Preventive Nutrition and Food Science

  • 제11권1호
  • /
  • Pages.6-9
  • /
  • 2006
  • /
  • 2287-1098(pISSN)
  • /
  • 2287-8602(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
권호 표지
DOI QR코드

DOI QR Code

Antioxidant Activities of Fractions from Sedum sarmentosum

  • 발행 : 2006.03.01
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

This study was conducted to evaluate the antioxidant activity of each fraction from Sedum sarmentosum. Antioxidant activity of each fraction was measured using the DPPH radical assay, the ferric thiocyanate (FTC) method, and thiobarbituric acid (TBA) method. The antioxidant activities were then compared with that of BHT(synthetic antioxidant). The ethyl acetate and butanol fractions were found to have significant DPPH radical scavenging activity, with scavenging potencies showing 90.61 % and 87.02%, respectively. Total phenolic compound contents, determined according to the Folin-Denis method, were found to be in the order of ethyl acetate>butanol>ethanol>chloroform>aqueous fraction. From the results, we have been able to establish a positive correlation between the antioxidant activity and the total phenolic compound content of the sample. The antioxidant activity in a linoleic acid system was measured using the ferric thiocyanate (FTC) method and thiobarbituric acid (TBA) method. The ethyl acetate fraction had the highest antioxidant activity among the tested fractions. On the basis of these results, the ethyl acetate fraction provided equivalent or higher antioxidant activity as compared to BHT. These results suggest that Sedum sarmentosum is a potentially useful antioxidant for foods, cosmetics, and medicine.

