Browse > Article
http://dx.doi.org/10.11002/kjfp.2016.23.2.252

Antioxidant activities and physiological properties of Euphorbia humifusa extracts prepared using different solvents  

Kwon, Yu-Ri (Department of Food Science and Technology, Catholic University of Daegu)
Lee, Hyun Ryung (Department of Food Science and Technology, Catholic University of Daegu)
Hwang, So-Hyun (Department of Food Science and Technology, Catholic University of Daegu)
Kwon, O-Jun (Daegyeong Institute For Regional Program Evaluation)
Youn, Kwang-Sup (Department of Food Science and Technology, Catholic University of Daegu)
Publication Information
Food Science and Preservation / v.23, no.2, 2016 , pp. 252-258 More about this Journal
Abstract
This study was conducted to investigate the antioxidant activities and physiological properties of Euphorbia humifusa extracts prepared using three different solvents (water, ethanol, and methanol). The highest total polyphenol content (293.25 mg/100 g) and total flavonoid content (21.05 mg/100 g) were observed in the methanol extract. The content of substances related to proanthocyanidin were highest in the water extract (8.42 mg/100 g), followed by methanol (5.70 mg/100 g) and ethanol (5.39 mg/100 g) extracts. The DPPH and ABTS radical scavenging activities of the methanol extract were 91.72% and 85.83%, respectively, at 50 mg% concentrations, which were higher than those of the other extracts. The extract reducing power decreased in the following order: ethanol > methanol > water. The methanol extract had relatively high antioxidant activity. The ${\alpha}-glucosidase$ and xanthine oxidase inhibitory activities of the methanol extract at a concentration of 10 mg% were somewhat higher than the other extracts. HMG-CoA reductase inhibitory activity in the water extract was slightly higher than in the methanol and water extracts. These results indicated that Euphorbia humifusa extracts were a high-value food ingredient due to their antioxidant activities and nutritional value.
Keywords
Euphorbia humifusa; antioxidant activity; physiological fucntionalities; extraction solvent;
Citations & Related Records
Times Cited By KSCI : 19  (Citation Analysis)
연도 인용수 순위
1 Han SH, Woo NRY, Lee SD, Kang MH (2006) Antioxidative and anti-bacterial activities of endemic plants extracts in Korea. Korean J Medicinal Crop Sci, 14, 49-55
2 Cho YJ, Ju IS, Chun SS, An BJ, Kim JH, Kim MU, Kwon OJ (2008) Screening of biological activities of extracts from Rhododendron mucronularum Turcz. flowers. Korean J Soc Food Sci Nutr, 37, 276-281   DOI
3 Sandra CRVLS, Raquel PFG, Ana B (2014) Effect of drying temperatures on the phenolic composition and antioxidant activity of pears of Rocha variety (Pyrus communis L.). Food Measurement, 8, 105-112   DOI
4 Min TS, Park MJ, Moon JH, Kim WS, Lee SH, Cho YD, Park SH (2013) Bio-active substances and physiological activity of pears. J Appl Biol Chem, 56, 83-87   DOI
5 Park JS, Han IH (2015) Effect of extraction solvent on the physiological properties of Korean pear peel (Pyrus pyrifolia cv. Niitaka). Korean J Food Sci Technol, 47, 254-260   DOI
6 Koh JH, Hwang MO, Moon JS, Hwang SY, Son JY (2005) Antioxidative and antimicrobial activities of pomegranate seed extracts. Korean J Food Cook Sci, 21, 171-179
7 Kim SM, Cho YS, Sung SK (2001) The antioxidant ability and nitrite scavenging ability of plant extracts. Korean J Food Technol, 33, 626-632
8 Choi MY (2010) Antibacterial activity of Euphorbia humifusa extracts on food-borne pathogenic bacteria. KCLS, 21, 13-18
9 Heo SI, Hu W, Han W, Wang MH (2008) Antioxidant activity and cytotoxic effect of extracts from Euphorbia humifusa. Kor J Pharmacogn, 39, 295-299
10 An DH, Cho SJ, Jung ES, Lee HJ, Hwang JH, Park EJ, Park HR, Lee SC (2006) Antioxidant and anticancer activities of water extracts from Ceramium kondoi. J Korean Soc Food Sci Nutr, 35, 1304-1308   DOI
11 Kim SY, Won DH, Lim MS, Park SN (2010) Cellular protective effect and component analysis of Euphorbia humifusa extracts. Kor J Phamacogn, 41, 264-269
12 Dewanto V, Wu X, Adom KK, Liu RH (2002) Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. J Agric Food Chem, 50, 3010-3014   DOI
13 Abdel-Hameed ESS (2009) Total phenolic contents and free radical scavenging activity of certain Egyptian Ficus species leaf samples. Food Chem, 114, 1271-1277   DOI
