Nazura Kabir
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Research Subjects
Nazura Kabir has a total of 7 co-authors. Here are the top co-authors by number of shared publications:
- Mahbuba Kawser
Institute of Nutrition and Food Science, University of Dhaka, Dhaka, BGD
1 shared publication - Maksuda Khatun
Department of Botany, University of Dhaka, Dhaka 1000, Bangladesh
1 shared publication - Mohammad Khairul Alam
Institute of Nutrition and Food Science, University of Dhaka, Dhaka-1000, Bangladesh
1 shared publication - Monira Ahsan
Department of Pharmaceutical Chemistry, Faculty of Pharmacy, University of Dhaka, Dhaka 1000, Bangladesh
1 shared publication - Parveen Begum
Institute of Nutrition and Food Science, University of Dhaka, Dhaka 1000, Bangladesh
1 shared publication - Sheikh Nazrul Islam
Institute of Nutrition and Food Science, University of Dhaka, Dhaka, Bangladesh
1 shared publication
Latest Publications
- 10 September 2020
- Published by Bentham Science Publishers Ltd. in Current Nutrition & Food Science
- Vol. 16 (7) , 1088-1097
Total Phenolics, Total Carotenoids and Antioxidant Activity of Selected Unconventional Vegetables Growing in Bangladesh
Background: Phenolics and carotenoids are natural antioxidants, which provide health benefit and protect against degenerative chronic diseases. Utilization and identification of foods with high content of these received greater attention nowadays. Objective: The present study reports the total phenolics (TPC) and total carotenoids (TCC) contents of thirty-two selected unconventional vegetables growing in Bangladesh. In addition, they were also analyzed for their antioxidant potentials. Methods: Folin-Ciocalteu and acetone–petroleum ether extraction followed by spectrophotometric measurement were employed for TPC and TCC, respectively. The antioxidant capacities of the selected unconventional leafy vegetables were analyzed using DPPH and Trolox equivalent antioxidant capacity (TEAC) assays. Results: The results revealed that the TPC ranged from 82.41 mg GAE/100 g in Kiokro to 2711.05 mg GAE/100 g in Mrolapiong whereas the TCC values ranged from 43.05 µg/100 g in Fala to 12863.54 µg/100 g in Roktodrone. The study findings also revealed that the selected plant samples exhibited high antioxidant capacities. Mrolapiong demonstrated highest DPPH inhibition (91.31 %) and TEAC (485.55 μmol Trolox/g) value, than others. The antioxidant capacities were attributed to phenolic compounds as there exist a positive correlation between these two variables. Bioactive phytochemicals are widely distributed in these vegetables, although their amounts are varying among the different types of vegetables. Conclusion: The study results suggest that the vegetables analyzed may provide a possible source of dietary antioxidant and serve as material for functional foods. Therefore, their production and consumption must be encouraged in order to preserve biodiversity and prevent their extinction.
- 10 September 2020
- Published by Bentham Science Publishers Ltd. in Current Nutrition & Food Science
- Vol. 16 (7) , 1088-1097
Total Phenolics, Total Carotenoids and Antioxidant Activity of Selected Unconventional Vegetables Growing in Bangladesh
Background: Phenolics and carotenoids are natural antioxidants, which provide health benefit and protect against degenerative chronic diseases. Utilization and identification of foods with high content of these received greater attention nowadays. Objective: The present study reports the total phenolics (TPC) and total carotenoids (TCC) contents of thirty-two selected unconventional vegetables growing in Bangladesh. In addition, they were also analyzed for their antioxidant potentials. Methods: Folin-Ciocalteu and acetone–petroleum ether extraction followed by spectrophotometric measurement were employed for TPC and TCC, respectively. The antioxidant capacities of the selected unconventional leafy vegetables were analyzed using DPPH and Trolox equivalent antioxidant capacity (TEAC) assays. Results: The results revealed that the TPC ranged from 82.41 mg GAE/100 g in Kiokro to 2711.05 mg GAE/100 g in Mrolapiong whereas the TCC values ranged from 43.05 µg/100 g in Fala to 12863.54 µg/100 g in Roktodrone. The study findings also revealed that the selected plant samples exhibited high antioxidant capacities. Mrolapiong demonstrated highest DPPH inhibition (91.31 %) and TEAC (485.55 μmol Trolox/g) value, than others. The antioxidant capacities were attributed to phenolic compounds as there exist a positive correlation between these two variables. Bioactive phytochemicals are widely distributed in these vegetables, although their amounts are varying among the different types of vegetables. Conclusion: The study results suggest that the vegetables analyzed may provide a possible source of dietary antioxidant and serve as material for functional foods. Therefore, their production and consumption must be encouraged in order to preserve biodiversity and prevent their extinction.