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http://dx.doi.org/10.3746/jkfn.2015.44.2.165

Antioxidant and Antiobesity Activities of Various Color Resources Extracted from Natural Plants  

Hwang, Cho-Rong (Namhae Garlic Research Institute)
Kang, Min Jung (Namhae Garlic Research Institute)
Shim, Hye Jin (Namhae Garlic Research Institute)
Suh, Hwa Jin (Gyeongbuk Natural Color Institute)
Kwon, Oh Oun (Gyeongbuk Natural Color Institute)
Shin, Jung-Hye (Namhae Garlic Research Institute)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.44, no.2, 2015 , pp. 165-172 More about this Journal
Abstract
The objective of this study was to investigate the antioxidant and antiobesity activities of various color resources extracted from natural plants such as, clove, persimmon, gall nut, amur cork, gardenia, safflower, and annatto. Total phenolic content was the highest in gall nut extract (2,441.45 mg/kg) followed by clove extract (1,346.48 mg/kg). DPPH, and ABTS radical scavenging activities and ferric reducing antioxidant power (FRAP) were also higher in gall nut extract. ${\alpha}$-Glucosidase inhibitory activity ($IC_{50}$) was highest in persimmon extract ($22.83{\mu}g/mL$) followed by gall nut extract. ${\alpha}$-Amylase and lipase inhibitory activities were also higher in persimmon extract (49.45% and 61.01%, respectively). Lipid accumulation in 3T3-L1 cells was lower in persimmon, clove, and annatto extracts (81.54%, 83.36%, and 85.70% at $20{\mu}g/mL$, respectively). Triglyceride content in 3T3-L1 cells was lowest in clove extract (66.11%) followed by persimmon extract (88.88%). The results of this study suggest that gall nut extract has the highest antioxidant activity, whereas persimmon and clove extract show the antiobesity activities by inhibition of digestive enzymes and fat accumulation in 3T3-L1 cells. These extracts are useful materials for the development of antioxidant and antiobesity functional foods.
Keywords
natural plants; color resource; antioxidant; antiobesity;
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