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.
CITATION STYLE
Isabelle, M., Lee, B. L., Lim, M. T., Koh, W. P., Huang, D., & Ong, C. N. (2010). Antioxidant activity and profiles of common vegetables in Singapore. Food Chemistry, 120(4), 993–1003. https://doi.org/10.1016/j.foodchem.2009.11.038
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