에탄올 농도에 따른 산딸나무 열매 추출물의 항산화 활성

Abstract

In this study, for the purpose of using Cornus kousa fruit as a material for health functional foods, the total sugar and reducing sugar content, total phenol and flavonoid content, total anthocyanin content and individual component analysis of polyphenol compounds were performed by extracts of ethanol concentration (distilled water, 20, 40, 60, 80, 100%). Antioxidant activity was also measured by measuring DPPH radical scavenging ability, trolox equivalent antioxidant capacity (TEAC), ferric reducing antioxidant power (FRAP), oxygen radical absorbance capacity (ORAC), HepG2 cytoprotective effect and ROS production inhibitory activity. Total sugar content of extracts was 834.89 mg glucose/g in 100% ethanol extract and 559.49 and 561.44 mg glucose/g in 80% ethanol extract and 100% ethanol extract, respectively. The contents of total phenol, flavonoid and anthocyanin were 20.08 mg GAE/g, 0.86 mg QE/g and 23.37 mg C3GE/100 g, respectively, in the 60% ethanol extract. Catechin was identified as a major polyphenol compound of the C. kousa fruit. The protocatechuic acid, syringic acid, gallic acid and chlorogenic acid were detected. The total content of polyphenol compounds detected was also the highest at 358.47 µg/g in 60% ethanol extract. The results of analysis of DPPH radical scavenging ability, TEAC, FRAP and ORAC of extracts showed that 60% ethanol extract had the highest antioxidant activity. In addition, the protective effect of extracts for HepG2 cells induced oxidative stress by TBHP showed a concentration-dependent protection effect at 5~20 µg/mL, and was best in 60% ethanol extract. The intracellular ROS production inhibitory activity of the extracts increased in a concentration dependent manner at 5~20 µg/mL and showed the highest activity in 60% ethanol extract. Therefore, in this study, it was confirmed that the 60% ethanol extract of C. kousa fruit had the highest total phenol and flavonoid content, antioxidant activity, protective effect of HepG2 cells induced by oxidative stress and inhibition of intracellular ROS production, and suggested that it could be used as a health functional food material.