Antioxidant activity and phenolic content of roots, tubers and vegetables commonly consumed in India

Food Research International

Volumn 43, Issue 4, 2010, Pages 1017-1020

  Sreeramulu, D ^a   Raghunath, M ^a  

^a INDIAN COUNCIL OF MEDICAL RESEARCH   (India)

Author keywords

2,2 diphenyl 1 picryl hydrazyl (DPPH); 2,4,6 Tripyridyl s triazine (TPTZ); Ferric reducing antioxidant power (FRAP); Polyphenols; Total phenolic content (TPC)

Indexed keywords

ANTIOXIDANT ACTIVITIES; CORRELATION COEFFICIENT; DEGENERATIVE DISEASE; FERRIC REDUCING ANTIOXIDANT POWER; PHENOLIC COMPOUNDS; PHENOLIC CONTENT; POLYPHENOLS; S-TRIAZINES; SCAVENGING ACTIVITIES; TOTAL PHENOLIC CONTENT;

VEGETABLES;

PHENOLS;

EID: 77953129883     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.01.009     Document Type: Article

References (29)

1. Ames B.N., Shagenaga M.K., and Hagen T.M. Oxidants, antioxidants and the degenerative diseases of ageing. Proceedings of the National Academy of Science 90 (1993) 7915-7922
2. Aoshima H., Tsunonue H., Koda H., and Kiso Y. Aging of whiskey increases 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity. Journal of Agricultural and Food Chemistry 52 (2004) 5240-5244
3. Arcan I., and Yemenicioglu A. Antioxidant activity and phenolic content of fresh and dry nuts with and without the seed coat. Journal of Food Composition and Analysis 22 (2009) 184-188
4. Benzie I.F.F., and Strain J.J. Ferric reducing/antioxidant power assay: Direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration. Methods in Enzymology 299 (1999) 15-27
5. Cao G., Booth S.L., Sadowski J.A., and Prior R.L. Increase in human plasma antioxidant capacity after consumption of controlled diet high in fruits and vegetables. American Journal of Clinical Nutrition 68 (1998) 1081-1087
6. Halliwell B., Gutteridge J.M.C., and Cross C.E. Free radicals, antioxidants, and human disease: Where are we now?. Journal of Laboratory and Clinical Medicine 119 (1992) 598-620
7. Huang D., Ou B., and Prior R.L. Review on AOA methods: The chemistry behind antioxidant capacity assays. Journal of Agricultural and Food Chemistry 53 6 (2005) 1841-1856
8. Imeh U., and Khokhar S. Distribution of conjugated and free phenols in fruits: Antioxidant activity and cultivar variations. Journal of Agricultural and Food Chemistry 50 22 (2002) 6301-6306
9. Jacobs D.R., Meyer H.E., and Solvoll K. Reduced mortality among whole grain bread eaters in men and women in the Norwegian country study. European Journal of Clinical Nutrition 55 (2001) 137-143
10. Kahkonen M.P., Hopia A.I., Vuorela H.J., Rauha J.P., Pihlaja K., Kujala T.S., et al. Antioxidant activity of plant extracts containing phenolic compounds. Journal of Agricultural and Food Chemistry 47 (1999) 3954-3962
11. Kevers C., Falkowski M., Tabart J., Defraigne J., Dommes J., and Pincemail J. Evolution of antioxidant capacity during storage of selected fruits and vegetables. Journal of Agricultural and Food Chemistry 55 (2007) 8596-8603
12. Mariko N., Hassimotto A., Genovese M.I., and Lajola F.M. Antioxidant activity of dietary fruits, vegetables and commercial frozen fruit pulps. Journal of Agricultural and Food Chemistry 53 (2005) 2928-2935
13. Matthaus B. Antioxidant activity of extracts obtained from residues of different oil seeds. Journal of Agricultural and Food Chemistry 50 (2002) 3444-3452
14. Nair S., Nagar R., and Gupta R. Antioxidant phenolics and flavonoids in common Indian foods. Journal of Association of Physicians of India (JAPI) 46 (1998) 708-710
15. Oki T., Masuda M., Kobayashi M., Nishiba Y., Furuta S., Suda I., et al. Polymeric procyanidins as radical-scavenging components in red-hulled rice. Journal of Agricultural and Food Chemistry 50 (2002) 7524-7529
16. Ozgen M., Reese R.N., Tulio Jr. A.Z., Scheernens J.C., and Miller A.R. Modified 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) method to measure antioxidant capacity of selected small fruits and comparison to ferric reducing antioxidant power (FRAP) and 2,2′-diphenyl-1-picrylhydrazyl (DPPH) methods. Journal of Agricultural and Food Chemistry 54 (2006) 1151-1157
17. Richfort S., and Panozzo J. Phytochemicals for health, the role of pulses. Journal of Agricultural and Food Chemistry 55 (2007) 7981-7994
18. Scalbert A., Manach C., Remesy C., and Morand C. Dietary polyphenols and the prevention of diseases. Critical Reviews in Food Science and Nutrition 45 4 (2005) 287-306
19. Shahidi F., and Naczk M. Phenolic compounds in grains. Food Phenolics: Source, chemistry effects applications (1995), Technomic Publishing Company Inc., Lancaster, PA 3-39
20. Sing R.P., Chidambara Murthy K.N., and Jayaprakash G.K. Studies on the antioxidant activity of pomegranate peel and seed extracts using in vitro models. Journal of Agricultural and Food Chemistry 50 (2002) 81-86
21. Singleton V.L., and Rossi J.A. Colorimetry of total phenolics with phosphomolybdic phosphotungstic acid reagents. American Journal of Enology and Viticulture 16 (1965) 144-158
22. Sreeramulu D., Vijayakumar Reddy C., and Raghunath M. Antioxidant activity of commonly consumed cereals, millets, pulses and legumes in Indian. Journal of Biochemistry and Biophysics 46 (2009) 112-115
23. Stratil P., Klejdus B., and Kuban V. Determination of total content of phenolic compounds and their antioxidant activity in vegetables - Evaluation of spectrophotometric methods. Journal of Agricultural and Food Chemistry 54 (2006) 607-616
24. Sun Y. Free radicals, antioxidant enzymes and carcinogenesis. Free Radical Biology and Medicine 8 (1990) 583-599
25. Takeoka G.R., and Dao L.T. Antioxidant constituents of Almod hulls. Journal of Agricultural and Food Chemistry 51 (2003) 496-501
26. Van't Veer P., Jansen M.C., Klerk M., and Kok F.J. Fruits and vegetables in the prevention of cancer and cardiovascular disease. Public Health Nutrition 3 (2000) 103-107
27. Vijaya Kumar Reddy C., Sreeramulu D., and Raghunath M. Antioxidant activity of fresh and dry fruits commonly consumed in India. Food Research International 43 1 (2010) 285-288
28. Yu L., Haley S., Perret J., Harris M., Wison J., and Qian M. Free radical scavenging properties of wheat extracts. Journal of Agricultural and Food Chemistry 50 (2002) 1619-1624
29. Zielinski H., and Kozlowska H. Antioxidant activity and total phenolics in selected cereal grains and their different morphological fractions. Journal of Agricultural and Food Chemistry 48 (2000) 2008-2016