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http://dx.doi.org/10.11002/kjfp.2017.24.8.1113

Study on antioxidant and physiological activities of extract from Ligularia fischeri by extraction methods  

Woo, Yeon-jeong (Faculty of Herbal Food Cuisine and Nutrition, Daegu Haany University)
Shin, Seung-Ryeul (Faculty of Herbal Food Cuisine and Nutrition, Daegu Haany University)
Hong, Ju-Yeon (Faculty of Herbal Food Cuisine and Nutrition, Daegu Haany University)
Publication Information
Food Science and Preservation / v.24, no.8, 2017 , pp. 1113-1121 More about this Journal
Abstract
The purpose of this study was to determine antioxidant and physiological activities of water and 70% ethanol extracts from Ligularia fischeri by extraction methods. The yield of water and ethanol extracts from Ligularia fischeri was 15.23% and 17.45%, respectively. The polyphenol and flavonoid contents of ethanol extracts of Ligularia fischeri (LEE) were $17.17{\pm}4.38mg/g$, $35.06{\pm}6.69mg/g$, respectively. The electron donating ability and SOD like activity, and ABTS radical ability of all Ligularia fischeri extracts were increased in a dose dependent manner, and those was the highest in LEE. Nitrite scavenging ability was higher in pH 1.2 than that in pH 3.0, and ethanol extract showed higher ability in pH 1.2 and 3.0. The xanthine oxidase and inhibition effect of all Ligularia fischeri extracts on tyrosinase were dose-dependently increased, and those was the highest in ethanol extracts of Ligularia fischeri. Reducing power was 1.2 at extract concentration $1,000{\mu}g/mL$ in water and ethanol extracts of Ligularia fischeri and the highest in water extract of Ligularia fischeri at concentration of $62.5-500{\mu}g/mL$. These results may contribute to development of processed food and health functional food with Ligularia fischeri.
Keywords
Ligueria fischeri; antioxidant; physiological activities; functionality;
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Times Cited By KSCI : 13  (Citation Analysis)
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