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http://dx.doi.org/10.3746/jkfn.2006.35.2.187

Anti-oxidative Effects of Extracts of Korean Herbal Materials  

Shin, Seung-Ryeul (Faculty of Herbal Food Cooking and Nutrition, Daegu Haany University)
Hong, Ju-Yeon (Faculty of Herbal Food Cooking and Nutrition, Daegu Haany University)
Nam, Hak-Sik (Faculty of Herbal Food Cooking and Nutrition, Daegu Haany University)
Yoon, Kyoung-Young (Dept. of Food and Nutrition, Yeungnam University)
Kim, Kwang-Soo (Dept. of Food and Nutrition, Yeungnam University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.35, no.2, 2006 , pp. 187-191 More about this Journal
Abstract
This study was carried out to analyze antioxidative effects of extracts of Korean herbal materials, Diospyros kaki, Teucerium veronicoides and Zanthoxylum schinifolium. Total phenol compound content of Diospyros kaki extacts was higher than those of other extracts. The electron donating ability was $70\%$ in 250 ppm of D. kaki extracts, but was $70\%$ in 1,000 ppm of T. veronicoides and Z. schinifolium extracts. The superoxide dismutase (SOD)-like activity of T. veronicoides and Z. schinzfolium extract was 25, $30\%$ in 1,000 ppm of concentration, respectively, but those of D. kaki extracts was $99\%$. The nitrate scavenging ability of D. kaki extracts was $99\%$ in pH 1.2 and 1,000 ppm of extract solution, but those of T. veronicoides and Z. schinifolium extracts was 53, $72\%$, respectively. The nitrate scavenging ability of D. kaki, Z. schinifolium and T. veronicoides extract was 93, 55, and $40\%$ in pH 3.0 and 1,000 ppm of extract solution, respectively. The nitrate scavenging ability of extracts were $10\~20\%$ in pH 6.0. The nitrate scavenging ability of extracts was decreased according to increase of pH. The nitrate scavenging ability of D. kaki extracts was higher than those of T. veronicoides and Z. schinifolium extracts.
Keywords
herb; antioxidation; Diospyros kaki; Teucerium veronicoides; Zanthoxylum schinifolium;
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