期刊
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
卷 37, 期 2, 页码 153-161出版社
WILEY
DOI: 10.1046/j.1365-2621.2002.00552.x
关键词
anti-oxidant activity; beta-carotene; phenolics; phenols; vegetables
The anti-oxidant activity of extracts from 36 vegetables was evaluated by using a model system consisting of beta-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. Antioxidant activity correlated significantly and positively with total phenolics (r(2) = 0.6578, P < 0.05). The results indicate that vegetables containing high phenolics may provide a source of dietary anti-oxidants.
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