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KMID : 1134820130420030369
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Journal of the Korean Society of Food Science and Nutrition
2013 Volume.42 No. 3 p.369 ~ p.377
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In vitro Antioxidant, Anti-allergic and Anti-inflammatory Effects of Ethanol Extracts from Korean Sweet Potato Leaves and Stalks
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Kwak Chung-Shil
Lee Kun-Jong
Chang Jin-Hee
Park June-Hee
Cho Ji-Hyun
Park Ji-Ho
Kim Kyung-Me
Lee Mee-Sook
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Abstract
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In order to increase the utilization of sweet potato leaves and stalks as much as roots, it is necessary to study their beneficial potential. In this study, the antioxidant, antiallergic and anti-inflammatory effects of sweet potato leaves and stalks were evaluated by measuring total polyphenol and flavonoid contents, DPPH radical scavenging effects, the reducing power and inhibition effects on xanthine oxidase (XO), 5-lipoxygenase (LOX), and cyclooxygenase (COX)-2 activities. Blanched sweet potato leaves (SL), raw whole purple stalks (ST) and peeled stalks (PST) were freeze-dried and extracted with 95% ethanol. Total polyphenol content was highest in SL (11.03 mg/g), followed by ST (0.87 mg/g), and PST (0.37 mg/g). Total flavonoid content was highest for SL (9.01 mg/g), followed by ST (0.50 mg/g) and PST (0.25 mg/g). The IC50 for DPPH radical scavenging effects was highest for SL (43.6 μg/mL), followed by ST (308.4 μg/mL) and PST (1,631.3 μg/mL). The reducing power was highest for SL (59.72 μg ascorbic acid eq./mL), followed by ST (12.56 μg ascorbic acid eq./mL) and PST (2.18 μg ascorbic acid eq./mL) with 1,000 μg/mL of ethanol extract. The inhibition rate on XO activity was highest for SL (13.06%), followed by ST (5.05%) and PST (0.0%) at 250 μg/mL extract treatment. The inhibition rate on COX-2 activity was highest for SL (55.34%), followed by ST (2.18%) and PST (0.0%) at 250 μg/mL extract treatment. The inhibition rate on 5-LOX activity was highest for SL (91.16%), followed by ST (33.38%) and PST (14.93%) at 50 μg/mL treatment. Taken together, sweet potato leaves showed high antioxidative, anti- allergic and anti-inflammatory activities, especially with very strong inhibition effects on 5-LOX activity. These beneficial effects of sweet potato leaves might be mainly caused by the high content of polyphenols and flavonoids.
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KEYWORD
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sweet potato leaf, antioxidant effect, xanthine oxidase, 5-lipoxygenase, cyclooxygenase-2
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