Open AccessSCREENING OF TOTAL POLY PHENOLS AND VITAMIN E AS NATURAL ANTIOXIDANTS POTENTIAL FROM IRANIAN TRADITIONAL FOOD PLANTS EXTRACTS
Author(s) -
Li Wang
Publication year - 2017
Publication title -
american journal of agricultural science, engineering, and technology
Language(s) - English
Resource type - Journals
eISSN - 2164-0920
pISSN - 2158-8104
DOI - 10.54536/ajaset.v1i1.22
Subject(s) - gallic acid , antioxidant , food science , phenols , chemistry , vitamin e , vitamin c , ascorbic acid , oxidative stress , natural food , polyphenol , traditional medicine , botany , biology , biochemistry , medicine
Antioxidants are vital substances, which possess the ability to protect the body from damages caused by free radical-induced oxidative stress. The main objective of this study was to assess the antioxidant levels of a number of fruits and vegetables. We investigated the total phenolic contents in the plant foods used as traditional vegetables and fruits and well-known as sources of antioxidant using standard assay. Total phenolic contents ranged from 0.87 to 7.02mg gallic acid/g Dw in Alocaccia indica and Solanum indicum,respectively. Results showed that portulaca contains the most value (11.6 mg/100g),leaves of this plant may be considered as a potential new source of natural α- tocopherol, but vitamin E in Solanum, Chlorophytum and Alocacia are not detected. The plant foods possess valuable antioxidant properties for culinary and possible nutritive use.