when polyphenol content increased, but the ability to remove free radicals decreased in vegetables?
Thank you so much!
Dear Vo!
Firstly, Polyphenol are known to have antioxidant activity but their quantity doesn't means their quality (or activity).
Secondly, it depends on the type of polyphenols and the antioxidant assay used: some families of polyphenols will be more active as reducing agents while other will be better as free radical scavengers...
In general you should check the trend in 2 or 3 different assays before conclusion.
Regards!
NOBOSSE.
Polyphenol is a group of compounds. After plucking some simple polyphenols converted into higher molecule polyphenols and some other molecules due to oxidation. A decreasing trend of polyphenols was seen after plucking which generally does not effect the antioxidant activity. Besides, the antioxidant capacity of all the polyphenols is not same.
Dear Vo,
I agreed with Mr. Nobosse when Polyphenolic compounds increase does not means that thier activity will increase. may be those phenolic do not have potent antioxidant activity
Regards
The antioxidant activity of phenolic compounds also depends on synergistic and antagonistic effects between these compounds. Please see the attached articles and also Pinelo et al (2004). Journal of Agricultural and Food Chemistry, 52, 1177-1180.
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