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

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.