Antioxidant activity and profiles of common vegetables in Singapore

被引:140
作者
Isabelle, Mia [1 ]
Lee, Bee Lan [1 ]
Lim, Meng Thiam [2 ]
Koh, Woon-Puay [1 ]
Huang, Dejian [3 ]
Ong, Choon Nam [1 ]
机构
[1] Natl Univ Singapore, Dept Epidemiol & Publ Hlth, Singapore 117597, Singapore
[2] Hlth Promot Board, Adult Hlth Div, Singapore 168937, Singapore
[3] Natl Univ Singapore, Food Sci & Technol Programme, Dept Chem, Singapore 117543, Singapore
关键词
Antioxidant; Vegetable; ORAC; Total phenolic; Ascorbic acid; Carotenoid; Tocopherol; Tocotrienol; VITAMIN-C; CAROTENOIDS; HEALTH; FRUIT; CAPACITY; TOCOTRIENOLS; TOCOPHEROL; DATABASE; RETINOL; DISEASE;
D O I
10.1016/j.foodchem.2009.11.038
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
Sixty-six types of vegetables commonly consumed in Singapore were analysed for their hydrophilic oxygen radical absorbance capacity (H-ORAC), total phenolic content TPC), ascorbic acid (AA) and various lipophilic antioxidants. A single batch analysis of each vegetable showed that antioxidant composition and concentration varied widely across different vegetables. The vegetables with intense colours typically have high H-ORAC, TPC, AA, and carotenoid contents. Vegetables unique to the Asian market such as matrimony vine (Lycium chinense Miller), coriander, Chinese kale, water spinach and red chilli were consistently ranked high in H-ORAC, TPC, carotenoids and vitamin E levels. Based on consumption data, Chinese Singaporeans appear to have a higher intake of lutein, zeaxanthin, beta-carotene, and tocopherols compared to the US population. Overall findings suggest that dark green leafy and brightly-coloured vegetables tend to contain high antioxidants. Our data are useful reference and Substantiate many public health agencies' recommendation to consume more vegetables, particularly the dark green leafy and brightly-coloured varieties. (C) 2009 Elsevier Ltd. All rights reserved.
引用
收藏
页码:993 / 1003
页数:11
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