Total Polyphenol Contents and Antioxidant Activities of Methanol Extracts from Vegetables produced in Ullung Island

울릉도산 산채류 추출물의 총 폴리페놀 함량 및 항산화 활성

  • Lee, Syng-Ook (Department of Food Science and Technology, Keimyung University) ;
  • Lee, Hyo-Jung (Department of Food Science and Technology, Keimyung University) ;
  • Yu, Mi-Hee (Department of Food Science and Technology, Keimyung University) ;
  • Im, Hyo-Gwon (Department of Food Science and Technology, Keimyung University.) ;
  • Lee, In-Seon (The Center for Traditional Microorganism Resources, Keimyung University)
  • 이승욱 (계명대학교 식품가공학 전공) ;
  • 이효정 (계명대학교 식품가공학 전공) ;
  • 유미희 (계명대학교 식품가공학 전공) ;
  • 임효권 (계명대학교 식품가공학 전공) ;
  • 이인선 (계명대학교 전통미생물자원개발 및 산업화연구(TMR) 센터)
  • Published : 2005.04.30


To discover new functional materials using edible plants, antioxidant activities of methanol extracts from various parts of seven wild vegetables were investigated in vitro. Total polyphenol contents, determined by Folin-Denis method, varied from 16.74 to $130.22{\mu}g/mg$. Radical-scavenging activities of methanol extracts were examined using ${\alpha},\;{\alpha}-diphenyl-{\beta}-pirrylhydrazyl$ (DPPH) radicals and 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) assay. Inhibition effects on peroxidation of linoleic acid determined by ferric thiocyanate (FTC) method and on oxidative degradation of 2-deoxy-D-ribose in Fenton-type reaction system were dose-dependent. Athyrium acutipinulum Kodama (leaf and rood), Achyranthes japonica (Miq.) Nakai (seed), and Solidago virga-aurea var. gigantea Nakai (root) showed relatively high antioxidant activities in various systems.


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