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Thai eat the young leaves of mango as vegetables. Antioxidants in young leaves of mango cultivars 'Talapnak', 'Chok Anan' and 'Nam Dok Mai' were identified by high-performance liquid chromatography coupled with an online ABTS assay (HPLC-ABTS) and electrospray ionization mass spectrometer (HPLC-ESI-MS). Young leaves of mango cv. 'Nam Dok Mai' had the highest antioxidant capacity. Major antioxidants in young mango leaves were mangiferin and benzophenones (maclurin and iriflophenone derivatives). Mangiferin presented in higher quantities than other compounds in each cultivar, with cv. 'Talapnak ' containing the most (37.92±0.98 mg/g DW) . The compound with the highest antioxidant capacity in all cultivars was mangiferin pentoside (from 1.19±0.25 mmol TE/g DW in cv. 'Chok Anan' to 2.13±0.04 mmol TE/g DW in cv. 'Talapnak'). The compound with the highest Trolox equivalent antioxidant capacity was maclurin galloyl glucoside (1.75±0.62 mol TE/mol).

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Summary The effects of crude malva nut gum (CMG) on the texture, digestion and the glycaemic index (GI) of white bread were investigated. Different CMG levels (0%, 2.5%, 5%, 7.5% and 10% w/w based on weight of flour) were added into a bread formula. The lightness (L*) and loaf‐specific volumes of the bread decreased with increased CMG levels. Firmness of the bread increased with increased CMG content. The in vitro starch digestion kinetics showed that bread containing CMG had generally lower predicted GI (74–81 vs. the control). In vivo human testing showed that increasing the CMG reduced the GI of the bread. The GI values of bread containing CMG ranged from 73 to 98 of the control. Overall liking scores of consumers ranged between ‘like slightly’ and ‘like moderately’ (6.1–7.1) compared to 7.1 for the control. Thus, the addition of CMG in carbohydrate‐based foods may lower the GI.

Cereal Chem. 90(6):552-557Dehulled glutinous black rice (cv. Kam Doi Saket) was abrasively milled (0-60 s) to make a degree of milling (DOM) curve. The curve showed a nonlinear relationship between milling time and DOM. The slope sharply increased in the first 20 s; after this point, the increase was moderate. The redness of grain and flour surprisingly increased after milling, and the highest value was found at 20 s of milling. Protein, fat, and crude fiber were not uniformly distributed in the dehulled rice kernel. The rice retained only 76.95, 32.79, 20.24, and 36.57% of protein, fat, crude fiber, and ash, respec-tively, after milling for 60 s. Anthocyanins, γ-oryzanol, and α-tocopherol decreased by 74.49, 55.35, and 70.36%, respectively, after 10 s of milling. The scavenging activity decreased sharply when milling was carried out for longer than 30 s. The methanolic extract from rice milled for 60 s showed the lowest activity, which was 21.1 times lower than that of the dehulled rice extract. It was concluded that milling for 20 s was sufficient to remove most of the bran layer of the black rice sample, but 10 s of milling retained higher contents of nutritional components and rice antioxidants. 2 Corresponding