한국식품과학회지 (Korean Journal of Food Science and Technology)

한국식품과학회 (Korean Society of Food Science and Technology)
권호 표지
DOI QR코드

DOI QR Code

국내 야생식용식물 7종 에탄올 추출물의 항산화 활성 비교

Comparison of antioxidant activities of ethanol extracts from seven species of wild edible plants in Korea

  • 지희영 (대진대학교 식품영양학과) ;
  • 주신윤 (대진대학교 식품영양학과)
  • Ji, Hee Young (Department of Food Science and Nutrition, Daejin University) ;
  • Joo, Shin Youn (Department of Food Science and Nutrition, Daejin University)
  • 투고 : 2021.07.30
  • 심사 : 2021.09.30
  • 발행 : 2021.10.31
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

본 연구는 야생에서 자란 식용식물 7종을 선정하여 항산화 물질과 활성을 측정하였다. 야생식용식물 7종 에탄올 추출물의 총 페놀 함량은 찔레나무 순(57.76 mg GAE/g), 감나무 잎(46.55 mg GAE/g), 쑥 잎(41.35 mg GAE/g)순으로 높은 함량을 보였고, 총 플라보노이드 함량은 감나무 잎(46.50 mg NE/g), 쑥 잎(38.13 mg NE/g), 찔레나무 순(35.21 mg NE/g) 순으로 높은 함량을 보였다. DPPH 라디칼 소거능은 찔레나무 순(IC50 232.52 ㎍/mL), 쑥 잎(IC50 504.77 ㎍/mL), 감나무 잎(IC50 553.42 ㎍/mL)이 높았으며, ABTS+ 라디칼 소거능은 찔레나무 순(IC50 470.10 ㎍/mL)과 감나무 잎(IC50 854.60 ㎍/mL)이 높은 활성을 보였다. superoxide- 라디칼 소거능은 찔레나무 순(IC50 431.88 ㎍/mL)이 다른 추출물들에 비해 현저히 높은 활성을 나타냈고, 아질산염 소거능은 찔레나무순(IC50 363.38 ㎍/mL)이 가장 높았고 그 다음으로 감나무 잎(IC50 598.97 ㎍/mL)이 높은 소거능을 보였다. 환원력은 각 시료별 추출액의 농도가 증가할수록 환원력도 증가하였으며, 모든 농도에서 찔레나무 순(0.39-2.47 O.D.)의 환원력이 높게 나타났다. 따라서 본 연구의 결과 찔레나무 순이 총 페놀 함량과 항산화 활성이 가장 높게 나타나 천연 항산화제로서의 활용성이 가장 높을 것으로 기대된다.

In this study, we investigated the potential of 70% ethanol extracts from wild edible plants (Pueraria lobata sprout, Rosa multiflora sprout, Artemisia princeps leaf, Diospyros kaki leaf, Morus alba leaf, Robinia pseudoacacia flower, Inula britannica var. japonica flower), as natural antioxidants. The antioxidant contents and activities of extracts were examined using various methods. The measurements of total polyphenol content revealed that Rosa multiflora sprout extract had the highest value and total flavonoid content showed that Diospyros kaki leaf extract had the highest value. Antioxidant activities were the highest in Rosa multiflora sprout for DPPH (IC50 232.52 ㎍/mL), ABTS+ (IC50 470.10 ㎍/mL), superoxide- (IC50 431.88 ㎍/mL), nitrite (IC50 363.38 ㎍/mL) scavenging activity, and reducing power (2.47 O.D.). These results suggest that the ethanolic extract of Rosa multiflora sprout is a potential source of natural antioxidants.

