کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
1190237 | 963527 | 2007 | 6 صفحه PDF | دانلود رایگان |
![عکس صفحه اول مقاله: Evaluation of the antioxidant activity of asparagus, broccoli and their juices Evaluation of the antioxidant activity of asparagus, broccoli and their juices](/preview/png/1190237.png)
Antioxidant activity of asparagus, broccoli and their juices was evaluated using 2,2′-diphenyl-l-picrylhydrazyl (DPPH), 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and β-carotene bleaching assays. Asparagus showed greater antioxidant activity than broccoli. Asparagus juice also had greater antioxidant activity than broccoli juice. Methanol and acetone extracts of asparagus and broccoli had significantly greater antioxidant activity than their water extracts. Asparagus and broccoli extracts, as well as their juices, showed no significant difference in total phenolics content. However, asparagus contained more flavonoids than broccoli. The antioxidant activity of asparagus and broccoli extracts demonstrated a linear relationship with their flavonoid content.
Journal: Food Chemistry - Volume 105, Issue 1, 2007, Pages 101–106