Quantification of caffeic acid and rosmarinic acid and antioxidant activities of hot-water extracts from leaves of Perilla frutescens

Hyun Sun Lee, Hyun Ah Lee, Chung Oui Hong, Sung Yong Yang, Sung Yu Hong, Sang Yul Park, Hojoung Lee, Kwang Won Lee

Research output: Contribution to journalArticle

2 Citations (Scopus)

Abstract

The principal objective of this investigation was to identify adequate species for the harvest of Perilla frutescens leaves, which provide profound antioxidant activities, and harbor abundant caffeic acid and rosmarinic acid. Namchun, Donggeul-2, Bora, Sae-bora and Neul-bora variants of the plant were assessed herein. In this study, we evaluated the antioxidant effects of these plants, and utilized an HPLC system to verify their caffeic acid and rosmarinic acid contents. Dried Perilla frutescens leaves were boiled at a temperature of 100°C for three hours and were lyopholized in a freezedryer. The extracts were then processed in order to confirm their antioxidant activities via 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical-scavenging activity assay, ferric-reducing antioxidant power (FRAP) assay, total flavonoid content and total polyphenol content assays. According to the observed antioxidant results of the five tested species of Perilla frutescens leaves, Bora and Donggeul-2 were shown to have more potent antioxidant activities than the other tested variants. The scavenge 50% of DPPH radical (SC50 of DPPH) values were 241 μg DM/mL in Donggeul-2 and 261 μg DM/mL in Bora. Based on the results of the FRAP assay, the Bora variant showed a value of 796 mM FeSO4 7H2O/g DM, and Donggeul-2 exhibited a value of 748 mM FeSO 4 7H2O/g DM, of which the total polyphenol contents were measured as 69.4 g GAE/kg DM and 61.8 g GAE/kg DM, respectively. Moreover, the Bora variant had the highest level of caffeic acid, and Donggeul-2 showed the highest rosmarinic acid content among the tested samples (0.87 mg/100 g wet base and 121 mg/100 g wet base, respectively). According to the results of this experiment, we selected two species, Bora and Donggeul-2, which were both verified to contain adequate and favorable antioxidant activities.

Original languageEnglish
Pages (from-to)302-306
Number of pages5
JournalKorean Journal of Food Science and Technology
Volume41
Issue number3
Publication statusPublished - 2009 Dec 1

Fingerprint

Perilla frutescens
rosmarinic acid
caffeic acid
Antioxidants
antioxidant activity
antioxidants
Water
extracts
assays
leaves
polyphenols
water
Polyphenols
flavonoids
Flavonoids
Free Radicals
temperature
High Pressure Liquid Chromatography

Keywords

  • Antioxidant activities
  • Caffeic acid
  • Leaves of Perilla frutescens
  • Rosmarinic acid

ASJC Scopus subject areas

  • Food Science
  • Biotechnology
  • Applied Microbiology and Biotechnology

Cite this

Quantification of caffeic acid and rosmarinic acid and antioxidant activities of hot-water extracts from leaves of Perilla frutescens. / Lee, Hyun Sun; Lee, Hyun Ah; Hong, Chung Oui; Yang, Sung Yong; Hong, Sung Yu; Park, Sang Yul; Lee, Hojoung; Lee, Kwang Won.

In: Korean Journal of Food Science and Technology, Vol. 41, No. 3, 01.12.2009, p. 302-306.

Research output: Contribution to journalArticle

Lee, Hyun Sun ; Lee, Hyun Ah ; Hong, Chung Oui ; Yang, Sung Yong ; Hong, Sung Yu ; Park, Sang Yul ; Lee, Hojoung ; Lee, Kwang Won. / Quantification of caffeic acid and rosmarinic acid and antioxidant activities of hot-water extracts from leaves of Perilla frutescens. In: Korean Journal of Food Science and Technology. 2009 ; Vol. 41, No. 3. pp. 302-306.
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