한국식품영양학회지 (The Korean Journal of Food And Nutrition)

  • 제35권5호
  • /
  • Pages.313-323
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  • 2022
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  • 1225-4339(pISSN)
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  • 2287-4992(eISSN)
한국식품영양학회 (The Korean Society of Food and Nutrition)
권호 표지
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Antioxidant Effect of Tea Tree Root Extracts using Various Extraction Methods

  • Choi, Hyun-suk (Dept. of Hotel Culinary Arts Patissier & Nutrition, Chungcheong University) ;
  • Lee, Myung-ja (Korean Tea Culture Federation (Incorporated Association)) ;
  • Kwak, So-young (Dept. of Medical Sciences, Graduate School of Nambu University) ;
  • Choi, Dubok (Faculty of Advanced Industry Convergence, Chosun University)
  • 투고 : 2022.08.31
  • 심사 : 2022.09.23
  • 발행 : 2022.10.31
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초록

To investigate antioxidant effects of tea tree root extracts using various extraction methods, cytotoxicity, DPPH and ABTS radical scavenging, SOD, nitrite scavenging activity and inhibitory activity of lipid peroxidation, reducing power, ferrous ion chelating activity were measured. Cytotoxicity for RAW 264.7 cells was not observed at concentrations treated with below 90 ㎍/mL in all extracts. The maximum DPPH radical, nitrite scavenging, SOD activity and inhibitory activity of lipid peroxidation were obtained at the ethylacetate and 70% ethanol extract. The maximum ABTS radical scavenging activity was obtained at the ethylacetate and hot water extract. However, in the case of reducing power and ferrous ion chelating activity, they were obtained at 70% ethanol and hexane extract, respectively. Nitrate scavenging activity showed the most excellent scavenging ability of 59.6% at 90 ㎍/mL of ethylacetate. The hexane extract had the highest ferrous ion chelating activity, showing 61.05% at 50 ㎍/mL, 66.07% at 70 ㎍/mL and 76.81% at 90 ㎍/mL, respectively. The results of this research show that the ethylacetate and 70% ethanol extracts of tea tree root can be used as a natural material for scavenging the radicals. However, future study is necessary to understand the mechanism of antioxidant activity by identification of substances.

키워드

과제정보

This study was supported by research fund from Chosun University (2022).

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