Publication: Nutrients value and antioxidant content of indigenous vegetables from Southern Thailand
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Issued Date
2015-04-15
Resource Type
ISSN
18737072
03088146
03088146
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2-s2.0-84908631841
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Mahidol University
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SCOPUS
Bibliographic Citation
Food Chemistry. Vol.173, (2015), 836-846
Suggested Citation
Ratchanee Kongkachuichai, Rin Charoensiri, Kameelah Yakoh, Aurawan Kringkasemsee, Poonsub Insung Nutrients value and antioxidant content of indigenous vegetables from Southern Thailand. Food Chemistry. Vol.173, (2015), 836-846. doi:10.1016/j.foodchem.2014.10.123 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/35175
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Title
Nutrients value and antioxidant content of indigenous vegetables from Southern Thailand
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Abstract
© 2014 Elsevier Ltd. All rights reserved. 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 nutrient and antioxidant content for 15 varieties of indigenous vegetables and fruits collected from Southern Thailand. The data indicated that indigenous vegetables provided small to moderate amounts of macronutrients and minerals. The highest content of β-carotene was found in Indian lettuce (Lactuca indica; 3575.54 μg/100 g), whereas water dropwort (Oenanthe javanica; 7439.11 μg/100 g) had the highest lutein content. Ripe cashew apple (Anacardium occidentale; 178.34 mg/100 g) and Spanish joint fir (Gnetum gnemon; 109.43 mg/100 g) were excellent sources of vitamin C. Mon-pu (Glochidion perakense) and young cashew leaves (Anacardium occidentale) were rich sources of β-carotene, lutein, total polyphenol, especially gallic acid, and had relatively high ORAC and FRAP activities. In conclusion, Thai indigenous vegetables provide diverse natural bioactive compounds that may contribute health benefits to the consumer.