Total antioxidant activity and phenolic content in selected vegetables
This study was carried out to determine the total antioxidant activity and phenolic content of selected common vegetables. The effect of thermal treatment on antioxidant activity and phenolic content were also studied. Kale, spinach, cabbage, swamp cabbage and shallots were used in this study. Among...
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| Format: | Article |
| Language: | English |
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Elsevier
2004
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| Online Access: | http://psasir.upm.edu.my/id/eprint/39970/ http://psasir.upm.edu.my/id/eprint/39970/1/Total%20antioxidant%20activity%20and%20phenolic%20content%20in%20selected%20vegetables.pdf |
| _version_ | 1848849292691767296 |
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| author | Ismail, Amin Mohd Marjan, Zamaliah Chin, W. Foong |
| author_facet | Ismail, Amin Mohd Marjan, Zamaliah Chin, W. Foong |
| author_sort | Ismail, Amin |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | This study was carried out to determine the total antioxidant activity and phenolic content of selected common vegetables. The effect of thermal treatment on antioxidant activity and phenolic content were also studied. Kale, spinach, cabbage, swamp cabbage and shallots were used in this study. Among all the vegetables (fresh and thermally treated), shallots showed the highest total antioxidant activity followed by spinach, swamp cabbage, cabbage and kale. Spinach had an exceptionally high total phenolic content, followed by swamp cabbage, kale, shallots and cabbage. Except for shallots and cabbage, the antioxidant activities of kale, spinach and swamp cabbage were significantly decreased (p<0.05) after thermal treatment. Moreover, this study revealed that a 1-min thermal treatment significantly decreased (p<0.05) the total phenolic content of all vegetables studied. |
| first_indexed | 2025-11-15T09:48:05Z |
| format | Article |
| id | upm-39970 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T09:48:05Z |
| publishDate | 2004 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-399702015-08-26T02:25:59Z http://psasir.upm.edu.my/id/eprint/39970/ Total antioxidant activity and phenolic content in selected vegetables Ismail, Amin Mohd Marjan, Zamaliah Chin, W. Foong This study was carried out to determine the total antioxidant activity and phenolic content of selected common vegetables. The effect of thermal treatment on antioxidant activity and phenolic content were also studied. Kale, spinach, cabbage, swamp cabbage and shallots were used in this study. Among all the vegetables (fresh and thermally treated), shallots showed the highest total antioxidant activity followed by spinach, swamp cabbage, cabbage and kale. Spinach had an exceptionally high total phenolic content, followed by swamp cabbage, kale, shallots and cabbage. Except for shallots and cabbage, the antioxidant activities of kale, spinach and swamp cabbage were significantly decreased (p<0.05) after thermal treatment. Moreover, this study revealed that a 1-min thermal treatment significantly decreased (p<0.05) the total phenolic content of all vegetables studied. Elsevier 2004-10 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/39970/1/Total%20antioxidant%20activity%20and%20phenolic%20content%20in%20selected%20vegetables.pdf Ismail, Amin and Mohd Marjan, Zamaliah and Chin, W. Foong (2004) Total antioxidant activity and phenolic content in selected vegetables. Food Chemistry, 87 (4). pp. 581-586. ISSN 0308-8146; ESSN: 1873-7072 10.1016/j.foodchem.2004.01.010 |
| spellingShingle | Ismail, Amin Mohd Marjan, Zamaliah Chin, W. Foong Total antioxidant activity and phenolic content in selected vegetables |
| title | Total antioxidant activity and phenolic content in selected vegetables |
| title_full | Total antioxidant activity and phenolic content in selected vegetables |
| title_fullStr | Total antioxidant activity and phenolic content in selected vegetables |
| title_full_unstemmed | Total antioxidant activity and phenolic content in selected vegetables |
| title_short | Total antioxidant activity and phenolic content in selected vegetables |
| title_sort | total antioxidant activity and phenolic content in selected vegetables |
| url | http://psasir.upm.edu.my/id/eprint/39970/ http://psasir.upm.edu.my/id/eprint/39970/ http://psasir.upm.edu.my/id/eprint/39970/1/Total%20antioxidant%20activity%20and%20phenolic%20content%20in%20selected%20vegetables.pdf |