Journal
FOOD CHEMISTRY
Volume 99, Issue 4, Pages 775-783Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2005.07.058
Keywords
antioxidant capacity; tropical plants; DPPH free radical scavenging activity; ferric reducing antioxidant power assay; total polyphenol content; cupric ions chelating activity; principal component analysis
Ask authors/readers for more resources
The antioxidant properties of 25 edible tropical plants, expressed as Trolox equivalent antioxidant capacity (TEAC), were studied using DPPH (1, 1 -diphenyl-2-picrylhydrazyl free radical) scavenging and reducing ferric ion antioxidant potential (FRAP) assays. Their cupric ion chelating activities (CCA) and total polyphenol contents (TPC) were also deter-mined. A strong correlation between TEAC values obtained for the DPPH assay (TEAC(DPPH)) and those for the FRAP assay (TEAC(FRAP)) implied that compounds in the extracts were capable of scavenging the DPPH free radical and reducing ferric ions. A satisfactory correlation of TPC with TEAC(DPPH) and TEACFRAP suggested that polyphenols in the extracts were partly responsible for the antioxidant activities while its correlation with CCA was poor, indicating that polyphenols might not be the main cupric ion chelators. Principal component analysis (PCA) indicated that TEAC(DPPH), TEAC(FRAP) and TPC contributed to the total variation in the antioxidant activities of the plants. (c) 2005 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available