Change of Antioxidant Activity and Antioxidant Compounds in Saururus chinensis by Extraction Conditions

추출조건에 따른 삼백초 추출물의 항산화 활성 및 성분의 변화

  • Kim, Suk-Kyung (Department of Food Science and Technology, Kyungpook National University) ;
  • Ban, So-Youn (Department of Food Science and Technology, Kyungpook National University) ;
  • Kim, Jun-Sung (Sambu-Farm) ;
  • Chung, Shin-Kyo (Department of Food Science and Technology, Kyungpook National University)
  • Published : 2005.03.31

Abstract

This study was conducted in order to establish the optimum extraction conditions in obtaining Saururus chinensis extracts. At the optimum extraction solvent (40% ethanol solvent), yield, DPPH, total phenolic compounds and total flavonoid in the extract of Saururus chinensis were 13.50%, 83.50%, 2.60 mg/ml and 2.09 mg/ml, respectively. At the optimum extraction time (4 hours), yield, DPPH, total phenolic compounds and total flavonoid in the extract of Saururus chinensis were 12.79%, 71.13%, 2.83 mg/ml and 2.16 mg/ml, respectively. At the optimum conditions (40% ethanol solvent and 4 hours), quercetrin and quercetin contents were 360.13 mg/100 g and 1379.54 mg/100 g, respectively. From the above results, we suggest that the optimum Saururus chinensis extract conditions are 40% ethanol solvent and 4 hours.

삼백초 지상부의 추출조건을 설정하고자 추출용매 및 시간에 따른 이화학적 특성을 살펴보았다. 추출용매 조건은 40% 에탄올을 사용하여 추출할 때로 나타났으며, 이때, 총수율, 전자공여능, 총페놀함량, 총플라보노이드 함량은 각각 13.50%, 83.50%, 2.60 mg/ml 및 2.09 mg/ml으로 나타났다. 최적의 추출 시간은 4시간으로 나타났으며, 이때, 총수율, 전자공여능,총폐놀함량, 총플라보노이드 함량은 각각 12.79%, 71.13%, 2.83 mg/ml 및 2.16 mg/ml으로 나타났다. 삼백초 지상부를 40% 에탄을 추출물로 4시간 추출하였을때, quercetin 함량은 360.13 mg/100 g으로 나타났으며, quercetin 함량은 1379.54 mg/100 g으로 나타났다. 삼백초 지상부를 이용하여 추출조건을 설정한 결과 40% 에탄올을 이용하여 4시간 추출하는 것이 가장 적합한 것으로 나타났다.

Keywords

References

  1. Lee, S.T., Lee, Y.H., Choi, Y.J., Lee, Y.H., Cho, J.S. and Heo, J.S. (2001) Yield and bioactive component on different compost amounts and cultural methods of Saururus chinensis Baill. Korean J. Medicinal Crop Sci. 9, 220-224
  2. Lee, S.T., Park, J.M., Lee, H.K., Kim, M.B., Cho, J.S. and Heo, J.S. (2000) Component comparison in different growth stages and organs of Saururus chinensis Baill. Korean J. Medicinal Crop Sci. 8, 312-318
  3. Kim, B.H. and Song, W.S. (2000) The dyeability and antimicrobial activity of Saururus chinensis (I). J. Korean Home Economics 38, 1-9
  4. Lim, D.K., Choi, U. and Shin, D.H. (1996) Antioxidantive activity of ethanol extract from Korean medicinal plants. Korean J. Food Sci. Technol. 28, 83-89
  5. Park, S.S., Yu, K.H. and Min, T.J. (1998) Antioxidant activities of extracts from fruiting bodies of mushrooms. Korean J. Mycology 26, 69-77
  6. Lee, J.M., Son, E.S., Oh, S.S. and Han, D.S. (2001) Contents of total flavonoid and biological activities of edible plants. Korean J. Diet. Cul. 16, 504-514
  7. Kim, N.M., Ko, S.R., Choi, K.J. and Kim, W.J. (1993) Effect of some factors on extraction of effectual components in cinnamon extract. J. Korean Agric. Chem. Soc. 36, 17-22
  8. Park, N.Y., Lee, G.D., Jeong, Y.J. and Kwon, J.H. (1998) Optimization of extraction conditions for physicochemical properties of ethanol extract from Chrysanthemum boreale. J. Korean Sci. Food Sci. Nutr. 27, 585-590
  9. Park, U.Y., Kim, Y.M., Kim, S.H. and Chang, D.S. (1995) Investigation of optimum extracting condition and antimicrobial activity of the extract from the root bark of Morus alba. J. Fd. Hyg. Safety 10, 139-145
  10. Kwon, J.H., Belanger, J.M.R. and Pare, J.R.J. (2003) Optimization of microwave assisted extraction (MAP) for ginseng components by response surface methodology. J. Agric. Food Chem. 51, 1807-1810 https://doi.org/10.1021/jf026068a
  11. Blois, M.S. (1958) Antioxidant determination by the use of a stable free radical. Nature 181, 1199-1201 https://doi.org/10.1038/1811199a0
  12. Graham, H.D. (1992) Modified prussian blue assay for total phenolic compound. J. Agric. Food Chem. 40, 801-807 https://doi.org/10.1021/jf00017a018
  13. Kim, M.Y. (2000) Isolation and identification of antioxidative flavonol compounds from Korean garlic by-products. Ph. D. Thesis, Kyungpook National University, Dague
  14. Wang, S.P. and Huang, K.J. (2004) Determination of flavonoids by high-performance liquid chromatography and capillary electrophoresis. J. Chromatogr. 1032, 273-279 https://doi.org/10.1016/j.chroma.2003.11.099
  15. Kim, J.M., Kim, H.T. and Hwang, S.M. (1990) Instant tea preparation from Cassia tora seed. Korean J. Food Sci. Technol. 22, 241-247
  16. Lee, S.Y., Shin, S.R., Kim, K.S. and Kwon, J.H. (2000) Establishment of extraction conditions for effective components from Angelica giga Nakai using microwave-assisted process. J. Korean Soc. Food Sci. Nutr. 29, 442-447
  17. Yoon, S.R., Jeong, Y.J., Lee, G.D. and Kwon, J.H. (2003) Changes in phenolic compounds properties of Rubi fructus extract depending on extraction conditions. J. Korean Soc. Food Sci. Nutr. 32, 338-345
  18. Chung, H.J. (1999) Antioxidative effect of ethanolic extracts of some tea materials on red pepper seed oil. J. Korean Soc. Food Sci. Nutr. 28, 1316-1320
  19. Park, N.Y., Lee, G.D., Jeong, Y.J. and Kwon, J.H. (1998) Optimization of extraction conditions for physicochemical properties of ethanol extracts from Chrysanthemum boreale. J. Korean Soc. Food Sci. Nutr. 27, 585-590