International Journal of Modern Biology and Medicine
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Table of Content for Vol. 13 No. 1, 2022

Evaluation of Antioxidant Activities of Different Kinds of Cauliflower
Ruo-Gu Xiong, Kailibinuer Tuersun, Dan-Dan Zhou, Hua-Bin Li
      
 PP. 1 - 7
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ABSTRACT: Cauliflower is a vegetable with rich nutritional properties, and cultivated widely. The antioxidant activities, total phenolic contents (TPC) and total flavonoid contents (TFC) of different kinds of cauliflower were evaluated and compared, including purple cauliflower, green cauliflower and white cauliflower. The antioxidant activities of 50% ethanol and 80% methanol extracts of three kinds of cauliflower were evaluated using ferric-reducing antioxidant power (FRAP) and Trolox equivalent antioxidant capacity (TEAC) assays, respectively. The TPC and TFC values of the extracts from three kinds of cauliflower were determined by the Folin-Ciocalteu method and AlCl3 colorimetry, respectively. The results showed that purple cauliflower curds possessed the highest FRAP, TPC and TFC values. This study was helpful for the public to select cauliflower.