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KMID : 1024420150190040320
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Food Engineering Progress
2015 Volume.19 No. 4 p.320 ~ p.328
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Anti-oxidant Effect of Ligularia fischeri Ethanol Extracts from District Areas in Korea
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Lee Jae-Yeon
Cho Young-Rak
Ahn Eun-Kyung
Seo Chan-Gon
Kim Jin-Kyu
Seo Dong-Wan
Oh Joa-Sub
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Abstract
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Ligularia fischeri (LF) (Ledebour) Turczaninow (Compositae) has been used as a medicine to treat erysipelas, scarlet fever, and rheumatic arthritis in traditional eastern Asia including Korea, China, and Japan. In this study, we investigated the anti-oxidant effect of LF using a variety of in vitro systems, DPPH, ABTS, and ORAC. To assess and compare the anti-oxidant effect and production places of LF, the ethanolic extract of LF from different places in Korea (Taebaek, Jeongseon, Yanggu, Pyeongchang, and Inje) were prepared. However, only the extract from Inje-county did have anti-oxidant activity, while other extract had little or no anti-oxidant activity. In addition, the compounds of LF ethanolic extract from Inje-area, such as chlorogenic acid, neochlorogenic acid, isochlorogenic acid A, isochlorogenic acid B, and isochlorogenic acid C were investigated in the same analysis. Isochlorogenic acid B and isochlorogenic acid C were the best effect of anti-oxidant among these compounds. Taken together, these findings provide the first description of anti-oxidant activities of LF from different production places in Korea, and suggest that LF from Inje-area has anti-oxidant effect.
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KEYWORD
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Ligularia fischeri , DPPH , ABTS , ORAC , anti-oxidant activity
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