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JKFN Journal of the Korean Society of Food Science and Nutrition



Online ISSN 2288-5978

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Journal of the Korean Society of Food Science and Nutrition 2014; 43(10): 1614-1618

Published online October 31, 2014

Copyright © The Korean Society of Food Science and Nutrition.

Antioxidant and Antimicrobial Effects of Solvent Fractions from Smilax china L. Leaves

Joo-Young Kim, Gi-Un Seoung, and Shin-Kyo Chung

School of Food Science and Biotechnology, Kyungpook National University

Abstract

To utilize Smilax china L. leaves as a natural preservatives, solvent fractions from crude methanol extract were prepared and investigated their antioxidant and antimicrobial activities against Staphylococcus aureus. Antioxidant activities were examined by 1,1-diphenyl-1-picrylhydrazyl radical scavenging and ferric ion reducing antioxidant power assays. Ethyl acetate fraction from Smilax china L. leaves exhibited the strongest antioxidant and antimicrobial activities among the fractions (P<0.05), as well as the highest total phenolic and total flavonoid contents. Caffeic acid, ferulic acid, quercetin, and kaempferol contents in the ethyl acetate fraction from Smilax china L. leaves were determined by TLC and HPLC. In aqueous phase, as well as the n-butanol and n-hexane fractions, quercetin, ferulic acid, and kaempferol were detected in small amounts. Ferulic acid, which showed the highest content, is the major active compound from Smilax china L. leaves.

Keywords: Smilax china L. leaves, solvent fractions, antioxidant, antimicrobial activities, ferulic acid

Article

Note

Journal of the Korean Society of Food Science and Nutrition 2014; 43(10): 1614-1618

Published online October 31, 2014

Copyright © The Korean Society of Food Science and Nutrition.

청미래덩굴 잎(Smilax china L.) 용매 분획물의 항산화 및 항균 효과

Antioxidant and Antimicrobial Effects of Solvent Fractions from Smilax china L. Leaves

Joo-Young Kim, Gi-Un Seoung, and Shin-Kyo Chung

School of Food Science and Biotechnology, Kyungpook National University

Abstract

To utilize Smilax china L. leaves as a natural preservatives, solvent fractions from crude methanol extract were prepared and investigated their antioxidant and antimicrobial activities against Staphylococcus aureus. Antioxidant activities were examined by 1,1-diphenyl-1-picrylhydrazyl radical scavenging and ferric ion reducing antioxidant power assays. Ethyl acetate fraction from Smilax china L. leaves exhibited the strongest antioxidant and antimicrobial activities among the fractions (P<0.05), as well as the highest total phenolic and total flavonoid contents. Caffeic acid, ferulic acid, quercetin, and kaempferol contents in the ethyl acetate fraction from Smilax china L. leaves were determined by TLC and HPLC. In aqueous phase, as well as the n-butanol and n-hexane fractions, quercetin, ferulic acid, and kaempferol were detected in small amounts. Ferulic acid, which showed the highest content, is the major active compound from Smilax china L. leaves.

Keywords: Smilax china L. leaves, solvent fractions, antioxidant, antimicrobial activities, ferulic acid