Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Antioxidant and Antibacterial Activity of Extracts from Brassica juncea czerniak et coss., Celosia cristata L., and Beta vulgaris L.

맨드라미, 비트, 홍갓 색소 추출물의 항산화 및 항균 효과

  • Kim, Mi-Hye (Research Institute of Eco-Food, Hoseo University)
  • 김미혜 (호서대학교 자연과학대학 바이오산업학부 및 에코푸드 연구소)
  • Received : 2012.08.13
  • Accepted : 2012.12.13
  • Published : 2012.12.30
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Abstract

We sought to study the qualities and scientific benefits of Dongchimi, a traditional Korean food. We compared and analyzed ingredients used for the appearance and storability of dongchimi - honggot (Brassica juncea czerniak et coss), cockscomb (Celosia cristata L.), and beet Beta vulgaris L.). We specifically examined the antioxidative and antibacterial activity of pigments from extracts of these ingredients. Distilled water ($H_2O$) and 1% citric acid were used to safely extract pigments. The antioxidative activity of the pigments was then measured for total phenolic compounds, SOD (Super Oxide Dismutase), and EDA (Electron Donation Ability) by DPPH. The antibacterial activity of was also assessed by a Paper disc solution. Our results show that the pigments had sufficient antioxidative activity and had antibacterial properties against Gram positive and negative bacteria. In particular, Cockscomb (used for enhancing color) contained the highest amount of polyphenol compounds and had the most efficient antioxidative activity.

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