Publication: Screening of antioxidant activity of vegetables in Thailand
Issued Date
2013
Resource Type
Language
eng
File Type
application/pdf
No. of Pages/File Size
523.03 KB
ISSN
2286-6493
Rights
Mahiol University
Rights Holder(s)
Asian Association of Schools of Pharmacy
Bibliographic Citation
Journal of Asian Association of Schools of Pharmacy. Vol.2, (2013), 254‐61.
Suggested Citation
Wanwimon Suksamerkun, Sukhathai Thongsomchitt, Yuvadee Wongkrajang, Rungravi Temsiririrkkul, Worawan Kitphati, Suchitra Thongpraditchote, วรรณวิมล สุขเสมอกุล, สุหทัย ทองสมจิตต์, ยุวดี วงษ์กระจ่าง, รุ่งระวี เต็มศิริฤกษ์กุล, วรวรรณ กิจผาติ, สุจิตรา ทองประดิษฐ์โชติ Screening of antioxidant activity of vegetables in Thailand. Journal of Asian Association of Schools of Pharmacy. Vol.2, (2013), 254‐61.. Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/62561
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Title
Screening of antioxidant activity of vegetables in Thailand
Abstract
The methanolic extracts of ten Thai vegetables from the leaves of Litsea elliptica Blume, Callerya atropurpurea (Wall.) A. M. Schot, Horaphanam (Limnophila sp.), Sesbania grandiflora (L.) Desv. Young, Kaempferia galanga L., Cucurbita moshata Decne, Allophylus cobbe (L) Raeusch and Manihot esculenta (L) Crantz, rhizomes of Alpinia oxy-mitrum K. Schum. and roots of Zingiber zerumbet (L.) Smith were investigated for antioxidant activities and total phenolic contents. The anti-oxidant activities of these extracts were de-termined by 1,1-diphenyl-2-picryl hydrazyl radical scavenging (DPPH) and ferric-reducing antioxidant power (FRAP) assays. Total phenolic content was evaluated according to the Folin-Ciocalteu pro-cedure. Among the investigated Thai vegetables, the extract from leaves of L. elliptica showed the highest free radical scavenging power with IC50 value of 4.2 µg/ml and the most potent reducing power of 2.02 mmol FeSO4 per g of extract as well as the highest amount of phenolic contents of 11.059 g of gallic acid per 100 g of extract. The results indicated that the antioxidant activity was correlated well with the total phenolic contents suggesting that the phenolic compounds might play a major contribution to free radicals sca-venging activity of the studied plants.