Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
권호 표지
DOI QR코드

DOI QR Code

In Vitro Antioxidant Activity of Ethanol Extract from Boehmeria nivea L. Leaves

모시풀잎 에탄올 추출물의 in vitro 항산화 활성

  • Kim, Chikwang (Department of Hotel Culinary and Catering Management, Chungwoon University) ;
  • In, Man-Jin (Department of Human Nutrition and Food Science, Chungwoon University) ;
  • Kim, Dong Chung (Department of Human Nutrition and Food Science, Chungwoon University)
  • 김재광 (청운대학교 호텔조리식당경영학과) ;
  • 인만진 (청운대학교 식품영양학과) ;
  • 김동청 (청운대학교 식품영양학과)
  • Received : 2014.09.16
  • Accepted : 2014.10.30
  • Published : 2015.02.28
⟨ Previous Next ⟩

Abstract

To investigate the antioxidative potential of ramie (Boehmeria nivea L.) leaves, alcoholic extracts with different ethanol concentration were prepared. The extract obtained by using 70% ethanol possessed the highest total phenolic content. The extraction yield and total phenolic content of the ethanolic extract were 15.46% and $105.0{\mu}g$ chlorogenic acid equivalent (CAE)/mg, respectively. Therefore, the antioxidant activities of the extract were evaluated as 2,2diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, reducing power and nitrite scavenging ability. EC 50 value for radical scavenging and nitrite scavenging activities, which is the effective concentration at which 50% of DPPH radicals and nitrites are scavenged, were $34.72{\mu}g/mL$ and $52.99{\mu}g/mL$, respectively. EC 50 value for reducing power, which is the effective concentration at which the absorbance is 0.5, is $44.39{\mu}g/mL$. All antioxidant activities increased as extract concentration increased. These results imply that the ethanolic extract of ramie leaves has the potential to be utilized as an effective antioxidant source.

최근 식품재료로 관심이 높아지고 있는 모시풀잎으로부터 에탄올을 용매로 추출하여 유용성분과 항산화 활성을 측정하였다. 추출수율은 에탄올 0% 조건에서 20.75%로 가장 높았으며, 총 폴리페놀 함량은 추출 수율과는 반대로 에탄올 70% 조건에서 $105.0{\mu}g\;CAE/mg$으로 가장 높은 값을 보였다. 총 폴리페놀 함량이 가장 높은 70% 에탄올 추출물의 항산화 활성을 DPPH 라디칼 소거활성, 환원력, 아질산염 소거활성으로 조사하였다. 모시풀잎 추출물의 항산화 활성은 모두 농도 의존적인 경향을 나타냈다. DPPH 라디칼 소거활성은 $52.5{\mu}g/mL$의 농도에서 71.6%의 소거활성을 보였으며, DPPH 라디칼의 50%를 소거하는 농도인 $EC_{50}$은 $34.72{\mu}g/mL$로 계산되었다. 환원력에서는 추출물 $113.9{\mu}g/mL$ 농도에서 흡광도는 1.21까지 증가하였으며, 반응액의 흡광도가 0.5가 되는데 필요한 농도인 $EC_{50}$은 $44.39{\mu}g/mL$로 조사되었다. 아질산염 소거활성 측정 결과, 추출물 $92.8{\mu}g/mL$의 농도에서 60.8%의 소거활성을 보였으며, 아질산염의 50%를 소거하는 농도인 $EC_{50}$은 $52.99{\mu}g/mL$로 나타났다. 이상의 결과 모시풀잎은 다량의 폴리페놀 화합물을 함유하고 있으며, DPPH 라디칼 소거활성, 환원력, 아질산염 소거활성으로 나타나는 항산화 활성이 우수하므로 모시풀잎을 식용뿐만 아니라 기능성 식품의 첨가물이나 천연 항산화제로 활용될 수 있을 것으로 판단된다.

