Antioxidant activity of Brazilian vegetables and its relation with phenolic composition

Vegetables are widely consumed in Brazil and exported to several countries. This study was performed to evaluate the phenolic content and antioxidant activity of vegetables commonly consumed in Brazil using five different methods, namely DPPH and ABTS free radical, β-carotene bleaching, reduction of...

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Published inInternational journal of molecular sciences Vol. 13; no. 7; pp. 8943 - 8957
Main Authors Tiveron, Ana P, Melo, Priscilla S, Bergamaschi, Keityane B, Vieira, Thais M F S, Regitano-d'Arce, Marisa A B, Alencar, Severino M
Format Journal Article
LanguageEnglish
Published Switzerland MDPI AG 01.07.2012
Molecular Diversity Preservation International (MDPI)
Subjects
Acids
antioxidant activity
Antioxidants
Antioxidants - analysis
Brazil
Chromatography
Food
Food Analysis
Free radicals
GC-MS
Lettuce
Mass spectrometry
Methods
Natural products
Nutrition research
Oxidation
phenolic compounds
Phenols - analysis
Scientific imaging
Vegetables
Vegetables - chemistry
Brazil
GC-MS
phenolic compounds
antioxidant activity
vegetables
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Summary:Vegetables are widely consumed in Brazil and exported to several countries. This study was performed to evaluate the phenolic content and antioxidant activity of vegetables commonly consumed in Brazil using five different methods, namely DPPH and ABTS free radical, β-carotene bleaching, reduction of Fe(3+) (FRAP), oxidative stability in Rancimat, and the chemical composition using gas chromatography-mass spectrometry (GC-MS). The content of phenolic compounds ranged from 1.2 mg GA/g (carrot) to 16.9 mg GA/g (lettuce). Vegetables presenting the highest antioxidant activity were lettuce (77.2 μmol Trolox/g DPPH(•); 447.1 μmol F(2+)/g FRAP), turmeric (118.6 μmol Trolox/g ABTS(•+); 92.8% β-carotene), watercress and broccoli (protective factor 1.29-Rancimat method). Artichoke, spinach, broccoli, and asparagus also showed considerable antioxidant activity. The most frequent phenolic compounds identified by GC-MS were ferulic, caffeic, p-coumaric, 2-dihydroxybenzoic, 2,5-dihydroxybenzoic acids, and quercetin. We observed antioxidant activity in several vegetables and our results point out their importance in the diet.
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ISSN:1422-0067
1661-6596
1422-0067
DOI:10.3390/ijms13078943