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Extraction Characteristics and Antioxidative Activity of Cassia tora L. Extracts  

Na, Gyung-Min (Korea Food Research Institute)
Han, Ho-Suk (Korea Food Research Institute)
Ye, Su-Hyang (Korea Food Research Institute)
Kim, Hyun-Ku (Korea Food Research Institute)
Publication Information
Journal of the Korean Society of Food Culture / v.19, no.5, 2004 , pp. 499-505 More about this Journal
Abstract
The present study was conducted to investigate extraction characteristics and antioxidative activity of Cassia tora L. extracts. Cassia tora L. was extracted by reflux extraction under different extraction conditions including solvent. The solid yield, turbidity, color value, titratable acidity, free sugar contents, electron donating ability and superoxide dismutase-like ability of Cassia tora L. extracts were determined. The highest solid yield value was obtained with water of 10 fold. No significant difference in turbidity and color value were found among the extracts prepared with various extraction solvents, 75% ethanol, 50% ethanol and water. The highest titratable acidity was obtained with 50% ethanol of Cassia tora L.. The free sugar contents of Cassia tora L. extracted with water showed the highest value. Cassia tora L. extracts with water included higher contents of free sugar compared with then of the other solvent extracts, 50% ethanol and 75% ethanol extracts. The total polyphenol compound content of Cassia tora L. extracted with 50% ethanol showed the highest value. Cassia tora L. extracts with 50% ethanol included higher contents of total polyphenol compound compared with those of the other solvent extracts, water and 75% ethanol extracts.
Keywords
Cassia tora L.; electron donating ability; superoxide dismutase(SOD)- like ability;
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