Evaluation of the in vitro antioxidant properties of broccoli extracts (Brassica oleracea L.)

Gulcin I., Sat I., BEYDEMIR S., Kufrevioglu O.

ITALIAN JOURNAL OF FOOD SCIENCE, cilt.16, sa.1, ss.17-30, 2004 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 16 Sayı: 1
  • Basım Tarihi: 2004
  • Dergi Adı: ITALIAN JOURNAL OF FOOD SCIENCE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.17-30
  • Anahtar Kelimeler: antioxidant activity, Brassica oleracea L., broccoli florets, phenolic content, RADICAL SCAVENGING ACTIVITIES, ANALGESIC ACTIVITIES, LIPID-PEROXIDATION, INHIBITION, OXIDATION, CAPACITY, DERIVATIVES, VEGETABLES, INDUCTION, TANNINS
  • Atatürk Üniversitesi Adresli: Evet

Özet

Water and ethanol extracts of broccoli (Brassica oleracea L.) florets were studied for the following in vitro antioxidant properties: total antioxidant activity, reducing power, free radical scavenging, superoxide anion radical scavenging, hydrogen peroxide scavenging, and metal chelating activities. Both extracts exhibited strong total antioxidant activity. The concentrations of 20, 40, and 60 mug/mL of the water and ethanol extracts of broccoli showed 74, 83, 91 and 87, 94 and 99% inhibition of peroxidation of linoleic acid emulsion, respectively. Controls at a concentration of 60 mug/mL of butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), and alpha-tocopherol exhibited 97, 99, and 61% inhibition of peroxidation of linoleic acid emulsion, respectively. Both extracts of broccoli florets displayed effective reducing power, free radical scavenging, superoxide anion radical scavenging, hydrogen peroxide scavenging, and metal chelating activities at 20, 40, and 60 mug/mL. Total phenolic compounds in both broccoli floret extracts were determined as gallic acid equivalents and found to show no correlation with the antioxidant activities of the extracts.