Phenolic Content and Antioxidant Properties of Cornus kousa Fruit Extracts at Different Ethanol Concentrations
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Background: The bioactive potential of Cornus kousa fruit was examined by assessing its pheno- lic and flavonoid contents and antioxidant capacity across extracts obtained using various ethanol concentrations. Method and Results: Total phenolic content of C. kousa fruit extracts was measured using the Folin–Ciocalteu reagent, whereas total flavonoid content was determined using an aluminum chlo- ride colorimetric assay. Antioxidant activity was evaluated using 2,2-diphenyl-1-picrylhydrazyl radical scavenging, ferric reducing antioxidant power, oxygen radical absorbance capacity, and Trolox equivalent antioxidant capacity assays. High-performance liquid chromatography was per- formed using a C18 column and gradient elution to detect the compounds at multiple wavelengths. As a result, the 60% ethanol extract showed the highest total phenolic (20.08 ± 0.20 ㎎·GAE/g) and flavonoid (0.86 ± 0.02 ㎎·QE/g) contents. It also exhibited superior antioxidant activity in all the assays. Catechin was identified as the predominant phenolic compound, and its concentration correlated well with the observed antioxidant capacity. Conclusions: The 60% ethanol extract exhibited the strongest antioxidant properties, indicating its potential as a functional ingredient. Further research is required to explore its application in health- related formulations.
Abstract
Background: The bioactive potential of Cornus kousa fruit was examined by assessing its pheno- lic and flavonoid contents and antioxidant capacity across extracts obtained using various ethanol concentrations. Method and Results: Total phenolic content of C. kousa fruit extracts was measured using the Folin–Ciocalteu reagent, whereas total flavonoid content was determined using an aluminum chlo- ride colorimetric assay. Antioxidant activity was evaluated using 2,2-diphenyl-1-picrylhydrazyl radical scavenging, ferric reducing antioxidant power, oxygen radical absorbance capacity, and Trolox equivalent antioxidant capacity assays. High-performance liquid chromatography was per- formed using a C18 column and gradient elution to detect the compounds at multiple wavelengths. As a result, the 60% ethanol extract showed the highest total phenolic (20.08 ± 0.20 ㎎·GAE/g) and flavonoid (0.86 ± 0.02 ㎎·QE/g) contents. It also exhibited superior antioxidant activity in all the assays. Catechin was identified as the predominant phenolic compound, and its concentration correlated well with the observed antioxidant capacity. Conclusions: The 60% ethanol extract exhibited the strongest antioxidant properties, indicating its potential as a functional ingredient. Further research is required to explore its application in health- related formulations.