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Influence of drying treatments on antioxidant capacity of forage legume leaves


Citation

Saw, Yei Sang and Jamharee, Fazrina and Prasad, Krishnamurthy Nagendra and Azlan, Azrina and Maliki, Nurzillah (2014) Influence of drying treatments on antioxidant capacity of forage legume leaves. Journal of Food Science and Technology, 51 (5). pp. 988-993. ISSN 0022-1155; ESSN: 0975-8402

Abstract / Synopsis

This study was aimed to investigate the antioxidant capacities of four common forage legume leaves namely, Arachis pintoi (Pintoi), Calapogonium mucunoides (Calapo), Centrosema pubescens (Centro), and Stylosanthes guanensis (Stylo). Two different drying methods (oven-drying and freeze-drying) were employed and antioxidant activities were determined by DPPH, Ferric Reducing Antioxidant Power (FRAP) and β-carotene bleaching assays. Total phenolic content (TPC) was determined using Folin-Ciocalteu assay. Freeze-dried extract showed the highest antioxidant activities by DPPH (EC50 values 1.17–2.13 mg/ml), FRAP (147.08–246.42 μM of Fe2+/g), and β-carotene bleaching (57.11–78.60%) compared to oven drying. Hence, freeze drying treatment could be considered useful in retention of antioxidant activity and phenolic content.


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Additional Metadata

Item Type: Article
Divisions: Faculty of Medicine and Health Science
Halal Products Research Institute
DOI Number: https://doi.org/10.1007/s13197-011-0596-5
Publisher: Springer
Keywords: Antioxidants; Legume leaves; Phenolics; Oven-drying; Freeze-drying
Depositing User: Nurul Ainie Mokhtar
Date Deposited: 09 Dec 2015 08:36
Last Modified: 27 Jan 2016 10:00
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1007/s13197-011-0596-5
URI: http://psasir.upm.edu.my/id/eprint/34185
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