Influence of conventional and organic agricultural practices on the phenolic content in eggplant pulp: Plant-to-plant variation

Consumer awareness, pesticide and fertiliser contaminations, and environmental concerns have resulted in significant demand for organically grown farm products. The present study evaluates the influence that organic and conventional farming practices exert on the total phenolic content in eggplant samples from two cultivars, Blackbell (American eggplant) and Millionaire (Japanese eggplant), grown by conventional and organic farming practices with similar climatic conditions. In addition, plant-to-plant variation in phenolic content was determined from eight eggplant samples collected from different plants grown at various field positions. Samples were separately assayed for phenolic content by the two independent procedures, HPLC/LC–MS and Folin–Ciocalteu assay. The results of the HPLC analysis showed significant plant-to-plant variation (% RSD ranged from 22% to 48%) in 5-caffeoylqunic acid content (the most abundant phenolic acid) in eight eggplant samples collected from eight different plants belonging to the same cultivar and grown under similar conditions. The cv. Millionaire showed a higher total phenolic content compared to the Blackbell cultivar. We did not observe significant consistent trend in the phenolic content of eggplant samples grown with organic and conventional farming practices with both eggplant cultivars. We, however, observed a strong correlation (R² = 0.87) between total phenolic content as assayed by Folin–Ciocalteu assay and 5-caffeoylqunic acid, a major phenolic acid in eggplant extract. This study concludes that multiple repetitive analyses of plant products collected from different plants grown over various time periods (seasons) at different locations should always be carried to unambiguously prove the impact of growing conditions on phenolic content or antioxidant activity.     

Carotenoid Profile,Total Phenolic Content,and Antioxidant Activity of Carrots

Carotenoid profile, antioxidant activity, and total phenolic content of carrot cultivars from three different locations in Turkey were determined during two consecutive years. The major carotenoids determined in carrots were β-carotene (41.60–71.2 mg/kg FW) and α-carotene (13.44–30.11 mg/kg FW). The total phenolic contents of carrots ranged from 114–306 mg catechin/kg FW. The antioxidant activity in carrots determined by the TEAC assay varied between 25.9 and 86.6 μmol TE/100 g FW. There was considerable variation in carotenoid contents between locations and years among cultivars. Significant differences were found between the two consecutive years in total phenolic contents except for only one cultivar. The level of antioxidant activity in carrots varied significantly over the years.     

A simplified UV spectral scan method for the estimation of phenolic acids and antioxidant capacity in eggplant pulp extracts

The objective of this study was to determine if a simple UV spectral analysis method can be used as a screening tool to estimate the amount of phenolic acid and the antioxidant capacity of eggplant pulp extracts. Calibration curves for different concentrations of 5-O-caffeoylquinic acid standards were developed using UV spectral data, HPLC analysis, and ferric reducing antioxidant power (FRAP) assay. Seven different freeze-dried eggplant pulp samples belonging to different cultivars or grown under different environmental conditions along with single peel sample were selected as model substrates for this study. HPLC results, simple UV spectral scan data, and quantification of antioxidant capacity by FRAP assay in seven eggplant pulp extracts showed a strong correlation (R² > 0.9) between the three methods. These results suggest that the single absorption reading or a simple UV spectral scan can be used to estimate the concentration of phenolic acids and the antioxidant capacity in eggplant pulp extracts without peels. This screening tool can be potentially used to identify cultivars and growing conditions that influence phenolic acid content in eggplant samples.     

Physicochemical Properties and Antioxidant Capacity of Chinese Olive (Canarium album L.) Cultivars

In this study, the physicochemical characteristics and antioxidant potentials of 10 Chinese olive cultivars were investigated. Considerable differences were found between cultivars in weight, edible yield, water content, size, shape, total soluble solids, and total titratable acidity. The major sugars and organic acids in all the cultivars were glucose, fructose, and malic acid. Phenolics were the most abundant antioxidants (1174.0 to 1799.6 mg gallic acid equivalents/100 g fresh weight). Twelve phenolic compounds were identified and quantified by UPLC‐MS/MS. Six compounds were identified first in the Chinese olive, with 3‐O‐galloylquinic acid and geraniin isomers as the most abundant compounds. The results also indicated that the phenolic content (TPC) correlated with the antioxidant properties of Chinese olive fruit extracts. A principal component analysis indicated that the Tantou and Tanxiang cultivars were a valuable source, with high TPC and antioxidant activity, whereas Maken22, Changying, and Green changying cultivars may be eaten fresh and had high sugar and low phenolic contents. This information will be useful for selecting suitable cultivars for industry and the market.     

