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KMID : 0613820100200111625
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Journal of Life Science
2010 Volume.20 No. 11 p.1625 ~ p.1633
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Chemical Components and Antioxidative Effects of Eriobotrya japonica Lindl. Leaf
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Hwang Yun-Gyeong
Lee Jae-Joon
Kim Ah-Ra
Lee Myong-Ryeol
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Abstract
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This study was carried out to investigate the physicochemical compositions and antioxidative effects of Eriobotrya japonoca Lindl (Loquat). The proximate compositions of the loquat leaf on a dry matter basis were 8.78% moisture content, 6.74% crude protein, 7.87% crude fat, 6.99% crude ash, 43.61% dietary fiber and 26.01% carbohydrate. In analysis of free amino acids, 16 kinds total amino acid components, 17 kinds of components were isolated from loquat. The essential amino acids contained in loquat leaf accounted for 50.15% of total amino acids, while the non-essential amino acids accounted for 49.85%. In analysis of total fatty acids, only 5 kinds of acid were detected: lauric acid, myristic acid, pentadecanoic acid, stearic acid and oleic acid. The contents of vitamin A, vitamin E and vitamin C were 0.039 ㎎%, 0.096 ㎎% and 0.575 mg%, respectively. The mineral contents of loquat leaf were greater in order of Zn＜Mn＜Fe＜Na＜Mg＜K＜Ca. Organic acids including succinic acid, maleic acid and citric acid were detected. The major free sugars were identified as rhamose, galactose, glucose and lactose. Total polyphenol contents of loquat leaf ethanol extract were found to be 15.77 ㎎/ml in 500 ppm and 32.32 ㎎/ml in 1,000 ppm. Moreover, total flavonoid contents of loquat leaf ethanol extract were found to be 15.58 ㎎/ml in 500 ppm and 28.65 ㎎/ml in 1,000 ppm. The DPPH radical scavenging activity of loquat leaf ethanol extract in 1,000 ppm was high and similar to the BHA and BHT.
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KEYWORD
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Eriobotrya japonica Lindl. leaf, chemical components, total polyphenol, antioxidative effect
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