아사이베리 에탄올 추출물과 열수 추출물의 생리활성 검증

A Verification of Physiological Activities between Acai Berry (Euterpe oleracea Mart.) Ethanol and Hot-water Extracts

To determine the characteristics of acai berry extract as a natural functional ingredient, this study measured the following: extraction yield, total polyphenols, flavonoid contents, DPPH radical scavenging activity, nitric oxide scavenging activity and antimicrobial activity. According to the measurement, in terms of the extraction yield of acai berry, the hot-water extract was 28.52% while the ethanol extract was 19.47%. In terms of polyphenol content, the hot-water extract was 77.49±0.93 mg/g, and ethanol extract was 128.42±5.68 mg/g. In terms of flavonoid content, the hot-water and ethanol extracts were 2.49±1.02 mg/g and 35.33±1.02 mg/g, respectively. Overall, polyphenol content was greater than flavonoid content. In term s of antioxidant content, the ethanol extract was higher than the hot-water extract. In terms of DPPH radical scavenging activity at 5.0 mg/ml, the hot-water extract (73.02±0.56%) was lower than the ethanol extract (82.49±0.28%). In nitric oxide scavenging activity at 5.0 mg/ml as well, the hot-water extract (74.25±0.25%) was lower than the ethanol extract (85.22±1.75%). According to the measurement of antimicrobial activity on Staphylococcus aureus and Staphylococcus epidermidis at 5mg/disc using the paper-disc method, high antimicrobial effects were observed in both S. aureus and S. epidermidis. In addition, antimicrobial activity was greater for the ethanol extract than for the hot-water extract.