Nutrient composition, phenolic content and free radical scavenging activity of some uncommon vegetables of Pakistan.
Nutrient composition, phenolic content and free radical scavenging activity of some uncommon vegetables of Pakistan.
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巴基斯坦一些罕见蔬菜的营养成分、酚类含量和自由基清除活性。
DOI：
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发表时间：
2011
影响因子：
0.8
通讯作者：
K. Khattak
中科院分区：
文献类型：
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作者：
K. Khattak
蔬菜在预防人类疾病和改善一般健康方面起着至关重要的作用，因为它们含有维生素，氨基酸，纤维，抗氧化剂和矿物质。在本研究中，一些不太熟悉的巴基斯坦蔬菜，即鹰嘴豆（叶），chungah（芽），鼓槌树（花序），萝卜（果荚），山乌木（花蕾），芥菜（叶），马齿苋（叶）和白色鹅掌（叶和芽）进行了评估的近似组成，矿物质含量，酚类含量和自由基清除活性。所选蔬菜的蛋白质、脂肪、纤维、碳水化合物和灰分含量分别为2.9 - 6.6%、0.2 - 2.5%、2.4 - 8.6%、9.7 - 20.1%和1.0 - 2.3%。维生素C的浓度范围为32.6至120.1 mg/100 g。磷、钙、铁、锌、锰、镁和铜分别为190 - 3400、103 - 987、19 - 93、12 - 47、9 - 121、299 - 1635和未检出水平至42 mg/kg。研究植物的干甲醇提取物中总酚含量的量从55.3到221.0 mg/g变化。EC（50）值均在1400 μg/ml以下，说明所研究的蔬菜对DPPH自由基均有较好的清除作用。
Vegetables play a vital role in the prevention of human disease and in the improvement of general health as these contain vitamins, amino acids, fiber, antioxidants and minerals. In the present study, some less familiar vegetables of Pakistan namely chickpea (leaves), chungah (shoots), drumstick tree (inflorescences), radish (fruit pods), mountain ebony (flower buds), mustard (leaves), purslane (leaves) and white goosefoot (leaves and shoots) were evaluated for proximate composition, mineral content, phenolic content and free radical scavenging activity. The protein, fat, fiber, carbohydrate and ash contents of the selected vegetables were in the range of 2.9 to 6.6%, 0.2 to 2.5%, 2.4 to 8.6%, 9.7 to 20.1% and 1.0 to 2.3%, respectively. The concentration of vitamin C ranged between 32.6 to 120.1 mg/100 g. The phosphorus, calcium, iron, zinc, manganese, magnesium and copper were 190 to 3400, 103 to 987, 19 to 93, 12 to 47, 9 to 121, 299 to 1635 and non detectable level to 42 mg/kg, respectively. The amount of total phenolic content varied from 55.3 to 221.0 mg/g in the dry methanolic extracts of the studied plants. The EC(50) values were below 1400 μg/ml, indicating that all the studied vegetables have good scavenging effect on DPPH radical.
影响因子：
56.9
作者：
AMES, BN
通讯作者：
AMES, BN
影响因子：
10.3
作者：
Hung, HC;Joshipura, KJ;Willett, WC
通讯作者：
Willett, WC