Antioxidant Capacities and Main Reducing Substance Contents in 110 Fruits and Vegetables Eaten in China

Autor:	Changjin Liu, Yanli Zhao, Xiaojing Li, Yanya Chen, Zetian Hua, Jianying Jia
Rok vydání:	2014
Předmět:	chemistry.chemical_classification Antioxidant ABTS Vitamin C biology Chemistry Toona sinensis DPPH medicine.medical_treatment Flavonoid food and beverages biology.organism_classification food.food chemistry.chemical_compound food Great Burdock Pepper medicine Food science
Zdroj:	Food and Nutrition Sciences. :293-307
ISSN:	2157-9458 2157-944X
DOI:	10.4236/fns.2014.54036
Popis:	The aim of this study was to screen strongly-antioxidant fruits and vegetables and supply practical diet guidance for the public. We used 1,1-diphenyl-2-picrylhydrazyl (DPPH), ferric-reducing antioxidant potential (FRAP), 2,2’-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) and total reducing power (TRP) assays to investigate antioxidant activities in 110 fruits and vegetables. To analyze the correlation between antioxidant capacities and main reducing substance contents, total phenolic, flavonoid and vitamin C contents were assessed. The results showed great variation in antioxidant activity, and fifteen fruits and vegetables possessed the strongest antioxidant capacities: Toona sinensis, hawthorn, jujube, lotus root, persimmon, red plum, black plum, chilli pepper, star fruit, strawberry, blueberry, cherry, peach, pomegranate and great burdock. Total phenolic contents showed higher correlation with antioxidant capacity when using FRAP and TRP assays than when using the DPPH or ABTS assay. Phenolics and flavonoids, rather than vitamin C, contributed to antioxidant potential in most fruits and vegetables.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::9cb3d8234e0019060fe1bbee46d3616e https://doi.org/10.4236/fns.2014.54036 Zobrazit plný text záznamu