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KMID : 1024420140180020116
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Food Engineering Progress
2014 Volume.18 No. 2 p.116 ~ p.123
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Free Radical-scavenging Activities of Amaranth (Amaranthus spp. L.) Seed Extracts
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Jo Hyeon-Ju
Chung Kang-Hyun
Yoon Jin-A
Song Byeong-Chun
An Jeung-Hee
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Abstract
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This study investigated the antioxidant activities of Amaranth (Amaranthus spp. L.) seed extracts. Methanol and hotwater extracts of the seeds were evaluated for their total polyphenol, flavonoid, and tannin content, antioxidant activ-ities, and protective effects against oxidative stress on L-132 cells. The hot water extracts showed higher total phe-nol (4.23mg GAE/g) and tannin (0.511mg TAE/g) content, while the methanol extracts showed higher flavonoidcontent (1.53mg CE/g). The methanol extracts performed better than the water extracts for DPPH radical-scavengingactivity, while the water extracts performed better for ABTS radical-scavenging activity and SOD-like activity. WithL-132 cells, the water extracts showed strong protective effects against oxidative stress in a dose dependent mannerwith an effect three-fold higher than that of the methanol extracts at a concentration of 500μg/mL. A higher inhi-bition activity of nitric oxide in RAW 264.7 cells was observed with the water extracts than with the methanolextracts at a concentration of 250μg/mL. In summary, the water extracts showed the highest total polyphenol andtannin content and a more powerful protective effect against oxidative stress and inhibition effect of NO. Our resultssuggest that amaranth seeds may be useful as natural antioxidant compounds.
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KEYWORD
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amaranth seeds, free radical-scavenging activity, antioxidant activity
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