Antioxidant and free radical scavenging activities of some leafy vegetables

被引：50
|
作者：
Bajpai, M [1 ]
Mishra, A [1 ]
Prakash, D [1 ]
机构：
[1] Natl Bot Res Inst, Lucknow 226001, Uttar Pradesh, India
来源：
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION | 2005年 / 56卷 / 07期
关键词：
leafy vegetables; nutritional composition; total phenols; phenolic composition; antioxidant activity; free radical scavenging activity;
D O I：
10.1080/09637480500524299
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Some leafy vegetables were studied for their nutritional composition, antioxidant and free radical scavenging activities. The aerial parts of Coriandrum sativum, Spinacia oleracea, Trigonella corniculata and Trigonella foenum-graecum showed lower inhibitory concentration values ( 4.1 - 7.9 mg/ml), efficiency concentration values ( 178 - 321 mg/mg DPPH) and higher values of anti-radical power (0.31 - 0.51) as compared with their seeds. Thermal treatment reduced the total phenolic contents, antioxidant and free radical scavenging activities. The leaves of C. sativum were found with good amounts of caffeic acid, ferulic acid, gallic acid and chlorogenic acid.
引用
收藏
页码：473 / 481
页数：9
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