Screening of edible plants for reducing activity by monitoring their effects on the oxidation of oxymyoglobin

Shinya Ashida, Ryoichi Sato, Minoru Sato

Research output: Contribution to journalArticlepeer-review

9 Citations (Scopus)


The ability to determine the total reductant capacity (i.e. the total amount of electron-donating antioxidants) in dietary foodstuffs would be useful, because foods contain a number of different components with reducing activity. We assessed reducing activity in a variety of edible plants, including various fruits, vegetables, roots, and tubers. The reductive effect was assessed by measuring the ability of each sample to inhibit the oxidation of oxymyoglobin (MbO2) to metmyoglobin (metMb). We found that several types of plant, such as Chinese cabbage, lemon, paprika, and radish, show marked inhibitory effects on MbO2 oxidation. Using the MbO2 assay, it was determined that L-ascorbic acid (AsA) was the main reductive substance in these active plants. However, the majority of the plants tested, including herbs that are regarded as being abundant in antioxidants, were found to promote MbO 2 oxidation. The results of the present study may be useful in the identification of beneficial dietary foodstuffs.

Original languageEnglish
Pages (from-to)349-354
Number of pages6
JournalFood Science and Technology Research
Issue number3
Publication statusPublished - 2005 Nov


  • Edible plants
  • L-ascorbic acid
  • Oxymyoglobin
  • Reducing activity
  • Reductants

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Chemical Engineering(all)
  • Industrial and Manufacturing Engineering
  • Marketing


Dive into the research topics of 'Screening of edible plants for reducing activity by monitoring their effects on the oxidation of oxymyoglobin'. Together they form a unique fingerprint.

Cite this