Abstract
The purpose of the study is to evaluate the content of phenolic compounds and the antioxidant activity of some fresh vegetables from the local market. Recently, attention has been paid to plants phenolic compounds in the diet due to their role in maintaining health. The total phenolic content was determined colorimetric and the antioxidant activity was evaluated by DPPH radical scavenging assay. The results show that studied chemical indices vary depending on the analyzed vegetable. The studied vegetables show a high phytochemicals content and significant antioxidant activity and recommend their use as sources of phenolic compounds and natural antioxidants.
Reference13 articles.
1. "[1] C. Hano and D. Tungmunnithum, Medicines, 7 (2020) 26.
2. [2] S. Young and J. V. Woodside, J. Clin. Pathol., 54 (2001) 176.
3. [3] H. Djenidi, S. Khennouf and A. Bouaziz, Prog. Nutr., 22 (1) (2020) 224.
4. [4] S. B. Nimse and D. Pal, RSC Adv., 5 (2015) 27986.
5. [5] H. Cory, S. Passarelli, J. Szeto, M. Tamez and J. Mattei, Front. Nutr., 5 (2018) 87.