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KMID : 0881720180330060510
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Journal of Food Hygiene and Safety
2018 Volume.33 No. 6 p.510 ~ p.515
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Antioxidant Activities of Selenium-Treated Spinacia oleracea L.
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Song Won-Young
Chun Sung-sick
Choi Jeong-Hwa
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Abstract
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In the present study, we investigated the anti-oxidant activities of selenium-treated Spinacia oleracea L. by utilizing experiments in vitro assays. The selenium content of non-treated spinach in this study was moted at 61.19 μg/kg, whereby the selenium-treated spinach which was treated by a 2000 mg/kg selenium was 1000-fold diluted, and was reported to be about 4 times higher than that of non-treated spinach. In this case, the1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity in the concentration of selenium-treated spinach, 0.1~1.0 mg/mL was measured as stronger than that of non-treated spinach. By the same token, the DPPH radical activity of non-treated spinach and selenium-treated spinach was 46.05~52.75% and 49.52~59.09% respectively. It is emphasized that the 2,2'-Azino-di-2-ethyl-benzthiazoline-sulphonate (ABTS) radical scavenging activity as revealed in the concentration of selenium-treated spinach, 0.1~1.0 mg/mL was noted as being stronger than that of non-treated spinach. The ABTS radical activity of non-treated spinach and selenium-treated spinach was 11.85~52.01% and 27.14~53.59% respectively. In this respect, the nitric oxide(NO) radical scavenging activity and reducing power activity in the concentration of selenium-treated spinach, 0.1~1.0 mg/mL was identified and noted as stronger than that of non-treated spinach. These results suggest that selenium-treated spinach could possibly be more useful as potential antioxidant than non-treated spinach.
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KEYWORD
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Antioxidative, Free radical, Selenium, Spinacia oleracea L.
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