Assessment of antioxidant activities of HeukHarang a novel Korean Lectuca sativa L.

Detalhes bibliográficos
Autor(a) principal: JANG,Seo Woo
Data de Publicação: 2022
Outros Autores: KIM,Yong-Dae, LEE,Songmi, YIM,Soon-Ho
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101059
Resumo: Abstract In this study, antioxidant activities of HeukHarang a novel Korean Lectuca sativa L.extracts compair with Red skirt lettuce. The highest total polyphenol contents was 60% ethanol extracts of HeukHarang and total flavonoid contents was 40% ethanol extracts, 84.70 ± 0.11 mg TAE/10 g DW and 63.82 ± 0.09 mg QE/10 g DW, respectively. The highest FRAP activity and PMA were 60% and 80% ethanol extracts of heuharang, 1,876.3 ± 0.01 mM TEAC/10 g DW and 26.2 ± 0.0 mM AAEAC/10 g DW, respectively. Radical scavenging activity also HeukHarang ethanol extracts was higher than Red skirt lettuce. The highest ORAC value was 76.0 ± 0.43 mM TEAC/10 g DWthehd, 100% ethanol extracts of HeukHarang. As a result, the all antioxidant activities of Heuhalang ethanol extracts were higher than that of Red skirt lettuce as a control.
id SBCTA-1_b96b266641df6a81dcf70bdb2f48b2f0
oai_identifier_str oai:scielo:S0101-20612022000101059
network_acronym_str SBCTA-1
network_name_str Food Science and Technology (Campinas)
repository_id_str
spelling Assessment of antioxidant activities of HeukHarang a novel Korean Lectuca sativa L.Lectuca sativa L.Korean lettuceantioxidantORAC assayFRAPPMAAbstract In this study, antioxidant activities of HeukHarang a novel Korean Lectuca sativa L.extracts compair with Red skirt lettuce. The highest total polyphenol contents was 60% ethanol extracts of HeukHarang and total flavonoid contents was 40% ethanol extracts, 84.70 ± 0.11 mg TAE/10 g DW and 63.82 ± 0.09 mg QE/10 g DW, respectively. The highest FRAP activity and PMA were 60% and 80% ethanol extracts of heuharang, 1,876.3 ± 0.01 mM TEAC/10 g DW and 26.2 ± 0.0 mM AAEAC/10 g DW, respectively. Radical scavenging activity also HeukHarang ethanol extracts was higher than Red skirt lettuce. The highest ORAC value was 76.0 ± 0.43 mM TEAC/10 g DWthehd, 100% ethanol extracts of HeukHarang. As a result, the all antioxidant activities of Heuhalang ethanol extracts were higher than that of Red skirt lettuce as a control.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101059Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.06522info:eu-repo/semantics/openAccessJANG,Seo WooKIM,Yong-DaeLEE,SongmiYIM,Soon-Hoeng2022-04-13T00:00:00Zoai:scielo:S0101-20612022000101059Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-04-13T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Assessment of antioxidant activities of HeukHarang a novel Korean Lectuca sativa L.
title Assessment of antioxidant activities of HeukHarang a novel Korean Lectuca sativa L.
spellingShingle Assessment of antioxidant activities of HeukHarang a novel Korean Lectuca sativa L.
JANG,Seo Woo
Lectuca sativa L.
Korean lettuce
antioxidant
ORAC assay
FRAP
PMA
title_short Assessment of antioxidant activities of HeukHarang a novel Korean Lectuca sativa L.
title_full Assessment of antioxidant activities of HeukHarang a novel Korean Lectuca sativa L.
title_fullStr Assessment of antioxidant activities of HeukHarang a novel Korean Lectuca sativa L.
title_full_unstemmed Assessment of antioxidant activities of HeukHarang a novel Korean Lectuca sativa L.
title_sort Assessment of antioxidant activities of HeukHarang a novel Korean Lectuca sativa L.
author JANG,Seo Woo
author_facet JANG,Seo Woo
KIM,Yong-Dae
LEE,Songmi
YIM,Soon-Ho
author_role author
author2 KIM,Yong-Dae
LEE,Songmi
YIM,Soon-Ho
author2_role author
author
author
dc.contributor.author.fl_str_mv JANG,Seo Woo
KIM,Yong-Dae
LEE,Songmi
YIM,Soon-Ho
dc.subject.por.fl_str_mv Lectuca sativa L.
Korean lettuce
antioxidant
ORAC assay
FRAP
PMA
topic Lectuca sativa L.
Korean lettuce
antioxidant
ORAC assay
FRAP
PMA
description Abstract In this study, antioxidant activities of HeukHarang a novel Korean Lectuca sativa L.extracts compair with Red skirt lettuce. The highest total polyphenol contents was 60% ethanol extracts of HeukHarang and total flavonoid contents was 40% ethanol extracts, 84.70 ± 0.11 mg TAE/10 g DW and 63.82 ± 0.09 mg QE/10 g DW, respectively. The highest FRAP activity and PMA were 60% and 80% ethanol extracts of heuharang, 1,876.3 ± 0.01 mM TEAC/10 g DW and 26.2 ± 0.0 mM AAEAC/10 g DW, respectively. Radical scavenging activity also HeukHarang ethanol extracts was higher than Red skirt lettuce. The highest ORAC value was 76.0 ± 0.43 mM TEAC/10 g DWthehd, 100% ethanol extracts of HeukHarang. As a result, the all antioxidant activities of Heuhalang ethanol extracts were higher than that of Red skirt lettuce as a control.
publishDate 2022
dc.date.none.fl_str_mv 2022-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101059
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101059
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.06522
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.42 2022
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
_version_ 1752126334110269440

Registros relacionados