DBPapers
DOI: 10.5593/sgem2017/61/S25.065

ASSESSMENT OF CONTENT IN DIFFERENT BIOACTIVE PRINCIPLES AND THE ANTIOXIDANT ACTIVITY FROM SOME FROZEN VEGETABLES

D.G. Dumbrava, D.N. Raba, A.G. Cotolan, M.V. Popa, C. Moldovan
Tuesday 12 September 2017 by Libadmin2017

References: 17th International Multidisciplinary Scientific GeoConference SGEM 2017, www.sgem.org, SGEM2017 Conference Proceedings, ISBN 978-619-7408-12-6 / ISSN 1314-2704, 29 June - 5 July, 2017, Vol. 17, Issue 61, 499-506 pp, DOI: 10.5593/sgem2017/61/S25.065

ABSTRACT

The aim of this work was to determine, comparatively, the content of vitamin C (by iodometric method), polyphenols (by Folin Ciocâlteu assay), chlorophyll pigments, carotenes, xanthophylls (by spectrophotometric method) and the antioxidant activity (by CUPRAC method) for some frozen vegetables on the Romanian market: okra (Abelmoschus esculentus), green beans (Phaseolus vulgaris)- Serengeti variety and green peas (Pisum sativum) – Alaska variety. Frozen peas was the most rich in ascorbic acid (9.32 mg/100g) and frozen green beans showed the low concentration of vitamin C (6.14 mg/100g). Also, peas was the richest in chlorophyll pigments (total chlorophylls: 23.72 mg/100g, from which 11.89 mg/100g chlorophyll ”a” and 8,20 mg/100g chlorophyll ”b”), while the lowest content of these pigments was found in green beans (total chlorophylls: 6.37 mg/100g, 3.86 mg/100g chlorophyll “a” and 2.26mg/100g chlorophyll “b”). Frozen okra had the highest concentration of carotenoids (carotenes and xanthophylls): 21.47 μg/g, followed by frozen peas: 18.45 μg/g. In the terms of polyphenols content, frozen peas had the highest concentration (78.34 mg gallic acid/100g), followed by okra (72.47 mg gallic acid/100g) and green beans. As in the case of total polyphenols, the highest antioxidant activity was found in frozen peas (4.36 mg Trolox/g), followed by frozen okra (3.75 mg Trolox/g).

Keywords: okra, green beans, green peas, antioxidant activity, polyphenols.