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Antioxidant properties of selected non-leafy vegetables

DOI:10.1108/00346650910943280
Authors:
Ismail A at Universiti Putra Malaysia
Ismail A
Ngee Wen Tiong at University of Malaya
Ngee Wen Tiong
Seok Tyug Tan at Monash University (Malaysia)
Seok Tyug Tan
Azrina Azlan at Universiti Putra Malaysia
Azrina Azlan
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Abstract

Purpose – The purpose of this paper is to determine the antioxidant properties (capacity and component) of four non‐leafy vegetables. The correlation between the antioxidant capacity and its components of the studied vegetables was also assessed. Design/methodology/approach – Winged beans, also known as four‐angled bean (Psophocarpus tetragonolobus), French bean (Phaseolus vulgaris), string bean (Vigna sinensis) and snow pea (Pisum sativum) were selected as samples from among the common non‐leafy vegetables consumed by Malaysians. These fresh vegetables were lyophilised and ground and their ethanolic extracts were prepared for antioxidant capacity assays and total phenolic, β‐carotene and ascorbic acid contents. Findings – Among the vegetables, string beans showed the highest antioxidant capacity compared to the other vegetables studied (p < 0.05). The total phenolic, ascorbic acid and β‐carotene contents of snow peas were significantly higher (p < 0.05) than the other vegetables. There was a significant positive correlation between scavenging activity and antioxidant components studied. On the other hand, a negative correlation was found between antioxidant activity and its components of the studied vegetables. Originality/value – Previous reports have indicated that vegetables contain high levels of antioxidants. However, data on antioxidant capacity of these non‐leafy vegetables are still lacking. This research paper shows the non‐leafy vegetables studied is a promising source of antioxidants with good antioxidant capacity. Beside that, along with the studied antioxidant components, other compounds in these vegetables could also contribute to their antioxidant capacity.
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NFS
39,2
176
Nutrition & Food Science
Vol. 39 No. 2, 2009
pp. 176-180
#Emerald Group Publishing Limited
0034-6659
DOI 10.1108/00346650910943280
Antioxidant properties of
selected non-leafy vegetables
Amin Ismail, Ngee-Wen Tiong,
Seok-Tyug Tan and Azrina Azlan
Department of Nutrition and Dietetics,
Faculty of Medicine and Health Sciences, University of Putra Malaysia,
Serdang, Selangor, Malaysia
Abstract
Purpose – The purpose of this paper is to determine the antioxidant properties (capacity and
component) of four non-leafy vegetables. The correlation between the antioxidant capacity and its
components of the studied vegetables was also assessed.
Design/methodology/approach – Winged beans, also known as four-angled bean (Psophocarpus
tetragonolobus), French bean (Phaseolus vulgaris), string bean (Vigna sinensis) and snow pea (Pisum
sativum) were selected as samples from among the common non-leafy vegetables consumed by
Malaysians. These fresh vegetables were lyophilised and ground and their ethanolic extracts were
prepared for antioxidant capacity assays and total phenolic, -carotene and ascorbic acid contents.
Findings – Among the vegetables, string beans showed the highest antioxidant capacity compared
to the other vegetables studied ( p< 0.05). The total phenolic, ascorbic acid and -carotene contents
of snow peas were significantly higher ( p< 0.05) than the other vegetables. There was a significant
positive correlation between scavenging activity and antioxidant components studied. On the other
hand, a negative correlation was found between antioxidant activity and its components of the
studied vegetables.
Originality/value – Previous reports have indicated that vegetables contain high levels of
antioxidants. However, data on antioxidant capacity of these non-leafy vegetables are still lacking.
This research paper shows the non-leafy vegetables studied is a promising source of antioxidants
with good antioxidant capacity. Beside that, along with the studied antioxidant components, other
compounds in these vegetables could also contribute to their antioxidant capacity.
Keywords Vegetables, Malaysia
Paper type Research paper
Introduction
Previous studies have shown that fruits and vegetables contain significant levels of
biologically active components such as vitamin C, vitamin E, carotenoids, polyphenols
and other phytochemicals that impart health benefits beyond the basic nutrient.
