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http://dx.doi.org/10.5762/KAIS.2017.18.12.705

Comparison of Physicochemical Properties between Extracts and Soaked Liquor of Lespedeza cuneata G.Don  

Jeong, Kap-Seop (Department of Food Science & Nutrition, Tongmyong University)
Publication Information
Journal of the Korea Academia-Industrial cooperation Society / v.18, no.12, 2017 , pp. 705-711 More about this Journal
Abstract
Lespedeza cuneata (LC) is a herbaceous plant that grows throughout Korea. To investigate the physicochemical properties and the antioxidant activities of LC extracts and LC-soaked liquor (s. liquor), extraction with distilled water (DW) and ethanol was conducted and the extracts were compared with s. liquor. A total of 22 free amino acids from LC extract were detected, with the main ones being phosphoethanolamine 20.36>L-proline 18.02>ammonia 14.48>L-aspartic acid 12.96>${\gamma}$-amino-n-butyric acid 10.67%. The total flavonoid contents (TFC) and total phenolics contents (TPC) were in the order of s. liquor>DW>ethanol extract. The electron donating ability based on DPPH radical scavenging ability was highest for s.liquor, which equivalents 81.4% ascorbic acid in the order of s. liquor>ethanol>DW extract. The orders of ferric reducing antioxidant power and ABTS radical scavenging ability were proportional to the TFC and TPC of extracts, and in the order of s. liquor>ethanol>DW extract. The nitrite scavenging ability of s. liquor was highest among the three extracts (96.6% at pH 1.2), which was 2.6 times greater than that of DW extract.
Keywords
Lespedeza cuneata; Antioxidant activity; Electron donating ability; Ferric reducing antioxidant power; Nitrite scavenging ability;
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Times Cited By KSCI : 8  (Citation Analysis)
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