Components and Antioxidative Activities of Buchu (Chinese chives) Harvested at Different Times

수확시기에 따른 부추 성분 및 항산화효과의 변화

  • Moon, Gap-Soon (School of Food and Life Science, Food Science Institute and Biohealth Products Research Center supported by MOST & KOSEF, Inje University) ;
  • Ryu, Bog-Mi (School of Food and Life Science, Food Science Institute and Biohealth Products Research Center supported by MOST & KOSEF, Inje University) ;
  • Lee, Min-Ja (School of Food and Life Science, Food Science Institute and Biohealth Products Research Center supported by MOST & KOSEF, Inje University)
  • 문갑순 (인제대학교 식품생명과학부.식품과학연구소.바이오헬스 소재연구센터) ;
  • 류복미 (인제대학교 식품생명과학부.식품과학연구소.바이오헬스 소재연구센터) ;
  • 이민자 (인제대학교 식품생명과학부.식품과학연구소.바이오헬스 소재연구센터)
  • Published : 2003.06.01


Changes in amino acids content and antioxidative activity in the leaves of buchu (Allium tuberosum R.) at different harvesting times were investigated. Contents of protein, lipids and ash were the highest at the first harvest time, but decreased thereafter, whereas water content showed the reverse pattern. Amino acid contents were the highest at 2nd harvest time, major compositions being aspartic acid, alanine, and glutamic acid, which decreased thereafter. Antioxidative activities according to harvesting times also revealed the same pattern showing by the major nutrients. Correlation coefficients between antioxidative detecting methods in TEAC vs FRAP assay, FRAP vs DPPH assay, and TEAC vs DPPH showed 0.996, 0.992, and 0.987, respectively (p<0.001). The earliest-harvested buchu had the highest content of carotenoids, vitamin C, and total phenol, whereas the lowest of chlorophyll. Antioxidative effects of buchu, with vitamin C and total phenol contents have high coefficient correlations of 0.991 and 0.989, respectively.


component;antioxidative activity;buchu;harvesting time;correlation coefficient


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