Antioxidant capacity and phenolic content of selected commercially available cruciferous vegetables

Malaysian Journal of Nutrition

Volumn 13, Issue 1, 2007, Pages 71-80

  Lee, Wee Yee ^a   Emmy, Hainida Khairul Ikram ^a   Abbe, Maleyki Mhd Jalil ^a   Amin, Ismail ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

[No Author keywords available]

Indexed keywords

BRASSICA; BRASSICA JUNCEA; BRASSICA OLERACEA; BRASSICA OLERACEA VAR. CAPITATA; BRASSICA RAPA; BRASSICA RAPA SUBSP. PEKINENSIS; BRASSICA RAPA SUBSP. RAPA; CAPITATA;

EID: 36749004965     PISSN: 1394035X     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (30)

1. Amin I, Zamaliah MM & Chin WF (2004). Total antioxidant activity and phenolic content in selected vegetables. Fd Chem 87:581-586.
2. Amin I, Norazaidah Y & Emmy Hainida KI (2006). Antioxidant activity and phenolic content of spinach species (Amaranthus sp). Fd Chem 94:47-52.
3. Amin I & Lee WY (2005). Effect of different blanching times on antioxidant properties in selected cruciferous vegetables. J Sci Fd Agric 98:2314-2320.
4. Cao G, Booth SL, Sadowski JA & Prior RL (1998). Increases in human plasma antioxidant capacity after consumption of controlled diets high in fruit and vegetables. Am J Clin Nutr 68: 1081-1087.
5. FAO (2005). Food balance sheet 2002. Rome, Italy: Food and Agriculture Organization of United Nation. http://faostat.fao.org/faostat. Accessed on 22 November 2005.
6. Furuta S, Nishiba Y & Suda I (1997). Fluorometric assay for screening antioxidative activity of vegetables. J Fd Sci 62:526-528.
7. Gil MI, Tomás-Barberán FA, Hess-Pierce B, Holcroft DM & Kader AA (2000). Antioxidant activity of promegranate juice and its relationship with phenolic composition and processing. J Agric Fd Chem 48:4581-4589.
8. Halliwell B & Gutteridge JMC (1990). The antioxidant of human extracellular fluids. Archives of Biochem Biophy 280:1-8.
9. Johnston CS, Taylor CA, & Hampl JS (2000). More Americans are eating "5 A Day" but intakes of dark green and cruciferous vegetables remain low. J Nutr 130:3063-3067.
10. Kähkönen MP, Hopia AI, Vuorela HJ, Rauha JP, Pihlaja K, Kujala TS, & Heinonen M (1999). Antioxidant activity of plant extracts containing phenolic compounds. J Agric Fd Chem 47:3954-3962.
11. Kurilich AC, Tsau GJ, Brown A, Howard L, Klein BP, Jeffery EH, Kushad M, Wallig MA & Juvik JA (1999). Carotene, tocopherol, and ascorbate contents in subspecies of Brassica oleracea. J Agric Fd Chem 47:1576-1581.
12. Lai LS, Chou ST & Chao WW (2001). Studies on the antioxidative activities of hsian-tsao (Mesona procumbens hemls) leaf gum. J Agric Fd Chem 49:963-968.
13. Lindley MG (1998). The impact of food processing on antioxidants in vegetable oils, fruits and vegetables. Trends in Fd Sci Technol 9:336-340.
14. Marinova EM & Yanishlieva N (1997). Antioxidative activity of extracts from selected species of the family Lamiaceae in sunflower oil. Fd Chem 58:245-248.
15. Mubarik A (1996). Malaysia. In: Dynamics of Vegetable Production, Distribution and Consumption in Asia, pp. 197-230. Asian Research and Development Center.
16. Record IR, Dreosti IE & McInerney JK (2001). Changes in plasma antioxidant status following comsumption of diets high or low in fruit and vegetables or following dietary supplementation with an antioxidant mixture. Br J Nutr 85:459-464.
17. Sánchez-Moreno C, Larrauri JA & Saura-Calixto F (1998). A procedure to measure the antiradical efficiency of polyphenols. J Sci Fd Agri 76:270-276.
18. Slater TF (1991). Antioxidant vitamins and -carotene in disease prevention. Am J Clin Nutr 53:189S-396S.
19. Soong YY & Barlow PJ (2004). Antioxidant activity and phenolic content of selected fruit seeds. Fd Chem 83:411-417.
20. Sun T & Ho CT (2005). Antioxidant activities of buckwheat extracts. Fd Chem 90:743-749
21. Tang SZ, Kerry JP, Sheehan D & Buckley DJ (2002). Antioxidative mechanism of tea catechins in chicken meat systems. Fd Chem 76:45-51.
22. Tee ES, Noor MI, Azudin MN & Idris K (1997). Nutrient Composition of Malaysian Foods. Institute for Medical Research, Kuala Lumpur, Malaysia.
23. Tsuda T, Watanabe M, Ohshima K, Norinobu. S, Choi SW, Kawakishi S & Osawa T (1994). Antioxidative activity of the anthocyanin pigments cyanidin 3-O-b-D-glucoside and cyanidin. Journal J Agric Fd Chem 42:2407-2410.
24. Velioglu YS, Mazza G, Gao L & Oomah BD (1998). Antioxidant activity and total phenolics in selected fruits, vegetables and grain products. J Agric Fd Chem 46:4113-4117.
25. Vinson JA, Hao Y, Su XH & Zubik L (1998). Phenol antioxidant quantity and quality in foods: vegetables. J Agric Fd Chem 46:3630-3634.
26. Wang H, Cao G & Prior RL (1997). Oxygen radical absorbing capacity of anthocyanins. J Agric Fd Chem 45:304-309.
27. Weisburger JH (1991). Nutritional approach to cancer prevention with emphasis on vitamins, antioxidants, and carotenoids. Am J Clin Nutr 53:226S-237S
28. Wills RBH, Wong AWK, Scriven FM & Greenfield H (1984). Nutrient composition of Chinese vegetables. J Agric Fd Chem 32:413-416.
29. Witte JS, Longnecker MP, Bird CL, Lee ER, Frankl HD & Haile RW (1996). Relation of vegetable, fruit, and grain consumption to colorectal adenomatous polyps. Am J Epid 144:1015-1024.
30. Yamaguchi M (1983). Crucifers. In: World Vegetables: Principles, Production and Nutritive Values, pp. 219-237. AVI Publishing Company, Inc. Westport, Connecticut.