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http://dx.doi.org/10.15207/JKCS.2020.11.2.309

Antioxidant Effect of Traditional food Ingredient  

Lee, Jae-Hyeok (Department of Emergency Medical Rescue, Nambu University)
Park, Jeong-Sook (Department of Nursing, Nambu University)
Publication Information
Journal of the Korea Convergence Society / v.11, no.2, 2020 , pp. 309-314 More about this Journal
Abstract
This study was designed to investigate the antioxidant effects of 10 kinds of medicinal plants and vegetable extracts and total extracts. The cytotoxicity was measured by MTS assay, and the antioxidant activity was measured by DPPH free radical scavenging activity and Riboflavin-derived superoxide inhibitory activity (SQA). As a result, cytotoxicity was safe for all 10 medicinal plants, vegetable extracts and total extracts. DPPH free radical scavenging ability was observed in Cinnamomum cassia Blume, Eugenia caryophyllata Thunb. Arctium lappa, Total extract was excellent, and Riboflavin-derived superoxide inhibitory activity (SQA) was found in Cinnamomum cassia Blume, Arctium lappa, Prunus mume Sieb. et Zucc., Excellent, but total extract showed the best antioxidant effect. As a result of comparing the antioxidant effects of medicinal plants and vegetables using traditional ingredients, the antioxidant activity was increased when used as a mixture than when used alone. It is considered that it can be used as an antioxidant functional material, and it is expected to be of value when developing antioxidant material in the future.
Keywords
Antioxidant; cytotoxicity; Cinnamomum cassia Blume; Arctium lappa; Prunus mume Sieb; et Zucc.; convergence;
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