Work

Polyphenols and Antioxidant Capacity in Fruits and Vegetables Common in the Croatian Diet

Year: 2009
Type: article
Abstract: Th e objective of this study was to determine the polyphenol content (total phenols, fl avonoids, nonfl avonoids, anthocyanins) and antioxidant capacity in selected fruits (apple, 'Idared'; apricot, 'Madjarska najbolja'; blueberry, 'Bluecrop'; mandarin, 'Kuno'; orange, unknown; sour cherry, 'Marasca'; strawberry, 'Maya' and peach, 'Redhaven') and vegetables (broccoli, 'Belstar' -fl ower and steam; caulifl ower, 'Favola'; kale, 'Melissa' and leek-leaf and root -unknown) commonly consumed in the Croatian diet.Total phenols, fl avonoids and nonfl avonoids were measured calorimetrically by using the Folin-Ciocalteu reagent with gallic acid as the standard; anthocyanins were determined using bisulphite bleaching method using cyanidin-3-diglucoside as standard, whereas antioxidant capacity was measured using DPPH method.Th e highest total polyphenols were observed in sour cherry as 2560 mg GAE/kg fresh weight (FW), followed by blueberry, orange, mandarin, strawberry, apple, apricot, and peach.Among vegetables the highest concentration of total polyphenols was determined in kale (1039 mg GAE/kg FW) followed by broccoli fl ower, broccoli steam, leek leaf, leek root and caulifl ower.In all investigated fruits, as well as vegetables, total fl avonoids were predominant polyphenols.Total nonfl avonoids were present in low concentration especially in leek leaf, broccoli fl ower and leek root.Th e highest antioxidant capacity in fruit and vegetables was determined in samples with higher concentration of fl avonoids.In selected fruits, there was a distinct correlation between total phenols or fl avonoids and antioxidant capacity, while in vegetable the correlation was not observed.
Language: English
Field: Medicine
Open Access status: green
OpenAlex ID: W2248668992
FWCI: 0.742
Cites: 28
Cited by: 29
Related to: 10