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antioxidant activity of brazilian vegetables and its relation with phenolic composition巴西蔬菜的抗氧化活性及其与酚类成分.pdf

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antioxidant activity of brazilian vegetables and its relation with phenolic composition巴西蔬菜的抗氧化活性及其与酚类成分

Int. J. Mol. Sci. 2012, 13, 8943-8957; doi:10.3390/ijm OPEN ACCESS International Journal of Molecular Sciences ISSN 1422-0067 /journal/ijms Article Antioxidant Activity of Brazilian Vegetables and Its Relation with Phenolic Composition Ana P. Tiveron, Priscilla S. Melo, Keityane B. Bergamaschi, Thais M. F. S. Vieira, Marisa A. B. Regitano-d’Arce and Severino M. Alencar * Department of Agri-Food Industry, Food and Nutrition, “Luiz de Queiroz” College of Agriculture, University of São Paulo, Piracicaba, SP, Av. Pádua Dias, 11, CEP 13418-900, Brazil; E-Mails: anapaulativeron@ (A.P.T.); priscilla_esalq@.br (P.S.M.); keityberga@.br (K.B.B.); tvieira@usp.br (T.M.F.S.V.); marisadarce@usp.br (M.A.B.R.A.) * Author to whom correspondence should be addressed; E-Mail: smalencar@usp.br; Tel.: +55-19 Fax: +55-19 Received: 21 February 2012; in revised form: 9 June 2012 / Accepted: 10 July 2012 / Published: 18 July 2012 Abstract: Vegetables are widely consumed in Brazil and exported to several countries. This study was performed to evaluate the phenolic content and antioxidant activity of vegetables commonly consumed in Brazil using five different methods, namely DPPH and ABTS free radical, β-carotene bleaching, reduction of Fe3+ (FRAP), oxidative stability in Rancimat, and the chemical composition using gas chromatography-mass spectrometry (GC-MS). The content of phenolic compounds ranged fr