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http://dx.doi.org/10.3746/jkfn.2007.36.6.657

Antioxidative Properties of Artemisia princeps Pamp  

Hong, Jung-Hee (The Center for Traditional Microorganism Resources, Keimyung University)
Jeon, Jeong-Lan (Dept. of Food Sciences and Technology, Keimyung University)
Lee, Ju-Hyun (Dept. of Food Sciences and Technology, Keimyung University)
Lee, In-Seon (The Center for Traditional Microorganism Resources, Keimyung University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.36, no.6, 2007 , pp. 657-662 More about this Journal
Abstract
Antioxidant properties of Artemisia princeps Pamp were determined using in vitro assay systems against 1,1-diphenyl-picrylhydrazyl (DPPH) radical, superoxide ($O_2{^-}$), hydrogen peroxide ($H_2O_2$), hydroxyl radical ($HO{\cdot}$) and nitric oxide (NO) radical, as well as rat liver microsomal lipid peroxidation. Among the five solvent fractions, ethyl acetate fractions showed the highest total polyphenol and flavonoid contents at $311.35{\mu}g/mg\;and\;92.73{\mu}g/mg$, respectively. Ethyl acetate fractions, except for $H_2O_2$ scavenging activity, also showed the highest scavenging activity; the 50% inhibitory concentration ($IC_{50},\;{\mu}g/mg$) values for DPPH, superoxide, $HO{\cdot}$ and NO radical scavenging were 52.71, 26.47, 58.92 and 65.94, respectively. Additionally, the highest inhibition of rat liver microsomal lipid peroxidation was observed by ethyl a cetate fraction.
Keywords
Artemisia princeps Pamp; antioxidant activity; solvent fractions; rat liver microsomal lipid peroxidation;
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