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KMID : 1134820130420101712
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Journal of the Korean Society of Food Science and Nutrition
2013 Volume.42 No. 10 p.1712 ~ p.1716
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Antioxidant and Xanthine Oxidase Inhibitory Activities of Hot Water Extracts of Medicinal Herbs
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Shin Yu-Jin
Hwang Jeong-Man
Lee Seung-Cheol
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Abstract
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In our study, as many as 29 edible medicinal herbs were selected for testing their ability in the effective treatment of gout based on oriental medicine theory. We extracted each medicinal herb (135 g) with 4 L of distilled water at 100～105°C for 210 min. Thereafter, we evaluated both the antioxidant and xanthine oxidase inhibition activities of the extracts obtained. Among all the edible medicinal herbs used in our study, only the extract from Scutellaria baicalensis Georgi (Korean name: hwang-geum) showed (1) the maximum total phenolic content (TPC) (2.25 mg gallic acid equivalent/mL), (2) DPPH radical scavenging activity (94.04%), and (3) xanthine oxidase inhibition activity (87.75%). We also observed that TPC was relatively highly correlated with both the DPPH radical scavenging activity (r=0.63) and xanthine oxidase inhibition activity (r=0.77). Our results suggest that S. baicalensis G. may be a potent antioxidant source for the extraction and development of nutraceuticals that may be utilized for effective treatment of gout.
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KEYWORD
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edible medicinal herbs, Scutellaria baicalensis Georgi, antioxidant activity, xanthine oxidase inhibitory activity, gout
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