This item is available under a Creative Commons License for non-commercial use only
Polyphenols are extensively used in food, beverage, pharmaceuticals and nutraceutical industry for their positive effects on human health. Present study was designed to estimate the differences in polyphenols level and antioxidant capacity between marine and terrestrial vegetables. Considerable variations in the total phenolic content (TPC) and total flavonoid content (TFC) were observed, which ranges from 20.4 to 140.2 mg GAE/g of extracts (dw) for TPC and 15.4 to 50.4 mg QE/g of extracts (dw) for TFC. Furthermore, antioxidant capacity was confirmed by all the extracts. Results showed that marine vegetables had significantly higher polyphenols content and antioxidant property compared to terrestrial counterparts.
Jaiswal, A.K., Rajauria, G., & Abu-Ghannam, N. (2012). Bioactive potential of marine and terrestrial vegetables: A comparative study. International Conference on Food Safety, Quality and Nutrition (ICFSQN), Manchester, UK. 11th-13th April 2012. doi:10.21427/jxf1-2a13