Evaluation of the antioxidant activity and nitric oxide production effect of formulated crispy vegetables from thermal processing of Amaranthus viridis and Sauropus androgynous

IF 1.3 Q4 FOOD SCIENCE & TECHNOLOGY Functional Foods in Health and Disease Pub Date : 2023-09-08 DOI:10.31989/ffhd.v13i9.1116
Juwainee Madardam, Saowakon Wattanachant, Chutha Takahashi Yupanqui
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引用次数: 1

Abstract

Background: Amaranthus viridis and Sauropus androgynous are common edible vegetables consumed by the natives of Asia. This research aimed to carry out a comparative evaluation on the antioxidant activity and nitric oxide production effect of crispy vegetables formula of A. viridis and S. androgynous made by thermal processing.Methods: A. viridis and S. androgynous fresh vegetable leaves were dried, processed and formulated into crispy vegetables: A. viridis crispy vegetables, S. androgynous crispy vegetables and 50:50% (w/w) mixture of A. viridis and S. androgynous crispy vegetables. Total phenolic and flavonoids contents of the three crispy vegetables were evaluated using Folin Ciocalteu colorimetric and aluminum chloride assay. Results: S. androgynous crispy vegetable had higher phenolic (36.55 ± 0.01 mg GAE/g) and flavonoid (81.17±0.00 mg QE/g) contents than A. viridis crispy vegetables (16.55±0.00 mg GAE/g and 40.58±0.01 QE/g respectively) and 50:50% mixed crispy vegetable formula of A. viridis and S. androgynous (26.01 ± 0.00 mg GAE/g; 59.38±0.00 QE/g respectively). S. androgynous crispy vegetable sheet also demonstrated a better antioxidant activity against the radical effect of DPPH (15.43±0.07%), ABTS (34.04±0.05%) and FRAP (1.73±0.01) than A. viridis (13.45±0.11%, 26.35±0.17 &; 1.56±0.01 respectively) and was comparable with mixed formula (14.23±0.43%; 32.31±0.12%, 1.81±0.03 respectively). A significant dose-dependent cytotoxic effect was induced by the three crispy vegetables with IC50 of 8.33±0.69, 7.84±0.35, 7.86±0.33 respectively on HUVECs. The results also showed that mixed crispy vegetables (50:50%) promoted endothelial nitric oxide production. Conclusion:The study concludes that the antioxidant activity of the crispy vegetables reflects the total phenolic and total flavonoid content as their functional properties. Our findings also suggest that thermal processing of foods could have significant effect on the antioxidant activity of functional foods; however, A. viridis and S. androgynous prepared in crispy form may pose no potential threat to the body like the fresh vegetables.Keywords:Amaranthus viridis, S. androgynous, crispy vegetables, antioxidant, nitric oxide, hypertension, Thailand
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绿苋菜和雌雄同体龙柏热加工配方脆皮蔬菜的抗氧化活性及产氮效果评价
背景:绿苋菜(Amaranthus viridis)和雌雄同体龙(Sauropus)是亚洲当地人常见的食用蔬菜。本研究旨在对热加工后的绿草和雌雄同体香脆蔬菜配方的抗氧化活性和产生一氧化氮的效果进行比较评价。方法:将青刺和雌雄同体鲜菜叶进行干燥、加工,配制成青刺脆皮蔬菜、雌雄同体脆皮蔬菜和绿刺与雌雄同体脆皮蔬菜50:50 (w/w)的混合脆皮蔬菜。采用Folin Ciocalteu比色法和氯化铝法测定3种脆皮蔬菜的总酚和总黄酮含量。结果:雌雄同体香酥蔬菜的酚类含量(36.55±0.01 mg GAE/g)和类黄酮含量(81.17±0.00 mg QE/g)均高于绿皮香酥蔬菜(16.55±0.00 mg GAE/g和40.58±0.01 mg QE/g)和雌雄同体香酥蔬菜50:50混合配方(26.01±0.00 mg GAE/g);59.38±0.00 QE/g)。对DPPH(15.43±0.07%)、ABTS(34.04±0.05%)和FRAP(1.73±0.01)自由基的抗氧化活性也优于绿皮草(13.45±0.11%)、26.35±0.17 &(1.56±0.01),与混合配方(14.23±0.43%;32.31±0.12%,1.81±0.03)。3种脆皮蔬菜对HUVECs的IC50分别为8.33±0.69、7.84±0.35、7.86±0.33,均具有明显的剂量依赖性。结果还表明,混合脆皮蔬菜(50:50%)促进内皮细胞一氧化氮的产生。结论:脆皮蔬菜的抗氧化活性主要体现在其功能特性中总酚和总黄酮的含量。我们的研究结果还表明,食品的热加工可能对功能性食品的抗氧化活性有显著影响;然而,以脆脆的形式制作的绿芽草和雌雄同体草可能不会像新鲜蔬菜那样对身体构成潜在威胁。关键词:绿苋菜,雌雄同体,脆皮蔬菜,抗氧化剂,一氧化氮,高血压,泰国
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来源期刊
Functional Foods in Health and Disease
Functional Foods in Health and Disease FOOD SCIENCE & TECHNOLOGY-
CiteScore
2.20
自引率
20.00%
发文量
47
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