14 Sun B, Ricardo-da-Silva JM, Spranger I (1998) Critical factors of vanillin assay for catechins and proanthocyanidins. J Agric Food Chem, 46, 4267-4274   DOI
15 Blois MS (1958) Antioxidant determination by the use of a stable free radical. Nature, 181, 1199-1200   DOI
16 Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C (1999) Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med, 26, 1231-1237   DOI
17 Arabshahi-Delouee S, Urooj A (2007) Antioxidant properties of various solvent extracts of mulberry (Morus indica L.) leaves. Food Chem, 102, 1233-1240   DOI
18 Kim KY, Nam KA, Kurihara H, Kim SM (2008) Potent ${\alpha}$-Glucosidase inhibitors purified from the red alga Grateloupia elliptica. Phytochemistry, 69, 2820-2825   DOI
19 Kleinsek DA, Ranganathan S, Porter JW (1977) Purification of 3-hydroxy-3- methylglutaryl-coenzyme A reductase from rat liver. Proc Natl Acad Sci, 74, 1431-1435   DOI
20 Stirpe F, Della Corte E (1969) The regulation of rat liver xanthine oxidase. Conversion in vitro of the enzyme activity from dehydrogenase (type D) to oxidase (type O). J Biol Chem, 244, 3855-3863
21 Cha JY, Jeong JJ, Kim YT, Seo WS, Yang HJ, Kim JS, Lee YS (2006) Detection of chemical characteristics in Hamcho (Salicornia herbacea L.) according to harvest periods. J Life Sci, 16, 683-690   DOI
22 Kim JY, Maeng YS, Lee KY (1995) Antioxidative effects of soybean extracts by using various solvents. Korean J Food Sci Technol, 27, 635-639
23 Kim HY, Ko JY, Song SB, Kim JI, Seo HI, Lee JS, Kwak DY, Jung TW, Kim KY, Oh IS, Jeong HS, Woo KS (2012) Antioxidant and ${\alpha}$-glucosidase inhibition activities of solvent fractions from methanolic extract of Sericea lespedeza (Lespedeza cuneata G. Don). J Korean Sco Food Sci Nutr, 41, 1508-1514   DOI
24 Kim SM, Kim DY, Park HR, Seo JH, Yeom BM, Jin YJ, Pyo YH (2014) Screening the antioxidant components and antioxidant activity of extracts derived from five varieties of edible spring flowers. Korean J Food Sci Technol, 46, 13-18   DOI
25 Kim MA, Duan Y, Seong JH, Chung HS, Kim HS (2014) Antioxidant activity of feral haw (Crataegus pinnatifida BUNGE) seed extracts using various solvents. Korean J Food Cook Sci, 30, 33-40   DOI
26 Kim SY, Won DH, Lim MS, Park SN (2010) Cellular protective effect and component analysis of Euphorbia humifusa extracts. Kor J Pharmacogn, 41, 264-269
27 Park JJ, Lee JM, Jun WJ (2013) Radical scavenging and anti-obesity effects of various extracts from Turmeric (Curcuma longa L.). J Korean Soc Food Sci Nutr, 42, 1908-1914   DOI
28 Wang SY, Chang HN, Lin KT, Lo CP, Yang NS, Shyut LF (2003) Antioxidant properties and phytochemical characteristics of extracts from Lactuca indica. J Agric Food Chem, 51, 1506-1512   DOI
29 Lee SJ, Song EJ, Lee SY, Kim KBWR, Kim SJ, Yoon SY, Lee CJ, Ahn DH (2009) Antioxidant activity of leaf, stem and root extracts from Orostachys japonicus and their heat and pH stabilities. J Korean Soc Food Sci Nutr, 38, 1571-1579   DOI
30 Sim HJ, Hwang CR, Kang JR, Kang MJ, Shin JH (2015) Physicochemical characteristics and antioxidant activity of Bracken (Pteridium aquilinum Kuhn) in Namhae. Korean J Food Cook Sci, 31, 288-295   DOI
31 Fujioka T, Nara F, Tsuijta Y, Fukushige J, Fukami M, Kuroda M (1995) The mechanism of lack of hypocholesterolemic effects of pravastatin sodium, a 3-hydroxy-3-methylglutaryl coenzyme A reductase inhibitor, in rats. Biochim Biophys Acta, 1254, 7-12   DOI
32 Kim JW, Youn KS (2014) Polyphenolic compounds, physological activities, and digestive enzyme inhibitory effect of Aster scaber Thunb. extracts according to different extraction processes. J Korean Soc Food Sci Nutr, 43, 1701-1708   DOI
33 Bui TTL, Bui HT, Nguyen PT, Kim JE, Cha JY, Xin MJ, Lee YM, Kim YH (2014) Anti-inflammatory components of Euphorbia himifusa willd. Bioorg Med Chem lett, 24, 1895-1900   DOI
34 Kwon YR, Cho SM, Hwang SP, Kwon GM, Kim JW, Youn KS (2014) Antioxidant, physiological activities, and acetylcholinesterase inhibitory activity of Portulaca oleracea extracts with different extraction methods. J Korean Soc Food Sci Nutr, 43, 389-396   DOI
35 Stirpe F, Della Corue E (1969) The regulation of rat liver xanthine oxidase. J Biol Chem, 244, 3855-3863
36 Kim HS, Kim MS, Kim SH, Yun KW, Song JH (2013) Analysis of total phenolic content and antioxidant activity from fruits of Vaccinium aldhamii Miq.. J Korean For Soc, 102, 566-570   DOI