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http://dx.doi.org/10.3746/jkfn.2005.34.4.446

Biological Activity of Chamomile (Matricaria chamomilla L.) Extracts  

Cho, Young-Je (Dept. of Food Engineering, Sangju National University)
Yoon, So-Jung (Dept. of Food Engineering, Sangju National University)
Kim, Jeung-Hoan (Dept. of Food Engineering, Sangju National University)
Chun, Sung-Sook (Dept. of Food Science & Technology, Yeungnam University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.34, no.4, 2005 , pp. 446-450 More about this Journal
Abstract
The biological activity of water and ethanol extracts from Chamomaile for functional food source were examined. Total phenol contents in the $60\%$ ethanol extracts $(24.98\pm0.20\;mg/g)$ from Chamomaile leaf was higher than those of water extracts $(23.64\pm0.35\;mg/g)$ The major phenolic compound by HPLC were rosemarinic acid and Quercetin. $60\%$ ethanol extracts had higher content of these phenolics than water extacts. Electron donating ability showed $91.05\%$ in the water extracts and $95.49\%$ in the $60\%$ ethanol extracts. Antioxidant protection factor (PF) showed $0.71\pm0.02 $ in the water extracts and $1.48\pm0.03 $ in the $60\%$ ethanol extracts. The water extracts of Chamomaile leaves did not have antimicrobial activity against H. pylori, but the $60\%$ ethanol extracts revealed the slight antimicrobial activity as 9.42 mm of clear zone. Angiotensin converting enzyme inhibition was $57.98\%$ in water extracts and $91.36\%$ in $60\%$ ethanol extracts. Xanthine oxidase activity was $73.48\%$ in water extracts and $81.96\%$ in $60\%$ ethanol extracts. The results suggest that Chamomailes extract may be useful as potential source as antioxidant, angiotensin converting enzyme and xanthine oxidase inhibitors.
Keywords
Chamomaile; Helicobacter pylori; angiotensin converting enzyme; antioxidant; xanthine oxidase;
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