The Effect of Convolvulus arvensis Dried Extract as a Potential Antioxidant in Food Models

In this study, the antioxidant activity of the Convolvulus arvensis Linn (CA) ethanol extract has been evaluated by different ways. The antioxidant activity of the extract assessed by 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) radical cation, the oxygen radical absorbance capacity...

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Main Authors:	Nurul Aini, Mohd Azman, Gallego, Maria Gabriela, Julia, Luis, Fajari, Lluis, Almajano, María Pilar
Format:	Article
Language:	English English
Published:	MDPI AG 2015
Subjects:	TP Chemical technology
Online Access:	http://umpir.ump.edu.my/id/eprint/8806/ http://umpir.ump.edu.my/id/eprint/8806/ http://umpir.ump.edu.my/id/eprint/8806/ http://umpir.ump.edu.my/id/eprint/8806/1/fkksa-2015-nurulaini-Effect%20of%20Convolvulus%20arvensis-abs.pdf http://umpir.ump.edu.my/id/eprint/8806/7/fkksa-2015-nurulaini-Effect%20of%20Convolvulus%20arvensis.pdf

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spelling	ump-88062016-04-20T03:16:41Z http://umpir.ump.edu.my/id/eprint/8806/ The Effect of Convolvulus arvensis Dried Extract as a Potential Antioxidant in Food Models Nurul Aini, Mohd Azman Gallego, Maria Gabriela Julia, Luis Fajari, Lluis Almajano, María Pilar TP Chemical technology In this study, the antioxidant activity of the Convolvulus arvensis Linn (CA) ethanol extract has been evaluated by different ways. The antioxidant activity of the extract assessed by 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) radical cation, the oxygen radical absorbance capacity (ORAC) and the ferric reducing antioxidant power (FRAP) was 1.62 mmol Trolox equivalents (TE)/g DW, 1.71 mmol TE/g DW and 2.11 mmol TE/g DW, respectively. CA ethanol extract exhibited scavenging activity against the methoxy radical initiated by the Fenton reaction and measured by Electron Paramagnetic Resonance (EPR). The antioxidant effects of lyophilised CA measured in beef patties containing 0.1% and 0.3% (w/w) CA stored in modified atmosphere packaging (MAP) (80% O2 and 20% CO2) was determined. A preliminary study of gelatine based film containing CA showed a strong antioxidant effect in preventing the degradation of lipid in muscle food. Thus, the present results indicate that CA extract can be used as a natural food antioxidant. MDPI AG 2015 Article PeerReviewed application/pdf en http://umpir.ump.edu.my/id/eprint/8806/1/fkksa-2015-nurulaini-Effect%20of%20Convolvulus%20arvensis-abs.pdf application/pdf en cc_by http://umpir.ump.edu.my/id/eprint/8806/7/fkksa-2015-nurulaini-Effect%20of%20Convolvulus%20arvensis.pdf Nurul Aini, Mohd Azman and Gallego, Maria Gabriela and Julia, Luis and Fajari, Lluis and Almajano, María Pilar (2015) The Effect of Convolvulus arvensis Dried Extract as a Potential Antioxidant in Food Models. Antioxidants, 4 (1). pp. 170-184. ISSN 2076-3921 http://dx.doi.org/10.3390/antiox4010170 DOI: 10.3390/antiox4010170
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Malaysia Pahang
building	UMP Institutional Repository
collection	Online Access
language	English English
topic	TP Chemical technology
spellingShingle	TP Chemical technology Nurul Aini, Mohd Azman Gallego, Maria Gabriela Julia, Luis Fajari, Lluis Almajano, María Pilar The Effect of Convolvulus arvensis Dried Extract as a Potential Antioxidant in Food Models
description	In this study, the antioxidant activity of the Convolvulus arvensis Linn (CA) ethanol extract has been evaluated by different ways. The antioxidant activity of the extract assessed by 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) radical cation, the oxygen radical absorbance capacity (ORAC) and the ferric reducing antioxidant power (FRAP) was 1.62 mmol Trolox equivalents (TE)/g DW, 1.71 mmol TE/g DW and 2.11 mmol TE/g DW, respectively. CA ethanol extract exhibited scavenging activity against the methoxy radical initiated by the Fenton reaction and measured by Electron Paramagnetic Resonance (EPR). The antioxidant effects of lyophilised CA measured in beef patties containing 0.1% and 0.3% (w/w) CA stored in modified atmosphere packaging (MAP) (80% O2 and 20% CO2) was determined. A preliminary study of gelatine based film containing CA showed a strong antioxidant effect in preventing the degradation of lipid in muscle food. Thus, the present results indicate that CA extract can be used as a natural food antioxidant.
format	Article
author	Nurul Aini, Mohd Azman Gallego, Maria Gabriela Julia, Luis Fajari, Lluis Almajano, María Pilar
author_facet	Nurul Aini, Mohd Azman Gallego, Maria Gabriela Julia, Luis Fajari, Lluis Almajano, María Pilar
author_sort	Nurul Aini, Mohd Azman
title	The Effect of Convolvulus arvensis Dried Extract as a Potential Antioxidant in Food Models
title_short	The Effect of Convolvulus arvensis Dried Extract as a Potential Antioxidant in Food Models
title_full	The Effect of Convolvulus arvensis Dried Extract as a Potential Antioxidant in Food Models
title_fullStr	The Effect of Convolvulus arvensis Dried Extract as a Potential Antioxidant in Food Models
title_full_unstemmed	The Effect of Convolvulus arvensis Dried Extract as a Potential Antioxidant in Food Models
title_sort	effect of convolvulus arvensis dried extract as a potential antioxidant in food models
publisher	MDPI AG
publishDate	2015
url	http://umpir.ump.edu.my/id/eprint/8806/ http://umpir.ump.edu.my/id/eprint/8806/ http://umpir.ump.edu.my/id/eprint/8806/ http://umpir.ump.edu.my/id/eprint/8806/1/fkksa-2015-nurulaini-Effect%20of%20Convolvulus%20arvensis-abs.pdf http://umpir.ump.edu.my/id/eprint/8806/7/fkksa-2015-nurulaini-Effect%20of%20Convolvulus%20arvensis.pdf
first_indexed	2023-09-18T22:06:47Z
last_indexed	2023-09-18T22:06:47Z
_version_	1777414761115287552

The Effect of Convolvulus arvensis Dried Extract as a Potential Antioxidant in Food Models

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