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KMID : 0861020190340010059
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Korea Journal of Herbology
2019 Volume.34 No. 1 p.59 ~ p.65
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Antioxidant Effects of Ethanol Extracts from Different Parts of Portulacae Herba
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Jung Kyung-Hee
Ji Yoon-Sun
Kil Ki-Jung
Yoo Ji-Hyun
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Abstract
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Objectives : This study reviewed the antioxidant activity of each part of Portulacae Herba (PH) in order to better analyze the possibility of PH being used as a natural material.
Methods : The root, stem, and leaves of the PH were separated, dried at 50℃, put in a 70% ethanol and then extracted three times every six hours. Antioxidant activities was performed by measuring the total polyphenol and total flavonoid contents, DPPH, ABTS, nitrite, hydroxyl radical scavenging activity, and Fe2+ chelating.
Results : The total polyphenol and total flavonoid contents was highest in the root, then the leaves, and lastly the stem. DPPH and ABTS radical scavenging activities for the root extract indicated the highest activity followed by the leaf and stem extracts. It also showed similar activity to that of the ascorbic acid. Hydroxyl radical scavenging activity and Fe2+ chelating activity resulted to be highest in the root extract and then the leaf and stem extracts. Nitrite scavenging activity decreased with higher pH levels, and activity was highest in the order of root extract, leaf extract, and stem extract. Also, in reaction to a solution with a pH 1.2 level, the root extract showed similar scavenging activity to that of BHT.
Conclusions : Therefore, based on the above results, it was verified that the roots of PH have a high antioxidant level, and they can be considered to have potential to be applied to functional food, cosmetics, and medicine with antioxidant efficacy.
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KEYWORD
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Portulacae Herba, Antioxidant, Ethanol Extracts, Root, Stem, Leaves
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