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KMID : 1134820100390060789
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Journal of the Korean Society of Food Science and Nutrition
2010 Volume.39 No. 6 p.789 ~ p.795
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Antioxidant Activity of Solvent Fractions from Cultivated and Wild Gromwell
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Kim Jin-Sook
Kang Myung-Hwa
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Abstract
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In order to set up an accurate quality criteria for the Boraginaceae that have been traditionally used for medical purposes and food colorant, and to assess its viability as functional food ingredient, antioxidant tests were conducted on the wild and cultivated plants. Variety of indicators including total contents of phenol, DPPH, SOD-liked effect, hydroxy radical-scavenging effect, lecithin oxidation inhibitory effect, etc were analyzed. Wild and cultivated gromwell"s total contents of phenol in their methanol extracts were 0.14% and 0.13%, while they were most active in ethyl acetate extracts and n-hexane extracts, respectively. IC?? values of methanol extract of the wild and cultivated plants were 794.41 ㎍/mL and 971.86 ㎍/mL, indicating that the wild plant is more responsive (p＜0.05) to low concentration. Also the wild and cultivated plants were most active in ethyl acetate fraction and n-hexane extracts when their IC?? values were measured by each solvent extracts. SOD-liked effects of both plants were concentration dependent while methanol extracts were more active (p＜0.05) in 500 ㎍/mL than other solvent extracts. Hydroxy radical-scavenging effect of both plants showed less than 50% activity in concentration of 1,000 ㎍/mL except in chloroform fraction and n-hexane fraction. Lecithin oxidation inhibitory effects of the wild and cultivated plants were active in methanol and solvent extracts of 200∼1000 ㎍/mL. Especially it showed 90% of high inhibitory effect in 1,000 ㎍/mL of chloroform fraction. Hence, both wild and cultivated Boraginaceae were analyzed to be viable as functional food ingredient.
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KEYWORD
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gromwell, antioxidant activity, Boraginaceae
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