Antioxidant and mineral characteristics of some common vegetables consumed in Eastern Turkey

SEZGIN A. E. C., ESRİNGÜ A., Turan M., YILDIZ H., ERCİŞLİ S.

JOURNAL OF FOOD AGRICULTURE & ENVIRONMENT, cilt.8, ss.270-273, 2010 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 8
  • Basım Tarihi: 2010
  • Dergi Adı: JOURNAL OF FOOD AGRICULTURE & ENVIRONMENT
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.270-273
  • Atatürk Üniversitesi Adresli: Evet

Özet

The most consumed vegetables in Eastern Anatolia region in Turkey such as parsley (Petroselinum crispum), lettuce (Lactuca saliva), dill (Anethum graveolens) and spinach (Spinacia oleracea) were collected from five locations in Erzurum region and were analyzed for total chlorophyll, vitamin C, minerals (P, K, Ca, Mg, Na, S, Fe, Cu, Zn, Mn, B and Mo), total phenolic content and total antioxidant activity. The results showed that there was a wide variation among species in terms of most searched parameters. The variation within the species was also found. Among the species, the average total chlorophyll and vitamin C were highest in lettuce (31.90) and parsley (330.4 mg/100 g) and lowest in parsley (26.90) and lettuce (19 mg/100 g), respectively The investigated four vegetable species showed high antioxidant activity which varied from 71.88% (lettuce) to 80.88% (parsley), respectively. The average total phenolic contents of four vegetable species were between 8.33 and 39.44 mg gallic acid equivalent per g fresh weight.