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Phytonutrients affecting hydrophilic and lipophilic antioxidant activities in fruits, vegetables and legumes
Author(s) -
Cho YoonSuk,
Yeum KyungJin,
Chen ChungYen,
Beretta Giangiacomo,
Tang Guangwen,
Krinsky Norman I,
Yoon Sun,
LeeKim Yang Cha,
Blumberg Jeffrey B,
Russell Robert M
Publication year - 2007
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2817
Subject(s) - chemistry , oxygen radical absorbance capacity , antioxidant , phenols , ascorbic acid , carotenoid , high performance liquid chromatography , chromatography , tocopherol , food science , absorbance , radical initiator , phenol , organic chemistry , vitamin e , dpph , polymerization , polymer
The antioxidant activities of fruits ( n = 21), vegetables ( n = 67) and legumes ( n = 7) commonly consumed in Korea were determined by both the lipophilic antioxidant performance assay (LAP) and the hydrophilic oxygen radical absorbance capacity assay (ORAC). The LAP assay used the lipophilic radical initiator MeO‐AMVN [2,2′‐azobis(4‐methoxy‐2,4‐dimethylvaleronitrile)] and the lipophilic probe BODIPY 581/591 [4,4‐difluoro‐5‐(4‐phenyl‐1,3‐butadienyl)‐4‐bora‐3 a , 4 a ‐diaza‐ s ‐indacene‐3‐undecanoic acid]. The ORAC assay used the hydrophilic radical initiator AAPH [2,2′‐azobis(2‐amidinopropane) dihydrochloride] and the hydrophilic probe fluorescein. In addition, the lipid‐soluble phytonutrients, carotenoids and tocopherols were determined by a reverse‐phase HPLC system using a C30 column with a UV detector. The water‐soluble phytonutrient, ascorbic acid, was analyzed using an HPLC system with an electrochemical detector. Total phenols were determined by UV spectrophotometry. Tocopherols ( r = 0.774, p < 0.0001) and carotenoids ( r = 0.569, p < 0.0001) were significantly correlated with LAP in total samples ( n = 95). ORAC was significantly correlated with total phenols ( r = 0.893, p < 0.0001), but not with ascorbic acid ( r = 0.009, p = 0.929) in total samples ( n = 95). These data indicate that carotenoids and tocopherols and total phenols are the major contributors to the lipophilic and hydrophilic antioxidant capacities, respectively. Therefore, the contribution of both the hydrophilic and lipophilic components of fruits and vegetables should be considered when determining the actual ‘total’ antioxidant activity of fruits and vegetables. Copyright © 2007 Society of Chemical Industry