Evaluation of the antioxidant activity of asparagus, broccoli and their juices

被引：141

作者：

Sun, Ting

Powers, Joseph R.

Tang, Juming

机构：

[1] Washington State Univ, Dept Food Sci & Human Nutr, Pullman, WA 99163 USA

[2] Washington State Univ, Dept Biol Syst Engn, Pullman, WA 99163 USA

来源：

FOOD CHEMISTRY | 2007年 / 105卷 / 01期

关键词：

asparagus; broccoli; asparagus juice; broccoli juice; antioxidant activity; total phenolics content; total flavonoid content;

D O I：

10.1016/j.foodchem.2007.03.048

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Antioxidant activity of asparagus, broccoli and their juices was evaluated using 2,2'-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and P-carotene bleaching assays. Asparagus showed greater antioxidant activity than broccoli. Asparagus juice also had greater antioxidant activity than broccoli juice. Methanol and acetone extracts of asparagus and broccoli had significantly greater antioxidant activity than their water extracts. Asparagus and broccoli extracts, as well as their juices, showed no significant difference in total phenolics content. However, asparagus contained more flavonoids than broccoli. The antioxidant activity of asparagus and broccoli extracts demonstrated a linear relationship with their flavonoid content. (c) 2007 Elsevier Ltd. All rights reserved.

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页码：101 / 106

页数：6

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