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首页> 外文期刊>International Journal of Food Properties >EVALUATION OF FREE RADICAL SCAVENGING ACTIVITY AND ANTIOXIDANT POTENTIAL OF A FEW POPULAR GREEN LEAFY VEGETABLES OF MALAYSIA
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EVALUATION OF FREE RADICAL SCAVENGING ACTIVITY AND ANTIOXIDANT POTENTIAL OF A FEW POPULAR GREEN LEAFY VEGETABLES OF MALAYSIA

机译：马来西亚几种受欢迎的绿叶蔬菜的自由基清除活性和抗氧化剂潜力的评估

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摘要

In this study, phenolic contents and antioxidant activity of five popular green leafy vegetables of Malaysia-Kangkung, Kucai, lit Huang Miao, Ubi Keledek, and Yaw Mak Choy-were evaluated, Methanol, acetone, and distilled water were the solvent systems used for extraction. The antioxidant capacity of the extracts was evaluated using ferric reducing antioxidant potential assay and the free radical scavenging capacity was evaluated using the DPPH· radical-scavenging assay. The total flavonoids, flavonols, and tannins were also quantified. The efficacy of the three solvents used for extraction differed significantly for both the levels of antioxidants and free radical scavenging activity. In general, methanol was the best of the three solvents for extraction of antioxidants. The results of this study will be useful for health conscious consumers, and they will provide a basis for future exploration of these green leafy vegetables as potential sources of natural antioxidants for food and nutraceutical applications.
机译：在这项研究中，评估了马来西亚的五种常见的绿叶蔬菜（酚醛含量和抗氧化活性），它们分别是：Kangkung，Kucai，点燃的黄苗，Ubi Keledek和Yaw Mak Choy，甲醇，丙酮和蒸馏水是用于溶剂化的溶剂系统。萃取。使用三价铁还原抗氧化剂电位测定法评估提取物的抗氧化能力，并使用DPPH·自由基清除剂测定自由基清除能力。还对总黄酮，黄酮醇和单宁酸进行了定量。对于抗氧化剂的含量和清除自由基的活性，用于萃取的三种溶剂的功效差异很大。通常，甲醇是萃取抗氧化剂的三种溶剂中最好的。这项研究的结果将对健康意识强的消费者有用，并将为将来开发这些绿叶蔬菜提供基础，这些蔬菜可作为食品和营养食品中天然抗氧化剂的潜在来源。

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  • 来源
    《International Journal of Food Properties》 |2013年第6期|1371-1379|共9页
  • 作者

    Rajeev Bhat; Min-Tze Liong; M.N. Abdorreza; A.A. Karim;

  • 作者单位

    Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Minden, Penang 11800, Malaysia;

    Bioprocess Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia;

    Food Technology Division, School of Industrial Technology, Universili Sains Malaysia, Penang, Malaysia;

    Food Technology Division, School of Industrial Technology, Universili Sains Malaysia, Penang, Malaysia;

  • 收录信息 美国《科学引文索引》(SCI);美国《工程索引》(EI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Antioxidants; Leafy vegetables; Solvent extraction; Phenolic compounds; Flavonoids; Flavonols;

    机译：抗氧化剂;叶菜类蔬菜;溶剂萃取;酚类化合物;黄酮类;黄酮醇;

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