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KMID : 1134820140430111709
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Journal of the Korean Society of Food Science and Nutrition
2014 Volume.43 No. 11 p.1709 ~ p.1715
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Effect of Extraction Methods on Antioxidant Activities of Mori ramulus
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Park Hye-Mi
Hong Joo-Heon
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Abstract
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The objective of this study was to examine the antioxidant activities of extracts from Mori ramulus using different extraction methods (HE, hot water extraction; EE, 50% ethanol extraction; UE, ultrasonic extraction; PE, pressured extraction). The extraction yield of PE (3.07%) was higher than that of UE (1.43%), EE (1.18%), and HE (1.07%). The total phenolic and flavonoid contents of EE were 334.66 mg/g, and 35.64 mg/g, respectively. The oxygen radical absorbance capacity (ORAC) of EE (3,483.37 μM/g FW) was higher than those of HE (2,687.52 μM/g FW), UE (2,300.45 μM/g FW), and PE (2,117.62 μM/g FW). The DPPH and ABTS radical scavenging activities of EE at 1,000 μg/mL were 65.84%, and 97.52%, respectively. The superoxide radical scavenging activity of EE was 67.77～98.74% (100～500 μg/mL) higher than those of other extracts. The ferric reducing antioxidant power and reducing power of EE were 189.00～974.80 μM, and 0.12～0.82, respectively. The tyrosinase inhibitory activity of EE (23.25～67.20%) improved with an increase treatment concentration. The antioxidant and tyrosinase inhibitory activities of EE were significantly higher than those of other extracts. In conclusion, we provided experimental evidence that extracts from Mori ramulus have potential as functional materials.
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KEYWORD
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Mori ramulus, extraction method, phenolic compounds, antioxidant activity, tyrosinase inhibition activity
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