Total antioxidant activity and phenolic content in selected vegetables

Citation

Ismail, Amin and Mohd Marjan, Zamaliah and Chin, W. Foong (2004) Total antioxidant activity and phenolic content in selected vegetables. Food Chemistry, 87 (4). pp. 581-586. ISSN 0308-8146; ESSN: 1873-7072

Abstract

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<0.05) after thermal treatment. Moreover, this study revealed that a 1-min thermal treatment significantly decreased (p<0.05) the total phenolic content of all vegetables studied.

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Additional Metadata

Item Type:	Article
Divisions:	Faculty of Medicine and Health Science
DOI Number:	https://doi.org/10.1016/j.foodchem.2004.01.010
Publisher:	Elsevier
Keywords:	Total antioxidant activity; Total phenolic content; Vegetables
Depositing User:	Nabilah Mustapa
Date Deposited:	26 Aug 2015 02:25
Last Modified:	26 Aug 2015 02:25
Altmetrics:	http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.foodchem.2004.01.010
URI:	http://psasir.upm.edu.my/id/eprint/39970
Statistic Details:	View Download Statistic

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