Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Antioxidant Activities of Acidic Ethanol Extract and the Anthocyanin Rich Fraction from Aronia melanocarpa

아로니아 추출물 및 아로니아 안토시아닌분획의 항산화 활성 효과

  • Lim, Jung-Dae (Department of Herbal Medicine Resource, Kangwon National University) ;
  • Cha, Hwan-Soo (Korea Food Research Institute) ;
  • Choung, Myoung-Gun (Department of Herbal Medicine Resource, Kangwon National University) ;
  • Choi, Ri-Na (Department of Herbal Medicine Resource, Kangwon National University) ;
  • Choi, Duck-Joo (Department of Korean Master Work and Culinary Arts, JEI College) ;
  • Youn, Aye-Ree (Department of Korean Master Work and Culinary Arts, JEI College)
  • 임정대 (강원대학교 생약자원개발학과) ;
  • 차환수 (한국식품연구원) ;
  • 정명근 (강원대학교 생약자원개발학과) ;
  • 최리나 (강원대학교 생약자원개발학과) ;
  • 최덕주 (인천재능대학교 한식명품조리과) ;
  • 윤예리 (인천재능대학교 한식명품조리과)
  • Received : 2014.05.19
  • Accepted : 2014.09.15
  • Published : 2014.10.31
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Abstract

The objective of this study was to investigate the antioxidant activities and anthocyanin profiles in the anthocyanin rich fraction (ARFAM) of Aronia melanocarpa, which are considered functional substances and are available as food coloring agents in Korea. Anthocyanins were identified by reversed-phase C18 column chromatography and HPLC-DAD-ESI/MS analysis. The antioxidative activity of the acidic ethanol extract (AME) and the anthocyanin-rich fraction (ARFAM) was determined by scavenging of the diphenylpicrylhydrazyl (DPPH) radical, the hydroxy radical, and the superoxide anion in addition to reducing power using a commercial antioxidant as a reference.

Keywords

References

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