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This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License
Article
Author(s)
Nazma Shaheen1, Masao Goto2, Jun Watanabe2 and Yuko Takano-Ishikawa2
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DOI:10.17265/2159-5828/2012.04.001
Affiliation(s)
1. Institute of Nutrition and Food Science (INFS), University of Dhaka, Dhaka 1000, Bangladesh
2. Functional Food Factor Laboratory, Functional Food Division, National Food Research Institute (NFRI), Tsukuba, Ibaraki 305-8642, Japan
ABSTRACT
In order to screen the
antioxidant capacity of commonly consumed indigenous
foods of tropical region, vegetables, fruits, tea, oil seeds, legumes, spices
and cereal were analyzed.
Among the vegetables, green chili showed the highest total oxygen radical
absorbance capacity (ORACFL) and lipophilic ORAC (L-ORACFL);
whereas, bean showed highest hydrophilic ORAC (H-ORACFL) content.
The H-ORACFL of vegetable samples varied between 2.26 to 23.08 μmol
of Trolox equivalent (TE)/g of fresh weight (FW) and L-ORACFL content
widely varied from 0.20 (sweet pumpkin) to 16.95 (green chili). The range of
H-ORACFL values of fruits showed large variation (0.45-178 μmol of TE/g FW). All four
different types of tea showed high H-ORACFL (1,295.84-2,709.11 μmol of TE/g),
in contrast to negligible amount of L-ORACFL. In legumes, H-ORACFL content ranged from
16.22 to 140.54; whereas, L-ORACFL ranged from 4.43 to 25.78. Porso
millets showed higher L-ORACFL value (19.4) as compared to H-ORACFL (0.8). In case of spices, L-ORACFL content varied from 29.75 ± 0.00 to 1,575.24 ± 39.63, which is
considerably higher as compared to H-ORACFL (61.68 ± 1.71 to 272.82 ± 1.05) content.
Comparatively, spices showed much higher H-ORACFL values as compared
to fruits analyzed. In case of selective vegetables, fruits and tea samples,
the total phenol content was highly correlated with the H-ORACFL content.
KEYWORDS
Hydrophilic and lipophilic antioxidant capacity, polyphenol, indigenous foods, Bangladesh.
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