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A Comparison of In Vitro Bioavailability of Total Antioxidant Capacity of Selected Organic and Conventional Vegetables |
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| รหัสดีโอไอ | |
| Creator | Vaijayanthi Kanabur and R. P. Lalitha Reddy |
| Title | A Comparison of In Vitro Bioavailability of Total Antioxidant Capacity of Selected Organic and Conventional Vegetables |
| Publisher | Faculty of Agro-Industry |
| Publication Year | 2561 |
| Journal Title | Food and Applied Bioscience |
| Journal Vol. | 6 |
| Journal No. | 2 |
| Page no. | 85-92 |
| Keyword | Freeze dry, solvent optimization, FRAP method, percent recovery of antioxidants |
| URL Website | www.tci-thaijo.org/index.php/fabjournal |
| Website title | www.tci-thaijo.org/index.php/fabjournal/article/view/105218 |
| ISSN | 2286-8615 |
| Abstract | The objective of the study is to know if there is a difference in in vitrobioavailability (also known as in vitrodigestibility) of organically and conventionally cultivated vegetables with respect to antioxidant capacity. A method that simulates human digestive system was used to study the in vitrobioavailability ofantioxidants present in organically grown and conventionally grown vegetables. Four commonly consumedvegetables namely spinach, tomato, beetroot and carrot were selected for the study.Institute of Marketlogy Organic Certification (I.M.O)certified organic vegetables and conventional vegetables grown in the same soil and agro climatic condition were selected for the study. The vegetables were freeze driedusing Lyodryerand stored at 4?C?2in dark. Four different solvents were used for extraction to identify the best solvent for each vegetable. Total antioxidant capacity was estimated by Ferric Reducing Antioxidant Power (FRAP) method asdescribed by Benzie and Strain (1996). In vitrobioavailability was determined according to a method described by Luten et al(1996).The percent recovery was studied based on the difference between antioxidant capacity of vegetables before and after in vitrodigestion. The results indicate that among the vegetables studied, antioxidants in conventional beetroothadthe highest recovery after digestion.The recovery of antioxidant capacity after digestion is slightly better for conventional vegetablescompared to organic vegetables in case of spinach, beetrootand tomato whereas there was no significant difference inthe in vitrobioavailability of organic and conventional carrot. |
