Effect of Astragalus sinicus L. seed extract on antioxidant activity

Dong-Hoon Lim; DuBok Choi; On-You Choi; Ki-An Cho; Ran Kim; Hyun-Suk Choi; Hoon Cho

Journal of Industrial and Engineering Chemistry, Vol.17, No.3, 510-516, May, 2011

DOI10.1016/j.jiec.2011.02.040 Export Citation

Effect of Astragalus sinicus L. seed extract on antioxidant activity

Dong-Hoon Lim¹, DuBok Choi^{2, 3}, On-You Choi⁴, Ki-An Cho⁴, Ran Kim⁵, Hyun-Suk Choi³, and Hoon Cho^{6, †}

¹Department of Urology, School of Medicine, Chosun University, Gwangju 501-717, Republic of Korea
²Biotechnology Lab., BK Company R&D Center, Jeonbuk 579-879, Republic of Korea
³Department of Pharmacy, College of Pharmacy, Chungbuk National University, Cheongju 361-763, Republic of Korea
⁴Department of Environmental Health, Chodang University, Chonnam 534-701, Republic of Korea
⁵Department of Herb Therapy, Wonkwang Health Science University, Jeonbuk 570-750, Republic of Korea
⁶Department of Polymer Science and Engineering, Chosun University, Gwangju 501-759, Republic of Korea

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Antioxidant activity of various extracts of Astragalus sinicus L. seed was evaluated in vitro and in vivo. Among the various extracts, the acetone extract showed the maximum DPPH radical scavenging activity of 95.1% at 10.0 mg/mL, hydroxyl radical scavenging activity of 89.4% at 15 mg/mL, and superoxide anion scavenging activity of 74.5% at 15 mg/mL. The inhibition of xanthine oxidase and chelating effect at 10.0 mg/mL of acetone extract were found to be 95.1 and 93.2%, respectively. The concentrations of total phenolic and flavonoide were, respectively, 279.9 and 175.2 mg/g in the acetone extract, about 4.1 and 3.4 times higher than those of the water extract. When the administered concentration of acetone extract was 5.0 g/kg/body weight/day in rats, catalase, superoxide dismutase, and glutathione peroxidase activities of the liver were increased approximately 50% compared to those of the control groups. These results suggest that the acetone extract of A. sinicus L. seed might be a valuable antioxidant of natural source applicable in the medicine, cosmetics and the food industry.

Keywords:Astragalus sinicus L. seed;Antioxidant activity;Phenolic;Antioxidant enzyme

[References]

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Velioglu YS, Mazza G, Gao L, Oomah BD, J. Agric. Food Chem., 46, 4113 (1998)
Baardseth P, Food Addit. Contam., 6, 201 (1989)
Choi DB, Nam HG, Cha WS, Korean J. Chem. Eng., 23(2), 241 (2006)
Choi DB, Park SS, Ding JL, Cha WS, Biotech. Bioprocess Eng., 12, 516 (2007)
Choi DB, Cho KA, Na MS, Choi HS, Kim YO, Lim DH, Cho SJ, Cho H, J. Ind. Eng. Chem., 14(6), 765 (2008)
Choi HS, Lee MJ, Na MS, Lee MY, Choi DB, J. Ind. Eng. Chem., 15(2), 275 (2009)
Choi DB, Park SS, Ding JL, Cha WS, Biotech. Bioprocess Eng., 14, 232 (2009)
Lee YN, Flora of Korea, 1st ed., Kyo-Hak Publishing Co., Seoul (1996)
Tong W, Eisenbrand G, Chine Drugs of Plant Origin, 1st ed., Springer Verlg, Berlin (1992)
Rios LJ, Waterman PG, Phytother. Res., 11, 411 (1997)
Choi DB, Lee KI, Kim NY, Kim R, Korean Soc. Aest. Costmet., 7, 217 (2009)
Puttaraju NG, Venkateshaiah SU, Dharmesh SM, Urs SMN, Somasundaram R, J. Agric. Food Chem., 54, 9764 (2006)
Yu L, Haley S, Perret J, Harris M, Wilson J, Qian M, J. Agric. Food Chem., 50, 1619 (2002)
Lee J, Koo N, Min DB, Compr. Rev. Food Sci. Food Safe., 3, 21 (2004)
Kanatt SR, Chander R, Sharma A, Food Chem., 100, 451 (2007)
Meir S, Kanner J, Akiri B, Hadas SP, J. Agric. Food Chem., 43, 1813 (1995)
Oyaizu M, Jpn. J. Nut., 44, 307 (1986)
Juneja VK, Food Preservation Techniques, CRC Press, England, 204 (2003)
Yamaguchi F, Ariga T, Yoshimira Y, Nakazawa H, J. Agric. Food Chem., 48, 180 (2000)
Halliwell B, Am. J. Med., 91, 1422 (1991)
Decker EA, Hultin HO, in: A.J. St. Angelo (Ed.), Lipid Oxidation in Muscle Foods Via Redox Iron. ACS Symposium Series 500: Lipid Oxidation in Food, American Chemical Society, Washington, DC, 187 (1992)
Linsay RC, Food additives, in: Food Chemistry, Marcel Dekker Inc., New York, 779 (1996)
Bhadari MR, Kawabata J, Food Chem., 88, 163 (2004)
Hearse DJ, Manning AS, Downey JM, Yellon DM, Acta Physiol. Scand., 548, 65 (1986)
Lo IJ, The use of antioxidants in food, in: Free Radicals and Food Additives, Taylor and Francis, London, 129 (1991)
Ji LL, Stratman FW, Lardy HA, Arch. Biochem. Biophys., 263, 150 (1988)
Halliwell B, Annu. Rev. Nutr., 16, 33 (1996)
Wang Y, Walsh SW, J. Soc. Gynecol. Investig., 3, 179 (1996)