Keywords

Acknowledgement

Supported by : 청운대학교

References

  1. Amin A, Yazdnparast R. 2007. Antioxidant and free radical scavenging potential of Achillea santolina extract. Food Chem. 104: 21-29. https://doi.org/10.1016/j.foodchem.2006.10.066
  2. Blois MS. 1958. Antioxidant determination by the use of a stable free radical. Nature 181: 1199-1200. https://doi.org/10.1038/1811199a0
  3. Folin O, Denis W. 1912. On phosphotungstic-phosphomolybdic compounds as color reagents. J. Biol. Chem. 12: 239-243.
  4. Gray JI, Dugan Jr LR. 1975. Inhibition of N-nitrosamine formation in model food system. J. Food Sci. 40: 981-985. https://doi.org/10.1111/j.1365-2621.1975.tb02248.x
  5. Jeong CH, Kang ST, Joo OS, Lee SC, Shin YH, Shim KH, Cho SH, Choi SG, Heo HJ. 2009. Phenolic content, antioxidant effect and acetylcholinesterase inhibitory activity of Korean commercial green, puer, oolong, and black teas. Korean J. Food Preserv. 16: 230-237.
  6. Jun HI, Kim YA, Kim YS. 2014. Antioxidant activities of Rubus coreanus Miquel and Morus alba L. fruits. Korean Soc. Food Sci. Nutr. 43: 381-388. https://doi.org/10.3746/jkfn.2014.43.3.381
  7. Kang JY, Kim SJ, Park S. 2004. Changes in antioxidants of serveral plant leaves during growth. J. Life Sci. 14: 104-109. https://doi.org/10.5352/JLS.2004.14.1.104
  8. Kim AR, Kang ST, Jeong E, Lee JJ. 2014a. Effects of ramie leaf according to drying methods on antioxidant activity and growth inhibitory effects of cancer cells. J. Korean Soc. Food Sci. Nutr. 43: 682-689. https://doi.org/10.3746/jkfn.2014.43.5.682
  9. Kim AR, Lee HJ, Jung HO, Lee JJ. 2014b. Physicochemical composition of ramie leaf according to drying methods. J. Korean Soc. Food Sci. Nutr. 43: 118-127. https://doi.org/10.3746/jkfn.2014.43.1.118
  10. Kim DC, Kim C, In MJ. 2015. Antioxidant activities of extracts prepared from sweet potatoes with different flesh colors. J. Appl. Biol. Chem. 58: in press.
  11. Leaf CD, Vecchio AJ, Reo DA, Hotchkiss JH. 1987. Influence of ascorbic acid dose on N-nitrosoproline formation in humans. Carcinogenesis 8: 791-795. https://doi.org/10.1093/carcin/8.6.791
  12. Lee YJ, Woo KS, Jeong HS, Kim WJ. 2010. Quality characteristics of muffins with added dukeun (pan-fired) ramie leaf (Boehmeria nivea). Korean J. Food Culture 25: 810-819.
  13. Lee JJ, Park MR, Kim AR, Lee MY. 2011a. Effects of ramie leaves on improvement of lipid metabolism and antiobesity effect in rats fed a high fat/high chloresterol diet. Korean J. Food Sci. Technol. 43: 83-90. https://doi.org/10.9721/KJFST.2011.43.1.083
  14. Lee SH, Jin YS, Heo SI, Shim TH, Sa JH, Choi DS, Wang MH. 2006. Composition analysis and antioxidative activity from different organs of Cirsium setidens Nakai. Korean J. Food Sci. Technol. 38: 571-576.
  15. Lee SM. 2013. Quality characteristics of gruel added with ramie leaves. Korean J. Culinary Res. 19: 76-86.
  16. Lee YM, Bae JH, Jung HY, Kim JH, Park SD. 2011b. Antioxidant activity in water and methanol extracts from Korean edible wild plants. J. Korean Soc. Food Sci. Nutr. 40: 29-36. https://doi.org/10.3746/jkfn.2011.40.1.029
  17. Lee YR, Nho JW, Hwang IG, Kim WJ, Lee YJ, Jeong HS. 2009. Chemical composition and antioxidant activity of ramie leaf (Boehmeria nivea L.). Food Sci. Biotechnol. 18: 1096-1099.
  18. Li M, Jang GY, Lee SH, Woo KS, Sin HM, Kim HS, Lee J, Jeong HS. 2012. Chemical compositions and antioxidant activities of leaves and stalks from different sweet potato cultivars. J. Korean Soc. Food Sci. Nutr. 41: 1656-1662. https://doi.org/10.3746/jkfn.2012.41.12.1656
  19. Lim SJ, Ko JH. 2003. Effects of edible and medicinal plants intake on blood glucose, glycogen and protein levels in streptozotocin induced diabetic rats. Korean J. Nutr. 36: 981-989.
  20. Lin CC, Yen MH, Lo TS, Lin JM. 1998. Evaluation of the hepatoprotective and antioxidant activity of Boehmeria nivea var. nivea and B. nivea var. tenacissima. J Ethnopharmacol. 60: 9-17. https://doi.org/10.1016/S0378-8741(97)00122-0
  21. Mirvish SS. 1995. Role of N-nitroso compounds (NOC) and Nnitrisation in etiology of gastric, esophageal, nasopharyngeal and bladder cancer and contribution to cancer of known exposure to NOC. Cancer Lett. 93: 17-48. https://doi.org/10.1016/0304-3835(95)03786-V
  22. Nho JW, Hwang IG, Kim HY, Lee YR, Woo KS, Hwang BY, Chang SJ, Lee J, Jeong HS. 2010. Free radical scavenging, angiotensin I-converting enzyme (ACE) inhibitory, and in vitro anticancer activities of ramie (Boehmeria nivea) leaves extracts. Food Sci. Biotechnol. 19: 383-390. https://doi.org/10.1007/s10068-010-0054-6
  23. Oyaizu M. 1985. Studies on products of browning reaction: Antioxidant activities of products of browning reaction prepared from glucosamine. Jap. J. Nutr. 44: 307-315.
  24. Paik JE, Bae HJ, Joo NM, Lee SJ, Jung HA, Ahn EM. 2010. The quality characteristics of cookies with added Boehmeria nivea. Korean J. Food Nutr. 23: 446-452.
  25. Park CS, Kim ML. 2006. Functional properties of mugwort extracts and quality characteristics of noodle added mugwort powder. Korean J. Food Preserv. 13: 161-167.
  26. Park MR, Lee JJ, Kim AR, Jung HO, Lee MY. 2010. Physicochemical composition of ramie leaves (Boehmeria nivea L.). Korean J. Food Preserv. 17: 853-860.
  27. Park SS, Kim SI, Sim KH. 2011. The quality characteristics and antioxidant activity of Sulgidduk supplemented with ramie leaf powder. Korean J. Food Cookery Sci. 27: 763-772. https://doi.org/10.9724/kfcs.2011.27.6.763
  28. Tan Z, Wang C, Yi Y, Wang H, Li M, Zhou W, Tan S, Li F. 2014. Extraction and purification of chlorogenic acid from ramie (Boehmeria nivea L. Gaud) leaf using an ethanol/salt aqueous two-phase system. Sep. Purif. Technol. 132: 396-400. https://doi.org/10.1016/j.seppur.2014.05.048
  29. Woo KS, Seo HI, Lee YH, Kim HY, Ko JY, Song SB, Lee JS, Jung KY, Nam MH, Oh IS, Jeong HS. 2012. Antioxidant compounds and antioxidant activities of sweet potatoes with cultivated conditions. J. Korean Soc. Food Sci. Nutr. 41: 519-525. https://doi.org/10.3746/jkfn.2012.41.4.519
  30. Yoon SJ, Jang MS. 2006. Characteristics of quality in Jeolpyun with different amounts of ramie. Korean J. Food Cookery Sci. 23: 636-641.

