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学科主题: Food Science & Technology
题名: Antioxidant capacities and total phenolic contents of 56 vegetables
作者: [Deng, Gui-Fang ; Lin, Xi ; Gao, Li-Li ; Xie, Jie-Feng ; Li, Hua-Bin] Sun Yat Sen Univ, Sch Publ Hlth, Guangdong Prov Key Lab Food Nutr & Hlth, Guangzhou 510080, Guangdong, Peoples R China ; [Xu, Xiang-Rong] Chinese Acad Sci, S China Sea Inst Oceanol, Key Lab Marine Bioresources Sustainable Utilizat, Guangzhou 510301, Guangdong, Peoples R China
通讯作者: lihuabin@mail.sysu.edu.cn
关键词: Vegetable ; Antioxidant capacity ; Phenolic compounds
刊名: JOURNAL OF FUNCTIONAL FOODS
发表日期: 2013
卷: 5, 期:1, 页:260-266
部门归属: LMB
资助者: This research was supported by the Hundred-Talents Scheme of Chinese Academy of Sciences, and the Hundred-Talents Scheme of Sun Yat-Sen University.
摘要: The antioxidant capacities and total phenolic contents of lipophilic and hydrophilic extracts of 56 commonly consumed vegetables were studied. The resulted showed that antioxidant capacities and total phenolic contents in the lipophilic fraction were higher than those in hydrophilic fraction. The different vegetables had diverse antioxidant capacities. The highest antioxidant capacities and phenolic contents were found in Chinese toon bud, loosestrife, penile leaf, cowpea, caraway, lotus root, sweet potato leaf, soy bean (green), pepper leaf, ginseng leaf, chives, and broccoli, while the values were very low in marrow squash and eggplant (purple). Furthermore, several phenolic compounds were detected, and chlorogenic acid, gallic acid and galangin were widely found in these vegetables. The results provide support for dietary guidelines as well as epidemiological research. (C) 2012 Elsevier Ltd. All rights reserved.
语种: 英语
原文出处: 查看原文
WOS记录号: WOS:000315241500032
Citation statistics:
内容类型: 期刊论文
URI标识: http://ir.scsio.ac.cn/handle/344004/11077
Appears in Collections:中科院海洋生物资源可持续利用重点实验室_期刊论文

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[Deng, Gui-Fang; Lin, Xi; Gao, Li-Li; Xie, Jie-Feng; Li, Hua-Bin] Sun Yat Sen Univ, Sch Publ Hlth, Guangdong Prov Key Lab Food Nutr & Hlth, Guangzhou 510080, Guangdong, Peoples R China; [Xu, Xiang-Rong] Chinese Acad Sci, S China Sea Inst Oceanol, Key Lab Marine Bioresources Sustainable Utilizat, Guangzhou 510301, Guangdong, Peoples R China.Antioxidant capacities and total phenolic contents of 56 vegetables,JOURNAL OF FUNCTIONAL FOODS,2013,5(1):260-266
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