Invasive Species Compendium

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Abstract

Thiamin content and activity of antithiamin factor in vegetables of southern Thailand.

Abstract

Fourteen types of vegetable commonly consumed by people in southern Thailand were analysed for content of endogenous free form thiamin and activity of antithiamin factor (ATF). The mean of endogenous free form thiamin content (µg/g vegetable) ranged from 0 in phak kuad (Diplazium esculentum) and khanun (Artocarpus heterophyllus) to 2.8 in sato (Parkia speciosa). Activity of heat stable ATF incubated for 3 h (percent thiamin destroyed/g vegetable) ranged from 2.3 in sato to 100 in phak kuad and khanun. Among the analysed samples, activity of heat stable ATF above 50% was found in 10 types. Activity of heat labile ATF above 40% was found only in 4 types and the rest were below 15.7%. Furthermore, samples with a high activity of ATF tended to have low thiamin content.