Evaluation of antioxidant activity of foods using cultured cell

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Antioxidant activities standard antioxidants and foods were evaluated using a cultured cell. Culture condition and analytical conditions proposed by Wolfe & Liu has been modified to fit our experimental conditions. The modified method was applied to ferulic acid, ascorbic acid etc. to check the validity. This modified protocol was applied to evaluate antioxidant activities of vegetables. Inhibition ratio of relative fluorescence intensity at the relative concentration 0.001 of Chinese cabbage, radish, spinach, and onion was 56%, 52%, 32% and 26%, respectively. Antioxidant activities of six brands of commercialized vegetable juice were also evaluated by this method. Three brands showed very high inhibition ratio of relative fluorescence intensity (> 70%) at the relative concentration 0.1.