Evaluation of bioactive component in Wasabi and other cruciferae
Mohd Zakwan, Nawi
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Wasabia japonica or wasabi is very popular in Japan while cauliflower (Brassica oleracea var. italica), broccoli (B. oleraceavar. botrytis), White radish (Raphanus sativus) is a very popular plant among Malaysians. This project was carried out to determine the bioactive component in these samples after extraction with two different solvents which are water and ethanol. It is also required to compare which method will give the best yield of antioxidant after the extraction. Water extraction method was better compared to ethanol extraction. The compound and type of bond in the extraction samples was also determined by using the Fourier-Transform Infrared (FTIR). Listerine sample was used as a control for antiseptic and antibacterial agents. Moreover, extract of these edible plants also were determined for their antibacterial activity against grampositive and gram-negative bacteria. It is also tested on fungi and yeast as revealed by Kirby-Bauer method. From FTIR study the OH groups present denotes the presence of alcohol and phenolic compounds in the Listerine as well as sample especially in wasabi and radish showing the presence of antiseptic and antibacterial in the sample studied. The Kirby-Bauer method measured antibacterial activity against gram-positive and gram-negative bacteria. Isothiocyanate analysis was not able to determine using the HPLC method due to unavailability of the standards. Other active ingredient such as Rosmarinic acid, 3-Hydroxy 5,6,7,9 tetramethylflavone (TMF), Sinensitin and Eupatorin were determined.