Epidemiological studies indicated that diets rich in fruit, vegetables and grains are
associated with a low risk of several degenerative diseases (Agudo et al., 2007).
Therefore, it is important to promote optimal consumption of fruits and vegetables due
to their benefits derived from the presence of antioxidants (Clarke and Moran, 1995).
Leafy vegetables have been reported to have high antioxidant properties (Amin et al.,
2004; Amin et al., 2006; Lee et al., 2007). Some of leafy vegetables commonly consumed
by the population of Malaysia are kale, swamp cabbage, spinach, Chinese mustard and
cruciferous vegetables.
Besides leafy vegetables, non-leafy vegetables namely winged beans, French
beans, string beans and snow peas are also consumed by Malaysians. They are
generally cooked before being consumed. However, some of them can be eaten raw,
and are believed to be able to improve appetite and taste (Saidin, 2000). To date, there
is still lacking of information on antioxidants of these vegetables. Therefore, the
The current issue and full text archive of this journal is available at
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Non-leafy
vegetables
177
present study was conducted to determine the antioxidant properties in non-leafy
vegetables.
Materials and methods
Materials
Four non-leafy vegetables, which included four-angled bean (Psophocarpus
tetragonolobus), French bean (Phaseolus vulgaris), string bean (Vigna sinensis) and
snow pea (Pisum sativum) were purchased from Kompleks Pasar Borong, Seri
Kembangan, Selangor, Malaysia. One kilogram of each vegetable was sampled using a
non-probability convenient sampling. For representative purposes, four vegetable
stalls were randomly identified and 250 g of vegetables were purchased from each stall.
Preparation of vegetable extracts
The extract was prepared according to the procedure of Velioglu et al. (1998). The
ground sample was mixed with 70 per cent aqueous ethanol in the ratio of 1-25.
The mixture was then shaken for 2 h at 50 C using an orbital shaker (Unimax 1010,
Heidolph Instruments GmbH & Co. KG, Germany). Following 2 h, the extract was
filtered through a Whatman No. 1 filter paper and the filtrate was kept frozen at 20 C
prior to analysis. The extract obtained was used for the determination of antioxidant
capacity and total phenolic content.
Determination of antioxidant capacity
Antioxidant activity of vegetable extracts and standards were measured according to
the method described by Velioglu et al. (1998). The antioxidant activity was measured
based on the bleaching of -carotene according to the following equation.
Antioxidant activity ð%Þ¼ 1ðA0AtÞ
ðAo
0Ao
tÞ

100
where A
0
and A
0
are the absorbance values measured at the initial incubation time for
samples and control, respectively, while A
t
and A
t
are the absorbance values measured
in the samples or standards and control at t¼120 min.
Scavenging effect of the vegetable extracts on DPPH radical was determined based
on the method of Lai et al. (2001) with slight modifications. The capability of vegetable
extract to scavenge DPPH radical was calculated using the following equation.
Scavenging effect ð%Þ¼ 1Absorbance of sample at 517 nm
Absorbance of control at 517 nm

100
Determination of total phenolic, ascorbic acid and -carotene
Total phenolic content was estimated as gallic acid equivalent using a Folin-Ciocalteau
assay. Ascorbic acid and -carotene contents were estimated according to the method
of Abdulnabi et al. (1997) and Amin and Cheah (2003), respectively. The analysis of
ascorbic acid and -carotene were conducted using a reverse-phase HPLC. A Hewlett
Packard HPLC series 1100, USA equipped with degasser, quarternary pump,
autosampler and diode array detector was used. An Ultrasphere octadecysilyl Hypersil
C
18
,5mm particle size, in a 250 mm length 4.0 mm I.D stainless steel column (HP
NFS
39,2
178
1100, Hewlett Packard Inc., USA) was used to determine the vitamins. Two techniques
were used to identify the peaks of ascorbic acid and -carotene on the chromatogram,
which were by comparing the retention time and spiking test with that of L-ascorbic
acid and trans--carotene respectively (Sigma Chemical Co., St Louis, MO, USA).
