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KMID : 0881720140290010053
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Journal of Food Hygiene and Safety
2014 Volume.29 No. 1 p.53 ~ p.59
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Antioxidant activities and α-Glucosidase Inhibition Effects of Chicories Grown in Hydroponics Added with Cr3+ or Selenium
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Choi Jun-Hyeok
Lee Sung-Gyu
Lee So-Hee
Park Yun-Hee
Yu Me-Hee
Lee In-Seon
Kim Hyun-Jeong
Lee Mu-Sang
Park Sun-Hwa
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Abstract
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This study was carried out to investigate the effect on the growth and antioxidant activities of Cichorium intybus L.(CLE), Cichorium intybus L. var. folisum ‘treviso’ (CLET), Cichorium intybus L. var. folisum ‘rosaitaliana’ (CLER) in hydroponics added with Cr3+ or Selenium (Se) for 4 weeks. Total polyphenol, total flavonoids contents and FRAP values of three species of chicory were grown hydroponically with Cr3+ or Se were increased. These extracts were also showed stronger DPPH and ABTS scavenging activity than chicory extracts. In particular, chicories added with Cr3+ had higher antioxidant activities than chicories added with Se. CLER and CLE extracts added with Cr3+ were also showed α-glucosidase inhibition activities. These results indicate that chicories were cultivated in culture fluid added with Cr3+ or Se could be used as high functional vegetables.
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KEYWORD
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Chicory, Cr3+, Selenium, antioxidant activity, α-glucosidase inhibition
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