The purpose of this study was to measure the bioactivity and antioxidant activity of Orostachys japonicus A. Berger. Orostachys japonicus A. Berger have been known to contain functional materials such as kaempferol, hydroquinone, methyl gallate, quercetin, gallic acid etc. To identify the main functional materials of Orostachys japonicus A. Berger, the contents of flavonoid and phenol were measured. We extracted Orostachys japonicus A. Berger powder from four solvents such as chloroform:methanol (CM, 2:1, v/v), distilled water (DW), 70% methanol, 70% ethanol. After that, this study determined tannin, total phenol, flavonoid content, DPPH radical scavenging activity, ABTS radical scavenging activity, ferric reducing antioxidant power and reducing power of Orostachys japonicus A. Berger extracts and as results of comparing each extract. respectively. From the above results shows that antioxidant activity and bioactivity of Orostachys japonicus A. Berger extracts was higher in the order of 70% ethanol, 70% methanol, DW and CM (p<0.05). The results showed that antioxidant activity of Orostachys japonicus A. Berger extracts supposed to affect by the total phenol and flavonoid contents.

Abstract
 1. 서 론
 2. 재료 및 방법
  2.1. 실험 재료
  2.2. 시료의 추출
  2.3. Tannin 함량 측정
  2.4. Total phenol 함량 측정
  2.5. Flavonoid 함량 측정
  2.6. DPPH radical scavenging activity 측정
  2.7. ABTS radical scavenging activity 측정
  2.8. Ferric reducing antioxidant power (FRAP) 측정
  2.9. Reducing power 측정
  2.10. 통계 처리
 3. 결과 및 고찰
  3.1. 수 율
  3.2. Tannin 함량
  3.3. Total phenol 함량
  3.4. Flavonoid 함량
  3.5. DPPH radical scavenging activity
  3.6. ABTS radical scavenging activity
  3.7. Ferric reducing antioxidant power (FRAP)
  3.8. Reducing power
 4. 결 론
 감사의 글
 REFERENCES

• 진동혁(부산대학교 식품공학과, Department of Food Science and Technology, Pusan National University) | Dong-Hyeok Jin
• 김한수(부산대학교 식품공학과, Department of Food Science and Technology, Pusan National University) | Han-Soo Kim Corresponding author
• 성종환(부산대학교 식품공학과, Department of Food Science and Technology, Pusan National University) | Jong-Hwan Seong
• 정헌식(부산대학교 식품공학과, Department of Food Science and Technology, Pusan National University) | Hun-Sik Chung