In order to investigate antioxidant activity of the originated mustard seeds(Brassica cernua Hernsl. et Forbes), powdered mustard seeds from New Zealand, Canada and China were used as samples for this study. Antioxidant activity was tested with extracts from each powered sample mixed with water, and...
In order to investigate antioxidant activity of the originated mustard seeds(Brassica cernua Hernsl. et Forbes), powdered mustard seeds from New Zealand, Canada and China were used as samples for this study. Antioxidant activity was tested with extracts from each powered sample mixed with water, and then compared with extract from each powdered sample mixed with 75% ethanol. The following are the results. First, the measurement of nitrite scavenging ability with the concentration of 1,000 ppm of the water extracts showed the following: the Chinese sample(18.6%) > the sample from New Zealand(15.79%) > the Canadian sample(14.69%). With the 75% ethanol extracts, the sample from New Zealand(16.77%) was the highest followed by the Chinese sample(15.06%) followed by the Canadian sample(14.08%). Either result was equal to 1/4 of the activity of the natural antioxidant, ascorbic acid(71.11%) and the composed antioxidant, BHT(67.93%) in the same concentrations. Second, the results of experiments regarding the electron donating ability of the concentration of 1,000 ppm of the water extracts showed the following: the Canadian sample(19.15%) > the Chinese sample(14.89%) > the sample from New Zealand(11.35%). With 75% ethanol extracts, the sample from New Zealand(39.01%) was the highest followed by the Canadian sample(33.33%) and finally the Chinese sample(32.62%). The activity rate of ethanol extracts was double the rate of the water extracts, but it was lower than that of tocopherol(94.33%) or BHT(77.30%). Third, SOD-like activity with the concentration of 1,000 ppm of the water extracts was 21.61% in the Canadian sample, 20.1% in the sample from New Zealand, and 16.08% in the Chinese sample. The activity rate with ethanol extracts was 33.67% in the Canadian sample, 27.64% in the sample from New Zealand, and 25.13% in the Chinese sample. As shown in the results of the electron donating ability experiment, the activity rate with ethanol extracts was greater than activity rate with water extracts. However, the activity rate was lower than ascorbic acid (73.87%) or BHT(59.3%). Fourth, total flavonoid contents from water extracts were 35.85% in the Chinese sample, 35.61% in the Canadian sample, and 35.06% in the sample from New Zealand. Total flavonoid contents from ethanol extract were 29.06% in the Canadian sample, 28.53% in the sample from the Chinese sample, and 27.56% in the sample from New Zealand. There was no significant difference in total flavonoid contents regardless of the extract solvent used in the experiment or the origin of the sample. Fifth, total phenol contents from the water extracts were 14.33% in the Canadian sample, 12.45% in the sample from New Zealand, and 8.08% in the Chinese sample. Total phenol contents from the ethanol extracts were 17.77% in the Canadian sample, 14.64% in the Chinese sample, and 11.52% in the sample from New Zealand. Total phenol content from the ethanol extracts was slightly greater than total phenol contents from the water extracts. The total phenol content in the Canadian sample was the greatest among the three samples. Sixth, peroxide value (POV) of mayonnaise was measured 24 days after the antioxidant effect experiment. The results with water extracts were 39 meq/kg oil in the sample from New Zealand, 42 meq/kg oil in the Canadian sample, and 47 meq/kg oil in the Chinese sample. The results with ethanol extracts were 38 meq/kg oil in the sample from New Zealand, 39 meq/kg oil in the Chinese sample, and 40 meq/kg oil in the Canadian sample. Compared with a control plot(47 meq/kg oil), mustard seeds from New Zealand had the most antioxidant activity. That result, however, was lower than BHT(36 meq/kg oil) or tocopherol(35 meq/kg oil). In conclusion, antioxidant effects with ethanol extracts were greater than with water extracts. Based on the results of experiments with ethanol extract, the sample from New Zealand was the most effective in nitrite scavenging ability, electron donating ability, and the antioxidant effect on mayonnaise. However, the Canadian sample was greater than the other two samples in SOD-like activity, total flavonoid contents, and total phenol contents.
