Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Antioxidant and Neuronal Cell Protective Effects of Eugenia caryophyllata Thunb. by Extraction Solvent

용매별 정향 추출물의 항산화 및 신경세포 보호 효과

  • 오희경 (장안대학교 건강과학부 식품영양과)
  • Received : 2017.12.12
  • Accepted : 2017.12.26
  • Published : 2017.12.31
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Abstract

This study examined the antioxidant and neuronal cell protective effects of the water and methanol extracts of Eugenia caryophyllata Thunb. The total polyphenol content was significantly higher in the methanol extract than in the water extract. The DPPH radical scavenging activity in the water extract was similar to Vit. C at a concentration of $100{\sim}200{\mu}g/mL$. The ABTS radical scavenging activity in the water and methanol extract was similar to Vit. C at a concentration of $800{\sim}1,000{\mu}g/mL$. The superoxide dismutase (SOD)-like activity in the methanol extract was similar to Vit. C at a concentration of $800{\sim}1,000{\mu}g/mL$. The DPPH, ABTS radical scavenging and (SOD)-like activity increased with increasing extract concentration. In a cell viability using MTT, the water extract (50 and 100 ppm) and methanol extract (100 ppm) had a protective effect against $H_2O_2$-induced neurotoxicity.The result ssuggest that the extract of E. caryophyllata Thunb. has antioxidant activities and may be useful for treating neurodegenerative disorders.

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