Effect of fermentation on antioxidant contents, antioxidant activity, and mineral contents of Cleome gynandra leaves
C. gynandra provides medicinal benefits due to nutritional properties. This study aimed to determine the effect of fermentation on antioxidant properties and mineral contents of C. gynandra. The findings showed that fresh C. gynandra had the highest total phenolic content (60.44±3.14 mg GAE/g extrac...
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| Format: | Article |
| Language: | English |
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Universiti Putra Malaysia Press
2023
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| Online Access: | http://psasir.upm.edu.my/id/eprint/107503/ http://psasir.upm.edu.my/id/eprint/107503/1/Effect%20of%20Fermentation%20on%20Antioxidant%20Contents%2C%20Antioxidant%20Activity%2C%20and%20Mineral%20Contents%20of%20Cleome%20gynandra%20Leaves.pdf |
| _version_ | 1848864913256087552 |
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| author | Shafie, Nurul Husna Chung, Ya Ching |
| author_facet | Shafie, Nurul Husna Chung, Ya Ching |
| author_sort | Shafie, Nurul Husna |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | C. gynandra provides medicinal benefits due to nutritional properties. This study aimed to determine the effect of fermentation on antioxidant properties and mineral contents of C. gynandra. The findings showed that fresh C. gynandra had the highest total phenolic content (60.44±3.14 mg GAE/g extract), followed by commercial fermented (49.48±1.88 mg GAE/g) and self-fermented (7.89±0.83 mg GAE/g). Fresh C. gynandra also showed the highest scavenging activity (66.01±1.14%) compared to both fermented samples. The fresh sample had the highest minerals content except sodium. Fermentation might reduce the antioxidants and minerals in C. gynandra. |
| first_indexed | 2025-11-15T13:56:22Z |
| format | Article |
| id | upm-107503 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T13:56:22Z |
| publishDate | 2023 |
| publisher | Universiti Putra Malaysia Press |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1075032024-10-17T03:39:26Z http://psasir.upm.edu.my/id/eprint/107503/ Effect of fermentation on antioxidant contents, antioxidant activity, and mineral contents of Cleome gynandra leaves Shafie, Nurul Husna Chung, Ya Ching C. gynandra provides medicinal benefits due to nutritional properties. This study aimed to determine the effect of fermentation on antioxidant properties and mineral contents of C. gynandra. The findings showed that fresh C. gynandra had the highest total phenolic content (60.44±3.14 mg GAE/g extract), followed by commercial fermented (49.48±1.88 mg GAE/g) and self-fermented (7.89±0.83 mg GAE/g). Fresh C. gynandra also showed the highest scavenging activity (66.01±1.14%) compared to both fermented samples. The fresh sample had the highest minerals content except sodium. Fermentation might reduce the antioxidants and minerals in C. gynandra. Universiti Putra Malaysia Press 2023-01 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/107503/1/Effect%20of%20Fermentation%20on%20Antioxidant%20Contents%2C%20Antioxidant%20Activity%2C%20and%20Mineral%20Contents%20of%20Cleome%20gynandra%20Leaves.pdf Shafie, Nurul Husna and Chung, Ya Ching (2023) Effect of fermentation on antioxidant contents, antioxidant activity, and mineral contents of Cleome gynandra leaves. Malaysian Journal of Medicine and Health Sciences, 19 (1). 169 - 170. ISSN 2636-9346 https://medic.upm.edu.my/upload/dokumen/20230131104153Complete_issue.pdf |
| spellingShingle | Shafie, Nurul Husna Chung, Ya Ching Effect of fermentation on antioxidant contents, antioxidant activity, and mineral contents of Cleome gynandra leaves |
| title | Effect of fermentation on antioxidant contents, antioxidant activity, and mineral contents of Cleome gynandra leaves |
| title_full | Effect of fermentation on antioxidant contents, antioxidant activity, and mineral contents of Cleome gynandra leaves |
| title_fullStr | Effect of fermentation on antioxidant contents, antioxidant activity, and mineral contents of Cleome gynandra leaves |
| title_full_unstemmed | Effect of fermentation on antioxidant contents, antioxidant activity, and mineral contents of Cleome gynandra leaves |
| title_short | Effect of fermentation on antioxidant contents, antioxidant activity, and mineral contents of Cleome gynandra leaves |
| title_sort | effect of fermentation on antioxidant contents, antioxidant activity, and mineral contents of cleome gynandra leaves |
| url | http://psasir.upm.edu.my/id/eprint/107503/ http://psasir.upm.edu.my/id/eprint/107503/ http://psasir.upm.edu.my/id/eprint/107503/1/Effect%20of%20Fermentation%20on%20Antioxidant%20Contents%2C%20Antioxidant%20Activity%2C%20and%20Mineral%20Contents%20of%20Cleome%20gynandra%20Leaves.pdf |