Total Phenolic Compounds and Antioxidant Activity of Organic Vegetables Consumed in Brazil (original) (raw)
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Antioxidant Activity of Brazilian Vegetables and Its Relation with Phenolic Composition
International Journal of Molecular Sciences, 2012
Vegetables are widely consumed in Brazil and exported to several countries. This study was performed to evaluate the phenolic content and antioxidant activity of vegetables commonly consumed in Brazil using five different methods, namely DPPH and ABTS free radical, -carotene bleaching, reduction of Fe 3+ (FRAP), oxidative stability in Rancimat, and the chemical composition using gas chromatography-mass spectrometry (GC-MS). The content of phenolic compounds ranged from 1.2 mg GA/g (carrot) to 16.9 mg GA/g (lettuce). Vegetables presenting the highest antioxidant activity were lettuce (77.2 µmol Trolox/g DPPH • ; 447.1 µmol F 2+ /g FRAP), turmeric (118.6 µmol Trolox/g ABTS •+ ; 92.8% -carotene), watercress and broccoli (protective factor 1.29-Rancimat method). Artichoke, spinach, broccoli, and asparagus also showed considerable antioxidant activity. The most frequent phenolic compounds identified by GC-MS were ferulic, caffeic, p-coumaric, 2-dihydroxybenzoic, 2,5-dihydroxybenzoic acids, and quercetin. We observed antioxidant activity in several vegetables and our results point out their importance in the diet.
Total antioxidant activity and phenolic content in selected vegetables
Food Chemistry, 2004
This study was carried out to determine the total antioxidant activity and phenolic content of selected common vegetables. The effect of thermal treatment on antioxidant activity and phenolic content were also studied. Kale, spinach, cabbage, swamp cabbage and shallots were used in this study. Among all the vegetables (fresh and thermally treated), shallots showed the highest total antioxidant activity followed by spinach, swamp cabbage, cabbage and kale. Spinach had an exceptionally high total phenolic content, followed by swamp cabbage, kale, shallots and cabbage. Except for shallots and cabbage, the antioxidant activities of kale, spinach and swamp cabbage were significantly decreased (p < 0:05) after thermal treatment. Moreover, this study revealed that a 1min thermal treatment significantly decreased (p < 0:05) the total phenolic content of all vegetables studied.
Comparative Analysis of Phenolic Content and Anti-oxidant Activity of Dietary Vegetables
Bioscience Methods, 2015
The anti-oxidant activity and total phenolic contents of alcoholic extracts from 14 vegetables were evaluated by using a model system consisting of β-carotene and linoleic acid and Folin-Ciocalteu method. The total phenolic of the extracts was determined spectrophotometrically according to the Folin-Ciocalteu procedure and ranged from 63 to 33 mg per 100 gm on a fresh weight basic. Chenopodium album, Beta vulgaris, Brassica juncea, pea pods, and Brassica oleracea have high anti-oxidant activity. The anti-oxidant activity expressed as per percent inhibition of oxidation ranged from a high of 70% in Chenopodium album extracts to a low of 25% in Raphanus sativus. Other vegetables found to have high anti-oxidant activity (>60%) were Beta vulgaris, Brassica juncea, pea pods, Brassica oleracea. Anti-oxidant activity correlated linearly significantly and positively with total phenolics. The results indicate that vegetables containing high phenolics may provide a source of dietary anti-oxidants.
This study was carried out to determine the total antioxidant activity and phenolic content of selected common vegetables. The effect of thermal treatment on antioxidant activity and phenolic content were also studied. Kale, spinach, cabbage, swamp cabbage and shallots were used in this study. Among all the vegetables (fresh and thermally treated), shallots showed the highest total antioxidant activity followed by spinach, swamp cabbage, cabbage and kale. Spinach had an exceptionally high total phenolic content, followed by swamp cabbage, kale, shallots and cabbage. Except for shallots and cabbage, the antioxidant activities of kale, spinach and swamp cabbage were significantly decreased (p < 0:05) after thermal treatment. Moreover, this study revealed that a 1-min thermal treatment significantly decreased (p < 0:05) the total phenolic content of all vegetables studied.
