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KMID : 0380620140460010013
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Korean Journal of Food Science and Technology
2014 Volume.46 No. 1 p.13 ~ p.18
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Screening the Antioxidant Components and Antioxidant Activitiy of Extracts Derived from Five Varieties of Edible Spring Flowers
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Kim Su-Min
Kim Do-Yeon
Park Hye-Ri
Seo Ji-Hye
Yeom Bo-Min
Jin Yoo-Jeong
Pyo Young-Hee
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Abstract
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This study was designed to investigate the in vitro antioxidant potentials and the antioxidant components of80% ethanolic extracts prepared from five edible spring flowers. The contents of total phenols (14.1-18.9 mg gallic acidequivalents/g of dry weight; DW), flavonoids (0.3-4.9 mg catechin equivalents), total carotenoids (1.9-578.1 μg β-caroteneequivalents), and proanthocyanidins (2.8-23.5 mg catechin equivalents), were determined by spectrophotometry. In addition,the content of ascorbic acid (0.71-1.31 mg) was determined using HPLC with UV detection. All varieties of the flowerexamined showed antioxidant potential (1.2-46.1 mM Trolox equivalents/g DW), which was measured by the radicalscavenging activity and the reducing power. Of the five flowers analyzed, Prunus avium L. showed the highest antioxidantactivity. A strong correlation was found between the ascorbic acid (r2=0.75), flavonoids (r2=0.71), and total phenoliccontent (r2=0.64) and the antioxidant parameters, suggesting that these components are likely significant contributors to theantioxidant capacity of the five spring flowers
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KEYWORD
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spring flowers, antioxidant potentials, antioxidant components
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