 보여 킬레이트제인 EDTA와 유사한 활성을 보였다. 이를 통해 와송의 잎, 줄기 및 뿌리 모두 DPPH 라디칼 소거능, 금속봉쇄력을 통해 높은 항산화활성을 가지며, 그중 특히 잎 에탄올 추출물이 가장 높은 활성을 가지는 것을 알 수 있었다. 이에 와송잎 에탄올 추출물을 열 및 pH 처리한 결과 라디칼 소거능이 무처리구와 유사한 값을 보여 와송잎 추출물이 열 및 pH에 안정함을 알 수 있었다. 이상의 결과를 통해 와송잎 추출물은 열 및 pH에 안정하며 높은 항산화활성을 가져 천연항산화제로서 식품에 효과적으로 적용할 수 있을 것으로 사료된다.

Keywords

References

  1. Ames B.N, Saul R.L. 1987. Oxidative DNA damage, cancer and aging. Oxygen and human disease. Ann Inter Med 107: 536-539
  2. Choe S.Y, Yang K.H. 1982. Toxicological studies of antioxidants buthylated hydroxytoluene (BHT) and buthylated hydroxy anisole (BHA). Korean J Soc Food Sci Technol 14: 283-288
  3. Bae E.A, Moon G.S. 1997. A study on the antioxidative activities of Korean soybeans. J Korean Soc Food Sci Nutr 26: 203-208
  4. Cha B.C, Lee S.K, Lee H.W, Lee E, Choi M.Y, Rhim T.J, Park H.J. 1997. Antioxidant effect of domestic plants. Korean J Pharmacogn 28: 15-20
  5. Choi U, Shin D.H, Chang Y.S, Shin J.I. 1992. Screening of natural antioxidant from plant and their antioxidative effect. Korean J Food Sci Technol 24: 142-148
  6. Kim K.T, Kim J.O, Lee G.D, Kwon J.H. 2005. Antioxidative and nitrite scavenging activities of Polygonatum odoratum root extracts with different steaming and roasting conditions. Korean J Food Pres 12: 166-172
  7. Park H.J, Choi J.S, Chung H.Y. 1998. The antioxidant activity in extracts of Symphyocladia latiuscula. J Korean Fish Soc 31: 927-932
  8. Lee B.H, Choi B.W, Chun J.H, Yu B.S. 1996. Extraction of water soluble antioxidants from seaweeds. J Korean Ind Eng Chem 7: 1069-1077
  9. Kang Y.H, Park Y.K, Oh S.R, Moon K.D. 1995. Studies on the physiological functionality of pine needle and mugwort extracts. Korean J Food Sci Technol 27: 978-984
  10. Lee S.J, Sung N.J, Jeong H.G, Shin J.H, Chung Y.C, Seo J.K. 2008. Antioxidant activities of methanol extracts from Prunella vulgaris. J Korean Soc Food Sci Nutr 37: 1535- 1541 https://doi.org/10.3746/jkfn.2008.37.12.1535
  11. Lee Y.S. 2007. Physiological activities of ethanol extracts from different parts of Ailanthus altissima. J Korean Soc Food Sci Nutr 36: 389-394 https://doi.org/10.3746/jkfn.2007.36.4.389
  12. Choi M.R, Yoo E.J, Song S.H, Kang D.S, Park J.C, Lim H.S. 2001. Comparison of physiological activity in different parts of Dolsan leaf mustard. J Korean Soc Food Sci Nutr 30: 721-725
  13. 정보섭. 1990. 향약대사전. 영림사, 서울. p 600
  14. Kwon J, Han K.S. 2004. Effects of Orostachys japonicus A. Berger on the immune system. Korean J Medicinal Crop Sci 12: 315-320
  15. Choi S.Y, Kim J.G, Sung N.J. 2008. Studies on the physicochemical characteristics and NDMA formation of Orostachys japonicus A. Berger. J Korean Soc Food Sci Nutr 21: 148-156
  16. Yu E.A, Lee S.J, Lee S.G, Kang J.H, Shin S.C. 2006. Total phenol contents and antioxidant activity in Orostachys japonicus A. Berger grown under various cultivation conditions. Korean J Medicinal Crop Sci 14: 234-238
