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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
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Total Antioxidant Capacity of Tea and Common Vegetablesa
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ORACROO.b
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ORACOH.b
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ORACCuc
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Antioxidant
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Item
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WM basis
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WM basis
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WM basis
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scored
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green tea
|
|
|
|
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black tea
|
|
|
|
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Kale
|
17.7
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6.2
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0.2
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24.1
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Garlic
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19.4
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1.1
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2.7
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23.2
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Spinach
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12.6
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2.8
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1.6
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17
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Brussels sprouts
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9.8
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5.4
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0.6
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15.8
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alfalfa sprouts
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9.3
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4.6
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0.6
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14.5
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broccoli flowers
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8.9
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2.4
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1.6
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12.9
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Beets
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8.4
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3.1
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0.2
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11.7
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red bell pepper
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7.1
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0.6
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0.4
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8.1
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Corn
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4
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2.2
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1
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7.2
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Onion
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4.5
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0.5
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0.6
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5.6
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Eggplant
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3.9
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1.1
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0.1
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5.1
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cauliflower
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3.8
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1.1
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0.2
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5.1
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Cabbage
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3
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1.5
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0.3
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4.8
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Potato
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3.1
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1
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0.5
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4.6
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sweet potato
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3
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1
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0.3
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4.3
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leaf lettuce
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2.6
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1.4
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0.1
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4.1
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string bean
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2
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1.7
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0.2
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3.9
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Carrot
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2.1
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0.8
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0.5
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3.4
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yellow squash
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1.5
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1.1
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0.2
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2.8
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iceberg lettuce
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1.2
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0.7
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0.4
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2.3
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celery
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0.6
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0.3
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0.2
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1.1
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cucumber
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0.5
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0.3
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0.3
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1.1
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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.
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Total PhenolAntioxidant Index (PAOXI) of Vegetables
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totala PAOXI x 10-3
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vegetable
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dry wt
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rank
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asparagus
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144
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1
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onion (yellow)
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115
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2
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garlic
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83.7
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3
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onion (red)
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101
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3
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bean (snap)
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65.9
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4
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bean (kidney)
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61.8
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5
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bean (pinto)
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49.4
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6
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tomato
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48.5
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7
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broccoli
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46.1
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8
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pepper (bell)
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42.9
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9
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beet
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34.6
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10
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squash (green)
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32.2
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11
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spinach
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32.1
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12
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mushroom
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30
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13
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lettuce (head)
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28.2
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14
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cauliflower
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26.4
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15
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potato
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23.6
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16
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carrot
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22.1
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17
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celery
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18.6
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18
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sweet potato
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18.3
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19
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cucumber
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16.8
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20
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cabbage
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16.6
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21
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corn
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10.8
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22
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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 |
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plant
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IC50a (ppm)
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green tea
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0.25
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oolong tea
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0.33
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black tea
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0.38
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BHA
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0.65
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ginger root
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4.38
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chrysanthemum peel
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18.03
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Roselle
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18.80
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Basil
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40.25
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red pepper
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60.75
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orange peel
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68.75
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tangerine peel
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72.00
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garlic
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79.50
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oat
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95.00
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peanut hull
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111.25
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lemon peel
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122.00
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carrot
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168.00
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burdock
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343.75
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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
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Table 4.
ORAC and FRAP Values of Vegetables (umol TE/g) (n>4)
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FRAP
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ORAC
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species
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mean
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SD
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mean
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SD
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green pepper
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157
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58
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154
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60
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spinach
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64
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13
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152
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26
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purple onion
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31
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11
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143
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46
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broccoli
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41
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11
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126
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42
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beet
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86
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29
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115
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36
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cauliflower
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61
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12
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102
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28
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red pepper
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185
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49
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97
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43
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white onion
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17
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4
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85
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23
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snap bean
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20
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13
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79
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37
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tomato
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56
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8
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67
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13
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white cabbage
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39
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17
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61
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21
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carrot
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31
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7
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60
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15
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pea
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6
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1
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19
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3
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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
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Table 5.
Relative total antioxidant activities and dietary sources of flavonoids and antioxidant vitamins
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Antioxidant
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Sources
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Antioxidant activitya (mM)
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Vitamins
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Vitamin C
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fruit and vegetables
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1.0 ± 0.02
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Vitamin E
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grains, nuts and oils
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1.0 ± 0.03
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Flavonoids
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Anthocyanidns
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Oenin
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black grapes/red wine
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1.8 ± 0.02
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Cyanidin
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grapes, raspberries and strawberries
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4.4 ± 0.12
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Delphinidin
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aubergine (eggplant) skin
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4.4 ± 0.11
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Flavon-3-ols
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Quercitin
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onion, apple skin, berries, black grapes, tea and broccoli
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4.7 ± 0.10
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Kaempferol
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endive, leek, broccoli, grapefruit and tea
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1.3 ± 0.08
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Flavones
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Rutin
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onion, apple skin, berries, black grapes, tea and broccoli
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2.4 ± 0.12
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Luteolin
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lemon, olive, celery and red pepper
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2.1 ± 0.05
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Chrysin
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fruit skin
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1.4 ± 0.07
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Apigenin
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celery and parsley
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1.5 ± 0.08
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Flavan-3-ols
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(Epi)catechin
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black grapes/red wine
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2.4 ± 0.02
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Epigallocatechin
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teas
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3.8 ± 0.06
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Epigallocatechin gallate
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teas
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4.8 ± 0.06
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Epicatechin gallate
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teas
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4.9 ± 0.02
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Flavanones
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Taxifolin
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citrus fruit
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1.9 ± 0.03
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Narirutin
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citrus fruit
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0.8 ± 0.5
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(naringenin-7-rutinoside)
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Naringenin
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citrus fruit
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1.5 ± 0.05
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Hesperidin
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orange juice
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1.0 ± 0.03
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(hesperidin-7-rutinoside)
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Hesperidin
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orange juice
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1.4 ± 0.08
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Theaflavins
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Theaflavin
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black tea
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2.9 ± 0.08
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Theaflavin-3-gallate
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black tea
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4.7 ± 0.16
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Theaflavin-3'-gallate
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black tea
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4.8 ± 0.19
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Theaflavin digallate
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black tea
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6.2 ± 0.43
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Hydroxycinnamates
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Caffeic acid
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white grapes, olives, cabbage and asparagus
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1.3 ± 0.01
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Chlorogenic acid
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apple, pear, cherry, tomato and peach
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1.3 ± 0.02
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Ferulic acid
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grains, tomato, cabbage and asparagus
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1.9 ± 0.02
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p-Coumaric acid
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white grapes, tomato, cabbage and asparagus
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2.2 ± 0.06
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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
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