논문 상세보기
pp.294-300
The anti-oxidant properties of Lactuca indica were determined using in-vitro assay systems. The vitamin C contents of the leaf and root extracts were 24.14 and 0.38 mg/100 g, respectively. The total polyphenol contents of the leaf and root extracts were 42.8 and 7.66 mg/g, and their flavonoid contents were 23.09 and 0.77 mg/g. The leaf extract showed higher DPPH and ABTS radical scavenging ability than the root extract at all the extract concentrations. Especially, the ABTS radical scavenging ability of the leaf extract was 92.3% at a concentration of 5 mg/mL. The reducing power was increased with the increase in the concentration of extracts, and the leaf extract had a higher reducing power than the root. The Fe2+-chelating ability of the leaf and root were 97.2% and 34.3% at 14 mg/mL, respectively. The IC50 values of the leaf for DPPH, its ABTS radical scavenging ability, and its Fe2+-chelating ability were 0.19, 2.7, and 6.27 mg/mL, respectively, and the leaf extract showed lower IC50 values than root extract. These results show that the L. indica leaf extract contained high amounts of anti-oxidative compounds and had higher anti-oxidant activity levels than the root extract. It is suggested that Lactuca indica is very high in availability as a functional food and in its materials.