Phenolics and antioxidant properties of bayberry (Myrica rubra Sieb. et Zucc.) pomace

Five cultivars of Myrica rubra, Biqi, Wandao, Dongkui, Dingao, and Zaodamei, were collected to analyze the phenolic compounds and evaluate the antioxidant properties of bayberry pomaces. The main anthocyanin was cyanidin-3-o-glucoside (3073.3–6219.2 mg/kg dry weight (DW)) and the main flavonol was quercetin-3-o-glucoside (296.2–907.9 mg/kg dry weight). Quercetin and myricetin were also found in the bayberry pomaces, and quercetin deoxyhexoside and myricetin deoxyhexoside were tentatively identified. The dominant phenolic acids were gallic acid (102.9–241.7 mg/kg dry weight) and protocatechuic acid (29.5–57.2 mg/kg dry weight). Other phenolic acids such as p-hydroxybenzoic, vanillic, caffeic, p-coumaric, and ferulic acids were also present in the bayberry pomaces, whereas, chlorogenic acid was only detected in Dongkui (1.58 mg/kg dry weight). The antioxidant activity of Wandao was the strongest of the five cultivars, whereas the activity of Dongkui was the weakest, and a significant positive relationship was observed between antioxidant activity and total phenolic content or total anthocyanins.     

Physicochemical Characteristics,Antioxidant Activity,Organic Acid and Sugar Contents of 12 Sweet Cherry (Prunus Avium L.) Cultivars Grown in Turkey

Physical characteristics, antioxidant activity and chemical constituents of 12 cultivars (Prunus avium L.) of sweet cherry (Belge, Bing, Dalbasti, Durona di Cesena, Lambert, Merton Late, Starks Gold, Summit, Sweetheart, Van, Vista, and 0–900 Ziraat) were investigated. Significant differences (P < 0.05) were observed among tested cultivars for pH, total soluble solid, hardness, color parameters, antioxidant activities and pomological measurements (P < 0.05). The color parameters were important tools for the determination of fruit maturity and anthocyanin contents. Belge cultivar showed the highest levels of total phenolic and anthocyanin, while Starks Gold contained the lowest level of anthocyanins. The darker cultivars, measured by ABTS^+?, DPPH^? and FRAP, exhibited higher antioxidant activities than the lighter ones. Bing (42.78 g/kg) and Sweetheart (40.53 g/kg) cultivars contained higher levels of malic acid, which was the most intense organic acid in sweet cherries. Four different sugars were observed in the samples and their concentrations ordered as glucose > fructose >> sucrose > xylose. Sugar alcohol in the cherries was represented by sorbitol (more than 90%) and its concentration varied between 13.93 and 27.12 g/kg. As a result significant differences were observed among the physical properties and chemical constituents of the cherry cultivars.     

不同品种苹果籽总酚含量与抗氧化相关性研究

为探讨苹果籽总酚含量与抗氧化相关性及其抗氧化的物质基础,以7 个品种苹果籽为材料,采用 Folin-Ciocalteu法测定总酚含量,FRAP法、ABTS＋·法、O2－·清除法、·OH清除法和DPPH自由基清除法评价抗氧化活性,高效液相色谱法进行多酚成分分析。结果表明：7 个品种苹果籽总酚含量范围为5.74～17.44 mg GAE/g（以干质量计）,抗氧化性优于茶多酚、VC和2,6-二叔丁基-4-甲基苯酚（2,6-di-tert-butyl-4-methylphenol,BHT）,蜜脆苹果籽具有最高的总酚含量和最好的抗氧化能力。除DPPH自由基清除法外,多酚含量与其他4 种方法测得的抗氧化数据具有显著正相关（r=0.771～0.984）。根皮苷为苹果籽多酚抗氧化的主要成分。     

Liaison of phenolic acids and biological activity of escalating cultivars of Daucus carota

