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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 2010; 14(4):342-345

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2010.14.4.342

Article

Changes in Antioxidant Activity and Total Phenolic Content of Water Spinach (Ipomoea aquatic Forsk.) under In Vitro Biomimicking System

A-Young Lee1, Young-Suk Kim1, Soon-Mi Shim1,*
1Department of Food Science and Engineering, Ewha Womans University, 11-1 Daehyun-dong, Seodaemun-gu, Seoul, 120-750, Korea
*Corresponding author: Soon-Mi Shim, Department of Food Science and Technology, Ewha Womans University, 11-1 Daehyun-dong, Seodaemun-gu, Seoul, 120-750, Korea, Tel: +82-2-3277-4181; Fax: +82-2-3277-4213, E-mail : shims@ewha.ac.kr

ⓒ Copyright 2010 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Nov 05, 2010; Revised: Nov 18, 2010; Accepted: Nov 29, 2010

Published Online: Nov 30, 2010

Abatract

The purpose of current study was to examine bioaccessibility of antioxidant activity and total phenolic content in each part of water spinach (Ipomoea aquatic Forsk.). In vitro biomimicking system simulated human digestive fluid was employed in order to measure bioavailable anti-oxidative effect and phenolic content. Antioxidant activity and total phenolic content was measured by using the DPPH method and the Folin-Ciocalteu assay, respectively. Stem of water spinach had a higher DPPH free radical scavenging effect (5.43 mg/mL for IC50) than leaf (5.95 mg/mL for IC50), while leaf had a greater level of total phenolic content (287.45 μg GAE/mL) than stem (216.45 μg GAE/ mL). Bioaccessible antioxidant capacity and digestive stability of total phenolic content showed a similar pattern to what found in raw materials. Our result also indicated that total phenolic content was not found to be a major marker for prediction of antioxidant activity. It is plausible that other constituents such as vitamin E and C in water spinach could be contributors for antioxidant activities.

Keywords: water spinach; antioxidant activity; total phenolic content; in vitro biomimicking