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http://dx.doi.org/10.3839/jabc.2014.056

Antioxidative Effect of Extracts from Different Parts of Kohlrabi  

Pak, Won-Min (Department of Food science & Technology/Institute of Food Science, Pukyong National University)
Kim, Koth-Bong-Woo-Ri (Institute of Fisheries Sciences, Pukyong National University)
Kim, Min-Ji (Institute of Fisheries Sciences, Pukyong National University)
Kang, Bo-Kyeong (Department of Food science & Technology/Institute of Food Science, Pukyong National University)
Bark, Si-Woo (Department of Food science & Technology/Institute of Food Science, Pukyong National University)
Kim, Bo-Ram (Department of Food science & Technology/Institute of Food Science, Pukyong National University)
Ahn, Na-Kyung (Department of Food science & Technology/Institute of Food Science, Pukyong National University)
Choi, Yeon-Uk (Department of Food science & Technology/Institute of Food Science, Pukyong National University)
Yoon, Sung-Ryul (Yongmun Elementary School)
Ahn, Dong-Hyun (Department of Food science & Technology/Institute of Food Science, Pukyong National University)
Publication Information
Journal of Applied Biological Chemistry / v.57, no.4, 2014 , pp. 353-358 More about this Journal
Abstract
Antioxidant activities of ethanol and water extracts of flesh, leaves, and peels of green and purple Kohlrabi were measured by rancimat method, total phenolic compound (TPC), DPPH radical scavenging effect, chelating effect, and reducing power analysis. The highest TPC was observed in ethanol extract from green peel and water extract from purple leaf with 12.00 and 11.70 mg/g of dry sample, respectively. The ethanol extracts from purple Kohlrabi leaf and peel exhibited strong DPPH radical scavenging effects with reducing power while water extracts from purple Kohlrabi leaf and peel also showed strong DPPH radical scavenging with chelating effects. Antioxidant index of ethanol and water extracts from green and purple Kohlrabi measured by rancimat was lower than butylated hydroxytoluene. These results suggest that extracts from purple Kohlrabi leaf and peel exhibited higher antioxidant activities than those of green Kohlrabi, and can be potentially used as proper natural antioxidants.
Keywords
chelating effect; DPPH radical scavenging; Kohlrabi; reducing power;
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Times Cited By KSCI : 14  (Citation Analysis)
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