ANTIOXIDANT ACTIVITIES OF VEGETABLES, HERBS AND FRUITS BASED ON IN VITRO ASSAYS. Compiled by Dr. B. Rathinasabapathi, Horticultural Sciences Department, University of Florida, Gainesville, FL 32611-0690 E-mail
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Table 1
Total Antioxidant Capacity of Tea and Common Vegetablesa
|
|
|
ORACROO.b
|
ORACOH.b
|
ORACCuc
|
Antioxidant
|
Item
|
WM basis
|
WM basis
|
WM basis
|
scored
|
green tea
|
|
|
|
|
black tea
|
|
|
|
|
Kale
|
17.7
|
6.2
|
0.2
|
24.1
|
Garlic
|
19.4
|
1.1
|
2.7
|
23.2
|
Spinach
|
12.6
|
2.8
|
1.6
|
17
|
Brussels sprouts
|
9.8
|
5.4
|
0.6
|
15.8
|
alfalfa sprouts
|
9.3
|
4.6
|
0.6
|
14.5
|
broccoli flowers
|
8.9
|
2.4
|
1.6
|
12.9
|
Beets
|
8.4
|
3.1
|
0.2
|
11.7
|
red bell pepper
|
7.1
|
0.6
|
0.4
|
8.1
|
Corn
|
4
|
2.2
|
1
|
7.2
|
Onion
|
4.5
|
0.5
|
0.6
|
5.6
|
Eggplant
|
3.9
|
1.1
|
0.1
|
5.1
|
cauliflower
|
3.8
|
1.1
|
0.2
|
5.1
|
Cabbage
|
3
|
1.5
|
0.3
|
4.8
|
Potato
|
3.1
|
1
|
0.5
|
4.6
|
sweet potato
|
3
|
1
|
0.3
|
4.3
|
leaf lettuce
|
2.6
|
1.4
|
0.1
|
4.1
|
string bean
|
2
|
1.7
|
0.2
|
3.9
|
Carrot
|
2.1
|
0.8
|
0.5
|
3.4
|
yellow squash
|
1.5
|
1.1
|
0.2
|
2.8
|
iceberg lettuce
|
1.2
|
0.7
|
0.4
|
2.3
|
celery
|
0.6
|
0.3
|
0.2
|
1.1
|
cucumber
|
0.5
|
0.3
|
0.3
|
1.1
|
a Data expressed as means of three samples purchased and analyzed independently, except for the black tea. b Data expressed as µmol of Trolox equiv/g of wet matter (WM) or dry matter (DM). C Data expressed as x103 units/g of wet matter (WM) or dry matter (DM). d Antioxidant score = ORACROO. + ORACOH. + ORACCu (WM basis).
Source: Cao, G.; Sofic, E.; Prior, R.L.; Antioxidant Capacity of Tea and Common Vegetables. J. Agric. Food Chem. 1996, 44, 3426-3431
Table 2.
Total PhenolAntioxidant Index (PAOXI) of Vegetables
|
|
totala PAOXI x 10-3
|
vegetable
|
dry wt
|
rank
|
asparagus
|
144
|
1
|
onion (yellow)
|
115
|
2
|
garlic
|
83.7
|
3
|
onion (red)
|
101
|
3
|
bean (snap)
|
65.9
|
4
|
bean (kidney)
|
61.8
|
5
|
bean (pinto)
|
49.4
|
6
|
tomato
|
48.5
|
7
|
broccoli
|
46.1
|
8
|
pepper (bell)
|
42.9
|
9
|
beet
|
34.6
|
10
|
squash (green)
|
32.2
|
11
|
spinach
|
32.1
|
12
|
mushroom
|
30
|
13
|
lettuce (head)
|
28.2
|
14
|
cauliflower
|
26.4
|
15
|
potato
|
23.6
|
16
|
carrot
|
22.1
|
17
|
celery
|
18.6
|
18
|
sweet potato
|
18.3
|
19
|
cucumber
|
16.8
|
20
|
cabbage
|
16.6
|
21
|
corn
|
10.8
|
22
|
a Total phenols analyzed in the hydrolyzed extract.
Source: Vinson, J.A.; Hao, Y.; Su, X.; Zubik, L. Phenol Antioxidant Quantity and Quality in Foods: Vegetables. J. Agric. Food Chem., 1998, 46, 3630-3634
Table 3.
Antioxidative Activity of Various Edible Plant Extracts Determined with Present Method |
plant
|
IC50a (ppm)
|
green tea
|
0.25
|
oolong tea
|
0.33
|
black tea
|
0.38
|
BHA
|
0.65
|
ginger root
|
4.38
|
chrysanthemum peel
|
18.03
|
Roselle
|
18.80
|
Basil
|
40.25
|
red pepper
|
60.75
|
orange peel
|
68.75
|
tangerine peel
|
72.00
|
garlic
|
79.50
|
oat
|
95.00
|
peanut hull
|
111.25
|
lemon peel
|
122.00
|
carrot
|
168.00
|
burdock
|
343.75
|
a IC50, inhibitory concentration caused 50% inhibition of the peroxidation of linoleic acid.
