微波干燥对月柿果片不同区域酚类含量及色泽的影响

以月柿为原料,进行区域划分后,探究新鲜和不同微波干燥时间(11、13、15 min)、功率(415、485、555 W)、装载量(2.15、2.35、2.55 kg/m^(2))下月柿果片六个区域(A1、A2、B1、B2、C1、C2)水分、色泽和不同酚类组成及含量的变化。结果表明:新鲜月柿果片A2区域水分、总酚、总类黄酮、总黄烷醇及柿单宁含量最高,分别为81.92%、125.68、38.58、12.77、111.29 mg/g;微波干燥使月柿果片不同区域水分和不同酚类含量总体均降低,色泽由黄色变为棕黑色;微波干燥过程中,B2区域变化特征最显著,水分含量最低,最先出现褐变,随后蔓延至其它区域。不同指标相关性分析表明:总酚和柿单宁含量与亮度值(L^(*))呈显著正相关(P<0.05),和总色差(ΔE)呈显著负相关(P<0.05)。微波干燥会造成月柿果片色泽劣变,不再具备新鲜月柿色泽。其色泽变化与酚类自氧化反应有关,类黄酮类和黄烷醇类化合物不是造成月柿果片色泽劣变的原因。研究结果为月柿干制利用提供参考,进一步从酚类角度研究调控月柿色泽变化的方法.

基于FT-NIR光谱技术快速定量分析米糠中结合态与游离态酚类含量

针对新鲜米糠酚类含量检测的时效性不足的问题,本文建立了一种基于傅里叶转化近红外光谱技术(FTNIR)的米糠酚类组分快速无损检测方法。以多批次的新鲜米糠作为实验原料,定量分析了其游离态酚类、结合态酚类以及总酚含量,构建了基于全波段和特征波段的偏最小二乘回归(PLSR)、支持向量机(SVM)、BP人工神经网络(BPNN)的预测模型。结果表明:在全波段数据建模中,基于PLSR模型的预测结果(结合态、游离态以及总酚)相对最佳,对应的R_(p)^(2)为0.944、0.943和0.937,RPD为3.031、2.779和2.863;采用竞争适应性重加权采样法(CARS)和连续投影算法(SPA)分别提取了4~8个特征波段,其中基于CARS-PLSR(结合态、游离态以及总酚)预测效果相对最佳,对应的R_(p)^(2)为0.953、0.932和0.944,RPD为3.301、2.759和3.031,建模的运行时间缩短2倍,仅需2 s,符合米糠中酚类物质检测的时效性需求。本研究结果证实了基于FT-NIR技术可以实现米糠中酚类含量组分的快速定量检测。

基于胶束增强荧光法的高温煤焦油中酚类含量测定研究

基于胶束增强荧光法测定高温煤焦油中酚类含量。取100 m L的煤焦油样品,将样品放入带有温度计的蒸馏烧瓶中,随后再将样品转放到蒸馏仪器转子中经过对蒸馏烧瓶的加热,再用调节弹簧对连接仪器的连接部分进行加紧,防止气体泄漏,随后再将煤焦油进行温度段位划分启动真空装置,观察蒸馏装置中的空余体积,防止样品在蒸馏装置中产生爆沸现象或者起泡现象,经过煤焦油的蒸馏实验可以得到煤焦油中的杂质较多的酚类化合物,测定高温煤焦油中酚类含量。结果表明胶束荧光灯对不同温度阶段的煤焦油酚类测定在实验初始状态下酚类含量呈不同斜率的线性增长,当温度段达到高温状态时,酚类含量的测定曲线逐渐归于平稳状态。基于胶束增强荧光法的高温煤焦油中酚类含量测定方法具备有效性。