Statistical analysis
Results were analyzed using the Statistical Package for the Social Sciences (SPSS
version 12). Data were expressed as means ± standard deviation of triplicate
determinations. Pearson correlation test was used to determine the correlation between
the antioxidant capacity and antioxidant components. The value of P< 0.05 was
considered to be statistically significant.
Results and discussion
Total phenolic, ascorbic acid and -carotene contents
Table I shows the total phenolic, ascorbic acid and -carotene contents of non-leafy
vegetables. Snow pea had the highest total phenolic and -carotene contents, followed
by string bean, winged bean and French bean. The highest ascorbic acid content was
also found in snow pea, followed by French bean, string bean and winged bean. All the
vegetables exhibited significant ( p< 0.05) differences in phenolic and ascorbic acid
contents. Non-significant difference in -carotene content was observed among string
bean, French bean and winged bean. This indicates that French bean had similar
-carotene content as string bean and four-angled bean. Carotenoids, ascorbic acid,
flavonoids and phenolic acids might be some of the components able to contribute
to the high antioxidants in vegetables (Velioglu et al., 1998; Kurilich et al., 1999).
However, it is important to note that these antioxidant components might act to
different extent with regard to the antioxidant capacity of vegetables. The existence
Table II.
Total phenolic, ascorbic
acid and -carotene
contents of non-leafy
vegetables
Vegetables
Total phenolic
(mg/100 g edible portion)
Ascorbic acid
(mg/100 g edible portion)
-carotene
(mg/100 g edible portion)
Winged bean 63.73 ± 1.81
b
1.20 ± 0.00
a
389.15 ± 2.97
a
French bean 49.73 ± 6.66
a
2.56 ± 0.05
b
385.44 ± 5.24
a
String bean 93.28 ± 1.03
c
1.98 ± 0.01
c
396.53 ± 0.21
a
Snow pea 114.60 ± 1.38
d
7.81 ± 0.04
d
948.09 ± 0.83
b
Note: Different superscript letters indicate significant difference at the level of p< 0.05 within
the same row
Table I.
Antioxidant capacity
(%) of non-leafy
vegetables
Vegetable Antioxidant activity Scavenging activity
Winged bean 74.98 ± 5.56
b
14.40 ± 4.10
a
French bean 72.16 ± 5.02
b
16.25 ± 4.69
a
String bean 85.24 ± 1.46
b
77.67 ± 4.78
c
Snow pea 55.08 ± 3.64
a
61.16 ± 10.42
b
Note: Different superscript letters indicate significant difference at the level of p< 0.05 within
the same row
Non-leafy
vegetables
179
of different antioxidant components could contribute to the variation in antioxidant
properties of the studied vegetables.
Antioxidant capacity
Table II shows the antioxidant capacity of non-leafy vegetables. String bean was found
to have the highest antioxidant activity among the studied non-leafy vegetables,
followed by winged bean, French bean and snow pea. However, there was no
significant difference in antioxidant activity among the vegetables. String bean had the
highest (P< 0.05) scavenging activity compared to other vegetables. The scavenging
activity of the vegetables was in a descending order of string bean > snow
pea > winged bean French bean. Although snow pea had the highest antioxidant
components, the presence of other phytochemicals having antioxidant properties in
ethanolic extract of string beans might have contributed to its highest antioxidant
capacity. String bean has been reported as one of the vegetables rich in antioxidant
capacity (Cao et al., 1996).
Correlation between antioxidant capacity and components
A moderate positive correlation (R¼0.65, P< 0.05) was found between antioxidant
capacity and its components in the studied vegetables. These results suggested that the
studied antioxidant components might be one of the contributors to the antioxidant
capacity of vegetables, but to a limited extent. Studies have reported the relationships
between phenolic content and antioxidant capacity in vegetables (Velioglu et al., 1998;
Gil et al., 2000). However, Ka
¨hko
¨nen et al. (1999) found no correlation between
antioxidant capacity and phenolic content in vegetables extracts. These findings
suggested the possibility for the existence of other antioxidant components which
contributed to the antioxidant capacity of vegetables. The present study indicated that
snow pea possessed the highest total phenolic, ascorbic acid and -carotene contents
among all the non-leafy vegetables studied. However, the consumption of these studied
non-leafy vegetables would also be recommended due to the presence of antioxidant
properties.
