• Food Science and Preservation
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• v.23 no.2
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• pp.252-258
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• 2016

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.