Analysis of Pectolinarin Content and Antioxidant activity in Cirsium setidens Nakai by Cultivars

산지별 고려엉겅퀴의 Pectolinarin 함량 및 항산화 활성

  • Cho, Bong-Yeon (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Lee, Jin-Ha (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Ra, Moon-Jin (Hongcheon Institute of Medicinal Herb) ;
  • Kim, Sun-Young (Hongcheon Institute of Medicinal Herb) ;
  • Kang, Il-Jun (Department of Food Science and Nutrition, Hallym University) ;
  • Han, Kyoung-Chan (HATTI Co., Ltd.) ;
  • Lee, Ok-Hwan (Department of Food Science and Biotechnology, Kangwon National University)
  • Received : 2016.03.30
  • Accepted : 2016.04.12
  • Published : 2016.06.30


This study was performed to provide basic data of Cirsium setidens Nakai by cultivars that will be applied for development of functional foods and ingredients. We assessed pectiolinarin content, total flavonoids content and antioxidant effects (DPPH radical scavenging activity and ORAC assay) of C. setidens Nakai. Our results showed that the pectolinarin and total flavonoids contents of C. setidens Nakai by cultivars ranged from $3.95{\pm}0.05$ to $7.29{\pm}0.07mg/g$ and from $40.42{\pm}0.91$ to $76.70{\pm}2.24mg$ pectolinarin equivalent (PNE)/g, respectively. Among C. setidens Nakai by cultivars, the pectolinarin content was highest in GW-D extract. Futhermore, the DPPH radical scavenging activity of C. setidens Nakai ranged from 31.25 to 81.93%, respectively. The oxygen radical absorbance capacity (ORAC) value was highest in GW-D and GW-E extracts (514.49 and $501.73{\mu}M\;TE/g$, respectively). These results suggest that C. setidens Nakai extract could be considered as a good sources of natural antioxidants and functional food ingredients.


Supported by : 한국산업기술진흥원


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