Component Analysis and Antioxidant Activity of Oenanthe javanica Extracts

Department of Tourism Food Service Cuisine, Hallym Polytechnic UniversityAbstract The purpose of this study was to determine the possibility of using Oenanthe javanica as a natural health foodsource. To accomplish this, its general and biological activities were measured. Its carbohydrate, crude protein, crude lipid,and ash contents were 44.7, 9.8, 8.9, and 27.8%, respectively. The K content was largest for minerals followed by Ca, P,and Mg, which means that Oenanthe javanica is an alkali material. The concentrations of total phenol and flavonoids ofOJE were 88.9±0.46 mg GAE/g, and 28.6±0.64 mg QE/g, respectively. Gallic acid, catechin, chlorogenic acid, and caffeicacid in OJE as measured by using HPLC were 0.9±0.23, 1.2±0.19, 227.1±0.62, and 4.0±0.35 mg/g. The DPPH andABTS radical scavenging activities of OJE were 72.2%, and 66.1%, respectively, at 1,000 µg/mL. The FRAP and reducingpower of OJE were 0.79, and 0.41 absorbance units value respectively, at 1,000 µg/mL. OJE possessed significantantioxidant properties, which suggests its great potential as a functional ingredient for food applications.Keywords: Oenanthe javanica, antioxidant activity, nutrients, health food