Comparison of antithiamine activites of wild vegetables
1988
Yoon, J.Y. | Lee, S.R. (Ewha Women's Univ., Seoul (Korea R.). Dept. of Food and Nutrition) | Song, M.R. (Gijeon Women's Junior Coll., Chonju (Korea R.). Dept. of Food and Nutrition)
Antithiamine activities of dried wild vegetables consumed in Korea were evaluated by means of the thiochrome fluorescence and Lactobacillus viridescens bioassay methods and compared with the phenolic content and the degree of browning of the samples. Eggplant, sweet potato stalk, bracken, red pepper leaf, Aster scaber and mugwort had higher antithiamine activities than Codonopsis lanceolata, doraji, taro stalk, pumpkin, oak mushroom and acorn starch. Wild vegetables with high antithiamine activity tended to have a high phenolic content and degree of browning. It is recommended that wild vegetables should not be cooked with thiamine-rich foods and be eaten immediately after cooking in order to minimize the thiamine decomposition
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