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Nutritional values and bioactive components of under‐utilised vegetables consumed by indigenous people in Malaysia
Author(s) -
Abdul Wahab Norsuhaila,
Ahdan Rohaina,
Ahmad Aufa Zabidah,
Kong Kin Weng,
Johar Mohd Hafizan,
Shariff Mohd Zalilah,
Ismail Amin
Publication year - 2015
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.7006
Subject(s) - food science , chemistry , gallic acid , antioxidant , carotene , dpph , beta carotene , vitamin c , flavonoid , functional food , nutrient , carotenoid , food composition data , biochemistry , orange (colour) , organic chemistry
BACKGROUND Diverse plants species in the forest remain under‐utilised and they are mainly consumed only by local people. However, increasing issues in food security prompted the present study, which explores the nutritional and antioxidant aspects of Malaysian under‐utilised vegetables. The studied vegetables were Paku Nyai ( Stenochlaena palustris ), Cemperai ( Champereia manillana ), Maman Pasir ( Cleome viscose ), Dudung ( Erechtites valerianifolia ) and Semambuk ( Ardisia pendula ). RESULTS Overall, these vegetables exhibited a low proximal content but they were high in vitamin C [7.07–1263 mg kg −1 edible fresh sample ( EFS )] and β ‐carotene content (18.4–43.9 mg kg −1 kg −1 EFS ). Cemperai had the highest calcium content (565 mg kg −1 EFS ), whereas Semambuk had the highest total phenolic content [28.21 g gallic acid equivalents kg −1 edible dried sample ( EDS )] and antioxidant activity (86.1%) measured using β ‐carotene bleaching assay. Maman Pasir contained the highest total flavonoid content (39.99 g CE kg −1 EDS ) and 1,1‐diphenyl‐2‐picryl hydrazyl radical scavenging activity (82.2%). The extracts of these vegetables had significantly prevented the oxidation of haemoglobin and low‐density lipoprotein, which yielded a reduced production of malondialdehyde. CONCLUSION Semambuk and Maman Pasir are potent to be used as new food and functional food sources as they are rich in nutrients and antioxidants. © 2014 Society of Chemical Industry