Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Chemical Composition and Antioxidant Activity of Ramie Leaf (Boehmeria nivea L.)

  • Lee, Youn-Ri (Department of Food Science and Technology, Chungbuk National University) ;
  • Nho, Jin-Woo (Department of Food Science and Technology, Chungbuk National University) ;
  • Hwang, In-Guk (Department of Food Science and Technology, Chungbuk National University) ;
  • Kim, Woon-Ju (Department of Food Science and Nutrition, Chungbuk National University) ;
  • Lee, Yu-Jin (Department of Food Science and Nutrition, Chungbuk National University) ;
  • Jeong, Heon-Sang (Department of Food Science and Technology, Chungbuk National University)
  • Published : 2009.10.31
Download PDF
⟨ Previous Next ⟩

Abstract

This study investigated change in the chemical components and antioxidant activity of ramie (Boehmeria nivea) leaves (RL) for the development of functional foods. Proximate compositions of protein, crude ash, and crude fat were 24.49, 11.41, and 4.89%, respectively. Contents of minerals of calcium (Ca), potassium (K), magnesium (Mg), and iron (Fe) were 1,874, 1,433, 362, and 16 mg/100 g, respectively. ${\alpha},\;{\beta}$, and ${\gamma}$-Tocopherol contents were 9.79, 0.18, and 1.44 mg/100 g, respectively. Linoleic and linolenic acid contents were higher than those of palmatic and stearic acid. Total phenolic and flavonoids contents showed the high level of 149 and 49 mg/g. The $IC_{50}$ values of 1,1-diphenyl-2-picrylhydrazyl (DPPH), hydroxyl, and superoxide radical scavenging of RL extracts were 688, 424, and $596{\mu}g/mL$, respectively, while the radical scavenging values by butylated hydroxylanisole (BHA) were 92, 58, and $98{\mu}g/mL$, respectively. Thus, RL has the potential to be used as a healthy and functional food ingredient.

