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Antioxidant capacities and total phenolic contents of 56 vegetables
[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; lihuabin@mail.sysu.edu.cn
2013
Source PublicationJOURNAL OF FUNCTIONAL FOODS
ISSN1756-4646
Volume5Issue:1Pages:260-266
AbstractThe 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.
DepartmentLMB
KeywordVegetable Antioxidant Capacity Phenolic Compounds
Subject AreaFood Science & Technology
Funding OrganizationThis research was supported by the Hundred-Talents Scheme of Chinese Academy of Sciences, and the Hundred-Talents Scheme of Sun Yat-Sen University. ; This research was supported by the Hundred-Talents Scheme of Chinese Academy of Sciences, and the Hundred-Talents Scheme of Sun Yat-Sen University. ; This research was supported by the Hundred-Talents Scheme of Chinese Academy of Sciences, and the Hundred-Talents Scheme of Sun Yat-Sen University. ; This research was supported by the Hundred-Talents Scheme of Chinese Academy of Sciences, and the Hundred-Talents Scheme of Sun Yat-Sen University.
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Language英语
Funding OrganizationThis research was supported by the Hundred-Talents Scheme of Chinese Academy of Sciences, and the Hundred-Talents Scheme of Sun Yat-Sen University. ; This research was supported by the Hundred-Talents Scheme of Chinese Academy of Sciences, and the Hundred-Talents Scheme of Sun Yat-Sen University. ; This research was supported by the Hundred-Talents Scheme of Chinese Academy of Sciences, and the Hundred-Talents Scheme of Sun Yat-Sen University. ; This research was supported by the Hundred-Talents Scheme of Chinese Academy of Sciences, and the Hundred-Talents Scheme of Sun Yat-Sen University.
WOS IDWOS:000315241500032
Citation statistics
Cited Times:121[WOS]   [WOS Record]     [Related Records in WOS]
Document Type期刊论文
Identifierhttp://ir.scsio.ac.cn/handle/344004/11077
Collection中科院海洋生物资源可持续利用重点实验室
Corresponding Authorlihuabin@mail.sysu.edu.cn
Recommended Citation
GB/T 7714
[Deng, Gui-Fang,Lin, Xi,Gao, Li-Li,et al. Antioxidant capacities and total phenolic contents of 56 vegetables[J]. JOURNAL OF FUNCTIONAL FOODS,2013,5(1):260-266.
APA [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.,...&lihuabin@mail.sysu.edu.cn.(2013).Antioxidant capacities and total phenolic contents of 56 vegetables.JOURNAL OF FUNCTIONAL FOODS,5(1),260-266.
MLA [Deng, Gui-Fang,et al."Antioxidant capacities and total phenolic contents of 56 vegetables".JOURNAL OF FUNCTIONAL FOODS 5.1(2013):260-266.
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