Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Antioxidant and Antimicrobial Activities of Fermentation and Ethanol Extracts of Pine Needles (Pinus densiflora)

  • Yim, Moo-Hyun (Department of Food Science and Engineering, Daegu University) ;
  • Hong, Taek-Geun (Department of Planning and Development, Natural F&P Corporation) ;
  • Lee, Jun-Ho (Department of Food Science and Engineering, Daegu University)
  • Published : 2006.08.30
Download PDF
⟨ Previous Next ⟩

Abstract

The antioxidant and antimicrobial activity of the fermentation extract (PFE) and the 50 and 80% ethanol extracts (PE 50, PE 80) of Pinus densiflora pine needles were evaluated. Electron donating ability, superoxide dismutase (SOD) ability, and antimicrobial activity were observed in PFE; those abilities differed in PE 80 and PE 50, depending on the ethanol concentration used for the extraction. PFE had the highest electron donating ability with a value of 92.20%, while PE 80 and PE 50 had values of 74.66 and 53.47%, respectively. For SOD activity, PE 80 exhibited a slightly higher value of 31.11% compared to that of PFE and PE 50, which were 29.65 and 25.43%, respectively. PFE, PE 50, and PE 80 were all found to inhibit bacteria, and the effectiveness of this inhibition was strongly related to the type of extracts used. PFE showed good antimicrobial effects for all of the tested Gram-positive strains and for most of the tested Gram-negative strains. These results suggest that PFE has superior functionality compared to the ethanol extracts (PE 80, PE 50), in terms of antioxidant and antimicrobial activity. On the basis of these results, pine needle fermentation extracts can be used for industrial applications as a functional material.