키워드

참고문헌

  1. Benzie IFF. Evolution of antioxidant defense mechanisms. Eur. J. Nutr. 39: 53-61 (2000) https://doi.org/10.1007/s003940070030
  2. Black HS. Potential involvement of free radical reaction in ultraviolet light-mediated cutaneous damage. Photochem. Photobiol. 46: 213-221 (1987) https://doi.org/10.1111/j.1751-1097.1987.tb04759.x
  3. Blois MS. Antioxidant determinations by the use of a stable free radical. Nature. 181: 1199-1200 (1958) https://doi.org/10.1038/1811199a0
  4. Branen AL. Toxicology and biochemistry of butylated hydroxyanisole and butylated hydroxy toluene. J. Am. Oil Chem. Soc. 52: 59-63 (1975) https://doi.org/10.1007/BF02901825
  5. Byun EB, Kim MJ, Kim SJ, Oh NS, Park SH, Kim WS, Song HY, Han JM, Kim KW, Byun EH. Antioxidant activity and neuroprotective effects of ethanol extracts from the core of Diospyros kaki. Korean J. Food Sci. Technol. 52: 60-66 (2020)
  6. Choi YM, Chung BH, Lee JS, Cho YG. The antioxidant activities of Artemisia spp. collections. Korean J. Crop Sci. 51: 209-214 (2006)
  7. Choi SH, You MR. Determination of thiamine contents in selling green tea. Korean J. Food Sci. Technol. 24: 177-179 (1992)
  8. Cheon WY, Seo DY, Kim YH. Antioxidative and hepatocyte protective effects of guava (Psidium guajava L.) leaves cultivated in Korea. Korean J. Food Nutr. 32: 033-040 (2019) https://doi.org/10.9799/KSFAN.2019.32.1.033
  9. Chung HJ, Jeon IS. Antioxidative activities of methanol extracts from different parts of Chrysanthemum zawadskii. Korean J. Food Preserv. 18: 739-745 (2011) https://doi.org/10.11002/KJFP.2011.18.5.739
  10. Circu ML, Aw TY. Reactive oxygen species, cellular redox systems, and apoptosis, Free Radic. Biol. Med. 48: 749-762 (2010) https://doi.org/10.1016/j.freeradbiomed.2009.12.022
  11. Cooney RV Ross, PD. N-nitrosation and N-nitration of morpholine by nitrogen dioxide in aqueous solution: effects of vanillin and related phenols. J. Agric. Food Chem. 35: 789-793 (1987) https://doi.org/10.1021/jf00077a036
  12. Dewanto V, Wu X, Liu RH. Processed sweet corn has higher antioxidant activity. J. Agric. Food Chem. 50: 4959-4964 (2002) https://doi.org/10.1021/jf0255937
  13. Diplock AT. Will the good fairies please prove to us that vitamin E lessens human degenerative disease? Free Radic. Res. 27: 511-532 (1997) https://doi.org/10.3109/10715769709065791
  14. Gordon MH. The mechanism of antioxidant action in vitro. In Food Antioxidants. Hudson BJF (ed). Elsevier Applied Science, London, UK. pp. 1-18 (1990)
  15. Gray JI, Dugan Jr LR. Inhibition of n-nitrosamine formation in model food system. J. Food Sci. 40: 981-984 (1975) https://doi.org/10.1111/j.1365-2621.1975.tb02248.x
  16. Gulcin I. Antioxidant activity of caffeic acid (3, 4-dihydroxycinnamic acid). Toxicology. 217: 213-220 (2006) https://doi.org/10.1016/j.tox.2005.09.011
  17. Hitchler M.J, Domann FE. An epigenetic perspective on the free radical theory of development, Free Radic. Biol. Med. 43: 1023-1036 (2007) https://doi.org/10.1016/j.freeradbiomed.2007.06.027
  18. Hong JH, Kim HJ, Choi YH, Lee IS. Physiological activities of dried Persimmon, fresh persimmon and persimmon leaves. J. Korean Soc. Food Sci. Nutr. 37: 957-964 (2008) https://doi.org/10.3746/JKFN.2008.37.8.957
