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
Related Articles
- EP ID EP490064
- DOI 10.26656/fr.2017.3(1).090
- Views 165
- Downloads 0
The effectiveness of food handler training programmes in Malaysia and Ireland to prevent food-borne disease
According to the World Health Organisation (WHO), globally 600 million people suffer from food-borne diseases (FBD), and 420,000 people die as a result. The European Food Safety Authority (EFSA) has stated that FBD are l...
Improvement of protein content and effect on technological properties of wheat bread with the addition by cobia (Rachycentron canadum)
The aim of this work was to improve the protein content of the wheat bread and to study the technological properties, incorporating Cobia (Rachycentron canadum) minced proteins (CMP). The influence of CMP on the characte...
Lipase inhibitory activity of Carica papaya, Chrysophyllum cainito, Corcorus olitorius, Cympogon citrates and Syzygium cumini extracts
The lipase inhibitory action of Carica papaya, Chrysophyllum cainito, Corcorus olitorius, Cymbopogon citrates and Syzygium cumini were evaluated to explore for the presence of anti-obesity compounds and their potential w...
Isolation and identification of mold and yeast in medombae, a rice wine starter culture from Kompong Cham Province, Cambodia
Medombae is a dried starter culture used for traditional rice wine processing in Cambodia. However, studies on the role of mold and yeast present and their efficacy for rice wine fermentation are still limited. Cultural...
Reducing the acidity of Arabica coffee beans by ohmic fermentation technology
Coffee is widely consumed not only because of its typical taste, but coffee has antioxidant properties because of its polygons, and it stimulates brain performance. The main problem with the consumption of coffee is its...