Total antioxidant activity and phenolic content in selected vegetables

被引：507

作者：

Ismail, A ^{[1
]}

Marjan, ZM ^{[1
]}

Foong, CW ^{[1
]}

机构：

[1] Univ Putra Malaysia, Fac Med & Hlth Sci, Dept Nutr & Hlth Sci, Serdang 43400, Malaysia

来源：

FOOD CHEMISTRY | 2004年 / 87卷 / 04期

关键词：

total antioxidant activity; total phenolic content; vegetables;

D O I：

10.1016/j.foodchem.2004.01.010

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

This study was carried out to determine the total antioxidant activity and phenolic content of selected common vegetables. The effect of thermal treatment on antioxidant activity and phenolic content were also studied. Kale, spinach, cabbage, swamp cabbage and shallots were used in this study. Among all the vegetables (fresh and thermally treated), shallots showed the highest total antioxidant activity followed by spinach, swamp cabbage, cabbage and kale. Spinach had an exceptionally high total phenolic content, followed by swamp cabbage, kale, shallots and cabbage. Except for shallots and cabbage, the antioxidant activities of kale, spinach and swamp cabbage were significantly decreased (p < 0.05) after thermal treatment. Moreover, this study revealed that a 1-min thermal treatment significantly decreased (p < 0.05) the total phenolic content of all vegetables studied. (C) 2004 Elsevier Ltd. All rights reserved.

引用

页码：581 / 586

页数：6

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