Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Antioxidant Activity and DNA Damage Protective Effect of a Robinia pseudoacacia L. Flower Extract

아까시 꽃 추출물의 항산화 활성 및 DNA 손상 억제 효과

  • Kim, Su-Jung (Dept. of Food Science and Biotechnology, Kyungnam University) ;
  • Seo, Go-Un (Dept. of Food Science and Biotechnology, Kyungnam University) ;
  • Seo, Bo-Young (Dept. of Food and Nutrition, Kyungnam University) ;
  • Park, Eun-Ju (Dept. of Food and Nutrition, Kyungnam University) ;
  • Lee, Seung-Cheol (Dept. of Food Science and Biotechnology, Kyungnam University)
  • 김수정 (경남대학교 식품생명학과) ;
  • 서고운 (경남대학교 식품생명학과) ;
  • 서보영 (경남대학교 식품영양학과) ;
  • 박은주 (경남대학교 식품영양학과) ;
  • 이승철 (경남대학교 식품생명학과)
  • Published : 2011.08.30
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Abstract

The antioxidant properties of Robinia pseudoacacia L. water and 70% ethanol extracts were evaluated by determining total phenolic content (TPC), DPPH radical scavenging activity (RSA), and reducing power (RP). The water extract showed higher TPC (9.07 mg/g gallic acid equivalents) and RP than those of ethanol extract, whereas ethanol extract had greater DPPH RSA. The R. pseudoacacia L. extracts also showed antigenotoxic effects for 200 ${\mu}M$ $H_2O_2$-induced DNA damage in human leukocytes. The 200 ${\mu}M$ $H_2O_2$-induced DNA damage decreased following treatment with the water extract. Reductions in DNA damage with 50 ${\mu}g/ml$ of the water and ethanol extracts were 46.5 and 32.4%, respectively.

아까시 꽃 10 g에 200 mL의 두 가지 용매(물, 70% 에탄올)를 각각 가하여 추출한 다음, 농축하여 각각의 용매별 추출물을 얻었다. 이 용매별 추출물을 이용하여 아까시 꽃의 항산화 활성을 조사하였다. 그 결과, 총 페놀 함량은 물 추출물이 9.07 mg GAE/g로 70% 에탄올 추출물보다 높았고, 총 플라보노이드 함량은 70% 에탄올 추출물에서 0.04 mg CE/g, 물 추출물은 0.03 mg CE/g으로 나타났다. DPPH 라디칼 소거능은 대부분 70% 에탄올 추출물이 물 추출물 보다 더 높은 활성을 나타내었고, 환원력의 경우에는 물 추출물의 환원력은 1,000 mg/mL의 농도에서 0.438로 가장 높았으며 70% 에탄올보다 더 높은 경향을 보였다. Comet assay를 이용한 항유전독성의 효과 분석 결과, 물 추출물에서는 모든 농도에서 유의적인 DNA 손상 억제력을 보였으며, 에탄올 추출물에서는 고농도(10, 50 ${\mu}g/ml$)에서 DNA 손상이 감소되는 것을 알 수 있었다.

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References

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