추출방법에 따른 하니베리의 항산화 활성 비교 평가 연구

Abstract

Honeyberry (Lonicera caerulea) is rich in phenolic acids and flavonoids which is beneficial effect on health. The present study was aimed to investigate antioxidative effectiveness of honeyberry extracts with different solvents and temperature. The samples of honeyberry extract were prepared in four different extraction conditions, which were 25℃ water (HW25), 60℃ water (HW60), 25% ethanol (HE25), and 70% ethanol (HE70). ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid), radical scavenging activity, reducing power and TPC (total polyphenol contents), TFC (total flavonoid contents) and TAC (total anthocyanin contents) were significantly higher in ethanol extracts than in water extracts of honeyberry. Unlike another results, DPPH (2,2-Diphenyl-1-picrylhydrazyl) was significantly higher in water extracts than in ethanol extracts of honeyberry. All of TPC (179.63 mg GAE/g), TFC (213.67 RE/g) and TAC (94.01 mg/L) were the highest in HE25, and both ABTS radical scavenging activity (54.99%) and reducing power (0.41) were the highest in HE25. However DPPH (2,2-Diphenyl-1-picrylhydrazyl) was the highest in HW60. In conclusion, 25% ethanol extracts of honeyberry increased in radical scavenging activities (Reducing power and ABTS), TPC, TFC and TAC. Our results suggest that honeyberry 25% ethanol extracts might be exploited for functional foods and nutraceutical applications.