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KMID : 1011620210370020127
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Korean Journal of Food and Cookey Science
2021 Volume.37 No. 2 p.127 ~ p.133
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Anti-oxidant and Anti-inflammatory Activities of Peach Peel Extract
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Kim Il-Rang
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Abstract
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Purpose: This study was conducted to evaluate the physiological activity of peach peel, which is produced as a by-product during the processing of products using peach flesh.
Methods: Anti-oxidant components were analyzed using 70% ethanol extract of peach peel, and antioxidant and anti-inflammatory activities were measured.
Results: The total phenols and flavonoid content of the peach peel were 1,257.3±31.2 mg gallic acid equivalent (GAE)/100 g and 71.5±11.8 mg catechin equivalent (CE)/100 g, respectively. DPPH radical scavenging activity was found to be 22.1±2.3~64.0±4.6% at the concentration of 10~100 μg/mL (p<0.05). As a result of measuring the effect of peach peel on the inhibition of inflammatory enzyme activity, secretory phospholipase A2 (sPLA2) activity was significantly inhibited by 9.7±0.7 to 70.2±4.9% at the concentrations of 10 to 100 μg/mL (p<0.05). The inhibitory effect on cyclooxygenase (COX)-2 activity was significant at 15.3±3.3~57.8±1.5%, but the inhibition on COX-1 activity was 11.6±1.9% only at 100 μg/mL (p<0.05).Lipoxygenase (LOX) activity was also significantly inhibited at a concentration of 10 to 100 μg/mL, 14.9±3.6 to 38.3±5.0% (p<0.05).
Conclusion: This study suggests that peach peel can be usefully used as a health functional food material with anti-oxidant and anti-inflammatory effects.
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KEYWORD
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peach, Prunus persica L., peel, anti-oxidant activity, anti-inflammatory activity
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