Details

Autor(en) / Beteiligte

• Rodríguez, Rocío
• Jaramillo, Sara
• Rodríguez, Guillermo
• Espejo, Juan Antonio
• Guillén, Rafael
• Fernández-Bolaños, Juan
• Heredia, Antonia
• Jiménez, Ana

Titel

Antioxidant Activity of Ethanolic Extracts from Several Asparagus Cultivars

Ist Teil von

• Journal of agricultural and food chemistry, 2005-06, Vol.53 (13), p.5212-5217

Ort / Verlag

Washington, DC: American Chemical Society

Erscheinungsjahr

2005

Quelle

MEDLINE

Beschreibungen/Notizen

• Three different methods (antiradical activity, inhibition of primary oxidation, and ferric reducing power) have been used to evaluate the antioxidant activity of eight different asparagus cultivars and byproducts:  white and green asparagus from Alcalá del Río (Guadalquivir Valley, Seville) and American hybrids, native spears, and their byproducts from Huétor-Tájar (Vega de Granada). The correlation between antioxidant activity and total phenol content was studied. Six standards were also tested to validate the modified methods for antioxidant activity determination. Results obtained for antiradical capacity and reducing power were very similar, and a high correlation with phenols was found (R ≥ 0.9 for both tests). Sample origin was an important factor, spears from Huétor-Tájar having higher values (ARC between 7 and 10 and P R of 0.25−0.33) than those from Alcalá del Río (ARC 0.6−2 and P R of 0.05−0.07). Significant differences were found between spears with the same origin, suggesting that genetics are another factor to take into account. Asparagus inhibits lipid primary oxidation, but no correlation between the inhibition percentage and phenols was observed. Asparagus origin was the only factor that led to significant differences:  samples from Huétor-Tájar had higher values (POIC between 18 and 32) than those from Alcalá del Río (POIC of 5−9). Byproducts from the canning industry at Huétor-Tájar were also assayed for antioxidant activity; the results obtained suggested that byproducts could be considered as an excellent source of natural antioxidants. Keywords: Asparagus; antioxidant capacity; phenols; byproducts; functional foods