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KMID : 1134820110400010047
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Journal of the Korean Society of Food Science and Nutrition
2011 Volume.40 No. 1 p.47 ~ p.55
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Antioxidative and Antimicrobial Activities of Aruncus dioicus var. kamtschaticus Hara Extracts
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Kim Mi-Seon
Kim Kyoung-Hee
Jo Ji-Eun
Choi Jong-Jin
Kim Young-Jin
Jang Soon-Ae
Yook Hong-Sun
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Abstract
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The solvent extracts of Aruncus dioicus var. kamtschaticus Hara, which were extracted by using several solvents with different polarities, were performed to investigate the antioxidant activities, whitening effect and antimicrobial activity. The content of total polyphenol of fractions from Aruncus dioicus var. kamtschaticus Hara extract showed the highest value (335.88±2.26 ㎎/g GAE) on ethyl acetate fraction. The ethyl acetate and n-butanol fractions were 0.06 ㎎/mL and 0.25 ㎎/mL as IC50 values on DPPH radical scavenging, and 99.16±0.09% and 89.29±0.64% on ABTS radical scavenging activity, respectively. Also, reducing power and FRAP value were significantly higher on ethyl acetate fraction. The SOD like activity showed 80.76±0.61% on ethyl acetate and 72.34±0.79% on n-butanol. Tyrosinase inhibition activities (at 5 ㎎/mL) were 59.08±0.98 % on ethyl acetate fraction. The chloroform fraction showed the strongest antimicrobial activities against B. cereus (14 ㎜), B. subtilis (12.5 ㎜), S. aureus (10.8 ㎜), E. coli (20.7 ㎜) at 0.1 ㎎/disc and the inhibition zone diameter of ethyl acetate fraction was 17.2 mm against E. coli at 0.5 ㎎/disc. The minimum inhibitory concentrations (MIC) of chloroform fraction against B. cereus and E. coli were 50 and 25 ㎍/mL, respectively. From these results, it is suggested that ethyl acetate and n-butanol fractions of Aruncus dioicus var. kamtschaticus Hara could be used as functional material for food additive ingredient and chloroform fraction could be suitable for the development of a food preservative.
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KEYWORD
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Aruncus dioicus var, kamtschaticusHara, antioxidant, free radical, antimicrobial activities, edible plant
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