光照强度对豌豆、萝卜芽苗菜营养品质及酚类含量的影响

为研究光照强度对豌豆、萝卜芽苗菜的营养品质及酚类含量的影响,以"绿山谷麻豌豆2号"和"绿山谷白水晶萝卜3号"为材料,探究其生长过程中的生长特性(株高、茎粗、地上部鲜质量、地上部干质量)、营养品质(可溶性糖含量、可溶性蛋白含量、维生素C含量)及酚类含量(总酚含量、总黄酮含量)的动态变化。结果表明:豌豆芽苗菜中,处理B [30μmol/(m^(2)·s)]的地上部鲜质量最高,为0.453 g;处理A [20μmol/(m^(2)·s)]的总酚含量、黄酮含量最高,分别为471.14 ng/L、2.30 mg/g;随着芽苗菜生长时间的增加,其可溶性糖、可溶性蛋白含量、维生素C含量均在逐渐增加。萝卜芽苗菜中,处理D [100μmol/(m^(2)·s)]相比于其他处理,其地上部鲜质量、可溶性糖、维生素C含量和总酚含量均为最高。综上,在豌豆芽苗菜生产中,光照强度30μmol/(m^(2)·s)能提高产量,20μmol/(m^(2)·s)能提升营养品质和酚类含量,建议根据需求选择光照强度;萝卜芽苗菜中,100μmol/(m^(2)·s)的光照强度不仅可以提高产量还能改善营养品质。

豌豆萌发过程中生长特性、酚类含量及抗氧化性变化

为阐明萌发对豌豆种子酚类物质及抗氧化性的影响,以3个豌豆品种(‘16WDS017’、‘16WDS018’和‘16WDS021’)为材料,研究其萌发过程中不同生长期的生长特性(苗长、茎粗、根粗和根长等)、酚类(总酚和总黄酮)含量及抗氧化性(ABTS自由基清除力和FRAP亚铁还原力)的动态变化。结果表明,‘16WDS017’豌豆芽苗菜的生物产量(127.06 g/100株)及可食部分鲜重(38.93 g/100株)最高;与未萌发的种子相比,萌发显著提高芽苗菜的酚类含量和抗氧化性,且随着萌发时间的延长,其总酚、总黄酮含量及抗氧化性均呈逐渐上升的趋势;同时‘16WDS021’豌豆芽苗菜相比于其他2个品种,其酚类含量和抗氧化性更高。此外,苗长与根长、酚类含量及抗氧化性之间存在着极显著正相关关系,总酚、总黄酮含量与抗氧化性之间呈极显著正相关性。综上所述,豌豆萌发时间越长,越有利于酚类物质的积累及增强抗氧化性。

豆类种子及其芽苗菜的营养品质、功能性成分及抗氧化性研究

为阐明萌发对黑大豆(Glycine max)、红小豆(Vigna angularis)和豌豆(Pisum sativum L)的影响,研究了其种子及萌发后形成芽苗菜的生长特性(总质量、可食部分鲜重、可食率、苗长、含水量)、营养品质(粗蛋白和可溶性糖含量)、功能性成分(总酚、总黄酮含量)和抗氧化性(DPPH自由基清除力、ABTS自由基清除力、FRAP亚铁还原力)。结果表明,3个豆类种子中,黑大豆的营养品质、酚类含量和抗氧化性显著高于红小豆和豌豆。3个豆类芽苗菜以豌豆苗的总质量(12.83 g/10株)、苗长(16.02 cm)和含水量(93.82%)最高;黑大豆芽苗菜的可食部分鲜重(5.87 g/10株)和可食率(71.03%)最高;豌豆苗的可溶性糖含量(0.75 mg/g)、总黄酮含量(7.09 mg/g DW)最高;黑大豆芽苗菜的总酚含量(4.28 mg/g DW)最高、ABTS自由基清除力(110.39μmol/g DW)和FRAP亚铁还原力(75.52 mmol/g DW)最强。萌发显著降低了3个豆类的可溶性糖含量,提高了粗蛋白含量;黑大豆萌发以后酚类含量和抗氧化性显著降低,而红小豆和豌豆萌发后显著提高了其酚类含量和抗氧化性。此外,酚类含量与抗氧化性之间存在着显著的正相关性。因此,黑大豆种子、红小豆芽苗菜和豌豆芽苗菜具有较高的营养价值,含有丰富的酚类物质和抗氧化性。

RP-HPLC法同时测定枸杞子中5个酚酸类成分的含量

目的:建立RP-HPLC法同时测定不同产地、同产地不同种之间、同产地不同野生与人工栽培枸杞子中原儿茶醛、儿茶素、表儿茶素、咖啡酸和阿魏酸的含量。方法:使用快速溶剂萃取仪(ASE 350)用50%甲醇水溶液提取出酚酸类成分,采用Spursil C18-EP(250 mm×4.6 mm,5μm)色谱柱;流动相为甲醇-0.04%冰乙酸水溶液梯度洗脱,流速1.0 mL·min-1,检测波长280 nm,柱温30℃。结果:原儿茶醛、儿茶素、表儿茶素、咖啡酸和阿魏酸的进样浓度分别在24.05～601.2 mg·L-1、4.396～109.9 mg·L-1、17.06～426.6 mg·L-1、0.7104～17.76 mg·L-1、1.085～27.12 mg·L-1范围内与峰面积呈良好的线性(r=0.9995～0.9998);平均加样回收率(n=6)分别为97.4%、97.7%、98.7%、95.5%、96.3%。结论:本方法快速、准确,重现性好,适用于枸杞子中5个酚酸类成分的含量测定,可为枸杞的质量控制提供依据。

