Change in the ascorbic acid, total phenol and antioxidant activity of sun-dried commonly consumed green leafy vegetables in Nigeria

Nutrition and Health

Volumn 18, Issue 1, 2004, Pages 29-36

  Oboh, G ^a   Akindahunsi, A A ^a  

^a FEDERAL UNIVERSITY OF TECHNOLOGY   (Nigeria)

Author keywords

Antioxidant activity; Sun drying; Total Phenol; Vegetables; Vitamin C

Indexed keywords

ANTIOXIDANT; ASCORBIC ACID; PHENOL; SCAVENGER;

ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; DESICCATION; LEAFY VEGETABLE; NIGERIA; NONHUMAN; STATISTICAL SIGNIFICANCE; SUN;

ALLIA; CORCHORUS; CORCHORUS OLITORIUS; SOLANUM; SOLANUM MACROCARPON; TELFAIRIA; TELFAIRIA OCCIDENTALIS; VERNONIA; VERNONIA AMYGDALINA;

EID: 10444258884     PISSN: 02601060     EISSN: None     Source Type: Journal    
DOI: 10.1177/026010600401800103     Document Type: Article

References (19)

1. Achinewhu, S.C. (1983). Ascorbic acid content of some Nigerian, Local fruits and vegetables. Qualitas Plantanum Plant food for Human Nutrition 33, 261-266.
2. Akindahunsi, A.A. and Oboh, G. (1999). Effect of some post-harvest treatments on the bioavailability of zinc from some selected tropical vegetables. La Rivista Italiana Delle Sostanze Grasse LXXVI, 285-287.
3. Alia, M., Horcajo, C., Bravo, L. and Goya, L. (2003). Effect of grape antioxidant dietary fiber on the total antioxidant capacity and the activity of liver antioxidant enzymes in rats. Nutrition Research 23, 1251-1267.
4. Amic, D., Davidovic-Amic, D., Beslo, D. and Trinajstic, N. (2003). Structure-Radical Scavenging Activity Relationship of Flavonoids, Croatia Chemica Acta, 76(1), 55-61.
5. AOAC (1990). Official methods of Analysis. 15th eds. Association of Official Analytical Chemists, Washington D.C.
6. Cao, G., Stfie, E. and Prior, R.L. (1996). Antioxidant capacity of tea and common vegetables. Journal of Agricultural and Food Chemistry, 44, 3425-3431.
7. Chu, Y., Sun, J., Wu, X. and Liu, R.H. (2002). Antioxidant and Antiproliferative Activities of Common Vegetables. Journal of Agricultural and Food Chemistry, 50, 6910-6916.
8. Frei, B. and Ames, B.N. (1992). The molecular biology of free radical scavenging systems, Scandalios, I. (ed.). Cold Spring Harbor Laboratory Press, Cold Spring Habor, NY, pp. 23-45.
9. Liu, R.H., Dewanto, V., Wu, X. and Adom, K. (2002). Effect of thermal processing on the nutritional values of tomatoes. http://ift.confex.com/ift/ 2002/techprogram/ paper_14046.htm
10. Nagy, S. and Smooth, J.M. (1977). Temperature and Storage effects on percent retention and percent U.S. recommended dietary allowances of vitamin C in canned single-strength orange juice. Journal of Agricultural and Food Chemistry, 25(1), 135-138.
11. Pulido, R., Bravo, L. and Saura-Calixto, F. (2000). Antioxidant activity of dietary polyphenols as determined by a modified ferric reducing/antioxidant power assay. Journal of Agricultural and Food Chemistry, 48, 3396-3402.
12. Singleton, V.L., Orthofer, R. and Lamuela-Raventos, R.M. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods in Enzymology, 299, 152-178.
13. Sun, J., Chu, Y., Wu, X. and Liu, R. (2002). Antioxidant and antiproliferative activities of common fruits. Journal of Agricultural and Food Chemistry, 50, 7449-7454.
14. Ursini, F. , Maiorino, M., Morazzoni, P., Roveri, A. and Pifferi, G. (1994). A novel antioxidant (IdB 1031) affecting molecular mechanisms of cellular. Free Radica. Biology & Medicine, 16, 547-553.
15. Variyar, P.S., Bandyopadhyay and Thomas (1998). Effect of gamma-irradiation on the phenolic-acids of some Indian spices. International Journal of Food Science & Technology, 33(6), 533-537.
16. Yoshinaga, M., Yoshinaga, N., Yoshinaga, H. and Yoshinaga, T. (2002). Effect of processing and storage on the radical scavenging activity of horse mackerel and sardine. Fisheries Science, 68(6), 1390-1392.
17. Yang, J., Lin, H. and Mau, J. (2002). Antioxidant properties of several commercial mushrooms. Food Chemistry, 77, 229-235.
18. Zar, J.H. (1984). Biostatistical Analysis. USA. Prentice-Hall.
19. Zhang, Z., Chang, Q., Zhu, M., Huang, Y., Ho, W.K.K. and Chen, Z. (2001). Characterization of antioxidants present in hawthorn fruits. Journal of Nutritional Biochemistry, 12, 144-152.