Keywords

References

  1. Halliwell B, Murcia MA, Chirico S, Aruoma OI. Free radicals and antioxidants in food and in vivo: What they do and how they work. Crit. Rev. Food Sci. 35: 7-13 (1995) https://doi.org/10.1080/10408399509527682
  2. Thomas MJ. The role of free radicals and antioxidants: How do they know that they are working? Crit. Rev. Food Sci. 35: 21-27 (1995) https://doi.org/10.1080/10408399509527683
  3. Moon JJ, Han YB, Kim JS. Studies on antitumor effects of pine needles, Pinus densiflora Sieb. et Zucc. Korean Vet. Res. 33: 701-710 (1993)
  4. Sung KC, Kim KJ. Tyrosinase activated inhibition effect and analysis of pine-needle extract. J. Korean Oil Chem. Soc. 22: 71-76 (2005)
  5. Chung HJ, Hwang GH, Yoo MJ, Rhee SJ. Chemical composition of pine sprouts and pine needles for the production of pine sprout tea. Korean J. Diet. Culture 11: 635-641 (1996)
  6. Kim ES, Kim MK. Effect of dried leaf powder and ethanol extracts of persimmon, green tea and pine needle on lipid metabolism and antioxidative capacity in rat. Korean J. Nutr. 32: 337-352 (1999)
  7. Kang YH, Park YK, Ha TY, Moon KD. Effects of pine needle extracts on enzyme activities of serum and liver and liver morphology in rats fed fat diet. J. Korean Soc. Food Nutr. 25: 374-378 (1996)
  8. Lee E, Choi MY. Effects of pine needle leaves on lipid composition and TBARS in rat fed high cholesterol. Korean J. Food Sci. Technol. 32: 1186-1190 (2000)
  9. Kim EJ, Jung SW, Choi KP, Ham SS. Cytotoxic effect of the pine needle extracts. Korean J. Food Sci. Technol. 30: 213-217 (1998)
  10. Kim EJ, Choi KP, Ham SS, Kang HY. Inhibitory effect of pine needle extracts on the chemically induced mutagenicity. Korean J. Food Sci. Technol. 30: 450-455 (1998)
  11. Kong Z, Liu Z, Ding B. Study on antimutagenic etlect of pine needle extract. Mutat. Res. 347: 101-104 (1995) https://doi.org/10.1016/0165-7992(95)00026-7
  12. Choi MY, Choi EJ, Lee E, Rhim TJ, Cha BC, Pack HJ. Antimicrobial activities of pine needle (Pinus densiflora Sieb. et Zucc.) extract. Korean J. Appl. Microbiol. Biotechnol. 25: 293-297 (1997)
  13. Sung KC. Characteristics and analysis of natural pine-needles extracts. J. Korean Oil Chem. Soc. 21: 320-326 (2004)
  14. Lee JS, Ahn KH, Park KJ. Ameliorative effect of pine needle oil on liver protection and lipid metabolism of alcohol fed rats. Food Sci. Biotechnol. 14: 99-101 (2005)
  15. Johnson MG, Vaughn RH. Death of Salmonella typhimurium and Escherichia coli in the presence of freshly reconstituted garlic and onion. Appl. Microbiol. 17: 903-906 (1969)
  16. Payne KD, Rico-Munoz E. Davidson PM. The antimicrobial activity of phenolic compounds against Listeria monocytogens and their effectiveness in a model milk system. J. Food Protect. 52: 151-155 (1989) https://doi.org/10.4315/0362-028X-52.3.151
  17. Beuchat LR, Golden DA. Antimicrobials occurring naturally in foods. Food Technol.-Chicago 43: 134-139 (1989)
  18. Chuyen NV, Tadao K, Hiromochi K, Masao F. Antimicrobial activity of Kumazasa (Sasa albo-merginata). Agr. Biol. Chem.-Tokyo 46: 971-977 (1982) https://doi.org/10.1271/bbb1961.46.971
  19. Conner DE, Beuchat LR. Effects of essential oils from plants on growth of food spoilage yeasts. J. Food Sci. 49: 429-435 (1984) https://doi.org/10.1111/j.1365-2621.1984.tb12437.x
  20. Karapinar M, Aktug SE. Inhibition of foodborne pathogens by thymol, eugenol, menthole, and anethole. Int. J. Food Microbiol. 4: 161-167 (1987) https://doi.org/10.1016/0168-1605(87)90023-7
  21. Deans SG, Richie G. Antibacterial properties of plant essential oils. Int. J. Food Microbiol. 5: 165-171 (1987) https://doi.org/10.1016/0168-1605(87)90034-1
  22. Davidson PM, Branen AL. Inhibition of two psychotropic Pseudomonas species by butylated hydroxyanisole. J. Food Sci. 45: 1607-1611 (1980) https://doi.org/10.1111/j.1365-2621.1980.tb07573.x
  23. Marwan AG, Nagel CW. Microbial inhibitors in cranberries. J. Food Sci. 51: 1009-1013 (1986) https://doi.org/10.1111/j.1365-2621.1986.tb11220.x
  24. Hong TK, Rhim MH, Lee JH. Functional properties of pine needles and its application to foods. Food Sci. Ind. 34: 48-52 (2001)
  25. Lee HJ, Cui CB, Choi HT, Kim SH, Ham YH, Lee DS, Ham SS. Quality characteristics of the vaporized liquid of water-boiled pine needle. Korean J. Food Pres. 12: 107-111 (2005)
