caa a22 4500 606243429 CHVBK 20210128101324.0 cr unu---uuuuu 210128e20150901xx s 000 0 eng 10.1007/s11694-015-9244-5 doi (NATIONALLICENCE)springer-10.1007/s11694-015-9244-5 Comparison of antioxidant activity and tyrosinase inhibition in fresh and processed white radish, garlic and ginger [Elektronische Daten] [Apisit Somman, Napa Siwarungson] In Thailand, there is a diversity of vegetables and fruits due to the country's tropical rain forest ecological system. White radish (Raphanus sativus), garlic (Allium sativum) and ginger (Zingiber officinale) are consumed on a daily basis, in both raw and processed forms. They are popular for cooking and preservation, e.g., pickling. The objectives of this study are to compare antioxidant activities, such as 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), total flavonoid and phenolic contents, as well as tyrosinase inhibition in fresh and processed vegetables. Data were collected in three representative markets in Bangkok. The results showed that DPPH in fresh ginger was 80.90±5.70% and white radish was 84.99±11.39% in processed form. The highest value of ABTS test was 48.30±8.38% in fresh garlic and 109.39±4.34% in processed ginger. The highest value for total flavonoid contents in garlic was 8.85±1.08 and 2.26±0.88mg/100g in fresh and processed samples respectively, while the total phenolic contents of garlic were 1.76±0.33 and 19.48±5.51mg/100g for the fresh and processed samples respectively. The highest tyrosinase inhibitory activity was 363.71±58.75% in fresh ginger and 151.42±15.12% in processed garlic. Thus, the studied vegetables have shown some advantages for a daily diet, as they are a rich source of phytochemicals. Springer Science+Business Media New York, 2015 DPPH nationallicence ABTS nationallicence Flavonoid nationallicence Phenolic nationallicence Somman Apisit Program in Biotechnology, Faculty of Science, Chulalongkorn University, 10330, Bangkok, Thailand aut Siwarungson Napa Department of Biochemistry, Faculty of Science, Chulalongkorn University, 10330, Bangkok, Thailand aut Journal of Food Measurement and Characterization Springer US; http://www.springer-ny.com 9/3(2015-09-01), 369-374 2193-4126 9:3<369 2015 9 11694 https://doi.org/10.1007/s11694-015-9244-5 text/html Onlinezugriff via DOI BK010053 XK010053 XK010000 Metadata rights reserved Springer special CC-BY-NC licence nationallicence 1 research-article jats NATIONALLICENCE NATIONALLICENCE NL-springer NATIONALLICENCE 856 40 https://doi.org/10.1007/s11694-015-9244-5 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Somman Apisit Program in Biotechnology, Faculty of Science, Chulalongkorn University, 10330, Bangkok, Thailand aut NATIONALLICENCE 700 1- Siwarungson Napa Department of Biochemistry, Faculty of Science, Chulalongkorn University, 10330, Bangkok, Thailand aut NATIONALLICENCE 773 0- Journal of Food Measurement and Characterization Springer US; http://www.springer-ny.com 9/3(2015-09-01), 369-374 2193-4126 9:3<369 2015 9 11694