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http://dx.doi.org/10.3746/jkfn.2015.44.8.1172

Effect of Extraction Conditions on in vitro Antioxidant Activities of Root Bark Extract from Ulmus pumila L.  

Kim, Jae-Min (Department of Food science and Biotechnology, Kangwon National University)
Cho, Myoung-Lae (Department of Food science and Biotechnology, Kangwon National University)
Seo, Kyu-Eun (Department of Food science and Biotechnology, Kangwon National University)
Kim, Ye-Seul (Department of Food science and Biotechnology, Kangwon National University)
Jung, Tae-Dong (Department of Food science and Biotechnology, Kangwon National University)
Kim, Young-Hyun (Department of Food science and Biotechnology, Kangwon National University)
Kim, Dan-Bi (Department of Food science and Biotechnology, Kangwon National University)
Shin, Gi-Hae (Department of Food science and Biotechnology, Kangwon National University)
Oh, Ji-Won (Department of Food science and Biotechnology, Kangwon National University)
Lee, Jong Seok (National Institute of Biological Resources)
Lee, Jin-Ha (Department of Food science and Biotechnology, Kangwon National University)
Kim, Jong-Yae (Department of Food science and Biotechnology, Kangwon National University)
Lee, Dae-Won (Department of Jeongseon Yaccho)
Lee, Ok-Hwan (Department of Food science and Biotechnology, Kangwon National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.44, no.8, 2015 , pp. 1172-1179 More about this Journal
Abstract
This study investigated optimal extraction conditions for application of Ulmus pumila L. as a natural antioxidant. U. pumila L. was extracted using ethanol (EtOH) at various concentrations (0, 40, and 80%) and extraction times (1, 2, and 3 h) at $70^{\circ}C$ and then evaluated for extraction yield, total phenolic contents, total flavonoid contents, as well as antioxidant activities [2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity, reducing power, and oxygen radical absorbing capacity (ORAC)]. Antioxidant activities were correlated with total phenolic and flavonoid contents. Of the solvent conditions, 80% EtOH extracts for 3 h at $70^{\circ}C$ showed the highest total phenolic and flavonoid contents with strong antioxidant activities, although there were no significant time effects on DPPH and ABTS radical scavenging activities and reducing power. However, ORAC values of all EtOH extracts remarkably increased in a time-dependent manner. In addition, 80% EtOH extract for 3 h exhibited strong antioxidant effects on HDF and 3T3-L1 cells. Therefore, the antioxidant capacity of U. pumila L., may due to phenolic and flavonoid contents, and extraction conditions were 80% EtOH for 3 h at $70^{\circ}C$. This extract could be a good source for natural antioxidants.
Keywords
Ulmus pumila L.; DPPH; ABTS; ORAC; total phenolic content;
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