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http://dx.doi.org/10.11002/kjfp.2014.21.4.593

Screening of DPPH radical scavenging and antimicrobial activity of extracts from local some native plants  

Kim, Hyun-Soo (Department of Food Science and Industry, Jungwon University)
Ahn, Joung-Jwa (Department of Food Science and Industry, Jungwon University)
Choi, Tae-Ho (SNT)
Hwang, Tae-Young (Department of Food Science and Industry, Jungwon University)
Publication Information
Food Science and Preservation / v.21, no.4, 2014 , pp. 593-599 More about this Journal
Abstract
This study was conducted to determine the antioxidant potentials of some available plants to source alternate antioxidants and antibiotics. The antioxidant activity was evaluated by determining the antioxidant activity reducing powers and 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activities of extracts from some local edible native plants. The DPPH radical scavenging activity of the extracts was found to have been 0.41-94.84%. The Elsholtziasplendens NAKAI extract ($85^{\circ}C$, ethanol, accelerated solvent extraction) showed the highest level of antioxidant activity. Eight samples of plant extracts were evaluated for their antimicrobial activities against three microflora (Bacillus subtilis, Escherichia coli, and Candida albicans) using disc diffusion assay. Two samples (Geranium krameri FR. Et SAV. and Cleyera japonica Thunb.) had much more intensive antimicrobial activities than the control. However, their DPPH free radical scavenging activity levels were only 14.50 and 13.85, respectively. It is suggested that they could be used as natural preservatives against bacterial contamination in cosmetics and foods, in place of the common synthetic preservatives currently used.
Keywords
antioxidant; antimicrobial; natural preservative; plant extract; DPPH radical scavenging;
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Times Cited By KSCI : 4  (Citation Analysis)
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