Antioxidant and free radical scavenging activities of some leafy vegetables

References

• Arnon DI. Copper enzymes in isolated chloroplasts, polyphenoloxidase in Beta vulgaris. Plant Physiol 1949; 24: 1–15
   PubMed Web of Science ®Google Scholar
• Association of Official Analytical Chemists. 1984. Official methods of analysis. 14th ed. Arlington, VA: Association of Official Analytical Chemists. pp 844–845.
   Google Scholar
• Bakshi DNG, Sensarma P, Pal DC. A lexicon of medicinal plants in India. Naya Prokash, CalcuttaIndia 1999
   Google Scholar
• Cawse PA. The determination of nitrate in soil by ultraviolet spectrophotometry. Analyst 1969; 92: 311–315
   Google Scholar
• Chaudhri RD. Herbal drugs industry: a practical approach to industrial pharmacognosy. Eastern Publishers, New DelhiIndia 1996
   Google Scholar
• Chopra RN, Nayer SL, Chopra IC. Glossary of Indian medicinal plants. NISCOM, CSIR, New DelhiIndia 1999
   Google Scholar
• Crozier A, Lean MEJ, McDonald MS, Black C. Quantitative analysis of the flavonoid content of commercial tomatoes, onion, lettuce and celery. J Agric Food Chem 1997; 45: 590–595
   Web of Science ®Google Scholar
• Dubious M, Gilles KA, Hamilton JK, Robers PA, Smith PC. Colorimetric method for determination of sugars and related Substances. Anal Chem 1956; 28: 350–356
   Web of Science ®Google Scholar
• Emmons CL, Peterson DM. Antioxidant activity and phenolic contents of oats, groats and hulls. Cereal Chem 1999; 76: 902–906
   Web of Science ®Google Scholar
• Ismail A, Marjan MZ, Foong CW. Total antioxidant activity and phenolic content in selected vegetables. Food Chem 2004; 87: 581–586
   Web of Science ®Google Scholar
• Jensen A. Chlorophyll and carotenoids. Handbook of physiological and biochemical methods, JA Hellebust, JS Craigie. Cambridge University Press, Cambridge, UK 1978; 5–70
   Google Scholar
• Kroyer GT. Red clover extract as antioxidant active and functional food ingredient. Innovative Food Sci Emerging Tech 2004; 5: 101–105
   Google Scholar
• Lin-Chin YR, Huang CY, Wen KC. Evaluation of quantitative analysis of flavonoid aglycones in Gingko biloba extract and its products. J Food Drug Anal 2000; 8: 289–296
   Google Scholar
• Lowry OH, Rosebrough NJ, farr AL, Randall RJ. Protein measurement with the Folin-phenol reagent. J Biol Chem 1951; 193: 265–275
   PubMed Web of Science ®Google Scholar
• Marderosian AD, Beutler JP, Fender W, Chambers J, Yoder R, Weinsteiger E, Senf J. 1980. Nitrate and oxalate contents of vegetable amaranth. Proceedings of the second Amaranth Conference. Emmaus, PA: Rodale Inc. pp 31–41.
   Google Scholar
• Nilsson J, Stegmark R, Akesson B. Total antioxidant capacity in different pea (Pisum sativum) varieties after blanching and freezing. Food Chem 2004; 86: 501–507
   Web of Science ®Google Scholar
• Prakash D, Pal M. Nutritional and antinutritional composition of vegetable and grain amaranth leaves. J Sci Food Agric 1991; 57: 573–583
   Web of Science ®Google Scholar
• Prakash D, Nath P, Pal M. Composition, variation of nutritional contents in leaves, seed protein, fat and fatty acid profile of Chenopodium species. J Sci Food Agric 1993; 62: 203–205
   Web of Science ®Google Scholar
• Prakash D, Joshi BD, Pal M. Vitamin C in leaves and seed oil composition of the Amaranthus species. Int J Food Sci Nutr 1995a; 46: 47–51
   PubMed Web of Science ®Google Scholar
• Prakash D, Nath P, Pal M. Composition and variation in vitamin C, carotenoids, protein, nitrate and oxalate in Celosia leaves. Plant Foods Hum Nutr 1995b; 47: 221–226
   Google Scholar
• Ragazzi E, Veronese G. Quantitative analysis of phenolic compounds after thin layer chromatographic separation. J Chromatogr 1973; 77: 369–375
   PubMed Web of Science ®Google Scholar
• Sahlin E, Savage GP, Lister CE. Investigation of the antioxidant properties of tomatoes after processing. J Food Comp Anal 2004; 17: 635–647
   Web of Science ®Google Scholar
• Sanchez-Rabaneda F, Jauregui O, Casals I, Andres-Lacueva C, Izquierdo-Pulido M, Lamuela-Raventos MR. Liquid chromatography/electrospray ionization tandem mass spectrometric study of the phenolic composition of cocoa (Theobroma cacao). J Mass Spectrom 2003; 38: 35–42
   PubMed Web of Science ®Google Scholar
• Vogel AI. A textbook of quantitative inorganic analysis. The English Language Book Society/Longman Group, London 1975
   Google Scholar
• Yen GC, Duh PD. Scavenging effect of methanolic extracts of peanut hulls on free radical and active oxygen. J Agric Food Chem 1994; 42: 629–632
   Web of Science ®Google Scholar