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Antioxidant activities from the Different Parts of Artemisia argyi H. using an in vitro System  

Ha, Gi-Jeong (Gyeongsangnamdo Agricultural Research and Extension Service)
Jeong, Chang-Ho (Depart. Food Science and Technology, Insti. of Agric. & Life Sci., Gyeongsang National Univ.)
Jeong, Hee-Rok (Depart. Food Science and Technology, Insti. of Agric. & Life Sci., Gyeongsang National Univ.)
Heo, Ho-Jin (Depart. Food Science and Technology, Insti. of Agric. & Life Sci., Gyeongsang National Univ.)
Shon, Gil-Man (Gyeongsangnamdo Agricultural Research and Extension Service)
Rho, Chi-Woong (Gyeongsangnamdo Agricultural Research and Extension Service)
Kim, Nak-Ku (Gyeongsangnamdo Agricultural Research and Extension Service)
Publication Information
Journal of agriculture & life science / v.45, no.1, 2011 , pp. 109-117 More about this Journal
Abstract
The antioxidant activities of 60% ethanol extracts from different parts (leaf, stem, and root) of Artemisia argyi using an in vitro system were examined to find a possibility as natural antioxidant substances. The highest total phenolics (23.08 mg/g) was obtained by 60% ethanol extract of leaf. The scavenging activity of 60% ethanol extract from different parts of A. argyi on the DPPH and ABTS radical was raised with increasing amount of extracts, and 60% ethanol extract from leaf showed the highest radical scavenging activities. The leaf extract presented the highest reducing power and strong inhibitory effect on autooxidation of linoleic acid. In MDA formation using mouse brain homogenates, the 60% ethanol extracts of A. argyi also exhibited antioxidant activity as inhibition of MDA (71.38% at $200{\mu}g/mL$). Therefore, these results suggest that the 60% ethanol extract of A. argyi leaf possess excellent antioxidant activities and thus it has great potential as a source for natural antioxidant.
Keywords
Artemisia argyi; DPPH; ABTS; MDA; Antioxidant activitiy;
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