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KMID : 0665420120270060719
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Korean Journal of Food Culture
2012 Volume.27 No. 6 p.719 ~ p.729
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Antioxidant and Antibacterial Activity of Extracts from Brassica juncea czerniak et coss., Celosia cristata L., and Beta vulgaris L.
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Kim Mi-Hye
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Abstract
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We sought to study the qualities and scientific benefits of Dongchimi, a traditional Korean food. We compared and
analyzed ingredients used for the appearance and storability of dongchimi - honggot (Brassica juncea czerniak et coss),
cockscomb (Celosia cristata L.), and beet Beta vulgaris L.). We specifically examined the antioxidative and antibacterial
activity of pigments from extracts of these ingredients. Distilled water (H2O) and 1% citric acid were used to safely extract
pigments. The antioxidative activity of the pigments was then measured for total phenolic compounds, SOD (Super Oxide
Dismutase), and EDA (Electron Donation Ability) by DPPH. The antibacterial activity of was also assessed by a Paper disc
solution. Our results show that the pigments had sufficient antioxidative activity and had antibacterial properties against
Gram positive and negative bacteria. In particular, Cockscomb (used for enhancing color) contained the highest amount of
polyphenol compounds and had the most efficient antioxidative activity.
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KEYWORD
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Anthocyanin, antioxidants, antibiotic, Brassica juncea czerniak et coss, Celosia cristata L., Beta vulgaris L.
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