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Nutrients 2014, 6(5), 2115-2130;

Antioxidant Activity in Extracts of 27 Indigenous Taiwanese Vegetables

Department of Nutrition and Health Sciences, Chinese Culture University, Taipei 11114, Taiwan
Department of Applied Science of Living, Chinese Culture University, Taipei 11114, Taiwan
Graduate Institute of Biotechnology, Chinese Culture University, Taipei 11114, Taiwan
Research Center for Biodiversity, Academia Sinica, Nankang, Taipei 11106, Taiwan
Author to whom correspondence should be addressed.
Received: 28 March 2014 / Revised: 13 May 2014 / Accepted: 19 May 2014 / Published: 23 May 2014
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The objectives of this study were to identify the antioxidants and antioxidant axtivity in 27 of Taiwan’s indigenous vegetables. Lycium chinense (Lc), Lactuca indica (Li), and Perilla ocymoides (Po) contained abundant quercetin (Que), while Artemisia lactiflora (Al) and Gynura bicolor (Gb) were rich in morin and kaempferol, respectively. Additionally, Nymphoides cristata (Nc) and Sechium edule (Se)-yellow had significantly higher levels of myricetin (Myr) than other tested samples. Cyanidin (Cyan) and malvidin (Mal) were abundant in Gb, Abelmoschus esculentus Moench (Abe), Po, Anisogonium esculentum (Retz.) Presl (Ane), Ipomoea batatas (Ib)-purple, and Hemerocallis fulva (Hf)-bright orange. Relatively high levels of Trolox equivalent antioxidant capacity (TEAC), oxygen radical absorption capacity (ORAC), and 1,1-diphenyl-2-picryl-hydrazyl (DPPH) radical scavenger were generated from extracts of Toona sinensis (Ts) and Po. Significant and positive correlations between antioxidant activity and polyphenols, anthocyanidins, Que, Myr, and morin were observed, indicating that these phytochemicals were some of the main components responsible for the antioxidant activity of tested plants. The much higher antioxidant activity of Po, Ts, and Ib (purple leaf) may be related to their higher Cyan, Que, and polyphenol content. View Full-Text
Keywords: indigenous plants; antioxidant activity; flavonols indigenous plants; antioxidant activity; flavonols
This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

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Chao, P.-Y.; Lin, S.-Y.; Lin, K.-H.; Liu, Y.-F.; Hsu, J.-I.; Yang, C.-M.; Lai, J.-Y. Antioxidant Activity in Extracts of 27 Indigenous Taiwanese Vegetables. Nutrients 2014, 6, 2115-2130.

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