Antioxidant properties of selected non-leafy vegetables
Purpose: The purpose of this paper is to determine the antioxidant properties (capacity and component) of four non-leafy vegetables. The correlation between the antioxidant capacity and its components of the studied vegetables was also assessed. Design/methodology/approach: Winged beans, also...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Emerald Group Publishing
2009
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| Online Access: | http://psasir.upm.edu.my/id/eprint/13195/ http://psasir.upm.edu.my/id/eprint/13195/1/Antioxidant%20properties%20of%20selected%20non.pdf |
| _version_ | 1848842045983031296 |
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| author | Ismail, Amin Tiong, Ngee Wen Tan, Seok Tyug Azlan, Azrina |
| author_facet | Ismail, Amin Tiong, Ngee Wen Tan, Seok Tyug Azlan, Azrina |
| author_sort | Ismail, Amin |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Purpose:
The purpose of this paper is to determine the antioxidant properties (capacity and component) of four non-leafy vegetables. The correlation between the antioxidant capacity and its components of the studied vegetables was also assessed.
Design/methodology/approach: Winged beans, also known as four-angled bean (Psophocarpus tetragonolobus), French bean (Phaseolus vulgaris), string bean (Vigna sinensis) and snow pea (Pisum sativum) were selected as samples from among the common non-leafy vegetables consumed by Malaysians. These fresh vegetables were lyophilised and ground and their ethanolic extracts were prepared for antioxidant capacity assays and total phenolic, β-carotene and ascorbic acid contents.
Findings:
Among the vegetables, string beans showed the highest antioxidant capacity compared to the other vegetables studied (p < 0.05). The total phenolic, ascorbic acid and -carotene contents of snow peas were significantly higher (p < 0.05) than the other vegetables. There was a significant positive correlation between scavenging activity and antioxidant components studied. On the other hand, a negative correlation was found between antioxidant activity and its components of the studied vegetables.
Originality/value:
Previous reports have indicated that vegetables contain high levels of antioxidants. However, data on antioxidant capacity of these non-leafy vegetables are still lacking. This research paper shows the non-leafy vegetables studied is a promising source of antioxidants with good antioxidant capacity. Beside that, along with the studied antioxidant components, other compounds in these vegetables could also contribute to their antioxidant capacity. |
| first_indexed | 2025-11-15T07:52:54Z |
| format | Article |
| id | upm-13195 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T07:52:54Z |
| publishDate | 2009 |
| publisher | Emerald Group Publishing |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-131952016-11-30T07:01:51Z http://psasir.upm.edu.my/id/eprint/13195/ Antioxidant properties of selected non-leafy vegetables Ismail, Amin Tiong, Ngee Wen Tan, Seok Tyug Azlan, Azrina Purpose: The purpose of this paper is to determine the antioxidant properties (capacity and component) of four non-leafy vegetables. The correlation between the antioxidant capacity and its components of the studied vegetables was also assessed. Design/methodology/approach: Winged beans, also known as four-angled bean (Psophocarpus tetragonolobus), French bean (Phaseolus vulgaris), string bean (Vigna sinensis) and snow pea (Pisum sativum) were selected as samples from among the common non-leafy vegetables consumed by Malaysians. These fresh vegetables were lyophilised and ground and their ethanolic extracts were prepared for antioxidant capacity assays and total phenolic, β-carotene and ascorbic acid contents. Findings: Among the vegetables, string beans showed the highest antioxidant capacity compared to the other vegetables studied (p < 0.05). The total phenolic, ascorbic acid and -carotene contents of snow peas were significantly higher (p < 0.05) than the other vegetables. There was a significant positive correlation between scavenging activity and antioxidant components studied. On the other hand, a negative correlation was found between antioxidant activity and its components of the studied vegetables. Originality/value: Previous reports have indicated that vegetables contain high levels of antioxidants. However, data on antioxidant capacity of these non-leafy vegetables are still lacking. This research paper shows the non-leafy vegetables studied is a promising source of antioxidants with good antioxidant capacity. Beside that, along with the studied antioxidant components, other compounds in these vegetables could also contribute to their antioxidant capacity. Emerald Group Publishing 2009-03-27 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/13195/1/Antioxidant%20properties%20of%20selected%20non.pdf Ismail, Amin and Tiong, Ngee Wen and Tan, Seok Tyug and Azlan, Azrina (2009) Antioxidant properties of selected non-leafy vegetables. Nutrition and Food Science, 39 (2). pp. 176-180. ISSN 0034-6659 10.1108/00346650910943280 |
| spellingShingle | Ismail, Amin Tiong, Ngee Wen Tan, Seok Tyug Azlan, Azrina Antioxidant properties of selected non-leafy vegetables |
| title | Antioxidant properties of selected non-leafy vegetables |
| title_full | Antioxidant properties of selected non-leafy vegetables |
| title_fullStr | Antioxidant properties of selected non-leafy vegetables |
| title_full_unstemmed | Antioxidant properties of selected non-leafy vegetables |
| title_short | Antioxidant properties of selected non-leafy vegetables |
| title_sort | antioxidant properties of selected non-leafy vegetables |
| url | http://psasir.upm.edu.my/id/eprint/13195/ http://psasir.upm.edu.my/id/eprint/13195/ http://psasir.upm.edu.my/id/eprint/13195/1/Antioxidant%20properties%20of%20selected%20non.pdf |