สารประกอบฟีโนลิกของผักพื้นบ้าน 10 ชนิดใน จังหวัดสุราษฎร์ธานี
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ส.ค. 16, 2018
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สารประกอบฟีโนลิก ผักพื้นบ้าน จังหวัดสุราษฎร์ธานี
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บทคัดย่อ
การวิจัยครั้งนี้มีวัตถุประสงค์เพื่อวิเคราะห์ปริมาณสารประกอบฟีโนลิกในผักพื้นบ้าน 10 ชนิดในฤดูฝนและฤดูร้อนจากจังหวัดสุราษฎร์ธานี และเปรียบเทียบความแตกต่างของสารประกอบฟีโนลิกของผักพื้นบ้านในฤดูฝนและฤดูร้อน วิเคราะห์ปริมาณสารประกอบฟีโนลิกด้วยวิธี Folin-Ciocalteu.และวิเคราะห์ข้อมูลด้วยค่าเฉลี่ย ค่าเบี่ยงเบนมาตรฐาน ค่าควอไทล์ การวิเคราะห์ความแปรปรวนทางเดียว และการทดสอบค่าที.จากผลการวิเคราะห์ปริมาณสารประกอบฟีโนลิกในฤดูฝน.พบว่าขี้เหล็กมีปริมาณสารประกอบฟีโนลิกสูงสุด (2651.17 ± 883.95 mg GAE/100g) รองลงมาคือ สะเดา (1436.23 ± 502.61 mg GAE/100g) และชะคราม (1164.47 ± 370.97 mg GAE/100g) ตามลําดับ ส่วนผลการวิเคราะห์ปริมาณสารประกอบ ฟีโนลิกในฤดูร้อน พบว่า กระถินมีสารประกอบฟีโนลิกสูงสุด (1205.10 ± 238.27 mg GAE/100g) รองลงมาคือ ขี้เหล็ก (883.83 ± 204.08 mg GAE/100g) และเหลียง (584.73 ± 53.67 mg GAE/100g) ตามลําดับ ปริมาณสารประกอบฟีโนลิกทั้ง 2 ฤดู มีความแตกต่างกันอย่างมีนัยสำคัญทางสถิติที่ระดับ 0.05 โดยปริมาณสารประกอบฟีโนลิกจะเปลี่ยนแปลงไปตามฤดูกาล ยกเว้นเนียง และเสม็ดแดง จากผลการศึกษาครั้งนี้แสดงให้เห็นว่าผักพื้นบ้านเป็นแหล่งที่ดีของสารประกอบฟีโนลิก ดังนั้นจึงควรส่งเสริมให้มีการบริโภคผักพื้นบ้านที่หลากหลายตามฤดูกาลอย่างสม่ำเสมอ
Article Details
ประเภทบทความ
Original Articles
เอกสารอ้างอิง
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3. Packer L, Rimbach G, Virgili F. Antioxidant activity and biological properties of a procyanidin-rich extract
from pine (Pinus maritime) bark, pycnogenol. Free Radic Biol Med. 1999;27:704-24.
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Veterans Organization of Thailand; 1999. 266 p. (in Thai)
9. Somsub W, Kongkachuichai R, Sungpuag P, Charoensiri R. Effects of three conventional cooking methods on
vitamin C, tannin, myo-inositol phosphates contents in selected Thai vegetables. J Food Compost Anal.
2008;21:187-97.
10. Kahkonen MP, Hopia AI, Vuorela HJ, Rauha JP, Pihlaja K, Kujala TS, et al. Antioxidant activity of plant extracts
containing phenolic compounds. J Agric Food Chem. 1999;47:3954-62.
11. Singleton VL, Rossi JA. Colorimetry of total phenolics with photomolybdic-phosphotungstic acid reagents. Am
J Enol Vitic. 1965;16:144-58.
12. Benvenuti S, Pellati F, Melegar M, Bertelli D. Polyphenols, anthocyanins, ascorbic acid and radical scavenging activity of Rubus, Ribes and Aronia. J of Food Sci. 2004;69:164-9.
