증숙 황정 물 추출물의 항산화 활성

• Published in: 大韓本草學會誌 Vol. 32; no. 1; pp. 33 - 40
• Main Authors: 강미원, Mi-won Kang, 장준복, Jun-pok Chang, 도은수, Eun-soo Doh, 길기정, Ki-jung Kil, 유지현, Ji-hyun Yoo
• Format: Journal Article
• Language: Korean
• Published: 대한본초학회 01.01.2017
• Subjects: Antioxidant; Extracts; Polygonati Rhizoma; Steamed; 한의학; Extracts; Polygonati Rhizoma; Steamed; Antioxidant
• ISSN: 1229-1765; 2288-7199
• DOI: 10.6116/kjh.2017.32.1.33.

Objectives : The objective of this study is to evaluate antioxidant activity of water extracts from steamed Polygonati Rhizoma(PR). Methods : The alcohol steamed PR from Jinju-si, Gyeongsangnam-do and Samcheok-si Gangwon-do are treated for the research into the antioxidant activity of the water extract. The sample was divided into 4 groups that PR without steaming process, PR with once, second and third steaming process. The antioxidant activities of polyphenol, flavonoid, DPPH, SOD, hydroxyl radical and nitrite scavenging activity. Results : The total content of polyphenol was the grow rapidly when the number of steaming adds up. For the third time, both the steamed PR from Jinju-si and the one from Samcheok-si in the water extract indicate the highest content levels measured 50.59 ㎎/㎖ and 37.33 ㎎/㎖ respectively. The more the number of steaming increases, the more rising the content of flavonoid. The steamed PR from Jinju-si and Samcheok-si in the third time are measured 30.03 ㎎/㎖ and 54.9 ㎎/㎖ respectively. DPPH radical scavenging activity of the steamed PR rises high rather than the non-steamed one when the number of steaming increases. As increase steaming time, SOD like activity and hydroxyl radical scavenging ability were increasing too. The steamed PR from Jinju-si in the third time is measured as the highest level 22.4%, 71.90% respectively. As increase steaming time, nitrite scavenging ability was the number was decreased. Conclusions : These results suggest that water extracts from steamed PR , exhibited higher antioxidant activities can be potentially used as proper natural antioxidants.