Determination of Phenolic Compounds and Antioxidant Activity in Vegetables Consumed in Mekelle Tigray Ethiopia

Teklit G. Amabye, Frehiwot Mekonen


Vegetables are widely consumed in Mekelle and imported from different regions and zones of the countries. This study was performed to evaluate the phenolic content and antioxidant activity of vegetables commonly consumed in Mekelle. Kale, carrot, cabbage and barcoli were used in the study. This research studies in detail the contents of phenolic compounds determined by the Folin−Ciocalteu reagent and the antioxidant activities determined by DPPH (using diphenyl-p-picrylhydrazyl radical). Among all vegetables kale showed highest phenolic content followed by barcoli, cabbage and carrot   and the highest antioxidant activity were barcoli followed by kale, cabbage and carrot   which was expressed in % of DPPH consumption after 30 minutes of reaction.  The data shows the importance of antioxidant activity of vegetables in the diet. 


Organic Food; Bioactive Compounds; Vegetables; Antioxidant; DPPH

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Journal of Food Chemistry and Nutrition
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