Source: Kuo, J.;Yeh, D.; Pan, B.; Rapid Photometric Assay Evaluating Antioxidative Activity in Edible Plant Material. J. Agric. Food Chem. 1999, 47, 3206-3209
Table 4.
ORAC and FRAP Values of Vegetables (umol TE/g) (n>4)
|
|
FRAP
|
|
ORAC
|
|
|
species
|
mean
|
SD
|
mean
|
SD
|
|
green pepper
|
157
|
58
|
154
|
60
|
|
spinach
|
64
|
13
|
152
|
26
|
|
purple onion
|
31
|
11
|
143
|
46
|
|
broccoli
|
41
|
11
|
126
|
42
|
|
beet
|
86
|
29
|
115
|
36
|
|
cauliflower
|
61
|
12
|
102
|
28
|
|
red pepper
|
185
|
49
|
97
|
43
|
|
white onion
|
17
|
4
|
85
|
23
|
|
snap bean
|
20
|
13
|
79
|
37
|
|
tomato
|
56
|
8
|
67
|
13
|
|
white cabbage
|
39
|
17
|
61
|
21
|
|
carrot
|
31
|
7
|
60
|
15
|
|
pea
|
6
|
1
|
19
|
3
|
|
Source: Ou, B.; Huang, D.; Hampsch-Woodill, M.; Flanagan, J.A.; Deemer, E. Analysis of Antioxidant Activities of Common Vegetables Employing Oxygen Radical Absorbance Capacity (ORAC) and Ferric Reducing Antioxidant Power (FRAP) Assays: A Comparative Study. J. Agric. Food Chem. 2002, 50, 3122-3128
Table 5.
Relative total antioxidant activities and dietary sources of flavonoids and antioxidant vitamins
|
|
|
|
Antioxidant
|
Sources
|
Antioxidant activitya (mM)
|
|
|
|
Vitamins
|
|
|
Vitamin C
|
fruit and vegetables
|
1.0 ± 0.02
|
Vitamin E
|
grains, nuts and oils
|
1.0 ± 0.03
|
Flavonoids
|
|
|
Anthocyanidns
|
|
|
Oenin
|
black grapes/red wine
|
1.8 ± 0.02
|
Cyanidin
|
grapes, raspberries and strawberries
|
4.4 ± 0.12
|
Delphinidin
|
aubergine (eggplant) skin
|
4.4 ± 0.11
|
Flavon-3-ols
|
|
|
Quercitin
|
onion, apple skin, berries, black grapes, tea and broccoli
|
4.7 ± 0.10
|
Kaempferol
|
endive, leek, broccoli, grapefruit and tea
|
1.3 ± 0.08
|
Flavones
|
|
|
Rutin
|
onion, apple skin, berries, black grapes, tea and broccoli
|
2.4 ± 0.12
|
Luteolin
|
lemon, olive, celery and red pepper
|
2.1 ± 0.05
|
Chrysin
|
fruit skin
|
1.4 ± 0.07
|
Apigenin
|
celery and parsley
|
1.5 ± 0.08
|
Flavan-3-ols
|
|
|
(Epi)catechin
|
black grapes/red wine
|
2.4 ± 0.02
|
Epigallocatechin
|
teas
|
3.8 ± 0.06
|
Epigallocatechin gallate
|
teas
|
4.8 ± 0.06
|
Epicatechin gallate
|
teas
|
4.9 ± 0.02
|
Flavanones
|
|
|
Taxifolin
|
citrus fruit
|
1.9 ± 0.03
|
Narirutin
|
citrus fruit
|
0.8 ± 0.5
|
(naringenin-7-rutinoside)
|
|
|
Naringenin
|
citrus fruit
|
1.5 ± 0.05
|
Hesperidin
|
orange juice
|
1.0 ± 0.03
|
(hesperidin-7-rutinoside)
|
|
|
Hesperidin
|
orange juice
|
1.4 ± 0.08
|
Theaflavins
|
|
|
Theaflavin
|
black tea
|
2.9 ± 0.08
|
Theaflavin-3-gallate
|
black tea
|
4.7 ± 0.16
|
Theaflavin-3'-gallate
|
black tea
|
4.8 ± 0.19
|
Theaflavin digallate
|
black tea
|
6.2 ± 0.43
|
Hydroxycinnamates
|
|
|
Caffeic acid
|
white grapes, olives, cabbage and asparagus
|
1.3 ± 0.01
|
Chlorogenic acid
|
apple, pear, cherry, tomato and peach
|
1.3 ± 0.02
|
Ferulic acid
|
grains, tomato, cabbage and asparagus
|
1.9 ± 0.02
|
p-Coumaric acid
|
white grapes, tomato, cabbage and asparagus
|
2.2 ± 0.06
|
a Measured as the TEAC (Trolox equivalent antioxidant activity)- the concentration of Trolox with the equivalent antioxidant activity of a 1 mM concentration of the experimental substance.
Source: Rice-Evans, C.A.; Miller, N.J.; and Paganga, G. Antioxidant properties of phenolic compounds. Trends in Plant Science. 1997, vol.2, no.4, 152-157
|