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Effects of γ-irradiation on the biological activity of burdock (Arctium lappa L.) extracts

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Abstract

Burdock (Arctium lappa L.) extracts were prepared with different extraction methods, ethanol (70%, RT) and hot water (85°C for 3 hr, HT), and their biological activities were investigated after γ-irradiation (10 and 20 kGy). Color of the burdock extracts became brighter after application of irradiation regardless of the extraction system. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity of the burdock extracts with RT and HT were 54.56 and 59.21% at 500 ppm, respectively, and the lipid oxidation of oil emulsion was delayed by addition of the extracts. The HT29 cancer cell viability was inhibited by burdock extracts with RT up to 52.45 at a 250 ppm level. The anti-mutagenicitiy against 3-amino-1,4-dimethyl-5H-pyrido[4,3-b]indole and 2-nitrofluorene were also found. Results indicate that burdock extract possesses biological activities and RT showed an increasing trend in antixodiative activity and inhibition of cancer cell viability. Brighter color of the burdock extract after irradiation may improve industrial applicability.

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Authors and Affiliations

  1. Department of Animal Science and Biotechnology, Chungnam National University, Daejeon, 305-764, Korea

    Cheorun Jo

  2. Department of Food Science and Technology, Chonbuk National University, Jeonju, Jeonbuk, 561-756, Korea

    Na Young Lee

  3. Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Jeongeop, Jeonbuk, 580-185, Korea

    Ju Woon Lee

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  1. Na Young Lee
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  2. Ju Woon Lee
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Correspondence to Cheorun Jo.

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Lee, N.Y., Lee, J.W. & Jo, C. Effects of γ-irradiation on the biological activity of burdock (Arctium lappa L.) extracts. Food Sci Biotechnol 19, 165–173 (2010). https://doi.org/10.1007/s10068-010-0023-0

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  • DOI: https://doi.org/10.1007/s10068-010-0023-0

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