Abstract
Several kinds of fruits, including apple, pear, and grape, and vegetables, including onion and tomato, were studied in this paper. FRAP and DPPH assays were used to determine the antioxidant activity of ethanol extracts and their separations. After being extracted, different phenolic compounds were separated on Sephadex LH-20 column. EC1 and EC50 were used to show the ferric reducing ability and DPPH scavenging activity. The results indicated that the Fe-reducing ability order of different extracts was different with that of DPPH scavenging ability. The mutual effect of the substances in the mixture influenced the antioxidant activity of the separations.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
U. Imeh and S. Khokhar, J. Agric. Food Chem., 50, 6301 (2002).
M. G. L. Hertog, P. C. H. Hollman, and M. B. Katan, J. Agric. Food Chem., 40, 2379 (1992).
M. Ohnishi and H. Morishtta, Phytochemistry., 36, 3, 579 (1994).
F. Nanjo, K. Goto, and R. Seto et al., Free Radic. Biol. Med., 21, 6, 895 (1996).
Y. Kono, K. Kobayashi, S. Tagawa, K. Adachi, A. Ueda, Y. Sawa, and H. Shibata, Biochim. Biophys. Acta, 1335, 335 (1997).
H. Shibata, Y. J. Sakanoto, M. Oka, and Y. Kono, Biosci. Biotechnol. Biochem., 63, 7, 1295 (1999).
Sh. Sang, Sh. Tian, and H. Wang et al., Bioorg. Med. Chem., 11, 3371 (2003).
A. R. Proteggente, S. P. Ananth, and G Paganga, Free Radic Res., 36, 2, 217 (2002).
K. Schlesier, M. Harwat, V. Bohm, and R. Bitsch, Free Radic. Res., 36, 2, 177 (2002).
K. Charanjit and C. K. Harish, J. Food Sci. Tech., 37, 153 (2002).
H. Wang, G. H. Cao, and R. L. Prior, J. Agric. Food Chem., 44, 701 (1996).
K. W. Lee, Y. J. Kim, D. O. Kim, H. J. Lee, and C. Y. Lee, J. Agric. Food Chem., 51, 6516 (2003).
J. H. Weisburger, Food chem. Toxicol., 37, 943 (1999).
B. Shi and Y. Di, Plant Polyphenols, Science Press, Beijing, 2000, p. 128.
H. Leontowicz, S. Gorinstein, A. Lojek, M. Leontowicz, M. Ciz, S. F. Robert, Y. S. Park, S. T. Jung, S. Trakhtenberg, and M. B. Olga, J. Agric. Food Chem., 13, 603 (2002).
B. F. de Simon, P. I. Javier, T. Hernandez, G. C. Carmen, and I. Estrella, J. Agric. Food Chem., 40, 1531 (1992).
I. F. Benzie and J. J. Strain, Anal Biochem., 239, 70 (1996).
R. Pulido, L. Bravo, and F. Saura-Calixto, J. Agric. Food Chem., 48, 3396 (2000).
S. M. Sang, Xiaofang, and E. Scheng Ruth, Bioorg. Med. Chem., 10, 2233 (2002).
Y. R. Lu and L. Yeap Foo, Food Chem., 68, 81 (2000).
Author information
Authors and Affiliations
Additional information
Published in Khimiya Prirodnykh Soedinenii, No. 4, pp. 333–335, July–August, 2006.
Rights and permissions
About this article
Cite this article
Jiang, H., Ji, B., Liang, J. et al. Comparison on the antioxidant capacity of selected fruits and vegetables and their separations. Chem Nat Compd 42, 410–414 (2006). https://doi.org/10.1007/s10600-006-0168-5
Received:
Issue Date:
DOI: https://doi.org/10.1007/s10600-006-0168-5