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Corresponding author
Amin Ismail can be contacted at: amin@medic.upm.edu.my
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... [5] Turkmen et al. [17] reported TPC to the magnitude of 1.83 mg GAE/g for green pea and 3.55 mg GAE/g for green beans, which are significantly higher than the average value observed in our study. Furthermore, Ismail et al. [18] reported total phenolic content to the magnitude of 0.49, 0.63, 0.93, and 1.14 mg GAE/g for French bean, winged bean, string bean, and snow pea, respectively. All of the 16 vegetable-type soybean genotypes in our study exhibited higher total phenolic content than the French bean and winged bean reported in the study of Ismail et al. [18] ...
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... [5] Turkmen et al. [17] reported TPC to the magnitude of 1.83 mg GAE/g for green pea and 3.55 mg GAE/g for green beans, which are significantly higher than the average value observed in our study. Furthermore, Ismail et al. [18] reported total phenolic content to the magnitude of 0.49, 0.63, 0.93, and 1.14 mg GAE/g for French bean, winged bean, string bean, and snow pea, respectively. All of the 16 vegetable-type soybean genotypes in our study exhibited higher total phenolic content than the French bean and winged bean reported in the study of Ismail et al. [18] ...
... Furthermore, Ismail et al. [18] reported total phenolic content to the magnitude of 0.49, 0.63, 0.93, and 1.14 mg GAE/g for French bean, winged bean, string bean, and snow pea, respectively. All of the 16 vegetable-type soybean genotypes in our study exhibited higher total phenolic content than the French bean and winged bean reported in the study of Ismail et al. [18] ...
... Furthermore, the average FRSA of immature vegetable-type soybean genotypes 542 KUMAR ET AL. (17.4%) in the present study was higher than the corresponding values for winged bean (14.4) and French bean (16.3%); however, it was found to be about one-fourth of the values reported for string bean (77.7%) and snow pea (61.2%) in an earlier investigation. [18] ...
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Full-text available
  • Oct 2017
Background: Food safety is a major public concern worldwide. During the last decades, the increasing demand for food safety has stimulated research regarding the risk associated with consumption of foodstuffs contaminated by pesticides, heavy metals and or toxins. Materials and Methods: In this study, selected heavy metals (Cd, Cr, Cu, Ni, Pb and Zn) in Green peas sold at Gwagwalada and Wuse markets in Abuja have been investigated . The samples were wet digested and the metals were analysed using Atomic Absoprtion Spectrophotometer (AAS). Results: The mean metal levels were found to be 0.75, 17.38, 0. 75, 0.13, B.D.L, 34.50 µg/g for Cd, Cr, Cu Pb and Zn respectively. Zn was the highest metal found and Pb was below detection limit. The metal levels found in the study were compared with regional or international standards to determine whether these levels are within acceptable limits in foods. Conclusion: Notably, only Cd level was above the safe limits when compared with the National Agency for Food and Drug Administration and Control (NAFDAC ) and World health Organization / Food and Agriculture Organization (WHO/FAO) tolerable limits for metals in fresh vegetables.
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... In Alzheimer's afflicted patients, regular consumption of peas limits neuronal damage in the brain [7] . Scientists on the basis of their present research recommend pea as a better option to cure cardiovascular diseases in the future as it is a good source of omega-3 fat in the form of alphalinolenic acid [8] . Recent researches in Mexico have found that daily intake of pea with other legumes reduces the risk of stomach or gastric cancer [9] . ...
Role of Pollinators in Pea (Pisum sativum) Yield at Peshawar Valley
Article
Full-text available
  • Feb 2018
The study was conducted at New Developmental Farm (N.D.F), The University of Agriculture, Peshawar, Pakistan, during the year 2015 to determine the role of insect pollinators on pea yield, seed weight and mass in Randomized Completely Block Design (R.C.B.D). The experiment was comprised of two treatments i.e. Pea plants in caged condition (T1) and pea plants in open condition (T2), which were replicated thrice. In each replication one treatment was caged with nylon cloth having mesh no. 49/cm2 before flowering stage. Pea pods were picked five times in the whole fruiting season and were taken to laboratory, to determine the yield, hundred grain weight and mass. The yield was converted to kg/ha. Higher yield, weight and mass of 2538.8kg/ha, 55.34grams and 53.3ml/100grains respectively of peas were found that were collected from the treatments of open condition as compared to the treatments of caged condition.
