Browse > Article

Effect of Shading Practices on the Chemical Compounds and Antioxidant in Aruncus dioicus  

Kwon Jeong-Woo (Andong Agricultural Technology and Extension Center)
Park Jae-Ho (School of Bioresources, Andong National University)
Kwon Ki-Soo (School of Bioresources, Andong National University)
Kim Dae-Seup (School of Bioresources, Andong National University)
Jeong Jin-Boo (School of Bioresources, Andong National University)
Lee Hee-Kyung (School of Bioresources, Andong National University)
Sim Young-Eun (Andong Agricultural Technology and Extension Center)
Kim Mi-Suk (School of Bioresources, Andong National University)
Youn Ji-Young (School of Bioresources, Andong National University)
Chung Gyu-Young (School of Bioresources, Andong National University)
Jeong Hyung-Jin (School of Bioresources, Andong National University)
Publication Information
Korean Journal of Plant Resources / v.19, no.1, 2006 , pp. 1-7 More about this Journal
Abstract
This study was conducted to determine chemical compounds and antioxidant in Aruncus dioicus. Further, effects of cultural practices such as the shading conditions on the general compounds, essential oils and antioxidants. The chemical compounds and antioxidant activity of edible extracts on the shading cultivation and harvesting time were measured by crude fiber, pigments, higher fatty acids, essential oils and DPPH free radical scavenging ability and activities of SOD and POD in edible shooting parts of Aruncus dioicus. The contents of crude fiber, total chlorophyll and total carotenoids in extracts of edible shooting by shading cultivation and later harvesting were higher than those of non-shading cultivation and early harvesting. Phenolic compounds such as benzoic acid were identified as the aromatic compounds in the edible extracts of Aruncus dioicus. The contents of azulene, benzaldehyde and linalool among those compounds on the cultivation conditions increased in shading cultivation. $IC_{50}$ values of DPPH free radical scavenging activities were high from 6.644 to $14.499{mu}g/m{\ell}$ in extracts of edible parts and those of edible shooting parts was high such as edible shooting cultivated by 60% shading, 30% shading and non-shading, respectively. The activity of POD and SOD in seeds was lower than that of edible shooting and that by shading cultivation was high in extracts cultivated by non-shading. POD activity of extracts on harvesting time was high in earlier harvesting but SOD activity was low. The numbers of isozyme pattern of POD and SOD in seedling showed 7 bands and 3 bands, respectively, especially, bands of POD and SOD in the first year-growing plant did not show and show a difference according to plant positions, respectively.
Keywords
POD; SOD; DPPH; Shading cultivation;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Beckman, K.B. and B.N. Ames. 1998. The free radical theory of aging matures. Physiol. Rev. 78: 547-581   DOI
2 Bendich. A and J.A. Olson, 1989. FASEB J., 3: 1927
3 Cerutti, P.A. and B.F. Trump. 1991. Inflammation and oxidative stress in carcinogenesis. Cancer cell, 3: 1-7   DOI   ScienceOn
4 Lee. S.K. 1997. Evaluation of cancer chemoproventive activity mediated by antioxidants and modulators of tumor promotion. Ph.D thesis of University of illinois at Chicago. pp. 52-54
5 Barry, R.H. 1995. Superoxide and hydrogen peroxide in relation to mammalian cell proliferation. Free Radical Biology Medicine, 18: 775-794   DOI   ScienceOn
6 Beauchamp, C. and I. Freidovich. 1971. Superoxide dismutase : Improved assays and an assay applicable to acrylamide gels. Anal. Biochem. 4: 276-287
