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KMID : 0380620210530010055
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Korean Journal of Food Science and Technology
2021 Volume.53 No. 1 p.55 ~ p.62
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Comparison of antioxidant activities of sea buckthorn (Hippophae rhamnoides) leaf extracts at different ethanol ratios
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Park Min-Gyu
Joo Shin-Youn
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Abstract
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This study was conducted to investigate the potential of sea buckthorn leaf (SBL) as a natural antioxidant. SBL was extracted using different ethanol ratios (0, 40, 80, and 100%), and the resulting extracts were examined for their antioxidant contents and antioxidant activities using various methods. The 40% and 80% ethanol extracts (EEs) showed higher total polyphenol contents of 285.06 and 285.64 mg GAE/g respectively, than those in other solvents, and as the ethanol concentration increased, other antioxidant contents of the extracts increased. The 40% and 80% EEs recorded the highest radical scavenging activities against DPPH, superoxide?, ABTS+, nitrite scavenging activity (NO?), and reducing power (RP). The NO- and RP of the SBL EEs were higher than those of ascorbic acid or tannin, which are known as representative antioxidants. The results of this study, suggest that SBL is a potential source of natural antioxidants.
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KEYWORD
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sea buckthorn leaf, antioxidant content, antioxidant activity, DPPH radical scavenging activity, ABTS+ radical scavenging activity
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