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http://dx.doi.org/10.3746/jkfn.2003.32.6.937

Antioxidative Activities of Anthocyanins in Red Mustard Leaf Kimchi  

최홍식 (부산대학교 식품영양학과 및 김치연구소)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.32, no.6, 2003 , pp. 937-941 More about this Journal
Abstract
Red mustard leaf (RML) kimchi was prepared with native Brassica juncea czerniak et coss as a major raw material and antioxidative characteristics of crude anthocyanin (CA)/refined anthocyanin (RA) isolated from RML kimchi were studied. Among crude pigment fractions, CA fraction showed a higher inhibition rate of peroxide formation in linoleic acid autoxidation system. These effects seemed to be increased with the increase of CA concentration. CA also was considered to have a role of electron donor by the experiments using DPPH ($\alpha$, $\alpha$＇-diphenyl-$\beta$-picrylhydrazyl) reaction. Furthermore, various RA fractions had a higher antioxidative activity and especially RA-fraction 3 demonstrated the highest score of the antioxidative characteristics in terms of the prevention of lipid peroxidation and scavenging of free radicals.
Keywords
kimchi; mustard leaf; free radical; peroxide formation; antioxidation;
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