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한국식품과학회지
→ 한국식품과학회지2019 ; 51(2): 133-140
Antioxidant activity of ethanol extracts from the root and bark of Ulmus davidiana
Ki Hyeon Sim1 and Young Sil Han2,*
1Major in Traditional Culinary Culture, Graduate School of Arts, Sookmyung Women’s University 2Department of Food and Nutrition, Sookmyung Women’s University
ABSTRACT
Antioxidant activities of Ulmus davidiana root and bark extracts were evaluated by various antioxidant tests, including DPPH radical-scavenging, nitric oxide-scavenging, superoxide anion radical-scavenging, and ABTS radicalscavenging assays, and superoxide dismutase (SOD)-like activity and reducing power analysis, along with the determination of total phenolic and flavonoid contents. Both the extracts showed strong antioxidant activities by these testing methods. Ulmus davidiana root extract possessed strong reducing power and nitric oxide-scavenging activity, and high scavenging activities against free radicals including the superoxide anion, and the ABTS and DPPH radicals, but a weaker scavenging activity of SOD. In contrast, the Ulmus davidiana bark extract exhibited a strong SOD-like activity, but all the other activities were weak. It was observed that the total phenolic and flavonoid contents of the Ulmus davidiana root extract were higher than those of the Ulmus davidiana bark extract.
KEYWORD
Ulmus davidiana, free radical, antioxidant activity, total phenolic compounds, flavonoid compounds
한국식품과학회지 2019 Apr; 51(2): 133 - 140
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