15 Among the amaranth types, the leaves of grain amaranths exhibited the
strongest radical scavenging activity compared to weedy and vegetable amaranths Fig 2. This result indicated the potential of grain amaranths for
healthy food industry as their grain and leaves could be harvested.
Figure 2. Comparison of radical scavenging capacity and total phenol content of the leaves of different amaranth type
The results expressed weak correlation between the total phenol content and IC
50
r = –0.51. This was in accordance to [3] where the antioxidant
properties were not only determined by the phenolic compounds but also by non-phenol antioxidants such as ascorbic acid, tocopherols, flavonoids,
unsaturated fatty acids and lectins. The compounds with radical scavenging activity or antioxidant in leafy amaranth are important to be explored to
know further its potential as healthy food properties.
4. Conclusions
Amaranth leaves have strong radical scavenging activity and could be used as antioxidant for healthy food industries.
Acknowledgment
Acknowledgment is going to Mrs. Rita Andini and Mr. David M. Brenner for the provision of amaranth seeds as well as to DAAD who has provided
financial support for this workshop.
5. References
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0,0 1,0
2,0 3,0
4,0 5,0
6,0
GR WD
VG IC50 mg FWml
Total Phenol g GAEkg FW
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