Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Antioxidant and Antibacterial Activity of Commercially Available Herbs in Korean Markets

국내 시판되는 허브류의 항산화 및 항균효과 검색

  • Chae, In-Gyeong (Dept. of Food Science and Technology, Keimyung University) ;
  • Kim, Hyun-Jeong (The Center for Traditional Microorganism Resources, Keimyung University) ;
  • Yu, Mi-Hee (Dept. of Food Science and Technology, Keimyung University) ;
  • Kim, Hyuk-Il (Dept. of Food Science and Technology, Keimyung University) ;
  • Lee, In-Seon (Dept. of Food Science and Technology, Keimyung University)
  • 채인경 (계명대학교 식품가공학) ;
  • 김현정 (계명대학교 전통미생물자원개발 및 산업화연구(TMR)센터) ;
  • 유미희 (계명대학교 식품가공학) ;
  • 김혁일 (계명대학교 식품가공학) ;
  • 이인선 (계명대학교 식품가공학)
  • Received : 2010.07.14
  • Accepted : 2010.08.24
  • Published : 2010.10.31
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Abstract

In this study, we investigated the antioxidant and antibacterial activity of methanol extracts from 6 plants which were Chrysanthemum zawadskii Herb. var. latilobum (Maxim.) Kitamura (Gu-jeol-cho), Lavandula spica L. (Lavender), Rosmainus offcinals L. (Rosemary), Cymbopogon citrates (Lemongrass), Saussureae radix (Mok-hyang), Calendular officinalis L. (Calendular). Antioxidative effects of herbal extracts were measured by polyphenols, flavonoids contents and DPPH radical scavenging activity assay. We also evaluated the antibacterial activity against Staphylococcus aureus and Escherichia coli O157:H7. Methanol extracts from Gu-jeol-cho, lavender, rosemary and lemongrass showed high polyphenols contents as well as strong DPPH scavenging activity. In particular, rosemary extract contained highest polyphenol levels as $126.69{\pm}2.62{\mu}g/mg$ compared to other herbs. As for DPPH radical scavenging activities, $IC_{50}$ values of rosemary extracts were $6.23{\pm}0.58{\mu}g/mL$. The rosemary extracts also showed higher antibacterial effects against S. aureus and E. coli O157:H7. These results indicate that rosemary could be used as natural antioxidant and antibacterial agents.

총 폴리페놀 함량은 로즈마리에서 가장 높은 폴리페놀 함량을 보였고, 구절초, 라벤더, 레몬그라스도 $72{\sim}80\;{\mu}g$/mg의 비교적 높은 폴리페놀 함량을 보였다. 반면 카렌듈라와 목향은 다른 허브류보다 20~40% 정도의 낮은 폴리페놀의 함량을 보였다. 그리고 총 플라보노이드 함량에서는 레몬그라스, 로즈마리, 구절초, 카렌듈라, 라벤더, 목향 순으로 높은 함량을 나타냈다. 로즈마리, 라벤더, 구절초, 레몬그라스는 최고농도에서 90% 이상의 높은 DPPH 소거능이 있었고, $IC_{50}$값은 로즈마리 $6.23{\pm}0.58\;{\mu}g/mL$, 라벤더 $18.29{\pm}0.68\;{\mu}g/mL$, 구절초 $20.33{\pm}1.04\;{\mu}g/mL$, 레몬그라스 $22.38{\pm}0.77\;{\mu}g/mL$, 카렌듈라 $60.03{\pm}4.01\;{\mu}g/mL$, 목향 $65.64{\pm}2.64\;{\mu}g/mL$이었다. 이들 허브 추출물들의 항균 활성을 살펴보면, S. aureus 균주는 최고농도 100 mg/mL에서 구절초 14.5 mm, 로즈마리 15 mm로 가장 뛰어난 항균활성을 나타내었고, E. coli O157:H7 균주는 최고농도 100 mg/mL에서 구절초 16 mm, 로즈마리 17 mm로 우수한 항균효과를 나타냈다. 따라서 허브류 중에서 로즈마리 추출물이 가장 높은 총 폴리페놀의 함량을 보였고, 총 플라보노이드의 함량은 레몬그라스에서 가장 높았다. 또한 S. aureus와 E. coli O157:H7 2종류의 균에 대한 항균 효과는 로즈마리와 구절초에서 가장 뛰어난 효과를 확인하였다.

Keywords

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