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Total Polyphenol Contents and Antioxidant Activities of Methanol Extracts from Vegetables produced in Ullung Island  

Lee, Syng-Ook (Department of Food Science and Technology, Keimyung University)
Lee, Hyo-Jung (Department of Food Science and Technology, Keimyung University)
Yu, Mi-Hee (Department of Food Science and Technology, Keimyung University)
Im, Hyo-Gwon (Department of Food Science and Technology, Keimyung University.)
Lee, In-Seon (The Center for Traditional Microorganism Resources, Keimyung University)
Publication Information
Korean Journal of Food Science and Technology / v.37, no.2, 2005 , pp. 233-240 More about this Journal
Abstract
To discover new functional materials using edible plants, antioxidant activities of methanol extracts from various parts of seven wild vegetables were investigated in vitro. Total polyphenol contents, determined by Folin-Denis method, varied from 16.74 to $130.22{\mu}g/mg$. Radical-scavenging activities of methanol extracts were examined using ${\alpha},\;{\alpha}-diphenyl-{\beta}-pirrylhydrazyl$ (DPPH) radicals and 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) assay. Inhibition effects on peroxidation of linoleic acid determined by ferric thiocyanate (FTC) method and on oxidative degradation of 2-deoxy-D-ribose in Fenton-type reaction system were dose-dependent. Athyrium acutipinulum Kodama (leaf and rood), Achyranthes japonica (Miq.) Nakai (seed), and Solidago virga-aurea var. gigantea Nakai (root) showed relatively high antioxidant activities in various systems.
Keywords
wild vegetables; antioxidant; total polyphenol; free radicals;
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