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http://dx.doi.org/10.3746/jkfn.2005.34.6.759

Antioxidant Activity and Antibacterial Activities from Different Parts of Broccoli Extracts under High Temperature  

Lee, Hyun-Seung (Dept. of Food and Biotechnology Gradurate School, Dongshin University)
Park, Yang-Won (Dept. of Food and Biotechnology Gradurate School, Dongshin University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.34, no.6, 2005 , pp. 759-764 More about this Journal
Abstract
The radical scavenging activity of ethanol, acetone and distilled water extracts of broccoli including leaf, flower, flower plus stem, stem, peel and positive control vitamin C, respectively, were investigated. Each sample under assay condition exhibited free radical scavenging activity (FRSA) toward DPPH radical. Among five samples, S (stem) extracts, F (flower) extracts and L (leaf) extracts of broccoli showed the FRSA in the dot-blot assay. Strong FRSA potential of the ethanol extracts of broccoli revealed at pH $2\~6$ of acid regions and at $60\~80^{\circ}C$. The extracts of green tea and Artermisia were found to have effect against Staphylococcus aureus. Whereas, only the aqueous extracts of broccoli F and FS (flower-stem) of the five extracts marked strong antibacterial activity against Bacillus amyloliquefaciens in high temperature.
Keywords
broccoli; free radical scavenging activity (FRSA); antimicrobial activity; DPPH radical; high temperature;
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