Researches about antioxidant capacity, ascorbic acid and polyphenols contents in some vegetables

被引：0
|
作者：
Luminita, Pirvulescu
Gergen, I.
Rujescu, C. Ioan
Moigradean, Diana
Bordean, Despina-Maria
Atena Poiana, Mariana
机构：
来源：
BULLETIN OF THE UNIVERSITY OF AGRICULTURAL SCIENCES AND VETERINARY MEDICINE, VOL 62, 2006: AGRICULTURE | 2006年 / 62卷
关键词：
total antioxidant capacitity (TAC); FRAP method; DPPH method; polyphenols and ascorbic acid; vegetables;
D O I：
暂无
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
A total of 18 vegetables bell pepper ('red and grecn) pepper (red and green), sallow thorn (Hyppophae rhammnoides) celery (leaves and root), cabbage ('white, red, curly and Bruxelles), broccoli, cauliflower, radish, dill (leaves), parsley (leaves and roots); carrots were analyzed for antioxidant activities using FRAP method, DPPH method, total polyphenols content by Folin Ciocalteu method and ascorbic acid content using 2,6-dichlorophenol indophenols. The highest TAC values was identified for sallow thorn (Hyppophae rhammnoides), red cabbage, red bell pepper and pepper.
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页码：323 / 328
页数：6
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