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Posted 9:42 PM by Tevita

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

From : Jimaima Lako

Abstract

Food Chemistry xxx (2006) xxx–xxx

Frequent consumption of fruits and vegetables is associated with a lowered risk of cancer, heart disease, hypertension and stroke. This has been attributed to the presence of various forms of phytochemicals and antioxidants present in the foods, e.g. carotenoids and polyphenol compounds including flavonoids and anthocyanins. Seventy Fiji grown fruits and vegetables, and some other commonly consumed products, were analysed for their total antioxidant capacity (TAC), total polyphenol content (TPP), total anthocyanin content (TAT) as well as the major flavonol and carotenoid profiles. These data will be used to estimate the phytochemical and antioxidant intake of the Fijian population and will be a useful tool in future clinical trials.
Green leafy vegetables had the highest antioxidant capacity, followed by the fruits and root crops. A number of herbs also exhibited high antioxidant capacity. Ipomoea batatas (sweet potato) leaves have the highest TAC (650 mg/100 g) and are rich in TPP (270 mg/
100 g), quercetin (90 mg/100 g) and b-carotene (13 mg/100 g). Moringa oleifera (drumstick) leaves also have a high TAC (260 mg/100 g) and are rich in TPP (260 mg/100 g), quercetin (100 mg/100 g), kaempferol (34 mg/100 g) and b-carotene (34 mg/100 g). Curcuma
longa (turmeric ginger) has a high TAC (360 mg/100 g), TPP (320 mg/100 g) and is rich in fisetin (64 mg/100 g), quercetin (41 mg/100 g) and myricetin (17 mg/100 g). Zingiber officinate (white ginger) also has a high TAC (320 mg/100 g) and TPP (200 mg/100 g). Zingiber
zerumbet (wild ginger), a widely used herb taken before meals is the richest source of kaempferol (240 mg/100 g).

2006 Elsevier Ltd. All rights reserved.
Keywords: Phytochemicals; Flavonols; Carotenoids; Antioxidant capacity; Food; Fiji

Authors :

Jimaima Lako a,*, V. Craige Trenerry b, Mark Wahlqvist a, Naiyana Wattanapenpaiboon a,
Subramanium Sotheeswaran c, Robert Premier d

a Asia Pacific Health and Nutrition Centre, Monash Asia Institute, Building 11A, Monash University, Vic. 3800, Australia
b PIRVic DPI-Werribee, 621 Sneydes Road, Werribee, Vic. 3030, Australia
c Chemistry Department, The University of the South Pacific, Fiji
d PIRVic DPI-Knoxfield, 621 Burwood Highway, Knoxfield, 3152 Vic., Australia
Received 10 April 2005; received in revised form 2 January 2006; accepted 20 January 2006



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DIVA-GIS	Sunday, September 09, 2007 Posted 9:42 PM by Tevita Phytochemical flavonols, carotenoids and the antioxidant properties of a wide selection of Fijian fruit, vegetables and other readily available foods From : Jimaima Lako Abstract Food Chemistry xxx (2006) xxx–xxx Frequent consumption of fruits and vegetables is associated with a lowered risk of cancer, heart disease, hypertension and stroke. This has been attributed to the presence of various forms of phytochemicals and antioxidants present in the foods, e.g. carotenoids and polyphenol compounds including flavonoids and anthocyanins. Seventy Fiji grown fruits and vegetables, and some other commonly consumed products, were analysed for their total antioxidant capacity (TAC), total polyphenol content (TPP), total anthocyanin content (TAT) as well as the major flavonol and carotenoid profiles. These data will be used to estimate the phytochemical and antioxidant intake of the Fijian population and will be a useful tool in future clinical trials. Green leafy vegetables had the highest antioxidant capacity, followed by the fruits and root crops. A number of herbs also exhibited high antioxidant capacity. Ipomoea batatas (sweet potato) leaves have the highest TAC (650 mg/100 g) and are rich in TPP (270 mg/ 100 g), quercetin (90 mg/100 g) and b-carotene (13 mg/100 g). Moringa oleifera (drumstick) leaves also have a high TAC (260 mg/100 g) and are rich in TPP (260 mg/100 g), quercetin (100 mg/100 g), kaempferol (34 mg/100 g) and b-carotene (34 mg/100 g). Curcuma longa (turmeric ginger) has a high TAC (360 mg/100 g), TPP (320 mg/100 g) and is rich in fisetin (64 mg/100 g), quercetin (41 mg/100 g) and myricetin (17 mg/100 g). Zingiber officinate (white ginger) also has a high TAC (320 mg/100 g) and TPP (200 mg/100 g). Zingiber zerumbet (wild ginger), a widely used herb taken before meals is the richest source of kaempferol (240 mg/100 g). 2006 Elsevier Ltd. All rights reserved. Keywords: Phytochemicals; Flavonols; Carotenoids; Antioxidant capacity; Food; Fiji Authors : Jimaima Lako a,, V. Craige Trenerry b, Mark Wahlqvist a, Naiyana Wattanapenpaiboon a, Subramanium Sotheeswaran c, Robert Premier d a Asia Pacific Health and Nutrition Centre, Monash Asia Institute, Building 11A, Monash University, Vic. 3800, Australia b PIRVic DPI-Werribee, 621 Sneydes Road, Werribee, Vic. 3030, Australia c Chemistry Department, The University of the South Pacific, Fiji d PIRVic DPI-Knoxfield, 621 Burwood Highway, Knoxfield, 3152 Vic., Australia Received 10 April 2005; received in revised form 2 January 2006; accepted 20 January 2006 Comments: Post a Comment	Archive October 2002 November 2002 December 2002 January 2003 February 2003 March 2003 April 2003 May 2003 June 2003 July 2003 August 2003 September 2003 October 2003 November 2003 December 2003 January 2004 February 2004 March 2004 April 2004 May 2004 June 2004 July 2004 August 2004 September 2004 October 2004 November 2004 December 2004 January 2005 February 2005 March 2005 April 2005 May 2005 June 2005 July 2005 August 2005 September 2005 October 2005 November 2005 December 2005 January 2006 February 2006 March 2006 April 2006 May 2006 June 2006 July 2006 August 2006 September 2006 October 2006 November 2006 December 2006 January 2007 February 2007 March 2007 April 2007 May 2007 June 2007 July 2007 August 2007 September 2007 October 2007 November 2007 December 2007 January 2008 February 2008 March 2008 April 2008 May 2008 June 2008 July 2008 August 2008 September 2008 October 2008 November 2008 December 2008 January 2009 February 2009 March 2009 April 2009 May 2009 June 2009 July 2009 August 2009 September 2009 October 2009 November 2009 January 2010 RSS Feed Alternative feed Contact Tevita Something new: Agrobiodiversity Weblog: For discussions of conservation and sustainable use of the genetic resources of crops, livestock and their wild relatives. 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