Evaluation of the antioxidant activity and nitric oxide production effect of formulated crispy vegetables from thermal processing of Amaranthus viridis and Sauropus androgynous | Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Skip to main content Skip to main navigation menu Skip to site footer Open Menu Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Home Food Science Publisher Functional Food Center Current Archives About About the Journal Aims and Scope Contact Editing Services Editorial Team Express Peer Review Graphical Abstract Journal Insights Privacy Statement Submissions Announcements Search Search Register Login Home / Archives / Vol. 13 No. 9 (2023): September 2023 / Research Articles Evaluation of the antioxidant activity and nitric oxide production effect of formulated crispy vegetables from thermal processing of Amaranthus viridis and Sauropus androgynous Authors Juwainee Madardam Saowakon Wattanachant Chutha Takahashi Yupanqui DOI: https://doi.org/10.31989/ffhd.v13i9.1116 Abstract Background: Amaranthus viridis and Sauropus androgynous are common edible vegetables consumed by the natives of Asia. This research aimed to carry out a comparative evaluation on the antioxidant activity and nitric oxide production effect of crispy vegetables formula of A. viridis and S. androgynous made by thermal processing. Methods: A. viridis and S. androgynous fresh vegetable leaves were dried, processed and formulated into crispy vegetables: A. viridis crispy vegetables, S. androgynous crispy vegetables and 50:50% (w/w) mixture of A. viridis and S. androgynous  crispy vegetables. Total phenolic and flavonoids contents of the three crispy vegetables were evaluated using Folin Ciocalteu colorimetric and aluminum chloride assay.  Results: S. androgynous crispy vegetable had higher phenolic (36.55 ± 0.01 mg GAE/g) and flavonoid (81.17±0.00 mg QE/g) contents than A. viridis crispy vegetables (16.55±0.00 mg GAE/g and 40.58±0.01 QE/g respectively) and 50:50% mixed crispy vegetable formula of A. viridis and S. androgynous (26.01 ± 0.00 mg GAE/g; 59.38±0.00 QE/g respectively). S. androgynous crispy vegetable sheet also demonstrated a better antioxidant activity against the radical effect of DPPH (15.43±0.07%), ABTS (34.04±0.05%) and FRAP (1.73±0.01) than A. viridis (13.45±0.11%, 26.35±0.17 &; 1.56±0.01 respectively) and was comparable with mixed formula (14.23±0.43%; 32.31±0.12%, 1.81±0.03 respectively). A significant dose-dependent cytotoxic effect was induced by the three crispy vegetables with IC50 of 8.33±0.69, 7.84±0.35, 7.86±0.33 respectively on HUVECs. The results also showed that mixed crispy vegetables (50:50%) promoted endothelial nitric oxide production.  Conclusion:The study concludes that the antioxidant activity of the crispy vegetables reflects the total phenolic and total flavonoid content as their functional properties. Our findings also suggest that thermal processing of foods could have significant effect on the antioxidant activity of functional foods; however, A. viridis and S. androgynous prepared in crispy form may pose no potential threat to the body like the fresh vegetables. Keywords:Amaranthus viridis, S. androgynous, crispy vegetables, antioxidant, nitric oxide, hypertension, Thailand Downloads [Abstract] [Full Article] Published 2023-09-08 Issue Vol. 13 No. 9 (2023): September 2023 Section Research Articles License Authors retain the copyright of their articles and grant the Functional Food Center (FFC) and its journals the right of first publication under the terms of the Creative Commons Attribution 4.0 International License. This license permits unrestricted use, distribution, and reproduction in any medium, including commercial use, provided the original author(s) and source are properly credited. Authors may post and share their published work freely, provided that the original publication in this journal is acknowledged. By submitting to this journal, authors confirm that their manuscripts are original, not under consideration elsewhere, and that they hold the necessary rights to grant this license. The Functional Food Center encourages open scientific exchange and allows derivative and extended works, provided attribution to the original publication is maintained. About the Journal      Editing Services      Graphical Abstract      Journal Insights        Submissions        Editorial Team       Privacy Statement        Contact        Current        Archives   Open Journal Systems Hosting and Support by: OpenJournalSystems.com