(191h) Comparison Data on Antioxidant Activities, Flavonoid and Mineral Content Analysis of Artocarpus Altilis Leaves at Different Maturity Stages

This study focused on the antioxidant activities and mineral content of Artocarpus altilis (breadfruit) leaves at different maturity stages, namely young leaves (YL), mature leaves (ML) and aging leaves (AL). DPPH radical scavenging activity and ABTS were done to measure the antioxidant activities. The TPC, TFC and mineral analysis were carried out to determine the changes of the compound at each stage of the leaves maturity. From the DPPH and ABTS assay, YL showed the highest antioxidant property followed by AL and ML. Meanwhile, the TPC and TFC were found to be the highest in YL, ML and AL. YL also showed the highest mineral contents (Zn, Se, Mn, Na, Fe, Mg, K) relative to both ML and AL. The absence of Hg and As, Cd, Pb, and Cr which were detected to be well below the detection limit of National Pharmaceutical Regulatory Agency (NPRA) for herbs, further promotes the potential of use of all three types of leaves as a nutritive ingredient for the food industry.

Keywords

Bread fruit, antioxidant, flavonoid, mineral content, different maturity stages