Comparative Analysis of Phenolic Content and Anti-oxidant Activity of Dietary Vegetables (original) (raw)
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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.
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.
II International Symposium on Underutilized Plant Species: Crops for the Future - Beyond Food Security, 2013
Foods of plant origin may contain many phytochemical compounds such as phenolic compounds in addition to commonly identified nutrients. Interest in phenolic compounds has greatly increased recently because these phytochemicals have been implicated in suppressing rates of degenerative processes such as cardiovascular disorders and cancer. The pharmacological properties of the plants may be related to their antioxidant activities and hence there was need to investigate the antioxidant potential of some indigenous vegetables in Zimbabwe. The focus of this study was to investigate the indigenous vegetables consumed in Buhera district of Zimbabwe, their nutritional content, phenolic compounds composition and antioxidant activities and the effects of processing on the nutritional composition, phenolic content and antioxidant activities. The commonly consumed vegetables, Amaranthus hybridus, Cleome gynandra, Bidens pilosa, Corchorus olitorius, Adansonia digitata and two exotic vegetables i.e. lettuce (Lactuva sativa) and rape (Brassica napus) were analyzed for their nutritional content, phenolic compounds composition and antioxidant activities. A questionnaire was used to gather information on the preparation, preservation methods and medicinal uses of the indigenous vegetables. Phenolic compounds were extracted from the vegetables using 50% aqueous methanol. Proximate and micronutrient analysis were done using standard analytical methods. Phenolic concentrations were determined using the vanillin, butanol, tannin binding and Folin Ciocalteau assays. The antioxidant potentials of the extracts were determined using 1, 1-diphenyl-2 picrylhydrazyl radical (DPPH), reducing power, β-carotene and inhibition of phospholipid peroxidation methods. The identification of phenolics acids and flavonoids was done using reversed phase HPLC. People in Buhera district had knowledge on a variety of edible indigenous vegetables. The mentioned vegetables are used as relish and almost all respondents came up with some medicinal uses of the indigenous vegetables. Drying was found to be the common method of preserving the vegetables. Protein content was the highest in Cleome gynandra (6.0 g/100 g) and the lowest in Adansonia digitata (4.2 g/100 g). All the leafy indigenous vegetables were found to be poor sources of carbohydrate and fat, which ranged between 8.7 to 18.0 g/100 g and 0.3 to 0.5 g/100 g respectively. The insoluble dietary fibre in the vegetables was in the range of 1.6 to 4.2 g/100 g. The Fe content of the indigenous vegetables ranged from 8.7 mg/100 g for Corchorus olitorius to 23.0 mg/100 g for Adansonia digitata. The Zn content of the vegetables ranged from 2.9 mg/100 g for Cleome gynandra to 22.0 mg/100 g for Bidens pilosa. The Cu content of the vegetables ranged from 1.8 mg/100 g for Corchorus olitorius to 23.7 mg/100 g for Adansonia digitata. The Vitamin C content varied from 18.0 mg/100 g for Cleome gynandra to 78.0 mg/100 g for Corchorus olitorius. Potassium content was the highest in Adansonia digitata (1090.0 mg/100 g) and lowest in Cleome gynandra (129.0 mg/100 g). Calcium values of the plants ranged from 120.0 mg/100 g in Cleome gynandra to 798.0 mg/100 g in Amaranthus hybridus. Corchorus olitorius had the highest P content (623.0 mg/100 g) and Adansonia digitata the lowest (14.0 mg/100 g). The total content of phenolics varied from 4.9 mg/g in lettuce to 57.5 mg/g in B. pilosa. The contents of flavonoids varied from 1.2 mg/g for C. gynandra to 8.0 mg/g for B. pilosa. The levels of proanthocyanidins were ranging from 1.9 mg/g for lettuce to 11.2 mg/g for Bidens pilosa. The tannin contents of the vegetables ranged from 5.7 mg/g for C. gynandra to 8.3 mg/g for Bidens pilosa. Bidens pilosa had the highest DPPH radical scavenging activity while Amaranthus hybridus had the lowest. All the vegetable extracts exhibited higher capacity in reducing ferric ions. Generally the extracts had the ability to quench peroxyl radicals formed in the β-carotene assay. The extracts showed strong activity in the phospholipid peroxidation assay. Common phenolic acids of the analysed vegetables were gallic acid and protochatechuic acid. Cooking caused significant changes in the nutritional and phenolic compounds composition of the vegetables. The present study showed that the vi
Antioxidant Activity and Total Phenolics in Selected Fruits, Vegetables, and Grain Products
J Agr Food Chem, 1998
The antioxidant activities and total phenolics of 28 plant products, including sunflower seeds, flaxseeds, wheat germ, buckwheat, and several fruits, vegetables, and medicinal plants were determined. The total phenolic content, determined according to the Folin-Ciocalteu method, varied from 169 to 10548 mg/100 g of dry product. Antioxidant activity of methanolic extract evaluated according to the -carotene bleaching method expressed as AOX (∆ log A 470 /min), AA (percent inhibition relative to control), ORR (oxidation rate ratio), and AAC (antioxidant activity coefficient) ranged from 0.05, 53.7, 0.009, and 51.7 to 0.26, 99.1, 0.46, and 969.3, respectively. The correlation coefficient between total phenolics and antioxidative activities was statistically significant.
