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The evaluation of antioxidant activity of individual and mixture of lemongrass, curry leaves, turmeric and ginger extracts

Lemongrass (Cymbopogon citratus), curry leaves (Murrya koenigii), turmeric (Curcuma longa) and ginger (Zingiber officinale) are frequently used as ingredients in food industry. Recent researches proved these plants contain phytochemicals which contributes to antioxidant properties. However, the eval...

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Main Authors:	Kay, Huck Poh, Muhammad, Norhayati, Abdullah, Norazlin, A. Talip, Balkis
Format:	Article
Language:	English
Published:	UTHM 2018
Subjects:	T Technology (General) TP248.13-248.65 Biotechnology TX341-641 Nutrition. Foods and food supply
Online Access:	http://eprints.uthm.edu.my/5016/1/AJ%202018%20%28469%29.pdf http://eprints.uthm.edu.my/5016/ http://dx.doi.org/10.30880/jst.2018.10.02.011
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id	my.uthm.eprints.5016
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spelling	my.uthm.eprints.50162022-01-03T06:10:02Z http://eprints.uthm.edu.my/5016/ The evaluation of antioxidant activity of individual and mixture of lemongrass, curry leaves, turmeric and ginger extracts Kay, Huck Poh Muhammad, Norhayati Abdullah, Norazlin A. Talip, Balkis T Technology (General) TP248.13-248.65 Biotechnology TX341-641 Nutrition. Foods and food supply Lemongrass (Cymbopogon citratus), curry leaves (Murrya koenigii), turmeric (Curcuma longa) and ginger (Zingiber officinale) are frequently used as ingredients in food industry. Recent researches proved these plants contain phytochemicals which contributes to antioxidant properties. However, the evaluation were done individually and rarely in mixtures. This study was conducted to examine the antioxidant properties as well as their interaction effect when mixed together. There were 18 designated formulations with various proportions obtained from Design Expert® 6.0.4. All of the extracts were freshly decocted and analyzed for antioxidant activity by 2, 2-diphenyl-2-picryl hydrazyl (DPPH) radical scavenging assay. Lemongrass extract exhibited the highest inhibition percentage which was 95.90% followed by curry leaves (91.99%), turmeric (69.01%) and ginger extracts (63.41%). The combination extracts of turmeric-ginger, curry leaves-ginger and curry leaves-turmeric showed the synergistic interaction effects. However, the one to one ratio of lemongrass-curry leaves extracts, lemongrass-turmeric, and lemongrass-ginger extract showed antagonistic interaction effects. In conclusion, most of the plant extracts mixture in this study contributed synergistic interaction in the formulations. This indicates the potential of these mixture to be developed into food product in the future UTHM 2018 Article PeerReviewed text en http://eprints.uthm.edu.my/5016/1/AJ%202018%20%28469%29.pdf Kay, Huck Poh and Muhammad, Norhayati and Abdullah, Norazlin and A. Talip, Balkis (2018) The evaluation of antioxidant activity of individual and mixture of lemongrass, curry leaves, turmeric and ginger extracts. Journal of Science and Technology, 10 (2). pp. 66-70. ISSN 2600-7924 http://dx.doi.org/10.30880/jst.2018.10.02.011
institution	Universiti Tun Hussein Onn Malaysia
building	UTHM Library
collection	Institutional Repository
continent	Asia
country	Malaysia
content_provider	Universiti Tun Hussein Onn Malaysia
content_source	UTHM Institutional Repository
url_provider	http://eprints.uthm.edu.my/
language	English
topic	T Technology (General) TP248.13-248.65 Biotechnology TX341-641 Nutrition. Foods and food supply
spellingShingle	T Technology (General) TP248.13-248.65 Biotechnology TX341-641 Nutrition. Foods and food supply Kay, Huck Poh Muhammad, Norhayati Abdullah, Norazlin A. Talip, Balkis The evaluation of antioxidant activity of individual and mixture of lemongrass, curry leaves, turmeric and ginger extracts
description	Lemongrass (Cymbopogon citratus), curry leaves (Murrya koenigii), turmeric (Curcuma longa) and ginger (Zingiber officinale) are frequently used as ingredients in food industry. Recent researches proved these plants contain phytochemicals which contributes to antioxidant properties. However, the evaluation were done individually and rarely in mixtures. This study was conducted to examine the antioxidant properties as well as their interaction effect when mixed together. There were 18 designated formulations with various proportions obtained from Design Expert® 6.0.4. All of the extracts were freshly decocted and analyzed for antioxidant activity by 2, 2-diphenyl-2-picryl hydrazyl (DPPH) radical scavenging assay. Lemongrass extract exhibited the highest inhibition percentage which was 95.90% followed by curry leaves (91.99%), turmeric (69.01%) and ginger extracts (63.41%). The combination extracts of turmeric-ginger, curry leaves-ginger and curry leaves-turmeric showed the synergistic interaction effects. However, the one to one ratio of lemongrass-curry leaves extracts, lemongrass-turmeric, and lemongrass-ginger extract showed antagonistic interaction effects. In conclusion, most of the plant extracts mixture in this study contributed synergistic interaction in the formulations. This indicates the potential of these mixture to be developed into food product in the future
format	Article
author	Kay, Huck Poh Muhammad, Norhayati Abdullah, Norazlin A. Talip, Balkis
author_facet	Kay, Huck Poh Muhammad, Norhayati Abdullah, Norazlin A. Talip, Balkis
author_sort	Kay, Huck Poh
title	The evaluation of antioxidant activity of individual and mixture of lemongrass, curry leaves, turmeric and ginger extracts
title_short	The evaluation of antioxidant activity of individual and mixture of lemongrass, curry leaves, turmeric and ginger extracts
title_full	The evaluation of antioxidant activity of individual and mixture of lemongrass, curry leaves, turmeric and ginger extracts
title_fullStr	The evaluation of antioxidant activity of individual and mixture of lemongrass, curry leaves, turmeric and ginger extracts
title_full_unstemmed	The evaluation of antioxidant activity of individual and mixture of lemongrass, curry leaves, turmeric and ginger extracts
title_sort	evaluation of antioxidant activity of individual and mixture of lemongrass, curry leaves, turmeric and ginger extracts
publisher	UTHM
publishDate	2018
url	http://eprints.uthm.edu.my/5016/1/AJ%202018%20%28469%29.pdf http://eprints.uthm.edu.my/5016/ http://dx.doi.org/10.30880/jst.2018.10.02.011
_version_	1738581325508509696
score	13.211869

The evaluation of antioxidant activity of individual and mixture of lemongrass, curry leaves, turmeric and ginger extracts

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