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KMID : 0665220210340050477
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Korean Journal of Food and Nutrition
2021 Volume.34 No. 5 p.477 ~ p.486
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Evaluation of the Physiological Activity and Identification of the Active Ingredients of Crab Apple (Malus prunifolia Borkh.) Extrat
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Shin Hyun-Young
Kim Hoon
Jeong Eun-Jin
Kim Hyun-Gyeong
Lee Kyung-Haeng
Bae Yun-Jung
Kim Woo-Jung
Lee Sang-Hyun
Yu Kwang-Won
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Abstract
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To utilize Malus pruniforia Borkh. as a functional material, cold-water (CW), hot-water (HW), and 70% ethanol (EtOH) extracts were prepared, and their antioxidant and anti-inflammatory activities were compared. The antioxidant activity of the HW extract evaluated by ABTS and DPPH radical scavenging and FRAP activity was significantly effective. The total polyphenol content of the HW extract was also higher by 15.5±0.7 mg GAE/g extract compared to other extracts. The EtOH extract showed significantly decreased TNF-α (39.8%), IL-6 (65.5%), and NO (34.9%) levels in RAW 264.7 cells compared to the LPS-induced control group.
The levels of IL-6 (21.1%) and IL-8 (19.3%) were significantly decreased by treatment of EtOH extract in HaCaT keratinocytes induced with TNF-α and IFN-γ. The UHPLC-MS results indicated that the EtOH extract might have chlorogenic acid and phlorizin as the major compounds. This was validated using HPLC-DAD, which showed that the EtOH extract had higher levels of chlorogenic acid and phlorizin (1,185±58 and 470±10 μg/g extract, respectively). In conclusion, the present study suggested that the anti-inflammatory activity of the EtOH extract was more effective than the CW and HW extracts, and chlorogenic acid and phlorizin could be used as indicator compounds and functional substances.
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KEYWORD
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Malus prunifolia Borkh., solvent extract, antioxidant, anti-inflammatory activity, indicator compoun
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