Antioxidant and antimicrobial activities of various Stachy sieboldii MIQ extracts for application in meat product

Mi Ra Yang; Gun Ryoung No; Suk�Nam Kang; Tae Wan Kim; Sam Woong Kim; Il�Suk Kim

Volume : VI, Issue : IX, September - 2016

Antioxidant and antimicrobial activities of various Stachy sieboldii MIQ extracts for application in meat product

Mi Ra Yang, Gun Ryoung No, Suk Nam Kang, Tae Wan Kim, Sam Woong Kim, Il Suk Kim

Abstract :

 In order to analyze bioactive functionalities for application in meat product depending on different parts of leaf, stem and tuber in Stachy sieboldii MIQ (SSM) and extraction solvents, we investigated the antioxidant and antibacterial activities of the various SSM extracts. The leaf methanol and ethanol extracts from SSM maintained more polyphenol and flavonoid contents as well as higher antioxidant activities than those of the stem and tuber extracts. DPPH, ABTS• + and nitrite radical scavenging activities from the methanol extracts maintained a higher or similar value compared with the ethanol extracts. DPPH, ABTS• + and FRAP radical scavenging activities were proportional to total polyphenol and flavonoid contents in the various SSM extracts, whereas nitrite radical scavenging activity was partially related to these materials, which the methanol extracts were observed by the coincident activity with their materials, but the ethanol extracts were not depending on their materials. The SSM leaf and tuber methanol extracts or the tuber ethanol extract were showed by strong antibacterial activities against S. typhimurium. In addition, the SSM leaf methanol extract was showed by strong antibacterial activity against S. aureus. It is assumed that the antioxidant and antibacterial activities of SSM are related to total polyphenol and flavonoid contents extracted by methanol and ethanol. Therefore, we suggest that the SSM extracts have a high possibility for application as a bioactive material in meat product.