민자주방망이버섯(Lepista nuda)의 항산화성에 관한 연구

Abstract

This study was investigated to analyze the effect of extracts from the Lepista nuda, on the antioxidant activity to form a part of studies on the functional materials of L. nuda. Antioxidant activity of L. nuda extracts was evaluated by measuring the electron-donating ability (EDA), the superoxide dismutase (SOD)-like activity, and the nitrite-scavenging ability. The EDAs of water and ethanol extracts at the concentration of 1,000 ppm by the rotary heating method from L. nuda were and , respectively and those of water and ethanol extracts by microwave-assisted method were and , respectively. The measurements of SOD-like activity were in the range of at 1,000 ppm. EDA and SOD were increased with the concentrations of extracts. The nitrite-scavenging ability at the concentration of 1,000 ppm was the highest and at pH 1.2, and was decreased with an increment of pH value. These results indicated that microwave­assisted water extract from L. nuda showed the highest activities on the EDA and nitrate-scavenging ability, while the rotary heating ethanol extract had the highest effect on the SOD-like activity.