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KMID : 1145120200180040505
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Asian Journal of Beauty and Cosmetology
2020 Volume.18 No. 4 p.505 ~ p.519
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Mixed Ratio of Mugwort Chochung and Sugared Garlic for Optimizing Antioxidant Activity Using Response Surface Methodology (RSM)
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Lee Jae-Seok
Kim Ae-Jung
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Abstract
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Purpose: The aim of this study is to investigate the safety of mugwort Chochung, sugared garlic (single compound), and the mixture of two (1:1), and find the optimum mixing ratio of the mixture, which can maximize antioxidant activity by response surface methodology (RSM).
Methods: We carried out MTT assay to evaluate the safety of each single compound, mugwort Chochung and sugared garlic, and the 1:1 mixture. Independent variables were set mugwort Chochung as X1, an assay of sugared garlic as X2, and 1 to 2 as a minimum and maximum range of assay by RSM. And, dependent variables were a total polyphenol assay, a total flavonoid assay, a DPPH radical scavenging ability, and an ABTS radical scavenging ability.
Results: It did not show any cytotoxicity from each single compound, mugwort Chochung and sugared garlic, and the 1:1 mixture. Also, we found that the optimum mixing ratio of the mixture, which can maximize antioxidant activity, is mugwort Chochung (X1) of 1.96, sugared garlic (X2) of 2, derived from RSM. At the optimal conditions, the predicted characteristic values were: total polyphenol assay of 20.27 mg TAE/g, total flavonoid assay of 21.02 mg QE/g, DPPH radical scavenging ability of 85.65%, and ABTS radical scavenging ability of 84.85%.
Conclusion: We prepared mugwort Chochung and sugared garlic to expand the use of mugwort and garlic, which are medicinal plants, and confirmed its safety of the mixture. Also, the optimum point for having maximum antioxidant activity was derived from RSM. We anticipate that this study could be useful as a natural functional food ingredient with secured safety.
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KEYWORD
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Mugwort, Garlic, MTT assay, Antioxidant activities, Response surface methodology
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