TAF PUBLISHING

Thailand has diverse plant foods, e.g., fruits and vegetables, which contain a Significant amount of biologically active components and biochemical functions that may benefit human health. In particular, they contain the phenolic compound that constitutes natural sources of antioxidants. The current study aims at determining antioxidants, e.g., flavonoids, total phenolic content (TPC), and tyrosinase inhibition, in these fresh vegetables. Data are gathered from three representative markets in Bangkok and further analyzed for discovering any antioxidant activity by observing DPPH radical scavenging, flavonoids, TPC, and tyrosinase inhibition activity. The results show that DPPH radical scavenging activities of white radish, garlic, and ginger are 30.42%, 11.39%, and 75.24% in Pathumwan, Bangrak, and Ratchathewi, respectively. The highest flavonoids of white radish, garlic, and ginger are 2.9mg/100g, 8.38 mg/100g, and 9.81mg/100g in these regions, respectively. Meanwhile, the TPC of garlic, ginger, and white radish is 1.94mg/100g, 1.82mg/100g, and 0.57mg/100g in the same places, respectively. Then, the highest tyrosinase inhibition activity of white radish, garlic, and ginger are 137.35%, 114.25%, 518.72% in Pathumwan, Ratchathewi, and Ratchathewi, respectively. Therefore, they appear to be a good candidate for intermediary between fresh and salt-processed due to their capabilities to inhibit tyrosinase and oxidation.