Table 2.
Antioxidant activity and total phenolic content of methanolic extracts from common vegetables and fruits (dietary plants)a
| Scientific and common name | TEAC (μmol trolox/100 g DW)b | Total phenolic content (g GAE/100g DW)c |
|---|---|---|
| Actinida chinensis (kiwifruit) | 48.9 | 0.22 |
| Allium fistulosum (spring onion) | 43.4 | 0.42 |
| Allium sativum (garlic) | 55.0 | 0.20 |
| Brassica oleracea (broccoli) | 101.4 | 0.63 |
| Citrus sinensis (orange) | 67.2 | 0.51 |
| Curcumis sativus (cucumber) | 28.7 | 0.16 |
| Daucus carota (carrot) | 38.7 | 0.22 |
| Lactuca sativa (Chinese lettuce) | 128.4 | 0.78 |
| Lycopersicon esculentum (tomato) | 149.4 | 0.42 |
| Malus pumila (Fuji apple) | 92.7 | 0.48 |
| Malus pumila (Washington red apple) | 133.2 | 0.75 |
| Pyrus communis (pear) | 21.5 | 0.12 |
| Solanum melongena (eggplant) | 166.9 | 1.08 |
| Spinacia oleracea (spinach) | 167.1 | 0.90 |
| Mean | 88.9 | 0.49 |
a
All values were mean of triplicates.
b
TEAC, Trolox equivalent antioxidant capacity. Data expressed as micromoles of Trolox equivalents per 100 g dry weight (DW).
c
Data expressed as grams of gallic acid (GAE) equivalents per 100 g dry weight (DW).