Keywords

References

  1. Stadtman ER. Protein oxidation and aging. Science 257: 1220-1224 (1996) https://doi.org/10.1126/science.1355616
  2. Milner A. Functional foods and health promotion. J. Nutr. 129: 1395-1397 (1999)
  3. Zhao TL, Yani Y, Lili Z, Ping S, Zhong WL, Jian L, Heping X, Yuande P, Shouwei T. Study on the performance of ramie fiber modified with ethylenediamine. Carbohyd. Polym. 71: 18-25 (2008) https://doi.org/10.1016/j.carbpol.2007.05.008
  4. Da SF, Melo JCP, Airoldi C. Preparation of ethylenediamine anchored cellulose and determination of thermochemical data for the interaction between cations and basic centers at solid/liquid interface. Carbohyd. Res. 34: 2842-2450 (2006)
  5. Koichi G, Sreekala MS, Alexandre G, Kaji T, Ohgi J. Effect of load application during mercerization of ramie fibers. Compos. Pt. AAppl. S. 37: 2213-2220 (2007)
  6. Angelini LG, Lazzeri A, Levita G, Fontanelli D, Bozz C. Ramie [Boehmeria nivea (L.) Gaud.] and Spanish broom (Spartium junceum L.) fibres for composite materials: Agronomical aspects, morphology, and mechanical properties. Ind. Crop. Prod. 11: 145- 161 (2000) https://doi.org/10.1016/S0926-6690(99)00059-X
  7. Kim SI, An MJ, HAN YS, Pyeun JH. Sensory and instrumental texture properties of rice cakes according to the addition of songpy (pine tree endodermis) or mosipul (China grass leaves). J. Korean Soc. Food Sci. Nutr. 22: 603-613 (1993)
  8. Kim JK, Lee HD, Kim NH, Choi JU, Park CB, Bang JK. Seasonal variations of chemical components in citron leaves. Korean J. Int. Agric.12: 192-196 (2000)
  9. Sim YJ, Han YS, Chun HJ. Studies on the nutritional components of mugwort (Artemisia mongolica Fischer). Korean J. Food Sci. Technol. 24: 49-53 (1992)
  10. Jung KM, Kang GH, Kwon MK, Song IK, Cho DH, Chou YD. Chemical components an antioxidant of persimmon (Diospyros kaki Thunb) leaves. Korean J. Food Preserv. 2: 175-181 (2004)
  11. Kang MY, Jeong YH, Eun JB. Identification and determination of dietary fibers in citron, jujube, and persimmon. Korean J. Food Preserv. 10: 60-64 (2003)
  12. AOAC. Official Methods of Analysis of AOAC Intl. 15th ed. Method 930.04-05. Association of Official Analytical Chemists, Arlington, VA, USA (1990)
  13. AOAC. Official Methods of Analysis of AOAC Intl. 15th ed. Method 969.33. Association of Official Analytical Chemists, Arlington, VA, USA (1990)
  14. Lee J, Suknark K, Kluvitse Y, Phillips RD, Eitenmiller RR. Rapid liquid chromatographic assay of vitamin E and retinyl palmitate in extruded weaning foods. J. Food Sci. 64: 968-972 (1998) https://doi.org/10.1111/j.1365-2621.1999.tb12261.x
  15. Yu L, Perret J, Harris M, Wilson J, Haley S. Antioxidant properties of bran extracts from 'Akron' wheat grown at different locations. J. Agr. Food Chem. 51: 1566-1570 (2003) https://doi.org/10.1021/jf020950z
  16. Jia Z, Tang M, Wu J. The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chem. 64: 555-559 (1999) https://doi.org/10.1016/S0308-8146(98)00102-2
  17. Tepe B, Sokmen M, Akpulat HA, Sokmen A. Screening of the antioxidant potentials of six Salvia species from Turkey. Food Chem. 95: 200-204 (2006) https://doi.org/10.1016/j.foodchem.2004.12.031
  18. Halliwell B, Gutteridge JM, Grootveld M. Methods for the measurement of hydroxyl radicals in biochemical systems: Deoxyribose degradation and aromatic hydroxylation. Methods Biochem. Anal. 33: 59-90 (1987)
  19. Nagai T, Sakai M, Inoue R, Inoue H, Suzuki N. Antioxidative acitivities of some commercially honeys, royal jelly, and propolis. Food Chem. 75: 237-240 (2001) https://doi.org/10.1016/S0308-8146(01)00193-5
  20. Ahn B, Yang CB. Chemical composition of bangch (Agastache rìgosa O. Kuntze) herb. Korean J. Food Sci. Technol. 23: 375-378 (1991)
  21. Choi C, Yoon SH, Bae MJ, An BJ. Protein and amino acid composition of Korean ginseng classified by years. Korean J. Food Sci. Technol. 17: 1-4 (1985)
  22. Lee JR, Han YJ, Lee TW, Song YM, Jin SK, Kim IS, Hah K, Kwak SJ. Physcio-chemical and sensory properties of emulsified sausages containing mulberry and persimmon leaf powder. Korean J. Food Sci. Anim. Resour. 22: 330-336 (2002)
  23. Jang JH, Choi HS, Cheong HS, Kang OJ. A comparison of antioxidant activity of barley leaf tea and green tea according to leaching conditions in distilled water. Koraen J. Food Cook. Sci. 23: 165-172 (2007)
  24. Ryo JW, Cha BC. Mineral content and antioxidative activiry in some herb plants. Korean J. Medicinal Crop Sci. 6: 28-32 (1998)
  25. Oh MH, Wang HJ. Chemical composition of several herb plants. Korean J. Food Sci. Technol. 35: 1-6 (2003)
  26. Piromen V, Syvaoja EL, Varo P, Salminen K, Koivostoinen P. Tocopherols and tocotrienols in cereal products from Finland. Cereal Chem. 63: 78-81 (1986)
  27. Wennermark B, Ahlmen H, Jagerstad M. Improved vitamin E retention by using freshly milled whole-meal wheat flour duringdrying. J. Agr. Food Chem. 43: 1348-1351 (1994)
  28. Lee JM, Shin KS, Lee HJ. Determination of antioxidant vatimins in horticultural foods. Korean J. Diet. Culture 14: 167-175 (1999)
  29. Bae DK, Choi HJ, Son JH, Park MH, Bae JH, AN BJ, Choi C. The study of developing and functional beverage from Korean persimmon (Diospyros kaki L. folium) leaf. Korean J. Food Sci. Technol. 32: 860-866 (2000)
  30. Shahidi F, Wansundara PK. Phenolic antioxidant. Crit. Rev. Food Sci. 32: 67-103 (1992) https://doi.org/10.1080/10408399209527581
  31. Lee SO, Lee HJ, Yu MH, Im HG, Lee IS. Total polyphenol contents and antioxidant activities of methanol extracts from vegetables produced in Ullung Island. Korean J. Food Sci. Technol. 37: 233- 240 (2005)
  32. Lee SE, Seong NS, Bang JK, Park CG, Sung JS, Song J. Antioxidative activities of Korean medicinal plants. Korean J. Medicinal Crop Sci. 11: 127-134 (2003)