Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
권호 표지
DOI QR코드

DOI QR Code

Physiological Activity of Acai Berry (Euterpe oleracea Mart.) Extracted with Different Solvents

추출용매에 따른 아사이 베리의 생리활성

  • Chung, Hai-Jung (Department of Food Science and Nutrition, Daejin University)
  • 정해정 (대진대학교 식품영양학과)
  • Received : 2012.01.05
  • Accepted : 2012.01.18
  • Published : 2012.02.29
Download PDF
⟨ Previous Next ⟩

Abstract

This study was conducted to investigate the physiological activity of acai berry (Euterpe oleracea Mart.) extracts from three different solvents (water, methanol, and ethanol). We measured total polyphenol and total flavonoid content, DPPH radical scavenging activity, nitrite scavenging activity, metal chelating effect, and reducing power. The extraction yield from water, methanol, and ethanol was 17.10, 9.50, and 37.51%, respectively. The highest total polyphenol content (10.54 mg/100 g) and total flavonoid contents (1.88 mg/100 g) was observed in water extract. DPPH radical scavenging activity was the highest in both water extract (72.03%) and methanol extract (74.79%) at levels of 5 mg/mL, which was similar to that of BHT (78.90%). Water extract yielded the highest metal chelating effect (92.54%) and reducing power (1.09) at levels of 5 mg/mL. Taken together, these findings suggest that extracts of acai berry can be used as functional food materials with antioxidative and nitrite scavenging activities.

