Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Multivariate statistical analysis of the comparative antioxidant activity of the total phenolics and tannins in the water and ethanol extracts of dried goji berry (Lycium chinense) fruits

  • Kim, Joo-Shin (Food & Nutrition Program, Division of Food Science & Culinary Arts, College of Bio-Ecology Hygiene, Shinhan University) ;
  • Kimm, Haklin Alex (Computer Science Department, East Stroudsburg University)
  • Received : 2019.05.21
  • Accepted : 2019.05.30
  • Published : 2019.06.30
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Abstract

Antioxidant activity in water and ethanol extracts of dried Lycium chinense fruit, as a result of the total phenolic and tannin content, was measured using a number of chemical and biochemical assays for radical scavenging and inhibition of lipid peroxidation, with the analysis being extended by applying a bootstrapping statistical method. Previous statistical analyses mostly provided linear correlation and regression analyses between antioxidant activity and increasing concentrations of phenolics and tannins in a concentration-dependent mode. The present study showed that multiple component or multivariate analysis by applying multiple regression analysis or regression planes proved more informative than linear regression analysis of the relationship between the concentration of individual components and antioxidant activity. In this paper, we represented the multivariate analysis of antioxidant activities of both phenolic and tannin contents combined in the water and ethanol extracts, which revealed the hidden observations that were not evident from linear statistical analysis.

Keywords

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Fig. 1. Scatter plots and frequency distribution histograms for total phenolics and tannins from water and ethanol extracts of Lycium chinense fruits.

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Fig. 2. Comparison of 1,1-diphenyl-2-picryl hydrazyl radical scavenging activity between water and ethanol extracts.

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Fig. 3. Comparison of H2O2-scavenging activity between water and ethanol extracts.

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Fig. 4. Comparison of reducing power between water and ethanol extracts.

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Fig. 5. Comparison of RBC hemolysis inhibition between water and ethanol extracts.

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Fig. 6. Comparison of lipid peroxidation inhibition between water and ethanol extracts.

Table 1. The 1,1-diphenyl-2-picryl hydrazyl radical-scavenging, reducing power, H2O2-scavenging, hemolysis inhibition and lipid peroxidation inhibition activities in water and ethanol extracts of dried Lycium chinense fruit at different concentrations

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