Change in the antioxidant activities of five selected vegetables during enzymatic In Vitro digestion

Date

4-2004

Degree

Bachelor of Science in Biology

Major Course

Major in Cell Biology

College

College of Arts and Sciences (CAS)

Adviser/Committee Chair

Ivan Marcelo A. Duka

Abstract

LUSTRE 11, CEFERINO ABOGADO. 2004. Changes of antioxidant activities in five selected vegetables during enzymatic in vitro digestion. University of the Philippines Los Banos. B.S. Biology major in Cell Biology.

Major Adviser: Ivan Marcelo A. Duka

ABSTRACT

Five vegetables, namely, Chinese cedrus (Cedrela sinensis A. Juss), cassia bora (Cassia sophora L. var. penghuana) and drumstick (Moringa oleifera Lamck) leaves, rosemary (Rosmarinus officinalis Linn.) shrubs, and sweet potato (Ipomoea batatas L.(Lam.)) vines exposed to in vitro digestion were studied for free radical scavenging capacities and lipid peroxidation inhibition antioxidant activities. Spectrophotometric measurements were employed, using Trolox as the standard antioxidant compound. Results showed pH itself affects the antioxidant activity of most of the vegetables during in vitro digestion. Antioxidant activity generally decreased in the acidic environment, recovered after pepsin activity, and further increased further in the neutral environment and in the presence of pancreatin-bile suspension. Only the Chinese cedrus exhibited declines in free radical scavenging activity after adjustment to pH 7 and addition of bile-pancreatin. Increased antioxidant activity may be attributed to the enhanced availability of antioxidants and the presence of enhancers or activators while decreased antioxidant activity may be due to their denaturation or their transformation into prooxidants. Comparing the three antioxidant assays, Chinese cedrus and horseradish showed decreased antioxidant activities in all the assays, sweet potato exhibited higher antioxidant levels in all the assays, cassia tora scavenged better the 1,1-Dipheny1-2- picrylhydrazyl (DPPH) free radicals and rosemary protected more lipids from peroxidation after digestion.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

Thesis

Document Type

Thesis

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