  26. Jeon JR, Kim JY, Lee KM, Cno DH. Anti-obese effects of mixture contained pine needle. Black tea and green tea extracts. J. Korean Soc. Appl. Biol. Chem. 48: 375-381 (2005)
  27. Cho YC, Chun SS, Cnoi C. Inhibitory effect of condensed tannins isolated from Korean green tea against xanthine oxidase. J. Korean Soc. Food Sci. Nutr 22: 418-422 (1993)
  28. Blois MS. Antioxidant determination by the use of a stable free radical. Nature 182: 1199-1200 (1958) https://doi.org/10.1038/1821199a0
  29. Marklund S, Marklund G. Involvement of superoxide anion radical in the oxidation of pyrogallol and a convenient assay for superoxide dismutase. Eur. J. Biochem. 47: 468-472 (1974)
  30. Park CS. Effect of pine needle and green tea extracts on the survival of pathogenic bacteria. Korean J. Soc. Food Sci. Nutr. 16: 40-46 (2000)
  31. Lim CM, Kyung KH, Yoo YJ. Antimicrobial effects of butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT). Korean J. Food Sci. Technol. 19: 54-60 (1987)
  32. Kang YH, Park YK, Oh SR, Moon, KD. Studies on the physiological functionality of pine needle and mugwort extracts. Korean J. Food Sci. Technol. 27: 978-984 (1995)
  33. Kim SM, Cho YS, Sung SK, Lee IG, Lee SH, Kim DG. Antioxidative and nitrite scavenging activity of pine needle and green tea extracts. Korean J. Food Sci. Anim. Resour. 22: 13-19 (2002)
  34. Kim SM, Kim EJ, Cho YS, Sung SK. Antioxidants of pine needle extracts according to preparation method. Korean J. Food Sci. Technol. 31: 527-534 (1999)
  35. Do JR, Kang SN, Kim KJ, Jo JH, Lee SW. Antimicrobial and antioxidant activities and phenolic contents in the water extract of medicinal plants. Food Sci. Biotechnol. 13: 640-645 (2004)
  36. Robards K, Prenzeler PD, Tucker G, Swatsitang P, Glover W. Phenolic compounds and their role in oxidative process in fruits. Food Chem. 66: 401-436 (1999) https://doi.org/10.1016/S0308-8146(99)00093-X
  37. Pyo YH, Lee TC, Logendra L, Rosen RT. Antioxidant activity and phenolic compounds of Swiss chard (beta vulgaris subspecies cycla) extracts. Food Chem. 85: 19-26 (2004) https://doi.org/10.1016/S0308-8146(03)00294-2
  38. Jung CH, Seog HM, Choi IW, Park MW, Cho HY. Antioxidant properties of various solvent extracts from wild ginseng leaves. Lebensm. -Wiss. Technol. 39: 266-274 (2005)
  39. Kim DS, Kim KY, Lee KB. Separation and purification of polyphenols from pine needle. Korean J. Food Pres. 9: 74-77 (2002)
  40. Boo YC, Jeon CO, Oh JY. Isolation of 4-hydroxy-5-methyl-3[2H]-furanone from pine needles as an antioxidative principle. Agric Chem. Biotechnol. 37: 310-314 (1994)
  41. Lee EJ, Jang HD. Antioxidant activity and protective etlect of five edible mushrooms on oxidative DNA damage. Food Sci. Biotechnol. 13: 443-449 (2004)
  42. Lee HH, Ahn JW, Lee JE, Kim YC, Chung SK, Kwon JB. Antioxidative and free radical scavenging activities of myxochelin A isolated from Angiococcus sp. (Myxobacteria). Food Sci. Biotechnol. 11: 184-187 (2002)
  43. Kinsella JE, Frankel E, German B, Kanner J. Possible mechanism for the protective role of the antioxidant in wine and plant foods. Food Technol. -Chicago 47: 85-89 (1993)
  44. Pryor WA. The antioxidant nutrient and disease prevention-what do we know and what do we need to find out? Am. J. Clin. Nutr. 53: 391-393 (1991) https://doi.org/10.1093/ajcn/53.1.391S
  45. Kuk JH, Ma SJ, Park KH. Isolation and characterization of cinnamic acids with antimicrobial activity from needle of Pinus densiflora. Korean J. Food Sci. Technol. 29: 823-826 (1997)
  46. Kuk JH, Ma SJ, Park KH. Isolation and characterization of benzoic acid with antimicrobial activity from needle of Pinus densiflora. Korean J. Food Sci. Technol. 29: 204-210 (1997)
  47. Park HY, Oh HW, Park DS, Chang YD. Antimicrobial activities of honeybee propolis extract in Korea. Korea J. Apicult. 10: 53-56 (1995)
  48. Lee BW, Shin DH. Screening of natural antimicrobial plant extract on food spoilage microorganisms. Korean J. Food Sci. Technol. 23: 200-204 (1991)
  49. Kim JM, Marshall MR, Wei CI. Antibacterial activity of some essential oil components against five foodborne pathogens. J. Agr. Food Chem. 43: 2839-2845 (1995) https://doi.org/10.1021/jf00059a013