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KMID : 1134820130420030378
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Journal of the Korean Society of Food Science and Nutrition
2013 Volume.42 No. 3 p.378 ~ p.383
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Antioxidant and Alcohol Degradation Activities of Extracts from Acer tegmentosum Maxim
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Choi Jun-Hyeok
Lee So-Hee
Park Yun-Hee
Lee Sung-Gyu
Jung Young-Tae
Lee In-Seon
Park Jun-Hong
Kim Hyun-Jeong
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Abstract
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The purpose of this study is to evaluate the antioxidant activities of extracts from Acer tegmentosum Maxim. (AT) and the ability of these extracts to reduce the serum alcohol concentration in rats administered alcohol. The total amount of polyphenols in hot water and ethanol extracts from AT were 71.93±2.2 μg/mg and 152.69 ±1.25 μg/mg, respectively, while the total amount of flavonoids in hot water and ethanol extracts from AT were 7.51±1.34 μg/mg and 5.01±0.83 μg/mg, respectively. FRAP values in AT extracts were 1.67～1.75 μM/μg. AT extracts were capable of directly scavenging DPPH and ABTS free radicals, with higher inhibitory activities for TBA. The hepatoprotective effect of hot water extracts from AT against ethanol-induced oxidative damage was investigated. Ethanol-induced damage on HepG2 liver cells were protected by hot water extracts from AT. Administration of hot water extracts from AT (200 mg/kg) had reduced serum alcohol levels in acute alcohol-treated rats. These results indicate that AT extracts can be protective against alcohol-induced toxicity, potentially through its antioxidant properties.
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KEYWORD
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Acer tegmentosum Maxim., antioxidant, alcohol, HepG2, liver
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