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