Screening of antioxidant activity and antioxidant compounds of some edible plants of Thailand
Screening of antioxidant activity and antioxidant compounds of some edible plants of Thailand
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DOI：
10.1016/j.foodchem.2004.07.035
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发表时间：
2005-09-01
期刊：
影响因子：
8.8
通讯作者：
Rakariyatham, N
中科院分区：
文献类型：
--
作者：
Chanwitheesuk, A;Teerawutgulrag, A;Rakariyatham, N
采用-胡萝卜素漂白法研究了泰国大量用作食品和草药的植物的抗氧化活性。测定了植物化学物质的含量，如维生素C、维生素E、类胡萝卜素、单宁和总酚类物质。结果表明，植物Gymnema inodorum的抗氧化活性最高，其次是Piper menmentosum和Mentha arvensis。青椒中维生素E的含量最高，青椒中总叶黄素的含量最高。观察了各植物化学成分含量与抗氧化指标之间的相关关系。结果表明，诸如维生素C、维生素E、类胡萝卜素和酚类化合物等化学物质是植物抗氧化活性的贡献者。(c) 2004 Elsevier Ltd.版权所有。
A large number of plants, which have been used as food and herbs in Thailand, were investigated for their antioxidant activity by using a beta-carotene bleaching method. The contents of plant chemicals, such as vitamin C, vitamin E, carotenoids, tannin, and total phenolics, were also determined. The results showed that the highest antioxidant activity was found in the plant Gymnema inodorum, followed by Piper sarmentosum and Mentha arvensis, respectively. G. inodorum also contained the highest amount of vitamin E, and M. arvensis contained the highest amount of total xanthophylls. Correlations between the chemical content of each plant and the antioxidant index were observed. The results suggest that chemicals such as vitamin C, vitamin E, carotenoids, and phenolic compounds are the contributors to the antioxidant activity in the plants. (c) 2004 Elsevier Ltd. All rights reserved.