Screening the Antioxidant Components and Antioxidant Activitiy of Extracts Derived from Five Varieties of Edible Spring Flowers
2014
Kim, S.M., Sungshin University of Women, Seoul, Republic of Korea | Kim, D.Y., Sungshin University of Women, Seoul, Republic of Korea | Park, H.R., Sungshin University of Women, Seoul, Republic of Korea | Seo, J.H., Sungshin University of Women, Seoul, Republic of Korea | Yeom, B.M., Sungshin University of Women, Seoul, Republic of Korea | Jin, Y.J., Sungshin University of Women, Seoul, Republic of Korea | Pyo, Y.H., Sungshin University of Women, Seoul, Republic of Korea
This study was designed to investigate the in vitro antioxidant potentials and the antioxidant components of 80% ethanolic extracts prepared from five edible spring flowers. The contents of total phenols (14.1-18.9 mg gallic acid equivalents/g of dry weight; DW), flavonoids (0.3-4.9 mg catechin equivalents), total carotenoids (1.9-578.1 ¥�g ¥�-carotene equivalents), and proanthocyanidins (2.8-23.5 mg catechin equivalents), were determined by spectrophotometry. In addition, the content of ascorbic acid (0.71-1.31 mg) was determined using HPLC with UV detection. All varieties of the flower examined showed antioxidant potential (1.2-46.1 mM Trolox equivalents/g DW), which was measured by the radical scavenging activity and the reducing power. Of the five flowers analyzed, Prunus avium L. showed the highest antioxidant activity. A strong correlation was found between the ascorbic acid (r©�=0.75), flavonoids (r©�=0.71), and total phenolic content (r©�=0.64) and the antioxidant parameters, suggesting that these components are likely significant contributors to the antioxidant capacity of the five spring flowers.
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