African Journal of Biotechnology, 2016
The objective of this research was to compare the physical and chemical characteristics and antioxidant activity of organic and conventional carrot (Daucus carota), green pepper (Capsicum annuum) and lettuce (Lactuca sativa). Five representative samples of conventional vegetables, certified organic and non-certified organic vegetables were gotten from farms and supermarkets in the city of Rio de Janeiro. The result shows that the organic carrot showed higher acidity (0.11 g % citric acid) and total sugar (5.68 g %) than those found in standard samples and certified organic ones (p<0.05). Regarding the density analysis and total soluble solids, there was no statistical difference between carrots, green peppers and lettuce from all types (p>0.05). It was observed that the vitamin C levels in carrot samples levels had no significant difference between the different forms of production (p>0.05). Conventional lettuce and certified organic pepper showed higher vitamin C than the other samples (p<0.05). The antioxidant activity of the samples was analysed by the capacity to reduce the DPPH (1,1diphenyl-2-picryl-hydrazyl) radical, in which carrot and conventional pepper showed lower antioxidant activity (p<0.05) when compared to organic samples. There were no significant differences among the different forms of production in the lettuce samples (p>0.05). Carrot and green pepper, with seal certification or not, showed higher capacity to reduce DPPH than the conventional ones, this suggests that the form of cultivation has a direct relationship with the nutritional values of the vegetables.
Determination of total phenolic content in different vegetables
Polyphenols , 2022
The word polyphenol is that chemical substance having more than one phenol group. Polyphenols represent a variety of compounds of plant origin. Polyphenols have potential use in the human body. They act as antioxidants preventing oxidation of other molecules by formation of free radicals in the body. Most of the polyphenols have properties of reducing agents. They protect cell constituents against oxidative damage. Therefore polyphenols reduce risk of various degenerative diseases related to oxidative stress. In addition to antioxidant properties, they also have antimicrobial as well as antiinflammatory properties. They enhance body immunity. Polyphenol intake or consumption of polyphenol-rich foods has been studied in several epidemiological studies. Many studies on the antioxidant properties of vegetables suggested that vegetables are excellent dietary sources of natural antioxidants. Polyphenols are natural antioxidants present in all foods. The study was conducted to determine total phenolic content in various vegetables. Total phenolic content estimated in vegetables were compared. Total phenols are estimated by Folin Denis reagents that produce blue color with polyphenols. Tannic acid was used as standard and results were expressed as tannic acid equivalent (Singh and Jambunathan, 1981). Result: Total polyphenol contents in present study showed variation within vegetables estimated. Mean polyphenol content in vegetables was found to be highest 5.3g/100g in amla, followed by mint 1.1g/100g, 844 mg/100g in coriander green and 586 mg/100g in lady finger. Amla was characterized as the highest polyphenol content (538 mg/100g) on a fresh weight basis, whereas the lowest mean polyphenol content (17.50mg/100g) was found in cucumber. Conclusion: fruits and vegetables must be included in our daily diet for good health.
Journal of Research and Applications in Agricultural Engineering, 2016
Four species of leafy vegetables from organic and conventional production (coriander, leaf mustard, rocket salad and watercress) were used in this experiment. The research material consisted of edible parts of vegetables harvested in the beginning of September 2015. After harvest, dry matter content of plant samples was determined. Then plant material was freezedried and stored at-80 o C until further laboratory analyses (for chlorophylls, total polyphenols, phenolic acids, flavonoids, carotenoids) were performed. The experiment indicated no differences in dry matter and chlorophylls content between plants from organic and conventional production. At the same time organic vegetables contained, on average, significantly more polyphenols (total) and phenolic acids in comparison to conventional ones. In contrast, plants from conventional production were more abundant in total flavonoids and carotenoids. The effect of agricultural production methods on the content of individual phenolic compounds and carotenoids in vegetables was also observed. Among the examined species, coriander (especially the organic one) was the richest in total polyphenols, in that phenolic acids and flavonoids, as well as carotenoids and chlorophylls. The obtained results provide confirmation that the leafy vegetables, especially those from organic farming, serve as important sources of valuable compounds, i.e. antioxidants with beneficial effects on the human body. Thus, they should be recommended in a preventive healthcare.
