Study on the Antioxidant Activity in the Various Vegetables
2013
Suh, J.H., Institute of Food and Drug Safety Evaluation, Chungcheongbuk-do, Republic of Korea | Back, O.J., Institute of Food and Drug Safety Evaluation, Chungcheongbuk-do, Republic of Korea | Kang, Y.W., Institute of Food and Drug Safety Evaluation, Chungcheongbuk-do, Republic of Korea | Ahn, J.E., Institute of Food and Drug Safety Evaluation, Chungcheongbuk-do, Republic of Korea | Yun, J.S., Institute of Food and Drug Safety Evaluation, Chungcheongbuk-do, Republic of Korea | Oh, K.S., Ministry of Food and Drug Safety, Chungcheongbuk-do, Republic of Korea | An, Y.S., Ministry of Food and Drug Safety, Chungcheongbuk-do, Republic of Korea | Park, S.H., Institute of Food and Drug Safety Evaluation, Chungcheongbuk-do, Republic of Korea | Lee, S.J., Institute of Food and Drug Safety Evaluation, Chungcheongbuk-do, Republic of Korea
After it was known that an antioxidant function was associated with a reducing risk of cancer and cardiovascular disease, a large number of plant have been investigated for their antioxidant activity. However, lacking of the extensive antioxidant data in vegetables, a few natural antioxidant was used in the food industry. Therefore, this study was carried out to provide some scientific antioxidant activity data in the various vegetables. The samples (n = 275) including 24 kinds of vegetables were examined for antioxidant activity. Total Phenol Contents (TPCs) were measured colorimetric determination method using the Folin-Ciocalteu reagent by gallic acid as the control group. DPPH radical scavenging activity were also investigated using calculation of IC50(concentration of extracted needed to inhibit 50% of the DPPH radical). The contents of TPCs were 0.32~49.26 μg/kg and DPPH radical scavenging activity (CI50) was 0.0~2.43 mg/mL in vegetables. The best antioxidant effect was shown in Garlic for both antioxidant assay methods.
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