Effect of frying on antioxidant contents, antioxidant activities and mineral contents of Alternanthera sissoo leaves

Mustafa Kamar, Muhamad Danial (2021) Effect of frying on antioxidant contents, antioxidant activities and mineral contents of Alternanthera sissoo leaves. [Project Paper] (Submitted)

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Abstract

Alternanthera sissoo or bayam Brazil is a green leafy vegetable which contains high nutrition content that is nutritious for health in preventing diseases by free radicals. This study was aimed to determine the effect of frying on antioxidant content, antioxidant activity and mineral content of Alternanthera sissoo leaves. Microwave assisted extraction was carried out for the extraction method. Determination of total antioxidant content was performed by Folin-Ciocalteu assay for total phenolic content determination while aluminium chloride colorimetric assay for total flavonoid content determination. Diphenyl Picryl Hydrazyl (DPPH) radical scavenging activity and ferric reducing antioxidant power (FRAP) were carried out for total antioxidant activity determination, and atomic absorption spectrophotometer was used for mineral content determination. Raw Alternanthera sissoo showed significantly higher in total phenolic content (77.94 ± 8.40 mg GAE/mg DW) and total flavonoid content (21.97 ± 2.09 mg CE/g DW) compared to self-fried and commercial fried Alternanthera sissoo. Moreover, raw Alternanthera sissoo had significantly higher in total antioxidant activity by DPPH EC50 (253.28 ± 13.64 μg/mL) and FRAP (0.81 ± 0.03 mmol Fe2+ /g DW) assays. Pearson correlation had resulted that total phenolic content and total flavonoid content were significantly correlated with DPPH EC50 and FRAP. Furthermore, raw Alternanthera sissoo had significantly higher calcium (16.15 ± 1.19 mg/100 g DW), iron (3.76 ± 0.84 mg/100 g DW), magnesium (8.57 ± 0.88 mg/100 g DW) and potassium (39.17 ± 9.69 mg/100 g DW) content while commercially fried Alternanthera sissoo had significantly higher sodium (10.39 ± 0.21 mg/100 g DW) content. To conclude, raw Alternanthera sissoo preserves more antioxidant content, antioxidant activity and mineral content compared to self-fried and commercially fried Alternanthera sissoo.

Item Type:	Project Paper
Faculty:	Faculty of Medicine and Health Science
Depositing User:	Ms Norafizah Radzuan
Date Deposited:	04 Sep 2023 06:55
Last Modified:	04 Sep 2023 06:55
URI:	http://psaspb.upm.edu.my/id/eprint/1319

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