OBSERVATION ON ANTIOXIDATIVE ACTIVITY OF SOME VEGETABLES AND FRUITS / 营养学报

ABSTRACT

In this study we studied the antioxidative activity of kidney bean, eggplant, peach, sweet pepper, banana, rape, potato, tomato, celery, grape, cucumber, leek and cowpea, using the inhibition rate of TBAS formation (TBASI) as an indicator. Meanwhile we estimated the activity of eliminating superoxide by means of chemiluminescence method. The main results were shown as follows:1.Before boiling, kidney bean, leek, eggplant, banana, rape and cow-pea showed much higher TBASI values than cucumber, grape and tomato. After boiling for 20 minutes, TBASI values in grape, banana and eggplant were higher than those in cucumber and tomato.2.After boiling for 20 minutes, the TBASI values in eggplant, kidney. bean, leek, cowpea and potato were decreased; whereas that in grape increased significantly.3.No relationship was found between the TBASI values and the abilities of eliminating superoxide in vegetables and fruits.4.Among the vegetables and fruits studied, eggplant possessed the most potential ability of eliminating superoxide, but kidney bean and sweet pepper the next, and cucumber, tomato, peach, grape the least.