Antioxidant Function of Plant Food Ingredients

Abstract

Sixteen types of plant foods were selected, which could add taste, aroma, and functional efficacy during cooking and manufacturing processed products. Hot-water extracts were prepared to examine the antioxidant activities. 1,1-diphenyl -2-picrylhydrazyl (DPPH) and 2,2’-azino-bis (3-ethylbenzothiazoline-6- sulfonic acid (ABTS) radical scavenging ability were measured and compared. In addition, the content of anti-oxidative compounds was also evaluated by measuring the total phenol content and flavonoid content of the extracts. As for the DPPH radical scavenging activity, perilla leaf, sesame leaf, potato, and pepper showed a scavenging rate of over 60%, and seaweed, soybean, and radish showed low activity. In ABTS scavenging activity, perilla leaf and broccoli showed high antioxidant activity, and seaweed showed the lowest value. Antioxidant properties appear better as the contents of some polyphenolic compounds and flavonoid-based components are higher. Perilla leaf had the highest total phenolic content and flavonoid content, and sesame leaf, radish seed, and mallow also showed high content of anti-oxidative compounds.