Antioxidant Activity of Brassica Oleracea L., Allium Cepa L. and Beta Vulgaris L. Extracts

Extracts of three vegetables very used in Romanian cuisine, Brassica oleracea L., Allium cepa L. and Beta vulgaris L. were obtained by continuous and ultrasonical extraction methods. Antioxidant activity of extracts was tested using a new flow injection analysis method with chemiluminescence detection (FIA-CL) developed by our group for rapid total antioxidant capacity (TAC) determination. DPPH free radical scavenging method was also used for antioxidant activity. Total phenols (TP), total flavonoids content and anthocyanins were determined spectrophotometrically for obtained extracts. This study illustrates that phenols have a considerable contribution to the antioxidant activity of analyzed vegetables.