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Food science and biotechnology v.19 no.3, 2010년, pp.677 - 682   SCIE 피인용횟수: 2
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Antioxidant Activities and Related Polyphenolic Constituents of the Methanol Extract Fractions from Broussonetia papyrifera Stem Bark and Wood

Xu, Ming-Lu    (College of Chemistry Science, Henan Institute of Science and Technology   ); Wang, Lan    (College of Biomedical Science, Kangwon National University   ); Hu, Jian-He    (College of Chemistry Science, Henan Institute of Science and Technology   ); Lee, Soek-Ki    (Department of Otolaryngology, College of Medicine, Kangwon National University   ); Wang, Myeong-Hyeon    (College of Biomedical Science, Kangwon National University  );
  • 초록

    Broussonetia papyrifera radix, fruits, leaves, and stems exhibit antioxidant, antinociceptive, antityrosinase, anti-inflammatory, and antiplatelet activities. However, study of the antioxidant activity of stem bark has been limited. In this work the antioxidant activity of stem bark and wood extracts were compared using different methods, and their phenolic constituents were analyzed. The bark ethyl acetate fraction exhibited the highest 2,2-diphenyl-2-picrylhydrazyl hydrate (DPPH) radical, hydroxyl radical scavenging activity, and the highest total phenolic and flavonoid contents. Both bark and wood n-butanol fractions showed stronger superoxide anion radical scavenging activity and reducing potential than other fractions. The bark and wood hexane fraction provided the highest level of ion chelating power. The high performance liquid chromatography (HPLC) analysis reveals there are more phenolic compounds in bark than in wood. These findings suggest that bark exhibits a higher antioxidant capacity than wood and that ethyl acetate and n-butanol fractions of B. papyrifera bark are potential natural resources for pharmacology of functional foods.


  • 주제어

    Broussonetia papyrifera .   bark .   wood .   antioxidant .   high performance liquid chromatography (HPLC).  

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  • 이 논문을 인용한 문헌 (2)

    1. 2012. "" Food science and biotechnology, 21(4): 1037~1044     
    2. 2012. "" Food science and biotechnology, 21(1): 19~26     

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