Comparative analysis of the chemical properties, total phenolic content and antioxidant activity of leaves of lagikway (Abelmoschus manihot), alugbati (Basella alba), camote (Ipomoea batatas) tops and saluyot (Corchorus capsularis)

Date

6-2016

Degree

Bachelor of Science in Food Technology

Major Course

Major in Food Science

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Ara Fatima C. Algar

Restrictions

Restricted: Not available to the general public. Access is available only after consultation with author/thesis adviser and only to those bound by the confidentiality agreement.

Abstract

Addressing the problem of malnutrition and food security, the Department of Agriculture-Bureau of Agrarian Research pioneered the project entitled "Utilization and Commercialization of Selected Indigenous and Endemic Plants Found in Region IV with Potential Economic Uses", wherein it targets to narrow down the long lists of underutilized plant in the Philippines. The lagikway (Abelmoschus manihot) was one of the underutilized plant in the Philippines that was subjected to evaluate its chemical and nutritional properties in comparison with saluyot, camote tops and alugbati, which was commonly consumed as leafy vegetable. The lagikway leaves was subjected to proximate analysis wherein the results where near with other samples, thus can be consumed as leafy vegetable. The vitamin A (365.42±23.42 IU) and vitamin C (31.93±20.11 mg/100g) of lagikway can provide the daily vitamin A and C requirement of the human body like the three other samples. The mineral content of lagikway (45.7 mg iron/ 100g and 4449 mg calcium/ 100 g) was appreciably higher compared with other samples. The total phenolic content determined using Folin-Ciocalteu Assay of lagikway in quercetin equivalence were 0.48 ± 0.06 mg/g for aqueous extract, 0.90 ± 0.15 mg/g methanol extract and for gallic acid equivalence were 0.64 ± 0.08 mg/g for aqueous extract and 1.14 ± 0.20 mg/ g for methanol were significantly lower than the other samples. The antioxidant activity of lagikway (25.15± 1.01%) was comparably smaller than the other samples. But the mere presence of the antioxidant activity of lagikway can potentially provide a beneficial effect when consumed. These evaluated nutritional properties of lagikway compared with other leafy vegetables proven that it can be a potential to be consumed as food that can be beneficial for the human body.

Language

English

Call Number

LG 993.5 2016 F61 /S43

Document Type

Thesis

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