%0 Journal Article
	%A C. P. Parente and  M. J. Reis Lima and  E. Teixeira-Lemos and  M. M. Moreira and  Aquiles A. Barros and  Luís F. Guido
	%D 2013
	%J International Journal of Nutrition and Food Engineering
	%B World Academy of Science, Engineering and Technology
	%I Open Science Index 79, 2013
	%T Phenolic Content and Antioxidant Activity Determination in Broccoli and Lamb’s Lettuce
	%U https://publications.waset.org/pdf/16326
	%V 79
	%X Broccoli has been widely recognized as a wealthy
vegetable which contains multiple nutrients with potent anti-cancer
properties. Lamb’s lettuce has been used as food for many centuries
but only recently became commercially available and literature is
therefore exiguous concerning these vegetables. The aim of this work
was to evaluate the influence of the extraction conditions on the yield
of phenolic compounds and the corresponding antioxidant capacity of
broccoli and lamb’s lettuce. The results indicate that lamb’s lettuce,
compared to broccoli, contains simultaneously a large amount of total
polyphenols as well as high antioxidant activity. It is clearly
demonstrated that extraction solvent significantly influences the
antioxidant activity. Methanol is the solvent that can globally
maximize the antioxidant extraction yield. The results presented
herein prove lamb’s lettuce as a very interesting source of
polyphenols, and thus a potential health-promoting food.

	%P 562 - 565