Antioxidative Activity of Extracts from Sambucus williamsii var. coreana

Sambucus williamsii var. coreana have been used as a traditional medical food. This research was conducted to investigate the antioxidants of S. williamsii var. coreana leave and stem extracts. Total phenolic content of S. williamsii var. coreana leaves and stem water extracts were 6.6 and 2.0 mg/mL. The EDA by DPPH free radical scavenging test of S. williamsii var. coreana leaves extracts were 99.5 and 89.7% in water and ethanol extracts contained phenolic 200 ${\mu}g/mL$. The stem extracts were 92.2 and 94.3% in water and ethanol extracts contained phenolic 200 ${\mu}g/mL$. The ABTS radical decolorization activity of water and ethanol extracts from leaves were 79.8 and 99.1% at phenolic 200 ${\mu}g/mL$ and water and ethanol extracts from stem were 90.8 and 97.2% at phenolic 200 ${\mu}g/mL$. The antioxidant protection factor of water and ethanol extracts from leaves were 1.1 PF and 1.1 PF at phenolic 200 ${\mu}g/mL$ and water and ethanol extracts from stem were 1.4 PF and 1.0 PF at phenolic 200 ${\mu}g/mL$. The TBARs of water and ethanol extracts from leaves were 88.7 and 98.1% at phenolic 200 ${\mu}g/mL$ and water and ethanol extracts from stem were 93.6 and 90.6% at phenolic 200 ${\mu}g/mL$. The antioxidative activities of extracts from S. williamsii var. coreana leaves and stem were higher than BHT as positive control. These results suggests that S. williamsii var. coreana extracts have the greatest property as a natural antioxidative source.

딱총나무(Sambucus williamsii var. coreana) 추출물의 항산화효과

본 연구에서는 딱총나무의 항산화 활성을 조사해 보았다. 딱총나무 잎과 줄기의 물추출물에는 6.6 mg/g과 2.0 mg/g의 phenolic compound가 함유되어 있었다. 추출물의 항산화 활성 실험에서 전자공여능은 딱총나무 잎의 물과 에탄올 추출물 phenolic 200 ${\mu}g/mL$의 함량에서는 99.5%, 89.7%, 줄기의 물과 에탄올 추출물 phenolic 200 ${\mu}g/mL$의 함량에서는 92.2%, 94.3%의 높은 항산화 효과를 나타내었다. 또한 ABTS radical cation decolorization 측정에서도 딱총나무 잎의 물과 에탄올 추출물 phenolic 200 ${\mu}g/mL$의 함량에서는 79.8%, 99.1%, 줄기의 물과 에탄올 추출물 phenolic 200 ${\mu}g/mL$의 함량에서 90.8%, 97.2%의 매우 높은 항산화 효과를 나타내었다. Antioxidant protection factor에서는 딱총나무 잎의 물과 에탄올 추출물 phenolic 200 ${\mu}g/mL$의 함량에서는 1.1과 1.1 PF, 줄기의 물과 에탄올 추출물 phenolic 200 ${\mu}g/mL$의 함량에서는 1.4와 1.0 PF의 항산화효과를 나타내었다. Thiobarbituric acid reaction substance 측정에서도 딱총나무 잎의 물과 에탄올 추출물 phenolic 200 ${\mu}g/mL$의 함량에서는 88.7%, 98.1%, 줄기의 물과 에탄올 추출물 phenolic 200 ${\mu}g/mL$의 함량에서는 93.6%, 90.6%로 positive control인 BHT 및 vitamin C보다 우수한 항산화 효과를 나타내었다. 본 연구의 결과로 딱총나무의 항산화 활성을 이용한 천연 기능성 식품소재로서의 활용이 가능할 것으로 판단되었다.