In order to investigate antioxidant activity of the originated mustard seeds(Brassica cernua Hernsl. et Forbes), powdered mustard seeds from New Zealand, Canada and China were used as samples for this study. Antioxidant activity was tested with extracts from each powered sample mixed with water, and then compared with extract from each powdered sample mixed with 75% ethanol. The following are the results. First, the measurement of nitrite scavenging ability with the concentration of 1,000 ppm of the water extracts showed the following: the Chinese sample(18.6%) > the sample from New Zealand(15.79%) > the Canadian sample(14.69%). With the 75% ethanol extracts, the sample from New Zealand(16.77%) was the highest followed by the Chinese sample(15.06%) followed by the Canadian sample(14.08%). Either result was equal to 1/4 of the activity of the natural antioxidant, ascorbic acid(71.11%) and the composed antioxidant, BHT(67.93%) in the same concentrations. Second, the results of experiments regarding the electron donating ability of the concentration of 1,000 ppm of the water extracts showed the following: the Canadian sample(19.15%) > the Chinese sample(14.89%) > the sample from New Zealand(11.35%). With 75% ethanol extracts, the sample from New Zealand(39.01%) was the highest followed by the Canadian sample(33.33%) and finally the Chinese sample(32.62%). The activity rate of ethanol extracts was double the rate of the water extracts, but it was lower than that of tocopherol(94.33%) or BHT(77.30%). Third, SOD-like activity with the concentration of 1,000 ppm of the water extracts was 21.61% in the Canadian sample, 20.1% in the sample from New Zealand, and 16.08% in the Chinese sample. The activity rate with ethanol extracts was 33.67% in the Canadian sample, 27.64% in the sample from New Zealand, and 25.13% in the Chinese sample. As shown in the results of the electron donating ability experiment, the activity rate with ethanol extracts was greater than activity rate with water extracts. However, the activity rate was lower than ascorbic acid (73.87%) or BHT(59.3%). Fourth, total flavonoid contents from water extracts were 35.85% in the Chinese sample, 35.61% in the Canadian sample, and 35.06% in the sample from New Zealand. Total flavonoid contents from ethanol extract were 29.06% in the Canadian sample, 28.53% in the sample from the Chinese sample, and 27.56% in the sample from New Zealand. There was no significant difference in total flavonoid contents regardless of the extract solvent used in the experiment or the origin of the sample. Fifth, total phenol contents from the water extracts were 14.33% in the Canadian sample, 12.45% in the sample from New Zealand, and 8.08% in the Chinese sample. Total phenol contents from the ethanol extracts were 17.77% in the Canadian sample, 14.64% in the Chinese sample, and 11.52% in the sample from New Zealand. Total phenol content from the ethanol extracts was slightly greater than total phenol contents from the water extracts. The total phenol content in the Canadian sample was the greatest among the three samples. Sixth, peroxide value (POV) of mayonnaise was measured 24 days after the antioxidant effect experiment. The results with water extracts were 39 meq/kg oil in the sample from New Zealand, 42 meq/kg oil in the Canadian sample, and 47 meq/kg oil in the Chinese sample. The results with ethanol extracts were 38 meq/kg oil in the sample from New Zealand, 39 meq/kg oil in the Chinese sample, and 40 meq/kg oil in the Canadian sample. Compared with a control plot(47 meq/kg oil), mustard seeds from New Zealand had the most antioxidant activity. That result, however, was lower than BHT(36 meq/kg oil) or tocopherol(35 meq/kg oil). In conclusion, antioxidant effects with ethanol extracts were greater than with water extracts. Based on the results of experiments with ethanol extract, the sample from New Zealand was the most effective in nitrite scavenging ability, electron donating ability, and the antioxidant effect on mayonnaise. However, the Canadian sample was greater than the other two samples in SOD-like activity, total flavonoid contents, and total phenol contents.
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