Evaluation of Antioxidant Activity of South and South-East Asia Indigenous Vegetables

For further information, see Sato, T. (2002). Evaluation and characterization of indigenous leafy vegetables. RETA5839 Workshop (Collection, Conservation and Utilization of Indigenous
Vegetables), Sept.2002, AVRDC, Tainan, ROC, pp.8-11., 2003-12-01

Superior Strains of Indigenous Vegetables

Indigenous vegetables are adapted to certain specific areas, and have many kinds of uses. However, culture technique and breeding technology based on morphological and ecological characteristics, nutrient composition, and application method of these vegetables are not yet fully understood. In order to fully maximize the economic and nutrient potential of indigenous vegetables of south and south-east Asia, this study explored the possibility of using superior strains, evaluating the anti-oxidization activity of these vegetables, and determining their anti-oxidization ingredient.

Strong Anti-Oxidation Activity in Some Types of Leafy Vegetable

The strain, Corchorus spp., showed very strong anti-oxidization activity, as well as the fresh leaves of Toona sinensis, Moringa spp., Celosia argentea, Perilla frutescens, Cajanus cajan, Solanum nigram, Zanthoxylum ailanthoides, and Capsicum annuum. In addition to the high anti-oxidization activity of these indigenous vegetables, they also tend to have high vitamin-C and phenol contents.

Anti-Oxidation Activity As Selection Index

For the superior strain selection of the indigenous vegetables, anti-oxidization activity can be used as a selection index other than morphological and ecological characteristics and yield point characteristics.

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