Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Comparison of in vitro antioxidant capacities of Phragmites communis Trin. and Phragmites japonica Steud.

  • Kyeong Won Yun (Department of Oriental Medicine Resources, Sunchon National University) ;
  • Kyoung Sun Seo (Jangheung Research Institute for Mushroom Industry)
  • Received : 2023.09.20
  • Accepted : 2023.11.13
  • Published : 2023.12.30
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Abstract

The rhizome of Phragmites communis Trin. is used for vomiting and belching by clearing stomach and the sprout is used as tea. Phragmites japonica is similar with P. communis except the color of sheath is purple. This study is aimed to compare the in vitro antioxidant activity, total polyphenol and flavonoids contents of P. communis and P. japonica. The antioxidant activities of fractions from the two Phragmites plants were evaluated by 1,1-diphenyl-2- picrylhydrazyl (DPPH) and 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging assay. The antioxidant activity varied with plant parts and extract solvents. The fractions of leaf extract from the two Phragmites plants (4.06±1.32-16.47±1.28%) showed higher antioxidant activity by DPPH assay compared with rhizome fractions of two Phragmites plants (0.00±0.00-14.15±0.07%), these are lower compared with ascorbic acid and butylhydroxyanisole (BHA). The highest ABTS radical scavenging activity was found for rhizome ether fraction, namely 74.95±0.56% and 73.04±1.85% for P. communis and P. japonica, these are higher than BHA. The total polyphenol and flavonoids contents were different with plant parts and extract solvents, likewise antioxidant activity. A significant correlation was shown between DPPH and ABTS radical scavenging activity. Considering the results of this study, the leaves and stems of P. communis and P. japonica are expected to be used as natural antioxidants.

Keywords

Acknowledgement

This work was supported by a Research promotion program of SCNU.

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