Anti- and Prooxidant Activity of Water Soluble Components of Some Common Diet Vegetables and the Effect of Thermal Treatment

Abstract

The pro-antioxidant activity of carrot, cauliflower, celery, eggplant, garlic, mushroom, onion, white cabbage, white potato, tomato, yellow bell pepper, and zucchini was investigated. Juices obtained by centrifugation of vegetables were treated at different temperatures (2, 25, 102 °C) and assessed for antioxidant activity (AA) using a model system β-carotene−linoleic acid. Antioxidant activity of all vegetable juices showed a linear correlation with time. The equations of all straight lines obtained showed positive slope values indicating either an increase in antioxidant activity or a decrease in prooxidant activity during the reaction. Negative intercept values were found when the juices showed prooxidant activity at least during the first phase of the reaction. Mushroom and white cabbage always showed more than 80% AA, while cauliflower, celery, and eggplant showed such high AA only after boiling. Tomato and yellow bell pepper were always prooxidant. Cluster analysis allowed the vegetables to be divided into five groups according to their anti- and prooxidant behavior as a function of thermal treatment and reaction time. Vegetable juice components were separated on a Bakerbond C18 solid-phase extraction cartridge according to their polarity, and the AA of the bound and unbound fractions of each vegetable was also tested. Keywords: Vegetables; lipid peroxidation; antioxidants; prooxidant

Cooking influence on physico-chemical fruit characteristics of eggplant (Solanum melongena L.)

“…However, the boiling-induced increase, where present, is more difficult to explain, because of the decrease of most of the measured antioxidants, due to their leaching in boiling water and the concomitant absence of detectable Maillard reaction products. An alternative explanation could be the degradation of a pro-oxidant compound, after boiling thermal treatment, tentatively attributed to a peroxidase (Gazzani, Papetti, Massolini, & Daglia, 1998), a similar hypothesis was done for chicory by Papetti, Daglia, and Gazzani (2002). They used a peroxyl radical scavenging assay, and our results of peroxyl radical scavenging are in accordance with the data on chicory.…”

Phenolic Content, and Antioxidant and Antimicrobial Activities of <i>Crataegus Oxyacantha</i> L (<i>Rosaceae</i>) Fruit Extract from Southeast Serbia

“…Thus, there is growing interest in natural antioxidants and their application in nutrition and medical treatments since they contribute to the prevention of oxidative stress [12]. Based on However, to the best of our knowledge, there are no studies on the content of total phenol compounds, total flavonoids, anthocyanins, or their antioxidant and antimicrobial activity of hawthorn (Crataegus oxyacantha L.) fruit.…”

Contribution of beverages to the intake of lipophilic and hydrophilic antioxidants in the Spanish diet

“…The contribution of total PPs to antioxidant capacity has been extensively studied in fruits and vegetables (Furuta et al, 1997;Gazzani et al, 1998;Heinonen et al, 1998;Saleh et al, 1998;Wang et al, 1999).…”