Antioxidant and antimicrobial activity of lemuni noodle
Journal Title: Food Research - Year 2019, Vol 3, Issue 1
Abstract
Vitex negundo Linn. commonly known as the five-leaved chaste tree in English, lemuni in Malay and nirgundi in Hindi. In Malaysia, ‘Nasi lemuni’ is popular food that is based on the leaves of this plant. In this study, the noodles were made from lemuni leaves, and the antioxidant and antimicrobial properties of this noodle were determined. The methanol extract of flavonoids produced the highest flavonoid content (2130.77±1.00 μg QE/g of sample), whereas the distilled water extract had the highest tannin content (2961.40±0.58 μg CE/g of sample) in lemuni noodle. For evaluating antioxidant capacity of lemuni noodle, Ferric Reducing Antioxidant Power (FRAP) and 1,1-Diphenyl-2- Picrylhydrazyl (DPPH) assays were used. Both assays showed the highest capacity in methanol extract: DPPH (63.06±0.44%) and FRAP (3236.67±1.53 (μM Fe(II)/g). The disc diffusion method was used to determine the antimicrobial properties of lemuni noodle against Escherichia coli, Salmonella spp., Staphylococcus aureus and Bacillus subtilis bacteria. Ethanol and methanol extracts produced the largest inhibition zones against these bacteria, but there was no inhibition towards Staphylococcus aureus under the methanol extract. Hence, methanol extract of lemuni noodle revealed the higher antioxidant and antimicrobial properties compared to distilled water extract.
Authors and Affiliations
Syahirah J. , Rabeta Mohd Salleh
Keywords
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- EP ID EP490064
- DOI 10.26656/fr.2017.3(1).090
- Views 166
- Downloads 0
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