The Effect of Convolvulus arvensis Dried Extract as a Potential Antioxidant in Food Models
In this study, the antioxidant activity of the Convolvulus arvensis Linn (CA) ethanol extract has been evaluated by different ways. The antioxidant activity of the extract assessed by 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) radical cation, the oxygen radical absorbance capacity...
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| Format: | Article |
| Language: | English English |
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MDPI AG
2015
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| Online Access: | http://umpir.ump.edu.my/id/eprint/8806/ http://umpir.ump.edu.my/id/eprint/8806/1/fkksa-2015-nurulaini-Effect%20of%20Convolvulus%20arvensis-abs.pdf http://umpir.ump.edu.my/id/eprint/8806/7/fkksa-2015-nurulaini-Effect%20of%20Convolvulus%20arvensis.pdf |
| _version_ | 1848818337093517312 |
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| author | Nurul Aini, Mohd Azman Gallego, Maria Gabriela Julia, Luis Fajari, Lluis Almajano, María Pilar |
| author_facet | Nurul Aini, Mohd Azman Gallego, Maria Gabriela Julia, Luis Fajari, Lluis Almajano, María Pilar |
| author_sort | Nurul Aini, Mohd Azman |
| building | UMP Institutional Repository |
| collection | Online Access |
| description | In this study, the antioxidant activity of the Convolvulus arvensis Linn (CA) ethanol extract has been evaluated by different ways. The antioxidant activity of the extract assessed by 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) radical cation, the oxygen radical absorbance capacity (ORAC) and the ferric reducing antioxidant power (FRAP) was 1.62 mmol Trolox equivalents (TE)/g DW, 1.71 mmol TE/g DW and 2.11 mmol TE/g DW, respectively. CA ethanol extract exhibited scavenging activity against the methoxy radical initiated by the Fenton reaction and measured by Electron Paramagnetic Resonance (EPR). The antioxidant effects of lyophilised CA measured in beef patties containing 0.1% and 0.3% (w/w) CA stored in modified atmosphere packaging (MAP) (80% O2 and 20% CO2) was determined. A preliminary study of gelatine based film containing CA showed a strong antioxidant effect in preventing the degradation of lipid in muscle food. Thus, the present results indicate that CA extract can be used as a natural food antioxidant. |
| first_indexed | 2025-11-15T01:36:03Z |
| format | Article |
| id | ump-8806 |
| institution | Universiti Malaysia Pahang |
| institution_category | Local University |
| language | English English |
| last_indexed | 2025-11-15T01:36:03Z |
| publishDate | 2015 |
| publisher | MDPI AG |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | ump-88062016-04-20T03:16:41Z http://umpir.ump.edu.my/id/eprint/8806/ The Effect of Convolvulus arvensis Dried Extract as a Potential Antioxidant in Food Models Nurul Aini, Mohd Azman Gallego, Maria Gabriela Julia, Luis Fajari, Lluis Almajano, María Pilar TP Chemical technology In this study, the antioxidant activity of the Convolvulus arvensis Linn (CA) ethanol extract has been evaluated by different ways. The antioxidant activity of the extract assessed by 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) radical cation, the oxygen radical absorbance capacity (ORAC) and the ferric reducing antioxidant power (FRAP) was 1.62 mmol Trolox equivalents (TE)/g DW, 1.71 mmol TE/g DW and 2.11 mmol TE/g DW, respectively. CA ethanol extract exhibited scavenging activity against the methoxy radical initiated by the Fenton reaction and measured by Electron Paramagnetic Resonance (EPR). The antioxidant effects of lyophilised CA measured in beef patties containing 0.1% and 0.3% (w/w) CA stored in modified atmosphere packaging (MAP) (80% O2 and 20% CO2) was determined. A preliminary study of gelatine based film containing CA showed a strong antioxidant effect in preventing the degradation of lipid in muscle food. Thus, the present results indicate that CA extract can be used as a natural food antioxidant. MDPI AG 2015 Article PeerReviewed application/pdf en http://umpir.ump.edu.my/id/eprint/8806/1/fkksa-2015-nurulaini-Effect%20of%20Convolvulus%20arvensis-abs.pdf application/pdf en cc_by http://umpir.ump.edu.my/id/eprint/8806/7/fkksa-2015-nurulaini-Effect%20of%20Convolvulus%20arvensis.pdf Nurul Aini, Mohd Azman and Gallego, Maria Gabriela and Julia, Luis and Fajari, Lluis and Almajano, María Pilar (2015) The Effect of Convolvulus arvensis Dried Extract as a Potential Antioxidant in Food Models. Antioxidants, 4 (1). pp. 170-184. ISSN 2076-3921. (Published) http://dx.doi.org/10.3390/antiox4010170 DOI: 10.3390/antiox4010170 |
| spellingShingle | TP Chemical technology Nurul Aini, Mohd Azman Gallego, Maria Gabriela Julia, Luis Fajari, Lluis Almajano, María Pilar The Effect of Convolvulus arvensis Dried Extract as a Potential Antioxidant in Food Models |
| title | The Effect of Convolvulus arvensis Dried Extract as a Potential Antioxidant in Food Models |
| title_full | The Effect of Convolvulus arvensis Dried Extract as a Potential Antioxidant in Food Models |
| title_fullStr | The Effect of Convolvulus arvensis Dried Extract as a Potential Antioxidant in Food Models |
| title_full_unstemmed | The Effect of Convolvulus arvensis Dried Extract as a Potential Antioxidant in Food Models |
| title_short | The Effect of Convolvulus arvensis Dried Extract as a Potential Antioxidant in Food Models |
| title_sort | effect of convolvulus arvensis dried extract as a potential antioxidant in food models |
| topic | TP Chemical technology |
| url | http://umpir.ump.edu.my/id/eprint/8806/ http://umpir.ump.edu.my/id/eprint/8806/ http://umpir.ump.edu.my/id/eprint/8806/ http://umpir.ump.edu.my/id/eprint/8806/1/fkksa-2015-nurulaini-Effect%20of%20Convolvulus%20arvensis-abs.pdf http://umpir.ump.edu.my/id/eprint/8806/7/fkksa-2015-nurulaini-Effect%20of%20Convolvulus%20arvensis.pdf |