Antioxidant and antibacterial behavior for sediment removed ethanol extract from sea buckthorn seed

Moon Young Yoon; Ji Sun Oh; Hoduck Kang; Jung-Keug Park

Korean Journal of Chemical Engineering, Vol.29, No.8, 1069-1073, August, 2012

DOI10.1007/s11814-011-0279-y Export Citation

Antioxidant and antibacterial behavior for sediment removed ethanol extract from sea buckthorn seed

Moon Young Yoon¹, Ji Sun Oh², Hoduck Kang³, and Jung-Keug Park^{4, 5, †}

¹Research Institute of Biotechnology, Dongguk University, 26, Pildong3-ga, Jung-gu, Seoul 100-715, Korea
²Department of Chemical and Biochemical Engineering, Dongguk University, 26, Pildong3-ga, Jung-gu, Seoul 100-715, Korea
³Department of Biological and Environmental Science, Dongguk University, 26, Pildong3-ga, Jung-gu, Seoul 100-715, Korea
⁴Research Institute of Biotechnology, Department of Chemical and Biochemical Engineering, Dongguk University, 26, Pildong3-ga, Jung-gu, Seoul 100-715, Korea
⁵Department of Medical Biotechnology/Chemical and Biochemical Engineering, Dongguk University, 26, Pildong3-ga, Jung-gu, Seoul 100-715, Korea

E-mail:

The purpose of this study was to develop the separation process removing sediment in sea buckthorn seed ethanol extract, and to investigate the antioxidant and antibacterial behavior for the sediment removed ethanol extract (SBS extract). Sediment such as low solubility materials and oil component was simply removed by filtering after storing the crude extract containing celite for 16 h in a refrigerator at 4 ℃. The SBS extract displayed strong antioxidant activity in the stability test as a function of both storage time and temperature when compared to vitamin C and BHA (Butylated hydroxyanisole) as typical antioxidant ingredients. The bactericidal ratio of the SBS extract against E. coli increased with an increase in the addition of the test agent, and this was particularly significant at concentrations greater than 1,000 μg/ml addition. The bactericidal ratio of 1,000 μg/ml SBS extract against B. subtilis, S. aureus, P. aerusinosa and E. coli was 96.4, 98.6, 91.5, and 52.2% after 2 h, and 98.2, 99.7, 99.3, and 82.6% after 4 h, respectively. These results suggest that the SBS extract may be used as a functional food, pharmaceutical, and cosmetic agent.

Keywords:Sea Buckthorn Seed;Hippophae rhamnoides L.;Sediment Separation;Antioxidant and Antibacterial Behavior;Ethanol Extract;Stability

[References]

Li TSC, Schroeder WR, HortTechnology., 6, 370 (1996)
Rousi A, AAPG Bull., 8, 177 (1971)
Merja H, Jyrki P, Rjitta JT, J. Agric. Food Chem., 56, 7678 (2006)
Bernath J, Foldesi D, J. Herbs Species Med. Plants., 1, 27 (1992)
Jeppsson N, Gao XQ, Agril. Food Sci., 9, 17 (2000)
Kallio H, Yang B, Peippo P, Tahvonen R, Pan R, J. Agric.Food Chem., 50, 3004 (2002)
Chen T, Hippophae., 1, 19 (1988)
Zeb A, Mehmood S, Pak. J. Nutr., 3(2), 197 (2004)
Pintea A, Marpeau A, Faye M, Socaciu C, Gleizes M, Phytochem.Anal., 5, 293 (2001)
Yang B, Kallio HP, J. Agric. Food Chem., 49, 1939 (2001)
Yang B, Karlsson RM, Oksman PH, Kallio HP, J. Agric.Food Chem., 49, 5620 (2001)
Luhua Z, Ying T, Zhengyu Z, Guangji W, Chem. Pharm. Bull., 52, 150 (2004)
Puupponen-Pimia R, Nohynek L, Meier C, Kahkonen M, Heinonen M, Hopia A, Oksman-Caldentey KM, J. Appl. Microbiol., 90(4), 494 (2001)
Berezhnaya GA, Ozerinina OV, Yeliseev IP, Tsydendambaev VD, Vereshchagin AG, Plant Physio. Biochem., 31, 323 (1993)
Yang BR, Kallio H, J. Food Composition and Analysis., 15, 143 (2002)
Cenkowski S, Yakimishen R, Przybylski R, Muir WE, Canadian Biosystems Engineering., 48, 39 (2006)
Sabir SM, Maqsood H, Hayat I, Khan MQ, Khaliq A, J.Med. Food., 8(4), 518 (2005)
Zeb A, Pak. J. Nutr., 3(2), 99 (2004)
Zheng W, Wang SY, J. Agric. Food Chem., 49, 5165 (2001)
Choi DB, Park SS, Ding JL, Cha WS, Biotechnol. Bioprocess Eng., 12, 516 (2007)
Kim T, Kim HJ, Cho SK, Kang WY, Baek H, Jeon HY, Kim B, Kim D, Korean J. Chem. Eng., 28(2), 424 (2011)
Choi DB, Kim YS, Nam HG, Shin HJ, Na MS, Choi OY, Lee HD, Cha WS, Korean J. Chem. Eng., 28(5), 1266 (2011)
Yoo JH, Lee HB, Choi SW, Kim YB, Sumathy B, Kim EK, Korean J. Chem. Eng., 28(6), 1400 (2011)
Teissedre PL, Frankel EN, Waterhouse AL, Peleg H, German JB, J. Sci. Food Agric., 70, 55 (1996)
Choi SY, Yang KH, Korean J. Food Sci. Technol., 14(3), 283 (1982)
Nohynek LJ, Alakomi HL, Helander IM, Oksman-Caldentey KM. Puupponen-Pimia RH, Nutrition and Cancer., 54(1), 18 (2006)
Shin SJ, Kwon SK, Lee KH, Sung ND, Choi WY, J.Agric. Sci., 21, 54 (1994)
Shi L, Zhao Y, Zhang X, Su H, Tan T, Korean J. Chem. Eng., 25(6), 1434 (2008)
Hu ZG, Phys. Test. Chem. Anal., 41(3), 203 (2005)