31种黄酮、酚酸类化合物和10种中药清除DPPH能力考察

目的:考察中药中黄酮、酚酸类成分清除DPPH自由基活性及构效关系,中药乙醇提取物清除DPPH自由基的活性及其与黄酮、酚酸类成分总量之间的关系。方法:以中药中常见的31种黄酮、酚酸类化合物和10种中药为研究对象,以DPPH法对上述41个样品的抗氧化活性进行评价,以高效液相色谱-库仑阵列检测技术检测黄酮及酚酸类化合物的氧化电位,以Folin-C iocalteu法测定中药中黄酮和酚酸类成分的总量。结果:31种化合物清除DPPH自由基的能力有很大差别,其中以(-)-EGCg清除DPPH自由基的能力最强,其IC50值为6.7μmol.L-1;氧化电位值50 mV;提取物中,茶叶提取物中总黄酮和酚酸类成分的含量最高,为82.9%(以芦丁计),清除DPPH自由基能力最强,IC50值为0.012 g.L-1;红花醇提物总黄酮和酚酸类成分的含量最低,为7.01%(以芦丁计),其清除DPPH自由基能力最弱,其IC50值为1.3 g.L-1。结论:黄酮、酚酸类成分清除DPPH自由基的能力与化合物中酚羟基的取代个数和位置有关;中药清除DPPH自由基能力(Y)与总黄酮和酚酸类成分含量(X)之间存在相关性,Y=7.779X-0.48,r=0.929 5,即总黄酮和酚酸类成分含量高,清除DPPH自由基能力强。

外源脱落酸处理对葡萄果实及葡萄酒中抗氧化成分的影响

以天津蓟州区栽培的“美乐”和“赤霞珠”葡萄为试验品种,分别在其始熟期的初、中和末期3个阶段利用外源脱落酸(200 mg/L)处理果实,采用分光光度法测定葡萄和葡萄酒中酚类总含量和抗氧化活性,利用液质联用技术分析花色苷的含量和组成。研究结果表明:始熟期的外源脱落酸处理对成熟果实的质量、可溶性固形物、可滴定酸和pH值,以及葡萄籽的酚类含量和抗氧化活性没有显著影响,但对葡萄皮和葡萄酒的酚类物质含量和活性具有显著影响。在始熟期中期(30%~50%果实转色)以前,对果实喷施外源脱落酸可以显著提高葡萄皮和葡萄酒的酚类总含量、花色苷总含量和抗氧化活性。始熟期外源脱落酸处理使“美乐”和“赤霞珠”果实的酚类总含量分别提高了14%~39%和73%~172%,花色苷总含量和抗氧化活性分别提高了18%~143%和88%~178%;外源脱落酸处理使葡萄酒的3个指标(酚类总含量、花色苷总含量和抗氧化活性)分别提高了17%~69%、18%~36%和21%~46%,而这些影响可以有效改善葡萄酒的感官品质和营养价值。外源脱落酸处理时期的精准控制可以提高酿酒葡萄及葡萄酒中酚类物质含量及抗氧化作用,进而提高葡萄酒品质和营养价值。

茶叶提取物除臭机理初探

通过聚乙烯吡咯烷酮 (PVP)对茶叶提取物中多酚类含量及除臭效果影响的研究 ,认为茶叶提取物除臭可能主要为茶多酚的作用 ,并且可能是儿茶素 B环上的 - OH提供 H+同 NH3