Journal of Marmara University Institute of Health Sciences, 2013
Sebzelerin besinsel fenolik ve antioksidan özelliklerinin kararlılığı pişirme yöntemine bağlıdır Amaç: Bu çalışmanın amacı; bol suda, az suda, buharlı pişiricide, düdüklü tencerede, mikrodalgada ve yağda kızartma olmak üzere altı farklı pişirme yönteminin, kabak, patlıcan ve patatesteki toplam fenolik madde ve antioksidan aktivite değerleri üzerindeki etkisini araştırmaktı. Yöntemler: Çiğ ve pişmiş sebzelerde toplam fenolik madde ve antioksidan aktivite analizleri, UV-VIS spektrofotometre kullanılarak yapılmıştır. Bulgular: Çiğ sebzelerde, kuru madde ağırlık üzerinden hesaplanmış toplam fenolik madde (TFM) içerikleri 173.09-912.64 mg/100 g (gallik asit eşdeğeri, GAE) olarak bulunurken, toplam antioksidan aktiviteleri (TAA) 3.12-51.20 µmol/100 g (trolox eşdeğeri, TE) olarak saptanmıştır. En az kayıp buharlı pişirici ile görülürken, en fazla kayıp kızartma ve bol suda pişirmede gözlenmiştir. Sonuçlar: Araştırmadan elde edilen verilere göre, bütün sebzelerde tüm pişirme yöntemleri, genel olarak sebzelerin toplam fenolik madde ve toplam antioksidan aktivitelerini düşürmüştür (p<0.0001). Ancak, bol suda pişirme ve kızartma dışında uygulanan diğer pişirme yöntemlerinin, sebzedeki fenolik bileşikleri büyük ölçüde koruduğu saptanmıştır. Anahtar sözcükler: Sebzeler, pişirme yöntemleri, toplam fenolik madde, toplam antioksidan aktivitesi ABS TRACT Stability of dietary phenolics and antioxidant properties of vegetables depends on cooking methodology Objective: The objective of this study was to investigate the effects of six cooking methods, namely cooking in large and small volumes of water, steaming in a steam cooker, cooking in pressure cooker, microwaving and frying in oil, on total phenolic content and antioxidant activity of squash, eggplant and potato. Methods: Determination of total phenolic content and antioxidant activity of raw and cooked vegetables was carried out by using UV-VIS Spectrophotometer. Results: Total phenolic content of fresh vegetables ranged from 173.09 to 912.64 mg/100g (as gallic acid equivalent, GAE) on dry weight basis while total antioxidant activities ranged from 3.12 to 51.20 µmol/100 g (as trolox equivalent, TE). Minimum loss was acquired with steaming whereas maximum loss occurred with frying in oil and boiling in large volume of water. Conclusions: For all vegetables, cooking methods in general caused somewhat loss in total phenolic content and antioxidant activities (p<0.0001). However, apart from frying and boiling in large volume of water, all other methods preserved the phenolics of the vegetables to a large extent.
The total antioxidant activities of seven different vegetables were measured by FRAP method together with their estimation of total phenolic content by Folin-Ciocalteau method. Coriander and tomato belonged to high anti-oxidant activity group. In the medium group; capsicum, carrot and onion scored anti-oxidant activity of 5.65, 3.46 and 4.24 μ M Fe2+ /g FW respectively. Cucumber and radish were identified as vegetables of low anti-oxidant activity with a score of 1.12 and 1.96μ M Fe2+ /g FW respectively. Amongst the vegetables under study, three groups of vegetables could be identified which contained high, medium and low phenols. Coriander, tomato and capsicum were found to have high phenolic content ranging from 16.35 to 19.75 mg CE/100g FW. Carrot, onion and radish belonged to medium group with phenolic content ranging from 13.22 to 13.39 mg CE/100g FW. Cucumber was a solitary vegetable where total phenols were found to have as low as 10.82 mg CE/100g FW. The relationship which emerged on the basis of correlation between anti-oxidant activity and total phenolic content was found to be positive and strong. On the basis of regression analysis, it was found that independent variable, total phenols and dependent variable, anti-oxidant activity is linearly related.
Different methods for control and comparison of the antioxidant properties of vegetables
Food Control, 2010
The present study investigates the antioxidant properties of selected vegetables, using the total peroxyl radical-trapping parameter (TRAP), oxygen radical absorbance capacity (ORAC) and hydroxyl radical averting capacity (HORAC) methods. ORAC, TRAP and HORAC values well correlated with polyphenol content. A good correlation was found also between the methods for measuring antioxidant capacity. Nevertheless, ORAC has been found to be the most sensitive method to measure chain-breaking antioxidant activity. Although we have found a good correlation between TRAP, ORAC and HORAC, using more than one antioxidant assay is recommended for more detailed understanding the principles of antioxidant properties of samples.