Keywords

References

  1. AOAC. 1984. Official Methods of Analysis. 14th ed., Association of Official Analytical Chemists. Washington D.C.
  2. Bae YI, Jeong CH, Shim KH. 2002. Nitrite-scavenging and antimutagenic effects of various solvent extract from different parts of Loquat (Eriobotrya japonica, Lindl.). Korean J. Food Preserv., 9(1):92-96
  3. Chung HJ. 2009. Evaluation of the biological activity of extracts from star-anise (Illicium verum) J. Food Sci. Nutr., 14(3):195-200 https://doi.org/10.3746/jfn.2009.14.3.195
  4. Dewanto V, Wu X, Liu RH. 2002. Processed sweet corn has higher antioxidant activity. J. Agric. Food Chem., 50(4):4959-4964 https://doi.org/10.1021/jf0255937
  5. Fiddler W, Pensabene JW, Kushnir I, Piotrowski EG. 1973. Effect of frankfurter cure ingredients on N-nitrosodimethylamine formation in a model system J. Food Sci., 38(4):714-717 https://doi.org/10.1111/j.1365-2621.1973.tb02852.x
  6. Fukuzawa K, Takaishi Y. 1990. Antioxidants. J. Act. Oxyg. Free Rad. 1(1):55-70
  7. Gorinstein S, Haruenkit R, Park YS, Jung ST, Zachwieja Z, Zenon Jastrzebski Z, Katrich1 E, Trakhtenberg S, Belloso OM. 2004. Bioactive compounds and antioxidant potential in fresh and dried Jaffa sweeties, a new kind of citrus fruit. J. Sci. Food Agric. 84(12):1469-1463 https://doi.org/10.1002/jsfa.1842
  8. Gulcin I, Berashvili D, Gepdiremen A. 2005. Antiradical and antioxidant activity of total anthocyanins from Perilla pankinensis decne. J. Ethmopharmacol., 101(1-3):287-293 https://doi.org/10.1016/j.jep.2005.05.006
  9. Gulcin, I. 2006. Antioxidant activity of caffeic acid (3,4-dihydroxycinnamic acid). Toxicol., 217(2):213-220 https://doi.org/10.1016/j.tox.2005.09.011
  10. Ha GJ, Jeong CH, Jeong HR. 2011. Antioxidant activites from the different parts of Artenisia argyi H. using an in vitro system. J. Agriculture & Life Science, 45(1):109-117
  11. Han W, Wang MH. 2010. Radical scavenging and antiinflammation activities from different extracts of Zanthoxylum schnifolium fruits. Kor. J. Pharmacogn., 41(4):250-254
  12. Heinrich M, Dhanji T, Casselman I. 2011. Acai (Euterpe oleracea Mart.)-a phytochemical and pharmacological assessment of the species' health claims. Phytochem. Lett., 4(1):10-21 https://doi.org/10.1016/j.phytol.2010.11.005
  13. Jeong CH, Nam EK, Shim KH. 2006. Antioxidative activities and nitrate scavenging activity in different parts of Erigeron annuus. J. Agriculture & Life Sciences, 40(1):13-29
  14. Ju MJ, Kwon JH, Kim HK. 2009. Physiological activities of mulberry leaf and fruit extracts with different extraction conditions. Korean J. Food Preserv., 16(3):442-448
  15. Jun HI, Wiesenborn DP, Kim YS. 2011. Antioxidant activities of various solvent extracts from canola meal. Korean J. Food Preserv., 18(1):59-64 https://doi.org/10.11002/kjfp.2011.18.1.059
  16. Kang MH, Cho CS, Kim ZS, Chung HK, Min KS, Park CG, Park HW. 2002. Antioxidative activities of ethanol extract prepared from leaves, seed, branch and aerial part of Crotalaria sessiflora L. Korean J. Food Sci. Technol., 34(6):1098-1102
  17. Kang SK, Jeong CH, Heo HJ, Shim KH. 2010. Antioxidative activities of various solvent fractions from fruit and leaf of Pinkpop Borisu. J. Agriculture & Life Science, 44(3):69-78
  18. Kato H, Lee IE, Chuyen NV, Kim SB, Hayase F. 1987. Inhibition of nitrosamine formation by nondialyzable melanoidins. Agric. Biol. Chem., 51(5):1333-1338 https://doi.org/10.1271/bbb1961.51.1333
  19. Kim HJ, Lee JW, Kim YD. 2011. Antimicrobial activity and antioxidant effects of Curcuma longa, Curcuma aromatica and Curcuma zedoaria. Korean J. Food Preserv., 18(2):219-225 https://doi.org/10.11002/kjfp.2011.18.2.219
  20. Kim KB, Yoo KH, Park HY, Jeong JM. 2006. Anti-oxidative activities of commercial edible plant extracts distributed in Korea. J. Korean Soc. Appl. Biol. Chem., 49(4):328-333
  21. Kim YS, Cho KA, Choi DB. 2010. Effects of solvents of extraction on the biological activities of Phyllostachys Nigra Munro. Appl. Chem. Eng., 21(1):6-10
  22. Kwak JH, Choi GN, Park JH, Kim JH, Jeong HR, Jeong CH, Heo HJ. 2010. Antioxidant and neuronal cell protective effect of purple sweet potato extract. J. Agriculture & Life Sciences, 44(2):57-66
  23. Kwon YS, Jeon IS, Hwang JH, Lim DM, Kang YS, Chung HJ. 2009. Biological activities of Maca (Lepidium meyenii) extracts. J. Korean Soc. Food Sci. Nutr., 38(7):817-823 https://doi.org/10.3746/jkfn.2009.38.7.817
