Bioactive Compounds in Malanto ( Kalimeris indica ) Leaves and Their Antioxidant Characteristics

Jie Liu, Yu-Ting Zhao, Wen-Chien Lu, Ping-Hsiu Huang (), Tuzz-Ying Song and Po-Hsien Li ()
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Jie Liu: School of Food, Jiangsu Food and Pharmaceutical Science College, No. 4, Meicheng Road, Higher Education Park, Huai’an 223003, China
Yu-Ting Zhao: School of Food, Jiangsu Food and Pharmaceutical Science College, No. 4, Meicheng Road, Higher Education Park, Huai’an 223003, China
Wen-Chien Lu: Department of Food and Beverage Management, Chung-Jen Junior College of Nursing, Health Sciences and Management, 217, Hung-Mao-Pi, Chiayi City 60077, Taiwan
Ping-Hsiu Huang: School of Food, Jiangsu Food and Pharmaceutical Science College, No. 4, Meicheng Road, Higher Education Park, Huai’an 223003, China
Tuzz-Ying Song: Department of Medicinal Botanicals and Foods on Health Applications, Da-Yeh University, 168, Xuefu Road, Dacun Township, Changhua County 515006, Taiwan
Po-Hsien Li: Department of Food and Nutrition, Providence University, 200, Sec. 7, Taiwan Boulevard, Shalu Dist., Taichung City 43301, Taiwan

Agriculture, 2023, vol. 13, issue 1, 1-15

Abstract: Currently, there is an increasing trend to replace artificial antioxidants with natural antioxidants. However, certain naturally occurring antioxidants have lower antioxidant activities than artificial antioxidants. Therefore, they will not be as effective in preventing cellular damage. Nevertheless, if they are controlled, natural antioxidants represent a valuable alternative to synthetic antioxidants. With regard to current knowledge, new applications of natural antioxidants in the food industry include food additives, feedstuffs, food packaging materials, and nutraceuticals. The younger leaves of Malan ( Kalimeris indica (L.) Sch. Bip.), often referred to as “malanto”, are usually eaten as a vegetable. The findings of this study demonstrated that malanto flavonoids form the active ingredient of the naturally occurring malanto. The malanto extract contains six flavonoids with antioxidant capacity. Malanto flavonoids (0.02% addition) were evaluated for their antioxidant effects and were found to be similar to BHT in inhibiting the peroxidation of sesame, soybean, and sunflower oils. This study aims to provide unique insights into the comprehensive utilization of the flavonoids extracted from malanto.

Keywords: natural antioxidant; malan; malanto; flavonoid; antioxidant capacity; peroxidation (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2023
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