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브로콜리 잎 에탄올 추출물과 분획물의 항산화 및 항염 효과 비교

Comparative Analysis of Antioxidant and Anti-inflammatory Effects of Ethanol Extract and Fractions of Broccoli Leaf

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This study evaluated the antioxidant and anti-inflammatory activities of the ethanol extract and fraction from broccoli leaf in order to confirm the applicability as a functional cosmetic and as material for use in food and medicine. As a result, the total polyphenol content was the highest in the ethyl acetate fraction (57.21 mg/g). Regarding DPPH radical scavenging activity, significantly higher activity was observed for the ethyl acetate fraction (97.79% at 1,000 μg/mL) compared with the ethanol extract (42.18%), and the ABTS radical scavenging ability of the ethyl acetate fraction was 3.8 times higher than that of the ethanol extract. In measurement of the cell growth inhibition rate for RAW 264.7 cells, all samples showed less than 10% inhibition up to 1,000 μg/mL. Regarding the inhibition rate of NO production, the highest inhibitory effect was observed for the ethyl acetate fraction (50.16%). The results of this study demonstrate that the ethyl acetate fraction had a more significant effect on the total polyphenol content, antioxidant, and anti-inflammatory than the ethanol extract of broccoli leaf. Future study will include an analysis of major components and anti-inflammatory mechanisms from ethyl acetate fractions.

Abstract

This study evaluated the antioxidant and anti-inflammatory activities of the ethanol extract and fraction from broccoli leaf in order to confirm the applicability as a functional cosmetic and as material for use in food and medicine. As a result, the total polyphenol content was the highest in the ethyl acetate fraction (57.21 mg/g). Regarding DPPH radical scavenging activity, significantly higher activity was observed for the ethyl acetate fraction (97.79% at 1,000 μg/mL) compared with the ethanol extract (42.18%), and the ABTS radical scavenging ability of the ethyl acetate fraction was 3.8 times higher than that of the ethanol extract. In measurement of the cell growth inhibition rate for RAW 264.7 cells, all samples showed less than 10% inhibition up to 1,000 μg/mL. Regarding the inhibition rate of NO production, the highest inhibitory effect was observed for the ethyl acetate fraction (50.16%). The results of this study demonstrate that the ethyl acetate fraction had a more significant effect on the total polyphenol content, antioxidant, and anti-inflammatory than the ethanol extract of broccoli leaf. Future study will include an analysis of major components and anti-inflammatory mechanisms from ethyl acetate fractions.

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