Korean Journal of Food Science and Technology · 2002 · 30 citations · 0 references
Life SciencesBotanyPlant SciencesEthnobotanyFood ChemistryPlant BiochemistryAntioxidant DefenseFood AntioxidantsMedicinal PlantsAntioxidant Activity AssaysAntioxidant Natural ProductsElectron-donating GroupsPlant Extract AntioxidantsSeed Antioxidant CompoundsSeed AntioxidantsYolk Antioxidant CapacityYolk Antioxidant Compounds
Antioxidative activities of ethanol extracts of seed, branch, leaves, and aerial part of Crotalaria sessiflora L. were compared using in vitro experimental model. Solid contents of each extracts were 12.68, 16.28, 13.04, and 18.59 g/ 100 mL, and phenolic acid contents were in branch, aerial part, seed, and leaves, respectively. Extracts prepared from leaves showed highest electron-donating ability toward DPPH. SOD-liked activities were 78.95, 70.85, 74.65, and 87.49% in aerial part, branch, seed, an leaves respectively. Extracts prepared from leaves showed 59.39% inhibitory effect on peroxidation of egg yolk lecithin.