Nutritive values and phytochemical compositions of edible indigenous plants in Thailand

Abstract

Indigenous edible plants are important components of food systems that are linked to food security and are important sources of nutrients with potential health benefits. Since knowledge about Thailand's various indigenous plants is limited, this study determined the nutritive values and bioactive compounds contained in eight edible indigenous plants growing within the conservation area of the Electricity Generating Authority of Thailand, Srinakarind Dam, Kanchanaburi province. Plant samples were analyzed as fresh or cooked (blanched or boiled) depending on customary preparation and consumption habits. Results showed that shoots and young leaves of Jang (Maerua siamensis Kurz), Ta-Kuk (Albizia lebbeck (L.) Benth), Pak-Wan-Pa (Melientha suavis Pierre), and Som-kob (Hymenodictyon exelsum Wall.) have potential health benefits in terms of nutritive values (vitamin C, dietary fiber, protein) and bioactive compounds (carotenoids, phenolic compounds, antioxidant activity). Shoots and young leaves of Jang were highest in protein, dietary fiber, phenolic compounds, and antioxidant activity. Shoots and young leaves of Ta-Kuk had the highest vitamin C level and considerable amounts of protein, dietary fiber, phenolic compounds, antioxidant activity, and carotenoids. Loss of vitamin C and bioactive compounds occurred most often in boiled plants rather than those that were blanched, though carotenoids increased with either boiling or blanching. This study's important findings should be translated into practical knowledge and disseminated to local communities and at the national level to encourage plant conservation, nutrition education, and the increased consumption of these indigenous plants.

Neuroprotective Effects of Albizia lebbeck (L.) Benth. Leaf Extract against Glutamate-Induced Endoplasmic Reticulum Stress and Apoptosis in Human Microglial Cells

“…After collection, the leaves were washed with tap water, rinsed with deionized water, and air-dried. The edible young leaves were weighed and cooked in boiling water (ratio 1:10 ( w / v )) for 2 min, based on the method commonly used for consumption by local Thai people [ 27 , 67 ]. After being air-dried, the cooked samples were weighed and then homogenized using an electric blender and freeze dried.…”

Meta-Analisis Pengaruh Blansir terhadap Total Fenolik Buah dan Sayur

“…Penelitian pengaruh blansir terhadap total fenolik buah dan sayur ditemukan di beberapa negara yaitu Afrika Selatan (Magangana et al, 2021), Australia (Bobasa et al, 2023), China (Liu et al, 2016;Yao dan Ren, 2011), Filipina (Castillo-Israel et al, 2020Ilano et al, 2021), India (Akshaya et al, 2018), Indonesia (Aditama et al, 2021;Manuel et al, 2021), Italia (Severini et al, 2016), Korea (Ahn dan Choe, 2015;Kim et al, 2013), Latvia (Priecina et al, 2018), Malaysia (Amin et al, 2006;Amin dan Lee, 2005;Chang et al, 2021;Choo et al, 2014;Wen et al, 2010;Nobossé et al, 2017), Mesir (Ahmed dan Ali, 2013), Polandia (Jablonska-Rys et al, 2016), Taiwan (Shen et al, 2007), Thailand (Nartnampong et al, 2016;Somdee et al, 2016;Sridonpai et al, 2022;Tanongkankit et al, 2013;Thaweesang, 2019), dan Vietnam (Le et al, 2021).…”