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Antioxidant and anti-inflammatory activities of phenolic compounds extracted from lemon myrtle (Backhousia citriodora) leaves at various extraction conditions

Food Science and Biotechnology 2020년 29권 10호 p.1425 ~ 1432
강은정, 이재권, 박혜령, 김훈, 김현석, 박지용,
소속 상세정보
강은정 ( Kang Eun-Jung ) - Yonsei University Department of Biotechnology
이재권 ( Lee Jae-Kwon ) - Kyonggi University Department of Food Science and Biotechnology
박혜령 ( Park Hye-Ryung ) - Kyonggi University Department of Food Science and Biotechnology
김훈 ( Kim Hoon ) - Kyung Hee University Skin Biotechnology Center
김현석 ( Kim Hyun-Seok ) - Kyonggi University Department of Food Science and Biotechnology
박지용 ( Park Ji-Yong ) - Yonsei University Department of Biotechnology

Abstract


Lemon myrtle leaves were extracted with ethanol at different temperatures (25, 50, and 80 °C) and times (2, 4, 6, and 10 h) to examine the effect of extraction conditions on total polyphenol contents (TPC), total flavonoid contents (TFC), their antioxidant, anti-inflammatory activities, and amount of phenolic compounds. Under optimal extraction conditions (80 °C and 6 h), the values were 23.37%, 102.72 mg gallic acid equivalents (GAE/g dry basis), 23.37 mg rutin equivalents (RE/g dry basis), 83.31%, 60.13%, and 1.10% for yield, TPC, TFC, DPPH, ABTS radical scavenging activity, and reducing power, respectively. In addition, total amount of the phenolic compounds of extract was determined as 43.9 μg/g. The anti-inflammatory effect was determined in lipopolysaccharide-stimulated RAW 264.7 cells and inhibited the production of inflammatory mediators such as nitric oxide (NO). These results indicate that extracts of lemon myrtle leaves have potential as a valuable natural product with antioxidant and anti-inflammatory.

키워드

Lemon myrtle (Backhousia citriodora); Antioxidant activity; Anti-inflammatory activity; Nitric oxide; Antioxidant phenolic compound

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