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|Title:||Antioxidant activity and profiles of common vegetables in Singapore||Authors:||Isabelle, M.
|Issue Date:||2010||Citation:||Isabelle, M., Lee, B.L., Koh, W.-P., Ong, C.N., Lim, M.T., Huang, D. (2010). Antioxidant activity and profiles of common vegetables in Singapore. Food Chemistry 120 (4) : 993-1003. ScholarBank@NUS Repository. https://doi.org/10.1016/j.foodchem.2009.11.038||Abstract:||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, β-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. © 2009 Elsevier Ltd. All rights reserved.||Source Title:||Food Chemistry||URI:||http://scholarbank.nus.edu.sg/handle/10635/24624||ISSN:||03088146||DOI:||10.1016/j.foodchem.2009.11.038|
|Appears in Collections:||Staff Publications|
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