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Antioxidative and $Lp-PLA_2$ Inhibitory Activities in 29 Fruits and Vegetables  

Kim, Ji-Young (Department of Food Science and Technology, Chungnam National University)
Lee, Cho-Rong (Department of Food Science and Technology, Chungnam National University)
Cho1, Kyung-Hyun (Department of Biotechnology, Yeungnam University)
Lee, Jeung-Hee (Department of Food Science and Technology, Chungnam National University)
Lee, Ki-Teak (Department of Food Science and Technology, Chungnam National University)
Publication Information
Food Science and Preservation / v.16, no.4, 2009 , pp. 512-517 More about this Journal
Abstract
Total phenolic content and the antioxidative activity (DPPH radical-scavenging capacity) of 29 fruits and vegetables were determined. The total phenolic contents of plum (1.06 mg GAE/g fresh weight) and cherry (0.95 mg GAE/g fresh weight) were high, whereas those of banana, carrot, and cucumber (each at 0.07 mg GAE/g fresh weight) were low. In the DPPH radical-scavenging assay, apple mango extract showed the highest value(92.8%) among the 29 ethanol extracts tested, followed by paprika (75.4%), beet (75.3%), and cherry (75.1%). In the $Lp-PLA_2$ inhibition assay, cherry (34.95% inhibition) and grape (31.03%) showed the highest $Lp-PLA_2$ activities among the 29 fruits and vegetables examined.
Keywords
Total phenolics; DPPH radical scavenging capacity; $Lp-PLA_2$ inhibitory activity;
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