矮垂头菊不同极性溶剂萃取物的抗氧化活性研究

为了研究矮垂头菊植物的抗氧化活性,本文采用DPPH自由基清除法、ABTS自由基清除法、羟基自由基清除法、超氧自由基清除法、一氧化氮自由基清除法和铁还原/抗氧化能力(FRAP)测定法六种抗氧化对矮垂头菊粗提物(CE)、正己烷相(HE)、乙酸乙酯相(EAE)、正丁醇相(BE)、水相(WE)等5个不同极性溶剂萃取物的抗氧化活性进行评价,并探讨抗氧化活性与总酚和总黄酮含量之间的关系。结果显示矮垂头菊不同极性溶剂的萃取物均有抗氧化活性,且抗氧化活性与总黄酮和总酚含量密切相关,其中BE中总黄酮含量最高可达588.02±10.18 mg 芦丁/g,总酚含量最高可达568.49±8.14 mg 没食子酸/g,且自由基清除能力和FRAP值均高于其它组分,但HE中总黄酮和总酚含量及抗氧化活性均较低。结果表明矮垂头菊EAE萃取物和BE萃取物具有很强的自由基清除能力,可作为潜在的天然抗氧化剂开发。

基于药物体系质量评价模式的柴胡质量表征关联分析研究

目的:运用药物体系质量评价模式对柴胡饮片进行质量表征及关联分析,以有效地评价柴胡饮片的质量。方法:采用HPLC法同时测定柴胡饮片中药物体系关联成分芦丁、柴胡皂苷c、柴胡皂苷a、柴胡皂苷d的含量,同时表征主要黄酮类成分含量和及主要皂苷类成分含量和,并采用可见分光光度法测定柴胡饮片中总酚类成分含量。结果:基于药物体系质量评价模式,对柴胡饮片中有效指标性成分含量及其相对比值进行质量表征,同时将不同批次的饮片与经过药效验证的基准饮片进行关联度分析。结果表明,样品7、8、14中有效指标性成分含量总体高于基准批号5,批号6中有效指标性成分含量与基准批次饮片5相近,样品7、8、13、14与基准批次饮片5关联度较高。综合质量表征及关联分析结果,样品7、8、14、5、13的品质居优。结论:基于药物体系质量评价模式对柴胡饮片的质量进行评价,通过有效指标性成分含量及其相对比值的质量表征,以经过药效验证的饮片为基准,结合关联度分析,可综合全面地评价柴胡饮片的质量,为柴胡饮片的资源筛选、药物原料的质量控制和应用提供依据,同时为中药质量评价提供了方法学及其应用借鉴。

Responses of Photosynthetic Pigment, Phenol and Total Saponin Contents of Panax notoginseng to Supplemental UV-B under Field Conditions

[Objective] The aim of this study was to investigate the content changes and their correlations of the photosynthetic pigment,phenols,including total phenols,total flavonoids and anthocyanins,and total saponins of the one-year-old P.notoginseng plants under supplemental UV-B stress in fields.[Method] The one-year-old plants were irradiated by UV-B in field for 1 min per day,and the plants under the UV-B lamp were regarded as a circle center,achieving an annular leaf-sampling.The photosynthetic pigment,phenols and total saponins of the leaves were determined spectrophotometrically.[Result] With the increase of sampling radius,the supplemental UV-B intensity decreased significantly,the contents of chlorophyll （Chl） a,Chl b,Chl （a＋b）,carotenoid （Car） and total photosynthetic pigment （Chl＋Car） of the leaves increased extremely significantly,the Chl a/b and total phenol content （TPC） decreased extremely significantly,but the Chl （a＋b）/Car changes were not significant.The contents of total flavonoids,anthocyanins and saponins all increased due to the increasing of UV-B,displaying dose effects.The UV-B intensity was positively correlated with the Chl a/b,and negatively with the Chl a,Chl b,Chl （a＋ b）,Car and （Chl＋Car） contents; and the two of TPC,total flavonoid content （TFC）,total anthocyanin content （TAC） and total saponin content （TSC） were positively correlated,all reaching extremely significant level.The UV-B intensity was positively and significantly correlated with the total flavonoid content （TFC）,negatively and significantly with the Chl （a＋b）/Car,and positively and insignificantly with the TPC,TAC and TSC.[Conclusion] For one-year-old plants of P.notoginseng,UV-B can decrease the contents of the Chl a,Chl b,Chl （a＋b）,Car and （Chl＋Car） and increase the Chl a/b and TPC,and,furthermore,induce the increases of the TFC,TAC and TSC in a dose-dependent manner.However,UV-B can hardly change the Chl （a＋b）/Car.The supplemental UV-B of well-suited dose might be one of the effective measures to improve the TSC of P.notoginseng.

