Free radical scavenging activity, phenolic contents & flavonoids of four cruciferous vegetables: Effects of extraction
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Tarih
2017
Yazarlar
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
