1. Synergistic antioxidant activity of selected medicinal plants in <scp>Brunei Darussalam</scp> and its application in developing fortified pasta
- Author
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Syazana Abdullah Lim, Aida Basri, and Dk Nurun Najeebah Az-Zahra Pg Md Tashim
- Subjects
Plants, Medicinal ,Brunei ,Amaranthus ,Nutrition and Dietetics ,Plant Extracts ,Gallic Acid ,Ascorbic Acid ,Powders ,Agronomy and Crop Science ,Antioxidants ,Triticum ,Food Science ,Biotechnology - Abstract
Developing functional foods by utilizing plants can often lead to compromised sensory properties. Thus this study investigates the combination of plants to produce synergistic effects and to incorporate these plant powders into a pasta formulation without affecting its sensory acceptance. Six common Brunei medicinal plants were evaluated for their in vitro antioxidant activity determined by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity (ICBreynia androgyna had the highest FRAP value of 74.3 ± 5.33 mg gFortification of pasta with the plant powder blends resulted a significant increase in DPPH antioxidant activity, while successfully maintaining indistinguishable features from the control pasta, including minimal cooking loss, agreeable measure of cohesiveness, springiness and chewiness, with good overall sensory acceptability. © 2022 Society of Chemical Industry.
- Published
- 2022
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