花萼
DPPH
特罗洛克
化学
食品科学
抗氧化剂
胡椒粉
Trolox当量抗氧化能力
植物
铁
园艺
作者
Pei Yun Wong,Seok Tyug Tan
出处
期刊:British Food Journal
[Emerald (MCB UP)]
日期:2020-04-30
被引量:6
标识
DOI:10.1108/bfj-12-2019-0927
摘要
Purpose Literature has consistently reported that coloured plants are rich in dietary bioactive compounds. Therefore, this study aims to compare the total phenolic content and antioxidant activities in selected coloured plants (blue butterfly pea flower, roselle calyx, yellow bell pepper and purple sweet potato). Design/methodology/approach Total Phenolic Content (TPC) was determined using Folin–Ciocalteu assay, while antioxidant activities were evaluated using 2,2-dophenyl-1-picryl-hydrazyl-hydrate (DPPH) radical scavenging, Ferric Reducing Antioxidant Power (FRAP) and Trolox Equivalent Antioxidant Capacity (TEAC) assays. Findings TPC was reported from 273.15 ± 19.57 µg GAE/g DW (blue butterfly pea flower extract) to 363.10 ± 7.94 µg GAE/g DW (roselle calyx extract). Antioxidant activities as determined by DPPH assay ranged from 17.26 ± 0.06% (purple sweet potato extract) to 83.38 ± 1.04% (yellow bell pepper extract); while for FRAP assay was 4.92 ± 0.18 mg Fe (II)/g DW (purple sweet potato extract) to 128.33 ± 11.59 mg Fe (II)/g DW (roselle calyx extract). On the other hand, TEAC values were in the range of 15.26 ± 2.83 µg Trolox/g DW (roselle calyx extract) to 364.27 ± 7.14 µg Trolox/g DW (blue butterfly pea flower extract). A significant moderate positive correlation was observed between TPC and DPPH ( r = 0.562) as well as TPC and FRAP ( r = 0.686). Originality/value This study was the first to compare the total phenolic content and antioxidant activities in coloured plants. Findings derived from this study can be extended to the formulation of natural food colourants and nutraceuticals.
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