  17. Choi S.Y, Chung M.J, Sung N.J. 2008. Studies on the antioxidative ability of methanol and water extracts from Orostachys japonicus A. Berger according to harvest times. Korean J Food & Nutr 21: 157-164
  18. Swain T, Hillis W.E. 1959. The phenolic constituents of Prunus domestica. I－The quantitative analysis of phenolic constituents. J Sci Food Agric 10: 63-68 https://doi.org/10.1002/jsfa.2740100110
  19. Blois M.S. 1958. Antioxidant determinations by the use or a stable free radical. Nature 181: 1990-2100 https://doi.org/10.1038/1811199a0
  20. Shimada K, Fujikawa K, Yahara K, Nakamura T. 1992. Antioxidative properties of xanthan on the autoxidation of soybean oil in cyclodextrin emulsion. J Agric Food Chem 40: 945-948 https://doi.org/10.1021/jf00018a005
  21. Oyaizu M. 1986. Studies on products of browning reactions: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. Lim S.I. 2000. Purification and characterization of protease produces by Aspergillus wentti isolated from Korean traditional Meju. Korean J Food Sci Technol 32: 161-167
  23. Jin T.Y, Lee W.G, Lee I.S, Wang M.H. 2008. Changes of physicochemical, sensory and antioxidant activity characteristics in rice wine, Yakju added with different ratios of Codonopsis lanceolata. Korean J Food Sci Technol 40: 201-206
  24. Kim J.Y, Lee J.A, Park S.Y. 2007. Antibacterial activities of Oenothera laciniata extracts. J Korean Soc Food Sci Nutr 36: 255-261 https://doi.org/10.3746/jkfn.2007.36.3.255
  25. Kim H.J, Jun B.S, Kim S.K, Cha J.Y, Cho Y.S. 2000. Polyphenolic compound content and antioxidative activities by extracts from seed, sprout and flower of safflower (Carthamus tinctiorius L.). J Korean Soc Food Sci Nutr 29: 1127-1132
  26. Choi S.Y, Kim S.Y, Hur J.M, Choi H.G, Sung N.J. 2006. Antioxidant activity of solvent extracts from Sargassum thunbergii. J Korean Soc Food Sci Nutr 35: 139-144 https://doi.org/10.3746/jkfn.2006.35.2.139
  27. Choi Y.M, Chung B.H, Lee J.S, Cho Y.G. 2006. The antioxidant activities of Artemisia spp. collections. Korean J Crop Sci 51: 209-214
  28. Lee S.H, Jin Y.S, Heo S.I, Shim T.H, Sa J.H, Choi D.S, Wang M.H. 2006. Composition analysis and antioxidative activity from different organs of Cirsium setidens Nakai. Korean J Food Sci Technol 38: 571-576
  29. Lee S.E, Lee S.W, Bang J.K, Yu Y.J, Seong N.S. 2004. Antioxidant activities of leaf, stem and root of Panax ginseng C.A. Meyer. Korean Medicinal J Crop Sci 12: 237-242
  30. Moo J.S, Kim S.J, Park Y.M, Hwang I.S, Kim E.H, Park J.W, Park I.B, Kim S.W, Kang S.G. 2004. Antimicrobial effect of methanol extracts from some medicinal herbs and the content of phenolic compounds. Korean J Food Pres 11: 207-213
  31. Lee S.O, Lee H.J, Yu M.H, Im H.G, Lee I.S. 2005. Total polyphenol contents and antioxidant activities of methanol extracts from vegetables produced in Ullung Island. Korean J Food Sci Technol 37: 233-240
