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Flavonoid contents and antioxidative activities of several vegetables.

[In Chinese. / En chinois.]

Author(s) : HSU H. F., CHANG C. L., CHU Y. H.

Type of article: Article

Summary

Several vegetables were selected to study their flavonoid contents and antioxidative activities. The results showed that both green and purple leaves of sweet potato (185.01 and 426.82 mg/kg), and the outer shell of onion (264.03 mg/kg) possessed higher contents of flavonoids, and higher antioxidative activities than other vegetables. Blanching the green leaves of sweet potato for 30-60 seconds caused more than 50% loss of flavonoids, but the decreases in reducing power and antioxidative activities were much less, and there was almost no reduction in free radical scavenging activities, indicating that this blanching condition was acceptable. A storage test showed that green leaves of sweet potato stored at 4 °C retained quality much better than those stored at room temperature.

Details

  • Original title: [In Chinese. / En chinois.]
  • Record ID : 2002-3018
  • Languages: Chinese
  • Source: Taiwanese J. agric. Chem. Food Sci. - vol. 38 - n. 5
  • Publication date: 2000

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