Determination of total antioxidant activity in three types of vegetable shoots
2000
Asmah R. | Vijay, K. | Huzaimah A. S.
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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