Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
권호 표지

The Antibacterial and Antioxidative Activity of Licorice and Spice Water Extracts

감초와 향신료 물추출물의 향균 및 항산화능

  • Park, Chu-Ja (Faculty of Herbal Food Cuisine & Nutrition, Daegu Haany University) ;
  • Park, Chan-Sung (Faculty of Herbal Food Cuisine & Nutrition, Daegu Haany University)
  • 박추자 (대구한의대학교 한방식품조리영양학부) ;
  • 박찬성 (대구한의대학교 한방식품조리영양학부)
  • Published : 2007.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

The purpose of this research related to the development of natural preservatives, in which licorice and spices (clove, fennel fruit and Chungyang green pepper) were extracted with distilled water, and the extracts were tested for their antibacterial and antioxidative activities. The polyphenol contents of the water extracts from licorice, clove, fennel fruit and Chungyang green pepper were 17.4, 21.4, 6.6, and 0.9 mg/g, respectively. The water extracts from licorice and clove demonstrated antibacterial activity against S. aureus. The electron donating abilities (EDA) of the water extracts from the licorice and other spices ranged from 60 to 88% at 1,000 ppm; the highest value was for the licorice followed by fennel fruit, clove, and green pepper. The xanthine oxidase inhibition ratio (XOD) of the extracts ranged from 28 to 50% at 1,000 ppm, where the highest value occured in the cloves, followed by fennel fruit, green pepper, and licorice. The superoxide dismutase (SOD)-like activity ranged from 33 to 53% at 1,000 ppm, and the highest value was for the licorice followed by cloves, fennel fruit, and green pepper. The nitrite scavenging abilities (NSA) at 1,000 ppm of the clove and fennel fruit water extracts were 95% and 65% at pH 1.2, respectively. The NSAs of the extracts were highest at pH 1.2, and decreased with increasing pH. Considering all the obtained results, we have concluded that licorice and spice extracts can be used as natural preservatives in the development of health foods.

