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Nutritional and Bioactive Constituents of Antioxidant and Antimicrobial Properties in Spinacia oleracea: A Review

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dc.contributor.authorNur Huda-Faujan
dc.contributor.authorSaiful Irwan Zubairi
dc.contributor.authorAuni Afiqah Ahmad Baker
dc.date.accessioned2024-06-16T06:32:33Z
dc.date.available2024-06-16T06:32:33Z
dc.date.issued2023
dc.date.submitted2024-1-23
dc.descriptionSains Malaysiana Volume: 52 Issue: 9 (page: 2571-2585)
dc.description.abstractIn recent years, overwhelming studies have recognized the excellent functional and nutritional properties of green leafy vegetables that can be gained through a proper human diet. Among the vegetables studied, Spinacia oleracea Linn. or commonly known as spinach is widely being acknowledged for having a diverse range of nutritional composition and bioactive phytochemical compounds. Spinach, which is grouped under the Amaranthaceae family, contains various beneficial effects owing to their nutritional compositions, such as carbohydrates, proteins, fats, fibre, minerals, vitamins, and bioactive constituents that are directly linked to various bio-functional properties. The valuable bio-constituent of polyphenols that exist in spinach contributes to its effective antioxidant and antimicrobial properties. Therefore, the antioxidant from spinach extract is a promising source of natural antioxidants to replace the harmful effect of synthetic antioxidants. Moreover, it can inhibit cellular oxidative damage, increase storage stability, and restrict the growth of a wide range of pathogenic bacteria, which offers a huge prospect for potential food application. The main attention of this review was to highlight the effective antioxidant and antimicrobial properties of phytochemical compounds in spinach extract. Additionally, this review provided a comprehensive description of the wide range of food applications with regards to the use of spinach extract
dc.identifier.citationNur Huda Faujan, Saiful Irwan Zubairi, & Baker, A. N. (2023). Nutritional and Bioactive Constituents of Antioxidant and Antimicrobial Properties in Spinacia oleracea: A Review. Sains Malaysiana, 52(9), 2571–2585. https://doi.org/10.17576/jsm-2023-5209-08
dc.identifier.doi10.17576/jsm-2023-5209-08
dc.identifier.epage2585
dc.identifier.issn0126-6039
dc.identifier.issue9
dc.identifier.spage2571
dc.identifier.urihttps://www.ukm.my/jsm/pdf_files/SM-PDF-52-9-2023/8.pdf
dc.identifier.urihttps://oarep.usim.edu.my/handle/123456789/19745
dc.identifier.urihttps://www.scopus.com/record/display.uri?eid=2-s2.0-85180316099&origin=resultslist&sort=plf-f&src=s&sid=d2c1a8e3d82e64eea5275f0601551294&sot=b&sdt=b&s=TITLE-ABS-KEY%28Nutritional+and+Bioactive+Constituents+of+Antioxidant+and+Antimicrobial+Properties+in+Spinacia+oleracea%29&sl=118&sessionSearchId=d2c1a8e3d82e64eea5275f0601551294&relpos=0
dc.identifier.volume52
dc.language.isoen_US
dc.publisherPenerbit UKM
dc.relation.ispartofSains Malaysiana
dc.relation.issn2735-0118
dc.relation.journalSains Malaysiana
dc.subjectAntimicrobial
dc.subjectantioxidant
dc.subjectspinach compounds
dc.subjectspinach application
dc.subjectspinach propeties
dc.titleNutritional and Bioactive Constituents of Antioxidant and Antimicrobial Properties in Spinacia oleracea: A Review
dc.title.alternativeJuzuk Pemakanan dan Bioaktif Serta Sifat Antioksidan dan Antimikrob Spinacia oleracea: Suatu Tinjauan
dc.typetext::journal::journal article::research article
dspace.entity.typePublication
oaire.citation.endPage2585
oaire.citation.issue9
oaire.citation.startPage2571
oaire.citation.volume52
oairecerif.author.affiliationUniversiti Sains Islam Malaysia
oairecerif.author.affiliation#PLACEHOLDER_PARENT_METADATA_VALUE#
oairecerif.author.affiliationUniversiti Sains Islam Malaysia

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