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Determination of total content of phenolic compounds and their antioxidant activity in vegetables--evaluation of spectrophotometric methods.
J Agric Food Chem. 2006 Feb 08; 54(3):607-16.JA

Abstract

This research studies in detail the contents of phenolic compounds determined by the Folin-Ciocalteu reagent and the antioxidant activities determined by the TEAC (Trolox equivalent antioxidant capacity), DPPH (using diphenyl-p-picrylhydrazyl radical), and FRAP (ferric reducing antioxidant power) methods, and their correlations for used standards with these methods (catechine, gallic acid, caffeic acid, ferulic acid, Trolox, ascorbic acid, and ferrous sulfate) and extracts from several species of commonly consumed vegetables were studied in detail. The comparison of absolute values of absorption coefficients for used standards and for individual methods allows one to choose optimal common standards for methods to be compared. The procedures applied for the same sets of the extracts using identical calibration procedures and common standards allowed better comparison of the results obtained by the TEAC, DPPH, and FRAP methods. The values of content of phenolic substances and total antioxidant activity of the sets of samples correlate very well for all used methods. The very high values of antioxidant activity were found in intensely colored vegetables (red cabbage, red onion, etc.), and the values were very low in watery vegetables such as potato, marrow, and cucumber.

Authors+Show Affiliations

Stratil P
Department of Chemistry and Biochemistry, Mendel University of Agriculture and Forestry, Zemedelská 1, CZ-613 00 Brno, Czech Republic.
Klejdus B
No affiliation info available
Kubán V
No affiliation info available

MeSH

AntioxidantsCaffeic AcidsCatechinCoumaric AcidsGallic AcidMolybdenumPhenolsSpectrophotometryTungsten CompoundsVegetables

Pub Type(s)

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

Language

eng

PubMed ID

16448157

Citation

Stratil, Pavel, et al. "Determination of Total Content of Phenolic Compounds and Their Antioxidant Activity in Vegetables--evaluation of Spectrophotometric Methods." Journal of Agricultural and Food Chemistry, vol. 54, no. 3, 2006, pp. 607-16.
Stratil P, Klejdus B, Kubán V. Determination of total content of phenolic compounds and their antioxidant activity in vegetables--evaluation of spectrophotometric methods. J Agric Food Chem. 2006;54(3):607-16.
Stratil, P., Klejdus, B., & Kubán, V. (2006). Determination of total content of phenolic compounds and their antioxidant activity in vegetables--evaluation of spectrophotometric methods. Journal of Agricultural and Food Chemistry, 54(3), 607-16.
Stratil P, Klejdus B, Kubán V. Determination of Total Content of Phenolic Compounds and Their Antioxidant Activity in Vegetables--evaluation of Spectrophotometric Methods. J Agric Food Chem. 2006 Feb 8;54(3):607-16. PubMed PMID: 16448157.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Determination of total content of phenolic compounds and their antioxidant activity in vegetables--evaluation of spectrophotometric methods. AU - Stratil,Pavel, AU - Klejdus,Borivoj, AU - Kubán,Vlastimil, PY - 2006/2/2/pubmed PY - 2006/3/29/medline PY - 2006/2/2/entrez SP - 607 EP - 16 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 54 IS - 3 N2 - This research studies in detail the contents of phenolic compounds determined by the Folin-Ciocalteu reagent and the antioxidant activities determined by the TEAC (Trolox equivalent antioxidant capacity), DPPH (using diphenyl-p-picrylhydrazyl radical), and FRAP (ferric reducing antioxidant power) methods, and their correlations for used standards with these methods (catechine, gallic acid, caffeic acid, ferulic acid, Trolox, ascorbic acid, and ferrous sulfate) and extracts from several species of commonly consumed vegetables were studied in detail. The comparison of absolute values of absorption coefficients for used standards and for individual methods allows one to choose optimal common standards for methods to be compared. The procedures applied for the same sets of the extracts using identical calibration procedures and common standards allowed better comparison of the results obtained by the TEAC, DPPH, and FRAP methods. The values of content of phenolic substances and total antioxidant activity of the sets of samples correlate very well for all used methods. The very high values of antioxidant activity were found in intensely colored vegetables (red cabbage, red onion, etc.), and the values were very low in watery vegetables such as potato, marrow, and cucumber. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/16448157/Determination_of_total_content_of_phenolic_compounds_and_their_antioxidant_activity_in_vegetables__evaluation_of_spectrophotometric_methods_ DB - PRIME DP - Unbound Medicine ER -