Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Analysis of Vicamine Using High Performance Liquid Chromatography and Antioxidant Activity of Vincaminor Extract

High performance liquid chromatography를 이용한 빈카민 분석 및 빈카마이너의 항산화능 측정

  • Jung, Jong-Hee (Department of Food Science and Technology, Dongguk University) ;
  • Back, Yu-Mi (Department of Food Science and Technology, Dongguk University) ;
  • Lee, Kwang-Geun (Department of Food Science and Technology, Dongguk University)
  • Published : 2008.10.31
Download PDF
⟨ Previous Next ⟩

Abstract

Vincamine, one of the major indole alkaloids in vincaminor (Vinca minor L.) is commonly used for treating cerebrovascular diseases. The antioxidant activity of vincaminor extracts and vincamine were measured by 1.1-diphenyl-2-picrylhydrazyl (DPPH) and lipid malonaldehyde (MA) assay. Vincaminor leaves were pulverized and extracted with various solvents such as water, methanol, and ethanol. The antioxidant activities of the extracts varied in accordance with solvents and assays. In DPPH assay, the water extract showed the highest antioxidant activity. In lipid MA assay, However, the ethanol extract inhibited MA formation from cod liver oil by 82% at the level of 5,000 ${\mu}g/mL$. Vincamine in the extract was analyzed by high-performance liquid chromatogram and the concentration of vincamine was 0.419$\pm$0.005 ${\mu}g/mL$.

빈카마이너 유효 성분인 빈카민은 인돌알카로이드의 일종으로 뇌혈관 질환 치료에 자주 사용 되어 왔다. 빈카마이너의 항산화능을 알아보기 위하여, 빈카마이너 추출액과 빈카민의 항산화능을 DPPH와 lipid MA 측정법으로 측정하였다. 빈카마이너 잎을 분쇄하여 물, 메탄올, 에탄올 용매로 추출하였다. 추출물의 항산화능은 추출용매와 측정방법에 따라 상이한 결과를 보였다. DPPH 방법으로 항산화능을 측정한 결과, 물 추출액에서 가장 높은 항산화능을 보였다. 그러나 lipid MA 측정법에 의한 결과에서는 에탄올 추출액이 5,000 ${\mu}g/mL$ 농도에서 대구 간유의 MA 형성을 82%까지 저해시킨 것으로 나타나 가장 높은 항산화능을 보였다. 빈카마이너 추출액 중 빈카민은 HPLC에 의해 분석되었으며 빈카민의 함량은 0.42$\pm$0.005 ${\mu}g/mL$이었다.

