Developing a database for total phenolic content, total flavonoid content, and antioxidant activity of Jordanian crops
Hiba F. Al-Sayyed, Refat AlKurd, Iman F. Mahmoud, Salma M. AbdelQader, Dima H. Sweidan, Lana T. Rizeq, Tawfiq Arafat, Marwan M. Mwalla
Abstract
This research aims at analyzing the antioxidant concentration and activity of 60 Jordanian crops including fruits, vegetables, and wild plants. Antioxidant quantities were analyzed using two analytical methods: total flavonoids and Folin Ciocalteu procedures, while antioxidant activities were analyzed using cupric ion reducing capacity (CUPRAC) as well as the free radical 2,2-dipicrylhydrazyl (DPPH) methods. The highest polyphenol content (M catechin/100 g fresh crop) was observed in rosemary (101.339 ± 0.501). In addition, the highest total flavonoid content (mg rutin/100 g fresh crop) of the analyzed was 5.397 ± 0.044 for parsley curly. Furthermore, sage showed the highest antioxidant activity (mg trolox/100 g fresh crop) (2.906 ± 0.019). On the other hand, DPPH radical scavenging activity % ranged from 1.567 ± 1.193 for green beans to 92.300 ± 1.015 for yellow sweet pepper. Also, DPPH radical scavenging activity (mg ascorbic acid/100 g fresh crop) was the highest (622.562 ± 9.093) for jujube. The analyzed Jordanian crops are considered sources of antioxidants. Values found by our research team are comparable with those found by other teams for some crops and different for others.