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KMID : 0665420050200020186
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Korean Journal of Food Culture
2005 Volume.20 No. 2 p.186 ~ p.193
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The Antioxidative and Antimicrobial Activities of the three Species of Leeks(Allium tuberosun R.) Ethanol Extracts
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Ahn Myung-Soo
Kim Hyun-Jeung
Seo Mi-Sook
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Abstract
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The antioxidative and antimicrobial activities were carried on the leeks (Allium tuberosun R.) ethanol extracts in order to find out new food functional components. Three species of leeks used in this study were Chinese leek(long type, LL), general leek(medium type, LM), and medicinal leek (short type, LS). Total amounts of polyphenol compounds in LS was shown as the highest (436.60mg%) value. All of ethanol extracts of these leeks were shown to be had good electron donating ability(EDA) and nitrite scavenging activity. Specialty, the ethanol extract of LS(LSEx) had the highest EDA 30.47% and nitrite scavenging activity 77.24% and the lowest was LMEx. The antioxidative activities of these ethanol extracts on the corn germ oil were measured by peroxide values(POV) and conjugated diene values (CDV) storaging for 30 days at 60±2℃. The antioxidative activities of these extracts by POV and CDV were determined as following order as LSEx> LLEx) LMEx. The antioxidative activities of all extract were presented as high tendency by increasing adding amounts (0.02%>0.05%>0.1%). When the antioxldative activities were compared with BHT and α-tocopherol, the degree of the antioxidative activities of these extracts were certified as lower than BHT and higher than α-tocopherol. And also LSEx, LMEx, and LLEx had antimicrobial effects on the several micro organisms, especially the effect on the Pseudomonas aeruginasa was remarkable. While LMEx had shown inhibit effect on most of micro organism used in this study.
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KEYWORD
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antioxidative, antimicrobial, total polyphenol, EDA, nitrite scavenging
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