Determination of total antioxidant activity in three types of vegetable shoots

Asmah R., . and Vijay K., . and Huzaimah A. S., . (2000) Determination of total antioxidant activity in three types of vegetable shoots. [Proceedings Paper]

Antioxidants play an important role in inhibiting and scavenging radicals thus providing protection to humans against infections and degenerative diseases. Literature shows that antioxidant activity is high in herbal and vegetable plants. Antioxidant activity of three vegetable shoots Diplazium esculentum pucuk paku Manihot utillissima pucuk ubi and Sauropus androgynus cekur manis were determined and the effect of food processes such as boiling towards antioxidant activity assessed. In every case antioxidant activity was compared to alpha-tocopherol. Extracts were prepared using both organic and aqueous solvents and assayed via ferric thiocyanate FTC and thiobarbituric acid TBA methods. One-way ANOV A test at p 0.05 was used to determine the significant differences between various samples. It was found that all the samples in both aqueous and organic extractions were significantly different. The total antioxidant activity values of aqueous extracts in descending order were as follows: M. utillissima fresh D. esculentum fresh S. androgynus fresh M. utillissima boiled D. esculentum boiled S. androgynus boiled. In conclusion fresh shoots showed higher antioxidant activity than boiled shoots but both fresh and boiled samples performed better alpha-tocopherol.

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Abstract

Antioxidants play an important role in inhibiting and scavenging radicals thus providing protection to humans against infections and degenerative diseases. Literature shows that antioxidant activity is high in herbal and vegetable plants. Antioxidant activity of three vegetable shoots Diplazium esculentum pucuk paku Manihot utillissima pucuk ubi and Sauropus androgynus cekur manis were determined and the effect of food processes such as boiling towards antioxidant activity assessed. In every case antioxidant activity was compared to alpha-tocopherol. Extracts were prepared using both organic and aqueous solvents and assayed via ferric thiocyanate FTC and thiobarbituric acid TBA methods. One-way ANOV A test at p 0.05 was used to determine the significant differences between various samples. It was found that all the samples in both aqueous and organic extractions were significantly different. The total antioxidant activity values of aqueous extracts in descending order were as follows: M. utillissima fresh D. esculentum fresh S. androgynus fresh M. utillissima boiled D. esculentum boiled S. androgynus boiled. In conclusion fresh shoots showed higher antioxidant activity than boiled shoots but both fresh and boiled samples performed better alpha-tocopherol.

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Item Type:	Proceedings Paper
Additional Information:	Available at Perpustakaan Sultan Abdul Samad Universiti Putra Malaysia 43400 UPM Serdang Selangor Malaysia. mal QK99 A1S471 2000 Call Number.
AGROVOC Term:	ANTIOXIDANTS
AGROVOC Term:	VEGETABLES
AGROVOC Term:	MANIHOT
AGROVOC Term:	SAUROPUS
AGROVOC Term:	TOCOPHEROLS
AGROVOC Term:	MALAYSIA
Geographical Term:	MALAYSIA
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 05:14
URI:	http://webagris.upm.edu.my/id/eprint/11315

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