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http://dx.doi.org/10.3746/jkfn.2010.39.1.014

Antioxidant Effects of Viscum album L. Extracts by Extraction Conditions  

Lee, Hye-Jin (Korea Food Research Institute)
Do, Jeong-Ryong (Korea Food Research Institute)
Kwon, Joong-Ho (Dept. of Food Sience and Technology, Kyungpook National University)
Kim, Hyun-Ku (Korea Food Research Institute)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.39, no.1, 2010 , pp. 14-19 More about this Journal
Abstract
This study was to investigate antioxidant effects of mistletoe extracts by extraction conditions. Electron donating ability of 50% ethanol extract had shown 92.27% at 50 mL/g, which was higher than 1.0% and 0.1% L-ascorbate solutions (p<0.05). SOD-like activities were the most effective in all samples at 50 mL/g, which were barely detectable. The total polyphenol contents of water extracts including all extracts were the highest at 50 mL/g extracts (p<0.05). The nitrite scavenging effects were different depending on pH value; they were decreased overall as pH value was increased. Especially, nitrite scavenging effects were the most effective in pH 1.2, which showed more than 80% (p<0.05). Tyrosinase-inhibitory activities ranged at fewer than 10%. These results indicate that mistletoe extracts are potential sources of natural antioxidant.
Keywords
mistletoe; electron donating ability; SOD-like activity; nitrite-scavenging ability;
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Times Cited By KSCI : 16  (Citation Analysis)
Times Cited By SCOPUS : 3
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