Journal
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
Volume 14, Issue 2, Pages 300-308Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/10942910903176584
Keywords
Antioxidant potential; Polyphenols; Food
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Phenolic compounds are natural antioxidants present in plant foods, which are important to human health. This study aimed to measure the total antioxidant potential with the FRAP (Ferric Reducing Antioxidant Power) method and the total polyphenol content of 44 common consumed foods; represented by vegetables, pulses, fruits, cereals and breads. The antioxidant potential ranged: in vegetables 0.033-3.209, in pulses 0.342-0.387, in fruits 0.312-2.833, and in cereals and breads 0.062-1.709 mmol/100 g in fresh mass, respectively. The antioxidant potential of the foods tested was related to the total polyphenol contents.
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