Abstract
The contents of water, ash, ascorbic acid, and total phenol in 12 Yamatoyasai samples, the traditional vegetables of Nara, were measured. The antioxidant activity, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity and oxygen radical absorbance capacity (ORAC) of the samples were also measured. The water and ash contents were not significantly different between Yamatoyasai and common vegetables, while the ascorbic acid content of some Yamatoyasai samples was lower than that of common vegetables. The total phenol contents of the Sensujimizuna and Hanamyouga samples were respectively 1.8 and 1.5 times higher than those of Mizuna and Myouga. In respect of the antioxidant activity, the DPPH radical-scavenging activity of Sensujimizuna and Hanamyouga was also higher than that of common vegetables. A 1.5-2 times higher ORAC value was found in Udakingobou, Hanamyouga, Kaorigobou, Yamatokikuna, and Sensujimizuna than that in common vegetables. It is clear from the results of this study that a substantial number of Yamatoyasai show higher antioxidant activity than common vegetables.