  24. Lee SY, Hwang EJ, Kim GH, Choi YB, Lim CY, Kim SM. 2005. Antifungal and antioxidant activities of extracts from leaves and flowers of Camellia japonica L. J. Medicinal Crop Sci., 13(3):93-100
  25. Lee SY, Shin YJ, Park JH, Kim SM, Park CS. 2008. An analysis of the Gyungokgo's ingredients and a comparison study on anti-oxidation effects according to the kinds of extract. Kor. J. Herbology, 23(2):123-136
  26. Lee YC, Hwang KH, Han DH. 1997. Composition of Opuntia ficus-india. Korean J. Food Sci. Technol., 29(5):847-853
  27. Leong LP, Shui G. 2002. An investigation of antioxidant capacity of fruits in Singapore markets. Food Chem., 76(1):69-75 https://doi.org/10.1016/S0308-8146(01)00251-5
  28. Lichtenthäler R, Belandrino-Rodrigues R, Maia JGS, Papagiannopoulos M, Fabricius H. Marx F. 2005. Total oxidant scavenging capacities of Euterpe oleracea Mart. (Acai) fruits. Int. J. Food Sci. Nutr., 56(1):53?64 https://doi.org/10.1080/09637480500082082
  29. Marcason W. 2009. What is the Acai berry and are there health benefits? J. Am. Diet. Assoc., 109(11):1968 https://doi.org/10.1016/j.jada.2009.09.017
  30. Menezes E, Deliza R, Chan HL, Guinard JX. 2011. Preferences and attitudes towards acai-based products among North American consumers. Food Res. Int., 44(7):1997-2008 https://doi.org/10.1016/j.foodres.2011.02.048
  31. Min KJ, Cheon JU, Cha CG. 2008. Anti-oxidative and anti-cancer activities of extracting of yacon. J. Fd. Hyg. Safety, 23(2):163-168
  32. Pacheco-palencia LA, Hawken P, Talcott ST. 2007. Phytochemcial, antioxidant and pigment staility of acai (Euterpe oleracea Mart.) as affected by clarification, ascorbic acid fortification and storage. Food Res. Int., 40(5):620-628 https://doi.org/10.1016/j.foodres.2006.11.006
  33. Park HS. 2011. Antioxidant activity of solvent extracts from Vitis coignetiea skins. Korean J. Culinary Research, 17(1):208-217
  34. Park YB, Lee TG, Kim OK, Do JR, Yeo SG, Park YH, Kim SB. 1995. Characteristics of nitrite scavenger derived from seeds of Cassia tora L. Korean J. Food Sci. Technol., 27(1):124-128
  35. Samak G, Shenoy RP, Manjunatha SM, Vinayak KS. 2009. Superoxide and hydroxyl radical scavenging actions of botanical extracts of Wagatea spicata. Food Chem., 115(2):631-634 https://doi.org/10.1016/j.foodchem.2008.12.078
  36. Schauss AG, WU RL, Ou B, Patel D, Huang D, Kababick JP. 2006. Phytochemical and nutrient composition of the freeze-dried Amazonian palm berry Euterpe oleracea Mart. (acai) J. Agric Food Chem., 54(22):8598-8603 https://doi.org/10.1021/jf060976g
  37. Shim TH, Jin YS, Sa JH, Shin IC, Heoo SI, Wang MH. 2004. Studies for component analysis and antioxidative evaluation in acorn powders. Korean J. Food Sci. Technol., 36(5):800-803
  38. Wickers AP. 2001. Ageing and the free radical theory. J. Respir. Physiol., 128(3):379-391 https://doi.org/10.1016/S0034-5687(01)00313-9
  39. Wiseman H. 1996. Important in protection against oxidative damage and disease. Nutr. Biochem., 7(1):2-6 https://doi.org/10.1016/0955-2863(95)00152-2
  40. Wong JY, Chye FY. 2009. Antioxidant properties of selected tropical wild edible mushrooms. J. Food Compos. Anal., 22(4):269-277 https://doi.org/10.1016/j.jfca.2008.11.021
  41. Yu MH, Im HG, Lee HJ, Ji YJ, Lee IS. 2006. Components and their antioxidative activities of methanol extracts from sarcocarp and seed of Zyzypus jujuba var. inermis rehder. Korean J. Food Sci. Technol., 38(1):128-134

Cited by

  1. The Effect of 8 Weeks Walking Exercise and Acaiberry Ingestion on Inflammatory Markers in Middle age Women vol.12, pp.12, 2014, https://doi.org/10.14400/JDC.2014.12.12.643
  2. Aroma Characteristics of Acai Berry vol.48, pp.2, 2016, https://doi.org/10.9721/KJFST.2016.48.2.122
  3. Antioxidant activity and physiological properties of Moringa (Moringa oleifera Lam.) leaves extracts with different solvents vol.21, pp.6, 2014, https://doi.org/10.11002/kjfp.2014.21.6.831
  4. Quality Characteristics of Sikhye made with Berries vol.25, pp.6, 2015, https://doi.org/10.17495/easdl.2015.12.25.6.1007
  5. Comparison of Antioxidant Activities of Radish Bud (Raphanus sativus L.) According to Extraction Solvents and Sprouting Period vol.42, pp.11, 2013, https://doi.org/10.3746/jkfn.2013.42.11.1767