Chemical characterization and functional properties of selected leafy vegetables for innovative mixed salads

MAZZUCOTELLI, CINTIA A.; GONZÁLEZ-AGUILAR, GUSTAVO A.; VILLEGAS-OCHOA, MÓNICA A.; DOMÍNGUEZ-AVILA, ABRAHAM J.; ANSORENA, MARÍA R.; DI SCALA, KARINA C.

JOURNAL OF FOOD BIOCHEMISTRY

WILEY-BLACKWELL PUBLISHING, INC

Año: 2017

0145-8884

The content of bioactive compounds and antioxidant capacity of nine vegetables of conventionaland unconventional utilization in salad mixtures were studied. The total phenolic and flavonoidcontents ranged between 39.6?148.5 mg GAE/100g FW and 76.3?217.4 mg QE/100g FW,respectively. Ascorbic acid content ranged between 16.4 and 198.8 mg AAE/100g FW. Antioxi-dant capacity was assessed using DPPH, FRAP, and ORAC methods; values were in the range of48.9?245.8 mg TE/100g FW, 67.7?335.8 mg TE/100g FW, and 104.86?833.9 mg TE/100g FW,respectively. Red cabbage, beet greens, parsley, and rocket exhibited the highest antioxidantcapacities. Catechin was the most abundant phenolic compound identified in the free fraction, andp-coumaric acid, quercetin, and caffeic acid in the hydrolyzed fraction. Results suggested that thepresence of these phenolics could be of great importance in preventing some chronic and degener-ative diseases when regularly consumed. Nonconventional vegetables showed high antioxidantproperties, therefore, it is important to promote their consumption