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Phenolic Compound of 10 Indigenous Vegetables from Surat Thani Province
†
Kameelah Yakoh , Tussanapun Weschasat, Puchiya Suwannachote
Faculty of science and technology, Suratthani Rajabhat University, Surat Thani 84100, Thailand.
† Corresponding author: armiday@hotmail.com

Abstract
The objectives of this study were to determine the amounts of phenolic compounds in 10 indigenous
vegetables collected in the rainy and summer seasons from Surat Thani province and to compare the
differences in phenolic compound contents in the vegetables in the two seasons. The determination of
phenolic compound contents was performed using the Folin-Ciocalteu method. The statistics used for data
analysis were mean, standard deviation, quartile deviation, one-way ANOVA and t-test. The research findings
indicated that, in the wet season, the highest amount of phenolic compounds was found in Senna siamea
(2651.17 ± 883.95 mg GAE/100 g), followed by Azadirachta indica A. Juss. (1436.23 ± 502.61 mg GAE/
100 g) and Suaeda maritima (L.) Dumort. (1164.47 ± 370.97 mg GAE/100 g). In the summer, the highest
amount of phenolic compounds was found in Leucaena leucocepphala (Lam.) de Wit (1205.10 ± 238.27 mg
GAE/100 g), followed by Senna siamea (Lam.) H.S. Irwin & Barneby (883.83 ± 204.08 mg GAE/100 g) and
Gnetum gnemon L. (584.73 ± 53.67 mg GAE/100 g). By comparison, the wet-dry seasonal differences in
phenolic compound contents were significant (p = 0.05) in all such indigenous vegetables except for
Archidendron pauciflorum (Benth.) I.C. Nielsen and Syzygium gratum (Wight) S.N. Mitra. The results
showed that the levels of phenolic compounds in indigenous vegetables varied according to the seasons. This
study confirms that indigenous vegetables are a rich source of phenolic compounds. So regular intake of
seasonal indigenous vegetables should be promoted.
Key words: phenolic compound, indigenous vegetables, Surat Thani province

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