Measurements of the antioxidant capacity of fruits and vegetables using the BR reaction method

Höner, Kerstin; Cervellati, Rinaldo

doi:10.1007/s00217-002-0582-2

Cited by 28 publications

(14 citation statements)

References 18 publications

(37 reference statements)

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“…Brassica vegetable extracts have been screened for antioxidant activity using different oxidation systems and methods to measure antioxidant capacity (Azuma, Ippoushi, Ito, Higashio & Terao, 1999;Cao, Sofic, & Prior, 1996;Chu et al, 2002;Honer & Cervellati, 2002;Ou, Roberts & Gordon, 2003;Wu et al, 2004). For example, the order of the ORAC values of the fresh weight extracts was: kale 4Brussels sprouts 4broccoli 4cauliflower4 cabbage (Cao et al, 1996) -Table 5.…”

Section: Antioxidant Activity Of Raw and Processed Brassica Vegetablesmentioning

confidence: 99%

Natural antioxidants and antioxidant capacity of Brassica vegetables: A review

Podsędek

2007

LWT - Food Science and Technology

919

632

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Section: Antioxidant Activity Of Raw and Processed Brassica Vegetablesmentioning

confidence: 99%

Natural antioxidants and antioxidant capacity of Brassica vegetables: A review

Podsędek

2007

LWT - Food Science and Technology

919

632

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“…According to literature data, red cabbage is considered as a vegetable of high antioxidant activity. For example, the antioxidant capacity of aqueous extract of red cabbage, tested by the Briggs‐Rauscher method, was similar to that for Brussels sprouts, and about 7‐fold and 15‐fold higher than broccoli and cauliflower activity, respectively (Honer & Cervellati, 2002). Among 11 vegetables tested, Hassimotto et al.…”

Section: Introductionmentioning

confidence: 96%

Effect of domestic cooking on the red cabbage hydrophilic antioxidants

Podsędek¹,

Sosnowska

Redzynia

et al. 2008

Int J of Food Sci Tech

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The contents of vitamin C, total phenolics, anthocyanins, hydroxybenzoic and hydroxycinnamic acids as well as 2,2¢-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) monocation radical scavenging activity were evaluated in two varieties of red cabbage before and after conventional and steam-cooking. During the conventional cooking 32.7-64.5% of vitamin C and 45.7-66.9% of total phenolics were retained in cooked tissue. Decreasing cooking water volume by half led to better retention of both phenolics (by 2.7-14.5%) and vitamin C (by 14.2-18.4%). However, shortening the cooking time by half affected the retention of phenolics and vitamin C only by 3.8-6.7% and 0-2.2%, respectively. Steam-cooking is recommended to prevent the major loss of scavenging activity, because under these conditions, the corresponding TEAC (Trolox Equivalent Antioxidant Capacity) values were reduced only by 5-20%. Moreover, the content of vitamin C was decreased by 2.1-22.7% while losses of total phenolics were up to 10%. The phenolics are the major source of free radical scavenging activity of red cabbage, since the contribution of vitamin C to TEAC for fresh and cooked red cabbage was from 18.2 to 28.5%.

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“…2003; García‐Alonso et al. 2004) but have higher antioxidant activity than many common vegetables (Höner and Cervellati 2002; Triantis et al. 2005).…”

Section: Introductionmentioning

confidence: 99%

“…Antioxidant properties have been extensively characterized in a wide range of fruits (Eberhardt et al 2000;Gil et al 2002;Kondo et al 2002;Łata and Przeradzka 2002;Leong and Shui 2002;Guo et al 2003;Leja et al 2003;García-Alonso et al 2004). Pears rank relatively low among fruits regarding antioxidant activity and concentration of phenolics (Campanella et al 2003;García-Alonso et al 2004) but have higher antioxidant activity than many common vegetables (Höner and Cervellati 2002;Triantis et al 2005). Despite their moderate antioxidant activity, the contribution of pears to the intake of antioxidants can be substantial in European countries with high per capita consumption, e.g., 12.6 kg in Switzerland, 14.4 kg in Italy and 16.1 kg in Portugal (FAO 2007), occurring year round.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant Properties and Fruit Quality During Long‐term Storage of “Rocha” Pear: Effects of Maturity and Storage Conditions

Silva¹,

Gomes²,

Fidalgo³

et al. 2010

Journal of Food Quality

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Free radical scavenging activity and the content of ascorbic acid and glutathione were investigated during long‐term storage of the pear (Pyrus communis L. ‘Rocha’) fruit harvested at different maturity stages, stored in air or under controlled atmosphere and subjected to postharvest treatments with diphenylamine (DPA) and 1‐methylcyclopropene (1‐MCP). Harvest maturity had a significant effect on storage disorders, fruit firmness, soluble solids content and acidity. Differences in ascorbate content and free radical scavenging activity at harvest did not persist during storage. Controlled atmosphere and DPA strongly reduced the incidence and severity of browning disorders and superficial scald, whereas 1‐MCP provided the most effective control. Neither DPA nor 1‐MCP affected the free radical scavenging activity or the levels of ascorbate and glutathione in the pear. These results suggest that the benefits of 1‐MCP on internal breakdown are not directly related with its effects on the antioxidant levels and that, under good storage conditions, the antioxidant properties of the “Rocha” pear can be maintained for up to 8 months. PRACTICAL APPLICATIONS The importance of fruit antioxidant metabolites as beneficial phytochemicals has been widely recognized. Interestingly, the same metabolites are also essential for the health of the fruit itself. Thus, maintaining high levels of antioxidants in fruits throughout the supply chain is of utmost importance to maintain fruit quality and to deliver to consumers the health benefits of fruit consumption. Many studies have addressed fruit antioxidants, but these studies either report comparisons among fruit types analyzed at a single (often uncharacterized) stage of development or they study changes during short storage periods. European consumers have pears available all year round and the typical storage duration of European pears extends up to 8 months. Moreover, different storage regimes and several postharvest treatments that may impact fruit antioxidants are used in commercial practice. It is thus relevant to characterize pear antioxidants during long‐term storage and the effect of storage conditions and common postharvest treatments on fruit antioxidants. Harvest data are known to have a large effect on post‐storage fruit quality, but its effect on antioxidants during storage is unknown. This information is useful to nutritionists and consumers who have to choose fruit and to all involved in the fruit supply chain in order to provide fruit with better quality.

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Measurements of the antioxidant capacity of fruits and vegetables using the BR reaction method

Cited by 28 publications

References 18 publications

Natural antioxidants and antioxidant capacity of Brassica vegetables: A review

Natural antioxidants and antioxidant capacity of Brassica vegetables: A review

Effect of domestic cooking on the red cabbage hydrophilic antioxidants

Antioxidant Properties and Fruit Quality During Long‐term Storage of “Rocha” Pear: Effects of Maturity and Storage Conditions

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