The morphological dimension and antioxidant composition of selected indigenous flavouring plants in Bintulu, Sarawak
The use of plants as food flavourings, commonly known as herbs and spices, serves as natural sources of flavour, altering the taste and aroma of dishes with only a small amount. Beyond flavour, these plants also contribute essential antioxidants crucial for human health by inhibiting free radicals t...
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| Format: | Article |
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Persatuan Biologi Gunaan Malaysia
2023
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| Online Access: | http://psasir.upm.edu.my/id/eprint/109242/ |
| _version_ | 1848865319926366208 |
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| author | Yusli, Nurul Aisyah Saupi, Noorasmah Abd Razak, Hanisah Kamilah |
| author_facet | Yusli, Nurul Aisyah Saupi, Noorasmah Abd Razak, Hanisah Kamilah |
| author_sort | Yusli, Nurul Aisyah |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | The use of plants as food flavourings, commonly known as herbs and spices, serves as natural sources of flavour, altering the taste and aroma of dishes with only a small amount. Beyond flavour, these plants also contribute essential antioxidants crucial for human health by inhibiting free radicals that can lead to various diseases. In Bintulu, Sarawak, Malaysia, locals traditionally consume indigenous flavouring plants primarily for their culinary impact, often overlooking the pharmaceutical value these plants may offer. This study aimed to assess the marketable appearance and antioxidant composition of indigenous food flavouring plants in Bintulu. Bunches of Pangium edule, Premna serratifolia, Pycnarrhena tumefacta, Scorodocarpus borneensis, and Syzygium polyanthum were obtained from the local farmers market and analyzed for morphological dimensions, total phenolic content, free radical scavenging ability (DPPH), and ferric reducing ability (FRAP). The edible portion of the plants ranged from 57.33% to 84.99%, with P. edule exhibiting the largest edible blade. Total phenolic content varied from 343.27 to 3245.67 mg GAE/100 g, with P. serratifolia having the highest value. Premna serratifolia demonstrated the strongest radical scavenging activity, while S. polyanthum exhibited the highest ferric reducing ability. All species exhibited high antioxidant composition (IC50 = 0.10 to 27.6 μg/mL, FRAP = 469.88 to 9272.50 mg TE/100 g), indicating potential medicinal utility. Further studies on anti-nutrients like oxalate and phytate are recommended to complement the obtained data. Additionally, an ethnobotanical study is suggested to document the traditional medicinal uses of these plants alongside their role as flavor enhancers in cooking. |
| first_indexed | 2025-11-15T14:02:50Z |
| format | Article |
| id | upm-109242 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-15T14:02:50Z |
| publishDate | 2023 |
| publisher | Persatuan Biologi Gunaan Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1092422024-08-20T06:29:58Z http://psasir.upm.edu.my/id/eprint/109242/ The morphological dimension and antioxidant composition of selected indigenous flavouring plants in Bintulu, Sarawak Yusli, Nurul Aisyah Saupi, Noorasmah Abd Razak, Hanisah Kamilah The use of plants as food flavourings, commonly known as herbs and spices, serves as natural sources of flavour, altering the taste and aroma of dishes with only a small amount. Beyond flavour, these plants also contribute essential antioxidants crucial for human health by inhibiting free radicals that can lead to various diseases. In Bintulu, Sarawak, Malaysia, locals traditionally consume indigenous flavouring plants primarily for their culinary impact, often overlooking the pharmaceutical value these plants may offer. This study aimed to assess the marketable appearance and antioxidant composition of indigenous food flavouring plants in Bintulu. Bunches of Pangium edule, Premna serratifolia, Pycnarrhena tumefacta, Scorodocarpus borneensis, and Syzygium polyanthum were obtained from the local farmers market and analyzed for morphological dimensions, total phenolic content, free radical scavenging ability (DPPH), and ferric reducing ability (FRAP). The edible portion of the plants ranged from 57.33% to 84.99%, with P. edule exhibiting the largest edible blade. Total phenolic content varied from 343.27 to 3245.67 mg GAE/100 g, with P. serratifolia having the highest value. Premna serratifolia demonstrated the strongest radical scavenging activity, while S. polyanthum exhibited the highest ferric reducing ability. All species exhibited high antioxidant composition (IC50 = 0.10 to 27.6 μg/mL, FRAP = 469.88 to 9272.50 mg TE/100 g), indicating potential medicinal utility. Further studies on anti-nutrients like oxalate and phytate are recommended to complement the obtained data. Additionally, an ethnobotanical study is suggested to document the traditional medicinal uses of these plants alongside their role as flavor enhancers in cooking. Persatuan Biologi Gunaan Malaysia 2023-12-15 Article PeerReviewed Yusli, Nurul Aisyah and Saupi, Noorasmah and Abd Razak, Hanisah Kamilah (2023) The morphological dimension and antioxidant composition of selected indigenous flavouring plants in Bintulu, Sarawak. Malaysian Applied Biology, 52 (5). pp. 11-18. ISSN 2462-151X; ESSN: 0126-8643 https://jms.mabjournal.com/index.php/mab/article/view/2917 10.55230/mabjournal.v52i5.co03 |
| spellingShingle | Yusli, Nurul Aisyah Saupi, Noorasmah Abd Razak, Hanisah Kamilah The morphological dimension and antioxidant composition of selected indigenous flavouring plants in Bintulu, Sarawak |
| title | The morphological dimension and antioxidant composition of selected indigenous flavouring plants in Bintulu, Sarawak |
| title_full | The morphological dimension and antioxidant composition of selected indigenous flavouring plants in Bintulu, Sarawak |
| title_fullStr | The morphological dimension and antioxidant composition of selected indigenous flavouring plants in Bintulu, Sarawak |
| title_full_unstemmed | The morphological dimension and antioxidant composition of selected indigenous flavouring plants in Bintulu, Sarawak |
| title_short | The morphological dimension and antioxidant composition of selected indigenous flavouring plants in Bintulu, Sarawak |
| title_sort | morphological dimension and antioxidant composition of selected indigenous flavouring plants in bintulu, sarawak |
| url | http://psasir.upm.edu.my/id/eprint/109242/ http://psasir.upm.edu.my/id/eprint/109242/ http://psasir.upm.edu.my/id/eprint/109242/ |