Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Antioxidant Activity of Extracts from Dangyuja (Citrus grandis Osbeck) Fruits Produced in Jeju Island

  • Lim, Hee-Kyoung (Department of Medicine, Cheju National University) ;
  • Yoo, Eun-Sook (Department of Medicine, Cheju National University) ;
  • Moon, Jeong-Yong (Faculty of Biotechnology, College of Applied Life Sciences, Cheju National University) ;
  • Jeon, You-Jin (Faculty of Applied Marine Science, Cheju National University) ;
  • Cho, So-Mi K. (Facuity of Biotechnology, College of Applied Life Sciences, Cheju National University)
  • Published : 2006.04.30
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Abstract

Crude extract of young dangyuja (Citrus grandis Osbeck) fruit was investigated for its antioxidant activity as measured by 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activity. Among the samples, including 4 Citrus species and various solvent-extracted-fractions of young dangyuja fruit, the water-extracted fraction (WF) and butanol-extracted fraction (BF) showed the greatest DPPH free radical scavenging activity. WF and BF were further examined for their antioxidant activities by three different in vitro assays. The cell viability tests using 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) reduction assay showed that both fractions significantly reduced $H_2O_2$-induced cytotoxicity in HepG2 cells dose-dependently. Generation of the reactive oxygen species (ROS) was also reduced in cells pretreated with both fractions. In addition, BF showed a higher level of lipid peroxidation inhibitory capacity than WF in $H_2O_2$-treated HepG2 cells. Taken together, these results indicate that young dangyuja fruit can be used as an easily accessible source of natural antioxidants.

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References

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