Anti-oxidant activity and total phenolic content of some Asian vegetables |
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Authors: | Charanjit Kaur & Harish C Kapoor |
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Affiliation: | Division of Fruits and Horticultural Technology, Indian Agricultural Research Institute, New Delhi-110012, India,;Division of Biochemistry, Indian Agricultural Research Institute, New Delhi-110012, India |
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Abstract: | The anti-oxidant activity of extracts from 36 vegetables was evaluated by using a model system consisting of β-carotene and linoleic acid. The total phenolics of the extracts was determined spectrophotometrically according to the Folin–Ciocalteau procedure and ranged from 34 to 400 mg (100 g)?1 on a fresh weight basis. Mint, aonla, black carrots, chenopodium, fenugreek, kachnar and ginger had high phenolic contents. The anti-oxidant activity expressed as per percent inhibition of oxidation ranged from a high of 92% in turmeric extracts to a low of 12.8% in long melon. Other vegetables found to have high anti-oxidant activity (>70%) were kachnar, aonla, ginger, fenugreek, mint, beetroot, black carrots, Brussels sprouts, broccoli, lotus stem, yam, coriander and tomato. Anti-oxidant activity correlated significantly and positively with total phenolics ( r 2=0.6578, P < 0.05). The results indicate that vegetables containing high phenolics may provide a source of dietary anti-oxidants. |
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Keywords: | Anti-oxidant activity β-carotene phenolics phenols vegetables |
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