Korean Journal of Medicinal Crop Science (한국약용작물학회지)

The Korean Society of Medicinal Crop Science (한국약용작물학회)
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Antioxidant Activity and α-Glucosidase Inhibitory Effect of Jerusalem Artichoke (Helianthus tuberosus) Methanol Extracts by Heat Treatment Conditions

열처리에 따른 돼지감자 Methanol 추출물의 항산화 및 α-glucosidase 저해 효과

  • Jeong, Hyeon-Ju (Department of Applied Plant Sciences, Kangwon National University) ;
  • Kim, Ju-Sung (Plant Resource Sciences and Environment, College of Applied Life Sciences, Jeju National University) ;
  • Sa, Yeo-Jin (Department of Applied Plant Sciences, Kangwon National University) ;
  • Kim, Myeong-Ok (Department of Applied Plant Sciences, Kangwon National University) ;
  • Yang, Jinfeng (Department of Applied Plant Sciences, Kangwon National University) ;
  • Kim, Myong-Jo (Oriental Bio-herb Research Institute, Kangwon National University)
  • 정현주 (강원대학교 농업생명과학대학 식물자원응용공학과) ;
  • 김주성 (제주대학교 생물산업학부 식물자원환경) ;
  • 사여진 (강원대학교 농업생명과학대학 식물자원응용공학과) ;
  • 김명옥 (강원대학교 농업생명과학대학 식물자원응용공학과) ;
  • 양금봉 (강원대학교 농업생명과학대학 식물자원응용공학과) ;
  • 김명조 (강원대학교 한방Bio연구소)
  • Received : 2011.07.08
  • Accepted : 2011.08.19
  • Published : 2011.08.30
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Abstract

This study investigated the changes of antioxidant activity and ${\alpha}$-glucosidase inhibitory effect of Jerusalem artichoke (Helianthus tuberosus) 100% methanol extracts by various heat treatment. The contents of total phenolic and flavonoid compounds in methanol extract tended to increased gradually with the rise of temperature to 180$^{\circ}C$. The maximum yield of gallic acid (51.52 ${\pm}$ 2.17mg/g extract weight) and quercetin (13.39 ${\pm}$ 0.03mg/g extract weight) were obtained with extraction temperature of 180$^{\circ}C$ for 120min. In addition, the improving extraction efficiency resulted in the increased biological activities, such as electronic donation ability (EDA, 90.36${\pm}$ 0.57%), reducing power (Abs 1.14) and ${\alpha}$-glucosidase inhibitory effect (92.14 ${\pm}$ 1.14%). Overall, the results of this study indicate that the optimum conditions for the extraction process were an extraction temperature at 180$^{\circ}C$ for 120 min, and will provide the basis for future research on the improving extraction yield of phenolic and flavonoid compounds.

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