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Antioxidant Effects and Nitrite Scavenging Ability of Extract from Acanthopanax cortex Shoot

오가피순 추출물의 항산화 효과 및 아질산염 소거능

  • Yu, Seok-Yeong (Dept. of Food Science and Biotechnology, Kangwon National University) ;
  • Lee, Young-Jun (Dept. of Food Science and Biotechnology, Kangwon National University) ;
  • Song, Ho-Seong (Chamjoa Food) ;
  • Hong, Hee-Do (Korea Food Research Institute) ;
  • Lim, Jeong-Ho (Korea Food Research Institute) ;
  • Choi, Hyeon-Son (Dept. of Food Science and Biotechnology, CHA University) ;
  • Lee, Boo-Yong (Dept. of Food Science and Biotechnology, CHA University) ;
  • Kang, Suk-Nam (Dept. of Animal Resources Technology, Gyeongnam National University of Science and Technology) ;
  • Lee, Ok-Hwan (Dept. of Food Science and Biotechnology, Kangwon National University)
  • 유석영 (강원대학교 식품생명공학과) ;
  • 이영준 (강원대학교 식품생명공학과) ;
  • 송호성 (참조아식품) ;
  • 홍희도 (한국식품연구원) ;
  • 임정호 (한국식품연구원) ;
  • 최현선 (CHA의과학대학교 식품생명공학과) ;
  • 이부용 (CHA의과학대학교 식품생명공학과) ;
  • 강석남 (경남과학기술대학교 동물소재공학과) ;
  • 이옥환 (강원대학교 식품생명공학과)
  • Received : 2012.10.03
  • Accepted : 2012.11.05
  • Published : 2012.12.31

Abstract

This study was conducted to examine the antioxidative effect and nitrite scavenging ability of extract from Acanthopanax cortex shoot. The total phenolic compound and flavonoids contents of extract from Acanthopanax corex shoot were $116.33{\pm}6.09mg\;GAE/g$ and $65.07{\pm}4.10mg\;RE/g$, respectively. Antioxidative activities were measured by various in vitro models such as DPPH radical scavenging activity, FRAP, reducing power, ABTS radical scavenging activity, ORAC assay. This results showed that the extract of Acanthopanax cortex shoot was effective in scavenging radicals and protecting oxidation when assessed various in vitro systems. Similarly, the nitrite scavenging ability of extract was increased in a dose-dependent manner. Moreover, ORAC value at a concentration of $0.1mg/m{\ell}$ was $103.4{\pm}5.6{\mu}M\;TE/g$. Considering high consumer demand beneficial health effects, Acanthopanax cortex shoot can be utilized to develop functional food health-promoting and natural antioxidant agents.

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