DOI QR코드

DOI QR Code

Nutritional Components and Antioxidant Activities of Various Stachys Sieboldii Miq Parts

초석잠 부위별 영양성분 및 항산화효과

  • Received : 2017.05.02
  • Accepted : 2017.05.22
  • Published : 2017.05.31

Abstract

This study was carried out to compare the major nutrient components and antioxidant activities of Stachys sieboldii Miq leaf and root powders. For proximate compositions, crude protein and crude fat contents of leaf powder were higher than those of root powder, whereas contents of crude ash and carbohydrates were lower in leaf powder. The content of glutamic acid was greater in amino acids of leaf and root powders, and contents of total amino acids and essential amino acids were higher in leaf powder compared with root powder. Root powder contained a higher level of total unsaturated fatty acids than leaf powder. Total contents of organic acids were higher in leaf powder; tartaric acid was the major organic acid in leaf powder, and malic acid was the major organic acid in root powder. The content of vitamin A was higher in leaf powder than in root powder. However, vitamin E content was higher in root powder than in leaf powder. Total mineral contents of leaf powder were higher than those of root powder, and mineral contents of leaf and root powders were in the order of K>Ca>Mg. Extract yields of leaf and root powders were 27.21% and 58.51%, respectively. Total polyphenols and total flavonoids of leaf extract were 236.35 mg/g and 1.90 mg/g, respectively, which were higher than those of root extract. The $IC_{50}$ values of leaf and root ethanol extracts based on DPPH hydroxyl scavenging were 0.69 mg/mL and 5934.31 mg/mL, respectively, and antioxidative activities of ethanol extracts from all Stachys sieboldii Miq parts dose-dependently increased. These results suggest that Stachys sieboldii Miq can be recommended as an edible functional food material.

Keywords

Stachys sieboldii Miq;nutritional component;antioxidant material;DPPH radical activity

