Anti-oxidant activity and total phenolic content of some Asian vegetables
The anti‐oxidant activity of extracts from 36 vegetables was evaluated by using a model system consisting of β‐carotene and linoleic acid. The total phenolics of the extracts was determined spectrophotometrically according to the Folin–Ciocalteau procedure and ranged from 34 to 400 mg (100 g)−1 on a...
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| Veröffentlicht in: | International journal of food science & technology 2002-02, Vol.37 (2), p.153-161 |
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| creator | Kaur, Charanjit Kapoor, Harish C. |
| description | The anti‐oxidant activity of extracts from 36 vegetables was evaluated by using a model system consisting of β‐carotene and linoleic acid. The total phenolics of the extracts was determined spectrophotometrically according to the Folin–Ciocalteau procedure and ranged from 34 to 400 mg (100 g)−1 on a fresh weight basis. Mint, aonla, black carrots, chenopodium, fenugreek, kachnar and ginger had high phenolic contents. The anti‐oxidant activity expressed as per percent inhibition of oxidation ranged from a high of 92% in turmeric extracts to a low of 12.8% in long melon. Other vegetables found to have high anti‐oxidant activity (>70%) were kachnar, aonla, ginger, fenugreek, mint, beetroot, black carrots, Brussels sprouts, broccoli, lotus stem, yam, coriander and tomato. Anti‐oxidant activity correlated significantly and positively with total phenolics (r2=0.6578, P |
| doi_str_mv | 10.1046/j.1365-2621.2002.00552.x |
| format | Article |
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The total phenolics of the extracts was determined spectrophotometrically according to the Folin–Ciocalteau procedure and ranged from 34 to 400 mg (100 g)−1 on a fresh weight basis. Mint, aonla, black carrots, chenopodium, fenugreek, kachnar and ginger had high phenolic contents. The anti‐oxidant activity expressed as per percent inhibition of oxidation ranged from a high of 92% in turmeric extracts to a low of 12.8% in long melon. Other vegetables found to have high anti‐oxidant activity (>70%) were kachnar, aonla, ginger, fenugreek, mint, beetroot, black carrots, Brussels sprouts, broccoli, lotus stem, yam, coriander and tomato. Anti‐oxidant activity correlated significantly and positively with total phenolics (r2=0.6578, P < 0.05). The results indicate that vegetables containing high phenolics may provide a source of dietary anti‐oxidants.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1046/j.1365-2621.2002.00552.x</identifier><identifier>CODEN: IJFTEZ</identifier><language>eng</language><publisher>Oxford UK: Blackwell Science Ltd</publisher><subject>Anti-oxidant activity ; Biological and medical sciences ; Food industries ; Fruit and vegetable industries ; Fundamental and applied biological sciences. Psychology ; General pharmacology ; Medical sciences ; Pharmacognosy. Homeopathy. Health food ; Pharmacology. 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The total phenolics of the extracts was determined spectrophotometrically according to the Folin–Ciocalteau procedure and ranged from 34 to 400 mg (100 g)−1 on a fresh weight basis. Mint, aonla, black carrots, chenopodium, fenugreek, kachnar and ginger had high phenolic contents. The anti‐oxidant activity expressed as per percent inhibition of oxidation ranged from a high of 92% in turmeric extracts to a low of 12.8% in long melon. Other vegetables found to have high anti‐oxidant activity (>70%) were kachnar, aonla, ginger, fenugreek, mint, beetroot, black carrots, Brussels sprouts, broccoli, lotus stem, yam, coriander and tomato. Anti‐oxidant activity correlated significantly and positively with total phenolics (r2=0.6578, P < 0.05). The results indicate that vegetables containing high phenolics may provide a source of dietary anti‐oxidants.