Browse > Article
http://dx.doi.org/10.13103/JFHS.2013.28.4.337

Study on the Antioxidant Activity in the Various Vegetables  

Suh, Junghyuck (Food Safety Evaluation Department, Institute of Food and Drug Safety Evaluation)
Paek, Ock Jin (Food Safety Evaluation Department, Institute of Food and Drug Safety Evaluation)
Kang, YoungWoon (Food Safety Evaluation Department, Institute of Food and Drug Safety Evaluation)
Ahn, Ji Eun (Food Safety Evaluation Department, Institute of Food and Drug Safety Evaluation)
Yun, Jisuk (Food Safety Evaluation Department, Institute of Food and Drug Safety Evaluation)
Oh, Keum-Soon (Functional Food Standards Division, Ministry of Food and Drug Safety)
An, Yeong-Soon (Criminal Investigations Office, Food Safety Evaluation Department, Ministry of Food and Drug Safety)
Park, Sun-Hee (Food Safety Evaluation Department, Institute of Food and Drug Safety Evaluation)
Lee, Sang-Jae (Food Safety Evaluation Department, Institute of Food and Drug Safety Evaluation)
Publication Information
Journal of Food Hygiene and Safety / v.28, no.4, 2013 , pp. 337-341 More about this Journal
Abstract
After it was known that an antioxidant function was associated with a reducing risk of cancer and cardiovascular disease, a large number of plant have been investigated for their antioxidant activity. However, lacking of the extensive antioxidant data in vegetables, a few natural antioxidant was used in the food industry. Therefore, this study was carried out to provide some scientific antioxidant activity data in the various vegetables. The samples (n = 275) including 24 kinds of vegetables were examined for antioxidant activity. Total Phenol Contents (TPCs) were measured colorimetric determination method using the Folin-Ciocalteu reagent by gallic acid as the control group. DPPH radical scavenging activity were also investigated using calculation of $IC_{50}$(concentration of extracted needed to inhibit 50% of the DPPH radical). The contents of TPCs were $0.32{\sim}49.26{\mu}g/kg$ and DPPH radical scavenging activity ($CI_{50}$) was 0.0~2.43 mg/mL in vegetables. The best antioxidant effect was shown in Garlic for both antioxidant assay methods.
Keywords
antioxidant; Total Phenol Contents (TPC); DPPH; vegetable;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
연도 인용수 순위
1 Blois M., : Antioxidant determinations by the use of a stable free radical. Nature, 181, 1199-1200 (1956).
2 Chang W. H., : TLC fluorescent method for detecting and evaluating individual antioxidative component. J. Food Sci. 48, 658-659 (1983).   DOI
3 Nabasree D. Bratati De., : Antioxidant activity of some leafy vegetables of India: A comparative study, Food Chemistry, 101, 471-474 (2007).   DOI   ScienceOn
4 Kim K.H., Kim D.M., Yu S., Yook H.S. : Antioxidant and whitening activities of various cultivars of Korean unripe peaches. J Korean Soc Food Sci Nutr. 41(2), 156-160 (2012).   과학기술학회마을   DOI   ScienceOn
5 Musulin. R. R., King C. G. : Metaphosphoric acid in the extraction and titration of vitamin C. J. Biol. Chem. 116, 409-413 (1936).
6 Rafael L., Ascension M., Francisco A. T., Maria I. G., Federica F. : Characterisation of polyphenols and antioxidant properties of five lettuce varieties and escarole. Food Chemistry, 108, 1028-1038 (2008).   DOI   ScienceOn
7 Ana Z., Maria J. E., Isable F., Ana F. : Vitamin C, Vitamin A, phenolic compounds and total antioxidant capacity of new fruit juice and skim milk mixture beverages marketed in Spain. Food Chemistry, 103, 1365-1374 (2007).   DOI   ScienceOn
8 Fu L., Xu B. B., Xu X. R., Gan R. Y., Zhang Y., Xia E. Q., Li H. B. : Antioxidant capacities and total phenolic contents of 62 fruits, Food Chemistry, 129, 345-350 (2011).   DOI   ScienceOn
9 Anchana C., Aphiwa T., Nuansri R. : Screening of antioxidant activity and antioxidant compounds of some edible plants of Thailand. Food Chemistry, 92, 491-497 (2005).   DOI   ScienceOn
10 Lee K. S., Kwon Y. J., Lee K. Y. : Analysis of chemical composition, vitamin, mineral and antioxidative effect of the Lotus Leaf. J Korean Soc Food Sci Nutr. 37(12), 1622-1626 (2008).   과학기술학회마을   DOI   ScienceOn
11 Kim M., Kim M.C., Park J.S., Kim J.W., Lee J.O. : The antioxidative effects of the water-soluble extracts of plants used as tea materials. Korean J. Food Sci. Technol. 33(1), 12-18 (2001).   과학기술학회마을
12 Korea Food and Drug Administration : 영업자를 위한 건강기능식품 안내서, 정부발간등록번호 11-1470000-002733-01 p. 7 (2011).
13 Korea Food and Drug Administration : 건강기능식품의 기능성원료 인정현황, 정부발간등록번호 11-1470000-002746-01 pp. 80-82 (2012).
14 Singleton. V. L., Rossi J. A., : Colorimetry of total phenolics with phosphomolybdic-phosphosphotungstic acid reagents Am J Enol Vitic. 16, 144-158 (1965).