References

  1. AOAC(2005) Official methods of analysis. 18th ed. Association of official analytical chemists, Washington, DC, USA.
  2. Baek HS, Na YS, Kim DH, Lee CH, Ryu BH, Song SK(2004) Antioxidant activities of Stachys sieboldii MIQ roots. J Life Sci 14(1), 1-7 https://doi.org/10.5352/JLS.2004.14.1.001
  3. Blois MS(1958) Antioxidant determinations by the use of a stable free radical. Nature 181, 1199-1203 https://doi.org/10.1038/1811199a0
  4. Boo HO, Lee HH, Lee JW, Hwang SJ, Park SU(2009) Different of total phenolics and flavonoids, radical scavenging activities and nitrite scavenging effects of Momordica charantia L. according to cultivars. Korean J Med Crop Sci 17(1), 15-20
  5. Chae SK, Kang GS, Ma SJ, Bang KW, Oh MW, Oh SH(2002) Standard food analysis. Paju: Jigu-Moonwha Sa, pp381-382
  6. Feng K, Chen W, Sun L, Liu J, Zhao Y, Li L, Wang Y, Zhang W(2015) Optimization extraction, preliminary characterization and antioxidant activity in vitro of polysaccharides from Stachys sieboldii Miq. Carbohydr Polym 125(10), 45-52 https://doi.org/10.1016/j.carbpol.2015.02.026
  7. Folin O, Denis W(1912) On phosphotungasticphosphomolybdic compounds as color regents. J Biol Chem 12, 239-249
  8. Gu YR, Kim SW, Son YW, Hong JH(2017) Antioxidant activities of solvent extracts from different Glehnia Radix parts and their inhibitory effect against nitric oxide production in raw 264.7 cell. Korean J Food Preserv 24(1), 116-124 https://doi.org/10.11002/kjfp.2017.24.1.116
  9. Han EK, Jung EJ, Lee JY, Jin YX, Chung CK(2011) Antioxidative activity of ethanol extracts from different parts of Taraxacum officinale. Korean J Soc Food Sci Nutr 40(1), 56-62 https://doi.org/10.3746/jkfn.2011.40.1.056
  10. Han SJ, Koo SJ(1993) Study on the chemical composition in bamboo shoot, lotus root and burdock - free sugar, fatty acid, amino acid and dietary fiber contents -. Korean J Soc Food Sci 9(2), 82-87
  11. Heim KE, Tagliaferro AR, Bobilya DJ(2002) Flavonoid antioxidants: chemistry, metabolism and structureactivity relationships. J Nutr Biochem 13(10), 572-584 https://doi.org/10.1016/S0955-2863(02)00208-5
  12. Hong JK(2009) A Study on skin aging caused by free-radical and on efficacy of antioxidant vitamins. Asian J Beauty Cosmetol 7(2), 51-62
  13. Hwang CR, Oh SH, Kim HY, Lee SH, Hwang IG, Shin YS, Lee JS, Jeong HS(2011) Chemical composition and antioxidant activity of Deoduk(Codonopsis lanceolata) and Doragi (Platycodon grandiflorum) according to temperature. J Korean Soc Food Sci Nutr 40(6), 798-803 https://doi.org/10.3746/jkfn.2011.40.6.798
  14. Jeon KS, Lee NH, Park SI(2015) Quality characteristics of white pan bread with Chinese artichoke(Stachys sieboldii MIQ) powder. Korean J Culin Res 21(4), 1-15
  15. Joo EY, Kang WJ(2005) Analysis on the components of the Angelica dahurica root. Korean J Food Preserv 12(5), 476-481
  16. Jung MJ, Lee SM, Joo NM(2014) Optimization of rice cookies prepared with Chinese artichoke (Stachys sieboldii Miq) powder using response surface methodology and quality characteristics. Korean J Food Nutr 27(3), 435-446 https://doi.org/10.9799/ksfan.2014.27.3.435
  17. Jung SW(1990) A study on the extraction of antioxidative materials from defatted rice bran. M.S Thesis, Korea University
  18. Kang WS, Kim JH, Park EJ, Yoon KR(1998) Antioxidative property of turmeric(Curcumae Rhizoma) ethanol extract. Korean J Food Sci Technol 30(2), 266-271
  19. Kim AR, Lee JJ, Jung HO, Lee MY(2010a) Physicochemical composition and antioxidative effects of Yacon (Polymnia Sonchifolia). J Life Sci 20(1), 40-48 https://doi.org/10.5352/JLS.2010.20.1.040
  20. Kim DH, Lim DW, Bai S, Chun SB(1997) Fermentation characteristics of whole soybean meju model system inoculated with 4 Bacillus strains. Korean J Food Sci Technol 29(5), 1006-1015
  21. Kim HS, Kim TW, Kim DJ, Lee JS, Kim KK, Choe M(2013) Antioxidant activities and ${\alpha}$-glucosidase inhibitory effect of water extracts from medicinal plants. Korean J Med Crop Sci 21(3), 197-203 https://doi.org/10.7783/KJMCS.2013.21.3.197
  22. Kim MJ, Park HS, Lee CI, Kim SH, Kim PN, Huh W, Lee DY, Son JC(2010b) Component analysis and antioxidant effects of Youngia sonchifola Max. J Food Hyg Safety 25(4), 354-359
  23. Kim YS, Kim SS, Kim CJ, Kwon JH(1995) Quantitative fractionation of total lipids and their fatty acid composition in Korean yam tubers. Korean J Food Sci Technol 27(5), 652-657
