Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Anti-oxidant Activity of Saussurea lappa C.B. Clarke Roots

  • Chang, Kyung-Mi (Plant Resources Research Institute, Duksung Women's University) ;
  • Choi, Soo-Im (Plant Resources Research Institute, Duksung Women's University) ;
  • Kim, Gun-Hee (Plant Resources Research Institute, Duksung Women's University)
  • Received : 2012.04.19
  • Accepted : 2012.10.29
  • Published : 2012.12.31
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Abstract

This study was performed to investigate the potential use of Saussurea lappa C.B. Clarke as a source of antioxidant agents. Various solvent fractionates from S. lappa C.B. Clarke roots were investigated for their anti-oxidative effectiveness. The contents of total phenolics and flavonoids were determined by the Folin-Ciocalteu's colorimetric and the aluminum nitrate method, respectively. Total phenolic and flavonoid contents of n-butanol soluble fractionates from S. lappa C.B. Clarke, 44.43 ${\mu}g$ gallic acid equilibrium (GAE)/g extract and 92.15 ${\mu}g$ quercetin equilibrium (QE)/g extract, respectively, were higher than those of other solvent fractionates. The n-butanol soluble fractionates of S. lappa C.B. Clarke (1,000 ppm) showed the strongest inhibitory potential on 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical and reducing power at 92.98% and 0.38, respectively. Thus, our data shows that the S. lappa C.B. Clarke plant may help prevent antioxidative stress.

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