The Anti-allergic Activity of Polyphenol Extracted from Five Marine Algae

Natural polyphenol has been widely believed to be effective in allergy remission. Currently, most of the natural poly- phenol products come from terrestrial sources such as tea, grape seeds among others, and few polyphenols have been developed from algae for their anti-allergic activity. The aim of the study was to screen some commercial seaweed for natural extracts with anti-al- lergic activity. Five algae including Laminaria japonica, Porphyra sp., Spirulina platensis, Chlorella pyrenoidosa and Scytosiphon sp were extracted with ethanol, and the extracts were evaluated for total polyphenol contents and anti-allergic activity with the hyalu- ronidase inhibition assay. Results showed that the total polyphenol contents in the ethanol extracts ranged from 1.67% to 8.47%, while the highest was found in the extract from Scytosiphon sp. Hyaluronidase inhibition assay showed that the extracts from Scyto- siphon sp. had the lowest IC50, 0.67 mg mL-1, while Chlorella pyrenoidosa extract had the highest IC50, 15.07 mg mL-1. The anti-allergic activity of Scytosiphon sp. extract was even higher than the typical anti-allergic drug Disodium Cromoglycate （DSCG） （IC50=1.13 mg mL-1）, and was similar with natural polyphenol from Epigallocatechin gallate （EGCG） （IC50 = 0.56 mg mL-l）. These results indicated that the ethanol extract of Scytosiphon sp. contains a high concentration of polyphenol with high anti-allergic activ- ity. Potentially Scytosiphon sp. can be developed to a natural anti-allergic compound for allergy remission.

Comparison of Antioxidant and Antimicrobial Activities of Methanolic Extracts of the Artemisia sp.Recovered by Different Extraction Techniques

The polyphenol content,antioxidant and antimicrobial activities of the extracts obtained by classical, ultrasonic and Soxhlet extractions from dry aerial parts of two Artemisia species(Artemisia vulgaris and Artemisia campestris)were compared.Ultrasound positively affected the yield of extractive substance and the kinetics of extraction,but the extract obtained by the classical extraction showed the highest antioxidant activities and contained higher total contents of phenolic compounds and flavonoids than the extracts obtained by two other extraction techniques.Both flavonoid aglycones(apigenin,quercetin,quercetin 3,3′-dimethyl ether)and flavonoid glycosides(rutin,hyperoside and kaempferol 3-rhamnoside)were identified by thin layer chromatograph(TLC)analysis in the extracts from both species.A.campestris extracts were richer in quercetin than A.vulgaris and its antimicrobial activity was also better than A.vulgaris.Extracts obtained from both species were found to be more effective on the tested yeasts than bacteria.The kinetics of the total extractive substances,such as phenolic,flavonoids and quercetin extraction,was successfully described by the model of unsteady-state diffusion.

Various Temperature of Vacuum and Conventional Roasting on Color Alteration and Polyphenols Content of Cocoa Powder

This study has the objective to found out the temperature and raosting time of cocoa powder in order to gain color, aroma and taste favored by the panelist and has high polyphenol content. The roasting time in this research has been determined 35 min, and roasting temperature of 80, 90, 100, 110, 120, 130, 140 and 150 ℃ with vacuum and conventional system. From those temperatures ranges, we would take the three best levels according to organoleptic test result. The three selected temperatures would be tested for changing in polyphenol content during roasting process. Color alteration would be physically analyzed using color reader （PCE-RGB）. However, phenol total content was analyzed using colorimetric method of Folin-Ciocalteu. Result of this study showed that color alteration percentage （RGB model analysis） during conventional roasting is higher （43%） compared with vacuum roasting system （2%） Subsequently, organoleptic test result showed that from roasting temperatures between 80 ℃ and 150 ℃, cocoa powder favored by the panelist were those that was treated in temperature 100 ℃, 110 ℃ and 120 ℃. Other results indicated that vacuum roasting implementation could increase polyphenol content. While vacuum roasting of 60.8 cm Hg in 120 ℃ with roasting time of 25 min has obtained 10.57% total phenolic, or increasing as much as 1.22%.

