Antioxidant activity and total phenolics in selected fruits, vegetables, and grain products
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol.46, no.10, pp.4113-4117, 1998 (SCI-Expanded, Scopus)
- Publication Type: Article / Article
- Volume: 46 Issue: 10
- Publication Date: 1998
- Doi Number: 10.1021/jf9801973
- Journal Name: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Page Numbers: pp.4113-4117
- Keywords: antioxidant activity, phenolics, medicinal plants, oilseeds, buckwheat, vegetables, fruits, wheat products, BUTYLATED HYDROXYANISOLE, ETHANOLIC EXTRACT, WATER ACTIVITY, FLAVONOIDS, CAPACITY, ANTHOCYANINS, BUCKWHEAT, SEEDS
- Ankara University Affiliated: Yes
Abstract
The antioxidant activities and total phenolics of 28 plant products, including sunflower seeds, flaxseeds, wheat germ, buckwheat, and several fruits, vegetables, and medicinal plants were determined. The total phenolic content, determined according to the Folin-Ciocalteu method, varied from 169 to 10548 mg/100 g of dry product. Antioxidant activity of methanolic extract evaluated according to the beta-carotene bleaching method expressed as AOX (Delta log A(470)/min), AA (percent inhibition relative to control), ORR (oxidation rate ratio), and AAC (antioxidant activity coefficient) ranged from 0.05, 53.7, 0.009, and 51.7 to 0.26, 99.1, 0.46, and 969.3, respectively. The correlation coefficient between total phenolics and antioxidative activities was-statistically significant.