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KMID : 0613820040140020286
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Journal of Life Science
2004 Volume.14 No. 2 p.286 ~ p.290
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Antioxidant Activity of Various Fractions Extracted from Mustard Leaf (Brassica juncea) and Their Kimchi
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Kim Jae-I
Choi Jae-Sue
Kim Woo-Seong
Woo Kang-Lyung
Jeon Jung-Tae
Min Byung-Tae
Cheigh Hong-Sik
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Abstract
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The antioxidant activities of the various fractions extracted from mustard leaf (Brassica juncea) and mustard leaf kimchi were determined by the radical scavenging effect on 1,1-diphenyl-2- picrylhydrazyl (DPPH) radical. The fractions from dried mustard leaf, and fermented mustard leaf kimchi for 0 day and fermented mustard leaf kimchi for 5 days at 15℃ were screened for the scavenging effects by using DPPH assay. The fractions prepared by the systematic extraction procedure with the solvents such as hexane, CH2Cl2, EtOAc, BuOH and H2O were used for the determination of free radical scavenging effects. The antioxidant activity of EtOAc and n-BuOH soluble fraction from mustard leaf and mustard leaf kimchi for 0 day had stronger than the others. During fermentation at 15℃ for 5 days, the antioxidant activity was changed. CH2Cl2 and EtOAc soluble fraction showed more potent radical scavenger effects than the others. The difference of results were to the various supplements and fermentation process.
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KEYWORD
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antioxidant, mustard leaf, mustard leaf kimchi, free radical
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