Cluster Analysis of Polyphenols and Organic Acids in 11 Different Brand Cigarette Samples at Home and Abroad

The objective of this research was to investigate the differences between local cigarette and foreign cigarette and supplied a base for improving the quality of cigarette. Different kinds of polyphenols and organic acids in 11 different brand cigarette samples at home and abroad were classified by the method of cluster analysis. The results indicated that the 11 samples could be classified into 2 classes. Suyan, Furongwang, Chinese, Baisha, Dihao, Yunyan, Hongtashan belonged to type 1; foreign cigarettes that represented by Marboro, Blue pacific and Brazil cigarette belonged to type 2. The content of malic acid and citric acid in type 1was higher than type 2, the content of malonic acid was higher in type 2, and there is no difference between the type 1 and type 2 about the content of polyphenols. In conclusion, the content of malic acid and citric in Chinese cigarettes was higher than foreign, but the content of malonic acid was lower than foreign. There is no difference between Chinese cigarettes and foreign cigarettes about the content of polyphenols.

Effect of Storage Time and Temperature on Phenolic, Flavonoid Contents and Antioxidant Properties of Milled Rice

The objective of this study was to determine the phenolic, flavonoid contents and amioxidant properties in the milled rice cv. Khaw Dawk Mali 105 during storage for 0-7 months at different temperatures. The total phenolic content of non-stored rice was 17.02 mg/g and 7-month stored rice at 25℃ was 6.07 ＋ 0.01 mg/g while storage for 7 months at 37 ℃, the phenolic contents was 7.29±0.35 mg/g. The total flavonoid content of non-stored rice was 13.26 ± 0.01 mg/g and 7 month stored rice at 25 ℃ was 6.74±0.01 mg/g while storage for 7 months at 37℃, the flavonoid content was 6.45 ± 0.12 mg/g. The antioxidant property determined by 1, 1-diphenyl-2-picrylhydrazyl （DPPH） radical expressed in the value of EC50 （DPPH） of non-stored rice was 0.27 mg/mL and 7-month stored rice at 25℃ was 12.15 mg/mL while storage for 7 months at 37℃, the antioxidant property was 6.34 mg/mL. The antioxidant property determined by lipid peroxidation expressed in the value of EC50 （lipid peroxidation） of non-stored rice was 0.12 mg/mL and 7 month stored rice at 25℃ was 1.18 rag/mL while storage for 7-months at 37 ℃, the antioxidant property was 1.10 mg/mL. The results showed that storage time at 25℃ and 37 ℃ caused decrease of extractable phenolic and flavonoid contents and antioxidant activities of the milled rice however 7-month stored milled rice at 37 ℃ milled rice at 25 ℃.

Analyses on Phenolic Composition and Content of Pomegranate

In order to reveal difference of phenolic substances and the content in the different varieties of pomegranate fruit and different mature period. The article uses 3 different fruit color phenotype （white, red, green） pomegranate cultivars as materials, the peel were determined by high performance liquid chromatography respectively （composition and content of phenolic compounds in the seeds and juice）. Results shows that the varieties of pomegranate peel and seeds were detected in 13 kinds of phenols, juice was detected in 12 type, and which did not detect epicatechin. At the same time, there was a significant difference in different parts of different varieties of pomegranate phenolic content.

In vitro antioxidant activity of callus culture of carrot （Daucus carom）

Carrot （Daucus carom） is a valuable source of health promoting ingredients such as anthocyanin, carotenes, phenolic compounds etc. These substances are important to man as a source of pharmaceuticals, fragrance, agrochemicals as well as food additives and used for prevention of many chronic diseases. Since these activities may be correlated with the presence of antioxidant compounds, extract of carrot and carrot callus were evaluated for their anthocyanin, flavonoids and total phenolic content as well as total antioxidant activity. Anthocyanin content was measured by spectrophotometric method. Total phenols and flavonoids were analyzed according to the Folin-Ciocalteu method and total antioxidant activity was assessed by ferric reducing/antioxidant power （FRAP） assay. Anthocyanin, flavonoids and total phenolic content were estimated to be 9.36 mg%, 46.96 mg% and 57.01 mg% for callus and 6.82 mg%, 32.96 mg% and 42.69 mg% for carrot, respectively, on fresh weight basis. The total antioxidant activity for the callus and carrot was found to be 51.13 mg, 118.77 mg, 91.08 mg and 140.08 mg equivalent and 79.40 mg, 184.44 mg, 141.43 mg and 217.52 mg equivalent to gallic acid, vitamin C, butylated hydroxyanisole （BHA） and trolox, respectively, when expressed per 100 g on fresh weight basis. The antioxidant activity of fresh carrot was found to be higher compared to its callus.