Antioxidant Activity of Northern and Northeastern Thai Foods Containing Indigenous Vegetables

Authors

  • Plernchai Tangkanakul Institute of Food Research and Product Development, Kasetsart University, P.O. Box 1043, Kasetsart, Chatuchak, Bangkok 10900, Thailand.
  • Gassinee Trakoontivakorn Institute of Food Research and Product Development, Kasetsart University, P.O. Box 1043, Kasetsart, Chatuchak, Bangkok 10900, Thailand.
  • Payom Auttaviboonkul Institute of Food Research and Product Development, Kasetsart University, P.O. Box 1043, Kasetsart, Chatuchak, Bangkok 10900, Thailand.
  • Boonma Niyomvit Institute of Food Research and Product Development, Kasetsart University, P.O. Box 1043, Kasetsart, Chatuchak, Bangkok 10900, Thailand.
  • Karuna Wongkrajang Institute of Food Research and Product Development, Kasetsart University, P.O. Box 1043, Kasetsart, Chatuchak, Bangkok 10900, Thailand.

Keywords:

local Thai foods, indigenous vegetable, antioxidant capacity, total phenolic, nutritive value, functional foods

Abstract

Antioxidant capacities were demonstrated between 13.25–86.00 mg vitamin C equivalent (VCE) per 100 g in 10 Northern foods and 4.63–176.71 mg VCE per 100 g in 10 Northeastern foods. The food that possessed the greatest antioxidant capacity was Sup ma khuea pro, and can be displayed from high to low as Kaeng phak seing da > Kaeng dok sa lae > Kaeng hed la ngok > Kaeng phak huan > Kaeng kae > Sup phak sa meg > Kaeng ka noon on > Kaeng dok ma rum> Kaeng pum > Kaeng naw mai bai ya nang> Lap tao > Sa yod ma kham > Kaeng sai bua > Kaeng phak seil > Kaeng om gai > Kaeng phak wan ban >Kaeng yhuak kluai > Kaeng dok phak plang > Pon pla krua ma noi. Total phenolic content in 100 g of Northern and Northeastern foods ranged from 48.42–225.70 and 15.63–157.62 mg gallic acid equivalent, respectively. Content of protein, fat, total dietary fiber and energy in 100 g were as follows; in Northern foods they ranged from 3.33–13.12, 0.55–3.02, 1.20–4.70 g and 24.67-96.65 Kcal, respectively. In Northeastern foods, protein, fat, total dietary fiber and energy varied from 1.69–5.05, 0.16–1.14, 0.90–3.50 g/100 g and 12.24–64.73 Kcal/100 g, respectively. Nutritionally, all 20 selected foods can be considered as low in fat and energy level. 

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Published

2006-12-30

How to Cite

Plernchai Tangkanakul, Gassinee Trakoontivakorn, Payom Auttaviboonkul, Boonma Niyomvit, and Karuna Wongkrajang. 2006. “Antioxidant Activity of Northern and Northeastern Thai Foods Containing Indigenous Vegetables”. Agriculture and Natural Resources 40 (6 (Suppl.). Bangkok, Thailand:47-58. https://li01.tci-thaijo.org/index.php/anres/article/view/244014.