Browse > Article
http://dx.doi.org/10.5322/JESI.2016.25.5.695

Comparison of Total Phenol, Flavonoid Contents, and Antioxidant Activities of Orostachys japonicus A. Berger Extracts  

Jin, Dong-Hyeok (Department of Food Science and Technology, Pusan National University)
Kim, Han-Soo (Department of Food Science and Technology, Pusan National University)
Seong, Jong-Hwan (Department of Food Science and Technology, Pusan National University)
Chung, Hun-Sik (Department of Food Science and Technology, Pusan National University)
Publication Information
Journal of Environmental Science International / v.25, no.5, 2016 , pp. 695-703 More about this Journal
Abstract
The purpose of this study was to measure the bioactivity and antioxidant activity of Orostachys japonicus A. Berger. Orostachys japonicus A. Berger have been known to contain functional materials such as kaempferol, hydroquinone, methyl gallate, quercetin, gallic acid etc. To identify the main functional materials of Orostachys japonicus A. Berger, the contents of flavonoid and phenol were measured. We extracted Orostachys japonicus A. Berger powder from four solvents such as chloroform:methanol (CM, 2:1, v/v), distilled water (DW), 70% methanol, 70% ethanol. After that, this study determined tannin, total phenol, flavonoid content, DPPH radical scavenging activity, ABTS radical scavenging activity, ferric reducing antioxidant power and reducing power of Orostachys japonicus A. Berger extracts and as results of comparing each extract. respectively. From the above results shows that antioxidant activity and bioactivity of Orostachys japonicus A. Berger extracts was higher in the order of 70% ethanol, 70% methanol, DW and CM (p<0.05). The results showed that antioxidant activity of Orostachys japonicus A. Berger extracts supposed to affect by the total phenol and flavonoid contents.
Keywords
Orostachys japonicus A. Berger; Antioxidant activity; Tannin; Total phenol; Flavonoid;
Citations & Related Records
Times Cited By KSCI : 13  (Citation Analysis)
연도 인용수 순위
1 Ahn, H. Y., Choe, D. J., Cho, Y. S., 2015, Antioxidant activity and chemical characteristics of Orostachys malacophyllus and fermented Orostachys malacophyllus, J. Life Sci., 25, 577-584.   DOI
2 Arabshahi-Delouee, S., Urooj, A., 2007, Antioxidat properties of various solvent extracts of mulberry (Morus indica L.) leaves, Food Chem., 102, 1233-1240.   DOI
3 Blois, M. S., 1958, Antioxidant determinations by the use of a stable free radical, Nature, 181, 1199-1200.   DOI
4 Bokov, A., Chaudhuri, A., Richardson, A., 2004, The Role of oxidative damage and stress in aging, Mech. Ageing Dev., 125, 811-826.   DOI
5 Bravo, L., 1998, Polyphenols: Chemistry, dietary sources, metabolism, and nutritional significance, Nutr, Rev., 56, 317-333.
6 Carlsen, M. H., Halvorsen, B. L., Holte, K., Bohn, S. K., Dragland, S., Sampson, L., Willey, C., Senoo, H., Umezono, Y., Sanada, C., Barikmo, I., Berhe, N., Willett, W. C., Phillips, K. M., Jacobs, D. R., Blomhoff, R., 2010, The Total antioxidant content of more than 3100 foods, beverages, spices, herbs and supplements used worldwide, Nutrition Journal, 9, 1.   DOI
7 Choi, S. Y., Kim, J. G., Jung, N. J., 2008, Studies on the physicochemical characteristics and NDMA formation of Orostachys japonicus A. Berger, J. Korean Soc. Food Sci. Nutr., 21, 148-156.
