Total phenol, flavonoid, proanthocyanidin and vitamin C levels and antioxidant activities of Mauritian vegetables

Abstract

Ten Mauritian vegetables, broccoli, cauliflower, white cabbage, lettuce, Chinese cabbage, mugwort, carrot, onion, tomato and chilli pepper, were analysed for their total phenol, flavonoid, proanthocyanidin and vitamin C contents and antioxidant capacity. Antioxidant activities of the vegetables ranged from 0.43 to 3.68 µmol g−1 fresh weight Trolox equivalent antioxidant capacity (TEAC) and from 0.60 to 8.47 µmol g−1 fresh weight ferric reducing antioxidant power (FRAP). Levels of total phenols in the vegetables varied between 132 and 1189 µg g−1 fresh weight and those of total flavonoids between 45 and 944 µg g−1 fresh weight, while proanthocyanidins were detected at very low levels in only a few vegetables. Vitamin C contents varied between 25 and 748 µg g−1 fresh weight. Quercetin was the dominant flavonoid aglycone in the hydrolysed vegetable extracts, with values in the range of 15–390 µg g−1 fresh weight. There were strong correlations between antioxidant capacity and total phenols (TEAC, r = 0.91; FRAP, r = 0.83) and total flavonoids (TEAC, r = 0.89; FRAP, r = 0.82). Vitamin C contents showed poor correlation with TEAC values (r = 0.33), while no correlation was observed with FRAP values. Highest antioxidant capacities were observed in Chinese cabbage (Brassica chinensis L), onion (Allium cepa L), mugwort (Artemisia vulgaris Cantley) and broccoli (Brassica oleracea L var botrytis L subvar cymosa). Mauritian vegetables therefore represent a significant source of phenolic antioxidants, with quercetin derivatives being most abundant, and this may contribute to their potential health benefits. Copyright © 2004 Society of Chemical Industry