Radical-Scavenging Activity in Herb from Herb-Fed Cows

The radical scavenging activity of milk from cows raised by herb (lemongrass or clove)-enriched forage was measured using the 1, 1-diphenyl-2-picrylhydrazyl (DPPH)-HPLC and the 2'-deoxyguanosine oxidation methods. The active components (ascorbic acid, tocopherol and total polyphenols) were also determined. The DPPH and oxygen radical-scavenging activities of herb milk were significantly higher than those of ordinary milk. Among the active compounds, the contribution of total polyphenols was the highest, but that of ascorbic acid and tocopherol was low. Although citral (from lemongrass) or eugenol (from clove) was detected in each herb milk, the contribution of these compounds to total radical scavenging activity was negligible.