Title: Antioxidant Potential and Polyphenol Content of Selected Food
Abstract:Phenolic compounds are natural antioxidants present in plant foods, which are important to human health. This study aimed to measure the total antioxidant potential with the FRAP (Ferric Reducing Anti...Phenolic compounds are natural antioxidants present in plant foods, which are important to human health. This study aimed to measure the total antioxidant potential with the FRAP (Ferric Reducing Antioxidant Power) method and the total polyphenol content of 44 common consumed foods; represented by vegetables, pulses, fruits, cereals and breads. The antioxidant potential ranged: in vegetables 0.033–3.209, in pulses 0.342–0.387, in fruits 0.312–2.833, and in cereals and breads 0.062–1.709 mmol/100 g in fresh mass, respectively. The antioxidant potential of the foods tested was related to the total polyphenol contents.Read More
Publication Year: 2010
Publication Date: 2010-07-31
Language: en
Type: article
Indexed In: ['crossref']
Access and Citation
Cited By Count: 65
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