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한국식품과학회지
→ 한국식품과학회지2021 ; 53(1): 55-62
Comparison of antioxidant activities of sea buckthorn (Hippophae rhamnoides) leaf extracts at different ethanol ratios
비타민나무(Sea Buckthorn, Hippophae rhamnoides) 잎 에탄올 농도별 추출물의 항산화활성 비교
Min Gyu Park1 and Shin Youn Joo1,*
1Department of Food Science and Nutrition, Daejin University
박민규1 ·주신윤1,*
1대진대학교 식품영양학과
ABSTRACT
This study was conducted to investigate the potential of sea buckthorn leaf (SBL) as a natural antioxidant. SBL was extracted using different ethanol ratios (0, 40, 80, and 100%), and the resulting extracts were examined for their antioxidant contents and antioxidant activities using various methods. The 40% and 80% ethanol extracts (EEs) showed higher total polyphenol contents of 285.06 and 285.64 mg GAE/g respectively, than those in other solvents, and as the ethanol concentration increased, other antioxidant contents of the extracts increased. The 40% and 80% EEs recorded the highest radical scavenging activities against DPPH, superoxide, ABTS+, nitrite scavenging activity (NO), and reducing power (RP). The NO and RP of the SBL EEs were higher than those of ascorbic acid or tannin, which are known as representative antioxidants. The results of this study, suggest that SBL is a potential source of natural antioxidants.
KEYWORD
sea buckthorn leaf, antioxidant content, antioxidant activity, DPPH radical scavenging activity, ABTS+ radical scavenging activity
한국식품과학회지 2021 Feb; 53(1): 55 - 62
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