Table 6. Total phenolics and antioxidant potential of hop shoots in comparison with some other raw vegetables.
| Plant sample | w(total phenolics as GAE)/(mg per 100 g) | IC50/(mg GAE or µmol TE per 100 g) | Reference |
|---|---|---|---|
| Mean/range | Mean/range | ||
| Hop shoots | Present study | ||
| ‘Aurora’, 2010 | 28.4±43.4 | 0.0141 | |
| ‘Hallertauer Magnum’, 2010 | 22.3±26.1 | 0.0151 | |
| Hop cones | (1) | ||
| ‘Aurora’, 2010 | 2.9±0.0 | (3.8±0.0)1 | |
| ‘Hallertauer Magnum’, 2010 | 2.8±0.1 | (3.9±0.0)1 | |
| Hop leaves | (1) | ||
| ‘Aurora’, 2010 | 0.8±0.0 | (6.4±0.0)1 | |
| ‘Hallertauer Magnum’, 2010 | 0.5±0.0 | (7.3±0.1)1 | |
| Asparagus | 14.2-141.0 | (1288±130)2 | (22) |
| Broccoli | 25.0-337.0 | (3529±353)2 | |
| Cauliflower | 10.4-274.0 | (925±90)2 | |
| Cabbage green | 52.5-224.0 | (2050±21)2 | |
| Onion red | 81.5-126.0 | (1521±138)2 | (23) |
| Spinach | 32.5-483.5 | (2732±287)2 |
1GAE=gallic acid equivalents, 2TE=Trolox equivalents