  32. Kim N.S, Lee K.T. 2007. Physiochemical properties of functional oils produced using red yeast-rice ethanol extracts and diacylglycerol oil. J Korean Soc Food Sci Nutr 36: 201-208 https://doi.org/10.3746/jkfn.2007.36.2.201
  33. Lim D.K, Choi U, Shin D.H. 1996. Antioxidative activity of ethanol extract from korean medicinal plants. Korean J Food Sci Technol 28: 83-89
  34. Kim M.J, Song E.J, Lee S.Y, Kim K.B.W.R, Kim S.J, Lee S.J, Yoon S.Y, Kim A.R, Jeon Y.J, Park J.G, Choi J.I, Lee J.W, Byun M.W, Ahn D.H. 2008. Effect of γ-irradiation on antioxidant and physicochemical properties of Ishige okamurai extracts. J Korean Soc Food Sci Nutr 37: 1485-1490 https://doi.org/10.3746/jkfn.2008.37.11.1485
  35. Woo N.R.Y, Kim T.S, Park C.G, Seong H.J, Ko S.B, Kang M.H. 2005. Antioxidative and antimicrobial activities of extracts from different parts of Crotalaria sessiflora L. J Korean Soc Food Sci Nutr 34: 948-952 https://doi.org/10.3746/jkfn.2005.34.7.948
  36. Ames B.N, Shigenaga M.K, Hagen T.M. 1993. Oxidants, antioxidants, and the degenerative diseases of aging. Proc Natl Acad Sci USA 90: 7915-7922 https://doi.org/10.1073/pnas.90.17.7915
  37. Lee B.B, Park S.R, Han C.S, Han D.Y, Park E.J, Park H.R, Lee S.C. 2008. Antioxidant activity and inhibition activity against α-amylase and α-glucosidase of Viola mandshurica extracts. J Korean Soc Food Sci Nutr 37: 405-409 https://doi.org/10.3746/jkfn.2008.37.4.405
  38. Huang D, Ou B, Prior R.L. 2005. The chemistry behind antioxidant capacity assays. J Agric Food Chem 53: 1841- 1856 https://doi.org/10.1021/jf030723c
  39. Kim H.K, Kim Y.E, Do J.R, Lee Y.C, Lee B.Y. 1995. Antioxidative activity and physiological activity of some Korean medicinal plants. Korean J Food Sci Technol 27: 80-85
  40. Joung Y.M, Park S.J, Lee K.Y, Lee J.Y, Suh J.K, Hwang S.Y, Park K.E, Kang M.H. 2007. Antioxidative and antimicrobial activities of Lilium species extracts prepared from different aerial parts. Korean J Food Sci Technol 39: 452-457
  41. Park Y.K, Choi S.H, Kim S.H, Jang Y.S, Han J.Y, Chung H.G. 2008. Functional composition and antioxidant activity from the fruits of Rubus coreanus according to cultivars. Mokchae Konghak 36: 102-109
  42. Frankel E.N, Kanner J, German J.B, Parks E, Kinsella J.E. 1993. Inhibition of oxidation of human low-density lipoprotein by phenolic substances in red wine. Lancet 341: 454-457 https://doi.org/10.1016/0140-6736(93)90206-V
  43. Gordon M.H. 1990. The mechanism of antioxidant action in vitro. In Food antioxidants. Hudson BJF, ed. , +. p 1-18
  44. Arabshahi-Delouee S, Urooj A. 2007. Antioxidant properties of various solvent extracts of mulberry (Morus indica L.) leaves. Food Chem 102: 1233-1240 https://doi.org/10.1016/j.foodchem.2006.07.013
  45. Lee H.R, Jung B.R, Park J.Y, Hwang I.W, Kim S.K, Choi J.U, Lee S.H, Chung S.K. 2008. Antioxidant activity and total phenolic contents of grape juice products in the Korean market. Korean J Food Pres 15: 445-449
