Free radical scavenging activity, phenolic contents & flavonoids of four cruciferous vegetables: Effects of extraction

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Tarih

2017

Dergi Başlığı

Dergi ISSN

Cilt Başlığı

Yayıncı

Parlar Scientific Publications

Erişim Hakkı

info:eu-repo/semantics/closedAccess

Özet

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.

Açıklama

Anahtar Kelimeler

Cruciferous; Extraction; Flavonoids; Phenolics; Radical scavenging

Kaynak

Fresenius Environmental Bulletin

WoS Q Değeri

Scopus Q Değeri

N/A

Cilt

26

Sayı

7

Künye