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Antioxidative Activities of Ethanol Extract Prepared from Leaves, Seed, Branch and Aerial Part of Crotalaria sessiflora L.  

Kang, Myung-Hwa (Department of Food Science & Nutrition, Hoseo University)
Choi, Chang-Suk (Department of Food Science & Nutrition, Hoseo University)
Kim, Zang-Soo (Graduate School of Venture, Hoseo University)
Chung, Hae-Kyung (Department of Food Science & Nutrition, Hoseo University)
Min, Kwan-Sik (Graduate School of Bio. & Information Technology, HanKyong National University)
Park, Chun-Geon (National Crop Experiment Station, RDA)
Park, Hee-Woon (National Crop Experiment Station, RDA)
Publication Information
Korean Journal of Food Science and Technology / v.34, no.6, 2002 , pp. 1098-1102 More about this Journal
Abstract
Antioxidative activities of ethanol extracts of seed, branch, leaves, and aerial part of Crotalaria sessiflora L. were compared using in vitro experimental model. Solid contents of each extracts were 12.68, 16.28, 13.04, and 18.59 g/ 100 mL, and phenolic acid contents were $0.082{\pm}0.003,\;0.099{\pm}0.010,\;0.071{\pm}0.002,\;and\;0.094{\pm}0.011\;mg/mL$ in branch, aerial part, seed, and leaves, respectively. Extracts prepared from leaves showed highest electron-donating ability toward DPPH. SOD-liked activities were 78.95, 70.85, 74.65, and 87.49% in aerial part, branch, seed, an leaves respectively. Extracts prepared from leaves showed 59.39% inhibitory effect on peroxidation of egg yolk lecithin.
Keywords
antioxdiative activity; Crotalaria sessiflora L; free radical; phenolic acids;
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