High Polyphenols, Total Flavonoids and Anti-oxidant Content of the Local Vegetables in Naradhiwas Province

Abstract

Naradhiwas Province is an area with high biodiversity, especially local vegetables that are served for daily meals such as Spicy Rice Salad with Vegetable or Khao Yum and ready-cooked meals. However, negligible scientific knowledge is available about the bioactive compounds in local vegetables. This study aims to identify polyphenols, flavonoid contents, and anti-oxidant activity of the local vegetables in the area of Naradhiwas province. Ten local vegetables were collected and repeatedly washed before drying in a hot oven. The dried leaves were later ground into powder, and crude methanolic extracts were performed using a rotary evaporator and freeze dryer for removal of water molecule. The methanolic extracts were thereafter used to analyze polyphenol compounds by the Folin-Ciocalteu Colorimetry method. The local vegetables with high polyphenols content were selected for total flavonoid content and anti-oxidant activity analysis. Two species of local vegetables showed significantly higher total flavonoid contents and anti-oxidant activity. This investigation will lead us to advance research in the production of high value innovations from local vegetables.