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Author Wangcharoen, Wiwat
TitleAntioxidant capacity and phenolic content of some Thai culinary plants/Wiwat Wangcharoen and Wallaya Morasuk
Call# FOOD 6226

CALL # Volume Number Month Year Barcode Status

JournalMaejo International Journal of Science and Technology
AbstractThe antioxidant capacity of red and green bird chili (Capsicum frutescens Linn.), red and green chili spur pepper (Capsicum annuum Linn. var. acuminatum Fingerh.), red and white holy basil (Ocimum sanctum Linn.), garlic (Allium sativum Linn.), and pumpkin (Cucurbita moschata Decne.), which have been normally used in Thailand as food ingredients, was estimated by three different methods: ferric reducing antioxidant power (FRAP)assay, improved ABTS radical cation decolorization assay, and DPPH free radical scavenging assay. Additionally, their total phenolic contents were analyzed by Folin-Ciocalteau micro method. The result showed that red holy basil and red bird chili seemed to be better sources of antioxidant compounds, followed by green bird chili and red chili spur pepper, white holy basil, green chili spur pepper, garlic and pumpkin, respectively. For results of total phenolic content analysis, they were significantly related to those of FRAP (r=0.825), ABTS (r=0.973)and DPPH (r=0.683).
Descriptvol.1 no.2 ; 100-106
Subjectantioxidant capacity
total phenolic content
holy basil