Antioxidant activity of some foods containing phenolic compounds


Karakaya S. , EL S. N. , TAS A.

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, vol.52, no.6, pp.501-508, 2001 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 52 Issue: 6
  • Publication Date: 2001
  • Doi Number: 10.1080/713671810
  • Title of Journal : INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
  • Page Numbers: pp.501-508

Abstract

This study was designed to determine the total phenols; (TP) and total antioxidant activity (TAA) of some liquid and solid plant foods that are commonly consumed in Turkey. Total phenols were analysed according to the Folin-Ciocalteu method and antioxidant activities of these compounds in aqueous phase were assessed by measuring their direct ABTS(.-) radical scavenging abilities. Total phenols varied from 68 to 4162 mg/l for liquid foods and from 735 to 3994 mg/kg for solid foods. TAA of liquid and solid foods ranged between 0.61-6.78 mM and 0.63-8.62 mM, respectively. Total antioxidant activities of foods were well correlated with total phenols (r(2) = 0.95). According to content of total phenols per serving, liquid foods were in the order of black tea > instant coffee > coke > red wine > violet carrot juice > apricot nectar > Turkish coffee > grape molasses > sage > white wine > linden flower, and solid foods were in the order of red grape > raisins > tarhana > dried black plum > dried apricot > grape > fresh paprika > fresh black plum > Urtica sp. > cherry > fresh apricot > paprika pickle > paprika paste.