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KMID : 1007520100190030831
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Food Science and Biotechnology
2010 Volume.19 No. 3 p.831 ~ p.836
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Antioxidant Activities of Lotus Leaves (Nelumbo nucifera) and Barley Leaves (Hordeum vulgare) Extracts
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Choe Ju-Hui
Jang Ae-Ra
Choi Ji-Hun
Choi Yun-Sang
Han Doo-Jeong
Kim Hack-Youn
Lee Mi-Ai
Kim Hyun-Wook
Kim Cheon-Jei
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Abstract
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This study evaluated the antioxidant activities of lotus leaf extracts by methanol (L/M) and ethanol (L/E), and barley leaf extracts, also by methanol (B/M), and ethanol (B/E). The 2,2-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity of L/M was higher than that of the other extracts at 250 ppm, with the exception of butylhydroxytoluene (BHT). The reducing powers of the treatments at 250 ppm were in the following order: BHT (2.91)>L/M (2.90)>L/E (2.26)>B/E (2.09)>B/M (2.01). In addition, L/M showed the highest concentration of total phenols, total flavonoids, and strongest superoxide dismutase (SOD)-like activity among the treatments. Thus, lotus and barley leaves extracted by methanol and ethanol that have antioxidant activities may be alternatives to synthetic antioxidants in the food industry.
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KEYWORD
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lotus leaf extract, barley leaf extract, total phenol content, oxidation activity
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