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KMID : 1134820120410101331
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Journal of the Korean Society of Food Science and Nutrition
2012 Volume.41 No. 10 p.1331 ~ p.1337
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Antioxidative Effects of Campanula takesimana Nakai Extract
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Kim Mi-Seon
Kim Kyoung-Hee
Yook Hong-Sun
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Abstract
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The study analyzed the total polyphenolic contents, DPPH radical scavenging activities, ABTS radical scavenging activities, reducing power levels, SOD-like activities, and tyrosinase inhibition activities of fractions from Campanula takesimana Nakai extract. Total polyphenolic content of the ethyl acetate fraction from Campanula takesimana Nakai extract was the highest. The ethyl acetate fraction of Campanula takesimana Nakai extract showed the lowest IC50 value (0.13 mg/mL) as well as greater than 98% ABTS radical scavenging activity, which was similar to ascorbic acid. Further, reducing power was significantly higher in the ethyl acetate fraction. The SOD-like activity of edible plant was 70.56% (n-butanol fraction) and 62.27% (ethyl acetate fraction) at 1 mg/mL. Tyrosinase inhibition activity of Campanula takesimana Nakai extract was reduced to 34.77% in the n-butanol fraction and 30.85% in the ethyl acetate fraction at 5 mg/mL. These results suggest that the ethyl acetate and n-butanol fractions of Campanula takesimana Nakai extract could be applicable as food additives or cosmeceutical ingredients.
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KEYWORD
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Campanula takesimana Nakai, antioxidant, free radical, tyrosinase
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