RELATIONSHIP BETWEEN TOTAL PHENOLICS CONTENTS, TOTAL FLAVONOIDS CONTENTS AND ANTIOXIDANT ACTIVITY IN DIFFERENT VEGETABLES IN HUE

Khanh Thuy Linh Nguyen, Thi Hang Dao, Nhat Quynh Le, Thi Hien Thu Pham, Huu Tien Nguyen

DOI: http://dx.doi.org/10.26459/hueuni-jns.v127i1A.4597

Abstract


The increasing interest in powerful biological activity of plant phenolics and flavonoids outlined the necessity of determining their contents in vegetables. The study comprised 10 vegetable species commonly consumed in Hue. The total phenolic content was determined by using the Folin-Ciocalteu assay. The content of total flavonoids was measured also spectrophotometrically by using the aluminum chloride colorimetric assay. Antioxidant activity of extracts were expressed as IC50 values (µg/ml). Values in IC50 ranged from 2.08 to 51.06. The total phenolic content ranged from 3.18 ± 0.03 to 11.87 ± 0.06 (mg/g) of dry weight of extract expressed as gallic acid equivalents. The total flavonoid concentrations varied from 2.33 ± 0.03 to 19.47 ± 0.21 (mg/g), expressed as quercetin equivalents.