Chiang Mai Journal of Science

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The antioxidant activities of some Thai vegetables and herbs were studied by employing a b -carotene bleaching method. In this method, the antioxidant activity was measured by rates of carotene bleaching in the coupled oxidation of linoleic acid and b -carotene. It was found that methanolic extract of all plants showed antioxidant activity. Further analysis of their chemical compounds in each plants, such as vitamin C, vitamin E, carotene, xanthophyll, tannin, and total phenolic compounds, were determined for quantitative analysis and antioxidant activity. The results showed that these compounds possess the antioxidant activity and the highest activity was found in total phenolic compounds.

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