- All Journals
- Al-Qadisiyah University
- Basrah University
- Kirkuk University
- Mosul University
- The Iraqi Borad for Medical Specialization
- University of Anbar
- University of Technology
- Al Mustafa University
- Al-Zahraa University for Women
- Alnoor University
- Kunooz University
- Misan University
- Ninevah University
- Tikrit University
- University of Al-Hamdaniya
- University of Kerbala
EFFEC OF PROCESSING ON PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY IN SOME VEGETABLES | ||
| Journal of Tikrit University For Agriculture Sciences | ||
| Article 1, Volume 13, Issue 0, 2013, Pages 179-189 | ||
| Abstract | ||
| Phenolic extracts for some vegetables (eggplants, pepper, carrot, spinach, white potato, colored potato, cabbage, cucumber, pumpkin ) artichoke were studied in addition to the effect of some treatments (microwave, drying, pickling, boiling ) on the phenolic contents and phenolic antioxidants activity Also, we studied the effect of these treatments to scavenge hydrogen peroxide. We studied also, the effect of these treatments on reducing power of phenols . The relation between the phenolic contents and antioxidant activity is positively weak ( R=0.231) .That means antioxidant activity is not depend on the concentration of the phenolic compounds only but there is another antioxidants such as Ascorbic acid, β_carotene, Flavonoids The phenolic content from 93.36 mg/100 in fresh egg plant to 19.9 /mg100gm for fresh cucumber,and the mean of anti oxidative activity ranging from81. | ||
| Keywords | ||
| CONTENT; Antioxidant | ||
|
Statistics Article View: 82 PDF Download: 13 |
||