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Evaluation on Oxidative Stress Total Phenolic Compound Content and Antioxidation Inhibition Power in Variety Colored Vegetables

Journal: Asian Journal of Natural and Applied Sciences (Vol.3, No. 4)

Publication Date:

Authors : ; ; ; ;

Page : 57-67

Keywords : Antioxidant inhibition power; Colored vegetables; Malondialdehyde; Oxidative Stress; Total phenolic compound;

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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 ?g/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.

Last modified: 2015-01-17 21:58:00