Chemistry of Natural Compounds

, Volume 42, Issue 4, pp 410–414 | Cite as

Comparison on the antioxidant capacity of selected fruits and vegetables and their separations

  • Hui Jiang
  • Baoping Ji
  • Jianfen Liang
  • Feng Zhou
  • Zhiwei Yang
  • Hong Zhang


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.

Key words

polyphenols separations antioxidant capacity FRAP DPPH 


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Copyright information

© Springer Science+Business Media, Inc. 2006

Authors and Affiliations

  • Hui Jiang
    • 1
  • Baoping Ji
    • 1
  • Jianfen Liang
    • 1
  • Feng Zhou
    • 1
  • Zhiwei Yang
    • 1
  • Hong Zhang
    • 1
  1. 1.Food Science and Nutritional Engineering CollegeChina Agricultural UniversityBeijingChina

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