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conferenceseries.com
October 27-29, 2016 Rome, Italy
15th International Conference on
Food Processing & Technology
Volume 7, Issue 12 (Suppl) J Food Process Technol 2016
ISSN: 2157-7110 JFPT, an open access journal Food Technology 2016
October 27-29, 2016
Antioxidant capacities and total phenolic content of some Philippines vegetables: Effect of boiling
Rosaly V Manaois, John Edward I Zapater and Amelia V Morales
International Rice Research Institute, Philippines
High intake of plant foods has been linked to decreased risk of many chronic diseases. In Philippines, various vegetables are
cultivated but have not been thoroughly studied in terms of their antioxidant capacities. This work assessed the antioxidant
capacity of vegetables commonly grown and consumed in rice-based farms in the country. Twenty-one raw and boiled vegetables
were evaluated for their total phenolic content (TPC) using the Folin-Ciocalteu assay. The antioxidant capacities were determined
using the 2,2-diphenypicrylhydrazyl (DPPH) radical scavenging activity and 2,2-azinobis(3-ethylbenzothiazoline-6-sulfonic-acid)-
diammonium salt (ABTS) cation-radical scavenging activity techniques. The TPC of the raw vegetables ranged 0.11-31.78 mg gallic
acid equivalents/g sample, with the highest values recorded in jute (Corchorus olitorius), eggplant (Solanum melongena), squash
flower (Cucurbita maxima), chili ( Capsicum frutescens), mustard (Brassica juncea ), Chinese cabbage (Brassica rapa) and green
pepper (Capsicum annuum). DPPH of the raw samples ranged from 1.24-239.32 µmol Trolox equivalents (TE)/g, while ABTS ranged
from 2.10-136.84 µmol TE/g. Boiling generally reduced the TPC and antioxidant capacities. Jute, eggplant, water spinach (Ipomoea
aquatica), green pepper, and ginger (Zingiber officinale ) consistently displayed the highest antioxidant capacities in both raw and
boiled forms as measured by DPPH and ABTS techniques. The TPC of raw and cooked vegetables were highly correlated with their
DPPH values (r=0.931** and 0.892**, respectively) and ABTS (r=0.941** and 0.828**, respectively). Increasing the consumption of
minimally heated vegetables could help consumers maximize their dietary antioxidant intake.
Biography
Rosaly V Manaois has received her Master’s degree in Food Science from Louisiana State University as a Scholar of the Ford Foundation International Fellowship
Program. She was a Fellow at the Functional Food Factor Laboratory at the National Food Research Institute, Tsukuba, Ibaraki, Japan in 2014-2015 under the
United Nations University-Kirin Fellowship Program. She is currently the Head of the Rice Chemistry and Food Science division of International Rice Research
Institute, Philippines. Her research interests include functional foods, rice starch, sensory evaluation, and rice grain quality.
Rosaly V Manaois et al., J Food Process Technol 2016, 7:12 (Suppl)