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Use of vegetables for enhancing oxidative stability of omega-3 oils in the powdered state – A short communication
Article
The preliminary study examined the effectiveness of various vegetables for the stabilisation of omega-3 oil powders against oxidative deterioration. Purees made from different vegetables (mushroom, brussels sprouts, broccoli, cauliflower, snow peas, tomato, and garlic) were employed for preparation of vegetable-tuna oil emulsions, which were subsequently freeze-dried into powders. Oxipres data showed that vegetable-tuna oil powders had longer induction periods than neat tuna oil. During accelerated oxidation storage (40C/4weeks), eicosapentaenoic and docosahexaenoic acids in the vegetable-tuna oil powders were protected against oxidation, and there were lower levels of headspace secondary and tertiary oxidation products. Whole vegetable purees were suitable protective matrices for omega-3 oils. Of the various vegetable purees examined for protective effects against omega-3 oxidation, mushroom, brussels sprouts, broccoli, and cauliflower were superior to snow peas, garlic and tomato. The antioxidant properties of phytonutrients inherent in various vegetables are likely contributors to protection of omega-3 oil powders against oxidation.
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Determination of Vitamin C, b-carotene and Riboflavin Contents in Five Green Vegetables Organically and Conventionally Grown
Article
Full-text available
  • Mar 2003
As consumer interest in organically grown vegetables is increasing in Malaysia, there is a need to answer whether the vegetables are more nutritious than those conventionally grown. This study investigates commercially available vegetables grown organically and conventionally, purchased from retailers to analyse β-carotene, vitamin C and riboflavin contents. Five types of green vegetables were selected, namely Chinese mustard (sawi) (Brassica juncea), Chinese kale (kai-lan) (Brassica alboglabra), lettuce (daun salad) (Lactuca sativa), spinach (bayam putih) (Amaranthus viridis) and swamp cabbage (kangkung) (Ipomoea aquatica). For vitamin analysis, a reverse-phase high performance liquid chromatography was used to identify and quantify β -carotene, vitamin C and riboflavin. The findings showed that not all of the organically grown vegetables were higher in vitamins than that conventionally grown. This study found that only swamp cabbage grown organically was highest in β -carotene, vitamin C and riboflavin contents among the entire samples studied. The various nutrients in organically grown vegetables need to be analysed for the generation of a database on nutritional value which is important for future research.
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Antioxidant capacity and phenolic content of selected commercially available cruciferous vegetables
Article
Full-text available
  • Mar 2007
Antioxidant activity, free radical scavenging activity and phenolic content of red cabbage (Brassica oleracea var. capitata rubra), Chinese cabbage (Brassica rapa pekinensis var cylindrica), green cabbage (Brassica oleracea var capitata), mustard cabbage (Brassica juncea var rugosa) and Chinese white cabbage (Brassica rapa var chinensis), grown in Malaysia, were evaluated. Red cabbage had the highest antioxidant activity and phenolic content compared to the other cruciferous vegetables studied (p < 0.05). The contributions of all cruciferous vegetables to the antioxidant activity was >79%. The radical scavenging activity was in the order of Chinese white cabbage > red cabbage > mustard cabbage > Chinese cabbage > green cabbage. There was a significant difference (p < 0.05) in the means of scavenging activity observed between cabbage, Chinese cabbage and Chinese mustard. Phenolic content was significantly different (p < 0.05) among all the cruciferous vegetables studied, and was in the order of red cabbage > Chinese white cabbage > green cabbage > Chinese cabbage >mustard cabbage. The study indicated that red cabbage possessed the highest antioxidant capacity and phenolic compounds concentration among all the cruciferous vegetables studied.
