Antioxidant properties of selected non‐leafy vegetables

Antioxidant Properties of Selected African Vegetables, Fruits and Mushrooms: A Review

Yoghurts with addition of selected vegetables: acidity, antioxidant properties and sensory quality.

BACKGROUND Yoghurt is a fermented milk of unique sensory, nutritive and dietetic value offered in a variety of types and in different flavours. Vegetables belong to the group of food products rich in antioxidant substances (e.g., vitamin C, carotenoids, tocopherols, polyphenols) which regular consumption lowers the risk of many diseases including cancers and cardiovascular disorders. The aim of...

Comparison of antioxidant activity of Moringa oleifera and selected vegetables in South Africa

The antioxidant activity of the leaves and flowers of the Moringa oleifera plant were investigated and the results were compared to those of selected vegetables (cabbage, spinach, broccoli, cauliflower and peas). Antioxidant activity was determined by analysing the total phenolics content, total flavonoids content, reducing power and radical scavenging activity using the 2,2-diphenyl-1-picrylhy...

Phytochemical Screening and Antioxidant Activities of Two Selected ‘bihi’ Fruits Used as Vegetables in Darjeeling Himalaya

The aim of this study was to determine the antioxidant activity as well as total phenol (TPC) and total flavonoid content (TFC) in two fruits, Solanum anguivi and Solanum incanum grown in Darjeeling Himalaya and used as vegetables in Nepali recipes. The antioxidant activities were examined by five different methods namely DPPH free radical scavenging activity, reducing power, iron chelation, an...

Phenolic composition, antioxidant capacity and antibacterial activity of selected Irish Brassica vegetables.

Vegetables belonging to the Brassicaceae family are rich in polyphenols, flavonoids and glucosinolates, and their hydrolysis products, which may have antibacterial, antioxidant and anticancer properties. In the present study, phenolic composition, antibacterial activity and antioxidant capacity of selected Brassica vegetables, including York cabbage, Brussels sprouts, broccoli and white cabbage...