Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Antioxidant activity of ethanol extracts from the root and bark of Ulmus davidiana

  • Sim, Ki Hyeon (Major in Traditional Culinary Culture, Graduate School of Arts, Sookmyung Women's University) ;
  • Han, Young Sil (Department of Food and Nutrition, Sookmyung Women's University)
  • Received : 2018.08.16
  • Accepted : 2018.10.18
  • Published : 2019.04.30
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Abstract

Antioxidant activities of Ulmus davidiana root and bark extracts were evaluated by various antioxidant tests, including DPPH radical-scavenging, nitric oxide-scavenging, superoxide anion radical-scavenging, and ABTS radical-scavenging assays, and superoxide dismutase (SOD)-like activity and reducing power analysis, along with the determination of total phenolic and flavonoid contents. Both the extracts showed strong antioxidant activities by these testing methods. Ulmus davidiana root extract possessed strong reducing power and nitric oxide-scavenging activity, and high scavenging activities against free radicals including the superoxide anion, and the ABTS and DPPH radicals, but a weaker scavenging activity of SOD. In contrast, the Ulmus davidiana bark extract exhibited a strong SOD-like activity, but all the other activities were weak. It was observed that the total phenolic and flavonoid contents of the Ulmus davidiana root extract were higher than those of the Ulmus davidiana bark extract.

Keywords

Table 1. Comparative total phenolic and flavonoid content of extracts from the root and bark of Ulmus davidiana

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Table 2. IC50 values for radical scavenging and antioxidant activities of extracts of Ulmus davidiana root and bark

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Table 3. ABTS radical scavenging activity of extracts of Ulmus davidiana root and bark using TEAC values

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Table 4. Reducing power of Ulmus davidiana root and bark extracts

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Table 5. Correlation between the total phenolic content and antioxidant activity of Ulmus davidiana extracts1)

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