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KMID : 1134820160450040524
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Journal of the Korean Society of Food Science and Nutrition
2016 Volume.45 No. 4 p.524 ~ p.532
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Antioxidative Properties of Asparagus cochinchinensis Root
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Koo Kyoung-Yoon
KimWon-Baek
Park So-Hae
Kim Min-Ji
Kim Bo-Ram
Hwang Ji-Hoe
Kim Min-Jeong
Son Hong-Joo
Hwang Dae-Yon
Kim Dong-Seob
Lee Chung-Yeoul
Lee Hee-Seob
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Abstract
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This study was performed to compare the antioxidative activities of methanol extracts from Asparagus cochinchinensis with whole root (W-AC), flesh (F-AC), and root bark (B-AC). To evaluate the antioxidative properties of their methanol extracts, 1,1-diphenyl-2-picrylhydrazyl radical, nitrite, hydroxyl radical, 2,2'-azino-bis(3-ethylbenz thiazoline-6-sulfonate) radical scavenging activities, and contents of total flavonoid and polyphenol contents were measured. B-AC extract showed the highest antioxidative activity, whereas F-AC extract showed the lowest. For B-AC extract, caffeic acid was isolated by preparative high-performance liquid chromatography and confirmed by liquid chromatography-mass spectrometry and absorption spectroscopy, which showed 1.6% of total polyphenol contents among all methanol extracts.
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KEYWORD
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Asparagus cochinchinensis, antioxidative activity, polyphenol, caffeic acid
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