한국한의학연구원논문집 (Korean Journal of Oriental Medicine)

한국한의학연구원 (Korean Institute of Oriental Medicine)
권호 표지

에탄올 함량변화에 따른 유백피 추출물의 항산화 활성

Antioxidant Activities of Ulmi cortex Extracts According to Ethanol Contents

  • 김동선 (한국한의학연구원 한약기초연구그룹) ;
  • 임선미 (한국한의학연구원 한약기초연구그룹) ;
  • 성윤영 (한국한의학연구원 한약기초연구그룹) ;
  • 천진미 (한국한의학연구원 한약기초연구그룹) ;
  • 김호경 (한국한의학연구원 한약기초연구그룹)
  • Kim, Dong-Seon (Basic Herbal Medicine Research Group, Korea Institute of Oriental Medicine) ;
  • Lim, Sun-Mi (Basic Herbal Medicine Research Group, Korea Institute of Oriental Medicine) ;
  • Sung, Yoon-Young (Basic Herbal Medicine Research Group, Korea Institute of Oriental Medicine) ;
  • Chun, Jin-Mi (Basic Herbal Medicine Research Group, Korea Institute of Oriental Medicine) ;
  • Kim, Ho Kyoung (Basic Herbal Medicine Research Group, Korea Institute of Oriental Medicine)
  • 투고 : 2012.10.30
  • 심사 : 2012.11.29
  • 발행 : 2012.12.31
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

Objectives : This study was performed to find best extraction solvent for application of Ulmi cortex to food or herbal medicine as an antioxidant only using water, ethanol and their mixtures. Methods : The Ulmi cortex extracts were prepared using water and 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% and 100% (v/v) ethanol, and were evaluated yields, total polyphenol contents, DPPH and ABTS radical scavenging activities, lipid peroxidation activities, and catechin and epicatechin contents. Results : Among the Ulmi cortex extracts, the yield was highest in water extract (8.9%) and lowest in ethanol extract (3.8%). The yield of 30% ethanol extract (8.5%) also was very high to similar with water extract. The total polyphenol content was highest in the 30% ethanol extract ($253.6{\mu}g/mg$ extract) and lowest in water extract ($109.0{\mu}g/mg$ extract). The DPPH radical scavenging activity was highest in ethanol extract (IC50, $8.53{\mu}g/ml$), ABTS radical scavenging activity was highest in 60% ethanol extract (IC50, $3.08{\mu}g/ml$), and the inhibition of lipid peroxidation was highest in 70% ethanol extract (IC50, $7.96{\mu}g/ml$). As ethanol content of extraction solvent increased from 0% to 30%, the antioxidant activities were remarkably increased whereas from 30% to 100%, the antioxidant activities were increased or decreased a little. Conclusions : The findings of the present study suggest that 30% ethanol is best solvent for extraction of Ulmi cortex, considering yield, polyphenol content, and antioxidant activities with extraction cost.

