(P09-026-24) Reactive Oxygen Species Scavenging Ability of Cruciferous Plant Extracts

Objectives: The antioxidant activity of 31 species of Cruciferous plants, including rapeseed, Chinese cabbage, mustard, cabbage, and radish, which are commonly used as food ingredients on our tables, were investigated.

Methods: Extracts of Cruciferous plants were prepared and antioxidant activities measured by DPPH, ABTS, CUPRIC, ORAC, and HORAC.

Results: The DPPH radical scavenging activity of Sanjangdae was the highest at 29.49 mg TE/g, followed by Woodland Daraba and rapeseed, which showed the highest radical scavenging activity at 20.0 and 19.33 mg TE/g, respectively. Chinese cabbage, cabbage, and radish had a DPPH radical scavenging ability of approximately 8.78-11.10 mg TE/g. ABTS radical scavenging activity was the highest at 262.83 mg TE/g in Hedge mustard, followed by Nolanjangdae and Poor man’s peper with high radical scavenging activity at 214.19 and 199.95 mg TE/g, respectively. Chinese cabbage, cabbage, and radish had ABTS radical scavenging ability of approximately 30.98-45.21 mg TE/g. ORAC showed the highest ORAC value at 80.70 mg TE/g for Woodland Daraba, followed by horseradish and rapeseed at 74.16 and 73.50 mg TE/g, respectively. Chinese cabbage, cabbage, and radish had an ORAC of approximately 6.01-22.26 mg TE/g. For HORAC, Woodland Daraba showed the highest value at 161.13 mg GAE/g. Next, Hedge mustard and Poor man’s peper showed high HORAC values of 136.73 and 134.95 mg GAE/g. Chinese cabbage, cabbage, and radish had a HORAC of approximately ND-34.93 mg TE/g.

Conclusions: The antioxidant activity of rapeseed, Chinese cabbage, mustard, cabbage, Shepherd's purse, radish, and wasabi, which are commonly used as food ingredients, was analyzed to be relatively insignificant. Despite its relatively low antioxidant activity, the frequency and amount of intake are relatively high, so the effect of antioxidant activity can be expected in human. In addition, Woodland Daraba, horseradish, Shepherd's purse, and Hedge mustard, which have excellent antioxidant activity, can be used as antioxidant functional food materials for processed foods, such as extending shelf life and preventing lipid peroxidation.

Funding Sources: None