Chemical Components and Antioxidant Activities of Thai Local Vegetables
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Published:
Mar 30, 2018
Keywords:
local vegetables, phenolic acids, phenolic compounds, antioxidants
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Abstract
Proximate compositions, phenolic compounds and antioxidant activities of five Thai local vegetables were investigated. All studied samples showed the similar proximate profiles, in which moisture and carbohydrate were the major components. However, Tiliacora triandra Diels. also contained high content of fiber and protein. Careya sphaerica Roxb. had the highest total phenolic content (TPC) among all samples tested (p < 0.05). The main phenolic acids found in the vegetables were hydrocinnamic acids, including ferulic acid (1 to 16 mg/g), p-coumaric acid (4 to 7 mg/g), sinapic acid (0.9 to 5 mg/g) and syringic acid (1 to 6 mg/g). Careya sphaerica Roxb. extract exhibited the highest ferric reducing antioxidant power (FRAP) (3355.84 μmol FeSO4/100g sample) (p < 0.05). DPPH radical scavenging activities of Careya sphaerica Roxb.(85.6 %inhibition) and Cratoxylum formosum (Jack) Dyer (82.6 %inhibition) extracts were comparable (p > 0.05). This research provided useful information for screening Thai local vegetables as potential sources of bioactive components for consumers and public health workers.
Keywords: local vegetables, phenolic acids, phenolic compounds, antioxidants
*Corresponding author: [email protected]
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References
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KMITL SCIENCE AND TECHNOLOGY JOURNAL VOL.14, NO.1, 2014 23
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[36] Maqsood, S. and Benjakul, S. Comparative studies of four different phenolic compounds on in vitro antioxidative activity and the preventive effect on lipid oxidation of fish oil emulsion and fish mince, Food Chemistry, 119(1), 2010, 123-32.
[37] Brewer, M. Natural antioxidants: sources, compounds, mechanisms of action, and potential applications, Comprehensive Reviews in Food Science and Food Safety 10(4), 2011, 221-47.
[2] Antonia Murcia, M., Jiménez A.M. and Martínez-Tomé M. Vegetables antioxidant losses during industrial processing and refrigerated storage, Food Research International 42(8) 2009, 1046-52.
[3] Turkmen, N., Sari, F. and Velioglu, Y.S. The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables, Food Chememistry, 93(4), 2005, 713-8.
[4] Balange, A. and Benjakul, S. Use of kiam wood extract as gel enhancer for mackerel(Rastrelliger kanagurta) surimi, International Journal of Food Science and Technology, 44, 2009, 1661–1669.
[5] Yoke-Kqueen, C., Learn-Han, L., Noorzaleha, A.S., Son, R., Sabrina, S., Jiun-Horng, S and Chai-Hoon, K. Characterization of multiple-antimicrobial-resistant Salmonella enterica Subsp. enterica isolated from indigenous vegetables and poultry in Malaysia, Letters in Applied Microbiology, 46(3), 2008, 318-24.
[6] Edziri, H., Ammar, S., Souad, L., Mahjoub, M.A., Mastouri, M., Aouni, M., Mighri, Z. and Verschaeve, L. In vitro evaluation of antimicrobial and antioxidant activities of some Tunisian vegetables, South African Journal of Botany, 78, 2012, 252-6.
[7] Sim, J.G., Lee, J.H., Shin, T.Y., Shin, H.Y., Jeong, S.H., Kim, M.H., Ku, H.J. and Park, J.S. Anti-inflammatory effects of vegetable soup in murine macrophage RAW 264.7 Cells, Journal of the Korean Society of Food Science and Nutrition, 39(8), 2010, 1097-101.
[8] Das, I., Chakrabarty, R.N. and Das, S. Saffron can prevent chemically induced skin carcinogenesis in swiss albino mice, Asian Pacific Journal of Cancer Prevention, 5(1): 2004, 70-6.
KMITL SCIENCE AND TECHNOLOGY JOURNAL VOL.14, NO.1, 2014 23
[9] Chiang, C.J., Kadouh, H. and Zhou, K. Phenolic compounds and antioxidant properties of gooseberry as affected by in vitro digestion, LWT - Food Science and Technology 51(2): 2013, 417-22.
[10] Alu'datt, M.H., Rababah, T., Ereifej. and K. Alli I. Distribution, antioxidant and characterisation of phenolic compounds in soybeans, flaxseed and olives, Food Chemistry, 139(1-4), 2013, 93-9.
[11] Barreira, J.C.M., Ferreira, I.C.F.R., Oliveira, B.M.P.P. and Pereira, J.A. Antioxidant activities of the extracts from chestnut flower, leaf, skins and fruit, Food Chemistry, 107, 2008, 1106–1113.
[12] Carlsen, H. M., Halvorsen, L.B., Holte, K., Bøhn, K.S., Dragland, S., Sampson, L. et al. The total antioxidant content of more than 3100 foods, beverages, spices, herbs and supplements used worldwide, Nutrition journal, 9(3), 2010, 1-11.
[13] AOAC. Official method of analysis. 16th ed.Washington (DC), Association of Official Analytical Chemists,1999.
[14] Abu-Bakar, M.F., Mohamed, M., Rahmat, A. and Fry, J. Phytochemicals and antioxidant activity of different parts of bambangan (Mangifera pajang) and tarap (Artocarpus odoratissimus), Food Chemistry, 113, 2009, 479–483.
[15] Bengoechea, M. L., Sancho, A. I., Bartolome, B., Estrella, I., GomesCordoves, C. and Hernandez, M. T. Phenolic composition of industrially manufactured purees and concentrates from peach and apple fruits, Journal of Agricultural and Food Chemistry, 45, 1997, 4071–4075.
