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Evaluation of Antioxidant Properties of Vegetables Consumed in Yasuj, Iran
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A Adibfard   , A Mirzaie 1, R Hajihossini , H Sadeghi , B Sharifi , R Mohammadi |
| 1- , mirzaee3a2003@yahoo.com |
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Abstract: (4331 Views) |
| Background & Aim: Antioxidants are compounds that protect the body against damage caused by oxidative stress. This study evaluated the antioxiadant properties of vegetables consumed in Yasouj, Iran.
Methods: In this experimental study conducted at Yasouj University of Medical Sciences in 2010, the samples (parsley, coriander, spinach, tomato, and eggplant) were collected from the village of Imam Zadeh Jafar and Yasouj. Their methanol extracts were prepared, then total phenol and flavonoids were assessed by Folin-Ciocalteu and Zyshen methods respectively. The antioxidant activities of the plants were estimated by using Diphenylpicrylhydrazyl (DPPH), Trolox equivalent antioxidant capacity (TEAC), Ferric-reducing antioxidant power (FRAP), phosphomolybdat, and nitric oxide. The collected data were analyzed by the SPSS software (version 17) using one-way ANOVA.
Results: parsley and eggplant had the highest and lowest amount of total phenol respectively, while spinach and eggplant had the most and the least amount of flavonoids respectively. Antioxidant activity of coriander and tomato were maximum and minimum by diphenylpicrylhydrazyl method respectively. In both FRAP and TEAC methods, spinach and tomato had the highest and lowest antioxidant activity respectively. By the nitric oxide assay, coriander had the highest and spinach had the lowest amount, while spinach had the highest antioxidant activity according to Phosphomolybdat method.
Conclusion: This study showed that spinach and coriander had the highest antioxidant activity. |
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| Keywords: Vegetables, Antioxidant, Total phenols, Diphenylpicrylhydrazyl |
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Full-Text [PDF 737 kb]
(1294 Downloads)
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Type of Study: Research |
Subject:
Special
Received: 2015/04/26 | Accepted: 2015/04/26 | Published: 2015/04/26
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