Phenolic compounds and antioxidant activity of tuberous root leaves

被引：15
|
作者：
Alves Eugenio, Miriam Helena [1 ]
Fonseca Alvarenga Pereira, Rosemary Gualberto [1 ]
de Abreu, Wilson Cesar [1 ]
de Angelis Pereira, Michel Cardoso [1 ]
机构：
[1] Univ Fed Lavras, Dept Ciencia Alimentos, Campus Univ S-N, BR-3037 Lavras, MG, Brazil
来源：
INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 2017年 / 20卷 / 12期
关键词：
Leaves; HPLC; DAD; Antioxidants; Phenolics; ROSMARINIC ACID; PLANT-EXTRACTS; FREE-RADICALS; BY-PRODUCTS; STRESS; FRUIT; FOODS;
D O I：
10.1080/10942912.2016.1263654
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The antioxidant potential of five tuberous root leaves was evaluated. High performance liquid chromatography (HPLC/DAD) showed the presence of phenolic compounds in leaves, and the predominant ones were chlorogenic acids in carrot (458.79 mg.L-1 +/- 0.03): rosmarinic acid in sweet potato (222.05 mg.L-1 +/- 0.01) and quercetin in sweet potato (292.42 mg.L-1 +/- 0.01). Radish leaves showed a higher total in vitro antioxidant activity for all methods used in this study. The results indicated that these leaves were natural sources of antioxidants and, therefore, could be included in the health beneficial diet.
引用
收藏
页码：2966 / 2973
页数：8
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