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Background : Cornus kousa fruit has been used as a medicine for a long time. Therefore, for
the purpose of utilizing C. kousa fruit as a health functional food, antioxidant activity was
tested by extracting ethanol concentrations to identify optimal extraction conditions.
Methods and Results : C. kousa fruits used in this study were washed, dried and pulverized.
Then, the samples and solvents by ethanol concentration (0, 20, 40, 60 80 and 100%) were
extracted at 80℃ for 90 minutes at 1 : 20 ratio, respectively. Afterwards, it was filtered,
concentrated, frozen and dried. Total phenol and flavonoid content, DPPH and ABTS radical
scavenging activity, ferric reducing antioxidant power and oxygen radical absorbance capacity
were measured. The total phenol and flavonoid content is the highest in 60% ethanol extract
at 20.08 ㎎·GAE/g, 0.86 ㎎·QE/g. In addition to all antioxidant studies showed the highest
activitiy in 60% ethanol extract. Also, when HepG2 cells were treated with ethanol extract at
200 ㎍/㎖ concentrations, the survival rate was more than 90% and cytotoxicity was not
observed. Then, HepG2 cells were treated with tBHP to induce oxidative stress, and the
cytoprotective effect and inhibitory activity of ROS production were measured. As a result,
60% ethanol extract showed the best activity.
Conclusion : When extracting C. kousa fruits with ethanol as solvent, It is expected best to
use 60% ethanol to maximize potential as a material for health functional foods.