[16] [16] Schieber, A., Keller, P. and Carle, R. Determination of phenolic acids and flavonoids of apple and pear by high-performance liquid chromatography, Journal of Chromatography A, 910, 2001, 265–273.
[17] Gulluce, M., Sahin, F., Sokmen, M., Ozer, H., Daferera, D., Sokmen, A., et al. Antimicrobial and antioxidant properties of the essential oils and methanol extract from Mentha longifolia L. ssp. Longifolia, Food Chemistry, 1, 2007, 1449–1456.
[18] [17] Braca, A., Tommasi, N. D., Bari, L. D., Pizza, C., Politi, M. and Morelli, I. Antioxidant principles from Bauhinia terapotensis, Journal of Natural Products, 64, 2001, 892–895.
[19] [18] Benzie, I. F. and Strain, J. J. The ferric reducing ability of plasma (FRAP) as a measure of ‘‘antioxidant power’’: The FRAP assay, Analytical Biochemistry, 239, 1996, 70–76.
[20] Steel, R. G. D. and Torrie, J. H. Principles and procedures of statistics: A biometrical approach. New York, McGraw-Hill, 1980.
[21] Rickman, J. C., Bruhn, C. M. and Barrett, D. M. Nutritional comparison of fresh, frozen, and canned fruits and vegetables II. Vitamin A and carotenoids, vitamin E, minerals and fiber, Journal of the Science of Food and Agriculture, 87(7), 2007, 1185-1196.
[22] Konczak, I., Zabaras, D., Dunstan, M. and Aguas, P. Antioxidant capacity and phenolic compounds in commercially grown native Australian herbs and spices, Food Chemistry, 122, 2010, 260–266.
[23] Lee, S. K., Mbwambo, Z. H., Chung, H., Luyengi, L., Gamez, E. J. C., Mehta, R. G., et al. Evaluation of the antioxidant potential of natural products, Combinatorial Chemistry and High Throughput Screening, 1, 1998, 35–46.
[24] Shim, S.-L., Hwang, I.-M., Ryu, K.-Y., Jung, M.-S., Seo, H.-y., Kim, H.-Y., et al. Effect of γ-irradiation on the volatile compounds of medicinal herb, Paeoniae Radix, Radiation Physics and Chemistry78, 2009, 665-669.
[25] Maqsood, S., Benjakul, S. and Shahidi, F. Emerging role of phenolic compounds as natural
food additives in fish and fish products, Critical Reviews in Food Science and Nutrition, 53(2), 2013, 162-179.
[26] [25]Germano, M.P., D’Angelo, V., Biasini, T., Sanogo, R., De Pasquale, R. and Catania, S. Evaluation of the antioxidant properties and bioavailability of free and bound phenolic acids from Trichilia emeticVahl, Journal of Ethnopharma cology, 105, 2006, 368–373.
[27] Zhao, Z. and Moghadasian, M.H. Chemistry, natural sources, dietary intake and pharmacokinetic properties of ferulic acid: A review, Food Chemistry, 109, 2008, 691–702.
[28] Ibañez, E., Kubátová, A., Señoráns, F.J., Cavero, S., Reglero, U. and Hawthorne, S.B. Subcritical water extraction of antioxidant compounds from rosemary plants, Journal of Agricultural and Food Chemistry, 51(2), 2003, 375-82.
[29] Ninfali, P. and Bacchiocca, M. Polyphenols and antioxidant capacity of vegetables under fresh and frozen conditions, Journal of Agricurltural and Food Chemistry, 51(8), 2003, 2222-6.
[30] Elzaawely, A. A., Xuan, T.D. and Tawata, S. Antioxidant and antibacterial Activities of Rumex japonicusHoutt. aerial parts, Biological & Pharmaceutical Bulletin, 28, 2005, 2225–2230.
[31] Rickman, J. C., Barrett, D. M., and Bruhn, C. M. Nutritional comparison of fresh, frozen and canned fruits and vegetables. Part 1. Vitamins C and B and phenolic compounds, Journal of the Science of Food and Agriculture, 87(6), 2007, 930-944.
[32] Gulluce, M., Sahin, F., Sokmen, M., Ozer, H., Daferera, D., Sokmen, A., et al. Antimicrobial and antioxidant properties of the essential oils and methanol extract from Mentha longifolia L. ssp. Longifolia, Food Chemistry, 1, 2007, 1449–1456.
[33] Chizzola, R., Michitsch, H. and Franz, C. Antioxidative properties of Thymus vulgaris leaves: Comparison of different extracts and essential oil chemotypes, Journal of Agricurltural and Food Chemistry, 56(16), 2008, 6897-904.
[34] Nieuwenhuys, C. M. A. and Hornstra, G. The effects of purified eicosapentaenoic and docosahexaenoic acids on arterial thrombosis tendency and platelet function in rats, BiochimicaBiophy sicaActa, 1390, 1998, 313–322.
[35] Marwah, R. G., Fatope, M. O., Mahrooqi, R. A., Varma, G. B., Abadi, H. A. and Al-Burtamani, S. K. S. Antioxidant capacity of some edible and wound healing plants in Oman, Food Chemistry, 101(2), 2007, 465-470.
[36] Maqsood, S. and Benjakul, S. Comparative studies of four different phenolic compounds on in vitro antioxidative activity and the preventive effect on lipid oxidation of fish oil emulsion and fish mince, Food Chemistry, 119(1), 2010, 123-32.
[37] Brewer, M. Natural antioxidants: sources, compounds, mechanisms of action, and potential applications, Comprehensive Reviews in Food Science and Food Safety 10(4), 2011, 221-47.