{"created":"2021-01-03T04:21:27.876791+00:00","id":7145,"links":{},"metadata":{"_buckets":{"deposit":"1b1fee16-34d2-4664-a044-c4fe830ded70"},"_deposit":{"created_by":64,"id":"7145","owner":"64","owners":[64],"owners_ext":{"displayname":"","email":"ayenweaye2015@gmail.com","username":""},"pid":{"revision_id":0,"type":"depid","value":"7145"},"status":"published"},"_oai":{"id":"oai:meral.edu.mm:recid/00007145","sets":["1582963541261","1582963541261:1596096808141"]},"communities":["yude"],"item_1583103067471":{"attribute_name":"Title","attribute_value_mlt":[{"subitem_1551255647225":"A Study on Antioxidant Activity of Edible Green Leaves of Brassica Juncea Linn. (Mom-Hnyin-Sein)","subitem_1551255648112":"en"}]},"item_1583103085720":{"attribute_name":"Description","attribute_value_mlt":[{"interim":"Mustard greens, mon-hnyin-sein, the leaves of mustard plant (Brassica juncea Linn.), consist of many phytonutrients that have health promotional and disease prevention properties. The dark green leaves are a storehouse of polynutrients, vital antioxidants, several essential minerals and carotenes which build up the body immunity system. The present study deals with the analyses of phytochemical and antioxidant activity screening on the Mustard greens. According to the preliminary phytochemical test, alkaloids, α-amino acids, carbohydrates, flavonoids, glycosides, organic acids, phenolic compounds, reducing sugars, saponins, steroids, tannins and terpenoids were present in the sample. However cyanogenic glycosides and starch were not detected in Mustard greens samples. Antioxidant activity of Mustard greens was also assessed by DPPH assay on EtOAc, H2O, MeOH and EtOH extracts. Among these extract, EtOAc was found to possess the highest antioxidant activity (IC50=2.98 μg/mL),that followed by watery extract                      (IC50=3.28 μg/mL), MeOH extract (IC50=3.87 μg/mL) and EtOH extract (IC50=4.60 μg/mL) respectively."}]},"item_1583103108160":{"attribute_name":"Keywords","attribute_value_mlt":[{"interim":"Mustard greens (Brassica juncea Linn.)"},{"interim":"Phytochemicals constituents"},{"interim":"Antioxidant activity"}]},"item_1583103120197":{"attribute_name":"Files","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","date":[{"dateType":"Available","dateValue":"2021-01-03"}],"displaytype":"preview","filename":"OMK Chem.pdf","filesize":[{"value":"704 KB"}],"format":"application/pdf","licensetype":"license_0","url":{"url":"https://meral.edu.mm/record/7145/files/OMK Chem.pdf"},"version_id":"edcb1908-776f-49d3-8c05-04556c1701f4"}]},"item_1583103131163":{"attribute_name":"Journal articles","attribute_value_mlt":[{"subitem_journal_title":"Yangon University of Distance Education Research Journal","subitem_pages":"156-161","subitem_volume":"Vol.10,No.1"}]},"item_1583105942107":{"attribute_name":"Authors","attribute_value_mlt":[{"subitem_authors":[{"subitem_authors_fullname":"Ohnmar Ko"},{"subitem_authors_fullname":"Thuzar Win"},{"subitem_authors_fullname":"Hnin Yee Lwin"}]}]},"item_1583108359239":{"attribute_name":"Upload type","attribute_value_mlt":[{"interim":"Publication"}]},"item_1583108428133":{"attribute_name":"Publication type","attribute_value_mlt":[{"interim":"Journal article"}]},"item_1583159729339":{"attribute_name":"Publication date","attribute_value":"2019-12-01"},"item_title":"A Study on Antioxidant Activity of Edible Green Leaves of Brassica Juncea Linn. (Mom-Hnyin-Sein)","item_type_id":"21","owner":"64","path":["1582963541261","1596096808141"],"publish_date":"2021-01-03","publish_status":"0","recid":"7145","relation_version_is_last":true,"title":["A Study on Antioxidant Activity of Edible Green Leaves of Brassica Juncea Linn. (Mom-Hnyin-Sein)"],"weko_creator_id":"64","weko_shared_id":-1},"updated":"2022-03-24T23:14:01.391007+00:00"}