Nutrients value and antioxidant content of indigenous vegetables from Southern Thailand

Kongkachuichai, Ratchanee; Charoensiri, Rin; Yakoh, Kameelah; Kringkasemsee, Aurawan; Insung, Poonsub

doi:10.1016/j.foodchem.2014.10.123

Cited by 94 publications

(73 citation statements)

References 25 publications

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“…Higher amounts of 27050 µg of β-carotene per 100 g in paruppu keerai of Mysore, India [21] have been reported. Lower values as compared to present study as 586 µg and 3200 µg of β-carotene per 100 g in paruppu keerai have been reported in a study from south India and southern Thailand respectively [35,36]. Poi leaves (Basella alba rubra) had lower amounts of β-carotene in the range of 1926-2655 µg/100 g, nearly similar to values reported in IFCT (2473 µg/100 g).…”

Section: Tubers and Other Vegetablessupporting

confidence: 79%

β-carotene Content of Some Commonly Consumed Vegetables and Fruits Available in Delhi, India

Pritwani¹,

Mathur²

2017

J Nutr Food Sci

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Most of the vitamin A in the diet comes from plant food sources in developing countries. This study was designed with an objective of determining β-carotene content of a total of 26 types of green leafy vegetables, tubers, other vegetables and fruits obtained from four wholesale markets in Delhi, India using HPLC. There was a wide variation in β-carotene content of green leafy vegetables, with means ranging from 2199 µg/100 g in Basella rubra to 7753 µg/100 g in Amaranthus gangeticus. A large variation was observed in β-carotene content of fruits and the mango varieties tested, ranging from undetectable levels in strawberry and 808.60 µg/100 g in totapuri mango up to 11789 µg/100 g in alphonso mango. Approximately 65 g and 100 g of a green leafy vegetable would meet daily requirement of a preschooler and older child/adult respectively. Mango has considerable amount of β-carotene, and consuming a medium-sized bowl by preschool children would meet 99% of Recommended Dietary Allowances (RDA). The information generated is useful in identifying types of fruits and vegetables with higher concentration of the provitamin A in low income economies where fruits and vegetables are expensive. Individuals need to consume only small quantities of these vitamin A rich foods to meet daily requirement.

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Section: Tubers and Other Vegetablessupporting

confidence: 79%

β-carotene Content of Some Commonly Consumed Vegetables and Fruits Available in Delhi, India

Pritwani¹,

Mathur²

2017

J Nutr Food Sci

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“…Zn is an essential metal for the normal functioning of various enzyme systems. Mn is found both as a structural component of some enzymes and as an activator of others (Kongkachuichai, et al, 2015). Although the presences of micro and macro nutriments are essential for a good body metabolism, their high intake may be harmful (Oumarou, et al, 2013).…”

Section: Mineral Contentmentioning

confidence: 99%

Phytochemical composition and antioxidant activity of extracts of some medicinal plants in Tunisia

Athmouni¹,

Belghith²,

Fek³

et al. 2016

IJPT

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The aim of this study was to investigate the chemical composition of the best known plants biomarkers from the locality of Gafsa (Tunisia). Majority of investigated plants had high levels of phenolics and exhibited noteworthy antioxidant activity. The plants showing the highest antioxidant activities were P. angustifolia, T. garganica, G. alypum and L. multifida. P. angustifolia demonstrated by far the most potent antioxidant activity, as well as total phenolic and total flavonoids content. In flavonoid structure of the aerial parts of the related species, different amounts of rutin, myricetin, morin, quercetin and kaempferol together with ergosterol, stigma sterol and b-sitosterol as phytosterols, vitamin D, vitamin K, a-tocopherol and retinol as vitamins, and arabinose, fructose, glucose, sucrose and maltose as sugars were found. The mineral analysis was related to the existence of Ca, Na, K, Fe, Mn, Zn and Mg with different amounts in all of the nine tested species.

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“…In Amaranthus plants the total phenolic content (TPC) ranged from 1.04 to 14.94 mg gallic acid/100 g dry weight. Contents much higher than the above were found by Kongkachuichai et al [6] who compared the TPC of some Thai indigenous vegetables, such as mon-pu (4762.76 mg gallic acid/100 g fresh weight) and young cashew leaves (4075.79 mg gallic acid/100 g fresh weight).…”

Section: Tpc Of Fresh Vegetablesmentioning

confidence: 67%

“…The wide variation in total polyphenol content in vegetables might arise from the variety of the plant, stage of ripening, place of cultivation, climate condition, fertilization, sample collection, transportation, sample preparation, and methods of analysis [6]. The content of polyphenols in foods is also influenced by the cooking method [7].…”

Section: Introductionmentioning

confidence: 99%

Influence of Treatment and Cooking Time on the Antioxidant Capacity of Different Vegetables Used in Atlantic and Mediterranean Diets

García-Rodríguez¹,

Romero‐Rodríguez²,

Vázquez‐Odériz³

2018

JFNR

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Evidence from epidemiological studies has strongly suggested that diets rich in fruits and vegetables play a vital role in disease prevention. The aim of this study was to determine total phenolic content (TPC) and reducing power (RP) for nine vegetables that are normally consumed in Atlantic and Mediterranean diets. In this study vegetables were analyzed when fresh, and then again after heat processes (cooking in boiling water and steam) were applied for different lengths of time. The vegetable showing highest total phenolic content was the Brussels sprout; while zucchini had the lowest content. Green beans presented the highest reducing power, while peppers and cauliflower presented the lowest values. Heat treatment significantly reduced the concentration of total phenolic content and reducing power in all of tested vegetables; however, steam cooking resulted in lower losses. The loss of the total phenolic content and reducing power were higher when heat processes were applied for longer amounts of time. From a nutritional standpoint, it is advisable to use the least aggressive method (steaming) for as short a time as possible

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Nutrients value and antioxidant content of indigenous vegetables from Southern Thailand

Cited by 94 publications

References 25 publications

β-carotene Content of Some Commonly Consumed Vegetables and Fruits Available in Delhi, India

β-carotene Content of Some Commonly Consumed Vegetables and Fruits Available in Delhi, India

Phytochemical composition and antioxidant activity of extracts of some medicinal plants in Tunisia

Influence of Treatment and Cooking Time on the Antioxidant Capacity of Different Vegetables Used in Atlantic and Mediterranean Diets

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