Title

EVALUATION OF THE IN VITRO ANTIOXIDANT PROPERTIES OF BROCCOLI EXTRACTS (BRASSICA OLERACEA L.).

Authors

Gülçin, I.; Sat, I. G.; Beydemir, S.; Küfrevioglu, Ö. I.

Abstract

Water and ethanol extracts of broccoli (Brassica oleracea L.) florets were studied for the following in vitro anti-oxidant 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 µg/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 µg/mL of butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), and α-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 µg/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.

Subjects

BROCCOLI; WATER; EXTRACTS; ALCOHOL; ANTIOXIDANTS; PEROXIDATION

Publication

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2004, Vol 16, Issue 1, p17

ISSN

1120-1770

Publication type

Academic Journal