Nurul Atikah, Mohd Nazir (2016) Solvent concentration effect on antioxidant activity and total phenolic content of Malaysian herbs. Faculty of Chemical & Natural Resources Engineering, Universiti Malaysia Pahang.
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Solvent concentration effect on antioxidant activity and total phenolic content of Malaysian herbs - Table of contents.pdf - Accepted Version Download (281kB) | Preview |
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Solvent concentration effect on antioxidant activity and total phenolic content of Malaysian herbs - Abstract.pdf - Accepted Version Download (15kB) | Preview |
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Solvent concentration effect on antioxidant activity and total phenolic content of Malaysian herbs - Chapter 1.pdf - Accepted Version Download (98kB) | Preview |
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Solvent concentration effect on antioxidant activity and total phenolic content of Malaysian herbs - References.pdf - Accepted Version Download (116kB) | Preview |
Abstract
Generally, herbal plants that are relatively abundant sources of antioxidant compounds with high antioxidant activities have been consume for thousands of century by world population (Amin et al., 2004, 2006; Amin & Lee, 2005). The objective of this research was to determine total phenolic content, antioxidant activities of Malaysian herbal plants. The potential of using herbal Pandanus amaryllifolius (PA), Sauropus androgynous (SA) and Persicaria odorata (PO) as a natural antioxidant for food applications were investigated. Total phenolic content (TPC) of herbs was determined using Folin-Ciocalteau reagent assay and antioxidant activity were analyzed by using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. The determination of TPC and antioxidant activity was done for each plant extract by using ethanol as solvent, different concentration of ethanol aqueous solutions, including 95%, 75%, 50%, 25% and 0%. Different concentration of extraction solvents significantly affected the TPC of all samples. 75% ethanol extract of Persicaria odorata (PO) exhibited the highest TPC with 6.0910 mg GAE/L extract sample. Highest antioxidant activity is also obtained by 75% ethanolic extract of PO; however all plants showed positives correlation between TPC and DPPH assay. In conclusion, all herbs exhibit the potential sources of natural antioxidant that can be used as functional food in food industry.
| Item Type: | Undergraduates Project Papers |
|---|---|
| Additional Information: | Project Paper (Bachelor of Chemical Engineering) -- Universiti Malaysia Pahang – 2017, SV: DR. NURUL AINI BT MOHD AZMAN, NO. CD: 11206 |
| Uncontrolled Keywords: | Phenolic; herbs |
| Subjects: | T Technology > TP Chemical technology |
| Faculty/Division: | Faculty of Chemical & Natural Resources Engineering |
| Depositing User: | Mrs. Sufarini Mohd Sudin |
| Date Deposited: | 31 Dec 2018 04:13 |
| Last Modified: | 31 Dec 2018 04:13 |
| URI: | http://umpir.ump.edu.my/id/eprint/23180 |
| Download Statistic: | View Download Statistics |
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