Phenolic content and ascorbic acid are major contributors to antioxidant capacity of fruits and vegetables commonly consumed in Turkey

Güleç A., Nergiz-Unal R., Akyol A., Acar J.

Journal of Food, Agriculture and Environment, cilt.11, sa.3-4, ss.463-468, 2013 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 11 Sayı: 3-4
  • Basım Tarihi: 2013
  • Dergi Adı: Journal of Food, Agriculture and Environment
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database
  • Sayfa Sayıları: ss.463-468
  • Anahtar Kelimeler: Antioxidant capacity, Antioxidants, Ascorbic acid, Phenolic acids, ß;-carotene, TEAC, Total phenolic content
  • Ankara Üniversitesi Adresli: Hayır

Özet

A large body of evidence has shown that the regular consumption of fruits and vegetables provides major health benefits and prevents degenerative processes attributed to their various antioxidant components. Therefore, in this study, antioxidant capacity, total phenolic content, phenolic acids, ascorbic acid and β-carotene of commonly consumed vegetables (tomato, carrot, cauliflower, leek, cabbage) and fruits (strawberry, cherry, apricot, peach, pomegranate, pear, orange, apple) in Turkey were measured. Antioxidant capacity was measured by Trolox equivalent antioxidant capacity method (TEAC), total phenolic content by Folin-Ciocalteu method and ascorbic acid, β-carotene and phenolic acid profile by high performance liquid chromatography (HPLC). The results indicated that, total antioxidant capacity varied in fruits (223.33±6.47 - 2351.46±158.64 μmol/100 g) and vegetables (184.27±11.82 - 685.90±0.73 μmol/100 g). Antioxidant capacity is approximately three times higher in fruits (cherry > peach > strawberry > apricot > orange > apple (golden) > apple (starking) > pomegranate > pear) than in vegetables (cabbage (red) > leek > cabbage (white) > cauliflower > carrot > tomato). Also total phenolic content (TPC) of vegetables and fruits varied between 20.30±3.03 - 255.46±15.20 mg GAE/100 g fresh weight and 155.60±5.09 - 375.87±13.38 mg GAE/100 g fresh weight, respectively. Total phenolic content and phenolic acids were higher in fruits than vegetables. Orange, strawberry, cabbage and cauliflower had the highest ascorbic acid content, whereas β-carotene existed only in carrot, apricot, and peach. Contribution of phenolic content to total antioxidant capacity was higher in fruits than in vegetables whereas contribution of ascorbic acid was vice versa. Phenolic content and ascorbic acid of the examined vegetables and fruits consumed in Turkey have significant contribution to the total antioxidant capacity.