LC-ESI-QTOF/MS Characterisation of Phenolic Acids and Flavonoids in Polyphenol-Rich Fruits and Vegetables and Their Potential Antioxidant Activities
Chunhe Gu, Kate Howell, Frank R Dunshea, Hafiz AR Suleria
ANTIOXIDANTS | MDPI | Published : 2019
Polyphenols are naturally occurring compounds found largely in fruits and vegetables. The antioxidant properties of these polyphenols including total phenolic content (TPC), total flavonoid content (TFC), tannin content, 1,1-diphenyl-2-picrylhydrazyl free radical (DPPH), 2,2′-azinobis-(3-ethylbenzo-thiazoline-6-sulfonic acid) (ABTS) scavenging abilities and ferric ion reducing antioxidant power (FRAP) were measured among sixteen (16) plant foods (mango, blueberry, strawberry, black carrot, raspberry, dark grapes, garlic, ginger, onion, cherry, plum, apple, papaya, peach, pear and apricot) by modifying, standardising and translating existing antioxidant methods using a 96-well plate reader. E..View full abstract
This research was funded by the University of Melbourne under the "McKenzie Fellowship Scheme" and the " Faculty Research Initiative Funds" funded by the Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Australia.