Antioxidant activity and total phenolics in selected fruits, vegetables, and grain products

Velioglu Y. S., Mazza G., Gao L., Oomah B.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, cilt.46, sa.10, ss.4113-4117, 1998 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 46 Sayı: 10
  • Basım Tarihi: 1998
  • Doi Numarası: 10.1021/jf9801973
  • Dergi Adı: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.4113-4117
  • Anahtar Kelimeler: antioxidant activity, phenolics, medicinal plants, oilseeds, buckwheat, vegetables, fruits, wheat products, BUTYLATED HYDROXYANISOLE, ETHANOLIC EXTRACT, WATER ACTIVITY, FLAVONOIDS, CAPACITY, ANTHOCYANINS, BUCKWHEAT, SEEDS
  • Ankara Üniversitesi Adresli: Evet

Özet

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.