Antioxidant Activity of Extracts Produced from Pickled and Dried Mustard (Brassica juncea Coss. Var. foliosa Bailey)

Abstract

The antioxidant activities and total phenolic contents of different solvent extracts produced from pickled and dried mustard (Brassica juncea Coss. var. foliosa Bailey) were investigated. For three solvent extracts, the total phenolic content ranged from 18.5 to 23.29 mg of gallic acid equivalent/g of extract with the following order: 70% ethanol extract >70% methanol extract > water extract. All the solvent extracts exhibited good antioxidant activity. Among the various extracts examined, the 70% ethanol extract showed the highest 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity, while the 70% methanol extract showed the highest Fe²⁺-chelating effect and reducing activity.

Keywords:

• Pickled and dried mustard
• DPPH radical scavenging activity
• Reducing activity
• Fe²⁺-ion chelating
• Total phenolic content

ACKNOWLEDGMENTS

This work was supported by The Scientific Research Fund of Hunan Provincial Education Department (Project Number: 08C866), The Scientific Research Fund of Xiangtan University (Project Number: 07QDZ21), and the Aid program for Science and Technology Innovative Researcher Team in Higher Education Institutional of Hunan Province.