Study of the Properties of Bearberry Leaf Extract as a Natural Antioxidant in Model Foods

The common bearberry (Arctostaphylos uva-ursi L. Sprengel) is a ubiquitous procumbent evergreen shrub located throughout North America, Asia, and Europe. The fruits are almost tasteless but the plant contains a high concentration of active ingredients. The antioxidant activity of bearberry leaf extr...

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Main Authors: Nurul Aini, Mohd Azman, Gallego, Maria Gabriela, Segovia, Francisco, Sureena, Abdullah, Shalyda, Md Shaarani, Pablos, Maria Pillar Almajano
Format: Article
Language:English
Published: MDPI AG 2016
Subjects:
Online Access:http://umpir.ump.edu.my/id/eprint/20384/
http://umpir.ump.edu.my/id/eprint/20384/
http://umpir.ump.edu.my/id/eprint/20384/
http://umpir.ump.edu.my/id/eprint/20384/1/Study%20of%20the%20Properties%20of%20Bearberry%20Leaf%20Extract%20as%20a%20Natural%20Antioxidant%20in%20Model%20Foods.pdf
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spelling ump-203842018-07-30T08:33:37Z http://umpir.ump.edu.my/id/eprint/20384/ Study of the Properties of Bearberry Leaf Extract as a Natural Antioxidant in Model Foods Nurul Aini, Mohd Azman Gallego, Maria Gabriela Segovia, Francisco Sureena, Abdullah Shalyda, Md Shaarani Pablos, Maria Pillar Almajano TP Chemical technology The common bearberry (Arctostaphylos uva-ursi L. Sprengel) is a ubiquitous procumbent evergreen shrub located throughout North America, Asia, and Europe. The fruits are almost tasteless but the plant contains a high concentration of active ingredients. The antioxidant activity of bearberry leaf extract in the 2,21-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) radical cation assay was 90.42 mmol Trolox equivalents/g dry weight (DW). The scavenging ability of the methanol extract of bearberry leaves against methoxy radicals generated in the Fenton reaction was measured via electron paramagnetic resonance. Lipid oxidation was retarded in an oil–water emulsion by adding 1 g/kg lyophilised bearberry leaf extract. Also, 1 g/kg of lyophilised bearberry leaf extract incorporated into a gelatin-based film displayed high antioxidant activity to retard the degradation of lipids in muscle foods. The present results indicate the potential of bearberry leaf extract for use as a natural food antioxidant. MDPI AG 2016-04-01 Article PeerReviewed pdf en cc_by http://umpir.ump.edu.my/id/eprint/20384/1/Study%20of%20the%20Properties%20of%20Bearberry%20Leaf%20Extract%20as%20a%20Natural%20Antioxidant%20in%20Model%20Foods.pdf Nurul Aini, Mohd Azman and Gallego, Maria Gabriela and Segovia, Francisco and Sureena, Abdullah and Shalyda, Md Shaarani and Pablos, Maria Pillar Almajano (2016) Study of the Properties of Bearberry Leaf Extract as a Natural Antioxidant in Model Foods. Antioxidants, 5 (2). pp. 1-11. ISSN 2076-3921 https://doi.org/10.3390/antiox5020011 10.3390/antiox5020011
repository_type Digital Repository
institution_category Local University
institution Universiti Malaysia Pahang
building UMP Institutional Repository
collection Online Access
language English
topic TP Chemical technology
spellingShingle TP Chemical technology
Nurul Aini, Mohd Azman
Gallego, Maria Gabriela
Segovia, Francisco
Sureena, Abdullah
Shalyda, Md Shaarani
Pablos, Maria Pillar Almajano
Study of the Properties of Bearberry Leaf Extract as a Natural Antioxidant in Model Foods
description The common bearberry (Arctostaphylos uva-ursi L. Sprengel) is a ubiquitous procumbent evergreen shrub located throughout North America, Asia, and Europe. The fruits are almost tasteless but the plant contains a high concentration of active ingredients. The antioxidant activity of bearberry leaf extract in the 2,21-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) radical cation assay was 90.42 mmol Trolox equivalents/g dry weight (DW). The scavenging ability of the methanol extract of bearberry leaves against methoxy radicals generated in the Fenton reaction was measured via electron paramagnetic resonance. Lipid oxidation was retarded in an oil–water emulsion by adding 1 g/kg lyophilised bearberry leaf extract. Also, 1 g/kg of lyophilised bearberry leaf extract incorporated into a gelatin-based film displayed high antioxidant activity to retard the degradation of lipids in muscle foods. The present results indicate the potential of bearberry leaf extract for use as a natural food antioxidant.
format Article
author Nurul Aini, Mohd Azman
Gallego, Maria Gabriela
Segovia, Francisco
Sureena, Abdullah
Shalyda, Md Shaarani
Pablos, Maria Pillar Almajano
author_facet Nurul Aini, Mohd Azman
Gallego, Maria Gabriela
Segovia, Francisco
Sureena, Abdullah
Shalyda, Md Shaarani
Pablos, Maria Pillar Almajano
author_sort Nurul Aini, Mohd Azman
title Study of the Properties of Bearberry Leaf Extract as a Natural Antioxidant in Model Foods
title_short Study of the Properties of Bearberry Leaf Extract as a Natural Antioxidant in Model Foods
title_full Study of the Properties of Bearberry Leaf Extract as a Natural Antioxidant in Model Foods
title_fullStr Study of the Properties of Bearberry Leaf Extract as a Natural Antioxidant in Model Foods
title_full_unstemmed Study of the Properties of Bearberry Leaf Extract as a Natural Antioxidant in Model Foods
title_sort study of the properties of bearberry leaf extract as a natural antioxidant in model foods
publisher MDPI AG
publishDate 2016
url http://umpir.ump.edu.my/id/eprint/20384/
http://umpir.ump.edu.my/id/eprint/20384/
http://umpir.ump.edu.my/id/eprint/20384/
http://umpir.ump.edu.my/id/eprint/20384/1/Study%20of%20the%20Properties%20of%20Bearberry%20Leaf%20Extract%20as%20a%20Natural%20Antioxidant%20in%20Model%20Foods.pdf
first_indexed 2023-09-18T22:29:21Z
last_indexed 2023-09-18T22:29:21Z
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