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KMID : 1140120120170020141
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Cancer Prevention Research
2012 Volume.17 No. 2 p.141 ~ p.150
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Changes in the Antioxidant Activities and Antigenotoxic Effect of Ethanol Extracts of Nine Spring Greens During Short-term Frozen Storage after Blanching
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Choi Mi-Joo
Kim Min-Jung
Park Eun-Ju
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Abstract
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The present study was conducted to assess the effect of freezing treatment of spring greens, herbs cultivated in spring (so called ‘bomnamul in Korean), on antioxidant activities and antigenotoxic activities. The antioxidant activities of ethanol extracts of nine spring greens (bud of aralia elater: BA, butterbur: BB, fragrant edible wild aster: FA, japanese hogfennel: JH, mugwort: MW, sedum: SE, shepherd spurse: SS, veronicastrum sibiricum: VS, wild garlic: WG) were investigated by 2,2-diphenyl-1-picryl hydrazyl (DPPH) radical scavenging activity and oxygen radical absorbance capacity (ORAC) assay. The total phenolic contents of seven spring greens extracts except JH and WG increased significantly by freezing treatment (24.7∼342.5%). Freezing significantly increased the DPPH radical-scavenging activity of BB, SE, SS and ORAC value of BA, FA, MW, VS and WG at 50 μg/ml. The CAC of SS and WG against AAPH- induced oxidative stress in HepG2 cells were significantly increased after freezing. The antigenotoxic effect of ethanol extracts of nine spring greens on DNA damage was evaluated by comet assay. The antigenotoxic effect of JH was significantly increased after freezing. It is widely believed that natural antioxidants found in common vegetables and herbs lost its activities during frozen storage. However, our study demonstrated that frozen spring greens ethanol extracts may retain or increase their antioxidant activity.
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KEYWORD
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Spring greens ethanol extracts, Frozen storage, Antioxidant activities, Antigenotoxic effect
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