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KMID : 1007520200290101425
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Food Science and Biotechnology
2020 Volume.29 No. 10 p.1425 ~ p.1432
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Antioxidant and anti-inflammatory activities of phenolic compounds extracted from lemon myrtle (Backhousia citriodora) leaves at various extraction conditions
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Kang Eun-Jung
Lee Jae-Kwon
Park Hye-Ryung
Kim Hoon
Kim Hyun-Seok
Park Ji-Yong
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Abstract
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Lemon myrtle leaves were extracted with ethanol at different temperatures (25, 50, and 80 °C) and times (2, 4, 6, and 10 h) to examine the effect of extraction conditions on total polyphenol contents (TPC), total flavonoid contents (TFC), their antioxidant, anti-inflammatory activities, and amount of phenolic compounds. Under optimal extraction conditions (80 °C and 6 h), the values were 23.37%, 102.72 mg gallic acid equivalents (GAE/g dry basis), 23.37 mg rutin equivalents (RE/g dry basis), 83.31%, 60.13%, and 1.10% for yield, TPC, TFC, DPPH, ABTS radical scavenging activity, and reducing power, respectively. In addition, total amount of the phenolic compounds of extract was determined as 43.9 μg/g. The anti-inflammatory effect was determined in lipopolysaccharide-stimulated RAW 264.7 cells and inhibited the production of inflammatory mediators such as nitric oxide (NO). These results indicate that extracts of lemon myrtle leaves have potential as a valuable natural product with antioxidant and anti-inflammatory.
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KEYWORD
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Lemon myrtle (Backhousia citriodora), Antioxidant activity, Anti-inflammatory activity, Nitric oxide, Antioxidant phenolic compound
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