Antioxidant activity of some foods containing phenolic compounds

被引:160
作者
Karakaya, S [1 ]
El, SN [1 ]
Tas, AA [1 ]
机构
[1] Ege Univ, Fac Engn, Dept Food Engn, TR-35100 Izmir, Turkey
关键词
D O I
10.1080/713671810
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
This study was designed to determine the total phenols; (TP) and total antioxidant activity (TAA) of some liquid and solid plant foods that are commonly consumed in Turkey. Total phenols were analysed according to the Folin-Ciocalteu method and antioxidant activities of these compounds in aqueous phase were assessed by measuring their direct ABTS(.-) radical scavenging abilities. Total phenols varied from 68 to 4162 mg/l for liquid foods and from 735 to 3994 mg/kg for solid foods. TAA of liquid and solid foods ranged between 0.61-6.78 mM and 0.63-8.62 mM, respectively. Total antioxidant activities of foods were well correlated with total phenols (r(2) = 0.95). According to content of total phenols per serving, liquid foods were in the order of black tea > instant coffee > coke > red wine > violet carrot juice > apricot nectar > Turkish coffee > grape molasses > sage > white wine > linden flower, and solid foods were in the order of red grape > raisins > tarhana > dried black plum > dried apricot > grape > fresh paprika > fresh black plum > Urtica sp. > cherry > fresh apricot > paprika pickle > paprika paste.
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页码:501 / 508
页数:8
相关论文
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