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KMID : 1134820170460070891
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Journal of the Korean Society of Food Science and Nutrition
2017 Volume.46 No. 7 p.891 ~ p.895
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Enhancement of Antioxidant Activities of Crataegus pinnatifida Bunge Fruit by Ultrasonification Extraction Processes
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Park Sung-Jin
Kwon Sung-Pil
Rha Young-Ah
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Abstract
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This study was performed to investigate enhancement of antioxidant activities of Crataegus pinnatifida Bunge fruit by different extraction processes. Extracts were SE (stirrer extraction; 70% ethanol extract at 25°C, control), RE (reflux extraction at 60°C), and USE (ultrasonification for 3 h at 60°C with 70% ethanol), respectively. Compared to SE, total phenolic and flavonoid contents in USE increased to 104.03% and 302.4%, respectively. USE showed the highest activity at 1.0 mg/mL concentration for 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity. Our results suggest that extracts from the ultrasonification process have relatively high antioxidative activities, and that fruit of Crataegus pinnatifida Bunge could be considered as a candidate functional antioxidant agents. These results would be useful for chemical and biological studies on natural plants and its products.
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KEYWORD
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Crataegus pinnatifida Bunge fruit, ultrasonification, antioxidant, extraction
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