Citation
Shafie, Nurul Husna and Chung, Ya Ching
(2023)
Effect of fermentation on antioxidant contents, antioxidant activity, and mineral contents of Cleome gynandra leaves.
Malaysian Journal of Medicine and Health Sciences, 19 (1).
169 - 170.
ISSN 2636-9346
Abstract
C. gynandra provides medicinal benefits due to nutritional properties. This study aimed to determine the effect of fermentation on antioxidant properties and mineral contents of C. gynandra. The findings showed that fresh C. gynandra had the highest total phenolic content (60.44±3.14 mg GAE/g extract), followed by commercial fermented (49.48±1.88 mg GAE/g) and self-fermented (7.89±0.83 mg GAE/g). Fresh C. gynandra also showed the highest scavenging activity (66.01±1.14%) compared to both fermented samples. The fresh sample had the highest minerals content except sodium. Fermentation might reduce the antioxidants and minerals in C. gynandra.
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Additional Metadata
| Item Type: | Article |
|---|---|
| Divisions: | Faculty of Medicine and Health Science Institute of Bioscience |
| Publisher: | Universiti Putra Malaysia Press |
| Keywords: | Cleome gynandra; Antioxidant; Fermentation; Mineral contents; Nutritional value |
| Depositing User: | Ms. Nur Faseha Mohd Kadim |
| Date Deposited: | 17 Oct 2024 03:39 |
| Last Modified: | 17 Oct 2024 03:39 |
| URI: | http://psasir.upm.edu.my/id/eprint/107503 |
| Statistic Details: | View Download Statistic |
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