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Open AccessArticle

Antioxidant Activities and Caffeic Acid Content in New Zealand Asparagus (Asparagus officinalis) Roots Extracts

1
Department of Food Science, University of Otago, Dunedin 9054, New Zealand
2
Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia
*
Author to whom correspondence should be addressed.
Antioxidants 2018, 7(4), 52; https://doi.org/10.3390/antiox7040052
Received: 4 March 2018 / Revised: 26 March 2018 / Accepted: 30 March 2018 / Published: 4 April 2018
Asparagus officinalis are perennial plants that require re-planting every 10–20 years. The roots are traditionally mulched in the soil or treated as waste. The A. officinalis roots (AR) contain valuable bioactive compounds that may have some health benefiting properties. The aim of this study was to investigate the total polyphenol and flavonoid contents (TPC and TFC, respectively) and antioxidant (2,2-diphenyl-1-picrylhydrazyl (DPPH), Oxygen Radical Absorbance Capacity (ORAC) and Ferric Reducing/Antioxidant Power (FRAP) assays) activities of New Zealand AR extract. The antioxidant activity decreased with a longer extraction time. View Full-Text
Keywords: asparagus roots; antioxidant activity; bioactive compounds asparagus roots; antioxidant activity; bioactive compounds
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Symes, A.; Shavandi, A.; Zhang, H.; Mohamed Ahmed, I.A.; Al-Juhaimi, F.Y.; Bekhit, A.E.-D. Antioxidant Activities and Caffeic Acid Content in New Zealand Asparagus (Asparagus officinalis) Roots Extracts. Antioxidants 2018, 7, 52.

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