Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Antioxidant Activity of Salad Vegetables Grown in Korea

  • Xin Zao (Department of Food Science and Nutrition, Chungnam National University) ;
  • Song, Kyung-Bin (Department of Food Science and Technology, Chungnam National University) ;
  • Kim, Mee-Ree (Department of Food Science and Nutrition, Chungnam National University)
  • Published : 2004.12.01
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Abstract

The antioxidant activity of forty two kinds of salad vegetables grown in Korea was evaluated. Methanol extract of freeze-dried vegetable was assayed by radical scavenging activity using 1,2-diphenyl-2-picrylhydrazyl (DPPH) and Fe^{2+}$-catalyzed lipid peroxidation inhibition by TBA method. Total phenolics were determined colorimetrically using Folin-Ciocalteu reagent. The highest radical scavenging activity was expressed by perilla leaf, followed by dandelion leaf, red and green leafy lettuce, of which $IC_{50}$ was less than 0.10 mg/mL. Angelica leaf showed the highest inhibitory action for lipid peroxidation with $95\%$, and then dandelion leaf, water spinach, and perilla leaf inhibited over $80\%$. However, lettuce (Iceberg) and young Chinese cabbage exhibited the lowest antioxidant activity based on both assay methods. Highly positive correlations between antioxidative activities and total phenolics were observed (p < 0.001). The results suggested that salad vegetables, especially perilla leaf, leafy lettuce, dandelion or angelica, could be used for easily accessible sources of natural antioxidants.

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References

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