Traditional foods for health: in vitro screening for antioxidant capacity of popular traditional tribal foods in the Sylhet territory in Bangladesh—focusing on total phenolic and tannin contents
| Autor: | M. M. Hoque, Syeda Sabrina Akter, G. M. Rabiul Islam |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
0106 biological sciences
0301 basic medicine food.ingredient DPPH General Chemical Engineering Health benefits 01 natural sciences Industrial and Manufacturing Engineering 03 medical and health sciences chemistry.chemical_compound food Tannin Safety Risk Reliability and Quality chemistry.chemical_classification Neptunia oleracea 030109 nutrition & dietetics biology Traditional medicine biology.organism_classification Ocimum Houttuynia cordata Antioxidant capacity chemistry Herb 010606 plant biology & botany Food Science |
| Zdroj: | Journal of Food Measurement and Characterization. 12:2087-2093 |
| ISSN: | 2193-4134 2193-4126 |
| Popis: | The nutritional properties of the popular traditional tribal foods in the Sylhet region in Bangladesh are practically unknown, and they could be the vital sources of antioxidant compounds. In most of the countries, there is very limited information on the traditional tribal foods, and this makes it very difficult to assess health benefit of consuming such foods. In this study, attempts were made to determine the in vitro total antioxidant capacity (TAC) and phenolic as well as tannin content of popular traditional tribal foods in the Sylhet region in Bangladesh. The nine most popular edible plant derived foods were identified and analyzed in vitro for their TAC by using DPPH assay. Total phenolic and tannin contents were determined and ranked depending upon their scavenging activity. The highest TAC was found in the plant Ekai Thabi (Neptunia oleracea) of vegetable origin (IC50 µg/mL: 428 ± 5.79 and 403 ± 2.25 in stems and leaves, respectively), followed by Toning Khok (Houttuynia cordata) and Mayang Ton (Ocimum canum) of herb, spices and aromatic plant origin (IC50 µg/mL: 513 ± 5.66 and 744 ± 23.90, respectively). The correlation analysis demonstrated a strong dependence of TAC on the total phenolic and tannin contents (ρ = 0.94, p |
| Databáze: | OpenAIRE |
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