8 Droge, W. 2002, Free radicals in the physiological control of cell function, Physiol. Rev., 82, 47-95.   DOI
9 Duan, Y., Kim, M. A., Kim, H. S., Seong, J. H., Lee, Y. G., Kim, D. S., Chung, H. S., 2014, Effects of feral haw (Crataegus pinnatifida Bunge) seed extracts on the antioxidant activities, J. Life Sci., 24, 386-392.   DOI
10 Floegel, A., Kim, D. O., Chung, S. J., Koo, S. I., Chun, O. K., 2011, Comparison of ABTS/DPPH assays to measure antioxidant capacity in popular antioxidantrich US foods, J. Food Compos. Anal., 24, 1043-1048.   DOI
11 Graham, H. D., 1992, Stabilization of the Prussian blue color in the determination of polyphenols, J. Agric. Food Chem., 40, 801-805.   DOI
12 Halliwell, B., Gutteridge, J. M., Cross, C. E., 1992, Free radicals, antioxidants, and human disease: Where are we now?, J. Lab. Clin. Med., 119, 598-620.
13 Hwang, K. A., Kim, G. R., Hwang, Y. J., Hwang, I. G., Song, J., 2016, Oxidative stress inhibitory effects of low temperature-aged garlic (Allium stivum L.) extracts through free radical scavenging activity, J. Korean Soc. Food Sci. Nutr., 45, 27-34.   DOI
14 Jang, M., Kim, Y. J., Min, J. W., Yang, D. C., 2009, Optimization of extraction method for the quantitative analysis of gallic acid from Cornus officinallis, Korean J. Food Sci. Technol., 41, 498-502.
15 Jiang, W. Y., 2005, Therapeutic wisdom in traditional Chinese medicine: A Perspective from modern science, Trends Pharmacol. Sci., 26, 558-563.   DOI
16 Jing, E. L., Song, T. F., Zeng, H. Q., Chang, L., Shao, P. N., 2015, Total flavonoids content, antioxidant and antimicrobial activities of extracts from Mosla chinensis Maxim. cv. Jiangxiangru, LWT-Food Sci. Technol., 64, 1022-1027.   DOI
17 Kim, H. S., Duan, Y., Kim, M. A., Jang, S. H., 2014, Contents of antioxidative components from pulpy and seed in wild haw (Crataegus pinnatifida BUNGE), J. Environ. Sci. Int., 23, 1791-1799.   DOI
18 Kim, E. J., Choi, J. Y., Yu, M., Kim, M. Y., Lee, S., Lee, B. H., 2012, Total polyphenols, Total flavonoid contents, and antioxidant activity of Korean natural and medicinal plants, Korean J. Food Sci. Technol., 44, 337-342.   DOI
19 Kim, E. J., Kim, Y. H., Kim, J. W., Lee, H. H., Ko, Y. J., Park, M. H., Lee, J. O., Kim, Y. S., Ha, Y. L., Ryu, C. H., 2007, Optimization of fermentation process and quality properties of wild grape wine, J. Korean Soc. Food Sci. Nutr., 36, 366-370.   DOI
20 Kim, H. J., Lee, J. Y., Kim, S. M., Park, D. A., Jin, C., Hong, S. P., Lee, Y. S., 2009, A New epicatechin gallate and calpain inhibitory activity from Orostachys japonicus, Fitoterapia, 80, 73-76.   DOI
21 Kim, J. G., Kim, H. L., Kim, S. J., Park, K. S., 2013, Fruit quality, anthocyanin and total phenolic contents, and antioxidant activities of 45 blueberry cultivars grown in Suwon, Korea, J. Zhejiang University-Sci. B (Biomedicine & Biotechnology), 14, 793-799.   DOI
22 Lee, J. H., Lee, S. J., Park, S., Kim, H. K., Jeong, W. Y., Choi, J. Y., Sung, N. J., Lee, W. S., Lim, C. S., Kim, G. S., Shin, S. C., 2011, Characterisation of flavonoids in Orostachys japonicus A. Berger using HPLC-MS/MS: Contribution to the overall antioxidant effect, Food Chem., 124, 1627-1633.   DOI
23 Lee, M. K., Park, Y. S., 2007, Changes of taste quality and catechins content in tea extracts according to elapsed time an ambient temperature, Hort. Environ. Biotechnol., 48, 298-302.