The objective of the present study was to analyze and compare the phenolic compounds and their antioxidant capacities of new lines of Dacus carota. The selected cultivars showed high variation in the contents of total phenolics (30.26–65.39 mg/100 g FW) and total ascorbic acid (41.12–58.36 mg/100 g FW). Analysis on RP-HPLC revealed that hydroxycinnamic acids and its derivatives were major phenolic compounds present in D. carota extracts, whereas 5-caffeolquinic acid was a major hydroxycinnamic acid (ranged from 30.26 to 65.39 mg/100 g FW). DCP cultivar showed high total antioxidant capacity (77.69 mg/100 g), 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging capacity (52.36 mg/100 g), superoxide radical scavenging capacity (53.69 mg/100 g), and hydroxyl radical scavenging capacity (51.91 mg/100 g). A linear relationship was found between total phenolic acid contents and antioxidant capacity. Both phenolic compounds and antioxidant capacities varied significantly (ρ < 0.05) among cultivars. DCP cultivar was found to be a rich source of phenolics and ascorbic acid with high antioxidant activity.     

Role of Carbohydrate-Cleaving Enzymes in Phenolic Antioxidant Mobilization from Whole Soybean Fermented with Rhizopus oligosporus

Previous research has suggested a relationship between free phenolic content and β-glucosidase activity in solid-state fermented food substrates and to amylase activity in germinating soybeans. This study was undertaken to examine the role of a number of carbohydrate-cleaving enzymes in phenolic antioxidant mobilization from whole soybean during solid-state fermentation. In addition to total soluble phenolic content, α- and β-glucosidase, α-amylase, and β-glucuronidase activities were measured in extracts of soybean fermented with a food-grade fungus, Rhizopus oligosporus. Antioxidant activity of the extracts was determined as 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging ability. Our results demonstrate that while total soluble phenolic content increased 120–135% in the extracts, increased antioxidant activity (+61%) was limited to the early fermentation period, with activity decreasing with increased culture time. Higher antioxidant activity was linked to increased glucosidase and glucuronidase activities, while high total phenolic content partly linked to increased amylase activity. The overall results (enzymatic activities and phenolic antioxidant contents) suggest the possible involvement of lignin remobilization and/or degradation activities, as well as phenolic detoxification activities, by Rhizopus oligosporus in phenolic antioxidant mobilization from fermented whole soybean.     

Chemical and Phytochemical Properties and Antioxidant Activities of Three Pomegranate Cultivars Grown in South Africa

A comparative study of chemical contents and antioxidant activities of three pomegranate cultivars (‘Arakta’, ‘Bhagwa’ and ‘Ruby’) grown in South Africa was conducted. Fresh pomegranate juice (PJ) of each cultivar were assessed for soluble solid contents (SSCs), pH and titratable acidity (TA), while extracted juice samples were evaluated for total phenolic (TP), including total tannins (TT), proanthocyanidins (Pcy), total flavonoids, anthocyanins and gallic acids (GA) using spectrophotometric methods. The antioxidant properties of the juice samples were evaluated against stable 2, 2–diphenyl–1–picryl hydrazyl, as well as in ferric reducing ability of plasma (FRAP) and QuantiChrom? (TAC) antioxidant assays. There were significant differences in the chemical properties of the cultivars. SSC, TA and pH varied between the range of 14.07–15.10 °Brix, 0.22–0.28 g/100 ml and 3.32–3.64, respectively. ‘Bhagwa’ had the highest TP (449.9 mg/100 ml), 1.3-fold and 1.6-fold higher than ‘Arakta’ and ‘Ruby’, respectively. The strongest total antioxidant activity was exhibited by ‘Bhagwa’ with an antioxidant index of 95.7%, followed by ‘Arakta’ (93.2%) and ‘Ruby’ (79.9%). PJ phytochemical properties (TP, TT, Pcy, GA) and antioxidant activity (FRAP and TAC) were significantly correlated (r ²?=?0.509–0.885) with each other.     

