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Chemical Composition and Antioxidant Activity of Ramie Leaf (Boehmeria nivea L.)  

Lee, Youn-Ri (Department of Food Science and Technology, Chungbuk National University)
Nho, Jin-Woo (Department of Food Science and Technology, Chungbuk National University)
Hwang, In-Guk (Department of Food Science and Technology, Chungbuk National University)
Kim, Woon-Ju (Department of Food Science and Nutrition, Chungbuk National University)
Lee, Yu-Jin (Department of Food Science and Nutrition, Chungbuk National University)
Jeong, Heon-Sang (Department of Food Science and Technology, Chungbuk National University)
Publication Information
Food Science and Biotechnology / v.18, no.5, 2009 , pp. 1096-1099 More about this Journal
Abstract
This study investigated change in the chemical components and antioxidant activity of ramie (Boehmeria nivea) leaves (RL) for the development of functional foods. Proximate compositions of protein, crude ash, and crude fat were 24.49, 11.41, and 4.89%, respectively. Contents of minerals of calcium (Ca), potassium (K), magnesium (Mg), and iron (Fe) were 1,874, 1,433, 362, and 16 mg/100 g, respectively. ${\alpha},\;{\beta}$, and ${\gamma}$-Tocopherol contents were 9.79, 0.18, and 1.44 mg/100 g, respectively. Linoleic and linolenic acid contents were higher than those of palmatic and stearic acid. Total phenolic and flavonoids contents showed the high level of 149 and 49 mg/g. The $IC_{50}$ values of 1,1-diphenyl-2-picrylhydrazyl (DPPH), hydroxyl, and superoxide radical scavenging of RL extracts were 688, 424, and $596{\mu}g/mL$, respectively, while the radical scavenging values by butylated hydroxylanisole (BHA) were 92, 58, and $98{\mu}g/mL$, respectively. Thus, RL has the potential to be used as a healthy and functional food ingredient.
Keywords
ramie leaf (Boehmeria nivea L.); proximate composition; mineral; tocopherol; radical scavenging activity;
Citations & Related Records
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Times Cited By Web Of Science : 1  (Related Records In Web of Science)
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