한국 토종다래(Actinidia arguta)순의 주요 영양성분 및 in vitro 항산화 활성

Abstract

Nutritional composition and in vitro antioxidant activities of the ethanol extract of Korean traditional actinidia (Actinidia arguta) sprouts of the Otumsense variety were investigated to examine the sprouts? nutritional value. The most abundant mineral, amino acid, and fatty acid were calcium, glutamic acid, and α-linolenic acid, respectively. The major free sugar of Otumsense sprouts was sucrose. The level of vitamin C, a natural antioxidant, was highest among other vitamins examined. The amount of total polyphenol was highest in the 40% ethanol extract. The 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging activity of the 40% ethanol extract was about 94% at a concentration of 1,000 μg/mL. Malondialdehyde inhibition by the extract increased in a dose-dependent manner (from 0 to 100 μg/mL). Intracellular reactive oxygen species accumulation resulting from H2O2 treatment of PC12 cells significantly reduced when the 40% ethanol extract was present in the media compared to that in PC12 cells treated with H2O2 only. ? 2015, Korean Society of Food Science and Technology. All rights reserved.