[Referenced By]

[1] Li TSC, Schroeder WR, HortTechnology., 6, 370 (1996)

[2] Rousi A, AAPG Bull., 8, 177 (1971)

[3] Merja H, Jyrki P, Rjitta JT, J. Agric. Food Chem., 56, 7678 (2006)

[4] Bernath J, Foldesi D, J. Herbs Species Med. Plants., 1, 27 (1992)

[5] Jeppsson N, Gao XQ, Agril. Food Sci., 9, 17 (2000)

[6] Kallio H, Yang B, Peippo P, Tahvonen R, Pan R, J. Agric.Food Chem., 50, 3004 (2002)

[7] Chen T, Hippophae., 1, 19 (1988)

[8] Zeb A, Mehmood S, Pak. J. Nutr., 3(2), 197 (2004)

[9] Pintea A, Marpeau A, Faye M, Socaciu C, Gleizes M, Phytochem.Anal., 5, 293 (2001)

[10] Yang B, Kallio HP, J. Agric. Food Chem., 49, 1939 (2001)

[11] Yang B, Karlsson RM, Oksman PH, Kallio HP, J. Agric.Food Chem., 49, 5620 (2001)

[12] Luhua Z, Ying T, Zhengyu Z, Guangji W, Chem. Pharm. Bull., 52, 150 (2004)

[13] Puupponen-Pimia R, Nohynek L, Meier C, Kahkonen M, Heinonen M, Hopia A, Oksman-Caldentey KM, J. Appl. Microbiol., 90(4), 494 (2001)

[14] Berezhnaya GA, Ozerinina OV, Yeliseev IP, Tsydendambaev VD, Vereshchagin AG, Plant Physio. Biochem., 31, 323 (1993)

[15] Yang BR, Kallio H, J. Food Composition and Analysis., 15, 143 (2002)

[16] Cenkowski S, Yakimishen R, Przybylski R, Muir WE, Canadian Biosystems Engineering., 48, 39 (2006)

[17] Sabir SM, Maqsood H, Hayat I, Khan MQ, Khaliq A, J.Med. Food., 8(4), 518 (2005)

[18] Zeb A, Pak. J. Nutr., 3(2), 99 (2004)

[19] Zheng W, Wang SY, J. Agric. Food Chem., 49, 5165 (2001)

[20] Choi DB, Park SS, Ding JL, Cha WS, Biotechnol. Bioprocess Eng., 12, 516 (2007)

[21] Kim T, Kim HJ, Cho SK, Kang WY, Baek H, Jeon HY, Kim B, Kim D, Korean J. Chem. Eng., 28(2), 424 (2011)

[22] Choi DB, Kim YS, Nam HG, Shin HJ, Na MS, Choi OY, Lee HD, Cha WS, Korean J. Chem. Eng., 28(5), 1266 (2011)

[23] Yoo JH, Lee HB, Choi SW, Kim YB, Sumathy B, Kim EK, Korean J. Chem. Eng., 28(6), 1400 (2011)

[24] Teissedre PL, Frankel EN, Waterhouse AL, Peleg H, German JB, J. Sci. Food Agric., 70, 55 (1996)

[25] Choi SY, Yang KH, Korean J. Food Sci. Technol., 14(3), 283 (1982)

[26] Nohynek LJ, Alakomi HL, Helander IM, Oksman-Caldentey KM. Puupponen-Pimia RH, Nutrition and Cancer., 54(1), 18 (2006)

[27] Shin SJ, Kwon SK, Lee KH, Sung ND, Choi WY, J.Agric. Sci., 21, 54 (1994)

[28] Shi L, Zhao Y, Zhang X, Su H, Tan T, Korean J. Chem. Eng., 25(6), 1434 (2008)

[29] Hu ZG, Phys. Test. Chem. Anal., 41(3), 203 (2005)