Bioactive Potential of Marine and Terrestrial Vegetables: A Comparative Study

Amit Jaiswal; Gaurav Rajauria; Nissreen Abu-Ghannam

doi:10.21427/jxf1-2a13

Bioactive Potential of Marine and Terrestrial Vegetables: A Comparative Study

Amit Jaiswal, Gaurav Rajauria, Nissreen Abu-Ghannam

Research output: Contribution to conference › Paper › peer-review

Abstract

Polyphenols are extensively used in food, beverage, pharmaceuticals and nutraceutical industry for their positive effects on human health. Present study was designed to estimate the differences in polyphenols level and antioxidant capacity between marine and terrestrial vegetables. Considerable variations in the total phenolic content (TPC) and total flavonoid content (TFC) were observed, which ranges from 20.4 to 140.2 mg GAE/g of extracts (dw) for TPC and 15.4 to 50.4 mg QE/g of extracts (dw) for TFC. Furthermore, antioxidant capacity was confirmed by all the extracts. Results showed that marine vegetables had significantly higher polyphenols content and antioxidant property compared to terrestrial counterparts.

Original language	English
DOIs	https://doi.org/10.21427/jxf1-2a13
Publication status	Published - 2012
Event	International Conference on Food Safety, Quality and Nutrition (ICFSQN) - Manchester, United Kingdom Duration: 11 Apr 2012 → 13 Apr 2012

Conference

Conference	International Conference on Food Safety, Quality and Nutrition (ICFSQN)
Country/Territory	United Kingdom
City	Manchester
Period	11/04/12 → 13/04/12

Keywords

Polyphenols
food
beverage
pharmaceuticals
nutraceutical
human health
marine vegetables
terrestrial vegetables
antioxidant capacity
total phenolic content
total flavonoid content

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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10.21427/jxf1-2a13Licence: CC BY-NC-SA

Cite this

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title = "Bioactive Potential of Marine and Terrestrial Vegetables: A Comparative Study",

abstract = "Polyphenols are extensively used in food, beverage, pharmaceuticals and nutraceutical industry for their positive effects on human health. Present study was designed to estimate the differences in polyphenols level and antioxidant capacity between marine and terrestrial vegetables. Considerable variations in the total phenolic content (TPC) and total flavonoid content (TFC) were observed, which ranges from 20.4 to 140.2 mg GAE/g of extracts (dw) for TPC and 15.4 to 50.4 mg QE/g of extracts (dw) for TFC. Furthermore, antioxidant capacity was confirmed by all the extracts. Results showed that marine vegetables had significantly higher polyphenols content and antioxidant property compared to terrestrial counterparts.",

keywords = "Polyphenols, food, beverage, pharmaceuticals, nutraceutical, human health, marine vegetables, terrestrial vegetables, antioxidant capacity, total phenolic content, total flavonoid content",

author = "Amit Jaiswal and Gaurav Rajauria and Nissreen Abu-Ghannam",

year = "2012",

doi = "10.21427/jxf1-2a13",

language = "English",

note = "International Conference on Food Safety, Quality and Nutrition (ICFSQN) ; Conference date: 11-04-2012 Through 13-04-2012",

}

TY - CONF

T1 - Bioactive Potential of Marine and Terrestrial Vegetables

T2 - International Conference on Food Safety, Quality and Nutrition (ICFSQN)

AU - Jaiswal, Amit

AU - Rajauria, Gaurav

AU - Abu-Ghannam, Nissreen

PY - 2012

Y1 - 2012

N2 - Polyphenols are extensively used in food, beverage, pharmaceuticals and nutraceutical industry for their positive effects on human health. Present study was designed to estimate the differences in polyphenols level and antioxidant capacity between marine and terrestrial vegetables. Considerable variations in the total phenolic content (TPC) and total flavonoid content (TFC) were observed, which ranges from 20.4 to 140.2 mg GAE/g of extracts (dw) for TPC and 15.4 to 50.4 mg QE/g of extracts (dw) for TFC. Furthermore, antioxidant capacity was confirmed by all the extracts. Results showed that marine vegetables had significantly higher polyphenols content and antioxidant property compared to terrestrial counterparts.

AB - Polyphenols are extensively used in food, beverage, pharmaceuticals and nutraceutical industry for their positive effects on human health. Present study was designed to estimate the differences in polyphenols level and antioxidant capacity between marine and terrestrial vegetables. Considerable variations in the total phenolic content (TPC) and total flavonoid content (TFC) were observed, which ranges from 20.4 to 140.2 mg GAE/g of extracts (dw) for TPC and 15.4 to 50.4 mg QE/g of extracts (dw) for TFC. Furthermore, antioxidant capacity was confirmed by all the extracts. Results showed that marine vegetables had significantly higher polyphenols content and antioxidant property compared to terrestrial counterparts.

KW - Polyphenols

KW - food

KW - beverage

KW - pharmaceuticals

KW - nutraceutical

KW - human health

KW - marine vegetables

KW - terrestrial vegetables

KW - antioxidant capacity

KW - total phenolic content

KW - total flavonoid content

U2 - 10.21427/jxf1-2a13

DO - 10.21427/jxf1-2a13

M3 - Paper

Y2 - 11 April 2012 through 13 April 2012

ER -

Bioactive Potential of Marine and Terrestrial Vegetables: A Comparative Study

Abstract

Conference

Keywords

UN SDGs

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