  24. Korea Food and Drug Association(2005) Food standards codex. Korean Foods Industry Association. Seoul, Korea. pp367-368, pp383-385
  25. Lee JE, Jin SY, Han YS(2014) Antioxidant activities and quality characteristics of Tofu supplemented with Chinese artichoke powder. Korean J Food Nutr 27(1), 10-21 https://doi.org/10.9799/ksfan.2014.27.1.010
  26. Lee JH, Lee SR(1994) Some physiological activity of phenolic substances in plant foods. Korean J Food Sci Technol 26(3), 310-316
  27. Lee JJ, Kim AR, Seo YN, Lee MY(2009) Comparison of physicochemical composition of three species of Genus angelica. Korean J Food Preserv 16(1), 94-100
  28. Lee JM, Son ES, OH SS, Han DS(2001) Contents of total flavonoid and biological activities of edible plants. Korean J Diet Cult 16(5), 504-514
  29. Lee SE, Lee SW, Bang JK, Yu YJ, Seong NS(2004) Antioxidant activities of leaf, stem and root of Panax ginseng C. A. meyer. Korean J Med Crop Sci 12(3), 237-242
  30. Lee SJ, Bang WS, Hong JY, Kwon OJ, Shin SR, Yoon KY(2013a) Antioxidant and antimicrobial activities of black Doraji(Platycodon grandiflorum). Korean J Food Preserv 20(4), 510-517 https://doi.org/10.11002/kjfp.2013.20.4.510
  31. Lee SJ, Shin SR, Yoon KY(2013b) Physicochemical characteristics of black Doraji (Platycodon grandiflorum). Korean J Food Sci Thechnol 45(4), 422-427 https://doi.org/10.9721/KJFST.2013.45.4.422
  32. Lee SW, Jung TH, Shin YW(2013) A comparative study of memory improving effects of Stachys rhizome and Lycopi rhizome on scopolamine-induced amnesia in mice. Korean J Herbol 28(5), 69-77
  33. Park MS, Jeong BR, Bahk GJ(2015) Antioxidant activity and cytotoxicity of ethanol extracts from different parts of Taraxacum coreanum Nakai cultivated in South Korea. Korean J Food Nutr 28(4), 594-601 https://doi.org/10.9799/ksfan.2015.28.4.594
  34. Park SH, Lim HY, Han JH(2003) A study of medicinal herbs for functional food application (I) - nutritional composition and scoplectin analysis of Artemisia capillaris. J East Asian Soc Diet Life 13(6), 552-560
  35. Ryu BH, Kim SO(2004) Effects of methanol extract of Stachys sieboldii MIQ on acetylcholine esterase and monoamine oxidase in rat brain. Korean J Food Nutr 17(4), 347-355
  36. Ryu BH, Park BG, Song SK(2002a) Antitumor effects of the hexane extract of Stachys sieboldii Miq. Korea J Life Sci 17(6), 520-524
  37. Ryu BH, Park BG(2002b) Antimicrobial activity of the hexane extract of Stachys sieboldii Miq leaf. J Life Sci 12(6), 803-811 https://doi.org/10.5352/JLS.2002.12.6.803
  38. Sasaki H, Nishimura H and Morita T(1989) Immunosuppressive principles of Rehmannia glutionsa var. hueichingensis. Plant Med 55(5), 485-462
  39. Shin SC(1997) A study on the free sugar and amino acids in Korean arrow root. Korean J Plant Res 10, 1-5
  40. Stadhouders PJ(1990) Elsevier's dictionary of horticultural and agricultural plant production. p72, 20th ed. Elsevier Science Publication
  41. Waters Associates(1990) Analysis of amino acid in waters. PICO, TAG system. Seoul: Young-in Scientific Co. Ltd., pp41-46
  42. Wungaarden DV(1967) Modified rapid preparation fatty acid esters from liquid for gas chromatographic analysis. Anal Chem 39(7), 848-850 https://doi.org/10.1021/ac60251a031
  43. Tae MH, Kim KH, Yook HS(2016) Physicochemical and sensory properties of soup added with Stachys sieboldii Miq root powder. J Korean Soc Food Sci Nutr 45(4), 557-561 https://doi.org/10.3746/jkfn.2016.45.4.557
  44. Takeda Y, Fujita T, Satoh T, Kakegawa H(1985) On the glycosidic constituents of Stachys sieboldii Miq. and their effects on hyaluronidase activity. Yakugaku Zasshi 105(10), 955-959 https://doi.org/10.1248/yakushi1947.105.10_955
  45. Yamahara G(1990) Studies on the Stachys sieboldii Miq. II. Anti-anoxia action and the active constituents. Yakugaku Zasshi 110(12), 932-935 https://doi.org/10.1248/yakushi1947.110.12_932
  46. Yang MR(2012) The analysis of bioactive materials in Stachy sieboldii Miq and it's application on functional ready-to-eat food. PhD Dissertation, Gyeongnam University
  47. Yin J, Yang G, Wang S, Chen Y(2006) Purification and determination of stachyose in Chinese artichoke (Stachys Sieboldii Miq.) by high-performance liquid chromatography with evaporative light scattering detection. Talanta 70(1), 208-212 https://doi.org/10.1016/j.talanta.2006.03.027

Acknowledgement

Supported by : Chosun University