Characterization of phenolic compounds, carotenoids, vitamins and antioxidant activities of selected Malaysian wild edible plants

Patricia @ Patricia Clementina Matanjun, and Beng , Yasmin , Houi Ooi and Jin, Yi Wong and Kah , Fei Chia (2013) Characterization of phenolic compounds, carotenoids, vitamins and antioxidant activities of selected Malaysian wild edible plants. International Journal of Food Sciences and Nutrition, 64 (5). pp. 621-631. ISSN 0963-7486

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Official URL: http://dx.doi.org/10.3109/09637486.2013.763910

Abstract

This study was carried out to characterize phenolic compounds, carotenoids, vitamins and the antioxidant activity of selected wild edible plants. Plant extracts were purified, and phenolic compounds comprising 11 phenolic acids (hydroxybenzoic acid and hydrocinnamic acid) and 33 flavonoids (including catechin, glycosides and aglycones) were analysed using High Performance Liquid Chromatography - Diode Array Detector (HPLC-DAD). Furthermore, the contents of ascorbic acid and tocopherol ((α and γ tocopherol) and carotenoids (lutein and β-carotene) were also determined. The major phenolics identified consisted of glycosides of flavones (apigenin and luteolin) and flavonols (kaempferol and quercetin). Among the phenolic acids identified after hydrolysis, coumaric acid was the predominant phenolic acid in all the extracts of wild plants. Ascorbic acid [53.8 mg/100 g fresh weight (FW)] and β-carotene (656.5 mg/100 g FW) showed the highest content in the leaf of Heckeria umbellatum. In conclusion, the leaves of H. umbellatum, Aniseia martinicensis and Gonostegia hirta have excellent potential in the future to emerge as functional ingredients.

Item Type:Article
Uncontrolled Keywords:flavonoids, phenolic acids, ascorbic acid, lutein, β-carotene, tocopherol
Subjects:T Technology > TX Home economics > Nutrition. Foods and food supply
Divisions:FACULTY > Faculty of Food Science and Nutrition
ID Code:12548
Deposited By:IR Admin
Deposited On:11 May 2016 14:08
Last Modified:11 May 2016 14:08

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