A large body of evidence has shown that the regular consumption of fruits and vegetables provides major health benefits and prevents degenerative processes attributed to their various antioxidant components. Therefore, in this study,...
moreA large body of evidence has shown that the regular consumption of fruits and vegetables provides major health benefits and prevents degenerative processes attributed to their various antioxidant components. Therefore, in this study, antioxidant capacity, total phenolic content, phenolic acids, ascorbic acid and s-carotene of commonly consumed vegetables (tomato, carrot, cauliflower, leek, cabbage) and fruits (strawberry, cherry, apricot, peach, pomegranate, pear, orange, apple) in Turkey were measured. Antioxidant capacity was measured by Trolox equivalent antioxidant capacity method (TEAC), total phenolic content by Folin-Ciocalteu method and ascorbic acid, s-carotene and phenolic acid profile by high performance liquid chromatography (HPLC). The results indicated that, total antioxidant capacity varied in fruits (223.33±6.47 - 2351.46±158.64 µmol/100 g) and vegetables (184.27±11.82 - 685.90±0.73 µmol/100 g). Antioxidant capacity is approximately three times higher in fruits (cher...
