This work was supported by research grants from the Ege Univ. Research Fund. We also would like to give our special thanks to Prof. Vinson for his supportive and guiding help throughout the study.
Assessing Antioxidant Activities of Phenolic Compounds of Common Turkish Food and Drinks on In Vitro Low-Density Lipoprotein Oxidation
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 68, Issue 8, pages 2591–2595, October 2003
How to Cite
Gunduc, N. and El, S. N. (2003), Assessing Antioxidant Activities of Phenolic Compounds of Common Turkish Food and Drinks on In Vitro Low-Density Lipoprotein Oxidation. Journal of Food Science, 68: 2591–2595. doi: 10.1111/j.1365-2621.2003.tb07066.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- MS 20030195 Submitted 4/11/03, Revised 5/29/03, Accepted 8/2/03.
- coronary heart disease;
- oxidized LDL;
- total phenol concentration;
- phenol antioxidant index
ABSTRACT: The total phenol concentrations of solid (9 types of vegetables and 6 types of fruits) and liquid (10 different types of drinks) foods were determined by the Folin-Ciocalteu colorimetric method. Oxidized low-density lipoprotein (LDL) was formed in in vitro conditions, and the effects of the phenolic compound extracts were measured on the inhibition of LDL oxidation. The phenol concentration for the 50% inhibition of LDL oxidation (IC50) and the phenol antioxidant index (PAOXI) were calculated. Walnut (7052 mg/kg) and Turkish coffee (2389 mg/L) had the highest total phenol concentrations. Green pepper and orange nectar had the lowest IC50 values, whereas walnut and red wine had the highest PAOXI values.