不同种质鱼腥草总酚、黄酮含量及其抗氧化活性

目的：提取并测定16份鱼腥草材料(含1份峨眉蕺菜)叶片总酚和黄酮含量,研究其体外抗氧化活性。方法：以95%乙醇超声提取并测定16份综合农艺性状较好的鱼腥草材料以显色及紫外分光光度测定成分含量,DPPH、ABTS法测定抗氧化活性。结果：16份鱼腥草总酚含量变异范围为7.01～15.0mg/g;黄酮含量变异范围为3.56～11.0mg/g;DPPH法抗氧化值最小为84.7μmol/g,最大为248μmol/g;而ABTS法抗氧化能力的变幅为 78.4～218μmol/g。以总酚和黄酮含量、DPPH法以及ABTS法抗氧化能力进行聚类分析,按欧氏距离大于70可将16份鱼腥草材料分为两类。其中Ⅰ类包含11份鱼腥草材料(含峨眉蕺菜),其总酚和黄酮含量低,抗氧化能力弱。Ⅱ类包含5份鱼腥草材料,其总酚和黄酮含量高,体外抗氧化能力强。总酚、黄酮含量和体外抗氧化活性指标间相关性均达极显著水平。结论：16份鱼腥草材料总酚、黄酮含量和抗氧化活性的不同,主要是由于遗传背景所致;且总酚和黄酮含量高,体外抗氧化能力强的材料多为染色体数目大于80者。     

Effect of cooking on the total antioxidant capacity and phenolic profile of some whole‐meal African cereals

BACKGROUND: At present, sorghum, fonio and millet are not placed as important commodities in the North American and European food basket, but their importance as ingredients in multigrain and gluten‐free cereal products is highlighted. Therefore in this study the phenolic profile (evaluated by liquid chromatography/tandem mass spectrometry), total phenolic content (assessed by Folin–Ciocalteu assay) and total antioxidant capacity were measured in three African whole grains, i.e. sorghum (Sorghum bicolor ssp. bicolor), fonio (Digitaria exilis) and pearl millet (Pennisetum glaucum L.), before and after a cooking procedure. RESULTS: After the cooking process, soluble phenolic acids increased significantly in sorghum, whereas bound ones and anthocyanins decreased significantly. In millet the cooking process significantly enhanced soluble phenolic acids without affecting those bound, whereas in fonio a slight but significant decrease in almost all soluble phenolic acids was observed along with a significant increase in bound ones. Finally, the cooking process negatively affected both total phenolic content and total antioxidant capacity. CONCLUSION: This is one of the few reports dealing with the antioxidant compounds of these three African whole grains in which the effect of cooking was also evaluated. The data suggested that, to improve their antioxidant properties, specific cultivars should be selected and the cooking procedures carefully considered. Copyright © 2012 Society of Chemical Industry     

Phenolics and antioxidative activities in common beans (Phaseolus vulgaris L)

Six bean cultivars grown in southern Manitoba for 2 years were evaluated for variability in yield of millstreams and phenolic constituents. The ethanolic extract of bean cultivars and millstreams was screened for antioxidant activity using the β‐carotene‐linoleate and the 1, 1‐diphenyl‐2‐picrylhydrazyl (DPPH) in vitro model systems. Cultivar was the main source of variation for yield of millstreams, content of phenolic compounds and antioxidant activities. Phenolic compounds in cultivars varied from 3.3 to 16.6 mg catechin equivalent and from 0.15 to 0.32 mg cyanidin‐3‐glucoside equivalent g^?1 bean for total phenolic and anthocyanin contents, respectively. The bean cultivars exhibited antioxidant activity (AA) of 10–46% inhibition of lipid peroxidation in the linoleate and 0.4–1.3 trolox equivalent antioxidant capacities (TEAC) in the DPPH model systems. The hull millstream with maximum concentration of phenolic compounds exhibited the strongest antioxidant activity of 383 µM trolox equivalent g^?1 hull. Total phenolic content, alone or in combination with other phenolic constituents, is a potential candidate as a selection criterion for antioxidant activity in beans. Copyright © 2005 Society of Chemical Industry     

ANTIOXIDANT CAPACITY,SCAVENGING RADICAL ACTIVITY AND SELECTED CHEMICAL COMPOSITION OF NATIVE APPLE CULTIVARS FROM CENTRAL EUROPE

ABSTRACT

The main aim of this study was to focus on 10 typical native apple cultivars from Central Europe and to determine the basic characteristics such as dry matter, soluble solid content, titrable acidity, the content of pectins, phenolics, ascorbic acid, antioxidant capacity and the scavenging effect of 10% apple fruit extracts on hydroxyl radical, nitric oxide and superoxide radical in them. In our experiments, it was found out that the highest content of organic acids was shown by the “Jeptiska” cultivar (5.40 g/kg of FM). As far as the content of pectins was concerned, the highest levels were found out in the “Strymka” cultivar (32.60 g/kg FM). In case of total phenolic content, antioxidant capacity, ascorbic acid content and scavenging activity of reactive oxygen species (hydroxyl radical, nitric oxide and superoxide anion), high efficiency was determined in the local cultivars, namely, in “Matcino,”“Panenske ceske” and “Strymka.”

