Cover Image

Effects of extraction temperatures on total flavonoid content and antioxidant activity of Piper sarmentosum Roxb. (Kaduk) / Nor Fadilah Rasuli

Piper sarmentosum Roxb. or "Kaduk", is one of potential herb to treat chronic diseases. It is traditionally consumed as drink and carminative as it contains various bioactive compounds with antioxidant activity. The yield of antioxidant compound from plants is influenced by several paramet...

Full description

Saved in:
Bibliographic Details
Main Author: Rasuli, Nor Fadilah
Format: Thesis
Language:English
Published: 2015
Subjects:
Botanical chemistry. Phytochemicals
Antioxidants
Online Access:http://ir.uitm.edu.my/id/eprint/27363/1/TD_NOR%20FADILAH%20RASULI%20HS%2015_5.pdf
http://ir.uitm.edu.my/id/eprint/27363/
Tags: Add Tag
No Tags, Be the first to tag this record!
id my.uitm.ir.27363
record_format eprints
spelling my.uitm.ir.273632020-01-21T03:34:04Z http://ir.uitm.edu.my/id/eprint/27363/ Effects of extraction temperatures on total flavonoid content and antioxidant activity of Piper sarmentosum Roxb. (Kaduk) / Nor Fadilah Rasuli Rasuli, Nor Fadilah Botanical chemistry. Phytochemicals Antioxidants Piper sarmentosum Roxb. or "Kaduk", is one of potential herb to treat chronic diseases. It is traditionally consumed as drink and carminative as it contains various bioactive compounds with antioxidant activity. The yield of antioxidant compound from plants is influenced by several parameters including temperature, pH and solvent during nourishment or beverage process preparation. To date, there is no information regarding the effect of heat treatment on antioxidant content and activity of Piper sarmentosum Roxb. leaf. The present study evaluates the effect of different extraction temperatures on the total flavonoid content (TFC) of Piper sarmentosum Roxb. leaf and their corresp~nding antioxidant scavenging activities. Colorimetric aluminium chloride assay were used to measure the TFC of Pir.er sarmentosum Roxb. leaf extracts at temperature 30°C, 40°C, 50°C, 60°C, 70°C, 80 C, 90°C and 100°C. The antioxidant free radical scavenging activity was measured using 2,2-diphenyl-I-picryhydrazyl (DPPH) assay. TFC of Piper sarmentosum Roxb. was significantly elevated with increasing of extraction temperature (p<0.05) starting from 8.54 until 22.6ImgQE. In addition, increase extraction temperature also significantly increase antioxidant free scavenging activity of Piper sarmentosum Roxb from 42.39 until 89.76% compared to unheated Piper sarmentosum Roxb. extract, 24.3%. TFC (0.02mg/ml) content were highly correlated with DPPH free radical scavenging activities (R = 0.866) and is influenced by extraction temperature. In conclusion, extraction temperature significantly influence the antioxidant content and activities as the highest level of TFC and antioxidant scavenging activity observed when P.sarmentosum Roxb leaves heated at 100°C. 2015 Thesis NonPeerReviewed text en http://ir.uitm.edu.my/id/eprint/27363/1/TD_NOR%20FADILAH%20RASULI%20HS%2015_5.pdf Rasuli, Nor Fadilah (2015) Effects of extraction temperatures on total flavonoid content and antioxidant activity of Piper sarmentosum Roxb. (Kaduk) / Nor Fadilah Rasuli. Degree thesis, Universiti Teknologi MARA.
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
topic Botanical chemistry. Phytochemicals
Antioxidants
spellingShingle Botanical chemistry. Phytochemicals
Antioxidants
Rasuli, Nor Fadilah
Effects of extraction temperatures on total flavonoid content and antioxidant activity of Piper sarmentosum Roxb. (Kaduk) / Nor Fadilah Rasuli
description Piper sarmentosum Roxb. or "Kaduk", is one of potential herb to treat chronic diseases. It is traditionally consumed as drink and carminative as it contains various bioactive compounds with antioxidant activity. The yield of antioxidant compound from plants is influenced by several parameters including temperature, pH and solvent during nourishment or beverage process preparation. To date, there is no information regarding the effect of heat treatment on antioxidant content and activity of Piper sarmentosum Roxb. leaf. The present study evaluates the effect of different extraction temperatures on the total flavonoid content (TFC) of Piper sarmentosum Roxb. leaf and their corresp~nding antioxidant scavenging activities. Colorimetric aluminium chloride assay were used to measure the TFC of Pir.er sarmentosum Roxb. leaf extracts at temperature 30°C, 40°C, 50°C, 60°C, 70°C, 80 C, 90°C and 100°C. The antioxidant free radical scavenging activity was measured using 2,2-diphenyl-I-picryhydrazyl (DPPH) assay. TFC of Piper sarmentosum Roxb. was significantly elevated with increasing of extraction temperature (p<0.05) starting from 8.54 until 22.6ImgQE. In addition, increase extraction temperature also significantly increase antioxidant free scavenging activity of Piper sarmentosum Roxb from 42.39 until 89.76% compared to unheated Piper sarmentosum Roxb. extract, 24.3%. TFC (0.02mg/ml) content were highly correlated with DPPH free radical scavenging activities (R = 0.866) and is influenced by extraction temperature. In conclusion, extraction temperature significantly influence the antioxidant content and activities as the highest level of TFC and antioxidant scavenging activity observed when P.sarmentosum Roxb leaves heated at 100°C.
format Thesis
author Rasuli, Nor Fadilah
author_facet Rasuli, Nor Fadilah
author_sort Rasuli, Nor Fadilah
title Effects of extraction temperatures on total flavonoid content and antioxidant activity of Piper sarmentosum Roxb. (Kaduk) / Nor Fadilah Rasuli
title_short Effects of extraction temperatures on total flavonoid content and antioxidant activity of Piper sarmentosum Roxb. (Kaduk) / Nor Fadilah Rasuli
title_full Effects of extraction temperatures on total flavonoid content and antioxidant activity of Piper sarmentosum Roxb. (Kaduk) / Nor Fadilah Rasuli
title_fullStr Effects of extraction temperatures on total flavonoid content and antioxidant activity of Piper sarmentosum Roxb. (Kaduk) / Nor Fadilah Rasuli
title_full_unstemmed Effects of extraction temperatures on total flavonoid content and antioxidant activity of Piper sarmentosum Roxb. (Kaduk) / Nor Fadilah Rasuli
title_sort effects of extraction temperatures on total flavonoid content and antioxidant activity of piper sarmentosum roxb. (kaduk) / nor fadilah rasuli
publishDate 2015
url http://ir.uitm.edu.my/id/eprint/27363/1/TD_NOR%20FADILAH%20RASULI%20HS%2015_5.pdf
http://ir.uitm.edu.my/id/eprint/27363/
_version_ 1685650261892136960
score 13.211869

Similar Items