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Components and Antioxidative Activities of Buchu (Chinese chives) Harvested at Different Times  

Moon, Gap-Soon (School of Food and Life Science, Food Science Institute and Biohealth Products Research Center supported by MOST & KOSEF, Inje University)
Ryu, Bog-Mi (School of Food and Life Science, Food Science Institute and Biohealth Products Research Center supported by MOST & KOSEF, Inje University)
Lee, Min-Ja (School of Food and Life Science, Food Science Institute and Biohealth Products Research Center supported by MOST & KOSEF, Inje University)
Publication Information
Korean Journal of Food Science and Technology / v.35, no.3, 2003 , pp. 493-498 More about this Journal
Abstract
Changes in amino acids content and antioxidative activity in the leaves of buchu (Allium tuberosum R.) at different harvesting times were investigated. Contents of protein, lipids and ash were the highest at the first harvest time, but decreased thereafter, whereas water content showed the reverse pattern. Amino acid contents were the highest at 2nd harvest time, major compositions being aspartic acid, alanine, and glutamic acid, which decreased thereafter. Antioxidative activities according to harvesting times also revealed the same pattern showing by the major nutrients. Correlation coefficients between antioxidative detecting methods in TEAC vs FRAP assay, FRAP vs DPPH assay, and TEAC vs DPPH showed 0.996, 0.992, and 0.987, respectively (p<0.001). The earliest-harvested buchu had the highest content of carotenoids, vitamin C, and total phenol, whereas the lowest of chlorophyll. Antioxidative effects of buchu, with vitamin C and total phenol contents have high coefficient correlations of 0.991 and 0.989, respectively.
Keywords
component; antioxidative activity; buchu; harvesting time; correlation coefficient;
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