The FRAP of Vegetables Consumed in Taiwan as Related to Total Phenolic Content
Date Issued
2008
Date
2008
Author(s)
Chang, Fang-Kuei
Abstract
Fruit and vegetables play an important role in antioxidant protective effect for human against the risk of several diseases. To establish information of health-promoting properties of Taiwan vegetables, the total antioxidant activity（TAA）and total phenolic content（TP）of Taiwan vegetables were investigated by Ferric reducing antioxidant power（FRAP）assay and Folin-Ciocalteau assay. The TAA and TP varied from 0.4 to 35.7μmol FeSO4/g f.w. and from 0.7 to 47.7μmol GAE/g f.w., respectively. The vegetables with higher TAA (>10μmol FeSO4/g f.w.) and TP (>10μmol GAE/g f.w.) are short chili pepper, ginger, colored sweet pepper, red cabbage, black yard-long bean, sweet potato vine, basil, Indian lotus root, early dwarf pea, and common bracken. The TAA was the highest in fruits of Solanaceae and the lowest in fruits of Cucurbitaceae. The TAA and TP were significantly higher in colorful vegetables than in light color vegetables. As classified the tested vegetables according to hot, warm, cool, and cold properties of Chinese medicine, the average TAA and TP of each category were in the decrement order. A positive linear relationship (R2 =0.46, p<0.001) obtained between TAA and TP in 78 kinds vegetables. The coefficient of determination between TAA and TP was higher in Leguminous, Cucurbitaceous and Solanaceous vegetables (r2=0.91, 0.88, 0.80, respectively), and lower in Brassicaceous and Asteraceous vegetables (r2=0.23 and 0.28, respectively). These results suggested that the contribution of TP to TAA varies among varieties of vegetable, and antioxidants as well. The TAA of Komatsuna and Chinese celery were higher in the leaf blade than in the leaf stalk, and the TAA of Indian lotus root was 3.5 fold higher in nodes than in internodes. he TAA of garlic in creased 50% as left at room temperature for 20 minutes after minced before extraction. The TAA of vegetable sponge was higher in fruit with skin than in ones without skin. Unexpectedly, Chinese cabbage has the decrement in TAA from inner to outer leaves. The average TAA and TP consumed from vegetables are 1442μmol FeSO4 and 1524μmol GAE per adult in Taiwan daily. The percentage of TAA and TP consumed from deep-colored vegetables is about 75% in all vegetables.
Subjects
antioxidant activity
vegetables
FRAP
total phenolic content
the four properties of Chinese medicine
SDGs
Type
thesis
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