Elucidating antioxidant properties of Maman Leaves to its pickled form

• Main Author: Izziaty Liyana Mat Ali
• Format: Undergraduate Final Project Report
• Published: 2016
• Online Access: http://discol.umk.edu.my/id/eprint/6425/

Since there is no study on the antioxidant properties of pickled maman, the effects of pickled Cleome gynandra to its fresh form on the total phenolic content, total flavonoid content and antioxidant activities were investigated. Antioxidant assays; mainly FRAP, ABTS and DPPH were used to investigate different pickling time of maman (1 day, 3 days. 1 week and 2 weeks) and fresh maman. The total phenolic content (TPC) and total flavonoid content (TFC) were determined using a spectrophotometric technique, based on the Folin-Ciocalteau reagent and aluminium chloride colometric method, respectively. TPC assay showed a significance difference among all samples except for 2 weeks pickled and fresh maman, TFC assay showed a significance difference among all groups of sample exceptfor 3 days pickled and 1 week pickled, ABTS and FRAP assay illustrated a significance difference between all samples respectively while DPPH assay was significance among all samples except 3 days pickled and 2 weeks pickled. Overall, the finding was significant at (p < 0.05). The result indicated that pickling at 2 weeks was relatively good method for the preservation in context of antioxidant properties and potential for maman.