Antioxidant activity of some foods containing phenolic compounds.
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 (r2 = 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.
Karakaya
S
S
Ege University, Engineering Faculty, Food Engineering Department, 35100, Bornova, Izmir, Turkey.
El
S N
SN
Taş
A A
AA
D000975:Antioxidants / Q000032:analysis*; D001628:Beverages / Q000032:analysis*; D003069:Coffee / Q000737:chemistry; D005638:Fruit / Q000737:chemistry*; D006801:Humans; D010636:Phenols / Q000032:analysis*; D013053:Spectrophotometry; D013662:Tea / Q000737:chemistry; D014421:Turkey; D014675:Vegetables / Q000737:chemistry*
D000975:Antioxidants; D003069:Coffee; D010636:Phenols; D013662:Tea