Keywords

References

  1. Pratt DE, Birac PM. Source of antioxidant activity of soybeans and soy products. J. Food Sci. 44: 1720-1722 (1979) https://doi.org/10.1111/j.1365-2621.1979.tb09125.x
  2. Schlittler E, Furlenmeier A. Vincamine, ein alkaloid aus Vinca minor L. (Apocynaceae). Helv. Chim. Acta. 36: 2017-2020 (1953) https://doi.org/10.1002/hlca.19530360742
  3. Trojanek J, Strouf O, Holubek, J, Cekan Z. Structure of vincamine. Tetrahedron Lett. 702-705 (1961)
  4. Juan YP, Tsai TU. Measurement and pharmacokinetics of vincamvincamine in rat blood and brain using microdialysis. J. Chromatogr. A 1088: 146-151 (2005) https://doi.org/10.1016/j.chroma.2005.01.043
  5. Hagstadius S, Gustafson L, Risberg J. The effects of bromvincamine and vincamine on regional cerebral blood flow and mental functions in patients with multi-infarct dementia. Psychopharmacology 83: 321- 326 (1984) https://doi.org/10.1007/BF00428538
  6. Smeyers YG, Smeyers NJ, Randez JJ, Hernandez-Laguna A, Galvez-Ruano E. A structural and pharmacological study of alkaloids of Vinca Minor. Molecular Engineering 1: 153-160 (1991) https://doi.org/10.1007/BF00420051
  7. Olpe HR, Steinmann MW. The effect of vincamine, hydergine, and piracetam on the firing rate of locus coeruleus neurons. J. Neural. Transm. 55: 101-109 (1982) https://doi.org/10.1007/BF01243753
  8. Kumaran A. Joel karunakaran R. Antioxidant and free radical scavenging activity of an aqueous extract of Coleus aromaticus. Food Chem. 97: 109-114 (2006) https://doi.org/10.1016/j.foodchem.2005.03.032
  9. Kim EY, Baik IH, Kim JH, Kim SL, Rhyu MR. Screening of the antioxidant activity of some medicinal plants. Korean J. Food Sci. Technol. 36: 333-338 (2004)
  10. Pyo YH, Ahn MS, Yim UK. Effects of tocopherols on the oxidation stability of evening primrose oil. Korean J. Food Sci. Technol. 22: 255-260 (1990)
  11. Lee DJ, Lee JY. Tocopherols and tocotrienols in cereal grains. Korean J. Crop Sci. 48: 1-12 (2003)
  12. Seog HM, Seo MS, Kim HM. Antioxidative activity of barley polyphenol extract (BPE) separated from pearling by-products. Korean J. Food Sci. Technol. 34: 889-892 (2002)
  13. Kim EY, Baik IH, Kim JH, Kim SL, Rhyu ML. Screening of the antioxidant activity of some medicinal plants. Korean J. Food Sci. Technol. 36: 333 -338 (2004)
  14. Park MJ, Jeon YS, Han JS. Antioxidative activity of mustard leaf kimchi added green tea and pumpkin power. J. Korean Soc. Food Sci. Nutr. 30: 1053-1059 (2001)
  15. Kim TS, Park HW, Park CG, Seong HJ, Ko SB, Jung JW, Kang MH. Comparison of antioxidative activities of cretalaria sessiflora L. extracts from leaves, seed, stem, and root J. Korean Soc. Food Sci. Nutr. 34: 1297-1301 (2005) https://doi.org/10.3746/jkfn.2005.34.9.1297
  16. Elsayed A, Aida A, Manal S. PMR assay of vincamine and formulations. Pharm. Acta. Helv. 73: 193-197 (1998) https://doi.org/10.1016/S0031-6865(98)00022-3
  17. Rassat J, Robenek H, Themann H. Changes in mouse hepatocytes caused by vincamin. N-S Arch. Pharmacol. 318: 349-357 (1982) https://doi.org/10.1007/BF00501177
  18. Boulat O, Waldmeier P, Maitre L. 3,4-Dihydroxyphenylacetic acid (DOPAC) as an index of noradrenaline turnover: Effects of hydergine$\circledR$ and vincamine. J. Neural Transm-Gen. 82: 181-195 (1990) https://doi.org/10.1007/BF01272761
  19. Chung KS, Suh YB, Hahn YH, Song YS, Ryu JC. Analysis of higenamine contents in plants with HPLC. Kor. J. Pharmacogn. 29(2): 129-135 (1998)
  20. Shehata MA, El Sayed MA, El Tarras MF, El Bardicy MG. Stability- indicating methods for determination of vincamine in presence of it degradation product. J. Pharmaceut. Biomed. 38: 72-78 (2005) https://doi.org/10.1016/j.jpba.2004.11.057
  21. Umano K, Dennis KJ, Shibamoto T. Analysis of free malonaldehyde in phtoirradiated corn oil and beef fat via a pyrazole derivative. Lipids 23: 811-814 (1988) https://doi.org/10.1007/BF02536226
  22. Ka MH, Choi EH, Chun HS, Lee KG. Antioxidative potential of aroma extracts isolated from selected medicinal plants. J. Agr. Food Chem. 53: 4124-4129 (2005) https://doi.org/10.1021/jf047932x
  23. Lee KG, Lee SE, Son DJ, Takeoka GR, Kim JH, Park BS. Antioxidant activity and characterization of volatile constituents of beechwood creosote. J. Sci. Food. Agr. 85: 1580-1586 (2005) https://doi.org/10.1002/jsfa.2156
  24. Oh JH, Kim EH, Kim JY, Moon YI, Kang YH, Kang JS. Study on antioxidant potency of green tea by DPPH method. J. Korean Soc. Food Sci. Nutr. 33: 1079-1084 (2004) https://doi.org/10.3746/jkfn.2004.33.7.1079
  25. Lee JM, Chang PS, Lee JH. Comparison of oxidative stability for the thermally-oxidized vegetable oils using a DPPH Method. Korean J. Food Sci. Technol. 39: 133-137 (2007)
  26. Salvatore C, Grazia P. Seperation of the four pairs of enantiomers of vincamine alkaloids by enantioselective high-performance liquid chromatography. J Chromatogr. A. 893: 47-54 (2002) https://doi.org/10.1016/S0021-9673(00)00688-9