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

Journal of Functional Foods

Amin Ismail¹  Barakatun Nisak Md Yusof²  Alfi Khatib³  Fouad Abdulrahman Hassan⁴  Azizah Othman⁵ 

[1] Centre for Nutrition and Non-communicable Diseases, Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Serdang, 43400, Selangor, Malaysia;Corresponding author. Centre for Nutrition and Non-communicable Diseases, Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Serdang, 43400, Selangor, Malaysia. Tel.: [phone];fax: [phone].;Centre for Nutrition and Non-communicable Diseases, Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Serdang, 43400, Selangor, Malaysia;School of Industrial Technology, Faculty of Applied Sciences, Universiti Teknologi MARA, Shah Alam, 40450, Selangor, Malaysia;

关键词: Antioxidant capacity;    Alternanthera sessilis;    Phenolic compounds;    Nutritional composition;   

DOI  :  

来源: DOAJ

【 摘 要 】

The nutritional compositions, antioxidant capacities, and phenolic compounds of Alternanthera sessilis red (ASR) and green (ASG) in water and ethanolic extracts were compared. Nutritional compositions were determined according to an AOAC method. Total phenolic content was evaluated by a colorimetric reduction using the Folin–Ciocalteu method. High-performance 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 antioxidant capacity than the water extracts at p < 0.05. The total phenolic content exhibited a positive correlation with the antioxidant capacities, which could be one of the critical contributors to the antioxidant activity of ASR and ASG.

【 授权许可】

Unknown