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KMID : 0665420160310050481
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Korean Journal of Food Culture
2016 Volume.31 No. 5 p.481 ~ p.488
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Antioxidant and Anti-Inflammatory Activities of Extracts from Eugenia caryophyllata Thunb
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Oh Hee-Kyung
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Abstract
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The objective of this study was to investigate the antioxidant and anti-inflammatory activities of Eugenia caryophyllata
Thunb. water and 70% ethanol extracts. The content of total polyphenol was significantly higher in water extract than in
70% ethanol extract. The DPPH radical scavenging activity of water extract was similar to that of Vit. C at a concentration
of 1,000 μg/mL. The ABTS radical scavenging activities of water and 70% ethanol extract were similar to that of Vit. C at
a concentration of 1,000 μg/mL. SOD-like activity of water extract was higher than that of 70% ethanol extract at a
concentration of 1,000 μg/mL but lower than that of Vit. C. The DPPH radical scavenging activity, ABTS radical scavenging
activity, and SOD-like activity increased as concentrations of water and 70% ethanol extracts increased. Cell cytotoxicity was not observed at all concentrations except at 100 μg/mL concentration of water extract. Inhibitory activity on NO production effect of water extract was significantly higher than that of 70% ethanol extract. These results show that E. caryophyllata Thunb. has potent biological activities, and their activities were different depending on extraction solvent.
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KEYWORD
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Eugenia caryophyllata Thunb., ABTS radical scavenging, Superoxide dismutase-like activity, anti-inflammation
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