کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
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1186113 | 963426 | 2009 | 6 صفحه PDF | دانلود رایگان |
In this study, fruit and vegetable by-product and waste sources in Ireland were tested for their antioxidant activity and polyphenol content. The highest levels of antioxidants measured by both ferric reducing antioxidant power (FRAP) and diphenyl-picrylhydrazyl (DPPH) assays, were detected in whole kiwifruit. Of the vegetable by-products, broccoli stems showed the best antioxidant potential. The level of polyphenols as assessed by the Folin–Ciocalteu Reagent (FCR) was significantly correlated with the level of polyphenols by HPLC–DAD (r = 0.93). The level of polyphenols assessed by HPLC–DAD was not significantly correlated with the antioxidant assays. Apple pomace and vegetable by-products were found to be good sources of both polyphenols and antioxidants and due to their abundance may be exploitable resources to use as food ingredients.
Journal: Food Chemistry - Volume 116, Issue 1, 1 September 2009, Pages 202–207