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Antioxidant Activity and Total Phenolics in Selected Fruits, Vegetables, and Grain Products
Article
Full-text available
  • Oct 1998
The antioxidant activities and total phenolics of 28 plant products, including sunflower seeds, flaxseeds, wheat germ, buckwheat, and several fruits, vegetables, and medicinal plants were determined. The total phenolic content, determined according to the Folin−Ciocalteu method, varied from 169 to 10548 mg/100 g of dry product. Antioxidant activity of methanolic extract evaluated according to the β-carotene bleaching method expressed as AOX (Δ log A470/min), AA (percent inhibition relative to control), ORR (oxidation rate ratio), and AAC (antioxidant activity coefficient) ranged from 0.05, 53.7, 0.009, and 51.7 to 0.26, 99.1, 0.46, and 969.3, respectively. The correlation coefficient between total phenolics and antioxidative activities was statistically significant. Keywords: Antioxidant activity; phenolics; medicinal plants; oilseeds; buckwheat; vegetables; fruits; wheat products
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Total antioxidant activity and phenolic content in selected vegetables
Article
This study was carried out to determine the total antioxidant activity and phenolic content of selected common vegetables. The effect of thermal treatment on antioxidant activity and phenolic content were also studied. Kale, spinach, cabbage, swamp cabbage and shallots were used in this study. Among all the vegetables (fresh and thermally treated), shallots showed the highest total antioxidant activity followed by spinach, swamp cabbage, cabbage and kale. Spinach had an exceptionally high total phenolic content, followed by swamp cabbage, kale, shallots and cabbage. Except for shallots and cabbage, the antioxidant activities of kale, spinach and swamp cabbage were significantly decreased (p
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An investigation into the current market for fruit in the UK and the measures taken to promote an increase in consumer consumption
Article
Surveys trends in the supply and consumption of fruit in the UK, covering: the varied range of fruits available and benefits to health associated with them; improved transportation and storage capabilities; contributions by health promoters and retail marketers to increase public awareness of the benefits to health of greater consumption of fruit. Against this background, considers the findings of a recent national survey that, for one week surveyed, 21 per cent of the UK households involved purchased no fruit at all. Discusses some of the quality-related issues of fruit growth, importation, storage and transportation, including the use of agrochemicals, irradiation processes and the genetic engineering of produce. Gives unreserved support to the efforts of various agencies to promote the benefits to health of increased consumption of fruit (and vegetables).
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Carotene, Tocopherol, and Ascorbate Contents in Subspecies of Brassica oleracea
Article
  • Mar 1999
Cruciferous vegetables contain high levels of vitamins that can act as antioxidants, compounds that may protect against several degenerative diseases. The edible portions of 50 broccoli and 13 cabbage, kale, cauliflower, and Brussels sprouts accessions were assayed to determine variation in α-carotene, β-carotene, α-tocopherol, γ-tocopherol, and ascorbate contents within and between subspecies of Brassica oleracea. Ascorbate content was estimated in fresh samples using HPLC. Tissues for carotene and tocopherol analysis were lyophilized prior to extraction. Carotene and tocopherol concentrations were simultaneously measured using a reverse phase HPLC system. Results indicate that there is substantial variation both within and between subspecies. Kale had the highest levels of vitamins, followed by broccoli and Brussels sprouts with intermediate levels and then by cabbage and cauliflower, with comparatively low concentrations. Variability in vitamin content among the broccoli accessions suggests that potential health benefits that accrue with consumption are genotype dependent. Keywords: Brassica oleracea; carotenes; tocopherols; ascorbate; antioxidants
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Antioxidant Activity of Pomegranate Juice and Its Relationship with Phenolic Composition and Processing
Article
  • Sep 2000
