Antioxidant Activity of Brazilian Vegetables and Its Relation with Phenolic Composition

International Journal of Molecular Sciences

Ana P. Tiveron¹  Priscilla S. Melo¹  Keityane B. Bergamaschi¹  Thais M. F. S. Vieira¹  Marisa A. B. Regitano-d𠆚rce¹ 

[1] Department of Agri-Food Industry, Food and Nutrition, “Luiz de Queiroz” College of Agriculture, University of São Paulo, Piracicaba, SP, Av. Pádua Dias, 11, CEP 13418-900, Brazil;

关键词: antioxidant activity;    phenolic compounds;    vegetables;    GC-MS;   

DOI  :  10.3390/ijms13078943

来源: mdpi

【 摘 要 】

Vegetables are widely consumed in Brazil and exported to several countries. This study was performed to evaluate the phenolic content and antioxidant activity of vegetables commonly consumed in Brazil using five different methods, namely DPPH and ABTS free radical, β-carotene bleaching, reduction of Fe³⁺ (FRAP), oxidative stability in Rancimat, and the chemical composition using gas chromatography-mass spectrometry (GC-MS). The content of phenolic compounds ranged from 1.2 mg GA/g (carrot) to 16.9 mg GA/g (lettuce). Vegetables presenting the highest antioxidant activity were lettuce (77.2 μmol Trolox/g DPPH^•; 447.1 μmol F²⁺/g FRAP), turmeric (118.6 μmol Trolox/g ABTS^•+; 92.8% β-carotene), watercress and broccoli (protective factor 1.29—Rancimat method). Artichoke, spinach, broccoli, and asparagus also showed considerable antioxidant activity. The most frequent phenolic compounds identified by GC-MS were ferulic, caffeic, p-coumaric, 2-dihydroxybenzoic, 2,5-dihydroxybenzoic acids, and quercetin. We observed antioxidant activity in several vegetables and our results point out their importance in the diet.

【 授权许可】

CC BY   
© 2012 by the authors; licensee Molecular Diversity Preservation International, Basel, Switzerland.