7 Halliwell, B. 1996. Antioxydants in human health and disease. Ann. Rev. Nutr, 16: 33-50   DOI   ScienceOn
8 Bradford, M.M. 1976. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein dye binding. Anal. Biochem. 72: 248-254   DOI   ScienceOn
9 Fridovich, I. 1978. The biology of oxygen radicals. Science 201: 875-884   DOI
10 McCord, J.M. and I. Fridovich. 1969. Superoxide dismutase. An enzymic function for erythrocuprein (Hemocuprein). J. Biol. Chem. 244: 6049-6055
11 Alessio, H.M. and Goldfarb. 1993. Exercise induced oxidative stress. Medicin and Science in sport and Exercise. 25: 152-157
12 Ishiguro. S. and S. Sugawara. 1981. Tobacco smoke and tobacco smoke flavor. Koryo, 130: 31-39
13 Pedreno, M.A, Ferrer, M.A., Gasper. T., Munoz, R. and Ros Barcelo, A. 1995. The polyfunctionality of cell wall peroxidases avoids the necessity of an independent $H_2O_2$-generating system for phenolic coupling in the cell wall. Plant Peroxidase Newslett. No.5: 3-8
14 Yuichiro, S., Henry J.F. and A. Sevanian. 1997. Oxidants as stimulators of signal transduction. Free Radical Biology Medicine, 22: 269-285   DOI   ScienceOn
15 Halliwell B. and Aruma O.I. 1991. DNA damage by oxygen-derived species its mechanism and measurement in mammalian system. FEBS Letters. 281: 9-19   DOI   ScienceOn
16 Shigenaga M, Hagen T.M. and Ames B.N. 1994 Oxidative damage and michondrial decay in aging. Proc. Natl. Acad. Sci, USA. 91: 10771-10778
17 Hall E. and Braughler J.M. 1986. Role of lipid Peroxidation in posttraumatic spinal cord degeneration. CNS Trauma. 3: 281-294
18 Court, W.A., J.M Elliot and J.G. Hendel. 1982. Influence of applied nitrogen on the nonvolatile fatty acids and amino acids of flue-cured tobacco, Can. J., 62: 489-496
19 Bracco F., Scarpa M., Rigo A. and Battistin L. 1991 Determination of superoxide dismutase activity by the polargrapic method of catalytic currents in the cerebrospinal fluid of aging brain and neurologic degenerative disease. Pro. Soc. Exp. Bio. Med. 196: 36-41
20 Cotelle N., Bernier J.L., Catteau J.P., Pommery J., Wallet J.C. and Gaydou E.M. 1996. Antioxidant properties of hydroxy-flavones Free Radic. Biol. Med. 20: 35-43   DOI   ScienceOn
21 Fukuaumi, Tetsuo. 1971. Studies on the flavor components of oriental tobacco leaves. Bull. of Okayama Tob. Expt. Stn. 30: 103-134
22 Choe, S. Y. and K. H. Yang. 1982. Toxicological studies of antioxidants butylated hydroxytoluene (BHT) and buthylated hydroxyanisole(BHA) (in Korean). Korean J. Food Sci, Technol., 14: 283-288   과학기술학회마을
23 Hodosoda K. and Noguchi M. 1990. Studies on the cultivation of Bupleurum falcatum L.(1), Effects of cultivation condition on the root growth and saponin contents. Chem. Pharm. Bull. 38: 436   DOI
24 Baldimon J.j., Fuster V., Chesebro J.H and Baldimon L. 1993 Cronary atherosclerosis. A multifactorial disease. Circulation 87: 113-116
25 Anonymous, 1982. Diet, Nutrition and cancer, Committe on Diet, Nutrition and cancer, national Academy of science, National Academy Press, Washington, DC
26 Davis, D.L. 1976. Waxes and lipids in leaf and their relationship to smoking quality and aroma. Recent advances in tobacco science, the 30th T.C.R.C. 2: 80-111
27 Cavalieri, L., Rogan, G., Cremonesi, P. and D., Devanesan. 1988. Radical cations as precursors in metabolic formation of quinones from benzopyrene and 6-fluoro-benzopyrene. Fluoro substitution as a probe for one-electron oxidation in aromatic subsyrates. Biochem. Pharmacol. 37: 2173-2176   DOI   ScienceOn
28 Smith R.C., Reeves J.C., Dage R.C. and Schnettler R.A. 1987 Antioxidant properties of 2-imidazolones and 2-imidazolthiones. Bilchem. Pharmacol. 36: 1457-1460   DOI   ScienceOn