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http://dx.doi.org/10.3746/jkfn.2005.34.6.790

Comparison of Physiological Activities between Hot-Water and Ethanol Extracts of Bokbunja (Rubus coreanum F.)  

Cho, Young-Je (Dept. of Food Engineering, Sangju National University)
Chun, Sung-Sook (Dept. of Food Science & Technology, Yeungnam University)
Kwon, Hyo-Jung (Dept. of Food Engineering, Sangju National University)
Kim, Jeung-Hoan (Dept. of Food Engineering, Sangju National University)
Yoon, So-Jung (Dept. of Food Engineering, Sangju National University)
Lee, Kyoung-Hwan (Dept. of Food Engineering, Sangju National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.34, no.6, 2005 , pp. 790-796 More about this Journal
Abstract
Physiological activities of hot-water extract and various concentration ethanol extracts from Bokbunja (Rubus coreanum F. ) were examined. Total phenol content of extract showed higher content in hot-water extract (41.4 mg/g) than other extracts, Optimum condition of extraction for phenolic was $60\%$ ethanol extract (41.3 mg/g). The ABTS radical decolorilization and antioxidant protection factor were determined. Results shown inhibition rate on ABTS of $60\%$ ethanol extract $(99.8\%)$ and antioxidant protection factor of water extract (1.2 PF). Electron donation ability on DPPH was higher 60$\%$ ethanol extract than another percent ethanol extracts. Also hydroxyl radical scavenging activity of extracts was higher $60\%$ ethanol extracts $(0.03\times100\mu\;M)$ than another extracts because the value of TBARS was lower than another extracts. But hot-water extract had higher inhibitory activities on xanthine oxidase and pancreatin $\alpha$ -amylase than $60\%$ ethanol extract. ACE (angiotensin converting enzyme) inhibitory activities were equaled to hot water exract and $60\%$ ethanol extract. Protocatecuic acid was the most abundant phenolic compounds as analyzed by HPLC. The results will be useful as natural antioxidants and functional foods for understanding the physiological activities of Bukbunja extracts.
Keywords
Bokbunja (Rubus coreanum F.); xanthine oxidase; angiotensin converting enzyme; antioxidant; physiological;
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