TAILIEUCHUNG - Antioxidant activity of selected fruits and vegetables grown in Turkey
Antioxidant activities of different fruits (apple, quince, grape, pear and pomegranate) and vegetables (potato, onion, spring onion, red radish and red cabbage) were determined. In addition, total phenolic and flavonoid contents of those samples were assessed. | Turk J Agric For 29 (2005) 297-303 © TÜB‹TAK Antioxidant Activity of Selected Fruits and Vegetables Grown in Turkey Feryal KARADEN‹Z, Hande Selen BURDURLU, Nuray KOCA, Yeflim SOYER Ankara University, Faculty of Engineering, Food Engineering Department, Campus of Agricultural Faculty, 06110 D›flkap›, Ankara - TURKEY Received: Abstract: Antioxidant activities of different fruits (apple, quince, grape, pear and pomegranate) and vegetables (potato, onion, spring onion, red radish and red cabbage) were determined. In addition, total phenolic and flavonoid contents of those samples were assessed. Among fruits, pomegranate had the highest () antioxidant activity, followed by quince (), grape (), apple () and pear (). The antioxidant activity of vegetables ranged from (red cabbage) to (onion). Total -1 -1 phenolic and flavonoid contents in fruits varied from 326 to 4306 mg of catechin kg and from 282 to 2115 mg of catechin kg , -1 respectively. Those in vegetables ranged between 536 and 2166 mg of catechin kg and between 153 and 842 mg of catechin -1 kg , respectively. A high and significant correlation between antioxidant activity and total phenolic content was determined in fruits (r2 = , P < ) and vegetables (r2 = P < ). However, flavonoid content was not significantly correlated with antioxidant activity in vegetables, while it was significantly related in fruits (r2 = , P < ). It was observed that total phenolic content is the major contributor to the antioxidant activity of fruits and vegetables. Key Words: Antioxidant activity, total phenolics, total flavonoids, fruits, vegetables Türkiye’de Yetiflen Baz› Meyve ve Sebzelerin Antioksidan Aktivitesi Özet: Farkl› meyve (elma, ayva, üzüm, armut ve nar) ve sebzelerin (patates, so¤an, taze so¤an, k›rm›z› turp ve k›rm›z› lahana) antioksidan aktiviteleri belirlenmifltir. Ayr›ca, toplam fenolik ve flavonoid içerikleri de de¤erlendirilmifltir.
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