文章基本信息

标题：Total Phenolic Compounds and Antioxidant Activity of Organic Vegetables Consumed in Brazil
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作者：Verona Borges Ferreira , Thadia Turon Costa da Silva * , Silvia Regina Magalhães Couto , Armando Ubirajara Oliveira Sabaa Srur
期刊名称：Food and Nutrition Sciences
印刷版ISSN：2157-944X
电子版ISSN：2157-9458
出版年度：2015
卷号：06
期号：09
页码：798-804
DOI：10.4236/fns.2015.69083
语种：English
出版社：Scientific Research Publishing
摘要：Organic olericulture differs from conventional agriculture due to the absence of pesticide, synthetic fertilizers, genetically modified organisms, some food additives and ionizing radiation, producing vegetables with a different chemical composition and with different amounts of bioactive compounds. The objective of this study was to quantify, in organic vegetables consumed in Brazil, the amount of total phenolic compounds using Folin-Ciocalteu reagent and the antioxidant activity through DPPH method. Among the analyzed vegetables, the effectiveness in the antioxidant capacity was obtained in decreasing order, by the broccoli (69.35), kale (63.20), cabbage (35.72) and carrot (20.39), expressed in % of DPPH consumption after 30 minutes of reaction. The amount of total phenolic compounds (mg GAE/ml of fluid extract-FE) present in the kale (0.606), broccoli (0.511), cabbage (0.214) and carrots (0.124) demonstrates a positive correlation between phenolic amounts and the antioxidant activity of the vegetables analyzed.
关键词：Organic Food; Bioactive Compounds; Vegetables; Antioxidant; DPPH