Herba yg banyak antioksidan

Abstract

Malaysian herbs such as curry leaves (Murraya koenigii), kaffir lime leaves (Citrus hystrix), pandan leaves (Pandanus amaryllifolius) and turmeric leaves (Curcuma longa) are often used as flavourings in Malaysian food. They may contain various phytochemicals, which may act as antioxidants or pro-oxidants. In order to investigate the antioxidant capacity, the extracts of these herbs were subjected to antioxidant tests and analysed for polyphenol content. For the accelerated oxidation study, the ethanolic extracts were added to refined, bleached and deodorized (RBD) palm olein and heated to 180°for 32 hr. The polyphenol content was observed to be highest in turmeric leaves (116.3 mgg ¹ gallic acid equivalents), followed by curry leaves (109.5 mgg ¹), kaffir lime leaves (103.2 mg g¹) and pandan leaves (101.8 mg g¹). In the DPPH assay and the linoleic acid model system, the antioxidative activity was highest in turmeric leaves followed by curry leaves, kaffir lime leaves and pandan leaves. However, in heated oil, the highest activity was observed in the sample containing curry leaf and kaffir lime leaf extracts at 0.4% with activities comparable to that ofBHT

https://pure.utm.my/en/publications/antioxidative-acivity-of-malaysian-herb-extracts-in-refined-bleac