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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
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