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Determination of ascorbic acid and a-tocopherol in selected edible plants and their relationship to antioxidant activity / Siti Rohani Kamiran

Antioxidant are compounds that found to delay and inhibit the formation of a free radicals, thus giving protection from all kinds of disease. Earlier studies had proven that antioxidant activities were high in vegetables and fruits. This experimental study was conducted to determine ascorbic acid, a...

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Main Author: Kamiran, Siti Rohani
Format: Thesis
Language:English
Published: 2003
Online Access:https://ir.uitm.edu.my/id/eprint/100099/1/100099.pdf
https://ir.uitm.edu.my/id/eprint/100099/
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spelling my.uitm.ir.1000992024-08-18T02:25:49Z https://ir.uitm.edu.my/id/eprint/100099/ Determination of ascorbic acid and a-tocopherol in selected edible plants and their relationship to antioxidant activity / Siti Rohani Kamiran Kamiran, Siti Rohani Antioxidant are compounds that found to delay and inhibit the formation of a free radicals, thus giving protection from all kinds of disease. Earlier studies had proven that antioxidant activities were high in vegetables and fruits. This experimental study was conducted to determine ascorbic acid, a - tocopherol hi selected edible plants and then* relationship to antioxidant activity. The concentration of ascorbic acid determined using 2, titration method in tapioca shoots, cekur manis, selom, kesom, pudina and ulam raja were 192.89, 10.2.00, 68.33, 45.87, 31.67, and 15.60mg/100g, respectively. Alpha - tocopherol content of all samples were determined using Hexane- ethyl- acetate extraction. The concentration of a - tocopherol in cekur manis, selom and ulam raja were 19.23, 10.16 and 7.12mg/100g, respectively. Only trace amount of a - tocopherol found in other samples. Sample were extracted using 80% methanol solution for antioxidant activity determination using p - carotene bleaching method. The sequence of the antioxidant activity in these plants were as follows: kesom, pudina, tapioca shoots, selom, cekur manis and ulam raja. The total antioxidant activity of these plants were compared to a - tocopherol and BHT as standard. This study indicates that the presence of only ascorbic acid or a - tocopherol in that particular plant does not contribute much to its antioxidant activity. The presence of other antioxidant compound like polyphenol or the combination of a few antioxidant compounds in that plant responsible for its high antioxidant activity. 2003 Thesis NonPeerReviewed text en https://ir.uitm.edu.my/id/eprint/100099/1/100099.pdf Determination of ascorbic acid and a-tocopherol in selected edible plants and their relationship to antioxidant activity / Siti Rohani Kamiran. (2003) Degree thesis, thesis, Universiti Teknologi MARA (UiTM). <http://terminalib.uitm.edu.my/100099.pdf>
institution Universiti Teknologi Mara
building Tun Abdul Razak Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Teknologi Mara
content_source UiTM Institutional Repository
url_provider http://ir.uitm.edu.my/
language English
description Antioxidant are compounds that found to delay and inhibit the formation of a free radicals, thus giving protection from all kinds of disease. Earlier studies had proven that antioxidant activities were high in vegetables and fruits. This experimental study was conducted to determine ascorbic acid, a - tocopherol hi selected edible plants and then* relationship to antioxidant activity. The concentration of ascorbic acid determined using 2, titration method in tapioca shoots, cekur manis, selom, kesom, pudina and ulam raja were 192.89, 10.2.00, 68.33, 45.87, 31.67, and 15.60mg/100g, respectively. Alpha - tocopherol content of all samples were determined using Hexane- ethyl- acetate extraction. The concentration of a - tocopherol in cekur manis, selom and ulam raja were 19.23, 10.16 and 7.12mg/100g, respectively. Only trace amount of a - tocopherol found in other samples. Sample were extracted using 80% methanol solution for antioxidant activity determination using p - carotene bleaching method. The sequence of the antioxidant activity in these plants were as follows: kesom, pudina, tapioca shoots, selom, cekur manis and ulam raja. The total antioxidant activity of these plants were compared to a - tocopherol and BHT as standard. This study indicates that the presence of only ascorbic acid or a - tocopherol in that particular plant does not contribute much to its antioxidant activity. The presence of other antioxidant compound like polyphenol or the combination of a few antioxidant compounds in that plant responsible for its high antioxidant activity.
format Thesis
author Kamiran, Siti Rohani
spellingShingle Kamiran, Siti Rohani
Determination of ascorbic acid and a-tocopherol in selected edible plants and their relationship to antioxidant activity / Siti Rohani Kamiran
author_facet Kamiran, Siti Rohani
author_sort Kamiran, Siti Rohani
title Determination of ascorbic acid and a-tocopherol in selected edible plants and their relationship to antioxidant activity / Siti Rohani Kamiran
title_short Determination of ascorbic acid and a-tocopherol in selected edible plants and their relationship to antioxidant activity / Siti Rohani Kamiran
title_full Determination of ascorbic acid and a-tocopherol in selected edible plants and their relationship to antioxidant activity / Siti Rohani Kamiran
title_fullStr Determination of ascorbic acid and a-tocopherol in selected edible plants and their relationship to antioxidant activity / Siti Rohani Kamiran
title_full_unstemmed Determination of ascorbic acid and a-tocopherol in selected edible plants and their relationship to antioxidant activity / Siti Rohani Kamiran
title_sort determination of ascorbic acid and a-tocopherol in selected edible plants and their relationship to antioxidant activity / siti rohani kamiran
publishDate 2003
url https://ir.uitm.edu.my/id/eprint/100099/1/100099.pdf
https://ir.uitm.edu.my/id/eprint/100099/
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score 13.211869

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