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Physiological activity of the extract from Dolwoe (Gynostemma pentaphyllum Makino) leaves tea by different ethanol concentrations
J Plant Biotechnol 2019;46:37-44
Published online March 31, 2019
© 2019 The Korean Society for Plant Biotechnology.

Kyeoung Cheol Kim and Ju-Sung Kim

Major in Plant Resource and Environment, SARI, Jeju National University, Jeju, 63243, Korea
Correspondence to: e-mail:
Received October 30, 2018; Revised November 29, 2018; Accepted November 30, 2018.
cc This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
The objective of this study was to compare the effects of different concentration of ethanol extraction on the total phenol and flavonoid contents and physiological activities. The total phenol content of the extracts ranged from 35.54 to 71.52 mg GAE/g. An increase in the ethanol concentration of the solvent led to an increase in the phenol content, with the highest content being found in the 80 and 99.5% ethanol extract. The same trend was observed for flavonoid content. DPPH, nitric oxide, superoxide, hydroxyl radical scavenging activity and TEAC, FRAP and ORAC were measured by antioxidant assay. Radical scavenging activity of aqueous ethanol extracts was better than that of water and 99.5% ethanol extracts. TEAC and FRAP were highly dependent on ethanol concentration and ORAC showed high activity in 40 ~ 80% ethanol extract. Antioxidant activity of Dolwoe leaves tea showed different results among the assay systems. In most experiments, the activities of water and 99.5% ethanol extracts was relatively low. α- Glucosidase inhibitory activity and microorganism inhibitory activity were highest in the 80% and 99.5% ethanol extracts. Therefore, it was considered that extraction with 80% ethanol was appropriate when considering the antioxidative and physiological activities of Dolwoe leaves tea. Based on these results, it can be used as a basic data for the development of food of Dolwoe leaves tea.
Keywords : Antioxidant, Bacterial inhibition, Ethanol concentration, Flavonoid, α-Glucosidase inhibition, Tea extract

March 2019, 46 (1)
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