The purpose of this study was to determine antioxidant and physiological activities of water and 70% ethanol extracts from Ligularia fischeri by extraction methods. The yield of water and ethanol extracts from Ligularia fischeri was 15.23% and 17.45%, respectively. The polyphenol and flavonoid contents of ethanol extracts of Ligularia fischeri (LEE) were 17.17±4.38 mg/g, 35.06±6.69 mg/g, respectively. The electron donating ability and SOD like activity, and ABTS radical ability of all Ligularia fischeri extracts were increased in a dose dependent manner, and those was the highest in LEE. Nitrite scavenging ability was higher in pH 1.2 than that in pH 3.0, and ethanol extract showed higher ability in pH 1.2 and 3.0. The xanthine oxidase and inhibition effect of all Ligularia fischeri extracts on tyrosinase were dose-dependently increased, and those was the highest in ethanol extracts of Ligularia fischeri. Reducing power was 1.2 at extract concentration 1,000 μg/mL in water and ethanol extracts of Ligularia fischeri and the highest in water extract of Ligularia fischeri at concentration of 62.5-500 μg/mL. These results may contribute to development of processed food and health functional food with Ligularia fischeri.

• Yeon-jeong Woo(Faculty of Herbal Food Cuisine and Nutrition, Daegu Haany University, 대구한의대학교 한방식품조리영양학부) | 우연정
• Seung-Ryeul Shin(Faculty of Herbal Food Cuisine and Nutrition, Daegu Haany University, 대구한의대학교 한방식품조리영양학부) | 신승렬
• Ju-Yeon Hong(Faculty of Herbal Food Cuisine and Nutrition, Daegu Haany University, 대구한의대학교 한방식품조리영양학부) | 홍주연 Corresponding author