title: Antioxidant activity of Brazilian vegetables and its relation with phenolic composition.
abstract: Vegetables are widely consumed in Brazil and exported to several countries. This study was performed to evaluate the phenolic content and antioxidant activity of vegetables commonly consumed in Brazil using five different methods, namely DPPH and ABTS free radical, β-carotene bleaching, reduction of Fe(3+) (FRAP), oxidative stability in Rancimat, and the chemical composition using gas chromatography-mass spectrometry (GC-MS). The content of phenolic compounds ranged from 1.2 mg GA/g (carrot) to 16.9 mg GA/g (lettuce). Vegetables presenting the highest antioxidant activity were lettuce (77.2 μmol Trolox/g DPPH(•); 447.1 μmol F(2+)/g FRAP), turmeric (118.6 μmol Trolox/g ABTS(•+); 92.8% β-carotene), watercress and broccoli (protective factor 1.29-Rancimat method). Artichoke, spinach, broccoli, and asparagus also showed considerable antioxidant activity. The most frequent phenolic compounds identified by GC-MS were ferulic, caffeic, p-coumaric, 2-dihydroxybenzoic, 2,5-dihydroxybenzoic acids, and quercetin. We observed antioxidant activity in several vegetables and our results point out their importance in the diet.
authors.affiliation: Department of Agri-Food Industry, Food and Nutrition, "Luiz de Queiroz" College of Agriculture, University of São Paulo, Piracicaba, SP, Av. Pádua Dias, 11, CEP 13418-900, Brazil.
authors.forename: Ana P
authors.initials: AP
authors.lastname: Tiveron
authors.affiliation: Department of Agri-Food Industry, Food and Nutrition, "Luiz de Queiroz" College of Agriculture, University of São Paulo, Piracicaba, SP, Av. Pádua Dias, 11, CEP 13418-900, Brazil.
authors.forename: Priscilla S
authors.initials: PS
authors.lastname: Melo
authors.affiliation: Department of Agri-Food Industry, Food and Nutrition, "Luiz de Queiroz" College of Agriculture, University of São Paulo, Piracicaba, SP, Av. Pádua Dias, 11, CEP 13418-900, Brazil.
authors.forename: Keityane B
authors.initials: KB
authors.lastname: Bergamaschi
authors.affiliation: Department of Agri-Food Industry, Food and Nutrition, "Luiz de Queiroz" College of Agriculture, University of São Paulo, Piracicaba, SP, Av. Pádua Dias, 11, CEP 13418-900, Brazil.
authors.forename: Thais M F S
authors.initials: TMFS
authors.lastname: Vieira
authors.affiliation: Department of Agri-Food Industry, Food and Nutrition, "Luiz de Queiroz" College of Agriculture, University of São Paulo, Piracicaba, SP, Av. Pádua Dias, 11, CEP 13418-900, Brazil.
authors.forename: Marisa A B
authors.initials: MAB
authors.lastname: Regitano-d'Arce
authors.affiliation: Department of Agri-Food Industry, Food and Nutrition, "Luiz de Queiroz" College of Agriculture, University of São Paulo, Piracicaba, SP, Av. Pádua Dias, 11, CEP 13418-900, Brazil.
authors.forename: Severino M
authors.identifier: 0000-0002-6637-7973
authors.initials: SM
authors.lastname: Alencar
mesh_terms: D000975:Antioxidants / Q000032:analysis*; D001938:Brazil; D005504:Food Analysis; D010636:Phenols / Q000032:analysis*; D014675:Vegetables / Q000737:chemistry*
chemical_list: D000975:Antioxidants; D010636:Phenols