Abstract

The purposes of this study were to analyze the antioxidative effects and antimicrobial activity of Omija. Total phenol contents of Omija extracted with ethanol and water were $53.4{\pm}2.2tannic\;acid\;equivalent/mg$, and $47.9{\pm}2.1tannic\;acid\; equivalent/mg$, respectively. Total flavonoid contents of Omija extracted with ethanol and water were $16.3{\pm}1.1naringin\;equivalent/mg$, and $13.1{\pm}1.4naringin\;equivalent/mg$, respectively. Electron donating ability of ethanol extract ($1,000{\mu}g/mL$) of Omija was $5.1{\pm}0.4%$. This result was lower than the antioxidant vitamin (ascorbic acid: $96.4{\pm}0.6%$) and artificial antioxidant BHT ($70.0{\pm}0.5%$). Nitrite-scavenging abilities of Omija were lower than ascorbic acid and BHT. SOD-like activities of Omija extracts, natural antioxidant, and artificial antioxidant at 5 mg/mL were in the other of ascorbic acid ($99.0{\pm}0.5%$) > BHT ($72.6{\pm}0.5%$) > ethanol extract ($16.3{\pm}0.4%$) > water extract ($14.4{\pm}0.3%$). The order of OH radical scavenging activities of Omija extracts and natural antioxidant at 5 mg/mL was ascorbic acid ($98.9{\pm}0.6%$) > tocopherol ($85.4{\pm}0.6%$) > water extract ($59.1{\pm}0.5%$) > ethanol extract ($33.1{\pm}0.3%$). The results show that the antimicrobial effects of Omija could not be detected at both concentrations and extraction methods.

Keywords

• Omija;
• antioxidative;
• antimicrobial activity