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Comparative evaluation of nutritional compositions, antioxidant capacities, and phenolic compounds of red and green sessile joyweed (Alternanthera sessilis)

Othman, Azizah and Ismail, Amin and Hassan, Fouad Abdulrahman and Md Yusof, Barakatun Nisak and Khatib, Alfi (2016) Comparative evaluation of nutritional compositions, antioxidant capacities, and phenolic compounds of red and green sessile joyweed (Alternanthera sessilis). Journal of Functional Foods, 21. pp. 263-271. ISSN 1756-4646

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Abstract

Thenutritionalcompositions,antioxidantcapacities,andphenoliccompoundsof Alternanthera sessilis red (ASR) and green (ASG) in water and ethanolic extracts were compared. Nutritional compositions were determined according to anAOAC method.Total phenolic content was evaluated by a colorimetric reduction using the Folin–Ciocalteu method. Highperformance liquid chromatography combined with diode array and electrospray ionization mass spectrometric detection was used to the study phenolic compounds.Antioxidant capacities were evaluated by five different methods.The results showed that ASR contained significantly (p < 0.05) higher protein, fat, carbohydrate and mineral contents compared to ASG. The ethanolic extracts of both ASR and ASG presented significantly greater antioxidantcapacitythanthewaterextractsat p<0.05.Thetotalphenoliccontentexhibitedapositive correlation with the antioxidant capacities, which could be one of the critical contributors to the antioxidant activity of ASR and ASG.

Item Type: Article (Journal)
Additional Information: 6915/53534
Uncontrolled Keywords: Antioxidant capacity, alternanthera sessilis, Phenolic compounds, nutritional composition
Subjects: Q Science > QD Chemistry
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button): Kulliyyah of Pharmacy > Department of Pharmaceutical Chemistry
Depositing User: Dr. Alfi Khatib
Date Deposited: 13 Dec 2016 14:07
Last Modified: 06 Sep 2017 00:46
URI: http://irep.iium.edu.my/id/eprint/53534

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