Chemical Compositions and Antioxidant Activities of a Specialty Aquatic VegetableNymphoides hydrophyllain Taiwan

Autor:	Shao-Hua Huang, Huey-Jiun Ko, Lean-Teik Ng
Rok vydání:	2014
Předmět:	Antioxidant ABTS biology DPPH medicine.medical_treatment Aquatic Science Carbohydrate Proximate biology.organism_classification chemistry.chemical_compound chemistry Polyphenol medicine Nymphoides hydrophylla Organic chemistry Food science Scavenging Food Science
Zdroj:	Journal of Aquatic Food Product Technology. 23:591-600
ISSN:	1547-0636 1049-8850
Popis:	Nymphoides hydrophylla (NH), a lesser known aquatic vegetable, is a popular dish among the Hakka community in Taiwan. This study aimed to examine the proximate and polyphenolic compositions of NH and evaluate its antioxidant activities using various antioxidant assays. Results showed that the moisture, crude protein, crude fat, carbohydrate (crude fiber), and ash contents of fresh NH were 89.46, 0.46, 0.47, 4.11 (3.65), and 5.50%, respectively. In the antioxidant studies, the NH ethanolic extract (NH-E) exhibited higher antioxidant activities than the aqueous extract (NH-H) in the antilipid peroxidation, reducing power, metal chelation, and 2,2ʹ-azino-bis(3-ethylbenthiazoline-6-sulfonic acid) or ABTS radical scavenging assays, while NH-H possessed more potent activity in the superoxide and 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assays. Compared with NH-H (6.86 mg/g for total flavonoids and 48.83 mg/g for total phenolics), NH-E showed a higher content of total flavonoids (197.21 mg/g) and ...
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::879a2cf5adce443cc2a019f23a1d515c https://doi.org/10.1080/10498850.2012.741188 Zobrazit plný text záznamu