Flavonoid content and antioxidant activity of vegetables from Indonesia.

Extracts from 11 vegetables of Indonesian origin were screened for flavonoid content, total phenolics, and antioxidant activity. The flavonols myricetin, quercetin, and kaempferol and flavones luteolin and apigenin were quantified by HPLC. Flavonoid content in mg/100 g fresh weight (fw) was apparently initially reported for H.B.K. (52.19), (52.19), Less. (6.39), (Burm.f.) Merr (5.43), (Jacq.) Willd. (3.93), (Poir.) Bl. (2.27), and (Jack) R.M.Sm (1.18). The flavonoid content of the vegetables studied were mainly quercetin and kaempferol and ranged from 0.3 to 143 mg/100 g fw, with the highest level found in (L) Merr. H.B.K. had the greatest total phenols among the vegetables analysed, with 1.52 mg GAE/100 g fw. Less. and H.B.K. had the highest antioxidant activity as measured by ferric cyanide reducing power, DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS (2,2'-azino-bis-(3-ethylbenzthiazoline-6-sulphonic acid) scavenging, and inhibition of linoleic acid oxidation. Therefore, (L) Merr, H.B.K., and were identified as potentially rich sources of dietary flavonoids and antioxidants.