</description><subject>Anti-oxidant activity</subject><subject>Biological and medical sciences</subject><subject>Food industries</subject><subject>Fruit and vegetable industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>General pharmacology</subject><subject>Medical sciences</subject><subject>Pharmacognosy. Homeopathy. Health food</subject><subject>Pharmacology. Drug treatments</subject><subject>phenolics</subject><subject>phenols</subject><subject>vegetables</subject><subject>β-carotene</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2002</creationdate><recordtype>article</recordtype><recordid>eNqNkMlOwzAQhi0EEmV5B1_gluA9yYFDhViKyiIWwc1y3Qm4pHGJDbRvj0tRuXKakeb755c-hDAlOSVCHU1yypXMmGI0Z4SwnBApWT7fQL31YRP1SCVJJgXj22gnhAlJJC9EDw36bXSZn7uxaSM2NrpPFxfYtGMcfTQNnr1C6xtnsfVthMT4Ggc_BdwPzrT4E14gmlEDYQ9t1aYJsP87d9Hj2enDyUU2vDkfnPSHmRWFYpmqVCouylFdGjUWDEgtx0KISlpZVwIKBsyyirARpZZWBLjiwHhdUktGllC-iw5Xf2edf_-AEPXUBQtNY1rwH0Gz1EJUyRNYrkDb-RA6qPWsc1PTLTQleulOT_RSkV4q0kt3-sednqfowW-HCdY0dWda68JfnpeCFbRM3PGK-3INLP79Xw8uz-7TlvLZKu9ChPk6b7o3rQpeSP10fa6frp6f72h5qxn_BsPJkE0</recordid><startdate>200202</startdate><enddate>200202</enddate><creator>Kaur, Charanjit</creator><creator>Kapoor, Harish C.</creator><general>Blackwell Science Ltd</general><general>Blackwell Science</general><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>8FD</scope><scope>F28</scope><scope>FR3</scope></search><sort><creationdate>200202</creationdate><title>Anti-oxidant activity and total phenolic content of some Asian vegetables</title><author>Kaur, Charanjit ; Kapoor, Harish C.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4762-69637478bf8a6d42e0f5d44495c5f94e72e2c2902b11c190e363e23f81c0bc013</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2002</creationdate><topic>Anti-oxidant activity</topic><topic>Biological and medical sciences</topic><topic>Food industries</topic><topic>Fruit and vegetable industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>General pharmacology</topic><topic>Medical sciences</topic><topic>Pharmacognosy. Homeopathy. Health food</topic><topic>Pharmacology. Drug treatments</topic><topic>phenolics</topic><topic>phenols</topic><topic>vegetables</topic><topic>β-carotene</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Kaur, Charanjit</creatorcontrib><creatorcontrib>Kapoor, Harish C.</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Technology Research Database</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Kaur, Charanjit</au><au>Kapoor, Harish C.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Anti-oxidant activity and total phenolic content of some Asian vegetables</atitle><jtitle>International journal of food science & technology</jtitle><date>2002-02</date><risdate>2002</risdate><volume>37</volume><issue>2</issue><spage>153</spage><epage>161</epage><pages>153-161</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><coden>IJFTEZ</coden><abstract>The anti‐oxidant activity of extracts from 36 vegetables was evaluated by using a model system consisting of β‐carotene and linoleic acid. The total phenolics of the extracts was determined spectrophotometrically according to the Folin–Ciocalteau procedure and ranged from 34 to 400 mg (100 g)−1 on a fresh weight basis. Mint, aonla, black carrots, chenopodium, fenugreek, kachnar and ginger had high phenolic contents. The anti‐oxidant activity expressed as per percent inhibition of oxidation ranged from a high of 92% in turmeric extracts to a low of 12.8% in long melon. Other vegetables found to have high anti‐oxidant activity (>70%) were kachnar, aonla, ginger, fenugreek, mint, beetroot, black carrots, Brussels sprouts, broccoli, lotus stem, yam, coriander and tomato. Anti‐oxidant activity correlated significantly and positively with total phenolics (r2=0.6578, P < 0.05). The results indicate that vegetables containing high phenolics may provide a source of dietary anti‐oxidants.</abstract><cop>Oxford UK</cop><pub>Blackwell Science Ltd</pub><doi>10.1046/j.1365-2621.2002.00552.x</doi><tpages>9</tpages></addata></record> |
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| source | Oxford Journals Open Access Collection; Wiley Online Library Journals Frontfile Complete |
| subjects | Anti-oxidant activity Biological and medical sciences Food industries Fruit and vegetable industries Fundamental and applied biological sciences. Psychology General pharmacology Medical sciences Pharmacognosy. Homeopathy. Health food Pharmacology. Drug treatments phenolics phenols vegetables β-carotene |
| title | Anti-oxidant activity and total phenolic content of some Asian vegetables |
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