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Antioxidant activity and contents of leaf extracts obtained from Dendropanax morbifera LEV are dependent on the collecting season and extraction conditions

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Abstract

This study compared the antioxidant activity of extracts from Dendropanax morbifera (D. morbifera) Levillis leaves. The concentrations of flavonoids and polyphenols were measured in extracts of D. morbifera leaves. The antioxidant activities were examined by ABTS and DPPH radical scavenging activity and ferric reducing antioxidant power (FRAP). Total flavonoid and polyphenol contents, and FRAP were highest in the 30% ethanol extract collected in May. The ABTS and DPPH radical scavenging activities were the highest in the 60% ethanol extract harvested in May. For investigating the relationship between antioxidant activity and specific polyphenols, rutin and chlorogenic acid of the polyphenol component were quantified by LC–MS/MS analysis. The concentrations of them were highest in the 60% ethanol extract collected in May, and showed positive correlations with antioxidant activities. The optimal extraction conditions to yield the most effective antioxidant activity were obtained using a 60% ethanol extraction solvent with samples collected in May.

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Acknowledgements

The results have been undertaken with the support from the Agency for Jeju Plant Resources Dendropanax.

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Authors and Affiliations

  1. Department of Food Science and Technology, Seoul National University of Science and Technology, 232, Gongneung-ro, Nowon-gu, Seoul, 139-743, Korea

    Ji Sun Youn, Young-Jun Kim & Ji Yeon Kim

  2. Korea Food Information Institute, Banseok-ro, Yuseong-gu, DaeJeon, 34068, Korea

    Hye Jin Na & Hae Rim Jung

  3. Agency for Jeju Plant Resources Dendropanax, Jejuuniversity-ro, Jeju, 63243, Korea

    Chang Khil Song & So Young Kang

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  1. Ji Sun Youn
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  2. Young-Jun Kim
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Correspondence to Ji Yeon Kim.

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Youn, J.S., Kim, YJ., Na, H.J. et al. Antioxidant activity and contents of leaf extracts obtained from Dendropanax morbifera LEV are dependent on the collecting season and extraction conditions. Food Sci Biotechnol 28, 201–207 (2019). https://doi.org/10.1007/s10068-018-0352-y

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  • DOI: https://doi.org/10.1007/s10068-018-0352-y

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