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KMID : 0380620210530030290
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Korean Journal of Food Science and Technology
2021 Volume.53 No. 3 p.290 ~ p.295
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Antioxidant effect of complex extracts from pine needle, green tea, and sea buckthorn leaves
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Ji Hee-Young
Park Min-Gyu
Joo Shin-Youn
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Abstract
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This study investigated the antioxidant effects of complex extracts from pine needles (PN), green tea (GT), and sea buckthorn leaves (SL). Measurement of total polyphenol and flavonoid content, DPPH radical scavenging activity (DPPH), ABTS+ radical scavenging activity (ABTS), and reducing power (RP), showed that SL extract (SE) had the highest values. The superoxide radical scavenging activity (SSA) and nitrite scavenging activity (NSA) were the highest in the GT extract (GE). In most experiments, the PN extract (PE) showed higher activity in complex extracts than in single extracts. The combination of GT and SL led to a higher activity than that exhibited by GT (DPPH and ABTS at 300 ppm, RP at 100 and 500 ppm) and SL (SSA at 100 ppm and NSA at 300 ppm) alone. These results suggest that the combination of PE, GE, and SE may be a useful functional food material in the food industry.
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KEYWORD
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pine needle, green tea, sea buckthorn leaves, functional food, radical scavenging
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