13. Perez-Jimenez J, Neveu V, Vos F, Scalbert A. Identification of the 100 richest dietary sources of polyphenols: an application of the Phenol-Explorer database. Eur J Clin Nutr. 2010;64:S112-S20.
14. Pliansirichai M, Junthasil Y, Pimbut W. Study on total phenolic contents and antioxidant activities in young
fruits of some indigenous vegetables. Agricultural Sci J. 2010;41:47-50. (in Thai)
15. Kaewdoungdee N, Intarasombat N. The study of antioxidant properties and products processing from
Suaeda maritima. Advanced Science Journal. 2012;12:107-20. (in Thai)
16. Isabelle M, Lee BL, Lim MT, Koh WP, Huang D, Ong CN. Antioxidant activity and profiles of common
vegetables in Singapore. Food Chem. 2010;120:993-1003.
17. Nimse SB, Pal D. Free radicals, natural antioxidants, and their reaction mechanisms. RSC Adv. 2015;5:27986-
8006.
18. Dai J, Mumper RJ. Plant phenolics: extraction, analysis and their antioxidant and anticancer properties.
Molecules. 2010;15:7313-52.
19. Ghasemzadeh A, Ghasemzadeh N. Flavonoids and phenolic acids: Role and biochemical activity in plants
and human. JMPR. 2011;5:6697-703.
20. Wootton-Beard PC, Moran A, Ryan L. Stability of the total antioxidant capacity and total polyphenol content
of 23 commercially available vegetable juices before and after in vitro digestion measured by FRAP, DPPH,
ABTS and Folin-Ciocalteu methods. Food Res Int. 2011;44:217-24.
21. Danciu C, Vlaia L, Fetea F, Hancianu M, Coricovac DE, Ciurlea SA, et al. Evaluation of phenolic profile,
antioxidant and anticancer potential of two main representants of Zingiberaceae family against B164A5
murine melanoma cells. Biol Res. 2015;48:1-9.
22. Taofiq O, Calhelha RC, Heleno S, Barros L, Martins A, Santos-Buelga C, et al. The contribution of phenolic
acids to the anti-inflammatory activity of mushrooms: Screening in phenolic extracts, individual parent
molecules and synthesized glucuronated and methylated derivatives. Food Res Int. 2015;76:821-7.
23. Turumtay EA, íslamoglu F, Çavus D, Sahin H, Turumtay H, Vanholme B. Correlation between phenolic compounds
and antioxidant activity of Anzer tea (Thymus praecox Opiz subsp. caucasicusvar. caucasicus). Ind
Crop and Prod. 2014;52:687-94.
24. Daduang J, Vichitphan S, Daduang S, Hongsprabhas P, Boonsiri P. High phenolics and antioxidants of some
tropical vegetables related to antibacterial and anticancer activities. Afr J Pharm Pharmacol. 2011;5:608-15.
25. Scalbert A, Williamson G. Dietary intake and bioavailability of polyphenols. J Nutr. 2000;130:2073S-85S.
26. Luksanawilas P, Saengsutham S, Saengvanich P. Alterations of antioxidant activity of crude proteins
extracted from Kaempferia Parviflora in different months. Proceedings of the 39th National Graduate Research
Conference; 2016 Jun 30-Jul 1; Assumption University, Bangkok; 2016. p. 219-26. (in Thai)
27. Sartor T, Xavier VB, Falcao MA, Mondin CA, dos Santos MA, Cassel E, et al. Seasonal changes in phenolic
compounds and in the biological activities of Baccharis dentata (Vell.) G.M. Barroso. Ind Crop Prod. 2013:5;355-9.
28. Sahin S, Malik NSA, Perez JL, Brockington JE. Seasonal changes of individual phenolic compounds in leaves of
twenty olive cultivars grown in Texas. J Agr Sci Tech. 2012;2:242-7.
29. Mert C, Barut E, Ipek A. Qualitative seasonal changes in the leaf phenolic content related to the alternativebearing
patterns of olive (Olea europaea L.cv. Gemlik), J Agr Sci Tech. 2013;15:995-1006.
30. Cosmulescu S, Trandafir I. Seasonal variation of total phenols in leaves of walnat (Juglans regia L.). J Med
Plant Res. 2011;5:4938-42.