  46. Cho M.Z, Hahn T.S, Kwon T.B, Oh S.K. 1989. Antioxidant effect of some chelating agents on soybean oil. J Korean Agric Chem Soc 32: 30-36
  47. Kanatt S.R, Chander R, Sharma A. 2007. Antioxidant potential of mint (Mentha spicata L.) in radiation-processed lamb meat. Food Chem 100: 451-458 https://doi.org/10.1016/j.foodchem.2005.09.066
  48. Lee Y.L, Huang G.W, Liang Z.C, Mau J.L. 2007. Antioxidant properties of three extracts from Pleurotus citrinopileatus. LWT 40: 823-833 https://doi.org/10.1016/j.lwt.2006.04.002
  49. Feng T, Du Y, Li J, Hu Y, Kennedy J.F. 2008. Enhancement of antioxidant activity of chitosan by irradiation. Carbohyd Polym 73: 126-132 https://doi.org/10.1016/j.carbpol.2007.11.003
  50. Gazzani G, Papetti A, Massolini G, Daglia M. 1998. Antioxidative and pro-oxidant activity of water soluble components of some common diet vegetables and the effects of thermal treatment. Food Chem 6: 4118-4122 https://doi.org/10.1021/jf980300o
  51. Sanhueza J, Nieto S, Valenzuela A. 2000. Thermal stability of some commercial synthetic antioxidants. JAOCS 77: 933-936 https://doi.org/10.1007/s11746-000-0147-9
  52. Kim S.J, Kweon D.H, Lee J.H. 2006. Investigation of antioxidative activity and stability of ethanol extracts of licorice root (Glycyrrhiza glabra). Korean J Food Sci Technol 38: 584-588
  53. Kim M.J, Choi J.S, Song E.J, Lee S.Y, Kim K.B.W.R, Lee S.J, Kim S.J, Yoon S.Y, Jeon Y.J, Ahn D.H. 2009. Effects of heat and pH treatments on antioxidant properties of Ishige okamurai extract. Korean J Food Sci Technol 41: 50-56
  54. Lee O.H, Lee H.B, Lee J.S, Lee B.Y. 2005. Optimization of extraction condition and stability of olive leaf extract. Korean J Food Sci Technol 37: 178-182
  55. Azizah A.H, Nik Ruslawati N.M, Tee T.S. 1999. Extraction and characterization of antioxidant from cocoa by-products. Food Chem 64: 199-202 https://doi.org/10.1016/S0308-8146(98)00121-6

Cited by

  1. Effects of Heat, pH, and Gamma Irradiation Treatments on Lipase Inhibitory Activity of Sargassum thunbergii Ethanol Extract vol.41, pp.4, 2012, https://doi.org/10.3746/jkfn.2012.41.4.566
  2. Effects of Heat and pH Treatments on α-Amylase Inhibitory Activity of Ecklonia cava Ethanol Extract vol.44, pp.6, 2011, https://doi.org/10.5657/KFAS.2011.0791
  3. Antioxidant Effect of Sargassum coreanum Root and Stem Extracts vol.30, pp.4, 2015, https://doi.org/10.7841/ksbbj.2015.30.4.155
  4. Hypolipidemic and hypoglycemic effects ofOrostachys japonicusA. Berger extracts in streptozotocin-induced diabetic rats vol.5, pp.4, 2011, https://doi.org/10.4162/nrp.2011.5.4.301
  5. Antioxidant Activity and Chemical Characteristics of Orostachys malacophyllus and Fermented Orostachys malacophyllus vol.25, pp.5, 2015, https://doi.org/10.5352/JLS.2015.25.5.577
  6. Inhibitory Effect of Ecklonia cava Extracts against Lipase Activity and Stability Effect of Temperature and pH on Their Activity vol.40, pp.7, 2011, https://doi.org/10.3746/jkfn.2011.40.7.969