The antioxidant activity of pomegranate juices was evaluated by four different methods (ABTS, DPPH, DMPD, and FRAP) and compared to those of red wine and a green tea infusion. Commercial pomegranate juices showed an antioxidant activity (18−20 TEAC) three times higher than those of red wine and green tea (6−8 TEAC). The activity was higher in commercial juices extracted from whole pomegranates than in experimental juices obtained from the arils only (12−14 TEAC). HPLC-DAD and HPLC-MS analyses of the juices revealed that commercial juices contained the pomegranate tannin punicalagin (1500−1900 mg/L) while only traces of this compound were detected in the experimental juice obtained from arils in the laboratory. This shows that pomegranate industrial processing extracts some of the hydrolyzable tannins present in the fruit rind. This could account for the higher antioxidant activity of commercial juices compared to the experimental ones. In addition, anthocyanins, ellagic acid derivatives, and hydrolyzable tannins were detected and quantified in the pomegranate juices. Keywords: Pomegranate; Punica granatum; Punicaceae; juice; phenolics; anthocyanins; ellagic acid; punicalagin; tannins; antioxidant activity; ABTS; DPPH; DMPD; FRAP
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Antioxidant activity and phenolic content of raw and blanched Amaranthus species
Article
The study was aimed to determine the antioxidant activity (total antioxidant and free radical-scavenging activities) and total phe-nolic content of Amaranthus sp. The effects of different blanching times (10 and 15 min) on antioxidant activity and phenolic content were also studied. Four types of Amaranthus species locally known as spinach, namely Ôbayam putihÕ (Amaranthus paniculatus) (BP), Ôbayam merahÕ (Amaranthus gangeticus) (BM), Ôbayam itikÕ (Amaranthus blitum) (BI) and Ôbayam panjangÕ (Amaranthus viridis) (BPG), were selected. Total antioxidant activity of water-soluble components in raw spinach was in the order of BI % BM % BPG > BP, whereas free radical-scavenging activity was in the order of BI > BPG > BM > BP. The total phenolic con-tents of BM and BP were significantly higher (p < 0.05) than other samples. All the studied spinach species possessed different anti-oxidant activities and phenolic contents. Antioxidant activities and phenolic contents of all the spinach were in the order of raw > blanched 10 min > blanched 15 min. Blanching up to 15 min may affect losses of antioxidant activity and phenolic content, depending on the species of spinach.
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Determination of antioxidant vitamins in tomatoes
Article
This study was conducted to investigate the antioxidant vitamin (vitamin E, vitamin C and β-carotene) content of one of the most important vegetables, tomato, using modern analytical techniques. High-performance liquid chromatographic procedures allowed the separation and quantification of these vitamins as well as their analogues in different cultivars.Carotenoid extract could be fractionated into 14 components, including lycopene, β-carotene and lutein as the major ones. Paired-ion liquid chromatography provided excellent separation of ascorbic acid with high peak purity. In addition to different analogues of tocopherol, ubiquinone-10 could also be separated and sensitively detected by normal-phase chromatography and fluorescence detection.The highest concentrations (3.15–3.98 μg g−1) of total tocopherol (mainly α-analogue) were found in tomato fruits of Katinka, Gitana and Floriset cultivars. The vitamin C content was maximal (36–48 mg per 100 g) in DRW 3126, Primato, Tampo and Monika cultivars. The highest values for β-carotene were found in Monika, Ultimo and Falcato cultivars (3.5–3.9 μg g−1). The dynamics of fruit ripening were also examined.
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Antioxidant Capacity of Tea and Common Vegetables
Article
  • Nov 1996
Previously, some fruits were shown to contain high antioxidant activities. In this paper, we report the antioxidant activities of 22 common vegetables, one green tea, and one black tea measured using the automated oxygen radical absorbance capacity assay with three different reactive species: a peroxyl radical generator, a hydroxyl radical generator, and Cu2+, a transition metal. Based on the fresh weight of the vegetable, garlic had the highest antioxidant activity (micromol of Trolox equiv/g) against peroxyl radicals (19.4) followed by kale (17.7), spinach (12.6), Brussels sprouts, alfalfa sprouts, broccoli flowers, beets, red bell pepper, onion, corn, eggplant (9.8-3.9), cauliflower, potato, sweet potato, cabbage, leaf lettuce, string bean, carrot, yellow squash, iceberg lettuce, celery, and cucumber (3.8-0.5); kale had the highest antioxidant activity against hydroxyl radicals followed by Brussels sprouts, alfalfa sprouts, beets, spinach, broccoli flowers, and the others. The green and black teas had much higher antioxidant activities against peroxyl radicals than all these vegetables. However, the tea also showed a prooxidant activity in the presence of Cu2+, which was not found with any of the vegetables studied.
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