Evaluation of the antiradical potential of fruit and vegetable snacks.
關鍵詞
抽象
BACKGROUND
The use of plant origin polyphenols as food ingredients, supplements or antioxidants is very promising as a future trend for human health and food stability. Free radical activity, responsible for human ageing and food deterioration could be delayed by the use of antioxidants present in fruit and vegetables. The aim of the present research was to evaluate and compare the antiradical activity of selected fruits and vegetable snacks as a new promising kind of functional foods.
METHODS
In the present study, seven commercial plant food snacks were analysed for the total polyphenol content and antioxidant activity evaluated according to the DPPH(•) and ABTS(•+) radical scavenging methods.
RESULTS
The highest total polyphenol content was evaluated in chokeberry and blackcurrant chips extracts, apple chips contained significantly lower amount among all snacks. Chokeberry extract exhibited the highest antiradical activity when determined by the DPPH(•) and ABTS(•+) radical scavenging methods, while the apple and carrot chips extracts showed the lowest antiradical activity. DPPH(•) and ABTS(•+) gave comparable results and were highly correlated (r = 0.83, p < 0.05).
CONCLUSIONS
Results obtained indicate that selection of plant matrices for snack production would be very important for consumer's health, as they are potential sources of dietary antioxidants.
