Antioxidant Activities and Caffeic Acid Content in New Zealand Asparagus (Asparagus officinalis) Roots Extracts - PubMed (original) (raw)
Antioxidant Activities and Caffeic Acid Content in New Zealand Asparagus (Asparagus officinalis) Roots Extracts
Abbey Symes et al. Antioxidants (Basel). 2018.
Abstract
Asparagus officinalis are perennial plants that require re-planting every 10–20 years. The roots are traditionally mulched in the soil or treated as waste. The A. officinalis roots (AR) contain valuable bioactive compounds that may have some health benefiting properties. The aim of this study was to investigate the total polyphenol and flavonoid contents (TPC and TFC, respectively) and antioxidant (2,2-diphenyl-1-picrylhydrazyl (DPPH), Oxygen Radical Absorbance Capacity (ORAC) and Ferric Reducing/Antioxidant Power (FRAP) assays) activities of New Zealand AR extract. The antioxidant activity decreased with a longer extraction time.
Keywords: antioxidant activity; asparagus roots; bioactive compounds.
Conflict of interest statement
The authors declare no conflict of interest.
Figures
Figure 1
The effect of ethanol concentration, extraction order and extraction time on total phenolic content (a); total flavonoid content (b); 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity (c); Oxygen Radical Absorbance Capacity (ORAC) activity (d); and Ferric Reducing/Antioxidant Power (FRAP) activity (e) of the extract obtained from asparagus root powder after 2 and 10-h extraction time. Bars that do not share the same letter are significantly different (p < 0.05).
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