Journal of Environmental Science International (한국환경과학회지)

The Korean Environmental Sciences Society (한국환경과학회)
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Polyphenol Contents of Rumex crispus Root Extract with Hot Water and its Antioxidative Effect

소리쟁이 뿌리 열수 추출물의 폴리페놀 함량 및 추출물의 항산화 효과

  • Yun, Young-Sim (Department of Food Nutrition & Science, Tongmyong University) ;
  • Jeong, Kap-Seop (Department of Food Nutrition & Science, Tongmyong University)
  • 윤영심 (동명대학교 식품영양과학과) ;
  • 정갑섭 (동명대학교 식품영양과학과)
  • Received : 2012.08.14
  • Accepted : 2012.10.08
  • Published : 2012.10.31
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Abstract

This study was conducted to investigate the extraction characteristics including total polyphenol compound content (TPC) and the antioxidative effect of Rumex crispus root extract on commercial corn oil. Extraction yield was increased with extraction temperature but decreased with extraction ratio. No significant differences in aromatics content were found among the extracts prepared with various extraction conditions; extraction ratio, extraction temperature, extraction pH and composition of extractant. Total flavonoid content of the extract was increased with extraction temperature and extraction pH, and highest value of it was found when extractant composition of ethanol in water was 75%. Total polyphenol compound content (TPC) of the extract with 10 fold extraction ratio showed the highest value, but no significant difference in TPC was found with extraction temperature. Reducing power and DPPH (${\alpha}$,${\alpha}$-diphenyl-${\beta}$-picrylhydrazyl) radical scavenging ability (RSA) of the extract in spectrophotometric absorbance were decreased with extraction ratio but increased with extraction temperature and showed 63.1%~98.4% and 67.6%~86.7% of those of ascorbic acid in reducing power and DPPH RSA, respectively. The antioxidative effects of the extract on corn oil were 84.8~93.0% of that of commercial butylated hydroxytoluene, the antioxidant index value was highest when the ethanol composition to water in extractant was equal ratio.

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References

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