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http://dx.doi.org/10.9721/KJFST.2013.45.2.227

Component Analysis and Antioxidant Activity of Oenanthe javanica Extracts  

Hwang, Seok-Jun (Department of Food Science and Biotechnology, Kangwon National University)
Park, Sung-Jin (Department of Tourism Food Service Cuisine, Hallym Polytechnic University)
Kim, Jong-Dai (Department of Food Science and Biotechnology, Kangwon National University)
Publication Information
Korean Journal of Food Science and Technology / v.45, no.2, 2013 , pp. 227-234 More about this Journal
Abstract
The purpose of this study was to determine the possibility of using Oenanthe javanica as a natural health food source. To accomplish this, its general and biological activities were measured. Its carbohydrate, crude protein, crude lipid, and ash contents were 44.7, 9.8, 8.9, and 27.8%, respectively. The K content was largest for minerals followed by Ca, P, and Mg, which means that Oenanthe javanica is an alkali material. The concentrations of total phenol and flavonoids of OJE were $88.9{\pm}0.46$ mg GAE/g, and $28.6{\pm}0.64$ mg QE/g, respectively. Gallic acid, catechin, chlorogenic acid, and caffeic acid in OJE as measured by using HPLC were $0.9{\pm}0.23$, $1.2{\pm}0.19$, $227.1{\pm}0.62$, and $4.0{\pm}0.35$ mg/g. The DPPH and ABTS radical scavenging activities of OJE were 72.2%, and 66.1%, respectively, at $1,000{\mu}g/mL$. The FRAP and reducing power of OJE were 0.79, and 0.41 absorbance units value respectively, at $1,000{\mu}g/mL$. OJE possessed significant antioxidant properties, which suggests its great potential as a functional ingredient for food applications.
Keywords
Oenanthe javanica; antioxidant activity; nutrients; health food;
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