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Extraction of tannin (proanthocyanidins) from sapodilla fruit (manilkara zapota)

The Sapodilla was a member of the family Sapotaceae. From this study, the Tannin (Proanthocyanidins) compound from Sapodilla fruit is extracted by using freeze drying. Freeze drying produces Tannin in form of powder form. Tannin contain high Proanthocyanidins content, which the main component in Tan...

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Main Author: Jassninanabila Aliah
Format: Undergraduate Final Project Report
Published: 2015
Online Access:http://discol.umk.edu.my/id/eprint/6113/
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spelling my.umk.eprints.61132022-05-23T08:45:13Z http://discol.umk.edu.my/id/eprint/6113/ Extraction of tannin (proanthocyanidins) from sapodilla fruit (manilkara zapota) Jassninanabila Aliah The Sapodilla was a member of the family Sapotaceae. From this study, the Tannin (Proanthocyanidins) compound from Sapodilla fruit is extracted by using freeze drying. Freeze drying produces Tannin in form of powder form. Tannin contain high Proanthocyanidins content, which the main component in Tannin. Tannin extract has high anti-microbial properties which form clear zone when test with gram negative bacteria Escherichia coli. Besides that, Tannin also has anti-oxidadant properties when test with DPPH Assay. HPLC analysis shown that the percentages of Tannin decreased as the ripening of the fruit increased, at the same time, as the Tannin percentages decreased the percentages of Gallic acid increased. The statistical analysis shown the signicant values were 0.000 for clear zone data, 0.068 for antioxidant data, and 0.000 for HPLC data. 2015 Undergraduate Final Project Report NonPeerReviewed Jassninanabila Aliah (2015) Extraction of tannin (proanthocyanidins) from sapodilla fruit (manilkara zapota). Undergraduate Final Project Report thesis, Faculty of Agro Based Industry. (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/
description The Sapodilla was a member of the family Sapotaceae. From this study, the Tannin (Proanthocyanidins) compound from Sapodilla fruit is extracted by using freeze drying. Freeze drying produces Tannin in form of powder form. Tannin contain high Proanthocyanidins content, which the main component in Tannin. Tannin extract has high anti-microbial properties which form clear zone when test with gram negative bacteria Escherichia coli. Besides that, Tannin also has anti-oxidadant properties when test with DPPH Assay. HPLC analysis shown that the percentages of Tannin decreased as the ripening of the fruit increased, at the same time, as the Tannin percentages decreased the percentages of Gallic acid increased. The statistical analysis shown the signicant values were 0.000 for clear zone data, 0.068 for antioxidant data, and 0.000 for HPLC data.
format Undergraduate Final Project Report
author Jassninanabila Aliah
spellingShingle Jassninanabila Aliah
Extraction of tannin (proanthocyanidins) from sapodilla fruit (manilkara zapota)
author_facet Jassninanabila Aliah
author_sort Jassninanabila Aliah
title Extraction of tannin (proanthocyanidins) from sapodilla fruit (manilkara zapota)
title_short Extraction of tannin (proanthocyanidins) from sapodilla fruit (manilkara zapota)
title_full Extraction of tannin (proanthocyanidins) from sapodilla fruit (manilkara zapota)
title_fullStr Extraction of tannin (proanthocyanidins) from sapodilla fruit (manilkara zapota)
title_full_unstemmed Extraction of tannin (proanthocyanidins) from sapodilla fruit (manilkara zapota)
title_sort extraction of tannin (proanthocyanidins) from sapodilla fruit (manilkara zapota)
publishDate 2015
url http://discol.umk.edu.my/id/eprint/6113/
_version_ 1763303650149531648
score 13.211869

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