MICROWAVE-ASSISTED SEED ESSENTIAL OIL OF ELEUTHEROCOCCUS SENTICOSUS AND ITS ANTIOXIDANT AND FREE RADICAL-SCAVENGING ACTIVITIES

Title
MICROWAVE-ASSISTED SEED ESSENTIAL OIL OF ELEUTHEROCOCCUS SENTICOSUS AND ITS ANTIOXIDANT AND FREE RADICAL-SCAVENGING ACTIVITIES
Author(s)
백광현비벡바지파이아제이샤마김성홍[김성홍]김용호[김용호]김종주
Keywords
CHEMICAL-COMPOSITION; TOTAL PHENOLICS; NITRIC-OXIDE; CAPACITY; STORAGE; MAXIM.; DAMAGE
Issue Date
201302
Publisher
WILEY-BLACKWELL
Citation
JOURNAL OF FOOD BIOCHEMISTRY, v.37, no.1, pp.119 - 127
Abstract
The aim of this study was to isolate the Eleutherococcus senticosus seed essential oil (ESEO) by an efficient microwave extraction method and to determine its antioxidant efficacy as reducing power, lipid peroxidation inhibition, as well as its ability to scavenge free radicals followed by determination of total phenolic content. The gas chromatographymass spectroscopy analysis of ESEO revealed the presence of 21 different components representing 92.29% of the total oil. The ESEO evoked concentration-dependent reducing power and significant ferric ion-induced lipid peroxidation inhibition. The ESEO also showed significant antioxidant activity as inhibition of 1,1-diphenyl-2-picrylhydrazyl, nitric oxide, superoxide and hydroxyl-free radicals by 71.72, 71.75, 72.87 and 72.36%, respectively. The ESEO yielded 6.02?+/-?0.01?mg/g gallic acid equivalent total phenolic content. The present study provides evidence that the ESEO may be considered as a potential source of natural antioxidants. Practical Applications Free radicals play a very important role in food deterioration and disease progression. Plant-based essential oils have wide applications in food preservation, cosmetics and fragrance industry, mainly due to their wide margin of safety and broad range of antioxidant and other biological properties. In this study, the microwave-assisted seed essential oil from Eleutherococcus senticosus showed significant (P?<?0.05) antioxidant and radical-scavenging activities in various experimental models including inhibition of lipid peroxidation and phenolic content. These findings confirm that E.?senticosus has potential to be developed into dietary supplements and nutraceuticals.
URI
http://hdl.handle.net/YU.REPOSITORY/26451http://dx.doi.org/10.1111/jfbc.12013
ISSN
0145-8884
Appears in Collections:
생명공학부 > 생명공학부 > Articles
Files in This Item:
There are no files associated with this item.
Export
RIS (EndNote)
XLS (Excel)
XML


qrcode

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.

BROWSE