Euro-Global Conference on
Food Science, Agronomy and Technology
- September 20-22, 2018
- Rome, Italy
Zamzahaila Bt Mohd Zin was born in January, 1975 in Kelantan, Malaysia. She continued her study at Faculty of Food Science and Biotechnology, Universiti Putra Malaysia (UPM) where she graduated with second class upper Bachelor of Science Degree in Food Science and Technology in 1999. She was offered a tutorship before continuing her Master’s Science Degree in the field of Food Chemistry and Biochemistry at Faculty of Food Science and Biotechnology, UPM. In 2014, after completed her Doctoral thesis “Characterization of Polyphenolic Content of Strobilanthes crispus (S.crispus) Extract and its Biological Effect’’ she was appointed as senior lecturer at School of Food Science and Technology, Universiti Malaysia Terengganu (UMT), Malaysia.
The morbidity and mortality due to various cardiovascular disease, cancer, and arthritis is alarming. Fresh fruits and vegetables are excellent sources of important natural antioxidants. Antioxidants such as ascorbic acid, carotenoids, flavonoids, and hydrolysable tannins that are found in certain fruit and vegetables play an important role for treating various diseases. Strobilanthes crispus (S. crispus) from the family of Acanthaceae, is known locally as Pecah Kaca is an herbal medicine plant which contains high medical value. On the other hand, Centella asiatica (C. asiatica) is from the family of Umbelliferae. In Malaysia and other parts of Asia, it has been used as a traditional herbal medicine for many years and is commonly known as pegaga. Meanwhile, tea is one of the most commonly consumed beverages worldwide. Tea is obtained from the leaves of a plant called Camellia sinensis (C. sinensis), family of the Theaceae. Large amount of polyphenols, flavanols and catechins can be found in green tea.
This study was conducted to determine the effect of C. asiatica and S. crispus combination with green tea C. sinensis against lipid peroxidation. The samples were S. crispus; C. asiatica; green tea; combination of S. crispus:green tea (25:75; 50:50; 75:25) and C. asiatica:green tea (25:75; 50:50; 75:25) respectively. The antioxidative activities were determined by using Ferric Thiocyanate (FTC) assay, Thiobarbituric Acid (TBA) method and 2, 2-diphenyl-1-picrylhydrazyl (DPPH) test. Results revealed that all extracts exhibited high activities, comparable to Butylated hydroxytoluene (BHT) and α-tocopherol in FTC test. Combination of S. crispus:green tea (75:25) and S. crispus showed high activities in TBA test, show no significant (P>0.05) different compared to both standards. The antioxidative activities of green tea, combination of S. crispus:green tea (25:75) and C. asiatica:green tea (25:75 and 50:50) was as good as BHT and α-tocopherol in DPPH test. Based on the result obtained, combination of S. crispus:green tea (75:25) extracts was believed to have synergistic activity.
Audience take away:
A few studies have shown that there are synergistic antioxidant activities of green tea with herbs.
Although it has been demonstrated that green tea and some herbs have antioxidant activity and different antioxidant compounds, researches are limited in terms of the synergistic effects related to the used of combined green tea and C. asiatica or S. crispus.
Therefore, this study was done with an aim to give more scientifically-proven knowledge related to the synergistic effects of C. asiatica and S. crispus with green tea.
From the result obtained, it is believed that there is no synergistic effect for primary linoleic acid peroxidation. Due to this reason, the combination percentage for S. crispus, C. asiatica and green tea might not give synergistic effect in primary stage of oxidation.
Not all the combinations ratio of compound might give the synergy effect because different combination ratio of herbs will produce varied interaction among the compound.
The difference in antioxidative activities of different combination herbs extract may cause by several factors, including the different mechanism involved in the determination methods, structures of the different phenolic compounds and due to the synergistic effects of different compounds