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KMID : 0380620140460050601
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Korean Journal of Food Science and Technology
2014 Volume.46 No. 5 p.601 ~ p.608
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Antioxidant Activities of Green and Purple Kohlrabi Juices
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Kim Dan-Bi
Oh Ji-Won
Lee Jong-Seok
Kim Young-Hyun
Park In-Jae
Cho Ju-Hyun
Lee Ok-Hwan
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Abstract
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In this study, we investigated the antioxidant activity of green kohlrabi juice (GKJ) and purple kohlrabi juice (PKJ) using various in vitro methods. The results of 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3- ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging activities, ferric ion reducing antioxidant power (FRAP), reducing power, and nitrite scavenging activities showed that GKJ possessed higher antioxidant activity than PKJ. Green kohlrabi powder (GKJP) and purple kohlrabi powder (PKJP) inhibited hydrogen peroxide-induced cell death in human dermal fibroblasts. In addition, GKJP and PKJP suppressed intracellular reactive oxygen species (ROS) production induced by hydrogen peroxide in human dermal fibroblasts. These results suggest that green and purple kohlrabi juices are potential natural sources of antioxidants.
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KEYWORD
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kohlrabi juice, total phenol content, reactive oxygen species scavenging capacity
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