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KMID : 1134820080370060677
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Journal of the Korean Society of Food Science and Nutrition
2008 Volume.37 No. 6 p.677 ~ p.683
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Antioxidative Activity of Extracts from Wisteria floribunda Flowers
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Oh Won-Kyeong
Jang In-Cheol
Jeon Kyung-Im
Park Eun-Ju
Park Hae-Ryong
Lee Seung-Cheol
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Abstract
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The antioxidant activities of Wisteria floribunda flowers (WFF) were evaluated. The samples were prepared by extracting separately two different colored flowers (purple and white) with four different solvents (methanol, ethanol, acetone, and water). The antioxidant properties were evaluated by determining total phenolic contents (TPC), radical scavenging activity (RSA), and reducing power (RP). Water extract from purple WFF and ethanol extract of white WFF showed the highest total phenol contents (491 and 787 ㎛ gallic acid equivalents), respectively. Water extracts of purple and white WFF also showed higher RSA. In the case of RP, ethanol extract of purple WFF, methanol and water extracts of white WFF showed relatively higher values. The 200 ㎛ H₂O₂ induced oxidative DNA damage in human leukocytes was significantly inhibited with WFF extracts excluding ethanol and acetone extracts of purple flowers. These results suggest that W. floribunda flowers have significant antioxidative activity and protective effect against oxidative DNA damage.
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KEYWORD
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Wisteria floribunda flower, antioxidant, DNA damage, comet assay
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