키워드

참고문헌

  1. Dziezak JD. 1986. Preservatives, antioxidants. The ultimate answer to oxidation. Food Technol 40: 94-102
  2. Frnkel EN, Waterhouse AL, Teissedre P. 1995. Principal phenolic phytochemicals in selected California wine and their antioxidant activity in inhibiting oxidation of human low density lipoproteins. J Agric Food Chem 43: 890-894 https://doi.org/10.1021/jf00052a008
  3. Gazzani G, Papetti A, Massolini G, Daglia M. 1998. Antioxidative and pro-oxidant activity of water soluble components of some common diet vegetables and the effect of thermal treatment. J Food Chem 6: 4118-4122
  4. Yen GC, Wu SC, Duh PD. 1996. Extraction and iden-tification of antioxidant components from the leaves of mulberry. J Agric Food Chem 44: 1687-1690 https://doi.org/10.1021/jf9503725
  5. Miyake T, Shibamoto T. 1997. Antioxidative activities of natural compounds found in plants. J Agric Food Chem 45: 1819-1822 https://doi.org/10.1021/jf960620c
  6. Steinberg D. 1991. Antioxidants and atherosclerosis. A current assessment. Circuration 84: 1420-1425
  7. Ames BN, Shigenga MK, Hagen TM. 1993. Oxidants, antioxidants and degenerative diseases of ageing. Proc Natl Acad Sci USA 90: 7915-7922
  8. Charanjit K, Harish CK. 2001. Antioxidants in fruits and vegetables-the millennium's health. Int J Food Sci Technol 36: 703-725 https://doi.org/10.1046/j.1365-2621.2001.00513.x
  9. Griffiths G, Trueman L, Crowther T, Thomas B, Smith B. 2002. Onions-A global benefit to health. Phytotherapy React 16: 603-615 https://doi.org/10.1002/ptr.1222
  10. Lund E. 2003. None-nutritive bioactive constituents of plants: dietary sources and health benefits of glucosionlates. Int J Vit Nutr Res 73: 135-143 https://doi.org/10.1024/0300-9831.73.2.135
  11. Smith TK, Mithen R, Johnson IT. 2003. Effect of Brassica vegetable juice on the induction of apoptosis and aberrant crypt foci in rat colonic mucosal crypts in vivo. Carcinogenesis 24: 491-495 https://doi.org/10.1093/carcin/24.3.491
  12. Formica JV, Regelsom W. 1995. Review of the biology of quercetin and related bioflavonoids. Food Chem Toxicol 33: 1061-1080 https://doi.org/10.1016/0278-6915(95)00077-1
  13. Pitta PG. 2000. Flavonoids as antioxidants. J Nat Prod 63: 1035-1042 https://doi.org/10.1021/np9904509
  14. Rice-Evens CA, Miller NJ, Paganga G. 1997. Antioxidant properties of phenolic compound. Trends Plant Sci Rev 2: 152-159 https://doi.org/10.1016/S1360-1385(97)01018-2
  15. Cotelle N, Bernier JL, Catteau JP, Pommery J, Wallet JC, Gaydou EM. 1996. Antioxidant properties of hydroxyl- flavones. Free Rad Biol Med 20: 35-43 https://doi.org/10.1016/0891-5849(95)02014-4
  16. Zin ZM, Abdul-Hamid A, Osman A. 2002. Antioxidative activity of extracts from Mengkudu (Morinda citrifolia L.) root, fruit and leaf. Food Chem 78: 227-231 https://doi.org/10.1016/S0308-8146(01)00402-2
  17. He A, Wang M, Hao H, Zhang D, Lee KH. 1998.  Hepato-protective triterpenes from Sedum sarmentosum. Phytochemistry 49: 2607-2610 https://doi.org/10.1016/S0031-9422(98)00434-8
  18. Oh H, Kang DG, Kwon JW, Kwon TO, Lee SY, Lee DB, Lee HS. 2004. Isolation of angiotension converting enzyme (ACE) inhibitory flavonoids from Sedum sarmentosum. Biol Pharm Bull 27: 2035-2037 https://doi.org/10.1248/bpb.27.2035
  19. Kang TH, Pae HO, Yoo JC, Kim NY, Kim YC, Ko GI, Chung HT. 2000. Antiproliferative effects of alkaloids from Sedum sarmentosum on murine and human hepatoma cell lines. J Ethnopharmacology 70: 177-182 https://doi.org/10.1016/S0378-8741(99)00164-6
  20. Blios MS. 1958. Antioxidant determination by the use of a stable free radical. Nature 181: 1199-1200 https://doi.org/10.1038/1811199a0
  21. Gutfinger T. 1980. Polyphenols in olive oils. J Am Oil Chem Soc 58: 966-968 https://doi.org/10.1007/BF02659771
  22. Osawa T, Namiki M. 1981. A novel type of antioxidant isolated from leaf wav of Eucalyptus leaves. Agric Biol Chem 45: 735-739 https://doi.org/10.1271/bbb1961.45.735
  23. Iwai K, Nakaya N, Kawasaki Y, Matsue H. 2002. Antioxidative functions of natto, a kind of fermented soybeans : Effect on LDL oxidation and lipid metabolism in cho-lesterol-fed rats. J Agric Food Chem 50: 3597-3601 https://doi.org/10.1021/jf0117199
  24. Chu YH, Chang CL, Hsu HF. 2000. Flavonoid content of several vegetables and their antioxidant activity. J Sci Food Agric 80: 561-566 https://doi.org/10.1002/(SICI)1097-0010(200004)80:5<561::AID-JSFA574>3.0.CO;2-#
  25. Xiao-Dong L, Margaret JB, Edward J, Kennelly EJ. 2002. Polyphenolic antioxidants from the fruits of Chrysophyllun cainito L. (Star Apple). J Agric Food Chem 50: 1379-1382 https://doi.org/10.1021/jf011178n
  26. Proteggente AR, Pannala AS, Paganga G, Van BL, Wagner E, Wiseman S, Van DPF, Dacombe C, Rice-Evans CA. 2002. The antioxidant activity of regularly consumed fruit and vegetables reflects their phenolic and vitamin C composition. Free Rad Res 36: 217-233 https://doi.org/10.1080/10715760290006484
  27. Shela G, Milena C, Ivana M, Ratiporn H, Park YS, Jung ST, Kazutaka Y, Alma LMA, Elena K, Simon T. 2004.  Characterization of antioxidant compounds in Jaffa sweeties and white grapefruits. Food Chem 84: 503-510 https://doi.org/10.1016/S0308-8146(03)00127-4

피인용 문헌

  1. Plant regeneration and soil acclimatization through photoautotrophic culture from leaf explant of a rare species in Sedum tosaense Makino vol.40, pp.2, 2013, https://doi.org/10.5010/JPB.2013.40.2.079
  2. Physicochemical Characteristics and Antioxidant Capacity of Rice Cake (Sulgitteok) Supplemented with Lyophilized Sedum sarmentosum (Dolnamul) Powder vol.17, pp.2, 2012, https://doi.org/10.3746/pnf.2012.17.2.152
  3. Water Dropwort (Ostericum sieboldii) andSedum(Sedum sarmentosum) Delay H2O2-Induced Senescence in Human Diploid Fibroblasts vol.12, pp.3, 2009, https://doi.org/10.1089/jmf.2008.1111
  4. Identification of d-friedoolean-13-en-3-one (Taraxerone) as an antioxidant compound from sedom (Sedum sarmentosum) vol.21, pp.2, 2012, https://doi.org/10.1007/s10068-012-0061-x