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KMID : 1098420150230030207
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Korean Journal of Medicinal Crop Science
2015 Volume.23 No. 3 p.207 ~ p.213
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Component Analysis and Antioxidant Activity of Wasabi japonica Matsum Leaves
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Park Seong-Jin
Lee Hyeon-Yong
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Abstract
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The purpose of this study was to determine the possibility of using Wasabi japonica Matsum leaves as natural health food source. To accomplish this purpose, the contents of general and antioxidative nutrients of Wasabi japonica Matsum leaves were measured. The contents of carbohydrate, crude protein, crude lipid and ash are 53.41%, 25.00%, 7.95% and 13.64%. And the calories of Wasabi leaves was 385.23 Kcal. Total dietary fiber was 52.27%. The K was the largest mineral followed by Ca, P, Mg which means Wasabi leaves is alkali material. The contents of sinigrin and allyisothiocyanate in the wasabi leaves were 69.2 ㎎/g and 241.0 ㎎/g, respectively. Total phenol contents of the hot water extract and the 70% ethanolic extract were 19.44 ± 0.23 and 19.33 ± 1.17 ㎎ GAE/g, respectively. The total flavonoids content of the hot water extract and the 70% ethanol extract were 7.69 ± 0.71 and 19.25 ± 1.41 ㎎ QE/g, respectively. The general nutrients and other antioxidant bioactive materials in Wasabi japonica Matsum leaves were also potential materials for good health food.
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KEYWORD
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Wasabi Leaves, Total Phenol Content, Total Flavonoids Content, Antioxidant Activity
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