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Composition Analysis and Antioxidative Activity from Different Organs of Cirsium setidens Nakai  

Lee, Seong-Hyeon (School of Biotechnology, Kangwon National University)
Jin, Ying-Shan (School of Biotechnology, Kangwon National University)
Heo, Seong-Il (School of Biotechnology, Kangwon National University)
Shim, Tae-Heum (Gangwon Research Institute of Health and Environment)
Sa, Jae-Hoon (Gangwon Research Institute of Health and Environment)
Choi, Dae-Sung (Jeongseon Agricultural Technology & Extension Center)
Wang, Myeong-Hyeon (School of Biotechnology, Kangwon National University)
Publication Information
Korean Journal of Food Science and Technology / v.38, no.4, 2006 , pp. 571-576 More about this Journal
Abstract
In the present study, we investigated the compositions including protein, lipid, ash, carbohydrate, and minerals as well as antioxidant activity of Cirsium setidens Nakai in order to detect the biological activities and develop novel functional resources. Different organs commonly had the highest concentration of potassium among 7 minerals evaluated in this study. The leaf had K at the concentration of 5371.97 mg/100 g, while the flower, and stem, the root and the boiled leaf at the concentration of 1770.62 mg/100 g, 1983 mg/100 g, 6096.74 mg/100 g and 1604.2 mg/100 g, respectively. The monosaccharides were composed of the xylose, galactose and glucose. The xylose was only detected in the flower and stem and the galactose was only detected in the stem. DPPH scavenging activity was measured at the $88.22\;{\mu}g/mL$ and $111.19\;{\mu}g/mL$ in root and leaf at $IC_{50}$ value in ethanol extracts, while $53.27\;{\mu}g/mL$, $75.84\;{\mu}g/mL$ and $257.48\;{\mu}g/mL$ in flower, boiled leaf and stem at $IC_{50}$ value, respectively, in water extracts. These results suggest that extracts from Cirsium setidens Nakai can be potentially used as novel resources for antioxidant and biological active substances.
Keywords
antioxidative activity; chemical components; Cirsium setidens Nakai;
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