키워드

참고문헌

  1. Halliwell B. Establishing the significance and optimal intake of dietary antioxidants: The biomarker concept. Nutr. Rev. 1999;57:104-113.
  2. Yang GH, Choi SY. Toxicological studies of antioxidants, butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA). Korean J. Food Sci. Technol. 1982;14:283-288.
  3. Ito N, Fukushima S, Tsuda H. Carcinogenicity and odification of the carcinogenic response by BHA, BHT, nd other antioxidants. Crit. Res. Toxicol. 1985:15:109-150. https://doi.org/10.3109/10408448509029322
  4. Zheng W. Wang SY. Antioxidant activity and phenolic compounds in selected herbs. J Agric. Food Chem. 2001;49:5165-5170. https://doi.org/10.1021/jf010697n
  5. Ko MS, Yang JB. Antioxidant and antimicrobial activities of Smilax china leaf extracts. Korean J. Food Preserv. 2011;18:7640-772.
  6. Lee JH, Park AR, Choi DW, Kim JD, Kim JC, Ahn JH et al. Analysis of chemical compositions and electron-donating ability of 4 Korean wild sannamuls. Korean J. Medicinal Crop. 2011;19:111-116. https://doi.org/10.7783/KJMCS.2011.19.2.111
  7. Jin SY. Antioxidant activities of solvent extracts from Pomegranate endocarp. J Korean Soc. Food Sci. Nutr. 2011;40:1635-1641. https://doi.org/10.3746/jkfn.2011.40.12.1635
  8. Heo J. Donguibogam. 6th rev. ed. Seoul : Namsandang. 2001:739.
  9. Hong ND., Rho YS, Kim NJ, Kim JS. A study on efficacy on Ulmi cortex. Korean J. Pharmacogn. 1990;21:217-222.
  10. Park YK, Jung SJ, Jang TJ, Lee JH. Effects of Ulmi cortex extract on cell apoptosis in HT-29 human colon cancer cells. Kor. J. Herbology. 2006;21:51-58.
  11. Park JS, Shim CJ, Jung JH, Lee GH, Sung CK, Oh MJ. Antimicrobial activity of Ulmi cortex extracts. J. Korean. Soc. Food Sci. Nutr. 1999;28(5):1022-1028.
  12. Lee KH, Jeon EK, Yoo SY, Oh MJ. Antioxidant activity of Ulmi cortex extract. Korean J. Postharvest Sci. Technol. 2000;7:373-379.
  13. Kwon YM, Lee JH, Lee MW. Phenolic compounds from barks of Ulmus macrocarpa and its antioxidative activities. Korean J. Pharmacogn. 2002;33:404-410.
  14. Dewanto V, Wu X, Adonm KK, Liu, RH. Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. J. Agric. Food Chem. 2002;50:3010-3014. https://doi.org/10.1021/jf0115589
  15. Williams WB, Cuvelier ME, Berset C. Use of a free radical method to evaluate antioxidant activity. Lebensmittel Wissenscaft und Technologie. 1995;28:25-30. https://doi.org/10.1016/S0023-6438(95)80008-5
  16. Re R, Pellegrini N, Proteggente A, Pannala A. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Bio. Med. 1999;26:1231-1237. https://doi.org/10.1016/S0891-5849(98)00315-3
  17. Thaipong K, Boonprakob U, Crosby K. Comparison of ABTS, DPPH, FRAP and ORAC assays for estimating antioxidant activity from guava fruit extracts. J. Food Compos. Anal. 2006;19:669-675. https://doi.org/10.1016/j.jfca.2006.01.003
  18. Siddhuraju P. Antioxidant activity of polyphenolic compounds extracted from defatted raw and dry heated Tamarindus indica seed coat. LWT Food Sci. Technol. 2007;40:982-990. https://doi.org/10.1016/j.lwt.2006.07.010
  19. Kitts DD, Arosha NW, Chun H. Antioxidant properties of a North American ginseng extract. Mol. Cell. Biochem. 2000;203:1-10. https://doi.org/10.1023/A:1007078414639
  20. Li X, Xiaoting W, Ling H. Correlation between antioxidant activities and phenolic contents of radix Angelicae sinensis (Danggui). Molecules. 2009;14:5349-5361. https://doi.org/10.3390/molecules14125349
  21. Canadanovic-Brunet JM, Djilas SM, Cetkovic GS, Tumbas VT. Free-radical scavenging activity of wormwood(Artemisia absinthium L.) extracts. J. Sci. Food Agr. 2005;85:265-272. https://doi.org/10.1002/jsfa.1950
  22. Kim EJ, Choi JY, Yu M, Kim MY, Lee Sh, Lee BH. Total polyphenols, total flavonoid contents, and antioxidant activity of korean natural and medicinal plants. Korean J. Food Sci. Technol. 2012;44(3):337-342. https://doi.org/10.9721/KJFST.2012.44.3.337
  23. Pellegrini N, Re R, Yang M, Rice-Evans CA. Screenjng of dietary crotenoids and carotenoidrich fruit extracts for atioxidant activities applying the 2,2'-azobis(3-ethylenebenzothiazoline-6-sulfonic) acid radical cation decolorization assay. Methods Enzymol. 1999;299:379-389.
  24. Sevanian A, Ursini F. Lipid peroxidation in membranes and lowdensity lipoproteins: Similarities and differences. Free Radical Biol. Med. 2000;29:306-311. https://doi.org/10.1016/S0891-5849(00)00342-7
  25. Gerhard S. Linoleic acid peroxidation-the dominant lipid peroxidation process in low density lipoprotein-and its relationship to chronic diseases. Chemistry and physics of lipids. 1998;95:105-162. https://doi.org/10.1016/S0009-3084(98)00091-7
  26. Middleton E, Kandaswami C, Theoharides TC. The effects of plant flavonoids on mammalian cells: implications for inflammation heart disease and cancer. Pharmacol. Rev. 2000;52:673-839.