Antioxidant activities of various fruits and vegetables produced in Taiwan

Hui Yu Huang, Chen Kang Chang, Tim K. Tso, Ju Jen Huang, Wei Wei Chang, Ying Chieh Tsai

研究成果: 雜誌貢獻文章同行評審

37 引文 斯高帕斯(Scopus)

摘要

Fruits and vegetables have been known to contain a variety of antioxidant components. It has been suggested that antioxidants may protect biomolecules from oxidative damage and therefore be associated with reduced risks of cardiovascular disease and certain cancer. The antioxidant abilities of various parts of eight common fruits and vegetables produced in Taiwan were investigated, including tomato, guava, squash, tangerine, wax gourd, pineapple, chayote, and eggplant. Squash, wax gourd, tomato, and guava seeds showed the highest antioxidant activities in thiobarbituric acid assay. Wax guard and squash seeds showed the highest antioxidant activities in iodometric assay. At the level of 1 g fresh sample, low-density lipoprotein peroxidation was inhibited by at least 90% by tomato meat, guava meat, squash seed, wax gourd meat, core, and seed, and eggplant skin. The total phenolic content was significantly correlated with antioxidant activities measured by thiobarbituric acid (r = 0.715, P < 0.01) and iodometric (r = 0.749, P < 0.01) assays. The results of this study could be used for development of merchandise with potential health benefits from agricultural products.

原文英語
頁(從 - 到)423-429
頁數7
期刊International Journal of Food Sciences and Nutrition
55
發行號5
DOIs
出版狀態已發佈 - 八月 1 2004
對外發佈

ASJC Scopus subject areas

  • 食品科學

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