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Assessing Antioxidant Activities of Phenolic Compounds of Common Turkish Food and Drinks on In Vitro Low‐Density Lipoprotein Oxidation
Author(s) -
Gunduc N.,
El S. N.
Publication year - 2003
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2003.tb07066.x
Subject(s) - chemistry , phenol , food science , antioxidant , orange (colour) , wine , phenols , low density lipoprotein , pepper , cholesterol , biochemistry , organic chemistry
The total phenol concentrations of solid (9 types of vegetables and 6 types of fruits) and liquid (10 different types of drinks) foods were determined by the Folin‐Ciocalteu colorimetric method. Oxidized low‐density lipoprotein (LDL) was formed in in vitro conditions, and the effects of the phenolic compound extracts were measured on the inhibition of LDL oxidation. The phenol concentration for the 50% inhibition of LDL oxidation (IC 50 ) and the phenol antioxidant index (PAOXI) were calculated. Walnut (7052 mg/kg) and Turkish coffee (2389 mg/L) had the highest total phenol concentrations. Green pepper and orange nectar had the lowest IC 50 values, whereas walnut and red wine had the highest PAOXI values.