31. Kongkachuichai R, Charoensiri R, Yakoh K, Kringkasemsee A, Insung P. Nutrients value and
antioxidant content of indigenous vegetables from Southern Thailand. Food Chem. 2015;173:838-46.
32. Wan H, Liu R, Sun H, Yu X, Li Y, Cong T, et al. Caco- 2 cell-based antioxidant activity of 36 vegetables
commonly consumed in China. J Food Nutr Res.2014;2:88-95.
33. Ahmed D, Balg H, Zara S. Seasonal variation of phenolics, flavonoids, antioxidant and lipid peroxidation
inhibitory activity of methanolic extract of Melilotus indicus and its sub-fractions in different solvents. IJOP.
2012;4:326-32.
/www.who.int/mediacentre/factsheets/fs355/en/.
2. Tonghong A, Tepsittha K, Piriyaanan P. Chronicdiseases surveillance report, 2012. Bangkok: Ministry of Public Health; 2012. 10 p. (in Thai)
3. Packer L, Rimbach G, Virgili F. Antioxidant activity and biological properties of a procyanidin-rich extract
from pine (Pinus maritime) bark, pycnogenol. Free Radic Biol Med. 1999;27:704-24.
4. Pandey KB, Rizvi SI. Plant polyphenols as dietary antioxidants in human health and disease. Oxid Med Cell Longev. 2009;2:270-8.
5. Dauchet L, Amouyel P, Hercberg S, Dallongeville J.Fruit and vegetable consumption and risk of coronary
heart disease: A meta-analysis of cohort studies. J Nutr.2006;136:2588-93.
6. Liu S, Lee IM, Song Y, Denburgh MV, Cook NR, Manson JE, et al. Vitamin E and risk of type 2 diabetes in the
womenûs health study randomized controlled trial. Diabetes. 2006;55:2856-62.
7. Hung HC, Joshipura KJ, Jiang R, Hu FB, Hunter D, Smith-Warner SA, et al. Fruit and vegetable intake and
risk of major chronic disease. J Natl Cancer Inst. 2004;96:1577-84.
8. Ministry of Public Health. Indigenous vegetables in 4 regions. Bangkok: Office of Printing Mill, The War
Veterans Organization of Thailand; 1999. 266 p. (in Thai)
9. Somsub W, Kongkachuichai R, Sungpuag P, Charoensiri R. Effects of three conventional cooking methods on
vitamin C, tannin, myo-inositol phosphates contents in selected Thai vegetables. J Food Compost Anal.
2008;21:187-97.
10. Kahkonen MP, Hopia AI, Vuorela HJ, Rauha JP, Pihlaja K, Kujala TS, et al. Antioxidant activity of plant extracts
containing phenolic compounds. J Agric Food Chem. 1999;47:3954-62.
11. Singleton VL, Rossi JA. Colorimetry of total phenolics with photomolybdic-phosphotungstic acid reagents. Am
J Enol Vitic. 1965;16:144-58.
12. Benvenuti S, Pellati F, Melegar M, Bertelli D. Polyphenols, anthocyanins, ascorbic acid and radical scavenging activity of Rubus, Ribes and Aronia. J of Food Sci. 2004;69:164-9.
13. Perez-Jimenez J, Neveu V, Vos F, Scalbert A. Identification of the 100 richest dietary sources of polyphenols: an application of the Phenol-Explorer database. Eur J Clin Nutr. 2010;64:S112-S20.
14. Pliansirichai M, Junthasil Y, Pimbut W. Study on total phenolic contents and antioxidant activities in young
fruits of some indigenous vegetables. Agricultural Sci J. 2010;41:47-50. (in Thai)
15. Kaewdoungdee N, Intarasombat N. The study of antioxidant properties and products processing from
Suaeda maritima. Advanced Science Journal. 2012;12:107-20. (in Thai)
16. Isabelle M, Lee BL, Lim MT, Koh WP, Huang D, Ong CN. Antioxidant activity and profiles of common
vegetables in Singapore. Food Chem. 2010;120:993-1003.
