Screening for Antioxidant Activity in Edible Plant Products: Comparison of Low-Density Lipoprotein Oxidation Assay, DPPH Radical Scavenging Assay, and Folin-Ciocalteu Assay

Takuya Katsube, Hiromasa Tabata, Yukari Ohta, Yukikazu Yamasaki, Anuurad Erdembileg, Kuninori Shiwaku, Yosuke Yamane

Research output: Contribution to journalArticle

219 Scopus citations

Abstract

Oxidation of low-density lipoprotein (LDL) has been implicated in atherogenesis. Antioxidants that prevent LDL from oxidizing may reduce atherosclerosis. This study investigated LDL antioxidant activity in edible plant products for development of dietary supplementation to prevent atherosclerosis. Fifty-two kinds of edible plants were extracted using 70% aqueous ethanol solution, and the antioxidant activity of the extracts, which inhibit human LDL oxidation induced by copper ion, was determined on the basis of the oxidation lag time and represented as epigallocatechin 3-gallate equivalent. 1,1-Diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and total phenolic content were also measured for comparisons with antioxidant activity in LDL. Plant products showing the greatest activity in LDL oxidation assay were akamegashiwa (Mallotus japonicus) leaf, Japanese privet (Ligustrum japonicum) leaf, green tea [Camellia sinensis (L.) O. Kuntze], and astringent persimmon (Diospyros kaki). The present study revealed high levels of LDL antioxidant activity in plant products for which such activity levels are underestimated in the DPPH radical scavenging assay and Folin-Ciocalteu assay.

Original languageEnglish (US)
Pages (from-to)2391-2396
Number of pages6
JournalJournal of Agricultural and Food Chemistry
Volume52
Issue number8
DOIs
StatePublished - Apr 21 2004
Externally publishedYes

Keywords

  • Akamegashiwa (Mallotus japonicus)
  • Antioxidant
  • Astringent persimmon (Diospyros kaki)
  • DPPH
  • Folin-Ciocalteu
  • Japanese privet (Ligustrum japonicum)
  • LDL

ASJC Scopus subject areas

  • Agricultural and Biological Sciences (miscellaneous)
  • Food Science
  • Chemistry (miscellaneous)

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