A Study of Antioxidant and Antibacterial Activates of the Extraction of Perscaria hydropiper L.

  • Oh, Sun-Min (Graduate School of East-West Medical Science, Kyung Hee University) ;
  • Oh, Kwang-Yul (Professional Graduate School of Oriental Medicine, Wonkwang University) ;
  • Ahn, Sun-Choung (Division of Food Science & Culinary Arts, Shin Han University)
  • Received : 2016.04.29
  • Accepted : 2016.09.20
  • Published : 2016.09.30

Abstract

This purpose of this study is to examine the antioxidant and antimicrobial activities of Persicaria hydropiper L. extract in 70% ethanol and in water, a medicinal herb, as an effort to examine the potential of medicinal herbs for development of antioxidants and natural preservative substitutes. The total poly-phenol content in the 70% ethanol extract and in the water extract were 19.88 mg/g and 7.46 mg/g, respectively. The DPPH radical scavenging activity was 90.99% and 64.98% in the 70% ethanol extract and water extract, in which 70% ethanol extract showed a higher activity. The antioxidant effect of Persicaria hydropiper L. extract appears to be very good and due to its excellent growth inhibitory effect on food-poisoning-causing microorganisms in the food, it is thought to be utilized as a potential natural preservative substitute in many areas.

Keywords

References

  1. Marples RR (1974). The microflora of the face and acne lesions. J invest Dermatol 62:326-331. https://doi.org/10.1111/1523-1747.ep12724285
  2. Korea Medicinal Plant Research (2009). Medicinal Plant. p. 151.
  3. Zhoh CK, Kim BN, Hong SH, and Han CG (2002). The antimicrobial effects of natural aromas for sub stitution of parabens. J Soc Cosmetics Scientist Korea 28:166-18.
  4. Kim JE, Kim EH, and Park SN (2010). Anibaterial activity of Persicaria hyropiper extracts and its application for cosmetic material. Kor J Microbiol Biotechnol 38:12-115.
  5. Chung MS, Um HJ, Kim CK, Kim GH (2007). Development of functional tea product using Cirsium joponicum. Korean J Food Culture 22:261-265.
  6. Shon HY, Ryu HY, Jang HS, Park YM, Kim SY (2008). Evaluation of antimicrobial, antihrombin, and antioxidant activity of aerial part of Saxifroga stolonifera. Kor J Microbial Biotechnol 36:195-200.
  7. Moon JS, Kim SJ, Park YM, Hwang IS, Kim EH, Park JW, Park IB, Kim SW, Kang SG, Park YK, Jung ST (2004). Antimicrobial effect of methanol extracts from some medicinal herbs and the content of Phenolic compouds. Korean Journal of Food Presevation 11:207-213.
  8. Lee JS, Kang YH, Kim KK, Lim JC, Kim TW, Choen M (2013). Characteristics and antiocidative activity of fermented mixed grain beverages produced by different microbial species. J Korean Soc Food Sci Nutr 42:1175-1182. https://doi.org/10.3746/jkfn.2013.42.8.1175
  9. FAO (2008). Cimate change : Implications for food safety. Availvable from http://www.fao.org/ag/AGN/agns/files/HLC1_Chang_food_Safety_pdf
  10. Yasmine M (1997). Global estimation of foodborne disease. World Health Statistics Quarterly 50:5-11.
  11. Yoon HJ, Cho YH, Park J, Lee CH, Park SK (2001). Assessment of estimated daily intakes of sorbates, benzoates, and esters of p-hydroxybenzoic aicd for average consumers. Korea J FdHyg Safety 16: 53-60.
  12. Han MY, Ahn MS (1998). A study on purchase action of processed foods and the recognition for food additives of urban housewives. Korean J Dietary Culture 13:119-121.
  13. Oh DW, Han SS, and park BK (1998). Antimicrobial acrivities of natural medical herb on the food spoilage or foodborne disease microorganism. Kor J Food Sci Technol 30:957-963.
  14. Choi SH, Lee JY, Park EY, Won J, Hong KH (2008). Assessment of estimated daily intakes of preservatives in the Korean population. Kor J Food Sci Technol 40:503-509.
  15. Codex Committee on food Addictives and Contaminants (1996). Consideration of the Proposed Draft Revised Annex A to the Codex General Standard for Food Additives. CX/FAC 97/9 Codex Alimentarius Commision. Geneva, Switzerland.
  16. KFDA (2004). Daily Dietary Intake of Food Additive by Korean Population Korea Food & Drug Administration. Seoul, Korea.
  17. Choi HY (2009). Antimicrobial activity of Salvia miltiorrhize Bunge extract and Its effects on quality characteristics in Sulgidduk. Kor J Food & Nutr 22:321-331.
  18. Lee KS, Oh CS, Lee KY (2006). Antimicrobial effect of the fractions extracted from a lotus (Nelumbo nucifera) leaf. J Korean Soc Food Sci Nutr 35:219-223. https://doi.org/10.3746/jkfn.2006.35.2.219
  19. Jung SA, Kim DH, Kim KBWR, Kim HJ, Jeong DH, Kang BK, Nark SW, Park WM, Kim BR, Byun MW, Ahn DH (2013). Inhibitory effects of histamine production in mackerel muscle by medicinal herbs and seaweed extracts. J Korean Soc Food Sci Nutr 42:1263-1269. https://doi.org/10.3746/jkfn.2013.42.8.1263
  20. Cho MH, Bae EK, Ha SD, Park JY (2005). Application of natural antimicrobials to food industry. Food Science and Industry 38:36-45.
  21. Shin DH, Kim MS, Han JS (1997). Antimicrobial effect of ethanol extracts from some medicinal herbs and their fractionates against foodborn bacteria. Korean J Food Sci Technol 29:808- 816.
  22. Kim JE, Kim EH, and Park SN (2010). Component analysis of Persicaria hydropiper L. extracts. J Soc Cosmet Sci Kor 36:89-92.
  23. Kim DI, Lee SH, Hur EY, Cho SH, Park HJ (2005). Screening of natural plant resources with acetylcholines terase inhibition and antioxidant activity. Kor J Food Sci Nutr 34:423-432.
  24. Lee SO, Lee HJ, Yu MH, Im HG, Lee IS (2005). Total polyphenol contents and antioxidant activities of methanol extracts from vegetables produced in Ullung Island. Kor J Food Sci Technol 39:233-240.
  25. Ha GJ, Jeong CH, Jeong HR, Heo HJ, Shon GM, Rho CW, Kim NK (2011). Antioxidant activities from the different parts of Artemisia arayi H. using an in vitro System. Journal of Agriculture & Life science 45:109-117.
  26. Jeon JM, Choi SK, Kim YJ, Jang SJ, Cheon JW, Lee HS (2011). Antioxidant and antiaging effect of ginseng berry extract fermented latic acid bacteria. J Soc Comet Scientists Korea 37:75-81.
  27. Park MR, Yoo C, Chang YN, Ahn BY (2012). Change of total polyphenol content of fermented Gastrodia elata Blume and radical scavenging. Korea J Plant Res 24:379-386.
  28. Ahn ES, Kim MS, Shin DH (1994). Screening of natural antimicrobial edible plant extract for Dooboo, Fish paste, Makkoli spoilage microorganism. Kor J Food Sci Technol 26:733-739.