Phytochemical flavonols, carotenoids and the antioxidant properties of a wide selection of Fijian fruit, vegetables and other readily available foods

Lako, Jimaima V.; Trenerry, V. Craige; Wahlqvist, Mark L.; Wattanapenpaiboon, Naiyana; Sotheeswaran, Subramaniam; Premier, Robert

doi:10.1016/j.foodchem.2006.01.031

Cited by 406 publications

(258 citation statements)

References 29 publications

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“…Arora et al (2009) reported significantly lower level of serum vitamin C in postmenopausal women as compared to premenopausal women. Moringa oleifera (drumstick) leaves have a high total antioxidant capacity and are rich in total polyphenol content, quercetin, kaempferol and β-carotene (Lako et al 2007).…”

Section: Resultsmentioning

confidence: 99%

Effect of supplementation of drumstick (Moringa oleifera) and amaranth (Amaranthus tricolor) leaves powder on antioxidant profile and oxidative status among postmenopausal women

2012

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Menopause is a gradual three-stage process that concludes with the end of periods and reproductive life. The antioxidant enzyme system get affected in postmenopause due to deficiency of estrogen, which has got antioxidant properties. The objective of the present study was therefore, to analyze the effect of supplementation of drumstick and amaranth leaves powder on blood levels of antioxidant and marker of oxidative stress. Ninety postmenopausal women aged 45-60 years were selected and divided into three groups viz. Group I, II and III having thirty subjects in each group. The subjects of group II and III were supplemented daily with 7 g drumstick leaves powder (DLP) and 9 g amaranth leaves powder (ALP), respectively for a period of 3 months in their diet. The subjects of group I was not given supplementation. Serum retinol, serum ascorbic acid, glutathione peroxidase, superoxide dismutase and malondialdehyde were analyzed before and after supplementation. Fasting blood glucose and haemoglobin level of the subjects were also analyzed. The data revealed that supplementation of DLP and ALP significantly increased serum retinol (8.8 % and 5.0 %), serum ascorbic acid (44.4 % and 5.9 %), glutathione peroxidase (18.0 % and 11.9 %), superoxide dismutase (10.4 % and 10.8) whereas decrease in marker of oxidative stress i.e. malondialdehyde (16.3 % and 9.6 %) in postmenopausal women of group II and group III, respectively. A significant (p≤0.01) decrease was also observed in fasting blood glucose level (13.5 % and 10.4 %) and increase in haemoglobin (17.5 % and 5.3 %) in group II and group III, respectively. The results indicated that these plants possess antioxidant property and have therapeutic potential for the prevention of complications during postmenopause.

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Section: Resultsmentioning

confidence: 99%

Effect of supplementation of drumstick (Moringa oleifera) and amaranth (Amaranthus tricolor) leaves powder on antioxidant profile and oxidative status among postmenopausal women

2012

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“…In plants, compounds or classes of phenolic compounds such as phenolic acids are responsible for antioxidant activity (Angelo & Jorge, 2007;Lako, 2007) and are present in vegetable leaves (Moon & Shibamoto, 2009;Fernandes et al, 2007). According to Maisuthisakula (2008), in some species of plants, the antioxidant activity is correlated with their phenolic compounds, while in others, it is not.…”

Section: Total Phenolic Compounds (Tpc)mentioning

confidence: 99%

Evaluation of beetroot (Beta vulgaris L.) leaves during its developmental stages: a chemical composition study

et al. 2014

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“…Total anthocyanins content of black mulberry juice was determined by the pH differential method using two buffer systems: potassium chloride buffer, pH 1.0 (0.025 M), and sodium acetate buffer, pH 4.5 (0.4 M) (Lako et al 2007;Cam et al 2009). Briefly, 0.4 mL of black mulberry juice sample was mixed with 3.6 mL of corresponding buffers and read against water as a blank at 510 and 700 nm.…”

Section: Total Anthocyanins Content (Tac)mentioning

confidence: 99%

Effects of heating method and conditions on the evaporation rate and quality attributes of black mulberry (Morus nigra) juice concentrate

2011

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Black mulberry juice was concentrated by different heating methods, including conventional heating and microwave heating, at different operational pressures (7.3, 38.5 and 100 kPa). The effects of each method on evaporation rate, quality attributes of concentrated juice were investigated. The final juice concentration of 42°Brix was achieved in 140, 120, and 95 min at 100, 38.5, and 7.3 kPa respectively by using a rotary evaporator. Applying microwave energy decreased required times to 115, 95, and 60 min. The changes in color, anthocyanin content during the concentration processes were investigated. Hunter parameters (L, a, and b) were measured to estimate the intensity of color loss. All Hunter color parameters decreased with time. Results showed that the degradation of color and consequently anthocyanins, was more pronounced in rotary evaporation compared to microwave heating method.

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Phytochemical flavonols, carotenoids and the antioxidant properties of a wide selection of Fijian fruit, vegetables and other readily available foods

Cited by 406 publications

References 29 publications

Effect of supplementation of drumstick (Moringa oleifera) and amaranth (Amaranthus tricolor) leaves powder on antioxidant profile and oxidative status among postmenopausal women

Effect of supplementation of drumstick (Moringa oleifera) and amaranth (Amaranthus tricolor) leaves powder on antioxidant profile and oxidative status among postmenopausal women

Evaluation of beetroot (Beta vulgaris L.) leaves during its developmental stages: a chemical composition study

Effects of heating method and conditions on the evaporation rate and quality attributes of black mulberry (Morus nigra) juice concentrate

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