Journal of Food, Agriculture and Environment

Vol 11, Issue 3&4,2013
Online ISSN: 1459-0263
Print ISSN: 1459-0255

Phenolic content and ascorbic acid are major contributors to antioxidant capacity of fruits and vegetables commonly consumed in Turkey


Atila Güleç 1*, Reyhan Nergiz-Unal 1, Aslı Akyol 1, Jale Acar 2*

Recieved Date: 2013-07-11, Accepted Date: 2013-10-22


A large body of evidence has shown that the regular consumption of fruits and vegetables provides major health benefits and prevents degenerative processes attributed to their various antioxidant components. Therefore, in this study, antioxidant capacity, total phenolic content, phenolic acids, ascorbic acid and ß-carotene of commonly consumed vegetables (tomato, carrot, cauliflower, leek, cabbage) and fruits (strawberry, cherry, apricot, peach, pomegranate, pear, orange, apple) in Turkey were measured. Antioxidant capacity was measured by Trolox equivalent antioxidant capacity method (TEAC), total phenolic content by Folin-Ciocalteu method and ascorbic acid, ß-carotene and phenolic acid profile by high performance liquid chromatography (HPLC). The results indicated that, total antioxidant capacity varied in fruits (223.33±6.47 – 2351.46±158.64 µmol/100 g) and vegetables (184.27±11.82 – 685.90±0.73 µmol/100 g). Antioxidant capacity is approximately three times higher in fruits (cherry > peach > strawberry > apricot > orange > apple (golden) > apple (starking) > pomegranate > pear) than in vegetables (cabbage (red) > leek > cabbage (white) > cauliflower > carrot > tomato). Also total phenolic content (TPC) of vegetables and fruits varied between 20.30±3.03 – 255.46±15.20 mg GAE/100 g fresh weight and 155.60±5.09 – 375.87±13.38 mg GAE/100 g fresh weight, respectively. Total phenolic content and phenolic acids were higher in fruits than vegetables. Orange, strawberry, cabbage and cauliflower had the highest ascorbic acid content, whereas ß-carotene existed only in carrot, apricot, and peach. Contribution of phenolic content to total antioxidant capacity was higher in fruits than in vegetables whereas contribution of ascorbic acid was vice versa. Phenolic content and ascorbic acid of the examined vegetables and fruits consumed in Turkey have significant contribution to the total antioxidant capacity.


TEAC, phenolic acids, antioxidants, ascorbic acid, ß-carotene, total phenolic content, antioxidant capacity

Journal: Journal of Food, Agriculture and Environment
Year: 2013
Volume: 11
Issue: 3&4
Category: Food and Health
Pages: 463-468

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