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Antioxidant activity of some foods containing phenolic compounds.
Int J Food Sci Nutr 2001; 52(6):501-8IJ

Abstract

This study was designed to determine the total phenols (TP) and total antioxidant activity (TAA) of some liquid and solid plant foods that are commonly consumed in Turkey. Total phenols were analysed according to the Folin-Ciocalteu method and antioxidant activities of these compounds in aqueous phase were assessed by measuring their direct ABTS.- radical scavenging abilities. Total phenols varied from 68 to 4162 mg/l for liquid foods and from 735 to 3994 mg/kg for solid foods. TAA of liquid and solid foods ranged between 0.61-6.78 mM and 0.63-8.62 mM, respectively. Total antioxidant activities of foods were well correlated with total phenols (r2 = 0.95). According to content of total phenols per serving, liquid foods were in the order of black tea > instant coffee > coke > red wine > violet carrot juice > apricot nectar > Turkish coffee > grape molasses > sage > white wine > linden flower, and solid foods were in the order of red grape > raisins > tarhana > dried black plum > dried apricot > grape > fresh paprika > fresh black plum > Urtica sp. > cherry > fresh apricot > paprika pickle > paprika paste.

Authors+Show Affiliations

Ege University, Engineering Faculty, Food Engineering Department, 35100, Bornova, Izmir, Turkey.No affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

11570016

Citation

Karakaya, S, et al. "Antioxidant Activity of some Foods Containing Phenolic Compounds." International Journal of Food Sciences and Nutrition, vol. 52, no. 6, 2001, pp. 501-8.
Karakaya S, El SN, Taş AA. Antioxidant activity of some foods containing phenolic compounds. Int J Food Sci Nutr. 2001;52(6):501-8.
Karakaya, S., El, S. N., & Taş, A. A. (2001). Antioxidant activity of some foods containing phenolic compounds. International Journal of Food Sciences and Nutrition, 52(6), pp. 501-8.
Karakaya S, El SN, Taş AA. Antioxidant Activity of some Foods Containing Phenolic Compounds. Int J Food Sci Nutr. 2001;52(6):501-8. PubMed PMID: 11570016.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Antioxidant activity of some foods containing phenolic compounds. AU - Karakaya,S, AU - El,S N, AU - Taş,A A, PY - 2001/9/26/pubmed PY - 2001/10/5/medline PY - 2001/9/26/entrez SP - 501 EP - 8 JF - International journal of food sciences and nutrition JO - Int J Food Sci Nutr VL - 52 IS - 6 N2 - This study was designed to determine the total phenols (TP) and total antioxidant activity (TAA) of some liquid and solid plant foods that are commonly consumed in Turkey. Total phenols were analysed according to the Folin-Ciocalteu method and antioxidant activities of these compounds in aqueous phase were assessed by measuring their direct ABTS.- radical scavenging abilities. Total phenols varied from 68 to 4162 mg/l for liquid foods and from 735 to 3994 mg/kg for solid foods. TAA of liquid and solid foods ranged between 0.61-6.78 mM and 0.63-8.62 mM, respectively. Total antioxidant activities of foods were well correlated with total phenols (r2 = 0.95). According to content of total phenols per serving, liquid foods were in the order of black tea > instant coffee > coke > red wine > violet carrot juice > apricot nectar > Turkish coffee > grape molasses > sage > white wine > linden flower, and solid foods were in the order of red grape > raisins > tarhana > dried black plum > dried apricot > grape > fresh paprika > fresh black plum > Urtica sp. > cherry > fresh apricot > paprika pickle > paprika paste. SN - 0963-7486 UR - https://www.unboundmedicine.com/medline/citation/11570016/Antioxidant_activity_of_some_foods_containing_phenolic_compounds_ L2 - https://medlineplus.gov/antioxidants.html DB - PRIME DP - Unbound Medicine ER -