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Characterizing the kinetic of browning index, total chlorophyll and total phenolic content of clinacanthus nutans extract

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Bibliographic Details
Main Author: Muhammad Syafiq, Sani
Other Authors: Khairul Farihan, Kasim, Dr.
Format: Learning Object
Language:English
Published: Universiti Malaysia Perlis (UniMAP) 2021
Subjects:
Clinacanthus nutans
Traditional medicine
C. nutans
Online Access:http://dspace.unimap.edu.my:80/xmlui/handle/123456789/69930
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spelling my.unimap-699302021-02-25T07:22:30Z Characterizing the kinetic of browning index, total chlorophyll and total phenolic content of clinacanthus nutans extract Muhammad Syafiq, Sani Khairul Farihan, Kasim, Dr. Clinacanthus nutans Traditional medicine C. nutans Access is limited to UniMAP community. Clinacanthus nutans is well known for a long time for being used as traditional medicine in Malaysia to treat skin rashes, venomous insect bite and fever. Due to the benefits of this plant, a few manufacturer starts to commercialize this plant by producing numbers of product such as extract, juice and herbal drinks (tea). It is known that many plant based food products will turn brown during thermal processing due to non-enzymatic reactions. Thermal degradation kinetics of browning index, total chlorophyll and total phenolic content in C. nutans extract was investigated at varying levels of processing temperature (40–90 °C) and retention time (0-120 min). Both browning index and total chlorophyll content followed firstorder reaction kinetics while total phenolic content is zero order. In browning index, overall respective coefficient of determination (R2) is 0.9237 while the activation energy is 1.6629 × 10-3 Jmol-1. While for kinetic of total chlorophyll the respective coefficient of determination (R2) is 0.8808 and the activation energy is 3.3256 × 10-3 Jmol-1. For total phenolic content the R2 is 0.9543 is and the activation energy of 8.314 × 10-4 Jmol-1 . It is concluded that the optimization condition for thermal treatment of C. nutans extract at 55 ˚C is best for retaining total chlorophyll content and total phenolic content and at 71.7 ˚C it is best for preserving green color of C. nutans and total phenolic content. Results indicated that, the browning is increase due to chlorophyll degradation in C. nutans during thermal processing while Total phenolic content value increase at elevated temperature. 2021-02-25T07:22:30Z 2021-02-25T07:22:30Z 2016-06 Learning Object http://dspace.unimap.edu.my:80/xmlui/handle/123456789/69930 en Universiti Malaysia Perlis (UniMAP)
institution Universiti Malaysia Perlis
building UniMAP Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Perlis
content_source UniMAP Library Digital Repository
url_provider http://dspace.unimap.edu.my/
language English
topic Clinacanthus nutans
Traditional medicine
C. nutans
spellingShingle Clinacanthus nutans
Traditional medicine
C. nutans
Muhammad Syafiq, Sani
Characterizing the kinetic of browning index, total chlorophyll and total phenolic content of clinacanthus nutans extract
description Access is limited to UniMAP community.
author2 Khairul Farihan, Kasim, Dr.
author_facet Khairul Farihan, Kasim, Dr.
Muhammad Syafiq, Sani
format Learning Object
author Muhammad Syafiq, Sani
author_sort Muhammad Syafiq, Sani
title Characterizing the kinetic of browning index, total chlorophyll and total phenolic content of clinacanthus nutans extract
title_short Characterizing the kinetic of browning index, total chlorophyll and total phenolic content of clinacanthus nutans extract
title_full Characterizing the kinetic of browning index, total chlorophyll and total phenolic content of clinacanthus nutans extract
title_fullStr Characterizing the kinetic of browning index, total chlorophyll and total phenolic content of clinacanthus nutans extract
title_full_unstemmed Characterizing the kinetic of browning index, total chlorophyll and total phenolic content of clinacanthus nutans extract
title_sort characterizing the kinetic of browning index, total chlorophyll and total phenolic content of clinacanthus nutans extract
publisher Universiti Malaysia Perlis (UniMAP)
publishDate 2021
url http://dspace.unimap.edu.my:80/xmlui/handle/123456789/69930
_version_ 1698698283630723072
score 13.211869

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