Comparison of Iron Reduction Methods on the Determination of Antioxidants Content in Vegetables Sample
Oriental Journal of Chemistry/Oriental journal of chemistry(2018)
Abstract
Determination of antioxidant content in 14 vegetables has been done using Modified Phenanthroline (MPM), Phenanthroline (PM) and Ferric Reducing Antioxidant Power (FRAP) methods. The SDR values obtained for the MPM and PM methods were (2.65 ± 1.26) % and (3.51 ± 0.88) %, while the recovery values were (100.86 ± 4.45)% and (99.93 ± 3.50) %, respectively. The antioxidant content of vegetables obtained by MPM, PM and FRAP methods were (30.4 ± 1.46 - 515.9 ± 3.32), (25.9 ± 1.13 - 327.3 ± 2.57) and (21.4 ± 0.51 - 371.7 ± 1.10) μmol Fe / g DW, respectively. The antioxidant content obtained with the three methods showed no significant different. The correlation values between MPM - PM, MPM - FRAP, and PM - FRAP methods are 0.9712, 0.9896 and 0.9611, respectively. These values indicate a very strong correlation among the three methods.
MoreTranslated text
Key words
Iron reduction method,Modified phenanthroline method,Phenanthroline method,FRAP method,Antioxidant content,Vegetables
AI Read Science
Must-Reading Tree
Example
![](https://originalfileserver.aminer.cn/sys/aminer/pubs/mrt_preview.jpeg)
Generate MRT to find the research sequence of this paper
Chat Paper
Summary is being generated by the instructions you defined