The antioxidant activity of selected cruciferous vegetables subjected to aquathermal processing

被引：150

作者：

Sikora, Elzbieta ^{[1
]}

Cieslik, Ewa ^{[1
]}

Leszczynska, Teresa ^{[1
]}

Filipiak-Florkiewicz, Agnieszka ^{[1
]}

Pisulewski, Pawel M. ^{[1
]}

机构：

[1] Agr Univ Krakow, Fac Food Technol, Dept Human Nutr, PL-30149 Krakow, Poland

来源：

FOOD CHEMISTRY | 2008年 / 107卷 / 01期

关键词：

Brassica vegetables; vitamin c; carotenoids; polyphenols; antioxidant activity;

D O I：

10.1016/j.foodchem.2007.07.023

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Kale (Brassica oleracea var. Acephala), broccoli (Brassica oleracea var. botrytis italica), Brussels sprouts (Brassica oleracea L. var. gemmifera) and green and white cauliflower (Brassica oleracea var. botrytis) were used to determine their contents of antioxidising agents: vitamin C, carotenoids and polyphenols. The examined vegetables were found to contain between 40.6 and 107 mg/ 100 g FW of vitamin C, from 0.04 to 2.7 mg/100 g FW of carotenoids, and from 144 to 773 mg/100 g FW of polyphenols. Cauliflower was found to contain the smallest amount of these compounds and kale the largest. The antioxidant activity of the vegetables was determined on the basis of their ability to extinguish the ABTS free radical. The aquathermal processes to which the vegetables were subsequently subjected reduced their antioxidant activity, mainly due to escape of vitamin C and polyphenols into the water environment. These losses were largest in the case of leafy or highly fragmented vegetables. (C) 2007 Elsevier Ltd. All rights reserved.

引用

页码：55 / 59

页数：5

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