Antioxidant Activity of Extracts and Fractions from Aster scaber
2012
Jeon, S.M., National Academy of Agricultural Science, RDA, Suwon, Republic of Korea | Lee, J.Y., National Academy of Agricultural Science, RDA, Suwon, Republic of Korea | Kim, H.W., National Academy of Agricultural Science, RDA, Suwon, Republic of Korea | Lee, Y.M., National Academy of Agricultural Science, RDA, Suwon, Republic of Korea | Jang, H.H., National Academy of Agricultural Science, RDA, Suwon, Republic of Korea | Hwang, K.A., National Academy of Agricultural Science, RDA, Suwon, Republic of Korea | Kim, H.R., National Academy of Agricultural Science, RDA, Suwon, Republic of Korea | Park, D.S., National Academy of Agricultural Science, RDA, Suwon, Republic of Korea
As an effort to develop functional food ingredients and to discover the biological activity, the total phenolic content, total flavonoid content, DPPH and ABTS radical scavenging activity, SOD-like activity, ferric reducing antioxidant power (FRAP), and Fe²+ chelating of Aster scaber were measured using a 70% ethanol extract and various solvent fractions. As a result, the total phenolic concent was highest in an ethyl acetate fraction of 141.9mg GAE eq/g and the total flavonoid content was 105.6 mg QUE eq/g. The DPPH radical scavenging activity was highest in an ethyl acetate fraction of 97.1% at a concentration of 1,000 ㎍/mL (p less than 0.05). The ABTS radical scavenging activity showed a 86.9% ethyl acetate fraction and a 57.9% butanol fraction at a concentration of 125 ㎍/mL, and higher than that of positive control (α-tocopherol and BHT) (p less than 0.05). The SOD-like activity showed 42.8% in an ethyl acetate at a concentration of 1,000 ㎍/mL. The ethyl acetate fraction showed the highest value of FRAP at 1051.9 μM and a concentration of 1,000 ㎍/mL (p less than 0.05). The Fe²+ chelating was highest in the 70.1% chloroform fraction at a concentration of 500 ㎍/mL (p less than 0.05). There is the highest correlation between DPPH radical scavenging activity and FRAP (r=0.981) as compared to other antioxidant assays (p less than 0.01). With these results, we confirmed that the ethyl acetate fraction of Aster scaber has great antioxidant potential. So it can be expected to be developed into a specific functional food ingredient.
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