  19. Hwang, HS, Lee, YK, Lee KG. Fractionation of banaba leaves extract (Lagerstroemiaspeciosa L. Pers) and its antioxidant activity. Food Eng. Prog. 10: 120-124 (2006)
  20. Jeong CH, Joo OS, Shim KH. Chemical components and physiological activities of young mulberry (Morus alba) stem. Korea J. Food Preserv. 9: 228-233 (2002)
  21. Jeong DW, Kim MY. Phenolic contents and antioxidant activities of extracts from young leaves of Camellia japonica L. in Jeju. J. Appl. Biol. Chem. 60: 307-311 (2017) https://doi.org/10.3839/jabc.2017.048
  22. Jeung BS, Shin MK. Dohae hyangyak(saengyak) daesajeon. Younglimsa, Seoul, Korea. pp. 636-658 (1998)
  23. Jun DH, Lee JT, Cheon SJ, Lee CE, Kim TH, Lee DH, Han JG, Kim SH. Polyphenol and anti-oxidant effects of Kalopanax septemlobus Koidz. leaf extracts. Korean J. Plant Res. 22: 343-348 (2009)
  24. Jung YS, Park SJ, Park JH, Jhee KH, Lee IS, Yang SA. Effects of ethanol extracts from Zingiber officinale Rosc., Curcuma longa L., and Curcuma aromatica Salisb. on acetylcholinesterase and antioxidant activities as well as GABA contents. J. Korean Soc. Food Sci. Nutr. 41: 1395-1401 (2012) https://doi.org/10.3746/JKFN.2012.41.10.1395
  25. Ji HY, Park MG, Joo SY. Antioxidant effect of complex extracts from pine needle, green tea, and sea buckthorn leaves. Korean J. Food Sci. Technol. 53: 290-295 (2021) https://doi.org/10.9721/KJFST.2021.53.3.290
  26. Jin SY. Study on antioxidant activities of extracts from different parts of Korean and Iranian pomegranates. J. Korean Soc. Food Sci. Nutr. 40: 1063-1072 (2011) https://doi.org/10.3746/JKFN.2011.40.8.1063
  27. Joo SY. Antioxidant activities of medicinal plant extracts. J. Korean Soc. Food Sci. Nutr. 42: 512-519 (2013) https://doi.org/10.3746/JKFN.2013.42.4.512
  28. Kato H, Le IE, Chuyen NV, Kim SB, Hayase F. Inhibition of nitrosamine formation by nondialyzable melanoidins. Agric. Biol. Chem. 51: 1333-1338 (1987) https://doi.org/10.1271/bbb1961.51.1333
  29. Kim DC. Antioxidative activities of ethanolic extracts of Du-zhong (Eucommia ulmoides Oliver) leaf and bark. J. Appl. Biol. Chem. 63: 259-265 (2020) https://doi.org/10.3839/jabc.2020.035
  30. Kim DS, Choi MH, Shin HJ. Polyphenol contents and antioxidant activities of domestic bamboo leaves with different extraction solvents. J. Adv. Eng. Tech. 11: 7-13 (2018)
  31. Kim IY, Ji SG, Jeong YH. Antioxidant activity of Suaeda japonica makino sprout extracts. J. Korean Soc. Food Sci. Nutr. 48: 40-48 (2019) https://doi.org/10.3746/jkfn.2019.48.1.040
  32. Kim SM, Kim DY, Park HR, Seo JH, Yeom BM, Jin YJ, Pyo YH. Screening the antioxidant components and antioxidant activitiy of extracts derived from five varieties of edible spring flowers. Korean J. Food Sci. Technol. 46: 13-18 (2014) https://doi.org/10.9721/KJFST.2014.46.1.13
  33. Kim HB, Lee YW, Lee WJ, Moon JY. Physiological effects and sensory characteristics of Mulberry fruit wine with chongilppong. Korean J. Seris. Sci. 43: 16-20 (2001)
  34. Kwak CS, Lee JH. In vitro antioxidant and anti-inflammatory effects of ethanol extracts from sprout of evening primrose (Oenothera laciniata) and Gooseberry (Actinidia arguta). JJ. Korean Soc. Food Sci. Nutr. 43: 207-215 (2014) https://doi.org/10.3746/jkfn.2014.43.2.207
