Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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Effect of Extraction Conditions on In Vitro Antioxidant Properties of Extracts from Hippophae rhamnoides Leaves

추출에 따른 갈매보리수 잎 추출물의 항산화 효능

  • Shin, Eon Hwan (Dept. of Hotel Service & Culinary Arts, Ulsan College)
  • 신언환 (울산과학대학교 호텔외식조리과)
  • Received : 2017.08.14
  • Accepted : 2017.12.08
  • Published : 2017.12.30
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Abstract

This study investigated optimal extraction conditions for application of Hippophae rhamnoides leaves as a natural antioxidant. Hippophae rhamnoides leaves were extracted using ethanol at various concentrations (0, 30, 50, and 70%) and extraction times (4, 8, and 12 hrs) at $70^{\circ}C$ and then evaluated for extraction yield (22.51%), total phenolic contents (84.21~149.25 mg/g), total flavonoid contents (63.10~124.14 mg/g), as well as antioxidant activities DPPH, ABTS radical scavenging activity, reducing power, and FRAP. Antioxidant activities (DPPH, ABTS radical scavenging activity, reducing power) were correlated with total phenolic and flavonoid contents. 70% EtOH extracts for 12 h at $70^{\circ}C$ showed the highest total phenolic and flavonoid contents with strong antioxidant activities, and that the leaves of Hippophae rhamnoides could be considerd as a candidate of new functional antioxidant agents. This extract could be a good source for natural antioxidants and good health food. This work offers would be useful for chemical and biological studies of natural plants and its products.

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References

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