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Journal of Food Science and Technology

, Volume 51, Issue 5, pp 988–993 | Cite as

Influence of drying treatments on antioxidant capacity of forage legume leaves

  • Saw Yei Sang
  • Fazrina Jamharee
  • K. Nagendra Prasad
  • Azrina Azlan
  • Nurzillah Maliki
Original Article

Abstract

This study was aimed to investigate the antioxidant capacities of four common forage legume leaves namely, Arachis pintoi (Pintoi), Calapogonium mucunoides (Calapo), Centrosema pubescens (Centro), and Stylosanthes guanensis (Stylo). Two different drying methods (oven-drying and freeze-drying) were employed and antioxidant activities were determined by DPPH, Ferric Reducing Antioxidant Power (FRAP) and β-carotene bleaching assays. Total phenolic content (TPC) was determined using Folin-Ciocalteu assay. Freeze-dried extract showed the highest antioxidant activities by DPPH (EC50 values 1.17–2.13 mg/ml), FRAP (147.08–246.42 μM of Fe2+/g), and β-carotene bleaching (57.11–78.60%) compared to oven drying. Hence, freeze drying treatment could be considered useful in retention of antioxidant activity and phenolic content.

Keywords

Antioxidants Legume leaves Phenolics Oven-drying Freeze-drying 

Notes

Acknowledgements

The authors would like to thank Institute of Veterinary Malaysia, Johor for providing the legume leaves and Universiti Putra Malaysia for usage of laboratory facilities.

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Copyright information

© Association of Food Scientists & Technologists (India) 2011

Authors and Affiliations

  • Saw Yei Sang
    • 1
  • Fazrina Jamharee
    • 1
  • K. Nagendra Prasad
    • 1
  • Azrina Azlan
    • 1
    • 2
  • Nurzillah Maliki
    • 3
  1. 1.Department of Nutrition and Dietetics, Faculty of Medicine and Health ScienceSerdangMalaysia
  2. 2.Laboratory of Halal Science Research, Halal Products Research InstituteUniversiti Putra MalaysiaSerdangMalaysia
  3. 3.Institute of Veterinary MalaysiaKluangMalaysia

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