The evaluation of antioxidant activity of individual and mixture of lemongrass, curry leaves, turmeric and ginger extracts
Lemongrass (Cymbopogon citratus), curry leaves (Murrya koenigii), turmeric (Curcuma longa) and ginger (Zingiber officinale) are frequently used as ingredients in food industry. Recent researches proved these plants contain phytochemicals which contributes to antioxidant properties. However, the eval...
| Asıl Yazarlar: | , , , |
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| Materyal Türü: | Makale |
| Dil: | English |
| Baskı/Yayın Bilgisi: |
UTHM
2018
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| Konular: | |
| Online Erişim: | http://eprints.uthm.edu.my/5016/1/AJ%202018%20%28469%29.pdf |
| _version_ | 1825709948843065344 |
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| author | Kay, Huck Poh Muhammad, Norhayati Abdullah, Norazlin A. Talip, Balkis |
| author_facet | Kay, Huck Poh Muhammad, Norhayati Abdullah, Norazlin A. Talip, Balkis |
| author_sort | Kay, Huck Poh |
| collection | UTHM |
| description | Lemongrass (Cymbopogon citratus), curry leaves (Murrya koenigii), turmeric (Curcuma longa) and ginger (Zingiber officinale) are frequently used as ingredients in food industry. Recent researches proved these plants contain phytochemicals which contributes to antioxidant properties. However, the evaluation were done individually and rarely in mixtures. This study was conducted to examine the antioxidant properties as well as their interaction effect when mixed together. There were 18 designated formulations with various proportions obtained from Design Expert® 6.0.4. All of the extracts were freshly decocted and analyzed for antioxidant activity by 2, 2-diphenyl-2-picryl hydrazyl (DPPH) radical scavenging assay. Lemongrass extract exhibited the highest inhibition percentage which was 95.90% followed by curry leaves (91.99%), turmeric (69.01%) and ginger extracts (63.41%). The combination extracts of turmeric-ginger, curry leaves-ginger and curry leaves-turmeric showed the synergistic interaction effects. However, the one to one ratio of lemongrass-curry leaves extracts, lemongrass-turmeric, and lemongrass-ginger extract showed antagonistic interaction effects. In conclusion, most of the plant extracts mixture in this study contributed synergistic interaction in the formulations. This indicates the potential of these mixture to be developed into food product in the future |
| first_indexed | 2024-03-05T21:50:09Z |
| format | Article |
| id | uthm.eprints-5016 |
| institution | Universiti Tun Hussein Onn Malaysia |
| language | English |
| last_indexed | 2024-03-05T21:50:09Z |
| publishDate | 2018 |
| publisher | UTHM |
| record_format | dspace |
| spelling | uthm.eprints-50162022-01-03T06:10:02Z http://eprints.uthm.edu.my/5016/ The evaluation of antioxidant activity of individual and mixture of lemongrass, curry leaves, turmeric and ginger extracts Kay, Huck Poh Muhammad, Norhayati Abdullah, Norazlin A. Talip, Balkis T Technology (General) TP248.13-248.65 Biotechnology TX341-641 Nutrition. Foods and food supply Lemongrass (Cymbopogon citratus), curry leaves (Murrya koenigii), turmeric (Curcuma longa) and ginger (Zingiber officinale) are frequently used as ingredients in food industry. Recent researches proved these plants contain phytochemicals which contributes to antioxidant properties. However, the evaluation were done individually and rarely in mixtures. This study was conducted to examine the antioxidant properties as well as their interaction effect when mixed together. There were 18 designated formulations with various proportions obtained from Design Expert® 6.0.4. All of the extracts were freshly decocted and analyzed for antioxidant activity by 2, 2-diphenyl-2-picryl hydrazyl (DPPH) radical scavenging assay. Lemongrass extract exhibited the highest inhibition percentage which was 95.90% followed by curry leaves (91.99%), turmeric (69.01%) and ginger extracts (63.41%). The combination extracts of turmeric-ginger, curry leaves-ginger and curry leaves-turmeric showed the synergistic interaction effects. However, the one to one ratio of lemongrass-curry leaves extracts, lemongrass-turmeric, and lemongrass-ginger extract showed antagonistic interaction effects. In conclusion, most of the plant extracts mixture in this study contributed synergistic interaction in the formulations. This indicates the potential of these mixture to be developed into food product in the future UTHM 2018 Article PeerReviewed text en http://eprints.uthm.edu.my/5016/1/AJ%202018%20%28469%29.pdf Kay, Huck Poh and Muhammad, Norhayati and Abdullah, Norazlin and A. Talip, Balkis (2018) The evaluation of antioxidant activity of individual and mixture of lemongrass, curry leaves, turmeric and ginger extracts. Journal of Science and Technology, 10 (2). pp. 66-70. ISSN 2600-7924 http://dx.doi.org/10.30880/jst.2018.10.02.011 |
| spellingShingle | T Technology (General) TP248.13-248.65 Biotechnology TX341-641 Nutrition. Foods and food supply Kay, Huck Poh Muhammad, Norhayati Abdullah, Norazlin A. Talip, Balkis The evaluation of antioxidant activity of individual and mixture of lemongrass, curry leaves, turmeric and ginger extracts |
| title | The evaluation of antioxidant activity of individual and mixture of lemongrass, curry leaves, turmeric and ginger extracts |
| title_full | The evaluation of antioxidant activity of individual and mixture of lemongrass, curry leaves, turmeric and ginger extracts |
| title_fullStr | The evaluation of antioxidant activity of individual and mixture of lemongrass, curry leaves, turmeric and ginger extracts |
| title_full_unstemmed | The evaluation of antioxidant activity of individual and mixture of lemongrass, curry leaves, turmeric and ginger extracts |
| title_short | The evaluation of antioxidant activity of individual and mixture of lemongrass, curry leaves, turmeric and ginger extracts |
| title_sort | evaluation of antioxidant activity of individual and mixture of lemongrass curry leaves turmeric and ginger extracts |
| topic | T Technology (General) TP248.13-248.65 Biotechnology TX341-641 Nutrition. Foods and food supply |
| url | http://eprints.uthm.edu.my/5016/1/AJ%202018%20%28469%29.pdf |
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