Cited by

  1. Napier grass (Penninsetum purpureum) 에탄올 추출물의 in vitro 항산화 효과 vol.62, pp.2, 2015, https://doi.org/10.3839/jabc.2019.023
  2. 홍차박 추출물의 in vitro 항산화 활성 vol.62, pp.3, 2019, https://doi.org/10.3839/jabc.2019.038
  3. Antioxidant and Anti-Diabetic Effects of Agastache rugosa Extract vol.30, pp.4, 2015, https://doi.org/10.17495/easdl.2020.8.30.4.297
  4. 두충나무(Eucommia ulmoides Oliver) 잎과 껍질의 에탄올 추출물의 항산화 활성 vol.63, pp.3, 2020, https://doi.org/10.3839/jabc.2020.035
  5. 섬모시풀(Boehmeria nivea var. nipononivea) 추출물의 항산화, 항균 및 항염증 효과에 대한 연구 vol.46, pp.4, 2020, https://doi.org/10.15230/scsk.2020.46.4.339
  6. 소목(Caesalpinia sappan L.) 추출물의 피부 상재균에 대한 항균 활성 vol.64, pp.1, 2015, https://doi.org/10.3839/jabc.2021.013
  7. Antioxidant potential of root extracts of Panax ginseng and Panax notoginseng vol.64, pp.4, 2021, https://doi.org/10.3839/jabc.2021.055