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KMID : 0380620100420040481
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Korean Journal of Food Science and Technology
2010 Volume.42 No. 4 p.481 ~ p.487
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Nutritional Components and Their Antioxidative Protection of Neuronal Cells of Litchi (Litchi chinensis Sonn.) Fruit Pericarp
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Jeong Hee-Rok
Kim Yeon-Su
Jeong Chang-Ho
Kim Dae-Ok
Heo Ho-Jin
Choi Gwi-Nam
Kim Ji-Hye
Kwak Ji Hyun
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Abstract
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The nutritional components, antioxidant, and neuroprotective effects of water and a 50% methanol extract from litchi fruit pericarp were investigated. The most abundant mineral, amino acid, and fatty acid were K, proline, and palmitic acid, respectively. In addition, the total water phenolics and 50% methanol extracts were 8.02 and 12.28 mg/g, respectively.
The DPPH, ABTS radical scavenging activities and ferric reducing antioxidant power of the water and 50% methanol extracts showed dose-dependent antioxidant activity. In a cell viability assay using MTT, almost all extracts showed a protective effect against H2O2-induced neurotoxicity, and lactate dehydrogenase leakage was also inhibited by the pericarp extracts. In particular, the 50% methanol extract showed a higher cell membrane protective effect than the water extract at the highest concentration. Consequently, these data suggest that litchi fruit pericarp can be utilized as an effective and safe functional food substances for natural antioxidants and may reduce the risk of neurodegenerative disorders.
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KEYWORD
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antioxidant activity, neuronal cell protective effect, litchi fruit pericarp, Litchi chinenesis
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