17. Nimse SB, Pal D. Free radicals, natural antioxidants, and their reaction mechanisms. RSC Adv. 2015;5:27986-
8006.
18. Dai J, Mumper RJ. Plant phenolics: extraction, analysis and their antioxidant and anticancer properties.
Molecules. 2010;15:7313-52.
19. Ghasemzadeh A, Ghasemzadeh N. Flavonoids and phenolic acids: Role and biochemical activity in plants
and human. JMPR. 2011;5:6697-703.
20. Wootton-Beard PC, Moran A, Ryan L. Stability of the total antioxidant capacity and total polyphenol content
of 23 commercially available vegetable juices before and after in vitro digestion measured by FRAP, DPPH,
ABTS and Folin-Ciocalteu methods. Food Res Int. 2011;44:217-24.
21. Danciu C, Vlaia L, Fetea F, Hancianu M, Coricovac DE, Ciurlea SA, et al. Evaluation of phenolic profile,
antioxidant and anticancer potential of two main representants of Zingiberaceae family against B164A5
murine melanoma cells. Biol Res. 2015;48:1-9.
22. Taofiq O, Calhelha RC, Heleno S, Barros L, Martins A, Santos-Buelga C, et al. The contribution of phenolic
acids to the anti-inflammatory activity of mushrooms: Screening in phenolic extracts, individual parent
molecules and synthesized glucuronated and methylated derivatives. Food Res Int. 2015;76:821-7.
23. Turumtay EA, íslamoglu F, Çavus D, Sahin H, Turumtay H, Vanholme B. Correlation between phenolic compounds
and antioxidant activity of Anzer tea (Thymus praecox Opiz subsp. caucasicusvar. caucasicus). Ind
Crop and Prod. 2014;52:687-94.
24. Daduang J, Vichitphan S, Daduang S, Hongsprabhas P, Boonsiri P. High phenolics and antioxidants of some
tropical vegetables related to antibacterial and anticancer activities. Afr J Pharm Pharmacol. 2011;5:608-15.
25. Scalbert A, Williamson G. Dietary intake and bioavailability of polyphenols. J Nutr. 2000;130:2073S-85S.
26. Luksanawilas P, Saengsutham S, Saengvanich P. Alterations of antioxidant activity of crude proteins
extracted from Kaempferia Parviflora in different months. Proceedings of the 39th National Graduate Research
Conference; 2016 Jun 30-Jul 1; Assumption University, Bangkok; 2016. p. 219-26. (in Thai)
27. Sartor T, Xavier VB, Falcao MA, Mondin CA, dos Santos MA, Cassel E, et al. Seasonal changes in phenolic
compounds and in the biological activities of Baccharis dentata (Vell.) G.M. Barroso. Ind Crop Prod. 2013:5;355-9.
28. Sahin S, Malik NSA, Perez JL, Brockington JE. Seasonal changes of individual phenolic compounds in leaves of
twenty olive cultivars grown in Texas. J Agr Sci Tech. 2012;2:242-7.
29. Mert C, Barut E, Ipek A. Qualitative seasonal changes in the leaf phenolic content related to the alternativebearing
patterns of olive (Olea europaea L.cv. Gemlik), J Agr Sci Tech. 2013;15:995-1006.
30. Cosmulescu S, Trandafir I. Seasonal variation of total phenols in leaves of walnat (Juglans regia L.). J Med
Plant Res. 2011;5:4938-42.
31. Kongkachuichai R, Charoensiri R, Yakoh K, Kringkasemsee A, Insung P. Nutrients value and
antioxidant content of indigenous vegetables from Southern Thailand. Food Chem. 2015;173:838-46.
32. Wan H, Liu R, Sun H, Yu X, Li Y, Cong T, et al. Caco- 2 cell-based antioxidant activity of 36 vegetables
commonly consumed in China. J Food Nutr Res.2014;2:88-95.
33. Ahmed D, Balg H, Zara S. Seasonal variation of phenolics, flavonoids, antioxidant and lipid peroxidation
inhibitory activity of methanolic extract of Melilotus indicus and its sub-fractions in different solvents. IJOP.
2012;4:326-32.