24 Lou, H., Hu, Y., Zhang, L., Sun, P., Lu, H., 2012, Nondestructive evaluation of the changes of total flavonoid, total phenols, ABTS and DPPH radical scavenging activities, and sugars during mulberry (Morus alba L.) fruits development by chlorophyll fluorescence and RGB intensity values, Food Sci. Technol., 47, 19-24.
25 Lee, S. J., Shin, J. H., Ju, J. C., Kang, S. K., Sung, N. J., 2013, Hypoglycemic and hypolipidemic effects of Orostachys japonicus with medicinal herbs in streptozotocin-induced diabetic rats, J. Korean Soc. Food Sci. Nutr., 42, 587-594.   DOI
26 Lee, S. J., Shin, J. H., Kang, J. R., Hwang, C. R., Sung, N. J., 2012, In vitro evaluation of biological activities of Wa-song (Orostachys japonicus A. Berger) and Korean traditional plants mixture, J. Korean Soc. Food Sci. Nutr., 41, 295-301.   DOI
27 Lee, S. J., Song, E. J., Lee, S. Y., Kim, K. B. W. R., Kim, S. J., Yoon, S. Y., Lee, C. J., Ahn, D. H., 2009, Antioxidant activity of leaf, stem and root extracts from Orostachys japonicus and their heat and pH stabilities, J. Korean Soc. Food Sci. Nutr., 38, 1571-1579.   DOI
28 Luthria, D. L., Lu, Y., Maria John, K. M., 2015, Bioactive phytochemicals in wheat: Extraction, analysis, processing, and functional properties, J. Func. Food, 18, 910-925.   DOI
29 Ortuno, J., Serrano, R., Jordan, M. J., Banon, S., 2016, Relationship between antioxidant status and oxidative stability in lamb meat reinforced with dietary rosemary diterpenes, Food Chem., 190, 1056-1063.   DOI
30 Raudonis, R., Raudone, L., Jakstas, V., Janulis, V., 2012, Comparative evaluation of post-column free radical scavenging and ferric reducing antioxidant power assays for screening of antioxidants in strawberries, J. Chromatogr. A, 1233, 8-15.   DOI
31 Singhal, M., Paul, A., Singh, H. P., 2014, Synthesis and reducing power assay of methyl semicarbazone derivatives, J. Saudi Chem. Soc., 18, 121-127.   DOI
32 Rice-Evans C. A., Miller, N. J., Paganga, G., 1997, Antioxidant properties of phenolic compounds, Trends Plant Sci., 2, 152-159.   DOI
33 Schofield, P., Mbugua, D. M., Pell, A. N., 2001, Analysis of condensed tannins: A Review, Anim. Feed Sci. Technol., 91, 21-40.   DOI
34 Seo, D. J., Jeon, S. B., Oh, H., Lee, B. H., Lee, S. Y., Oh, S. H., Jung, J. Y., Choi, C., 2016, Comparison of the antiviral activity of flavonoids against murine norovirus and feline calicivirus, Food Control, 60, 25-30.   DOI
35 Wang, M. F., Shao, Y., Li, J. G., Zhu, N. Q., Ho, C. T., 1998, Antioxidantive phenolic compounds from sage (Salvia officinalis), J. Agric. Food Chem., 46, 4869-4873.   DOI
36 Won, Y. S., Lee, J. H., Kwon, S. J., Ahn, D. U., Shin, D. Y., Seo, K. I., 2014, Anticancer effects of cultivated Orostachys japonicus on human prostate cancer cells, J. Korean Soc. Food Sci. Nutr., 43, 67-73.   DOI
37 Wootton, P. C., Moran, A., Ryan, L., 2011, Stability of the total antioxidant capacity and total polyphenol content of 23 commercially available vegetable juices before and after in vitro digestion measured by FRAP, DPPH, ABTS and Folin-Ciocalteu methods, Food Res. Int., 44, 217-224.   DOI