Antioxidant capacity and major phenol compounds of horticultural plant materials not usually used

Stina C.M. Burri, Anders Ekholm, Åsa Håkansson, Eva Tornberg, Kimmo Rumpunen

Research output: Contribution to journalArticlepeer-review

Abstract

Horticultural plant materials not usually used from onion, carrot, beetroot, sea buckthorn, black and red currants as well as a wastewater powder from olive oil production were analyzed for total phenols content (FC), ferric reducing ability of plasma (FRAP), radical scavenging capacity (ABTS), and for major phenolic compounds by HPLC-MS. Antioxidant capacity and phenol content varied significantly between species and cultivars, with extracts of sea buckthorn leaves being superior. In different species, different phenolic compounds were closely associated with FRAP, ABTS and FC. For instance, hydrolysable tannins were major antioxidants in sea buckthorn whereas quercetin was the major antioxidant in onion peel and skin. This study shows that horticultural plant materials usually left in the field or waste materials from processing may have high antioxidant properties, and that extracts of these materials therefore could be of potential interest for development of antioxidant food additives.

Original languageEnglish
Pages (from-to)119-127
Number of pages9
JournalJournal of Functional Foods
Volume38
DOIs
Publication statusPublished - 2017 Nov 1

Subject classification (UKÄ)

  • Food Science

Free keywords

  • HPLC-MS
  • Leaves
  • Onion
  • Polyphenols
  • Sea buckthorn

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