In Vitro Assay on Antioxidant Activity and Cytotoxicity of Methanol Extracts from Young Sprouts of Several Korean Salad Plants

  • Chon, Sang-Uk (Callus Co. Ltd., Gwangju Institute of Science and Technology) ;
  • Ahn, Chan-Young (Jangseong High School for Industry) ;
  • Lee, Sook-Young (Research Center for Proteineous Materials, Chonsun University)
  • Published : 2007.12.30

Abstract

Antioxidant activity, total phenolics level and cytotoxicity of the methanol extracts from the young sprouts of 5 Korean woody salad plants were determined. Methanol extracts of Kalopanax pictus had the highest DPPH radical scavenging activity, with an $IC_{50}$ value of 23.5mg $100g^{-1}$, and followed by Valeriana fauriei(43.1mg $100g^{-1}$), and Morus alba(>100mg $100g^{-1}$). Total phenolic content showed the highest amount in methanol extracts from Kalopanax pictus(23.7mg $100g^{-1}$), and followed by Valeriana fauriei(22.7mg $100g^{-1}$), Aralia elata(16.8mg $100g^{-1}$) and Morus alba(14.2mg $100g^{-1}$). In a MTT assay, methanol extracts of Aralia elata with $IC_{50}$ values of 151.0 and $140.7{\mu}g\;mL^{-1}$ showed the most potent cytotoxicity on Calu-6 and MCF-7, respectively. On the other hand, methanol extracts of Kalopanax pictus($IC_{50}=96.5{\mu}g\;mL^{-1}$) showed the highest activity against HCT-116, and followed by those of Aralia elata($123.3{\mu}g\;mL^{-1}$), and Actinidia arguta($162.0{\mu}g\;mL^{-1}$). Total phenolic content of the tested plant extracts was correlated with the DPPH radical scavenging activity, suggesting the phenolic compounds may contribute to the antioxidant properties of Korean salad plants.

Keywords

References

  1. Blois, M. S. 1958. Antioxidant determinations by use of a stable free radical. Nature 26: 1199-1200
  2. Brand-Williams, W., M. E. Cuvelier and C. Berset. 1995. Use of free radical method to evaluate antioxidant activity. Food Sci. Technol. (London). 28: 25-30 https://doi.org/10.1016/S0023-6438(95)80008-5
  3. Branen, A. L. 1975. Toxicology and biochemistry of butylateed hydroxyanisole and butylated hydroxytoluene. JAOCS 52: 59-63 https://doi.org/10.1007/BF02901825
  4. Frankie, E. N. 1980. Lipid oxidation. A review. Progress in Lipid Research 19: 1-22 https://doi.org/10.1016/0163-7827(80)90006-5
  5. Harborne, J. B. and M. Turner. 1984. Plant chemosystematics. Academic Press, London, UK
  6. Hodgson, J. M. 1968. The nature, ecology and control of Canada thistle. Tech. Bull. No. 1386, Agri. Res. Serve. USDA, USA
  7. Kathiyar, S. K. and H. Mukthar. 1996. Tea in chemoprevention of cancer: epidemiologic and experimental studies. Int. J. One. 8: 221-238
  8. Larson, R.A. 1988. The antioxidants of higher plants. Phytochemistry 27: 969-978 https://doi.org/10.1016/0031-9422(88)80254-1
  9. Lee, S. E., H. J. Hwang, J. S. Ha, H.S. Ha, H. S. Jeong and J. H. Kim. 2003. Screening of medicinal plant extracts for antioxidant activity. Life Sci. 73: 167-179 https://doi.org/10.1016/S0024-3205(03)00259-5
  10. Manosroi, J., P. Dhumtanom and A. Manosroi. 2006. Antiproliferative activity of essential oil extracted from Thai medicinal plants on KB and P338 cell lines. Cancer Letters 235: 114-120 https://doi.org/10.1016/j.canlet.2005.04.021
  11. Shahidi, F. and M. Naczk. 2004. Phenolics in food and nutraceuticals: Sources, applications and health effects. CRC Press. Boca Raton, FL, USA
  12. Singleton, V. L. and J. A. Rossi. 1965. A colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am. J. Enol. Vitic. 16: 144-158
  13. Tian, Q., E. G. Miller, H. Ahmad, L. Tang and B. S. Patil. 2001. Differential inhibition of human cancer cell proliferation by citrus limonoids. Nutr. Cancer 40: 180-184 https://doi.org/10.1207/S15327914NC402_15
  14. Velioglu, Y. S., G. Mazza, L. Gao and B. D. Oomah. 1998. Antioxidant activity and total phenolics in selected fruits, vegetables, and grain products. J. Agric. Food. Chem. 46: 4113-4117 https://doi.org/10.1021/jf9801973
  15. Wanasundara, U. N. and F. Shahidi. 1994. Canola extracts as an alternative natural antioxidant for canola oil. J. Ame. Oil Chem. Soc. 71: 817-822 https://doi.org/10.1007/BF02540455
  16. Wattenberg, L. W. 1998. Chemoprevention of carcinogenesis by minor dietary constituents: Symposium introduction. Pharm. Biol. 36: 6-7 (Suppl.)
  17. Yang, C. S., J. Y. Chung, G. Yang, S. K. Chhanbra and M. J. Lee. 2000. Tea and tea polyphenols in cancer prevention. J. Nutr. 130(2S Suppl.): 472S-478S https://doi.org/10.1093/jn/130.2.472S
  18. Zhou, K. and L. Yu. 2006. Total phenolic contents and antioxidant properties of commonly consumed vegetables grown in Colorado. LWT 39: 1155-1162 https://doi.org/10.1016/j.lwt.2005.07.015