As an effort to develop functional food ingredients and to discover the biological activity, the total phenolic content, total flavonoid content, DPPH and ABTS radical scavenging activity, SOD-like activity, ferric reducing antioxidant power (FRAP), and Fe 2+ chelating of Aster scaber were measured using a 70% ethanol extract and various solvent fractions. As a result, the total phenolic concent was highest in an ethyl acetate fraction of 141.9 mg GAE eq/g and the total flavonoid content was 105.6 mg QUE eq/g. The DPPH radical scavenging activity was highest in an ethyl acetate fraction of 97.1% at a concentration of 1,000 μg/mL (p<0.05). The ABTS radical scavenging activity showed a 86.9% ethyl acetate fraction and a 57.9% butanol fraction at a concentration of 125 μg/mL, and higher than that of positive control (α-tocopherol and BHT) (p<0.05). The SOD-like activity showed 42.8% in an ethyl acetate at a concentration of 1,000 μg/mL. The ethyl acetate fraction showed the highest value of FRAP at 1051.9 μM and a concentration of 1,000 μg/mL (p<0.05). The Fe 2+ chelating was highest in the 70.1% chloroform fraction at a concentration of 500 μg/mL (p<0.05). There is the highest correlation between DPPH radical scavenging activity and FRAP (r=0.981) as compared to other antioxidant assays (p<0.01). With these results, we confirmed that the ethyl acetate fraction of Aster scaber has great antioxidant potential. So it can be expected to be developed into a specific functional food ingredient.

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