{"created":"2020-03-08T09:07:08.958921+00:00","id":943,"links":{},"metadata":{"_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":["1582963739756:1582967007954"]},"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","filename":"Functional Food.pdf","filesize":[{"value":"1035 Kb"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","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"],"publish_date":"2020-03-05","publish_status":"0","recid":"943","relation_version_is_last":true,"title":["Functional Food, Myin-Khwa and its Antioxidant Activity and Acute Toxicity"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2021-12-13T01:44:37.204837+00:00"}