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

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Date

2017

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

Citation