ASSESSMENT OF CONTENT IN DIFFERENT BIOACTIVE PRINCIPLES AND THE ANTIOXIDANT ACTIVITY FROM SOME FROZEN VEGETABLES

The aim of this work was to determine, comparatively, the content of vitamin C (by iodometric method), polyphenols (by Folin Ciocâlteu assay), chlorophyll pigments, carotenes, xanthophylls (by spectrophotometric method) and the antioxidant activity (by CUPRAC method) for some frozen vegetables on th...

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Published inInternational Multidisciplinary Scientific GeoConference : SGEM Vol. 17; pp. 499 - 505
Main Authors Dumbravă, Delia-Gabriela, Raba, Diana-Nicoleta, Adi-Gabriel, Coţolan, Popa, Mirela-Viorica, Moldovan, Camelia
Format Conference Proceeding
LanguageEnglish
Published Sofia Surveying Geology & Mining Ecology Management (SGEM) 01.01.2017
Subjects
Antioxidants
Ascorbic acid
Beans
Carotenoids
Chlorophyll
Chlorophyll a
French beans
Fruits
Gallic acid
Methods
Nutrition
Okra
Peas
Pigments
Polyphenols
Spectrophotometry
Vegetables
Vitamin A
Vitamin C
Vitamin E
Vitamins
Xanthophylls
United States > US
Alaska
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Summary:The aim of this work was to determine, comparatively, the content of vitamin C (by iodometric method), polyphenols (by Folin Ciocâlteu assay), chlorophyll pigments, carotenes, xanthophylls (by spectrophotometric method) and the antioxidant activity (by CUPRAC method) for some frozen vegetables on the Romanian market: okra (Abelmoschus esculentus), green beans (Phaseolus vulgaris)- Serengeti variety and green peas (Pisum sativum) - Alaska variety. Frozen peas was the most rich in ascorbic acid (9.32 mg/100g) and frozen green beans showed the low concentration of vitamin C (6.14 mg/100g). Also, peas was the richest in chlorophyll pigments (total chlorophylls: 23.72 mg/100g, from which 11.89 mg/100g chlorophyll "a" and 8,20 mg/100g chlorophyll "b"), while the lowest content of these pigments was found in green beans (total chlorophylls: 6.37 mg/100g, 3.86 mg/100g chlorophyll "a" and 2.26mg/100g chlorophyll "b"). Frozen okra had the highest concentration of carotenoids (carotenes and xanthophylls): 21.47 µg/g, followed by frozen peas: 18.45 µg/g. In the terms of polyphenols content, frozen peas had the highest concentration (78.34 mg gallic acid/100g), followed by okra (72.47 mg gallic acid/100g) and green beans. As in the case of total polyphenols, the highest antioxidant activity was found in frozen peas (4.36 mg Trolox/g), followed by frozen okra (3.75 mg Trolox/g).
ISSN:1314-2704
DOI:10.5593/sgem2017/61