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Anti⁃oxidative Effects of Extracts of Korean Herbal Materials
Seung⁃Ryeul Shin1, Ju⁃Yeon Hong1, Hak⁃Sik Nam1, Kyoung⁃Young Yoon2 and Kwang⁃Soo Kim2
1Faculty of Herbal Food Cooking and Nutrition, Daegu Haany University, Gyeongsan 712-715, Korea; 2Dept. of Food and Nutrition, Yeungnam University, Gyeongsan 712-714, Korea

Abstract
This study was carried out to analyze antioxidative effects of extracts of Korean herbal materials, Diospyros kaki, Teucerium veronicoides and Zanthoxylum schinifolium. Total phenol compound content of Diospyros kaki extacts was higher than those of other extracts. The electron donating ability was 70% in 250 ppm of D. kaki extracts, but was 70% in 1,000 ppm of T. veronicoides and Z. schinifolium extracts. The superoxide dismutase (SOD)⁃like activity of T. veronicoides and Z. schinifolium extract was 25, 30% in 1,000 ppm of concentration, respectively, but those of D. kaki extracts was 99%. The nitrate scavenging ability of D. kaki extracts was 99% in pH 1.2 and 1,000 ppm of extract solution, but those of T. veronicoides and Z. schinifolium extracts was 53, 72%, respectively. The nitrate scavenging ability of D. kaki, Z. schinifolium and T. veroni⁃coides extract was 93, 55, and 40% in pH 3.0 and 1,000 ppm of extract solution, respectively. The nitrate scavenging ability of extracts were 10¢¦20% in pH 6.0. The nitrate scavenging ability of extracts was decreased according to increase of pH. The nitrate scavenging ability of D. kaki extracts was higher than those of T. veronicoides and Z. schinifolium extracts.
 
Key words : herb:antioxidation:Diospyros kaki:Teucerium veronicoides:Zanthoxylum schinifolium
 
Journal of the Korean Society of Food Science and Nutrition 35(2), 187~191 (2006)
    
 
 
  Journal of the Korean Society
of Food Science and Nutrition
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