  35. Lee CB. Korea botanical book. Jin Myung Publication Co., Seoul, Korea. p. 292 (1997)
  36. Lee YM. Hankuk eui yasenghwa (Korean wild plants). Dareunsesang, Seoul, Korea. pp. 245-248 (2003)
  37. Lee YM, Bae JH, Jung HY, Kim JH, Park DS. Antioxidant activity in water and methanol extracts from Korean edible wild plants. J. Korean Soc. Food Sci. Nutr. 40: 29-36 (2011) https://doi.org/10.3746/JKFN.2011.40.1.029
  38. Lee YC, Hwang KH, Han DH. Composition of Opuntia ficus-india. Korean J. Food Sci. Technol. 29: 847-853 (1997)
  39. Lee SJ, Lee JM. Comparative study of Litsea japonica fruit and leaf extract on the antioxidant and anti-proliferation effects in breast cancer cells. Korean J. Community living Sci. 31: 365-373 (2020) https://doi.org/10.7856/kjcls.2020.31.3.365
  40. Lee DJ, Park TH. Suggestions for mountain village development based on the status of arrowroot production in Korea. J. of KIFR. 19: 13-21 (2015)
  41. Lee SD, Park HH, Kim DW, Bang BH. Bioactive constituents and utilities of Artemisia sp. as medical herb and foodstuff. Korean J. Food & Nutr 13: 490-505 (2000)
  42. Lin D, Xiao M, Zhao J, Li Z, Xing B, Li X, Kong M, Li L, Zhang Q, Liu Y, Chen H, Qin W, Wu H, Chen S. An overview of plant phenolic compounds and their importance in human nutrition and management of type 2 diabetes. Molecules. 21: 1374 (2016) https://doi.org/10.3390/molecules21101374
  43. Loguercio C, Festi D. Silybin and the liver: From basic research to clinical practice. World J. Gastroenterol. 17: 2288 (2011) https://doi.org/10.3748/wjg.v17.i18.2288
  44. Noh KS, Yang MO, Cho EJ. Nitrite scavenging effect of Umbelliferaeceae. Korean J. SOC. Food Cookery Sci. 18: 8-12 (2002)
  45. Oh WG, Jang IC, Jeon GI, Park EJ, Park HR, Lee SC. Antioxidative activity of extracts from Wisteria floribunda flower. J. Korean Soc. Food Sci. Nutr. 37: 677-683 (2008) https://doi.org/10.3746/JKFN.2008.37.6.677
  46. Park MG, Joo SY. Comparison of antioxidant activities of sea buckthorn (Hippophae rhamnoides) leaf extracts at different ethanol ratios. Korean J. Food Sci. Technol. 53: 55-62 (2021) https://doi.org/10.9721/KJFST.2021.53.1.55
  47. Park CS, Kwon CJ, Choi MA, Park GS, Choi KH. Antioxidative and nitrite scavenging activities of mugwort and pine needle extracts. Korean J. Food Preserv. 9: 245-252 (2002)
  48. Pyo YH, Lee TC, Logendra L, Rogen RT. Antioxidant activity and phenolic compounds of Swiss chard (Beta vulgaris subspecies cycla) extracts. Food Chem. 85: 19-26 (2004) https://doi.org/10.1016/S0308-8146(03)00294-2
  49. Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic. Biol. Med. 26: 1231-1237 (1999) https://doi.org/10.1016/S0891-5849(98)00315-3
  50. Rhim TJ, Choi MY, Park HJ. Antioxidative activity of Rumex crispus L. extract. Korean J. Plant Res. 25: 568-577 (2012) https://doi.org/10.7732/KJPR.2012.25.5.568
  51. Ryu JH, Kim RJ, Lee SJ, Kim IS, Lee HJ, Sung NJ. Nutritional properties and biological activities of Artemisia annua L. J. Korean Soc. Food Sci. Nutr. 40: 163-170 (2011) https://doi.org/10.3746/JKFN.2011.40.2.163
