Please use this identifier to cite or link to this item: https://doi.org/10.1016/j.foodchem.2009.11.038
DC FieldValue
dc.titleAntioxidant activity and profiles of common vegetables in Singapore
dc.contributor.authorIsabelle, M.
dc.contributor.authorLee, B.L.
dc.contributor.authorKoh, W.-P.
dc.contributor.authorOng, C.N.
dc.contributor.authorLim, M.T.
dc.contributor.authorHuang, D.
dc.date.accessioned2011-07-26T03:01:55Z
dc.date.available2011-07-26T03:01:55Z
dc.date.issued2010
dc.identifier.citationIsabelle, 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
dc.identifier.issn03088146
dc.identifier.urihttp://scholarbank.nus.edu.sg/handle/10635/24624
dc.description.abstractSixty-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.
dc.description.urihttp://libproxy1.nus.edu.sg/login?url=http://dx.doi.org/10.1016/j.foodchem.2009.11.038
dc.sourceScopus
dc.subjectAntioxidant
dc.subjectAscorbic acid
dc.subjectCarotenoid
dc.subjectORAC
dc.subjectTocopherol
dc.subjectTocotrienol
dc.subjectTotal phenolic
dc.subjectVegetable
dc.typeArticle
dc.contributor.departmentEPIDEMIOLOGY & PUBLIC HEALTH
dc.contributor.departmentCHEMISTRY
dc.description.doi10.1016/j.foodchem.2009.11.038
dc.description.sourcetitleFood Chemistry
dc.description.volume120
dc.description.issue4
dc.description.page993-1003
dc.identifier.isiut000275010600007
Appears in Collections:Staff Publications

Show simple item record
Files in This Item:
There are no files associated with this item.

SCOPUSTM   
Citations

116
checked on Apr 4, 2020

WEB OF SCIENCETM
Citations

102
checked on Mar 19, 2020

Page view(s)

425
checked on Apr 1, 2020

Google ScholarTM

Check

Altmetric


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.