PRACTICAL APPLICATIONS

The results shown have wide use in the alimentary industry and human nutrition as apples belong to the most widespread core fruit. There exist many apple cultivars that have not been described in detail in literature and this study provides an insight into 10 not very common cultivars in the world; and although in Central Europe these cultivars are cultivated successfully, so far they have not been utilized commercially. However, their genetic uniqueness represents an irreplaceable ecological wealth and for that reason these local cultivars could become a new and outstanding source of nutrients and food. Today, they can also be used as a potential material for further breeding and selection.     

Flavonoid constituents and their contribution to antioxidant activity in cultivars and hybrids of rabbiteye blueberry (Vaccinium ashei Reade)

Fruit from 42 blueberry (Vaccinium spp.) cultivars, including 36 rabbiteye cultivars (Vaccinium ashei Reade), three V. ashei hybrid derivatives, and three northern highbush (Vaccinium corymbosum L.) standards were evaluated for antioxidant capacity, individual flavonoid content, and the contribution of each identified phenolic compound to total antioxidant activity. Considerable variation was found in flavonoid content, antioxidant activity, and their contribution to total antioxidant activity among cultivars. Among 42 blueberry cultivars, the rabbiteye ‘Early May’ contained the highest amount of chlorogenic acid, myricetin 3-arabinoside, quercetin derivatives, and delphinidin-, cyanidin-, petunidin-, and malvidin-basis anthocyanins. ‘Early May’ cultivar also had the highest antioxidant activity (88.2 μmol TE/g fw). ‘Owen’, ‘Bluegem’, ‘Clara’, Climax’, and ‘Centurion’ were among the other rabbiteye cultivars that also had high levels of flavonoids and antioxidant activities. In contrast, the pink-fruited V. ashei hybrid, ‘Pink Lemonade’, had the lowest content of flavonoids and lowest antioxidant activity. The mean flavonoid content and antioxidant activity of rabbiteye cultivars was higher than those among northern highbush and V. ashei hybrids. The antioxidant activity of V. ashei hybrid derivatives was derived mainly from chlorogenic acid, myricetin, and quercetin, which contributed 62.5% of total antioxidant activity, whereas anthocyanins (malvidin, petunidin, delphinidin, and cyanidin) were the main contributors to the antioxidant activity of rabbiteye cultivars (76.2%) and northern highbush standards (76.8%). Blueberry cultivars identified to have high phenolic content and high antioxidant activity could be used as parents for future blueberry breeding programmes to develop new blueberry cultivars with higher antioxidant activity and further improve human health.     

不同品种甜樱桃中不同形态酚酸的比较及其抗氧化性分析

为研究不同品种对甜樱桃酚酸类物质及其抗氧化性的影响,本文采用超高效液相色谱-串联质谱法(UPLC-MS/MS)对5个不同品种甜樱桃,包括彩虹、艳阳、萨米脱、23-51和瓦列里中的游离型、游离酯型和结合型酚酸进行了测定和分析。结果表明,不同樱桃品种间酚酸含量差异较大,5个樱桃品种酚酸总量在115.96~704.94 mg/kg FW之间。其中瓦列里中酚酸总量最高,其次是萨米脱和23-51,艳阳和彩虹中酚酸总量最低。对于三种不同形态酚酸,游离型和游离酯型酚酸含量较高,而结合型酚酸含量较低。不同品种樱桃中的游离型酚酸以新绿原酸为主,可占游离型酚酸总量的90%以上;游离酯型酚酸和结合型酚酸均以咖啡酸含量最高,可占各自形态酚酸总量的50%以上。不同品种中瓦列里樱桃酚酸提取液的DPPH自由基清除能力和FRAP均最高,抗氧化性指标的测定结果与酚酸类物质含量呈现较高的一致性。偏最小二乘判别分析表明,新绿原酸和咖啡酸是区分五个樱桃品种贡献最大的物质(VIP得分>1),且这两个物质均在瓦列里中含量最高。甜樱桃酚酸含量与品种有关,并与其抗氧化特性相一致。     

Analysis of physiochemical composition and antioxidant properties between hulls of the genetically modified glyphosate-tolerant soybean and northeast soybean

