마치현 부위별 에탄올 추출물의 항산화 활성 (Antioxidant Effects of Ethanol Extracts from Different Parts of Portulacae Herba)

서지정보

· 발행기관 : 대한본초학회
· 수록지 정보 : 대한본초학회지 / 34권 / 1호 / 59 ~ 65페이지
· 저자명 : 정경희, 지윤선, 길기정, 유지현

초록

Objectives : This study reviewed the antioxidant activity of each part of Portulacae Herba (PH) in order to better analyze the possibility of PH being used as a natural material.
Methods : The root, stem, and leaves of the PH were separated, dried at 50℃, put in a 70% ethanol and then extracted three times every six hours. Antioxidant activities was performed by measuring the total polyphenol and total flavonoid contents, DPPH, ABTS, nitrite, hydroxyl radical scavenging activity, and Fe2+ chelating.
Results : The total polyphenol and total flavonoid contents was highest in the root, then the leaves, and lastly the stem. DPPH and ABTS radical scavenging activities for the root extract indicated the highest activity followed by the leaf and stem extracts. It also showed similar activity to that of the ascorbic acid. Hydroxyl radical scavenging activity and Fe2+ chelating activity resulted to be highest in the root extract and then the leaf and stem extracts. Nitrite scavenging activity decreased with higher pH levels, and activity was highest in the order of root extract, leaf extract, and stem extract. Also, in reaction to a solution with a pH 1.2 level, the root extract showed similar scavenging activity to that of BHT.
Conclusions : Therefore, based on the above results, it was verified that the roots of PH have a high antioxidant level, and they can be considered to have potential to be applied to functional food, cosmetics, and medicine with antioxidant efficacy.

영어초록

Objectives : This study reviewed the antioxidant activity of each part of Portulacae Herba (PH) in order to better analyze the possibility of PH being used as a natural material.
Methods : The root, stem, and leaves of the PH were separated, dried at 50℃, put in a 70% ethanol and then extracted three times every six hours. Antioxidant activities was performed by measuring the total polyphenol and total flavonoid contents, DPPH, ABTS, nitrite, hydroxyl radical scavenging activity, and Fe2+ chelating.
Results : The total polyphenol and total flavonoid contents was highest in the root, then the leaves, and lastly the stem. DPPH and ABTS radical scavenging activities for the root extract indicated the highest activity followed by the leaf and stem extracts. It also showed similar activity to that of the ascorbic acid. Hydroxyl radical scavenging activity and Fe2+ chelating activity resulted to be highest in the root extract and then the leaf and stem extracts. Nitrite scavenging activity decreased with higher pH levels, and activity was highest in the order of root extract, leaf extract, and stem extract. Also, in reaction to a solution with a pH 1.2 level, the root extract showed similar scavenging activity to that of BHT.
Conclusions : Therefore, based on the above results, it was verified that the roots of PH have a high antioxidant level, and they can be considered to have potential to be applied to functional food, cosmetics, and medicine with antioxidant efficacy.

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