Sutdy on the antioxidant activity of several common vegetables and fruits and the correlation between the content of pdyphenols and VC and the antioxidant activity

Objective:To explore the relationship of the antioxidant activity and total polyphenols and Vitamin C (VC) in several fruits and vegetables.Methods:2, 2-Diphenyl-1-picrylhydrazyl (DPPH) 2, 2-azino-bis- (3-ethylbenzoth iazoline-6-sulphonic acid) (ABTS) , Ferric Reducing Antioxidant Potential assay (FRAP) , Hydroxyl Radicals and Superoxide anion Radical were used to evaluate the antioxidant activity of ten fruits and vegetables.The Folin-Ciocalteu method and 2, 4dinitrophenylhydrazine method were used to determine the content of the total phenols and VC.We also make the correlation analysis between the content of polyphenols and VC and the antioxidant activity.Results:In the five methods (DPPH, ABTS, FRAP, Superoxide anion Radical and Hydroxyl Radicals) , string beans, string beans, orange, banana and orange had the strongest antioxidant activity in order, and the weakest was watermelon, watermelon, watermelon, carrot, cabbage in order.Antioxidant activity that determined by DPPH, ABTS FRAP about the fruit and vegetable coarse extraction liquid had the stronger correlation with polyphenols than VC.Conclusion:The content of polyphenols was stronger than VC in the influence of the fruit and vegetable antioxidant activity.