In this study, the physiochemical and antioxidant properties of the soybean hulls from the genetically modified glyphosate-tolerant soybeans (line 40-3-2) and local cultivar northeast soybeans were investigated. The levels of fat, total phenolic, total extractable pectin and soluble dietary fiber in northeast soybeans hulls were less than that in glyphosate-tolerant soybeans hulls, respectively. The antioxidant capacity of total phenolic, water soluble pectin, and soluble dietary fiber showed that DPPH free radical scavenging activities of glyphosate-tolerant soybeans hulls were 118.23, 57.34 and 197.22 μg AAE/g, which were 2.3, 1.2 and 9.4 times of northeast soybeans hulls, respectively (p < 0.05), and FRAP of glyphosate-tolerant soybeans hulls were 401.67, 747.51 and 328.53 μg AAE/g, which were 1.8, 8.7 and 4.8 times of northeast soybeans hulls (p < 0.05). Glyphosate-tolerant soybeans hulls extract showed the stronger antioxidant activity, which was positively correlated with total phenolic content (r = 0.890, p = 0.001). It provides evidence on developing value-added utilization of hulls, soybean processing by-products, as nutraceuticals or functional food ingredients.     

Antioxidant properties of sand roasted and steam cooked Bengal gram (Cicer arietinum)

Nine different Bengal gram (Cicer arietinum) cultivars were subjected to sand roasting and steam cooking and the effect on antioxidant properties were evaluated. The control untreated Bengal gram cultivars varied significantly with respect to their antioxidant properties. Both the thermal treatments lead to a significant increase in total phenolic content of up to 54% upon roasting and 97% upon steam cooking, respectively. Similarly, a significant increase in antioxidant activity was also observed by roasting (up to 64.5%) and steam cooking (up to 225%). A significant decrease in total color difference was noticed upon roasting (up to 11%) and steam cooking (up to 21%). The reducing power was increased significantly after roasting and steam cooking, however, steam cooking brought about greater increase in reducing power (up to 109%). Metal chelating activity was increased by up to 91.5% upon roasting and steam cooking. The study revealed that the steam cooking brought about greater increase in total phenolic content, reducing power, and metal chelating activity as compared to roasting.

     

Phenolic content,antioxidant potential and DNA damage protection of pearl millet (<Emphasis Type="Italic">Pennisetum glaucum</Emphasis>) cultivars of North Indian region

Total phenolic contents, condensed tannin content, antioxidant activity and DNA damage protection of twelve pearl millet cultivars from North Indian region were assayed. All pearl millet cultivars showed considerable amount of bioactive compounds with antioxidant potential. PUSA-415 showed the presence of maximum amount of extractable total phenolic content (7.32 mg GAE/g DWB), whereas HHB-223 cultivar depicted the highest amount of condensed tannin contents (138.45 mg CE/100 g DWB). Antioxidant activity was measured using different methods viz., DPPH, ABTS, FRAP, TAC and HFRSA. A clear correlation was observed between total phenolic content and antioxidant activity of different pearl millet cultivars. The extracts of all cultivars prevented the oxidative damage to plasmid DNA (pBR322) against DNA damaging Fenton’s reagent. However, cultivars PC-383, PUSA-415, PUSA-605, PC-612 and 841-B showed prominent DNA damage protection activity. The results of this study provide a scientific basis of the traditional use of pearl millet as a natural antioxidant mitigating DNA damage.     

Phenolic Composition and Antioxidant Activities of 11 Celery Cultivars

ABSTRACT:  Eleven cultivars of celery, belonging to 2 species, were collected and analyzed for their phenolic compound composition and antioxidant activities. Major phenolic acids identified in the extracts of these celeries were caffeic acid,  p -coumaric acid, and ferulic acid, while the identified flavonoids were apigenin, luteolin, and kaempferol. The contents of total phenolics were measured using a Folin–Ciocalteu assay and the total antioxidant capacity was estimated by the 1, 1-diphenyl-2-picrylhydrazyl radical (DPPH) and 2, 2'-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS·⁺) methods. Apigenin was the major flavonoid in these samples and the most abundant phenolic acid was  p- coumaric acid. Many of the investigated cultivars had high levels of phenolics and exhibited high antioxidant capacity. Among these 11 cultivars, Shengjie celery had the highest antioxidant activity whereas Tropica had the lowest. An extremely significant positive correlation between the antioxidant activity and the contents of total flavonoids, total phenolic acids, or total phenolics was observed in this study.