Oxidative behaviour of four Malaysian edible plant extracts in model and food oil systems

The present study was conducted to investigate the antioxidative behaviour of four local plant extracts in Malaysia-- red spinatch (Amarantus gangeticus), “kucai” (Allium odorum), Chinese cabbage (Brassica chinensis), and “kesom” (Polygonum minus)-- in palm olein system and in a linoleic acid model...

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Main Authors:	Jaswir, Irwandi, , Fitri Octavianti, Hendri, Ridar, ., Elmi, Khatib, Alfi
Format:	Article
Language:	English
Published:	Academic Journals 2012
Subjects:	QD Chemistry
Online Access:	http://irep.iium.edu.my/28715/ http://irep.iium.edu.my/28715/ http://irep.iium.edu.my/28715/ http://irep.iium.edu.my/28715/1/Jaswir_et_al-oxidative-jmpr_6-9-2012.pdf

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spelling	iium-287152013-12-13T03:51:30Z http://irep.iium.edu.my/28715/ Oxidative behaviour of four Malaysian edible plant extracts in model and food oil systems Jaswir, Irwandi , Fitri Octavianti Hendri, Ridar ., Elmi Khatib, Alfi QD Chemistry The present study was conducted to investigate the antioxidative behaviour of four local plant extracts in Malaysia-- red spinatch (Amarantus gangeticus), “kucai” (Allium odorum), Chinese cabbage (Brassica chinensis), and “kesom” (Polygonum minus)-- in palm olein system and in a linoleic acid model system. The antioxidative capacities of these local plants were then compared to the activity of rosemary and sage, two types of antioxidant commonly found in the market. From the analysis using Oxigen Consumption Method, it was found that among the samples evaluated, red spinatch had the longest time to reach the 50% oxygen in the chamber, with 110 min, meaning that this sample had the highest level of antioxidative activity. This was followed by the extracts of Chinese cabbage (80 min), “kucai” (60 min), and “kesom” (40 min). The antioxidative activities of these plants, however, were lower than those of rosemary and sage. These commercial antioxidants were found to have 150 and 130 min time, respectively, to reach the 50% oxygen in the chamber. Results from differential scanning calorimetry (DSC) analysis showed that addition of red spinatch and Chinese cabbage extract samples to the oil in the system reduced the oxidation as evidenced by longer To of antioxidants-treated samples. The onset time (To) of the oxidation reaction corresponded closely to the intersection of the extrapolated baseline and the tangent line (leading edge) of the exotherm, meaning that the longer To, the greater the antioxidative activity of a sample. Statistical analysis from this study showed that there was no significant difference between To of red spinatch and those of rosemary and sage. This meant that the antioxidative activity of red spinacth samples was comparable to the activities of rosemary and sage. The antioxidative activities of Chinese cabbage, “kucai” and “kesom” were also much higher than that of control. The finding from this study indicated that all samples used in this study had very good potential to be explored as sources of natural antioxidants. Academic Journals 2012-03-09 Article PeerReviewed application/pdf en http://irep.iium.edu.my/28715/1/Jaswir_et_al-oxidative-jmpr_6-9-2012.pdf Jaswir, Irwandi and , Fitri Octavianti and Hendri, Ridar and ., Elmi and Khatib, Alfi (2012) Oxidative behaviour of four Malaysian edible plant extracts in model and food oil systems. Journal of Medicinal Plants Research, 6 (9). pp. 1556-1561. ISSN 1996-0875 http://www.academicjournals.org/JMPR/PDF/pdf2012/9Mar/Jaswir%20et%20al.pdf 10.5897/JMPR11.854
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English
topic	QD Chemistry
spellingShingle	QD Chemistry Jaswir, Irwandi , Fitri Octavianti Hendri, Ridar ., Elmi Khatib, Alfi Oxidative behaviour of four Malaysian edible plant extracts in model and food oil systems
description	The present study was conducted to investigate the antioxidative behaviour of four local plant extracts in Malaysia-- red spinatch (Amarantus gangeticus), “kucai” (Allium odorum), Chinese cabbage (Brassica chinensis), and “kesom” (Polygonum minus)-- in palm olein system and in a linoleic acid model system. The antioxidative capacities of these local plants were then compared to the activity of rosemary and sage, two types of antioxidant commonly found in the market. From the analysis using Oxigen Consumption Method, it was found that among the samples evaluated, red spinatch had the longest time to reach the 50% oxygen in the chamber, with 110 min, meaning that this sample had the highest level of antioxidative activity. This was followed by the extracts of Chinese cabbage (80 min), “kucai” (60 min), and “kesom” (40 min). The antioxidative activities of these plants, however, were lower than those of rosemary and sage. These commercial antioxidants were found to have 150 and 130 min time, respectively, to reach the 50% oxygen in the chamber. Results from differential scanning calorimetry (DSC) analysis showed that addition of red spinatch and Chinese cabbage extract samples to the oil in the system reduced the oxidation as evidenced by longer To of antioxidants-treated samples. The onset time (To) of the oxidation reaction corresponded closely to the intersection of the extrapolated baseline and the tangent line (leading edge) of the exotherm, meaning that the longer To, the greater the antioxidative activity of a sample. Statistical analysis from this study showed that there was no significant difference between To of red spinatch and those of rosemary and sage. This meant that the antioxidative activity of red spinacth samples was comparable to the activities of rosemary and sage. The antioxidative activities of Chinese cabbage, “kucai” and “kesom” were also much higher than that of control. The finding from this study indicated that all samples used in this study had very good potential to be explored as sources of natural antioxidants.
format	Article
author	Jaswir, Irwandi , Fitri Octavianti Hendri, Ridar ., Elmi Khatib, Alfi
author_facet	Jaswir, Irwandi , Fitri Octavianti Hendri, Ridar ., Elmi Khatib, Alfi
author_sort	Jaswir, Irwandi
title	Oxidative behaviour of four Malaysian edible plant extracts in model and food oil systems
title_short	Oxidative behaviour of four Malaysian edible plant extracts in model and food oil systems
title_full	Oxidative behaviour of four Malaysian edible plant extracts in model and food oil systems
title_fullStr	Oxidative behaviour of four Malaysian edible plant extracts in model and food oil systems
title_full_unstemmed	Oxidative behaviour of four Malaysian edible plant extracts in model and food oil systems
title_sort	oxidative behaviour of four malaysian edible plant extracts in model and food oil systems
publisher	Academic Journals
publishDate	2012
url	http://irep.iium.edu.my/28715/ http://irep.iium.edu.my/28715/ http://irep.iium.edu.my/28715/ http://irep.iium.edu.my/28715/1/Jaswir_et_al-oxidative-jmpr_6-9-2012.pdf
first_indexed	2023-09-18T20:42:17Z
last_indexed	2023-09-18T20:42:17Z
_version_	1777409444795121664

Oxidative behaviour of four Malaysian edible plant extracts in model and food oil systems

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