Lim, Yee Peng and Sook, Fun Pang and M. M., Yusoff and Jolius, Gimbun (2018) Effect of extraction temperature and time on the extraction of phenolic compounds and antioxidant capacity of Phaleria macrocarpa fruit. In: Asia Proceedings of Social Sciences: AIC 2018, Advances in Managing Operations and Sustainability (AMOS 2018) , 8-9 December 2018 , Langkawi International Convention Center (LICC). pp. 14-18., 2 (1).
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Abstract
Phaleria macrocarpa (ver. name:‘mahkota dewa’) is a plant which has many medically useful antioxidant activities (Anggraini & Lewandowsky, 2015). The polyphenols responsible for this antioxidant activity has to be extracted before it can be routinely used (Shwter et al., 2016). This study investigates the extraction of polyphenols from P. macrocarpa fruits and its antioxidant activity (DPPH-RSA) under influence of extraction time and temperature. By employing maceration technique, the P. macrocarpa fruits extract showed the maximum total phenolic content (TPC), total flavonoid content (TFC) and DPPH-RSA with value of 69.5 mg QE/g DW, 183.2 mg GA/g DW and 171. 8 mg BHA/g DW, respectively at optimum extraction conditions of 60 min and 80 ºC (Fig. 1). Excellent and positive Pearson correlation coefficient with R 2> 0.91 between the TPC, TFC and antioxidant activities was observed.
| Item Type: | Conference or Workshop Item (Lecture) |
|---|---|
| Uncontrolled Keywords: | total phenolic content, total flavonoid content, antioxidant activity, maceration |
| Subjects: | Q Science > QD Chemistry T Technology > TP Chemical technology |
| Faculty/Division: | Centre of Excellence: Centre of Excellence for Advanced Research in Fluid Flow Faculty of Chemical & Natural Resources Engineering |
| Depositing User: | Prof. Dr. Jolius Gimbun |
| Date Deposited: | 29 Jan 2019 02:18 |
| Last Modified: | 17 Jul 2019 03:36 |
| URI: | http://umpir.ump.edu.my/id/eprint/23732 |
| Download Statistic: | View Download Statistics |
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