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http://dx.doi.org/10.3746/jkfn.2009.38.11.1571

Antioxidant Activity of Leaf, Stem and Root Extracts from Orostachys japonicus and Their Heat and pH Stabilities  

Lee, So-Jeong (Dept. of Food Science & Technology/Institute of Food Science, Pukyong National University)
Song, Eu-Jin (Dept. of Food Science & Technology/Institute of Food Science, Pukyong National University)
Lee, So-Young (Dept. of Food Science & Technology/Institute of Food Science, Pukyong National University)
Kim, Kotch-Bong-Woo-Ri (Dept. of Food Science & Technology/Institute of Food Science, Pukyong National University)
Kim, Seo-Jin (Dept. of Food Science & Technology/Institute of Food Science, Pukyong National University)
Yoon, So-Young (Dept. of Food Science & Technology/Institute of Food Science, Pukyong National University)
Lee, Chung-Jo (Dept. of Food Science & Technology/Institute of Food Science, Pukyong National University)
Ahn, Dong-Hyun (Dept. of Food Science & Technology/Institute of Food Science, Pukyong National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.38, no.11, 2009 , pp. 1571-1579 More about this Journal
Abstract
Antioxidant activities of ethanol and water extracts from Orostachys japonicus leaf, stem, and root were determined by rancimat method, DPPH radical scavenging effect, chelating effect, and reducing power analysis. The highest total phenolic compound (TPC) as 14.6 mg/g of dry sample and the strongest antioxidant activity in rancimat method (value of AI 1.98), DPPH radical scavenging effect (96% in 4 mg/mL), and reducing power (1.50 in 4 mg/mL) were observed in ethanol extracts from Orostachys japonicus leaf. Heat and pH stabilities on antioxidant activity of Orostachys japonicus leaf extract were studied through TPC and DPPH radical scavenging effect. As a result, the extracts from Orostachys japonicus leaf showed high stability. These results suggest that extracts from Orostachys japonicus leaf can be potentially used as proper natural antioxidant in the food industry.
Keywords
Orostachys japonicus; antioxidant activity; heat and pH stabilities;
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