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KMID : 0385220030130010008
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Korean Journal of Gerontology
2003 Volume.13 No. 1 p.8 ~ p.16
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Antimutagenic and Antioxidative Effects of Ethanol Extracts from Garlic, Ginger, Green onion and Red pepper
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Woo Mee-Kyung
Kwak Chung-Shil
Park Sang-Cheol
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Abstract
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Garlic, Ginger, Green onion and Red pepper are the representative seasonings for Korean foods. To investigate the antimutagenic effect and antioxidative effect of these four seasonings in vitro, it was extracted with ethanol from frozen-dried samples respectively at room temperature. Four sample extracts were tested the inhibition effects on the mutagenicity in Salmonella assay by Ames test, iron-induced linoleate peroxidation and malondialdehyde-bovine serum albumin(MDA-BSA) conjugation and DPPH(1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity. Ginger showed very strong antimutagenic effect of 100% inhibition on 2- nitrofluorene, sodium azide or 2-anthramine induced mutagenicities in Salmonella typimurium TA98 and TA100 at the level of 4.5 mg ethanol extract/assay, and also inhibited strongly on lipid peroxidation(75.7% inhibition), MDA-BSA conjugation(78.7% inhibition) and DPPH radical production(92.2% inhibition). Garlic showed also strong antimutagenicity, which was higher in TA100 (62.2-78.8% inhibition) than TA98 (24.2-37.1% inhibition) at 4.5 mg ethanol extract/assay, and inhibited effectively MDA-BSA conjugation(78.2% inhibition) and DPPH radical production(35.5% inhibition). Green onion and Red pepper inhibited mutagenicity in TA98 or TA100 by 0-28.6%, 8.5-16.9%, respectively. Red pepper inhibited the lipid peroxidation(60.9% inhibition) and MDABSA conjugation(70.1% inhibition) effectively. Especially, all of these four spices showed strong effects of inhibition on MDA-BSA conjugation. It is concluded that Garlic, Ginger, Green onion and Red pepper must give much of antimutagenic and antioxidative effects to Korean foods.
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KEYWORD
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Antimutagenic, Antioxidative, Ames test, Lipid peroxidation, DPPH radical scavenging
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