{"_buckets": {"deposit": "850d6282-2a9a-43d2-9120-7f019f69aa94"}, "_deposit": {"id": "943", "owners": [], "pid": {"revision_id": 0, "type": "recid", "value": "943"}, "status": "published"}, "_oai": {"id": "oai:meral.edu.mm:recid/943", "sets": ["user-um"]}, "communities": ["um"], "control_number": "943", "item_1583103067471": {"attribute_name": "Title", "attribute_value_mlt": [{"subitem_1551255647225": "Functional Food, Myin-Khwa and its Antioxidant Activity and Acute Toxicity", "subitem_1551255648112": "en"}]}, "item_1583103085720": {"attribute_name": "Description", "attribute_value_mlt": [{"interim": "In this research, Hydrocotyle asiatica Linn. (Myin-khwa) has\r been chosen for chemical analysis. From phytochemical\r analysis, Myin-khwa was known to contain polyphenols,\r flavonoids and phenolic compounds, so it was chosen to\r determine antioxidant activity and acute toxicity. Nutritional\r values including moisture (7.75), ash (8.66 %), protein (8.89\r %), fat (1.68 %), fibre (1.46 %) and carbohydrate (4.11%) of\r Myin-khwa residues were also investigated. Mineral contents\r of Myin-khwa were analyzed by using AAS method. From\r this study, the adequate amount of Ca, Fe, K, Mg, Mn, Na and\r Zn were present in dry Myin-khwa. Acute toxicities of\r ethanolic extract of Myin-khwa was determined by using\r Wistar Strain Rats and antioxidant activities of Myin-khwa\r extracts with four kind of solvents such as distilled water,\r ethanol, n-hexane and ethylacetate were determined by using\r DPPH (1,1-diphenyl-2-picryl hydrazine) assay. The highest\r radical scavenging effect was observed in Myin-khwa with\r IC50 - 0.66µgml-1\r . The potency of radical scavenging effect of\r EtOH extract of Myin-khwa was greater than standard\r antioxidant ascorbic acid. From the acute test, it was found\r that the median lethal dose (LD50) was more than 18g/kg when\r administered orally."}]}, "item_1583103108160": {"attribute_name": "Keywords", "attribute_value_mlt": [{"interim": "Hydrocotyle asiatica Linn."}]}, "item_1583103120197": {"attribute_name": "Files", "attribute_type": "file", "attribute_value_mlt": [{"accessrole": "open_access", "date": [{"dateType": "Available", "dateValue": "2020-05-05"}], "displaytype": "preview", "download_preview_message": "", "file_order": 0, "filename": "Functional Food.pdf", "filesize": [{"value": "1035 Kb"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_free", "mimetype": "application/pdf", "size": 1035000.0, "url": {"url": "https://meral.edu.mm/record/943/files/Functional Food.pdf"}, "version_id": "79f830d8-c69e-4073-8493-2efa3284002b"}]}, "item_1583103131163": {"attribute_name": "Journal articles", "attribute_value_mlt": [{"subitem_journal_title": "Universities Research Journal", "subitem_volume": "3"}]}, "item_1583103147082": {"attribute_name": "Conference papaers", "attribute_value_mlt": [{}]}, "item_1583103211336": {"attribute_name": "Books/reports/chapters", "attribute_value_mlt": [{}]}, "item_1583103233624": {"attribute_name": "Thesis/dissertations", "attribute_value_mlt": [{"subitem_supervisor(s)": []}]}, "item_1583105942107": {"attribute_name": "Authors", "attribute_value_mlt": [{"subitem_authors": [{"subitem_authors_fullname": "Myat Lay Nwe"}, {"subitem_authors_fullname": "Hlaing Hlaing Myat"}]}]}, "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": "2010"}, "item_1583159847033": {"attribute_name": "Identifier", "attribute_value": "http://umoar.mu.edu.mm/handle/123456789/51"}, "item_title": "Functional Food, Myin-Khwa and its Antioxidant Activity and Acute Toxicity", "item_type_id": "21", "owner": "1", "path": ["1582967007954"], "permalink_uri": "http://hdl.handle.net/20.500.12678/0000000943", "pubdate": {"attribute_name": "Deposited date", "attribute_value": "2020-03-05"}, "publish_date": "2020-03-05", "publish_status": "0", "recid": "943", "relation": {}, "relation_version_is_last": true, "title": ["Functional Food, Myin-Khwa and its Antioxidant Activity and Acute Toxicity"], "weko_shared_id": -1}