The DOI matches its Crossref record; 32 of the 32 references it cites were found in a registry or an index.
Phenolic acids, flavonoids and total antioxidant capacity of selected leafy vegetables
Open accessAbstract
Abstract Phenolic compounds and total antioxidant capacity of eight leafy vegetables, namely Komatsuna, Mizuna, Pok choi, Mitsuba, Salad spinach, Lettuce, Red amaranth and Green amaranth were determined. The phenolic compounds were characterized as hydroxybenzoic acids, hydroxycinnamic acids and flavonoids. Salicylic acid was, by far, the most common hydroxybenzoic acid, ranging from 4.40 to 117.36 μg/g fresh frozen weight (ffw). Vanilic acid, gallic acid, caffeic acid, chlorogenic acid, p -coumaric acid, ferulic acid and m -coumaric acid were commonly found in all of these vegetables. Isoquercetin and rutin, the most common flavonoids, ranged from 3.70 to 19.26 and 1.60 to 7.89 μg/g ffw, respectively, and hyperoside was highest (38.72 μg/g ffw) in Mizuna. Total antioxidant capacity values varied widely between ABTS + and DPPH assay methods, with values reported as equivalents to trolox, quercetin and ascorbic acid. Among these vegetables, total antioxidant capacity was found in the following order: Pok choi > Komatsuna > Mizuna > Mitsuba > Red amaranth > Lettuce > Green amaranth > Salad spinach.
Overview
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Integrity signals
Registry
Cites
Statistics
Verification
Claims the paper makes
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Self-check
Percentages, sums and reported differences re-computed from the paper’s own numbers.
The self-check needs the paper’s full text.
Citations
Cites
Polyphenols: Food sources and bioavailability
Manach, C., Scalbert, A., Morand, C., Rémésy, C., & Jiménez, L. (2004) · The American Journal of Clinical Nutrition · doi:10.1093/ajcn/79.5.727 · Cited by 8,175
Estimation of total flavonoid content in propolis by two complementary colometric methods
Chang, C.-C., Yang, M.-H., Wen, H.-M., & Chern, J.-C. (2020) · Journal of Food and Drug Analysis · doi:10.38212/2224-6614.2748 · Cited by 4,106
Advances in flavonoid research since 1992
Harborne, J. B., & Williams, C. A. (2000) · Phytochemistry · doi:10.1016/s0031-9422(00)00235-1 · Cited by 3,956
Antioxidant Activity and Total Phenolics in Selected Fruits, Vegetables, and Grain Products
Velioglu, Y. S., Mazza, G., Gao, L., & Oomah, B. D. (1998) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf9801973 · Cited by 3,841
Thaipong, K., Boonprakob, U., Crosby, K., Cisneros-Zevallos, L., & Hawkins Byrne, D. (2006) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2006.01.003 · Cited by 3,639
Cai, Y., Luo, Q., Sun, M., & Corke, H. (2004) · Life Sciences · doi:10.1016/j.lfs.2003.09.047 · Cited by 2,823
Comparison of ABTS/DPPH assays to measure antioxidant capacity in popular antioxidant-rich US foods
Floegel, A., Kim, D.-O., Chung, S.-J., Koo, S. I., & Chun, O. K. (2011) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2011.01.008 · Cited by 1,809
Phenolics in Food and Nutraceuticals
Shahidi, F., & Naczk, M. (2003) · CRC Press eBooks · doi:10.1201/9780203508732 · Cited by 1,496
Phenolic Acids in Foods: An Overview of Analytical Methodology
Robbins, R. J. (2003) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf026182t · Cited by 1,413
Phenol Antioxidant Quantity and Quality in Foods: Fruits
Vinson, J. A., Su, X., Zubik, L., & Bose, P. (2001) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf0009293 · Cited by 1,192
Cited by
Mango peel dietary fibre: Composition and associated bound phenolics
Ajila, C. M., & Prasada Rao, U. J. S. (2013) · Journal of Functional Foods · doi:10.1016/j.jff.2012.11.017 · Cited by 271
Nutritive value, antioxidant activity and phenolic compounds profile of brewer’s spent yeast extract
Vieira, E. F., Carvalho, J., Pinto, E., Cunha, S., Almeida, A. A., & Ferreira, I. M. P. L. V. O. (2016) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2016.07.006 · Cited by 220
Saravana, P. S., Cho, Y.-J., Park, Y.-B., Woo, H.-C., & Chun, B.-S. (2016) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2016.08.014 · Cited by 197
Rouphael, Y., & Kyriacou, M. C. (2018) · Frontiers in Plant Science · doi:10.3389/fpls.2018.01254 · Cited by 128
Giordano, M., El-Nakhel, C., Pannico, A., Kyriacou, M. C., Stazi, S. R., De Pascale, S., & Rouphael, Y. (2019) · Agronomy · doi:10.3390/agronomy9060290 · Cited by 87
Metadata
- Authors
- Khanam, U. K. S., Oba, S., Yanase, E., & Murakami, Y.
- Venue
- Journal of Functional Foods
- Publisher
- Elsevier BV
- Published
- 2012-10
- Volume
- 4
- Issue
- 4
- Pages
- 979-987
- ISSN
- 1756-4646 (ISSN-L)
- OpenAlex
- W1980946094
- Cited by
- 311
- References
- 32
- FWCI
- 8.72
- Type
- journal article
- Language
- en
- Open access
- green
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
How to cite
Cite CoChat for the checks on this page, and the paper for its own findings.
- This page
- CoChat. (2026). Citation check: Phenolic acids, flavonoids and total antioxidant capacity of selected leafy vegetables. https://app.cochat.ai/papers/10.1016/j.jff.2012.07.006
- The paper
- Khanam, U. K. S., Oba, S., Yanase, E., & Murakami, Y. (2012). Phenolic acids, flavonoids and total antioxidant capacity of selected leafy vegetables. Journal of Functional Foods. https://doi.org/10.1016/j.jff.2012.07.006
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
