Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Antioxidative Effect of Cholorophylls and Carotenoids in Mustard Leaf Kimchi Activity

갓김치 Chlorophylls 및 Carotenoids의 항산화 효과

  • 송은승 (부산대학교 식품영양학과 및 김치연구소) ;
  • 전영수 (부산대학교 식품영양학과 및 김치연구소) ;
  • 최홍식 (부산대학교 식품영양학과 및 김치연구소)
  • Published : 2001.06.01
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Abstract

Antioxidative effects of crude chlorophylls and carotenoids extracts from mustard leaf kimchi on the lipid peroxidation in rat liver homogenate, egg phosphatidyl choline (EPC) liposome and superoxide anion radical were examined. The extracts were found to inhibit the increase of the thiobarbituric acid (TBA) value and show the effect of antioxidative activity on the liposomal phospholipid membrane. The oxidation index of EPC liposome was markedly decreased in the prescence of the extracts. The antioxidative activity of the extracts from mustard leaf kimchi was not related with fermentation period of the kimchi. The extracts from mustard leaf showed the similar antioxidative activity of $\alpha$-tocopherol within in the given level of addition. However, the oxidation index. When the effect of the extracts from mustard leaf kimchi on free radical scavenging was observed by the determination of the superoxide anion radical scavenging activity, it had similar value to that of $\alpha$-tocopherol.

Keywords

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