Evaluation on Oxidative Stress Total Phenolic Compound Content and Antioxidation Inhibition Power in Variety Colored Vegetables
Journal Title: ASIAN JOURNAL OF NATURAL & APPLIED SCIENCES - Year 2014, Vol 3, Issue 4
Abstract
The work aims to study the effect of season change on the oxidative stress of vegetables by analysis the quantity of malondialdehyde.The malondialdehyde was monitored as a marker in varieties colored vegetables. The total phenolic compound content and antioxidant inhibition power in all vegetable samples were also analysed. The varieties colored vegetables were sampled from local market in Thailand. The experimental results presented that malondialdehyde could be detected in all vegetables as low level in the range of 5.76 ± 1.20 – 906.56 ±10.23 ng/g in summer season, 5.04 ± 0.98 – 332.93 ±5.66 ng/g in rainy season and 5.77 ± 1.05 – 771.88 ± 21.54 ng/g in winter season. The total phenolic compound were in the range of of 56.33±7.89 – 1357.60± 25.45 µg/g.All vegetables showed the difference in antioxidation inhibition power in the range of 2.76-22.65 %.The result showed total phenolic compound in vegetables suppressed the occurrence of oxidative stress in vegetables,more over the total phenolic compound content also depend on color of vegetables too. However, this work proved that the oxidative stress also occurred in varieties color vegetables but in low level.
Authors and Affiliations
Pornpimol Muangthai, Rasita Wanwe, Natta Cholpitakwong, Peeranut Youpaisarn
Keywords
Related Articles
- EP ID EP116814
- DOI -
- Views 133
- Downloads 0
GENERAL GUIDANCE FOR THE DESIGN, FABRICATION AND INSTALLATION OF JACK-UP PLATFORMS
Variety of offshore structures are fabricated worldwide in order to be used in a variety of water depths, environments and for a variety of functions. Jack-up platforms were fabricated since the middle of 20 centuries, a...
BASELINE ASSESSMENT OF METAL CONCENTRATIONS AND PHYSICO-CHEMICAL PARAMETERS OF SURFACE WATER SAMPLES FROM IDU INDUSTRIAL ZONE, ABUJA FCT-NIGERIA
The concentration of Calcium (Ca), Magnesium (Mg), Copper (Cu), Lead (Pb), Iron (Fe), Cadmium (Cd), Nickel (Ni), Chromium (Cr) and Manganese (Mn) were determine in the surface water samples from Idu Industrial Zo...
EFFECT OF GERMINATED SOY FLOUR ON THE SENSORY ACCEPTABILITY OF SOY-WHEAT COMPOSITE BREAD
Germination is widely claimed as a means of correcting nutrient deficiencies of particular seeds, especially through alterations in the amino-acid balance of the proteins and enhancement of the content of vitamin...
Bioethanol Production from Green Alga Chlorella Vulgaris Under Different Concentrations of Nitrogen
Ethanol fuel or ethyl alcohol is an alternative to gasoline; it can be used as additive to gasoline, and also as a feed chemical in the transesterification process for biodiesel. A number of bio feed stocks are currently...
THE IMPACT OF TRADITIONAL MEDICINE ON IRANIAN CUISINE INGREDIENTS
In far past, Iranian cuisines and traditional medicine were linked together; thus practitioners mentioned the name of many different cuisines along with their benefits and risks in their books and looked up on...