Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Antioxidative Activity of Feral Haw (Crataegus pinnatifida BUNGE) Seed Extracts Using Various Solvents

자생 산사(Crataegus pinnatifida BUNGE)씨의 추출 용매에 따른 항산화 활성

  • Kim, Min-A (Department of Food Science & Technology, Pusan National University) ;
  • Duan, Yishan (Department of Food Science & Technology, Pusan National University) ;
  • Seong, Jong-Hwan (Department of Food Science & Technology, Pusan National University) ;
  • Chung, Hun-Sik (Department of Food Science & Technology, Pusan National University) ;
  • Kim, Han-Soo (Department of Food Science & Technology, Pusan National University)
  • Received : 2014.01.22
  • Accepted : 2014.02.06
  • Published : 2014.02.28
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Abstract

The purpose of this study was to examine the antioxidative activity of feral haw (Crataegus pinnatifida BUNGE) seed extracts using 70% methanol, 70% ethanol, chloroform:methanol (CM, 2:1, v/v), n-butanol and ethyl acetate (EA). The total phenol content of the five extracts ranged from 37.29 mg/g to 55.53 mg/g. Moreover, the content was high in the 70% methanol and, 70% ethanol extracts, but low in the n-butanol extract. On the contrary, the total flavonoid content decreased in the order of n-butanol (2.93 mg/g), EA (2.67 mg/g), 70% methanol (1.00 mg/g), 70% ethanol (0.88 mg/g) and CM (0.67 mg/g) extracts. The $NO_2$ radical scavenging activity, antioxidant activity by ${\beta}$-carotene bleaching assay and, superoxide dismutase (SOD) like ability decreased in the order of 70% methanol, 70% ethanol, CM, EA and, n-butanol extracts; further, a similar tendency was also observed in the total phenol contents. Overall, these results indicated that the antioxidative activity of feral haw seeds was closely related to the total phenol and flavonoid contents. Therefore, haw seeds might be usefully applied to natural antioxidants as well as functional foods.

Keywords

References

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