Assessing antioxidant activities of phenolic compounds of common Turkish food and drinks on in vitro low-density lipoprotein oxidation

Küçük Resim Yok

Tarih

2003

Dergi Başlığı

Dergi ISSN

Cilt Başlığı

Yayıncı

Inst Food Technologists

Erişim Hakkı

info:eu-repo/semantics/closedAccess

Özet

The total phenol concentrations of solid (9 types of vegetables and 6 types of fruits) and liquid (10 different types of drinks) foods were determined by the Folin-Ciocalteu colorimetric method. Oxidized low-density lipoprotein (LDL) was formed in in vitro conditions, and the effects of the phenolic compound extracts were measured on the inhibition of LDL oxidation. The phenol concentration for the 50% inhibition of LDL oxidation (IC50) and the phenol antioxidant index (PAOXI) were calculated. Walnut (7052 mg/kg) and Turkish coffee (2389 mg/L) had the highest total phenol concentrations. Green pepper and orange nectar had the lowest IC50 values, whereas walnut and red wine had the highest PAOXI values.

Açıklama

Anahtar Kelimeler

coronary heart disease, oxidized LDL, total phenol concentration, IC50, phenol antioxidant index

Kaynak

Journal of Food Science

WoS Q Değeri

Q2

Scopus Q Değeri

Cilt

68

Sayı

8

Künye