Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Biological Activity and Hepatoprotective Effects of Guava Branch Extract

구아바 가지 추출물의 생리활성 및 간세포 보호 효과

  • Jeon, Ahyeong (School of Food Biotechnology and Nutrition, Kyungsung University) ;
  • Kim, Naeun (School of Food Biotechnology and Nutrition, Kyungsung University) ;
  • Cheon, Wonyoung (School of Food Biotechnology and Nutrition, Kyungsung University) ;
  • Kim, Younghwa (School of Food Biotechnology and Nutrition, Kyungsung University)
  • Received : 2021.02.15
  • Accepted : 2021.04.19
  • Published : 2021.04.30
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Abstract

This study evaluated the biological activity and cytoprotective effect of guava (Psidium guajava L.) branch against oxidative stress. The contents of vitamin C, beta-carotene, total carotenoids, quercetin and catechin determined were 26.783, 43.676, 65.083, 58.245, and 8.309 mg/100 g, respectively. To measure antioxidant activity, the guava branch was extracted using various concentrations of ethanol (60, 80, or 100%) and water. The highest content of polyphenols (0.245 mg gallic acid equivalent/mg residue) and flavonoids (0.128 mg cathechin equivalent/mg residue) was found in the 100% ethanol extract of the branch (E100). Moreover, E100 also possessed the highest radical scavenging activities and showed the highest inhibition rate of α-glucosidase (77.692%). E100 was the most effective extract to impart cytoprotectant activity against oxidative stress in HepG2 cells. Taken together, our results determine the promising antioxidant activity of guava branch, and indicate the potential to be applied as a natural antioxidant.

Keywords

Acknowledgement

이 성과는 2017년도 정부(과학기술정보통신부)의 재원으로 한국연구재단의 지원을 받아 수행된 연구(No. 2017R1C1B1008236)이며, 일부 2020년도 Brain Busan 21 플러스 사업에 의하여 지원되었고, 이에 감사드립니다.

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