The antioxidant capacities and total phenolic contents of lipophilic and hydrophilic extracts of 56 commonly consumed vegetables were studied. The resulted showed that antioxidant capacities and total phenolic contents in the lipophilic fraction were higher than those in hydrophilic fraction. The different vegetables had diverse antioxidant capacities. The highest antioxidant capacities and phenolic contents were found in Chinese toon bud, loosestrife, perilla leaf, cowpea, caraway, lotus root, sweet potato leaf, soy bean (green), pepper leaf, ginseng leaf, chives, and broccoli, while the values were very low in marrow squash and eggplant (purple). Furthermore, several phenolic compounds were detected, and chlorogenic acid, gallic acid and galangin were widely found in these vegetables. The results provide support for dietary guidelines as well as epidemiological research.
Highlights
► Antioxidant capacities and total phenolic contents of vegetables were evaluated. ► Phenolic compounds chlorogenic acid, gallic acid, and galangin were widely detected. ► The antioxidant capacity in the lipophilic fraction was higher than those in hydrophilic fraction. ► Findings of this study provide support for dietary guidelines and epidemiological research.
