Antioxidant Activity of Ethanol and Water Extracts from Lentil (Lens Culinaris)

Hyun Woo Kang^1,

¹Department of Korean Food & Culinary Arts, Youngsan University, Busan, Korea

Cite this paper:
Hyun Woo Kang. Antioxidant Activity of Ethanol and Water Extracts from Lentil (Lens Culinaris). Journal of Food and Nutrition Research. 2015; 3(10):667-669. doi: 10.12691/jfnr-3-10-8

Abstract

The purpose of this study was to evaluate the antioxidative activities of water and ethanolic extracts from lentil (Lens Culinaris). The antioxidant effects of lentil extracts were evaluated, including 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity and ferric reducing antioxidant power (FRAP). We also evaluated the protection effect on hydrogen peroxide-induced oxidative damage in PC-12 cells via propidium iodide (PI) staining using a flow cytometer. Lentil extracts decreased cell death in PC-12 cells due to hydrogen peroxide-induced oxidative damage in a dose-dependent manner. The findings of this study suggested that lentil has the potential to protect against hydrogen peroxide-induced cell damage and should be considered as a prospective functional food.

Keywords:
Lentil antioxidant neuro-protection Cell apoptosis

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