Evaluation of the antioxidant activity of asparagus, broccoli and their juices

Evaluation of the antioxidant activity of asparagus, broccoli and their juices

2007

SB336.B76REP-017

Antioxidant activity of asparagus, broccoli and their juices was evaluated using 2,2'-diphenyl-l-picrylhydrazyl (DPPH), 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and beta -carotene bleaching assays. Asparagus showed greater antioxidant activity than broccoli. Asparagus juice also had greater antioxidant activity than broccoli juice. Methanol and acetone extracts of asparagus and broccoli had significantly greater antioxidant activity than their water extracts. Asparagus and broccoli extracts, as well as their juices, showed no significant difference in total phenolics content. However, asparagus contained more flavonoids than broccoli. The antioxidant activity of asparagus and broccoli extracts demonstrated a linear relationship with their flavonoid content.

v.105(1):101-106, FOOD CHEMISTRY

Research > Published Articles