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Effect of temperature and time to the antioxidant activity in Plecranthus amboinicus Lour

Problem statement: Processing of food involving heat will contribute to loss of nutritional content, thus it is important to measure and control temperature and time to reduce the loss. Approach: Examine the effects of variations in boiling temperature and boiling time on the antioxidant activity of...

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Main Authors: Abdul Rahim, Mohd S. Azman, Salihon, Jailani, Mohd Yusoff, Mashitah, Abu Bakar, Ibrahim, Damanik, Mohd Rizal Martua
Format: Article
Language:English
Published: Science Publications 2010
Subjects:
Q Science (General)
QD Chemistry
Online Access:http://irep.iium.edu.my/11377/1/ajassp.2010.1195.1199.pdf
http://irep.iium.edu.my/11377/
http://thescipub.com/abstract/10.3844/ajassp.2010.1195.1199
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spelling my.iium.irep.113772012-04-19T01:35:40Z http://irep.iium.edu.my/11377/ Effect of temperature and time to the antioxidant activity in Plecranthus amboinicus Lour Abdul Rahim, Mohd S. Azman Salihon, Jailani Mohd Yusoff, Mashitah Abu Bakar, Ibrahim Damanik, Mohd Rizal Martua Q Science (General) QD Chemistry Problem statement: Processing of food involving heat will contribute to loss of nutritional content, thus it is important to measure and control temperature and time to reduce the loss. Approach: Examine the effects of variations in boiling temperature and boiling time on the antioxidant activity of the boiling extract of Plecranthus amboinicus Lour. Fresh plants were boiled at 45, 60, 100 and 120[degrees]C for 1, 2 and 3 h respectively. The decoction was then filtered and the antioxidant activities of the extracted samples were measured on the basis of the scavenging activity of the stable 1,1-Diphenyl-2-Picrylhydrazyl (DPPH) free radical scavenging assay. Results: The antioxidant activity increased with the rise of temperature from 45-100[degrees]C but dropped when the extraction temperature was raised to 120[degrees]C. Two hours boiling time gave the highest antioxidant activities, but with no significant difference compared to 1 h boiling time (p>0.05). However, 3 h of boiling gave significantly (p<0.05) less antioxidant activity in the extract. Conclusion: Knowing the best boiling temperature and time will guide the future research in preserving antioxidant content of the plant when processing by boiling. Science Publications 2010 Article REM application/pdf en http://irep.iium.edu.my/11377/1/ajassp.2010.1195.1199.pdf Abdul Rahim, Mohd S. Azman and Salihon, Jailani and Mohd Yusoff, Mashitah and Abu Bakar, Ibrahim and Damanik, Mohd Rizal Martua (2010) Effect of temperature and time to the antioxidant activity in Plecranthus amboinicus Lour. American Journal of Applied Sciences , 7 (9). pp. 1195-1199. ISSN 1554-3641(O), 1546-9239 (P) http://thescipub.com/abstract/10.3844/ajassp.2010.1195.1199
institution Universiti Islam Antarabangsa Malaysia
building IIUM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider International Islamic University Malaysia
content_source IIUM Repository (IREP)
url_provider http://irep.iium.edu.my/
language English
topic Q Science (General)
QD Chemistry
spellingShingle Q Science (General)
QD Chemistry
Abdul Rahim, Mohd S. Azman
Salihon, Jailani
Mohd Yusoff, Mashitah
Abu Bakar, Ibrahim
Damanik, Mohd Rizal Martua
Effect of temperature and time to the antioxidant activity in Plecranthus amboinicus Lour
description Problem statement: Processing of food involving heat will contribute to loss of nutritional content, thus it is important to measure and control temperature and time to reduce the loss. Approach: Examine the effects of variations in boiling temperature and boiling time on the antioxidant activity of the boiling extract of Plecranthus amboinicus Lour. Fresh plants were boiled at 45, 60, 100 and 120[degrees]C for 1, 2 and 3 h respectively. The decoction was then filtered and the antioxidant activities of the extracted samples were measured on the basis of the scavenging activity of the stable 1,1-Diphenyl-2-Picrylhydrazyl (DPPH) free radical scavenging assay. Results: The antioxidant activity increased with the rise of temperature from 45-100[degrees]C but dropped when the extraction temperature was raised to 120[degrees]C. Two hours boiling time gave the highest antioxidant activities, but with no significant difference compared to 1 h boiling time (p>0.05). However, 3 h of boiling gave significantly (p<0.05) less antioxidant activity in the extract. Conclusion: Knowing the best boiling temperature and time will guide the future research in preserving antioxidant content of the plant when processing by boiling.
format Article
author Abdul Rahim, Mohd S. Azman
Salihon, Jailani
Mohd Yusoff, Mashitah
Abu Bakar, Ibrahim
Damanik, Mohd Rizal Martua
author_facet Abdul Rahim, Mohd S. Azman
Salihon, Jailani
Mohd Yusoff, Mashitah
Abu Bakar, Ibrahim
Damanik, Mohd Rizal Martua
author_sort Abdul Rahim, Mohd S. Azman
title Effect of temperature and time to the antioxidant activity in Plecranthus amboinicus Lour
title_short Effect of temperature and time to the antioxidant activity in Plecranthus amboinicus Lour
title_full Effect of temperature and time to the antioxidant activity in Plecranthus amboinicus Lour
title_fullStr Effect of temperature and time to the antioxidant activity in Plecranthus amboinicus Lour
title_full_unstemmed Effect of temperature and time to the antioxidant activity in Plecranthus amboinicus Lour
title_sort effect of temperature and time to the antioxidant activity in plecranthus amboinicus lour
publisher Science Publications
publishDate 2010
url http://irep.iium.edu.my/11377/1/ajassp.2010.1195.1199.pdf
http://irep.iium.edu.my/11377/
http://thescipub.com/abstract/10.3844/ajassp.2010.1195.1199
_version_ 1643606491600519168
score 13.211869

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