• Preventive Nutrition and Food Science
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• v.17 no.4
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• pp.269-273
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• 2012

Shinseoncho and kale were divided into stem [shinseoncho stems (SS) and kale stems (KS)] and leaf parts [shinseoncho leaves (SL) and kale leaves (KL)] and made into green vegetable juices for analyses of nutritional compositions and antioxidant activities. Higher values of total acidity were observed in SL (0.736%) and KL (0.841%) than in SS (0.417%) and KS (0.335%) (p<0.05). Neutral sugar content showed higher values in SS (21.740 mg/mL) and SL (18.657 mg/mL) when compared with KS (1.497 mg/mL) and KL (1.452 mg/mL) (p<0.05). Protein content showed the highest value in SL (7.610 mg/mL) (p<0.05), while SS (0.403 mg/mL) and KS (0.403 mg/mL) showed similar lower values. Total polyphenol contents of SL (423.139 ${\mu}g/mL$) was significantly higher value (p<0.05) than those of other samples, which occurred in the following order: SL>KL (218.494 ${\mu}g/mL$) KS (107.269 ${\mu}g/mL$)>SS (75.894 ${\mu}g/mL$). KL exerted the highest DPPH radical scavenging activity (84.834%) (p<0.05), which occurred in the following order: KL>SL (63.473%)>KS (52.894%)>SS (35.443%). ABTS radical scavenging activity showed that SL (66.088%) and KL (38.511%) had higher scavenging activities, whereas SS (7.695%) and KS (9.609%) demonstrated to be lower activities (p<0.05). In general, leaf parts had much higher antioxidant activities as well as total polyphenol contents than those of the stem parts. In conclusion, shinseoncho and kale, particularly their leaf parts, offer antioxidant properties in green vegetable juices and the consumption of them may be beneficial as a nutrition source and in health protection.

• Preventive Nutrition and Food Science
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• v.20 no.3
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• pp.169-175
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• 2015

Shinseoncho and kale were made into green vegetable juices by building block [shinsenocho branch (SB), shinsenocho leaf (SL), kale branch (KB), and kale leaf (KL)]. Fluctuations in their phenolic contents and antioxidant capacities were analyzed during refrigerated storage at $4^{\circ}C$ for 28 days. Total polyphenolic contents of leaf parts showed a decreasing tendency after 4 days (SL) or 7 days (KL), whereas branch parts showed fluctuating values during the entire storage period. The 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging capacity was rapidly decreased in SB and in SL at 28 days (P<0.001), whereas KL showed a slightly increasing tendency after 14 days. For the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity, SL showed a sharp fall at 28 days (P<0.001), and KL showed a decreasing tendency after 14 days (P<0.001). SB showed a steady decrease during the entire storage period and KB indicated a nearly zero (0.97%) at 28 days. Pearson's coefficients for the correlation between antioxidant capacities measured by the ABTS and DPPH assays, and the total polyphenolic contents were determined. The results showed that the ABTS assay (r=0.934, P<0.001) was more strongly positively correlated with the total phenolic contents than the DPPH assay (r=0.630, P<0.001). In conclusion, when considering all building blocks, green vegetable juices, including kale and shinseoncho may have kept antioxidant capacities for up to 14 days under refrigeration, and the ABTS assay better reflects a positive correlation with the total phenolic contents when compared to the DPPH assay.