The DOI matches its Crossref record; 4 of the 4 references it cites were found in a registry or an index.
Anti-oxidant activity and total phenolic content of some Asian vegetables
Abstract
The anti-oxidant activity of extracts from 36 vegetables was evaluated by using a model system consisting of β-carotene and linoleic acid. The total phenolics of the extracts was determined spectrophotometrically according to the Folin–Ciocalteau procedure and ranged from 34 to 400 mg (100 g)−1 on a fresh weight basis. Mint, aonla, black carrots, chenopodium, fenugreek, kachnar and ginger had high phenolic contents. The anti-oxidant activity expressed as per percent inhibition of oxidation ranged from a high of 92% in turmeric extracts to a low of 12.8% in long melon. Other vegetables found to have high anti-oxidant activity (>70%) were kachnar, aonla, ginger, fenugreek, mint, beetroot, black carrots, Brussels sprouts, broccoli, lotus stem, yam, coriander and tomato. Anti-oxidant activity correlated significantly and positively with total phenolics (r2=0.6578, P < 0.05). The results indicate that vegetables containing high phenolics may provide a source of dietary anti-oxidants.
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Citations
Cites
Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents
Singleton, V. L., & Rossi, J. A. (1965) · American Journal of Enology and Viticulture · doi:10.5344/ajev.1965.16.3.144 · Cited by 24,852
Antioxidant activity of plant extracts containing phenolic compounds
Kähkönen, M. P., Hopia, A. I., Vuorela, H. J., Rauha, J.-P., Pihlaja, K., Kujala, T. S., & Heinonen, M. (1999) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf990146l · Cited by 3,854 · cited 3×
“However numerous studies have conclusively shown that the majority of the anti-oxidant activity may be from compounds such as flavonoids, isoflavone, flavones, anthocyanin, catechin and isocatechin rather than from Vitamin C, E and b-carotene (Wang et al., 1996; Kahkonen et al., 1999).”
BackgroundVegetables, Fruit, and Cancer Prevention
STEINMETZ, K. A., & POTTER, J. D. (1996) · Journal of the American Dietetic Association · doi:10.1016/s0002-8223(96)00273-8 · Cited by 2,118
Micronutrients and cancer risk
Willett, W. (1994) · The American Journal of Clinical Nutrition · doi:10.1093/ajcn/59.5.1162s · Cited by 143
Cited by
Antioxidant activity of some algerian medicinal plants extracts containing phenolic compounds
Djeridane, A., Yousfi, M., Nadjemi, B., Boutassouna, D., Stocker, P., & Vidal, N. (2006) · Food Chemistry · doi:10.1016/j.foodchem.2005.04.028 · Cited by 1,792
Determination of Total Phenolics
Waterhouse, A. L. (2003) · Current Protocols in Food Analytical Chemistry · doi:10.1002/0471142913.fai0101s06 · Cited by 459
HAYOUNI, E., ABEDRABBA, M., BOUIX, M., & HAMDI, M. (2007) · Food Chemistry · doi:10.1016/j.foodchem.2007.02.010 · Cited by 441
Babbar, N., Oberoi, H. S., Uppal, D. S., & Patil, R. T. (2011) · Food Research International · doi:10.1016/j.foodres.2010.10.001 · Cited by 421
Siervo, M., Lara, J., Ogbonmwan, I., & Mathers, J. C. (2013) · The Journal of Nutrition · doi:10.3945/jn.112.170233 · Cited by 375
Metadata
- Authors
- Kaur, C., & Kapoor, H. C.
- Venue
- International Journal of Food Science and Technology
- Publisher
- Oxford University Press (OUP)
- Published
- 2002-02
- Volume
- 37
- Issue
- 2
- Pages
- 153-161
- ISSN
- 0950-5423 (ISSN-L)
- 1365-2621
- OpenAlex
- W2041464573
- Cited by
- 1,155
- References
- 4
- FWCI
- 5.96
- Type
- journal article
- Language
- en
- Open access
- closed
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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