Assessment of Species Diversity, Nutritional Content, and Antioxidant Activity of Indigenous Vegetables in the Rice Noodles with Fish Curry Sauce Dish from Nakhon Si Thammarat, Thailand
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Abstract
This study assessed the species diversity, nutritional content, and antioxidant activity of 25 indigenous vegetables used with a traditional dish of rice noodles with fish curry sauce from Nakhon Si Thammarat, Thailand. Significant differences (p < 0.05) were found in energy, protein, fat, carbohydrate, and ash contents. Clausena cambodiana leaves had the highest energy content (448.53±34.44 kcal/100 g), while Peperomia pellucida leaves had the lowest (288.77±0.02 kcal/100 g). Parkia speciosa seeds exhibited the highest protein content (28.61±0.05 g/100 g), while Alpinia malaccensis fruits had the lowest (7.43±0.04 g/100 g). Fat content was highest in P. speciosa seeds (17.18±0.07 g/100 g) and undetectable in its peel (0.00±0.00 g/100 g). Carbohydrates content was highest in Baccaurea ramiflora fruits (82.05±0.12 g/100 g) and lowest in P. pellucida leaves (48.85±0.08 g/100 g). P. pellucida leaves also showed the highest ash content (23.84±0.01 g/100 g). Antioxidant capacity, analyzed by ORAC, FRAP, and DPPH assays, showed distinct variations depending on the plant part. Leaves and young shoots, such as those from Litsea petiolata and Anacardium occidentale, demonstrated the highest antioxidant capacity, which correlated with their high flavonoid and phenolic compound content. Spondias pinnata and Clausena cambodiana leaves also showed high ORAC and FRAP values. Fruits, including Ficus botryocarpa and Baccaurea ramiflora, had moderate antioxidant activity, while P. speciosa seeds displayed lower values. The peel of P. speciosa performed better than its seed, particularly in the FRAP and DPPH assays. Flowers, represented by Etlingera elatior, exhibited relatively low antioxidant and nutrient levels. These findings highlight the superior nutritional and antioxidant properties of leaves and young shoots, emphasizing their importance for functional food and dietary applications.
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เนื้อหาและข้อมูลในบทความที่ลงตีพิมพ์ในวารสารวิชชา มหาวิทยาลัยราชภัฏนครศรีธรรมราช ถือเป็นข้อคิดเห็นและความรับผิดชอบของผู้เขียนบทความโดยตรง ซึ่งกองบรรณาธิการวารสารไม่จำเป็นต้องเห็นด้วยหรือร่วมรับผิดชอบใด ๆ
บทความ ข้อมูล เนื้อหา รูปภาพ ฯลฯ ที่ได้รับการตีพิมพ์ในวารสารวิชชา มหาวิทยาลัยราชภัฏนครศรีธรรมราช ถือเป็นลิขสิทธ์ของวารสารวิชชา มหาวิทยาลัยราชภัฏนครศรีธรรมราช หากบุคคลหรือหน่วยงานใดต้องการนำข้อมูลทั้งหมดหรือส่วนหนึ่งส่วนใดไปเผยแพร่ต่อหรือเพื่อการกระทำการใด ๆ จะต้องได้รับอนุญาตเป็นลายลักษณ์อักษรจากวารสารวิชชา มหาวิทยาลัยราชภัฏนครศรีธรรมราชก่อนเท่านั้น
The content and information in the article published in Wichcha journal Nakhon Si Thammarat Rajabhat University, It is the opinion and responsibility of the author of the article. The editorial journals do not need to agree. Or share any responsibility.
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