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한국식품과학회지
→ 한국식품과학회지2021 ; 53(4): 416-422
Antioxidant and anti-inflammatory activities of Chrysanthemum indicum Linne extracts at different ethanol ratios
주정 농도별 감국 추출물의 항산화 및 항염증 활성
Hyun Kang1, Chan-Hwi Park1, Sang-Oh Kwon2, and Sung-Gyu Lee1,*
1Department of Medical Laboratory Science, College of Health Science, Dankook University2R&D Center, S&D Co., Ltd.
강 현1 · 박찬휘1 · 권상오2 · 이성규1,*
1단국대학교 임상병리학과, 2(주)에스앤디 기업부설연구소
ABSTRACT
In the present study, antioxidant and anti-inflammatory activities were measured in Chrysanthemum indicum Linne extracted with different ethanol concentrations. The 50% ethanol extract demonstrated the highest yield of 33.6%, while the 30% and 70% ethanol extracts showed the highest total polyphenol contents of 59.70 and 61.35 mg GAE/g, respectively. The antioxidant activity of 70% ethanol extract was highest in the DPPH radical scavenging activity (RC50 14.95 μg/mL) and ABTS+ radical scavenging activity (RC50 42.28 μg/mL). FRAP activity was significantly higher in the 30% ethanol extract than the other extracts. The anti-inflammatory effects of Chrysanthemum indicum Linne extracted with different ethanol concentrations were examined using nitric oxide (NO) inhibition assays. In LPS-induced RAW 264.7 cells, the 30% ethanol extract showed the highest inhibition of NO production with 11.16 μM at a concentration of 200 μg/mL. The results of this study suggest that Chrysanthemum indicum extracted 30% or 70% ethanol concentrations as potential functional raw material.
KEYWORD
Chrysanthemum indicum Linne, extraction condition, antioxidant, anti-inflammatory, radical scavenging activity
한국식품과학회지 2021 Aug; 53(4): 416 - 422
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