Antioxidant phenolics and flavonoids in common Indian foods.
To determine antioxidant phenolics and flavonoids in commonly consumed Indian foods we chemically analysed 85 food-stuffs comprising of cereals, pulses, nuts, oilseeds, vegetables, fruits and beverages. Total phenolics were measured biochemically and flavonoids were measured as a sum of quercetin, kaempferol, luteolin and pelargonidin. High flavonoid content (> 100 mg/100 gm) was present in tea, coffee, apple, guava, terminalia bark, fenugreek seeds, mustard seeds, cinnamon, red chili powder, cloves and turmeric. Medium levels (50-100 mg) were found in Indian gooseberry, omum, cumin, cardamom, betel leaf and brandy. Small but significant amounts were also present in food-items of large consumption such as kidney beans, soyabeans, grapes, ginger, coriander powder, bajra and brinjal.
Nair
S
S
Department of Home Science (Nutrition), University of Rajasthan, Jaipur.
Nagar
R
R
Gupta
R
R
D000975:Antioxidants / Q000032:analysis*; D005419:Flavonoids / Q000032:analysis*; D005504:Food Analysis / Q000379:methods*; D007194:India; D010636:Phenols / Q000032:analysis
D000975:Antioxidants; D005419:Flavonoids; D010636:Phenols