Journal of Food, Agriculture and Environment
Vol 8,
Issue 3&4,2010
Online ISSN: 1459-0263
Print ISSN: 1459-0255
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Antioxidant and mineral characteristics of some common vegetables consumed in Eastern Turkey
Author(s):
Aybuke Elif Ceyhun Sezgin 1,
Aslıhan Esringu 2, Metin Turan 2, Hilal Yildiz 3, Sezai Ercisli 4*Recieved Date: 2010-06-28, Accepted Date: 2010-11-02
Abstract:The most consumed vegetables in Eastern Anatolia region in Turkey such as parsley (Petroselinum crispum), lettuce (Lactuca sativa), 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.
Keywords:Antioxidants,
vegetables, total phenolics, mineralsJournal: Journal of Food, Agriculture and Environment
Year: 2010
Volume: 8
Issue: 3&4
Category: Food and Health
Pages: 270-273
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