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KMID : 1123920100240050859
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Korean Journal of Oriental Physiology and Pathology
2010 Volume.24 No. 5 p.859 ~ p.865
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Evaluation of Composition and Antioxidant Activity form Zizyphus jujuba Fruits and Leaves Extracts for Development Medicinal Food
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Cho Hwa-Eun
Chong Myongsoo
Choi Yun-Hee
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Abstract
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This study was performed to evaluate proximate composition and antioxidant activity in extracts from Zizyphus jujuba fruits (ZF), leaves (ZL), mixture of them (ZM) and fermented mixture (FZM) for development medicated food. The contents of total carbohydrate and free sugar in ZF were 82.37 and 64.18 g/100 g, highest contents among all the extracts. The contents of free sugar in ZL was 19.39 g/100 g, but FZM was 10.01 g/100 g lower than ZL. The concentrations of total polyphenolic compounds in 1 mg/ concentration were 90.96 /mg for ZL, 22.39 /mg for ZF, 83.67 /mg for ZM, 70.92 /mg for FZM. DPPH radical scavenging activity at 1 mg/ concentration was 51.07% for BHT, 46.32% for ZL, 39.54% for ZM, 34.68% for FZM. ZF did not express activity. SOD like activity at 1 mg/ concentration was 67.16% for BHT, 75.33% for ZL, 17.42% for ZF, 68.22% for ZM, 59.81% for FZM. The antioxidant activity of the fruits of Z. jujuba (ZF) prominently lower than that of the leaves (ZL), but a mixture of leaves and fruits enhanced the antioxidant activity. And fermentation is not enhanced the antioxidant activity of extracts Z. jujuba
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KEYWORD
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Zizyphus jujuba, proximate composition, antioxidant, medicated food
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