Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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In vitro Antioxidant Activity of the Aqueous of Angelicae gigas Nakai Leaves

당귀 잎의 항산화 활성

  • Park, Sung-Jin (Department of Tourism Food Service Cuisine, Hallym College) ;
  • Yoon, Jung-Han (Department of Food Science and Nutrition, Hallym University) ;
  • Kim, Young-Eon (Korea Food Research Institute) ;
  • Yoon, Won-Byong (Division of Food Biotechnology, Medical & Bio-material Research Center, Kangwon National University) ;
  • Kim, Jong-Dai (Division of Food Biotechnology, Medical & Bio-material Research Center, Kangwon National University)
  • 박성진 (한림성심대학교 관광외식조리과) ;
  • 윤정한 (한림대학교 식품영양학과) ;
  • 김영언 (한국식품연구원) ;
  • 윤원병 (강원대학교 식품생명공학과) ;
  • 김종대 (강원대학교 식품생명공학과)
  • Received : 2011.06.14
  • Accepted : 2011.11.04
  • Published : 2011.12.30
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Abstract

Angelicae gigas Nakai has been used as a traditional medicine as well as an edible vegetable in South Korea. In this study, the total phenolic and flavonoid content and antioxidants of A. gigas Nakai leaves were examined in vitro via hydroxyl-radical-scavenging activity, reducing power activity, metal chelating assay, and DPPH-free -radical-scavenging assay. Among all the extracts from A. gigas Nakai leaves, the ethanol extract showed the strongest effects in all of the assays. The $EC_{50}$ values for the DPPH-radical-scavenging activities of ethanol, methanol, and water extracts were 31.47, 42.14, and $58.47{\mu}g/mL$, respectively. Among the extracts from A. gigas Kakai leaves, the ethanol extract had the highest levels of total phenolics ($7.84{\pm}1.46$ mg TAN/g) and total flavonoids ($4.23{\pm}0.03$ mg QE/g), which correlated strongly with the individual phenolic-compound (p-hydroxybenzoic acid, vanillin, and trans-ferulic acid) contents. The ethanol extract also showed stronger antioxidant activity than tocopherol in hydroxyl- radical-scavenging activity assay. These results indicate that the ethanol extract of A. gigas Kakai leaves possesses significant antioxidant properties, which suggests its great potential as a functional-food ingredient in the food industry.

Keywords

References

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