Cover Image

Effect of Steaming on Antioxidant Activity in Extracts of Ipomoea batatas Roots

Ipomoea batatas are one of the important plant sources in term of their nutritional content which known to have high antioxidant. A heat stable antioxidant is important to ensure their effectiveness for neutralize the free radical in human body. The purpose of this study is to determine the effect o...

Full description

Saved in:
Bibliographic Details
Main Author: Nur Hazirah Abdul Razak
Format: Undergraduate Final Project Report
Language:English
Published: 2019
Online Access:http://discol.umk.edu.my/id/eprint/4695/1/NUR%20HAZIRAH%20BINTI%20ABDUL%20RAZAK.pdf
http://discol.umk.edu.my/id/eprint/4695/
Tags: Add Tag
No Tags, Be the first to tag this record!
id my.umk.eprints.4695
record_format eprints
spelling my.umk.eprints.46952022-05-23T20:31:02Z http://discol.umk.edu.my/id/eprint/4695/ Effect of Steaming on Antioxidant Activity in Extracts of Ipomoea batatas Roots Nur Hazirah Abdul Razak Ipomoea batatas are one of the important plant sources in term of their nutritional content which known to have high antioxidant. A heat stable antioxidant is important to ensure their effectiveness for neutralize the free radical in human body. The purpose of this study is to determine the effect of steaming on antioxidant activity in Ipomoea batatas root extracts. Fresh root was steamed at 0, 10, 20, 30 and 40 minutes respectively. The steamed roots were extracted using ethanol. The antioxidant activity, total phenolic and flavonoid content of the extracts were determined by 2,2-diphenyl-1-picrylhydrazyl, Folin- ciocalteu and Aluminium chloride assay, respectively. All result show significant difference (p ≤ 0.05) except for DPPH assay. Antioxidant activity shows highest value at 30 min 17.561 ± 0.211 %, total phenolic shows highest value at 20 min 16.802 ± 0.676mg BHTE/g raw material and flavonoid shows highest value at 10 min 27.861 ± 0.621mg QE/g raw material. It can be conclude that steaming increase the antioxidant activity however further increase of steaming time may destroyed antioxidant in the samples extracts. 2019 Undergraduate Final Project Report NonPeerReviewed text en http://discol.umk.edu.my/id/eprint/4695/1/NUR%20HAZIRAH%20BINTI%20ABDUL%20RAZAK.pdf Nur Hazirah Abdul Razak (2019) Effect of Steaming on Antioxidant Activity in Extracts of Ipomoea batatas Roots. Final Year Project thesis, Universiti Malaysia Kelantan. (Submitted)
institution Universiti Malaysia Kelantan
building Perpustakaan Universiti Malaysia Kelantan
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Kelantan
content_source UMK Institutional Repository
url_provider http://umkeprints.umk.edu.my/
language English
description Ipomoea batatas are one of the important plant sources in term of their nutritional content which known to have high antioxidant. A heat stable antioxidant is important to ensure their effectiveness for neutralize the free radical in human body. The purpose of this study is to determine the effect of steaming on antioxidant activity in Ipomoea batatas root extracts. Fresh root was steamed at 0, 10, 20, 30 and 40 minutes respectively. The steamed roots were extracted using ethanol. The antioxidant activity, total phenolic and flavonoid content of the extracts were determined by 2,2-diphenyl-1-picrylhydrazyl, Folin- ciocalteu and Aluminium chloride assay, respectively. All result show significant difference (p ≤ 0.05) except for DPPH assay. Antioxidant activity shows highest value at 30 min 17.561 ± 0.211 %, total phenolic shows highest value at 20 min 16.802 ± 0.676mg BHTE/g raw material and flavonoid shows highest value at 10 min 27.861 ± 0.621mg QE/g raw material. It can be conclude that steaming increase the antioxidant activity however further increase of steaming time may destroyed antioxidant in the samples extracts.
format Undergraduate Final Project Report
author Nur Hazirah Abdul Razak
spellingShingle Nur Hazirah Abdul Razak
Effect of Steaming on Antioxidant Activity in Extracts of Ipomoea batatas Roots
author_facet Nur Hazirah Abdul Razak
author_sort Nur Hazirah Abdul Razak
title Effect of Steaming on Antioxidant Activity in Extracts of Ipomoea batatas Roots
title_short Effect of Steaming on Antioxidant Activity in Extracts of Ipomoea batatas Roots
title_full Effect of Steaming on Antioxidant Activity in Extracts of Ipomoea batatas Roots
title_fullStr Effect of Steaming on Antioxidant Activity in Extracts of Ipomoea batatas Roots
title_full_unstemmed Effect of Steaming on Antioxidant Activity in Extracts of Ipomoea batatas Roots
title_sort effect of steaming on antioxidant activity in extracts of ipomoea batatas roots
publishDate 2019
url http://discol.umk.edu.my/id/eprint/4695/1/NUR%20HAZIRAH%20BINTI%20ABDUL%20RAZAK.pdf
http://discol.umk.edu.my/id/eprint/4695/
_version_ 1763303450019364864
score 13.211869

Similar Items