The Anti-Oxidant Effect of Extracts from the Vaccinium oldhami

Abstract

Natural compounds have been studied to substitute synthetic antioxidants. In this study, the anti-oxidant activity of 70% acetone extracts from the Vaccinium oldhami fruit was investigated for utilization as ingredients for the cosmetic and bio-industries. Anti-oxidant activity was determined by determining total polyphenolic content, electron donating ability, nitric oxide (NO) radical scavenging activity, ABTS• + cation radical scavenging activity and hydrogen peroxide scavenging activity. The polyphenolic content of 70% acetone extracts of the Vaccinium oldhami fruit was 55.972 mg TAE/g. In electron donating activity, 70% acetone extracts of the Vaccinium oldhami fruit showed an effect of 93.9%, which was similar to BHA effect at a concentration of 500 μg/ml. In the NO radical scavenging ability, 70% acetone extracts of the Vaccinium oldhami fruit showed 60% at 500 μg/ml. ABTS• + cation radical scavenging activity of the Vaccinium oldhami fruit at a concentration of 1000 μg/ml was 75.7%. Also, hydrogen peroxide scavenging activity of 70% acetone extracts showed 80.8% at 100 μg/ml, whichwas higher than BHA. In the natural compound market, the most important factors are the ability to obtain high effects of a material in low concentrations and a long-lasting supply. The Vaccinium oldhami fruit can be harvested every yearthis fulfills one of the requirements. From these results, we can confirm that the Vaccinium oldhami fruit has anti-oxidant abilities and has potential as a natural anti-oxidant agent to be utilized in the cosmeceutical and bio-industries.

Growing environment characteristics and vegetation structure ofVaccinium OldhamiiMiq. native habitats in Korea

“…There have only been a small number of studies on V. oldhamii, which were mostly focused on its pharmaceutical uses, such as the antioxidant effect of its fruits (Chae et al 2010), physiological activity, antimicrobial effects (Chae et al 2012) and anti-inflammatory effects (Lee et al 2017). One study investigated the morphology of its leaves and fruits (Kim et al 2012).…”