Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Antioxidant and Anti-Inflammatory Activities of Extracts from Eugenia caryophyllata Thunb.

정향 열수 및 에탄올 추출물의 항산화 및 항염 효과

  • 오희경 (장안대학교 건강과학부 식품영양과)
  • Received : 2016.09.01
  • Accepted : 2016.10.13
  • Published : 2016.10.31
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Abstract

The objective of this study was to investigate the antioxidant and anti-inflammatory activities of Eugenia caryophyllata Thunb. water and 70% ethanol extracts. The content of total polyphenol was significantly higher in water extract than in 70% ethanol extract. The DPPH radical scavenging activity of water extract was similar to that of Vit. C at a concentration of $1,000{\mu}g/mL$. The ABTS radical scavenging activities of water and 70% ethanol extract were similar to that of Vit. C at a concentration of $1,000{\mu}g/mL$. SOD-like activity of water extract was higher than that of 70% ethanol extract at a concentration of $1,000{\mu}g/mL$ but lower than that of Vit. C. The DPPH radical scavenging activity, ABTS radical scavenging activity, and SOD-like activity increased as concentrations of water and 70% ethanol extracts increased. Cell cytotoxicity was not observed at all concentrations except at $100{\mu}g/mL$ concentration of water extract. Inhibitory activity on NO production effect of water extract was significantly higher than that of 70% ethanol extract. These results show that E. caryophyllata Thunb. has potent biological activities, and their activities were different depending on extraction solvent.

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References

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