• Abelmoschus esculentus (L.) Moench: Okra
• Alternanthera sessilis (L.) R.Br. ex DC.: Alligator weed; Lupo (Ilonggo)
• Amaranthus spinosus L.: Chinese spinach; Kolitis (Ilonggo); Kulitis (Tag)
• Amaranthus viridis L.: Chinese spinach; Kolitis (Ilonggo); Kulitis (Tag)
• Basella alba L.; Syn. Basella rubra L.: Alugbati
• Cajanus cajan (L.) Millsp.: Pigeon pea; Kad-ios (Ilonggo); Kadyos (Tag)
• Capsicum annuum L.; Syn. Capsicum frutescens L.: Hot pepper; Katumbal (Ilonggo);
Siling labuyo (Tag)
• Colocasia esculenta (L.) Schott: Abalong (Ilonngo); Gabi (Tag); Taro
• Corchorus olitorius L.: Jute; Tugabang (Ilonggo); Saluyot (Tag)
• Ipomoea aquatica Forssk.: Swamp cabbage; Tangkong (Ilonggo); Kangkong (Tag)
• Ipomoea batatas (L.) Lam.: Sweet potato; Camote (Ilonggo); Kamote (Tag)
• Momordica charantia L.: Bitter melon; Amargoso (Ilonggo); Ampalaya (Tag)
• Moringa oleifera Lam.: Horse raddish; Balunggay (Ilonggo); Malunggay (Tag)
• Oxalis corniculata L.; Syn. Oxalis repens Thunb.: Apat-apat
• Phaseolus vulgaris L.: String bean; Balatong (Ilonggo); Sitao (Tag)
• Psophocarpus tetragonolobus (L.) DC.: Winged bean; Balagay (Ilonggo); Sigarilyas (Tag)
• Vigna unguiculata subsp. sesquipedalis (L.) Verdc.: Cow pea; Hantok (Ilonggo); Paayap (Tag)
2019-06-21
Indigenous vegetables,
nutrient composition,
antioxidant property,
nutriceuticals,
free radical scavenging activity,
polyphenolics
Ilda G. Borlongan
The study was conducted to determine the nutrient composition and antioxidant properties of 20 indigenous vegetable species recorded in Leon, Sta. Barbara and Dingle Public Markets in Iloilo Province. Results revealed that % protein content ranged from 18.4 (okra)-35.4 (saluyot); % crude fat: 0.11 (okra) -8.5 (malunggay); % fiber: 6.0-11.5 (taro); % digestible carbohydrate: 38 (malunggay and taro)-64 (kamote tops, apat-apat, okra, pigeon pea and cowpea); % ash: 5 (cowpea and pigeon pea)-18 (malunggay, kolitis with spine, violet lupo and ampalaya tops); % moisture/% dry matter: 68/32 (cowpea and pigeon pea)-92.5/7.5 (alugbati); calcium (mg/100 g dry weight): 103 (pigeon pea)-2 977 (malunggay); phosphorus: 320 – 610 (apat-apat); and iron: 7.15 (okra)-101 (saluyot). Comparative analysis showed that % antioxidant activity was highest in samples obtained from raw leafy vegetables (75.7-92) and gradually became lower in blanched (64-83.4) and boiled (59-80.1) samples, indicating that heat inhibits % radical scavenging activity by 5-25% depending on the cooking temperature. On the other hand, blanching and boiling apparently had no effects on leguminous fruit vegetables. Additionally, most of the indigenous vegetable examined were excellent sources of tannins, anthocyanins, flavonols and hydrocinnamic acid.
Borlongan IG. Nutrient composition and antioxidant property of Philippine indigenous vegetables.