The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Antioxidant Activities of Extracts from Different Parts of the Pine Tree

소나무 부위별 추출물의 항산화 활성

  • Ryu, Beom-Seok (Dept. of Food Science & Technology, Koera National University of Transportation) ;
  • Choi, Hee-Eun (Dept. of Food Science & Technology, Koera National University of Transportation) ;
  • Choi, Won-Seok (Dept. of Food Science & Technology, Koera National University of Transportation) ;
  • Lee, Nan-Hee (Dept. of Food Science and Nutrition, Daegu Hanny University) ;
  • Choi, Ung-Kyu (Dept. of Food Science & Technology, Koera National University of Transportation)
  • 유범석 (한국교통대학교 식품공학과) ;
  • 최희은 (한국교통대학교 식품공학과) ;
  • 최원석 (한국교통대학교 식품공학과) ;
  • 이난희 (대구한의대학교 한방식품조리영양학부) ;
  • 최웅규 (한국교통대학교 식품공학과)
  • Received : 2017.07.24
  • Accepted : 2017.09.06
  • Published : 2017.12.31
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Abstract

This study was conducted to investigate the antioxidant activities of extracts from various parts of the pine tree, which is known as a good source of functional food material. While ethanol extraction yields of pine bud and cone were higher than water extraction yields of pine bud and cone, water extraction yield of pine needle was higher than ethanol extraction yield of the pine needle. The content of polyphenols in the pine cone ethanol extract was 5 times higher than that in the pine bud and needle. Further, the content of flavonoids in the pine cone ethanol extract was 8 times higher than that in the pine bud and needle. DPPH radical scavenging effect of the pine cone ethanol extract was 3~5 times higher that of the pine bud and needle extract. Regardless of the extraction solvents, trolox equivalent antioxidant capacity (TEAC) and ferric reducing antioxidant power (FRAP) of the pine cone were stronger than those of the other parts of the pine tree. Taken together, it can be expected that the pine cone can be practically used as an antioxidant substance in food and beauty industries.

Keywords

References

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