Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Evaluation of Phytochemical Composition and Antioxidant Capacity in Various Leafy Vegetables

  • Lee, Joon-Hee (Health Metrology Center, Division of Quality of Life, Korea Research Institute of Standards and Science) ;
  • Lee, Sun-Young (Department of Food Science and Nutrition, The Catholic University of Korea) ;
  • Lee, Hyang-Jung (Department of Food Science and Nutrition, The Catholic University of Korea) ;
  • Kim, Young-Jun (Department of Agricultural Biotechnology, Seoul National University, R&D Food Safety Center, OTTOGI Corporation) ;
  • Koh, Kyung-Hee (Department of Food Science and Nutrition, The Catholic University of Korea)
  • Published : 2009.03.31
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Abstract

Current study investigated phytochemical compositions and antioxidant capacity of Korean leafy vegetables including chajogi, gomchwi, meowi and sseumbagwi. ${\beta}$-carotene, total soluble polyphenol, total flavonoids contents were determined, and antioxidant capacity were evaluated by various methods. ${\beta}$-carotene, total soluble polyphenol, total flavonoids contents in gomchwi were significantly higher (as much as 19 folds) compare to other vegetables (p<0.05). Sseumbagwi extract ($100{\mu}g/mL$) was removed 78.6% of superoxide radicals in xanthin-xanthin oxidase system measured by EPR. Gomchwi showed the highest nitrate scavenging activity as 94.3% at pH 1.2. In SOD-like activity, chajogi, gomchwi, and meowi were evaluated in the range of $12.6{\sim}24.5%$. All samples were revealed to prevent the reaction of ferrous chloride during 9 days, which were comparable ability with 125 mg/100 g of ${\alpha}$-tocopherol. The rich phytochemical contents of gomchwi and sseumbagwi influenced to high antioxidant capacity.

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References

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