Please use this identifier to cite or link to this item: http://hdl.handle.net/11189/7828
Title: Hydrophilic and lipophilic antioxidant capacity of commonly consumed South African fruits, vegetables, grains, legumes, fats/oils and beverages
Authors: Rautenbach, Fanie 
Venter, Irma 
Keywords: Antioxidant capacity;hydrophilic;lipophilic;fruits;vegetables;grains;cereal;legumes;core foods;recipe formulation;thermal processing
Issue Date: 2010
Publisher: Elsevier
Source: Rautenbach, F. & Venter, I. 2010. Hydrophilic and lipophilic antioxidant capacity of commonly consumed South African fruits, vegetables, grains, legumes, fats/oils and beverages. Journal of Food Composition and Analysis 23(7): 53–761. [https://doi.org/10.1016/j.jfca.2010.03.018]
Journal: Journal of Food Composition and Analysis 
Abstract: The antioxidant capacity of commonly consumed South African foods was determined using the fluorescein (FL)-based oxygen radical absorbance capacity (ORACFL) assay. The hydrophilic (H)-ORACFL of these foods ranged from 15 to 4202 mmole Trolox equivalents (TE)/100 g, and the lipophilic (L)- ORACFL from 11 to 109 mmole TE/100 g. The L-ORACFL of all the items analyzed contributed less than 5% of the total antioxidant capacity (TAC), except for sunflower oil (42%). Cultivar and seasonal availability influenced the H-ORACFL of some, but not all, fruits. The Golden Delicious apple cultivar has a lower (P < 0.05) H-ORACFL (with peel and peeled) compared to the other apple cultivars analyzed. Household thermal processing decreased the H-ORACFL of cabbage, brown onion and baby marrow (zucchini) (P < 0.05) and the L-ORACFL of potato and green beans (P < 0.05). Although the H-ORACFL of refined grains (e.g.maize porridge) is among the lowest, such foodsmake a substantial contribution to the daily dietary intake of the South African population.
URI: https://doi.org/10.1016/j.jfca.2010.03.018
http://hdl.handle.net/11189/7828
ISSN: 0889-1575
Appears in Collections:Appsc - Journal Articles (DHET subsidised)

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