EFFEC OF PROCESSING ON PHENOLIC CONTENT AND ANTIOXIDANT

971

0292آذاز 02-99عدد خاص بوقائع الوؤتوس العلوي الاول لقسن علوم الاغرية –هجلة جاهعة تكسيت للعلوم الززاعية

ISSN-1813-1646

03911391

9101390

KeyWords:

Content , antioxidant

Correspondence:

Salih.h.Sultan

Dept.Food Science-College of

Agriculture.Mosul.Uni.

Received:

30-12-2012

Accepted:

19-3-2013

R=0.231

10,0993391,1933

39,0091

EFFEC OF PROCESSING ON PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY

IN SOME VEGETABLES Salih.h.Sultan and Surour.k.Essa

Dept.Food Science-College of Agriculture.Mosul.Uni.

ABSTRACT

Phenolic extracts for some vegetables (eggplants, pepper, carrot, spinach, white

potato, colored potato, cabbage, cucumber, pumpkin ) artichoke were studied in addition

to the effect of some treatments (microwave, drying, pickling, boiling ) on the phenolic

contents and phenolic antioxidants activity Also, we studied the effect of these treatments

to scavenge hydrogen peroxide. We studied also, the effect of these treatments on

reducing power of phenols . The relation between the phenolic contents and antioxidant

activity is positively weak ( R=0.231) .That means antioxidant activity is not depend on

the concentration of the phenolic compounds only but there is another antioxidants such

as Ascorbic acid, β_carotene, Flavonoids The phenolic content from 93.36 mg 100 in

fresh egg plant to 19.9 mg100gm for fresh cucumber,and the mean of anti oxidative

activity ranging from81.

933


ISSN-1813-1646

Sathishkumar1331

Rickman

1337Nogueira1333

FallerFiallo1331

Ahmedbeigh1331

Hajimahmoud1333Hassimotto

1332

Karadeniz

1332

Faujan1331

Invitro

Invivo

2 03

13:33

AberoumandDeokule1333Chang

133392

2

9333

91

Folin_ciocalteua phenol

reagent200μl

993

723

carotene-

linoleat ßKaradeniz ) 1332

BHTButylated hydroxyl toluene

Control

AA %=1 – [(A0 – At ) / ( A0

0 - A

0t )] * 100

A0

Att

A00controlt

A0tcontrolt

Faujan 1331 (

939


ISSN-1813-1646

Fe+3

+e

Fe+2

BHT

) Benkeblia1332)Manish 1331

% Scavenging=Am / Ab * 100

733

Am

Ab

Minitap

R

9

10.09933

1114,28933

13.32933222,77933

Okeman1331

99 2907 9933

09 9109 0933

09.10Hassimotto

133292 993399 1

13 2Marinova1332

991 37933

choi9179

Caffeic

90

2793

Monreal1331

9

131323

Scalzo)

1393

9213

1393

1

1

Hejtmankova)1331

R=0.649

9219

13032

2792

1131390

Koksal) Gulcin1333

12

92

Yosefi1393

19

931


ISSN-1813-1646

R= 0.8349

12

921179

7

717913

9

933933

3

933

93

19.93

10.099999.13991.3733.03

71.7309.91973.9903.933909.9399.33

77.3309.03929.1201.23902.0919.09

39.3309.10191.2317.3999.30

31.339.9993.31

32.9393.97939.31

11.9323.99713.19

37.9321.11913.33

11.9313.93991.37

19,9313.31093.11

19.999.19971.19

19.3313.32111.77

11.739.1919.21

10.3309.93219.9999.1999.99

33.3303.31123.99

13.9373.33737.3729.71

11.3291.99910.39

33.3391.93279.33

19.2337.91979.01

19.1307.13711.99

930


ISSN-1813-1646

91092971323

Ascorbic acid, control, BHT

carotene linoleic acidß

90

24

5

0

0.2

0.4

0.6

0.8

1

1.2

0 50 100

time(min)

Ab

so

rba

nc

e 4

70

nm

control

Ascorbic

acidBHT

باذنجان طازج

باذنجان معامل

بالمايكروويفباذنجان مسلىق

10دلائك

0

0.2

0.4

0.6

0.8

1

1.2

0 50 100time(min)

