Comparative Analysis of Phenolic Content and Anti-oxidant Activity of Dietary Vegetables
1College of Engineering Studies, University of Petroleum & Energy Studies, Dehradun, Uttarakhand-248007, India
2Department of Pharmaceutical Sciences, Assam University Silchar-788011, India
Bioscience Methods, 2015, Vol. 6, No. 2 doi: 10.5376/bm.2015.06.0002
Received: 05 May, 2015 Accepted: 10 Aug., 2015 Published: 12 Aug., 2015
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Preferred citation for this article:
Rohit Sharma and Sarabjot Kaur., 2015, Comparative Analysis of Phenolic Content and Anti-oxidant Activity of Dietary Vegetables, Bioscience Methods, Vol.6, No.2 1-7 (doi: 10.5376/bm.2015.06.0002)
The anti-oxidant activity and total phenolic contents of alcoholic extracts from 14 vegetables were evaluated by using a model system consisting of β-carotene and linoleic acid and Folin-Ciocalteu method. The total phenolic of the extracts was determined spectrophotometrically according to the Folin-Ciocalteu procedure and ranged from 63 to 33 mg per 100 gm on a fresh weight basic. Chenopodium album, Beta vulgaris, Brassica juncea, pea pods, and Brassica oleracea have high anti-oxidant activity. The anti-oxidant activity expressed as per percent inhibition of oxidation ranged from a high of 70% in Chenopodium album extracts to a low of 25% in Raphanus sativus. Other vegetables found to have high anti-oxidant activity (>60%) were Beta vulgaris, Brassica juncea, pea pods, Brassica oleracea. Anti-oxidant activity correlated linearly significantly and positively with total phenolics. The results indicate that vegetables containing high phenolics may provide a source of dietary anti-oxidants.
β-carotene; linoleic acid; Folin-Ciocalteu reagent; green leafy vegetables