European journal of biology and biotechnology, 2022
Aim: This study aimed at evaluating the antioxidant activities of extracts from four vegetables namely: Beta vulgaris, Raphanus sativus, and two varieties (red and green) of Brassica oleracea. Method: The antioxidant properties of these extracts were assessed using five different methods including 2,2-diphényl 1-picrylhydrazyl (DPPH), Nitrogen Oxyde (NO), total reducing power, total phenolic and flavonoids content. Results: All the four vegetable extracts showed free radical-scavenging activity against DPPH· with RSa50 (Radical scavenging activity 50) ranging between 129.77 and 323.64 µg/ml, and inhibitory activity against NO radical (RSa50 ranging from 1454,52 to 4479,97 µg/ml). The four vegetable extracts also showed total reducing powers ranging between 2.41 and 9.37 AAE (mg ascorbic acid equivalents per gram of dried extract). These antioxidant activities can be justified by the presence of different antioxidant compounds like total phenol contents which were present in all studied vegetable extracts with quantities varying between 4.37 and 11.83 GAE (mg of garlic acid equivalents per gram of dried extract) of dry extract, or flavonoids which were also present in all the plants with total contents ranging between 0.1 and 0.25 RE (rutin equivalents per gram of dried extract). Conclusion: The different antioxidant activities demonstrated in this study provide scientific evidence that some vegetables commonly consumed in Cameroon including B. oleracea, R. sativus and B. vulgaris can serve as a dietary supplement or in preventive medicine in the management of oxidative stress and associated pathologies.
A Comparative Study on Antioxidant Potential of Selected African and Exotic Leafy Vegetables
HortScience, 2016
African leafy vegetables (ALVs) are thought to contain an immense variety of antioxidants, which may provide nutritional and health benefits. However, there is limited, robust, and comparable information describing their nutritional composition. The aim of this study is to determine the antioxidant potential of selected ALVs [black jack (Bidens pilosa L.) and amaranth (Amaranthus hybridus L.)] in comparison with exotic leafy vegetables (ELVs) [lettuce (Lactuca sativa L.), green cabbage (Brassica oleracea), red cabbage (B. oleracea var. capitata)]. Different nonenzymatic and enzymatic antioxidant assays were used to determine plant carbohydrates (CHOs) using high-performance liquid chromatography (HPLC), phenols (Folin–Ciocalteu), ascorbic acid, carotenoids, total antioxidant capacity (TAOC) using reducing ferric ion antioxidant potential (FRAP) and 1,1-diphenyl-2-picrylhydrazyl free radical (DPPH) assays, super oxide dismutase (SOD), catalase (CAT), and peroxidase (POD). Both amaran...
Antioxidative activity of selected fruits and vegetables
Biologia, 2006
Recent studies have demonstrated that dietary plants are rich source of antioxidants and can contribute to the protection from age-related diseases. The aim of our study was to determine the total antioxidant capacity of extracts from different kinds of fruits and vegetables, and to examine their inhibitory effect on the oxidative damage to proteins in vitro. For determination of antioxidant capacity we used two direct methods. Among the food materials chosen for the present study, blueberries and red beets gave the maximum antioxidant activity. The lowest activity was determined in pears and green beans. Some extracts were more active in one method, while their activity was lower using the other method. To investigate inhibitory effects of fruits and vegetables extracts on the oxidative damage to proteins in vitro, we induced the oxidative damage to plasma proteins by sodium hypochlorite leading to formation of carbonyl compounds detected by spectrophotometric method. All extracts ...
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.
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.
Antioxidant potential of selected vegetables commonly used in diet in Asian subcontinent
Indian Journal of natural products and resources, 2010
In the present study eleven different fruits and leaves of commonly used vegetables in diet in Asian subcontinent have been evaluated for antioxidative constituents and free radical scavenging activities. Fifty per cent ethanolic extracts of Abelmoschus esculentus (Linn.) Moench (fruits), Trigonella foenum-graecum Linn. (leaves), Spinacia oleracea Linn. (leaves), Brassica oleracea Linn. var. capitata and B. oleracea var. botrytis (leaves, inflorescence and young stems), Coriandrum sativum Linn. (seeds and leaves), Capsicum annuum Linn. var. grossum (Willd.) Sendt. (fruits), Cucurbita maxima Duch. (fruits), Cyamopsis tetragonoloba Linn. (fruits), Anethum graveolens Linn. (fruits and seeds), Solanum melongena Linn. (fruits) were tested for the determination of free radical scavenging potentials and quantification of antioxidant agents such as ascorbic acid and phenolic compounds. Amongst the tested vegetables the sample of B. oleracea var. botrytis has shown (67.2%) the highest 1, 1-Diphenyl-2-picryl hydrazine (DPPH radical) scavenging potential while B. oleracea var. capitata was found to be the most effective (58.4%) inhibitor of lipid peroxidation. The extract of S. oleracea (43.9%) and S. melongena (32.8%) were found to be effective in ferrous ion chelating abilities. The maximum amount (25.60mg/100g) of vitamin-C was found in A. esculentus while the amount of total phenolics was noted maximum (13.30 mg/g) in C. maxima. With some exceptions the activity profiles of all other samples were found to be good to moderate.