Keywords

References

  1. 서부일, 변부형, 신순식, 김봉현 2003. 한방식품학, 벧엘기획. 대구. pp 37-38
  2. Ahn BJ, Kang BY, Lee JT. 2002. Development of cosmetic material from Korean Crataegi fructus extract. Kor J Herbology 17(2):39-50
  3. AOAC. 1985. Official method of analysis. 16th ed. Association of official analytical chemists, Washington D.C. USA
  4. Blois MS. 1958. Antioxidant determination by the use of a stable free radical. Nature 26: 1198
  5. Branen AL. 1975. Toxicological and biochemistry of butylated hydroxyanisole and butylated hydroxytoluene. JAOCS 52(1):59-63 https://doi.org/10.1007/BF02901825
  6. Choi EM, Koo SJ 2004. Inhibition of lipopolysaccharide stimulated inflammatory mediator production in RAW264.7 macrophages by Foeniculum vulgare fruit extract. Kor J Food Cookery Sci 20(3):505-510
  7. Choi SH, Kwon HC, An DJ, Park JR, Oh DH. 2003. Nitrite contents and storage properties of sausage added with green tea powder. Kor J Food Sci Ani Resour 23(4):299-308
  8. Dong S, Jung SH, Moon JS, Rhee SK, Son JY. 2004. Antioxidant activities of clove by extraction solvent. Kor J Soc Food Sci Nutr 33(4):609-613 https://doi.org/10.3746/jkfn.2004.33.4.609
  9. Hyeon JS, Mun YH, Kang SJ, Kim JG, Jeong IC., 2003. Quality characteristics of sausage prepared with mugwort powder and different carcass grade. Korean J Food Sci Ani Resour 23(4):292-298
  10. Jang JH, Choi HS, Cheong HS, Kang OJ. 2007. A comparison of the antioxidant activity of barley leaf tea and green tea according to leaching conditions in distilled water. Kor J Soc Food Cookery Sci 23(2): 165-172
  11. Jeong IY 2005. Antioxidant activity and radioprotection of two flavonoids from propolis. Kor J Soc Food Sci Nutr 34(1): 162-166 https://doi.org/10.3746/jkfn.2005.34.2.162
  12. Kang YH, Park YK, Lee GD. 1996. The nitrite scavenging and electron donating ability of phenol compounds. Kor J Food Sci Technol 28(2):232-239
  13. Kato H, Chuyen NY, Kim SB, Hayase F. 1987. Inhibition of nitrosamine fonnmation by nondialyzable melanoidins. Agric Biol Chem 51: 1333 https://doi.org/10.1271/bbb1961.51.1333
  14. Lee HS, Mun CH, Park JH, Kim DH, Yoo JE, Park YS, Ryu LH, Choi KP, Lee HY. 2003. Comparison of biological activities of essential oils from Foeniculum vulgare Mill, Boswellia carteii Birew and Juniperus rigida Sieb. by a supercritical fluid extraction system. Kor J Med Crop Sci 11(2): 115-121
  15. Lee JL, Jeong JD, Ha YJ, Lee JU, Lee JI, Kim GS, Lee JD. 2004. Animal products and processing : Effects of addition of mugwort powder on the quality characteristics of emulsion-type sausage. J Anim Sci & Technol 46(2):209-216 https://doi.org/10.5187/JAST.2004.46.2.209
  16. Lee OH, Jung SH, Son JY. 2004. Antimicrobial activity of clove extract by extraction solvents. J Kor Soc Food Sci Nutr 33(3):494-499 https://doi.org/10.3746/jkfn.2004.33.3.494
  17. Lee JW, Ji YJ, Im HG, Hwangbo MR, Lee IS. 2005. Antimicrobial effect of extract of Glycyrrhiza uralensis on Methicillin-resistant Staphypococcus aureus. Kor J Food Sci Technol 37(3):456-464
  18. Lim SJ. 2007. Effects of fractions of Benineasa hispida on antioxidative status in streptozotocin induced diabetic rats. Kor Nutr Soc 40(4):295-302
  19. Lucke FK. 2003. Einsatz von nitrit und nitrat in der kologichen fleischverarbeitung : Vor und nachteile. Mitteilungblatt of German Fed Meat Research Inst 42:95-104
  20. Macrae R, Robinson RK, Sadler MJ. 1993. Enyclopedia of food science food technology and nutrition. Academic press. Javanovich HB Pub Vol 5. pp 3240-3249
  21. Marklund S, Marklund G. 1974. Involvement of the superoxide anion radical in the autoxidation of pyrogallol and a convenient assay for superoxide dismutase. Eur J Biochem 47:469-474 https://doi.org/10.1111/j.1432-1033.1974.tb03714.x
  22. McNutt KW, Powers ME, Sloan AE. 1986. Food colors, flavors, and safety : A consumer viewpoint. Food Technol 40(1):72-77
  23. Moon JS, Kim SJ, Park YM, Hwang IS, Kim EH, Park JW, Park IB, Kim SW, Kang SG, Park YK, Jung ST. 2004. Antimicrobial effect of methanol extracts from some medicinal herbs and the content of phenolic compounds. Kor J Food Preserv 11(2):207-213
  24. Pompei R Flore O, Marcialis MA, Pani A, Loddo B. 1979. Glycyrrhizic acid inhibits virus growth and activates virus particales. Nature 281:689-690 https://doi.org/10.1038/281689a0
  25. Shin DH, Han JS, Kim MS. 1994. Antimicrobial effect of ethanol extract of Sonomenium acutum (Thumb.) Rehd. et wils and Glycyrrhiza glabra L. vat. Glanduliferaegel et zucc on Listeria monocytogenes. Kor J Food Sci Technol 27(1):627-632
  26. Stirpe F, Corte ED. 1969. The regulation of rat liver xanthine oxidase. J Biol Chem 244:3855-3861
  27. Suh HJ, Chung SH, Choi YM, Cho WD. 1998. Protease activities in tenderizing effect of vegetables used as cooking material. Korean J Food Sci Technol 30(4):883-887
  28. Sung KC. 2006. A study on the pharmacetical characteristics & analysis of glycyrrhizin extract. J Kor Oil Chem Soc 23(3):215-212
  29. Videla LA, Fernandez V. 1988. Biochemical aspects of cellular oxidative stress. Arch Biol Med Exp 21:85-92
  30. Yamini Y, Sefidkon F, Pourmortazavi S. 2002. Comparison of essential oil composition of Iranian feunel (Foeniculum vulgare) obtained by supercritical carbon dioxide extraction and hydrodistillation methods. Flavour Fragr J 17:345-348 https://doi.org/10.1002/ffj.1117
  31. Yang SA, Im NK, Lee IS. 2007. Effects of methanolic extract from Salvia miltiorrhiza Bunge on in vitro antithrombotic and antioxidative activities. Kor J Food Sci Technol 39(1), 83-87