The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Antioxidative Activity of Solvent Fraction from Taraxacum officinale

민들레 용매분획물의 항산화 활성

  • Lee, Youn Ri (Dept. of Food and Nutrition, Daejeon Health Institute of Technology)
  • 이연리 (대전보건대학교 식품영양과)
  • Received : 2022.03.09
  • Accepted : 2022.07.29
  • Published : 2022.08.31
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Abstract

Antioxidant activities and α-glucosidase inhibitory activities of Taraxacum officinale solvent fractions were measured. Extraction yields (relative to raw material) of 50% ethanol, hexane, ethyl acetate, butanol, and water were found to be 10.29, 2.61, 5.54, 2.15, and 0.96%, respectively. Polyphenol and flavonoid contents were high in ethyl acetate extract of Taraxacum officinale at 56.88 mg gallic acid/g and 33.27 mg gallic acid/g, respectively. DPPH, hydroxyl radical scavenging activity, and SOD-like activity measurement (IC50%) of Taraxacum officinale 50% ethanol extract, hexane, butanol, ethyl acetate, and water fractions were 22.64, 18.65, 10.29, 20.81, 20.46 mg/mL, 24.68, 10.69, respectively. It was found to be 9.66, 15.81, 13.77 mg/mL, 32.84, 17.09, 12.73, 33.63, and 33.91 mg/mL, and was high in the ethyl acetate layer. Results showed that α-glucosidase inhibitory activities of Taraxacum officinale solvent fraction were 25.75, 15.93, 35.87, 15.96, and 2.88% for 50% ethanol extract, hexane, butanol, ethyl acetate, and water fractions, respectively.

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