Free radical scavenging activity, phenolic contents & flavonoids of four cruciferous vegetables: Effects of extraction
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Date
2017
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Parlar Scientific Publications
Access Rights
info:eu-repo/semantics/closedAccess
Abstract
Researchers developed many methods and extraction protocols to determine the antioxidant properties of plant-derived food. As well as targeting plants high in antioxidant activity it is also important to optimize appropriate extraction parameters. Three extracting solvents, aqueous, ethanolic and acetonic, four Cruciferous species, cabbage, red cabbage, broccoli and cauliflower were evaluated to determine radical scavenging activity, total phenolics and flavonoids. Significant differences were found in the extracting abilities of the solvents to determine radical scavenging inhibition percentages of Cruciferous genus except cauliflower. Ethanolic extract worked well for cabbage, acetonic extract and ethanolic extract work well respectively for red cabbages and acetonic extract worked well for both cauliflower and broccoli in the determination of DPPH radical scavenging activity. Ethanolic extract of cabbage gave the highest total phenolic content (TPC). No significant differences were found in the extracting abilities of the solvents for red cabbage to determine TPC. Acetonic extracts of broccoli and cauliflower found more effective than the other solvents to determine TPC. Ethanolic extracts of white and red cabbages and acetonic extracts of broccoli and cauliflower found more effective to determine total flavonoids. © by PSP.
Description
Keywords
Cruciferous; Extraction; Flavonoids; Phenolics; Radical scavenging
Journal or Series
Fresenius Environmental Bulletin
WoS Q Value
Scopus Q Value
N/A
Volume
26
Issue
7
