Please use this identifier to cite or link to this item: http://scholarbank.nus.edu.sg/handle/10635/14200
Title: Characterization of effective antioxidant components of tropical fruit and vegetable species
Authors: SHUI GUANGHOU
Keywords: Antioxidants, fruits, vegetables, characterisation, total antioxidant capacity
Issue Date: 12-Aug-2004
Source: SHUI GUANGHOU (2004-08-12). Characterization of effective antioxidant components of tropical fruit and vegetable species. ScholarBank@NUS Repository.
Abstract: Fruits and vegetables are one of the main sources of antioxidants in our diets. Much clinical research supports the fact that high consumption of fruits and vegetables is beneficial to age related diseases, several types of cancers, heart diseases, etc. The beneficial effects may be partly attributed to the presence of the antioxidants. This study investigates the potential for local fruits and vegetables as a resource for antioxidants in the diet. Total antioxidant capacity (TAC) and total phenolic content of a variety of fruits and vegetables available in the Singapore market was measured using ABTSa??+ decolourization method, DPPHa?? scavenging method, ferric reducing antioxidant power (FRAP) method and Folin-Ciocalteu method respectively. Selected fruits and vegetables, which were found to have high antioxidant capacity, were further investigated to identify the antioxidants present. Methods were developed to separate and identify the individual components contributing to antioxidant capacity in these fruits and vegetables before further investigation into their structures and percentage contribution to the whole extract. Analytical procedures included high performance liquid chromatography (HPLC), high performance liquid chromatography coupled with mass spectrometry (HPLC/MS) and nuclear magnetic resonance (NMR). Results obtained from this study can be used by public/medical/nutritional professionals to help in planning health related diets and also provide a better understanding of the special chemical compounds contributing to the TAC of tropical fruits and vegetables.
URI: http://scholarbank.nus.edu.sg/handle/10635/14200
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