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KMID : 0881720130280040337
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Journal of Food Hygiene and Safety
2013 Volume.28 No. 4 p.337 ~ p.341
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Study on the Antioxidant Activity in the Various Vegetables
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Suh Jung-Hyuck
Paek Ock-Jin
Kang Young-Woon
Ahn Ji-Eun
Yun Ji-Suk
Oh Keum-Soon
An Yeong-Soon
Park Sun-Hee
Lee Sang-Jae
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Abstract
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After it was known that an antioxidant function was associated with a reducing risk of cancer and cardiovascular disease, a large number of plant have been investigated for their antioxidant activity. However, lacking of the extensive antioxidant data in vegetables, a few natural antioxidant was used in the food industry. Therefore, this study was carried out to provide some scientific antioxidant activity data in the various vegetables. The samples (n = 275) including 24 kinds of vegetables were examined for antioxidant activity. Total Phenol Contents (TPCs) were measured colorimetric determination method using the Folin-Ciocalteu reagent by gallic acid as the control group. DPPH radical scavenging activity were also investigated using calculation of IC50(concentration of extracted needed to inhibit 50% of the DPPH radical). The contents of TPCs were 0.32~49.26 μg/kg and DPPH radical scavenging activity (CI50) was 0.0~2.43 mg/mL in vegetables. The best antioxidant effect was shown in Garlic for both antioxidant assay methods.
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KEYWORD
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antioxidant, Total Phenol Contents (TPC), DPPH, vegetable
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