  7. Effect of Temperature and pH on Trypsin Inhibitory Activity of Ethanol Extracts from Ecklonia cava vol.27, pp.6, 2012, https://doi.org/10.7841/ksbbj.2012.27.6.330
  8. Cultivated Orostachys japonicus Induces Apoptosis in Human Colon Cancer Cells vol.44, pp.3, 2012, https://doi.org/10.9721/KJFST.2012.44.3.317
  9. Anticancer Effects of Cultivated Orostachys japonicus on Human Prostate Cancer Cells vol.43, pp.1, 2014, https://doi.org/10.3746/jkfn.2014.43.1.067
  10. Antibacterial and Antioxidant Activities of Solvent Extracts from Different Parts of Hagocho (Prunella vulgaris) vol.39, pp.10, 2010, https://doi.org/10.3746/jkfn.2010.39.10.1425
  11. Antioxidant Activity of Methanol Extracts from Lactuca indica vol.19, pp.2, 2012, https://doi.org/10.11002/kjfp.2012.19.2.294
  12. Antioxidative Effect of Extracts from Different Parts of Kohlrabi vol.57, pp.4, 2014, https://doi.org/10.3839/jabc.2014.056
  13. Hypoglycemic and Hypolipidemic Effects of Orostachys japonicus with Medicinal Herbs in Streptozotocin-Induced Diabetic Rats vol.42, pp.4, 2013, https://doi.org/10.3746/jkfn.2013.42.4.587
  14. Antioxidant activities and physiological properties ofEuphorbia humifusa extracts prepared using different solvents vol.23, pp.2, 2016, https://doi.org/10.11002/kjfp.2016.23.2.252
  15. In vitro Evaluation of Biological Activities of Wa-song (Orostachys japonicus A. Berger) and Korean Traditional Plants Mixture vol.41, pp.3, 2012, https://doi.org/10.3746/jkfn.2012.41.3.295
  16. Comparison of Total Phenol, Flavonoid Contents, and Antioxidant Activities of Orostachys japonicus A. Berger Extracts vol.25, pp.5, 2016, https://doi.org/10.5322/JESI.2016.25.5.695
  17. Bioconverted Orostachys japonicas Extracts Suppress Angiogenic Activity of Ms-1 Endothelial Cells vol.18, pp.12, 2017, https://doi.org/10.3390/ijms18122615
  18. vol.60, pp.4, 2017, https://doi.org/10.3839/jabc.2017.046
  19. A. Berger Extracts Induce Immunity-Enhancing Effects on Cyclophosphamide-Treated Immunosuppressed Rats vol.2019, pp.2314-6141, 2019, https://doi.org/10.1155/2019/9461960
  20. 와송 추출물의 항산화 활성 및 항노화 효과 vol.33, pp.2, 2009, https://doi.org/10.12925/jkocs.2016.33.2.361
  21. 잘피(Zostera marina) 에탄올 및 물 추출물의 항산화 효과 vol.27, pp.3, 2009, https://doi.org/10.5352/jls.2017.27.3.346
  22. 짝잎모자반(Sargassum hemiphyllum) 추출물의 항산화 효과 vol.45, pp.2, 2009, https://doi.org/10.4014/mbl.1609.09001
  23. 천연소재를 활용한 백내장의 저장성 증진 연구 vol.25, pp.1, 2009, https://doi.org/10.11002/kjfp.2018.25.1.145
  24. 인체대장암세포주 SW480에 대한 재배 와송의 항암효과 연구 vol.28, pp.7, 2009, https://doi.org/10.5352/jls.2018.28.7.819
  25. 와송이 고지방 식이로 유도된 비만 쥐의 간내 지질 및 항산화 대사에 미치는 영향 vol.47, pp.4, 2019, https://doi.org/10.4014/mbl.1908.08008
  26. 와송 첨가량에 따른 젤리의 품질 및 항산화 특성 vol.34, pp.1, 2009, https://doi.org/10.9799/ksfan.2021.34.1.015
  27. Antioxidant potential of root extracts of Panax ginseng and Panax notoginseng vol.64, pp.4, 2021, https://doi.org/10.3839/jabc.2021.055