Antioxidant activity and phenolic acid content of selected vegetable broths
The antioxidant activity and content of phenolic substances in vegetable broths were determined. Green beans, beetroots, courgettes, onions, parsley, carrots, cabbages, celery, broccoli, spinach, cauliflowers, and tomatoes were subjected to boiling. Fresh vegetables and vegetable broths were analyse...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2017-12-01
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| Series: | Czech Journal of Food Sciences |
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| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201706-0001_antioxidant-activity-and-phenolic-acid-content-of-selected-vegetable-broths.php |
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| author | Bilge Ertekin Filiz Nazli Korkmaz Nilgun H. Budak Atif C. Seydim Zeynep B. Guzel Seydim |
| author_facet | Bilge Ertekin Filiz Nazli Korkmaz Nilgun H. Budak Atif C. Seydim Zeynep B. Guzel Seydim |
| author_sort | Bilge Ertekin Filiz |
| collection | DOAJ |
| description | The antioxidant activity and content of phenolic substances in vegetable broths were determined. Green beans, beetroots, courgettes, onions, parsley, carrots, cabbages, celery, broccoli, spinach, cauliflowers, and tomatoes were subjected to boiling. Fresh vegetables and vegetable broths were analysed for ascorbic acid content, total phenolic content, ORAC and TEAC values. Phenolic acids were quantified using HPLC. The ascorbic acid content of vegetables ranged from 5-109 mg/100 ml, while no ascorbic acids could be detected in vegetable broths. Total phenolic content was between 17-1729 mg GAE/l for all samples. ORAC and TEAC values of vegetable broths were between 0-3 µmol TE/ml and 0-2 µmol TE/ml, respectively. Gallic, chlorogenic, caffeic, p-coumaric, and ferulic acid were detected in both fresh vegetables and vegetable broths. The highest phenolic acid content was observed in water in which beetroots were boiled. It was found that the vegetable broths of beetroots, celery stalks, cabbages, parsley and broccoli harboured remarkable antioxidant activity. |
| first_indexed | 2024-04-10T08:32:51Z |
| format | Article |
| id | doaj.art-8c676a1beb474b75ab5b7d9652caa07c |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:32:51Z |
| publishDate | 2017-12-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-8c676a1beb474b75ab5b7d9652caa07c2023-02-23T03:28:26ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172017-12-0135646947510.17221/458/2016-CJFScjf-201706-0001Antioxidant activity and phenolic acid content of selected vegetable brothsBilge Ertekin FilizNazli Korkmaz0Nilgun H. Budak1Atif C. Seydim2Zeynep B. Guzel Seydim3Department of Food Engineering, Faculty of Engineering, Süleyman Demirel University, Isparta, TurkeyDepartment of Food Engineering, Faculty of Engineering, Süleyman Demirel University, Isparta, TurkeyDepartment of Food Engineering, Faculty of Engineering, Süleyman Demirel University, Isparta, TurkeyDepartment of Food Engineering, Faculty of Engineering, Süleyman Demirel University, Isparta, TurkeyThe antioxidant activity and content of phenolic substances in vegetable broths were determined. Green beans, beetroots, courgettes, onions, parsley, carrots, cabbages, celery, broccoli, spinach, cauliflowers, and tomatoes were subjected to boiling. Fresh vegetables and vegetable broths were analysed for ascorbic acid content, total phenolic content, ORAC and TEAC values. Phenolic acids were quantified using HPLC. The ascorbic acid content of vegetables ranged from 5-109 mg/100 ml, while no ascorbic acids could be detected in vegetable broths. Total phenolic content was between 17-1729 mg GAE/l for all samples. ORAC and TEAC values of vegetable broths were between 0-3 µmol TE/ml and 0-2 µmol TE/ml, respectively. Gallic, chlorogenic, caffeic, p-coumaric, and ferulic acid were detected in both fresh vegetables and vegetable broths. The highest phenolic acid content was observed in water in which beetroots were boiled. It was found that the vegetable broths of beetroots, celery stalks, cabbages, parsley and broccoli harboured remarkable antioxidant activity.https://cjfs.agriculturejournals.cz/artkey/cjf-201706-0001_antioxidant-activity-and-phenolic-acid-content-of-selected-vegetable-broths.phpboilingoracphenolic acidsteacantioxidant capacityvegetablecooking |
| spellingShingle | Bilge Ertekin Filiz Nazli Korkmaz Nilgun H. Budak Atif C. Seydim Zeynep B. Guzel Seydim Antioxidant activity and phenolic acid content of selected vegetable broths Czech Journal of Food Sciences boiling orac phenolic acids teac antioxidant capacity vegetable cooking |
| title | Antioxidant activity and phenolic acid content of selected vegetable broths |
| title_full | Antioxidant activity and phenolic acid content of selected vegetable broths |
| title_fullStr | Antioxidant activity and phenolic acid content of selected vegetable broths |
| title_full_unstemmed | Antioxidant activity and phenolic acid content of selected vegetable broths |
| title_short | Antioxidant activity and phenolic acid content of selected vegetable broths |
| title_sort | antioxidant activity and phenolic acid content of selected vegetable broths |
| topic | boiling orac phenolic acids teac antioxidant capacity vegetable cooking |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-201706-0001_antioxidant-activity-and-phenolic-acid-content-of-selected-vegetable-broths.php |
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