  52. Ryu JH, Lee SJ, Kim MJ, Shin JH, Kang SK, Cho KM, Sung NJ. Antioxidant and anticancer activities of Artemisia annua L. and determination of functional compounds. J. Korean Soc. Food Sci. Nutr. 40: 509-516 (2011) https://doi.org/10.3746/JKFN.2011.40.4.509
  53. Son HK, Lee YM, Lee JJ. Nutrient composition and antioxidative effects of young barley leaf. Korean J. Community living Sci. 27: 851-862 (2016) https://doi.org/10.7856/kjcls.2016.27.4.851
  54. Song KY. Yasenghwa shypge chatgi (convenient searching for wild plants). Jinsun corp., Seoul, Korea. p. 355 (2003)
  55. Tabart J, Kevers C, Pincemail J, Defraigne JO, Dommes J. Comparative antioxidant capacities of phenolic compounds measured by various tests. Food Chem. 113: 1226-1233 (2009) https://doi.org/10.1016/j.foodchem.2008.08.013
  56. Tsao R. Chemistry and biochemistry of dietary polyphenols. Nutrients. 2: 1231-1246 (2010) https://doi.org/10.3390/nu2121231
  57. Uchida S, Ohta H, Niwa M, Mori A, Nonaka G, Nishioka I, Ozaki M. Prolongation of life span of stroke-prone spontaneously hypertensive rats (SHRSP) ingesting persimmon tannin. Chem. Pharm. Bull. 38: 1049-1052 (1990) https://doi.org/10.1248/cpb.38.1049
  58. van den Berg R, Haenen GR, van den Berg H, Bast A. Applicability of an improved trolox equivalent antioxidant capacity (TEAC) assay for evaluation of antioxidant capacity measurements of mixture. Food Chem. 66: 511-517 (1999) https://doi.org/10.1016/S0308-8146(99)00089-8
  59. Wang Q, Kuang H, Su Y, Sun Y, Feng J, Guo R, Chan K. Naturally derived anti-inflammatory compounds from Chinese medicinal plants. J. Ethnopharmacol. 146: 9-39 (2013) https://doi.org/10.1016/j.jep.2012.12.013
  60. Wang J, Yuan X, Jin Z, Tian Y, Song H. Free radical and reactive oxygen species scavenging activities of peant skins extract. Food Chem. 104: 242-250 (2007) https://doi.org/10.1016/j.foodchem.2006.11.035
  61. Willcox JK, Ash SL, Catignani GL. Antioxidants and prevention of chronic disease. Crit. Rev. Food Sci. Nutr. 44: 275-295 (2004) https://doi.org/10.1080/10408690490468489
  62. Wong JY, Chye FY. Antioxidant properties of selected tropical wild edible mushrooms. J. Food Compos. Ana. 122: 269-277 (2009) https://doi.org/10.1016/j.jfca.2008.11.021
  63. Yeo SG, Park YB, Kim IS, Park YH. Xanthine oxidase effect of extracts from green tea, ooling tea and black tea. J. Korean Soc. Food Nutr. 24: 154-159 (1995)
  64. Yim MH, Hong TG, Lee JH. Antioxidant and antimicrobial activity of fermentation and ethanol extracts of pine needles (Pinus densiflora). Food Sci. Biotechnol. 15: 582-588 (2006)
  65. Yu SY, Lee YJ, Song HS, Hong HD, Lim JH, Choi HS, Lee BY, Kang SN, Lee OH. Antioxidant effects and nitrite scavenging ability of extract from Acanthopanax cortex shoot. Korean J. Food & Nutr. 25: 793-799 (2012) https://doi.org/10.9799/KSFAN.2012.25.4.793
  66. Yuk, CS. Coloured medicinal plants of Korea. Academybook, Seoul, Korea. p. 30 (1989)
  67. Zhang L, Ravipati AS, Koyyalamudi SR, Jeong SC, Reddy N, Smith PT, Bartlett J, Shanmugam K, Munch G, Wu MJ. Antioxidant and anti-inflammatory activities of selected medicinal plants containing phenolic and flavonoid compounds. J. Agr. Food Chem. 59: 12361-12367 (2011) https://doi.org/10.1021/jf203146e