Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
권호 표지

Antioxidant Activities of Naturaceuticals Extract In Vitro

  • Park, Sung-Jin (Dept. of Tourism & Food Service, Hallym Polytechnic University) ;
  • Kwon, Woo-Taeg (Dept. of Environmental Health & Safety, Eulji University) ;
  • Rha, Young-Ah (Dept. of Food Technology and Services, Eulji University)
  • Received : 2014.08.03
  • Accepted : 2014.10.20
  • Published : 2014.10.31
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Abstract

In this study, we examined the antioxidant activity of the naturaceutical extract in vitro using total phenolic contents, total flavonoids contents, DPPH radical scavenging activity, reducing power assay, and phenolic acid contents. The total phenolic and total flavonoids contents of naturaceutical extract were 5.46 mg/g, 2.21 mg/g, respectively. The DPPH radical scavenging activity of natraceutical extract varied from 18.77 ($200{\mu}g/mL$) to 3.44 ($1,000{\mu}g/mL$). The reducing power of the natraceutical extract absorbance varied from 1.07 (0.78 mg/mL) to 3.44 (12.5 mg/mL), and reducing power of extract presented a concentration-dependent activity increase. The highest amounts of trans-ferulic acid, p-hydroxybenzoic acid, p-coumaric acid, vanillin, vanillic acid, p-hydroxybenzaldehyde, and trans-cinnamic acid were observed in the naturaceutical extract at the levels of 750.79, 619.75, 531.34, 222.04, 219.28, 107.40, and $89.56{\mu}g/g$, respectively. The results imply that this antioxidant effect of the naturaceuticals extract could be harnessed in the management and prevention of degenerative diseases associated with oxidative stress.

Keywords

References

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