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Antioxidant capacity of vegetables, spices and dressings relevant to nutrition

Published online by Cambridge University Press:  08 March 2007

Paolino Ninfali ,
Gloria Mea ,
Samantha Giorgini ,
Marco Rocchi  and
Mara Bacchiocca
Paolino Ninfali*
Affiliation:
Istituto di Chimica Biologica, ‘G. Fornaini’ Università di Urbino, via Saffi 2, 61 029 Urbino, (PU), Italy Centro di Biotecnologie, Università di Urbino, via T. Campanella 1, 61 032 Fano, (PU), Italy
Gloria Mea
Affiliation:
Centro di Biotecnologie, Università di Urbino, via T. Campanella 1, 61 032 Fano, (PU), Italy
Samantha Giorgini
Affiliation:
Centro di Biotecnologie, Università di Urbino, via T. Campanella 1, 61 032 Fano, (PU), Italy
Marco Rocchi
Affiliation:
Istituto di Biomatematica, Università di Urbino, Loc. Crocicchia, 61 029 Urbino, (PU), Italy
Mara Bacchiocca
Affiliation:
Istituto di Chimica Biologica, ‘G. Fornaini’ Università di Urbino, via Saffi 2, 61 029 Urbino, (PU), Italy
*
*Corresponding author: Professor Paolino Ninfali, fax +39 722 320188, email [email protected]
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Abstract

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Vegetables are the most important sources of phenolics in the Mediterranean diet. Phenolics, especially flavonoids, are suggested as being essential bioactive compounds providing health benefits. In this study, twenty-seven vegetables, fifteen aromatic herbs and some spices consumed in Central Italy (the Marches region) were studied to reveal total phenolic, flavonoid and flavanol content as well as their antioxidant capacity measured by the oxygen radical absorbance capacity (ORAC) method. A comparison in terms of antioxidant capacity was made between different salads, as well as between salads to which aromatic herbs had been added. Lemon balm and marjoram at a concentration of 1·5 % w/w increased by 150 % and 200 % respectively the antioxidant capacity of a salad portion. A 200 g portion of a salad enriched with marjoram corresponded to an intake of 200 (sd 10) mg phenolics and 4000 (sd 300) ORAC units (μmol Trolox equivalents). Olive oils and wine or apple vinegars were the salad dressings that provided the highest increase in antioxidant capacity. Among the spices tested, cumin and fresh ginger made the most significant contribution to the antioxidant capacity. The results are useful in surveying the antioxidant parameters of vegetables, herbs and spices produced and consumed in our geographical area as well as in quantifying the daily intake of phenolics and ORAC units. The results can be used in public health campaigns to stimulate the consumption of vegetables able to provide significant health protection in order to prevent chronic diseases.

Keywords

Dietary counsellingPhenolic compoundsAntioxidant capacityORAC unitsAntioxidant-rich foods
Type
Research Article
Information
British Journal of Nutrition , Volume 93 , Issue 2 , February 2005 , pp. 257 - 266
Copyright
Copyright © The Nutrition Society 2005

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