Evaluation of Antioxidant Activity of Vegetables from Okinawa Prefecture and Determination of Some Antioxidative Compounds

We examined the phenolic contents of 45 species of vegetables and their radical scavenging activities for 1,1-diphenyl-2-picrylhydrazyl radical (DPPH·). High contents of phenolic compounds and strong DPPH·scavenging activities were observed in extracts from Nishiyomogi, Ryukyuyomogi, Aojiso, Moroheiya, Hosobawadan, Bajiru, Ensai, Yaeyamakazura, Suizenjina, Botanbouhuu and Uikyou. Eight of these vegetables are traditional foods in Okinawa. These...