Antioxidant capacities and total phenolic contents of 56 vegetables

被引：232

作者：

Deng, Gui-Fang ^{[1
]}

Lin, Xi ^{[1
]}

Xu, Xiang-Rong ^{[2
]}

Gao, Li-Li ^{[1
]}

Xie, Jie-Feng ^{[1
]}

Li, Hua-Bin ^{[1
]}

机构：

[1] Sun Yat Sen Univ, Sch Publ Hlth, Guangdong Prov Key Lab Food Nutr & Hlth, Guangzhou 510080, Guangdong, Peoples R China

[2] Chinese Acad Sci, S China Sea Inst Oceanol, Key Lab Marine Bioresources Sustainable Utilizat, Guangzhou 510301, Guangdong, Peoples R China

来源：

JOURNAL OF FUNCTIONAL FOODS | 2013年 / 5卷 / 01期

关键词：

Vegetable; Antioxidant capacity; Phenolic compounds; FRUITS; FRACTIONS; PROFILES; DISEASE;

D O I：

10.1016/j.jff.2012.10.015

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The antioxidant capacities and total phenolic contents of lipophilic and hydrophilic extracts of 56 commonly consumed vegetables were studied. The resulted showed that antioxidant capacities and total phenolic contents in the lipophilic fraction were higher than those in hydrophilic fraction. The different vegetables had diverse antioxidant capacities. The highest antioxidant capacities and phenolic contents were found in Chinese toon bud, loosestrife, penile leaf, cowpea, caraway, lotus root, sweet potato leaf, soy bean (green), pepper leaf, ginseng leaf, chives, and broccoli, while the values were very low in marrow squash and eggplant (purple). Furthermore, several phenolic compounds were detected, and chlorogenic acid, gallic acid and galangin were widely found in these vegetables. The results provide support for dietary guidelines as well as epidemiological research. (C) 2012 Elsevier Ltd. All rights reserved.

引用

页码：260 / 266

页数：7

共 26 条

[1]

[Anonymous], 2003, WHO TECHN REP SER

[2] The ferric reducing ability of plasma (FRAP) as a measure of ''antioxidant power'': The FRAP assay [J].

Benzie, IFF ;

Strain, JJ .

ANALYTICAL BIOCHEMISTRY, 1996, 239 (01) :70-76

[3] Determination of antioxidant activity in free and hydrolyzed fractions of millet grains and characterization of their phenolic profiles by HPLC-DAD-ESI-MSn [J].

Chandrasekara, Anoma ;

Shahidi, Fereidoon .

JOURNAL OF FUNCTIONAL FOODS, 2011, 3 (03) :144-158

[4] Antiproliferative potential and DNA scission inhibitory activity of phenolics from whole millet grains [J].

Chandrasekara, Anoma ;

Shahidi, Fereidoon .

JOURNAL OF FUNCTIONAL FOODS, 2011, 3 (03) :159-170

[5] Content of Insoluble Bound Phenolics in Millets and Their Contribution to Antioxidant Capacity [J].

Chandrasekara, Anoma ;

Shahidi, Fereidoon .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2010, 58 (11) :6706-6714

[6] Phytonutrients affecting hydrophilic and lipophilic antioxidant activities in fruits, vegetables and legumes [J].

Cho, Yoon-Suk ;

Yeum, Kyung-Jin ;

Chen, Chung-Yen ;

Beretta, Giangiacomo ;

Tang, Guangwen ;

Krinsky, Norman I. ;

Yoon, Sun ;

Lee-Kim, Yang Cha ;

Blumberg, Jeffrey B. ;

Russell, Robert M. .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2007, 87 (06) :1096-1107

[7] Determination of antioxidant property and their lipophilic and hydrophilic phenolic contents in cereal grains [J].

Deng, Gui-Fang ;

Xu, Xiang-Rong ;

Guo, Ya-Jun ;

Xia, En-Qin ;

Li, Sha ;

Wu, Shan ;

Chen, Feng ;

Ling, Wen-Hua ;

Li, Hua-Bin .

JOURNAL OF FUNCTIONAL FOODS, 2012, 4 (04) :906-914

[8]

Frankel EN, 2000, J SCI FOOD AGR, V80, P1925, DOI 10.1002/1097-0010(200010)80:13<1925::AID-JSFA714>3.0.CO

[9]

2-4

[10] New insights on the anticancer properties of dietary polyphenols [J].

Fresco, P. ;

Borges, F. ;

Diniz, C. ;

Marques, M. P. M. .

MEDICINAL RESEARCH REVIEWS, 2006, 26 (06) :747-766

← 1 2 3 →