Antioxidant activity and phenolic content of commonly consumed fruits and vegetables in Algeria

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Habiba Djenidi
Seddik Khennouf
Amel Bouaziz

Keywords

antioxidant activity, phenolic content, fruits, vegetables, DPPH, chelating activity, reducing power, β-carotene bleaching

Abstract

The purpose of this study was to evaluate the phenolic content and the antioxidant activity of some commonly foods consumed in Algeria. 22 vegetables and 14 fruits extracts were evaluated for their polyphenolic content and antioxidant potential using different methods. Results showed that beans, cauliflower and courgette were rich in total polyphenols. However, Jew’s mallow was the richest in flavonoids and the highest content of tannins was noticed in the pomegranate. The antioxidant activity of fruits and vegetables extracts using β-carotene bleaching assay showed that lettuce, courgette, cauliflower, artichoke, mallow, bean, green bean, green pea, peach and apricot were the most effective with antioxidant activity  percentage greater than 70%.  However, eggplant, lettuce, courgette, artichoke, mallow, chard, green bean, green pea, black grapes and pomegranate showed the highest antioxidant activity against DPPH radical with IC50 ≤ 0.8 mg/ml. Also, potato, lettuce, carrot, courgette, pumpkin, turnip, cucumber, fennel, cauliflower, cabbage, artichoke (flower), Jew’s mallow, chard, green bean, bean and green pea showed the highest chelating activity with IC50 ≤ 0.8mg / ml  and  onion, potato, courgette, Jew’s mallow, chard,  green bean, bean and green pea showed the highest reducing power (IC50 ≤ 5 mg / ml). Finally, these selected consumed fruits and vegetables are good source of polyphenols and have an important antioxidant activity and their consumption may reduce the risk of pathologies induced by oxidative stress

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