DETERMINATION OF PHENOLIC COMPOUNDS AND ANTIOXIDANT ACTIVITY IN VEGETABLES CONSUMED IN MEKELLE TIGRAY ETHIOPIA

Teklit G. Amabye, Frehiwot Mekonen

Abstract


Vegetables are widely consumed in Mekelle and imported from different regions and zones of the countries. This study was performed to evaluate the phenolic content and antioxidant activity of vegetables commonly consumed in Mekelle. Kale, carrot, cabbage and barcoli were used in the study. This research studies in detail the contents of phenolic compounds determined by the Folin−Ciocalteu reagent and the antioxidant activities determined by DPPH (using diphenyl-p-picrylhydrazyl radical). Among all vegetables kale showed highest phenolic content followed by barcoli, cabbage and carrot   and the highest antioxidant activity were barcoli followed by kale, cabbage and carrot   which was expressed in % of DPPH consumption after 30 minutes of reaction.  The data shows the importance of antioxidant activity of vegetables in the diet. 


Keywords


Organic Food; Bioactive Compounds; Vegetables; Antioxidant; DPPH

Full Text:

PDF XPS

References


Assimopoulou, A.N., Z. Sinakos and V.P. Papageorgiou. 2005. Radical scavenging activity of Crocussativus L. extract and its bioactive constituents. Phytother. Res. 19:997-1000.

Chu, Y.F., J. Sun, X. Wu and R.H. Liu. 2002. Antioxidant and antiproliferative activities of common vegetables. J. Agric. Food Chem. 50: 6910-6916.

Faller, A.L.K. and E. Fialho. 2009. The Antioxidant Capacity and Polyphenol Content of Organic and Conventional Retail Vegetables after Domestic Cooking. Food Res. Int. 42:210-215.

Halliwell, B. and J.M.C. Gutteridge. 1989. Free Radicals in Biology and Medicine. 2nd ed. ClarendonPress: Oxford, UK,.

Kähkönen, M.P., A.I. Hopia, H.J. Vuorela, J.P. Rauha, K. Pihlaja, et al. 1999. Antioxidant activity of plant extracts containing phenolic compounds. J. Agric. Food Chem. 47:3954-3962.

Lister, E. and P. Wilson. 2001. Measurement of total phenolics and ABTS assay for antioxidant activity (personal communication). Crop Research Institute, Lincoln, New Zealand.

Llorach, R., A. Martínez-Sánchez, F.A. Tomás-Barberán, M.I. Gil and F. Ferreres. 2008. Characterisation of polyphenols and antioxidant properties of five lettuce varieties and escarole. Food Chem. 108:1028-1038.

Melo, E.A., M.I.S. Maciel, V.L.A.G. Lima, F.L.L. Leal, A.C.S. Caetano and R.J. Nascimento. 2006. Capacidade antioxidante de hortaliças usualmente consumidas. Ciência e Tecnologia de Alimentos. 26:639-644.

Nakatani, N. 1996. Antioxidants from Spices and Herbs. In: Natural Antioxidants: Chemistry, Health Effects and Applications; Shahidi, F., Ed.; AOCS Press: Champaign, IL, USA, pp. 64-65.

Nilsson, J., D. Pillai, G. Önning, C. Persson, A. Nilsson and B. Åkesson. 2005. Comparison of the 2,2'-azinobis-3-ethylbenzotiazoline-6-sulfonic acid (ABTS) and ferric reducing anti-oxidantpower (FRAP) methods to assess the total antioxidant capacity in extracts of fruits and vegetables. Mol. Nutr. Food Res. 49:239-246.

Papas, A.M. 1999. Antioxidant Status, Diet, Nutrition, and Health. CRC Press, Washington DC.

Roy, M.K., M. Takenaka, S. Isobe and T. Tsushida. 2007. Antioxidant potential, anti-proliferativeactivities, and phenolic content in water-soluble fractions of some commonly consumed vegetables: Effects of thermal treatment. Food Chem. 103, 106-114.

Shimada, K., K. Fujikawa, K. Yahara and T. Nakamura. 1992. Antioxidative properties of xanthone on the auto oxidation of soybean in cylcodextrin emulsion. J. Agric. Food Chem. 40:945-948.

Singh, D.P., J. Beloy, J.K. Mc Inerney and L. Day. 2012. Impact of boron, calcium and genetic factors on vitamin C, carotenoids, phenolic acids, anthocyanins and antioxidant capacity of carrots (Daucus carota). Food Chem. 132:1161-1170.

Spanos, G.A. and R.E. Wrolstad. 1990. Influence of processing and storage on the phenolic composition of Thompson seedless grape juice. J. Agric. Food Chem. 38:1565-1571.

Sreeramulu, D. and M. Raghunath. 2010. Antioxidant activity and phenolic content of roots, tubers and vegetables commonly consumed in India. Food Res. Int. 43:1017-1020.

Szeto, Y.T., T.C. Kwok and I.F. Benzie. 2004. Effects of a long-term vegetarian diet on biomarkers of antioxidant status and cardiovascular disease risk. Nutrition. 20:863-866.

Velioglu, Y.S., G. Mazza, L. Gao and B.D. Oomah. 1998. Antioxidant activity and total phenolics in selected fruits, vegetables, and grain products. J. Agric. FoodChem. 46:4113-4117.

Zhou, K. and L. Yu. 2006. Total phenolic contents and antioxidant properties of commonly consumed vegetables grown in Colorado. Food Sci. Technol. 39:1155-1162.


Refbacks

  • There are currently no refbacks.


 

Journal of Food Chemistry and Nutrition
ISSN: 2307-4124 (Online), 2308-7943 (Print)
© ESci Journals Publishing. All Rights Reserved.

.