Ab

so

rban

ce 4

70n

m

control

Ascorbic

acidBHT

المازة طازجت

المازة مخللت

0

0.2

0.4

0.6

0.8

1

1.2

0 50 100

time(min)

Ab

so

rban

ce 4

70n

m

control

Ascorbic

acid

BHT

بطاطا بيضاء

طازجت


مجففت طبيعيا

بطاطا معاملت

بالمايكروويف

0

0.2

0.4

0.6

0.8

1

1.2

1.4

1.6

1.8

2

0 50 100

time(min)

Ab

so

rban

ce 4

70n

m

control

Ascorbic acid

BHT

لرنابيط طازج

لرنابيط مخلل

939


ISSN-1813-1646

6

7

8

Fe+3

Fe+2

1

9109297

0

0.2

0.4

0.6

0.8

1

1.2

1.4

1.6

1.8

2

0 10 20 30 40 50 60 70 80 90 100

time(min)

Ab

so

rban

ce 4

70n

m

control

Ascorbic acid

BHT

جسر طازج

جسر مسلىق 10

دلائكجسر معامل

بالمايكروويفجسر مجفف طبيعي

جسر مخلل

0

0.2

0.4

0.6

0.8

1

1.2

1.4

1.6

1.8

0 20 40 60 80 100

time(min)

Ab

so

rban

ce 4

70n

m

control

Ascorbic acid

BHT

خيار طازج

خيار مخلل

0

0.2

0.4

0.6

0.8

1

1.2

1.4

0 20 40 60 80 100

time(min)

Ab

so

rban

ce 4

70n

m

control

Ascorbic acid

BHT

لهانت طازجت

لهانت مخللت

932


ISSN-1813-1646

133123

Ciska) 1339

0

R

3.119

3.399

933.317

3.372

3.131

3.313

3.199

3.109

3.197

3.119

3.119

3.319

3.177

3.312

3.333

3.129

3.199

939


ISSN-1813-1646

90

24

56

78

0

0.1

0.2

0.3

0.4

0.5

0.6

0.7

ترمي

نىنا 7

00

ص صا

متلاا

100 150 200 250

التركيس مايكروغرام/مل

جسر طازج

جسر معامل


0

0.2

0.4

0.6

0.8

1

1.2

ترمي

نىنا 7

00

ص صا

متلاا

100 150 200 250


باذنجان طازج

باذنجان معامل


باذنجان مسلىق

0

0.1

0.2

0.3

0.4

0.5

0.6

0.7

0.8

0.9

ترمي

نىنا 7

00ص

صامت

لاا

100 150 200 250


فلفل اخضر

حلى معامل


فلفل اخضر

حلى طازج

0

0.05

0.1

0.15

0.2

0.25

0.3

ترمي

نىنا 7

00ص

صامت

لاا

100 150 200 250


بطاطا حمراء

طازجت


طازجت

0

0.05

0.1

0.15

0.2

0.25

0.3

0.35

0.4

0.45

ترمي

نىنا 7

00

ص صا

متلاا

100 150 200 250


لهانت طازجت

لهانت مخللت

0

0.05

0.1

0.15

0.2

0.25

0.3

0.35

0.4

0.45

ترمي

نىنا 7

00

ص صا

متلاا

100 150 200 250


الالمازة الطازجت

الالمازة المخللت

937


ISSN-1813-1646

SH

Fe+2

Cu+2

OH

Michalak13390

3279

93299799

Hejtmankova1331

r = 0.64

0

32

72

79

93

29

29

21

29

23

91

97

99

92

99

99

00

0

0.1

0.2

0.3

0.4

0.5

0.6

0.7

ترمي

ىان ن

700ص

صامت

لاا

100 150 200 250


لرع عسلي

طازج

لرنابيط

طازج

0

0.1

0.2

0.3

0.4

0.5

0.6

0.7

0.8

0.9

1

ترمي

نىنا 7

00

ص صا

متلاا

10 20 40 60 80 100


ascorbic acid

BHT

933


ISSN-1813-1646

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Documents

EFFEC OF PROCESSING ON PHENOLIC CONTENT AND ANTIOXIDANT