Total antioxidant capacity, total phenolic content and iron and zinc dialyzability in selected Greek varieties of table olives, tomatoes and legumes from conventional and organic farming

被引：15

作者：

Drakou, Marina ^{[1
]}

Birmpa, Angeliki ^{[1
]}

Koutelidakis, Antonios E. ^{[1
]}

Komaitis, Michael ^{[1
]}

Panagou, Efstathios Z. ^{[2
]}

Kapsokefalou, Maria ^{[1
]}

机构：

[1] Agr Univ Athens, Dept Food Sci & Human Nutr, Food Chem Lab, GR-11855 Athens, Greece

[2] Agr Univ Athens, Dept Food Sci & Human Nutr, Lab Food Microbiol & Biotechnol Foods, GR-11855 Athens, Greece

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION | 2015年 / 66卷 / 02期

关键词：

Bioavailability; iron; legumes; organic products; table olives; tomatoes; total antioxidant capacity; zinc;

D O I：

10.3109/09637486.2014.979320

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The objective was to compare 10 types of table olives, 11 types of tomatoes and tomato products and 18 types of legumes from conventional or organic farming for selected nutritional properties. All products were tested for their total antioxidant capacity (TAC) (Ferric Reducing Antioxidant Power (FRAP) assay) and total phenolic content (Folin-Ciocalteau method). Tomatoes and legumes were further tested for iron and zinc dialyzability after in vitro digestion. Ascorbic acid content of tomatoes was also measured. The study resulted that the nutritional properties of olives, tomatoes and legumes tested were different among the various cultivars but, in most cases, not between products from organic or conventional farming. Natural black olives, cherry and santorini tomatoes and lentils exhibited superior nutritional properties.

引用

页码：197 / 202

页数：6

共 30 条

[1] Antioxidant Activity of a Red Lentil Extract and Its Fractions [J].

Amarowicz, Ryszard ;

Estrella, Isabell ;

Hernandez, Teresa ;

Duenas, Montserrat ;

Troszynska, Agnieszka ;

Kosinska, Agnieszka ;

Pegg, Ronald B. .

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES, 2009, 10 (12) :5513-5527

[2] Predicting relative concentrations of bioavailable iron in foods using in vitro digestion: New developments [J].

Argyri, K. ;

Birba, A. ;

Miller, D. D. ;

Komaitis, M. ;

Kapsokefalou, M. .

FOOD CHEMISTRY, 2009, 113 (02) :602-607

[3] 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

[4] Lipids and phenols in table olives [J].

Bianchi, G .

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, 2003, 105 (05) :229-242

[5] Biophenols in table olives [J].

Blekas, G ;

Vassilakis, C ;

Harizanis, C ;

Tsimidou, M ;

Boskou, DG .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2002, 50 (13) :3688-3692

[6] Antioxidant capacity and phenolic profile of table olives from the Greek market [J].

Boskou, G ;

Salta, FN ;

Chrysostomou, S ;

Mylona, A ;

Chiou, A ;

Andrikopoulos, NK .

FOOD CHEMISTRY, 2006, 94 (04) :558-564

[7]

Concepcion R, 2004, J AGR FOOD CHEM, V52, P479

[8] Concentrations of condensed tannins and anthocyanins in common bean seed coats [J].

Diaz, Aura M. ;

Caldas, Gina V. ;

Blair, Mathew W. .

FOOD RESEARCH INTERNATIONAL, 2010, 43 (02) :595-601

[9] Polyphenol content and antioxidant capacity in organic and conventional plant foods [J].

Faller, A. L. K. ;

Fialho, E. .

JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 2010, 23 (06) :561-568

[10] The antioxidant capacity and polyphenol content of organic and conventional retail vegetables after domestic cooking [J].

Faller, A. L. K. ;

Fialho, E. .

FOOD RESEARCH INTERNATIONAL, 2009, 42 (01) :210-215

← 1 2 3 →