Determination of Total Phenolics, Flavonoids and Antioxidant Capacity of Methanolic Extracts of Some Brassica Seeds

  • Maria DoiniÅ£a Borș Faculty of Food Science and Technology. University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca
  • Sonia Socaci Faculty of Food Science and Technology. University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca
  • Maria Tofană Faculty of Food Science and Technology. University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca
  • Vlad Mureșan Faculty of Food Science and Technology. University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca
  • Ana Viorica Pop Faculty of Food Science and Technology. University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca
  • Melinda Nagy Faculty of Food Science and Technology. University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca
  • Romina Vlaic Faculty of Food Science and Technology. University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca
DOI: https://doi.org/10.15835/buasvmcn-fst:10469
Keywords: Antioxidant capacity, flavonoids, mustard seeds, polyphenols, radish seeds.

Abstract

Cruciferous vegetables are rich in nutrients and bioactive compounds. Seeds are highly nutritious and they are becoming more and more popular in nowadays diets. In the present study various types of radish and mustard seeds were evaluated on the basis of the total phenolic content (TPC), total flavonoid content (TFC) and the antioxidant potential, using simple spectrophotometric methods.

Author Biography

Maria DoiniÅ£a Borș, Faculty of Food Science and Technology. University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca

PhD student

Food science and technology faculty

References

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Published
2014-11-25
Issue
Vol. 71 No. 2 (2014): Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology
Section
Short communications
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