Antioxidant effects of Astragalus membranaceus extracts with extraction conditions

• Published in: Applied biological chemistry Vol. 52; no. 6; pp. 702 - 707
• Main Authors: Kim, Jung Yun, Do, Jeong-Ryong, Kwon, Joong-Ho, Kim, Hyun-Ku
• Format: Journal Article
• Language: English
• Published: New York Springer-Verlag 01.12.2009; Springer Nature B.V; 한국응용생명화학회
• Subjects: Antioxidants; Applied Microbiology; Ascorbic acid; Biological Techniques; Bioorganic Chemistry; Chemistry; Chemistry and Materials Science; Ethanol; Functional foods & nutraceuticals; Physiological effects; Scavenging; Tyrosinase; 농학; electron donating ability; polyphenol content; antioxidant
• ISSN: 1738-2203; 2468-0834; 2234-344X; 2468-0842
• DOI: 10.3839/jksabc.2009.116

Astragals membranaceus ( A. membranaceus ) has been widely used as food material as well as medicinal ingredients for therapeutic effects. The objective of this study was to determine physiological activities such as polyphenol content, SOD-like activity, tyrosinase activity, nitrite scavenging activity and EDA (electron donating ability) of 2-and 6 -year root A. membranaceus extracts. SOD-like activities of all samples were shown the high effects (over 86.63%), and 6-year root A. membranaceus was higher (1.90–5.52%) than 2-year root A. membranaceus . Nitrite Scavenging activity (pH1.2) of 6 year root A. membranaceus were higher (9.08–13.42%) than 2 year root A. membranaceus extracts, and 50% ethanol extracts of samples were highest. EDAs of 2-year root A. membranaceus extracts were higher (26.76–44.46%) than 6-year root extracts, while those extracts were lower (42.66–74.05%) than 1.0% and 0.1% L-ascorbate solutions. Tyrosinase inhibitory effects and total polyphenol contents of 6 year root A. membranaceus extracts were higher than 2 year root A. membranace (1.90–5.52%), while both samples were lower than 1.0% and 0.1% L-ascorbate solutions. 6-year root A. membranaceus tended to have higher antioxidant effects of these antioxidant experiments than 2-year root A. membranaceus . Therefore, these suggest that the extracts of A. membranaceus can be used as a data to develop more efficient material in functional food.