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KMID : 1011620180340010027
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Korean Journal of Food and Cookey Science
2018 Volume.34 No. 1 p.27 ~ p.33
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Comparative Studies of the in vitro Antioxidant Properties of 80% Ethanol or Water Extracts of Formica rufa L. Gastrodia elata Blume, Cnidium officinale Makino and Their"s Mixture
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Hong Seok-Min
An Su-Mi
Jeong Bit-Na
Kang Myung-Hwa
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Abstract
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Purpose: Antioxidants are vital substances possess the ability to protect the body from damage caused by free induced oxidative stress.
Methods: In this study, antioxidative properties of 80% ethanol and water extracts Gastrodia elata Blume, Formica rufa L. and Cnidium officinale Makino. Extracts were examined antioxidant properties by different in vitro experiments including DPPH radical scavenging activity, hydroxyl radical scavenging activity, ABTs scavenging activity, reducing power assay for BHT equivalents, total phenolics for catechin equivalents.
Results: The present study revealed that fire F. rufa L. and G. elata Blume extracts from water and 80% ethanol highest DPPH radical scavenging activity. Hydroxyl radical scavenging activity and SOD-liked activity were the highest in G. elata Blume, F. rufa L., C. officinale Makino. Results of reducing power assay of F. rufa L. water or 80% ethanol were highest. ABTs radical scavenging activity was highest F. rufa L. and G. elata Blume, and the highest G. elata Blume, F. rufa L., and C. officinale Makino 80% ethanol.
Conclusion: The above results, the antioxidant activities of mixtures of two or three medicinal plants increased extracts.
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KEYWORD
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antioxidant activity, Formica rufa L., ABTs, DPPH, SOD-liked activity
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