Antioxidant Activity of Selected Fruits and Vegetables Grown in Turkey

Authors : Feryal KARADENİZ, Hande Selen BURDURLU, Nuray KOCA, Yeşim SOYER

Pages : 297-303

View : 15 | Download : 8

Publication Date : 2005-08-01

Article Type : Research Paper

Abstract :Antioxidant activities of different fruits insert ignore into journalissuearticles values(apple, quince, grape, pear and pomegranate); and vegetables insert ignore into journalissuearticles values(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 insert ignore into journalissuearticles values(62.7%); antioxidant activity, followed by quince insert ignore into journalissuearticles values(60.4%);, grape insert ignore into journalissuearticles values(26.6%);, apple insert ignore into journalissuearticles values(25.7%); and pear insert ignore into journalissuearticles values(13.7%);. The antioxidant activity of vegetables ranged from 40.8% insert ignore into journalissuearticles values(red cabbage); to 12.5% insert ignore into journalissuearticles values(onion);. Total phenolic and flavonoid contents in fruits varied from 326 to 4306 mg of catechin kg-1 and from 282 to 2115 mg of catechin kg-1, respectively. Those in vegetables ranged between 536 and 2166 mg of catechin kg-1 and between 153 and 842 mg of catechin kg-1, respectively. A high and significant correlation between antioxidant activity and total phenolic content was determined in fruits insert ignore into journalissuearticles values(r2 = 0.9307, P < 0.01); and vegetables insert ignore into journalissuearticles values(r2 = 0.9361 P < 0.05);. However, flavonoid content was not significantly correlated with antioxidant activity in vegetables, while it was significantly related in fruits insert ignore into journalissuearticles values(r2 = 0.8316, P < 0.01);. It was observed that total phenolic content is the major contributor to the antioxidant activity of fruits and vegetables.
Keywords : Antioxidant activity, total phenolics, total flavonoids, fruits, vegetables