[Referenced By]

[1] Exarchou V, Nenadis N, Tsimidou M, Gerothanassis IP, Troganis A, Boskou D, J.Agric. Food Chem., 50, 5294 (2002)

[2] Velioglu YS, Mazza G, Gao L, Oomah BD, J. Agric. Food Chem., 46, 4113 (1998)

[3] Baardseth P, Food Addit. Contam., 6, 201 (1989)

[4] Choi DB, Nam HG, Cha WS, Korean J. Chem. Eng., 23(2), 241 (2006)

[5] Choi DB, Park SS, Ding JL, Cha WS, Biotech. Bioprocess Eng., 12, 516 (2007)

[6] Choi DB, Cho KA, Na MS, Choi HS, Kim YO, Lim DH, Cho SJ, Cho H, J. Ind. Eng. Chem., 14(6), 765 (2008)

[7] Choi HS, Lee MJ, Na MS, Lee MY, Choi DB, J. Ind. Eng. Chem., 15(2), 275 (2009)

[8] Choi DB, Park SS, Ding JL, Cha WS, Biotech. Bioprocess Eng., 14, 232 (2009)

[9] Lee YN, Flora of Korea, 1st ed., Kyo-Hak Publishing Co., Seoul (1996)

[10] Tong W, Eisenbrand G, Chine Drugs of Plant Origin, 1st ed., Springer Verlg, Berlin (1992)

[11] Rios LJ, Waterman PG, Phytother. Res., 11, 411 (1997)

[12] Choi DB, Lee KI, Kim NY, Kim R, Korean Soc. Aest. Costmet., 7, 217 (2009)

[13] Puttaraju NG, Venkateshaiah SU, Dharmesh SM, Urs SMN, Somasundaram R, J. Agric. Food Chem., 54, 9764 (2006)

[14] Yu L, Haley S, Perret J, Harris M, Wilson J, Qian M, J. Agric. Food Chem., 50, 1619 (2002)

[15] Lee J, Koo N, Min DB, Compr. Rev. Food Sci. Food Safe., 3, 21 (2004)

[16] Kanatt SR, Chander R, Sharma A, Food Chem., 100, 451 (2007)

[17] Meir S, Kanner J, Akiri B, Hadas SP, J. Agric. Food Chem., 43, 1813 (1995)

[18] Oyaizu M, Jpn. J. Nut., 44, 307 (1986)

[19] Juneja VK, Food Preservation Techniques, CRC Press, England, 204 (2003)

[20] Yamaguchi F, Ariga T, Yoshimira Y, Nakazawa H, J. Agric. Food Chem., 48, 180 (2000)

[21] Halliwell B, Am. J. Med., 91, 1422 (1991)

[22] Decker EA, Hultin HO, in: A.J. St. Angelo (Ed.), Lipid Oxidation in Muscle Foods Via Redox Iron. ACS Symposium Series 500: Lipid Oxidation in Food, American Chemical Society, Washington, DC, 187 (1992)

[23] Linsay RC, Food additives, in: Food Chemistry, Marcel Dekker Inc., New York, 779 (1996)

[24] Bhadari MR, Kawabata J, Food Chem., 88, 163 (2004)

[25] Hearse DJ, Manning AS, Downey JM, Yellon DM, Acta Physiol. Scand., 548, 65 (1986)

[26] Lo IJ, The use of antioxidants in food, in: Free Radicals and Food Additives, Taylor and Francis, London, 129 (1991)

[27] Ji LL, Stratman FW, Lardy HA, Arch. Biochem. Biophys., 263, 150 (1988)

[28] Halliwell B, Annu. Rev. Nutr., 16, 33 (1996)

[29] Wang Y, Walsh SW, J. Soc. Gynecol. Investig., 3, 179 (1996)