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Sains Malaysiana 52(9)(2023):
2571-2585
http://doi.org/10.17576/jsm-2023-5209-08
Nutritional and Bioactive Constituents of Antioxidant and
Antimicrobial Properties in Spinacia oleracea: A Review
(Juzuk Pemakanan dan Bioaktif Sifat Antioksidan dan
Antimikrob Spinacia oleracea: Suatu Tinjauan)
NUR HUDA-FAUJAN1,*,
SAIFUL IRWAN ZUBAIRI2 & AUNI AFIQAH AHMAD BAKER1
1Food Biotechnology Programme, Faculty of Science and Technology, Universiti Sains Islam Malaysia,
71800 Nilai, Negeri Sembilan, Malaysia
2Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia,
43000 UKM Bangi, Selangor, Malaysia
Diserahkan: 30 Mac 2023/Diterima: 30 Ogos 2023
Abstract
In recent years, overwhelming studies have recognized the excellent
functional and nutritional properties of green leafy vegetables that can be
gained through a proper human diet. Among the vegetables studied, Spinacia oleracea Linn. or commonly known as spinach is widely being acknowledged for
having a diverse range of nutritional composition and bioactive phytochemical
compounds. Spinach, which is grouped under the Amaranthaceae family, contains various beneficial effects owing
to their nutritional compositions, such as carbohydrates, proteins, fats, fibre, minerals,
vitamins, and bioactive constituents that are directly linked to various
bio-functional properties. The valuable bio-constituent of polyphenols that
exist in spinach contributes to its effective antioxidant and antimicrobial
properties. Therefore, the antioxidant from spinach extract is a promising
source of natural antioxidants to replace the harmful effect of synthetic
antioxidants. Moreover, it can inhibit cellular oxidative damage, increase storage
stability, and restrict the growth of a wide range of pathogenic bacteria,
which offers a huge prospect for potential food application. Therefore, the
main attention of this review was to highlight the effective antioxidant and
antimicrobial properties of phytochemical compounds in spinach extract.
Additionally, this review provided a comprehensive description of the wide
range of food applications with regards to the use of spinach extract.
Keywords: Antimicrobial; antioxidant; bioactive phytochemicals; food application; spinach Abstrak
Dalam beberapa tahun kebelakangan ini, banyak kajian telah mengiktiraf kebaikan sifat fungsian dan pemakanan sayur-sayuran berdaun hijau yang boleh diperoleh melalui diet manusia yang betul. Antara sayur-sayuran yang dikaji, Spinacia oleracea Linn. atau dikenali sebagai bayam oleh masyarakat tempatan diakui secara meluas mempunyai pelbagai komposisi nutrisi dan sebatian fitokimia bioaktif. Bayam yang dikelompokkan di bawah famili Amaranthaceae mengandungi pelbagai kesan berfaedah kerana komposisi pemakanannya seperti karbohidrat, protein, lemak, serat, mineral, vitamin dan juzuk bioaktif yang dikaitkan secara langsung dengan pelbagai sifat bio-fungsi. Bio-konstituen berharga polifenol yang wujud dalam bayam menyumbang kepada sifat antioksidan dan antimikrob yang berkesan. Oleh itu, antioksidan daripada ekstrak bayam adalah sumber antioksidan semula jadi yang berpotensi untuk menggantikan kesan berbahaya antioksidan sintetik. Selain itu, ia boleh merencat kerosakan oksidatif sel, meningkatkan kestabilan penyimpanan dan menyekat pertumbuhan pelbagai bakteria patogen yang menawarkan prospek besar untuk aplikasi makanan yang berpotensi. Oleh itu, perhatian utama kajian ini adalah untuk menyerlahkan sifat antioksidan dan antimikrob yang berkesan bagi sebatian fitokimia dalam ekstrak bayam. Di samping itu, ulasan ini memberikan penerangan menyeluruh tentang pelbagai aplikasi makanan berkaitan dengan penggunaan ekstrak bayam.
Kata kunci: Antimikrob; antioksidan; aplikasi makanan; bayam; fitokimia bioaktif
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