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Effect of extraction temperature on tannin content and antioxidant activity of quercus infectoria (manjakani)

This study was specifically aimed to investigate the effects of extraction temperatures on tannin and antioxidant activity; the interaction between these two responses towards the processing parameter chosen. The main bioactive compound; tannin was extracted from Quercus infectoria (Manjakani) galls...

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Main Authors: M. Z., Iylia Arina, Ya'akob, H.
Format: Article
Published: Elsevier Ltd. 2019
Subjects:
TP Chemical technology
Online Access:http://eprints.utm.my/id/eprint/88943/
https://dx.doi.org/10.1016/j.bcab.2019.101104
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spelling my.utm.889432020-12-29T04:43:18Z http://eprints.utm.my/id/eprint/88943/ Effect of extraction temperature on tannin content and antioxidant activity of quercus infectoria (manjakani) M. Z., Iylia Arina Ya'akob, H. TP Chemical technology This study was specifically aimed to investigate the effects of extraction temperatures on tannin and antioxidant activity; the interaction between these two responses towards the processing parameter chosen. The main bioactive compound; tannin was extracted from Quercus infectoria (Manjakani) galls using aqueous decoction method. Few different extraction temperatures were selected prior for the extraction of tannin from Q. infectoria galls optimally. The selected temperatures were at 50, 75 and 100?°C and the effects of these temperatures on tannin content and antioxidant activity were examined thoroughly. High Performance Liquid Chromatography (HPLC) was used to identify and quantify the active compounds mainly tannic acid found in Q. infectoria galls. Alternatively, DPPH radical scavenging assay was performed to analyse the antioxidant activity and trends affected from the extraction temperature. The results demonstrated that Q. infectoria aqueous extract gives the highest tannin concentration of 2233.82?±?1.311 and highest antioxidant activity approximately at 93.422?±?0.256% at the extraction temperature of 75°C. The outcomes of this study illustrate that extraction temperatures gave significant effects on the response variables (tannin content and antioxidant activity) respectively and the interaction between these responses were considered. Elsevier Ltd. 2019-05 Article PeerReviewed M. Z., Iylia Arina and Ya'akob, H. (2019) Effect of extraction temperature on tannin content and antioxidant activity of quercus infectoria (manjakani). Biocatalysis and Agricultural Biotechnology, 19 . ISSN 1878-8181 https://dx.doi.org/10.1016/j.bcab.2019.101104 DOI:10.1016/j.bcab.2019.101104
institution Universiti Teknologi Malaysia
building UTM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Teknologi Malaysia
content_source UTM Institutional Repository
url_provider http://eprints.utm.my/
topic TP Chemical technology
spellingShingle TP Chemical technology
M. Z., Iylia Arina
Ya'akob, H.
Effect of extraction temperature on tannin content and antioxidant activity of quercus infectoria (manjakani)
description This study was specifically aimed to investigate the effects of extraction temperatures on tannin and antioxidant activity; the interaction between these two responses towards the processing parameter chosen. The main bioactive compound; tannin was extracted from Quercus infectoria (Manjakani) galls using aqueous decoction method. Few different extraction temperatures were selected prior for the extraction of tannin from Q. infectoria galls optimally. The selected temperatures were at 50, 75 and 100?°C and the effects of these temperatures on tannin content and antioxidant activity were examined thoroughly. High Performance Liquid Chromatography (HPLC) was used to identify and quantify the active compounds mainly tannic acid found in Q. infectoria galls. Alternatively, DPPH radical scavenging assay was performed to analyse the antioxidant activity and trends affected from the extraction temperature. The results demonstrated that Q. infectoria aqueous extract gives the highest tannin concentration of 2233.82?±?1.311 and highest antioxidant activity approximately at 93.422?±?0.256% at the extraction temperature of 75°C. The outcomes of this study illustrate that extraction temperatures gave significant effects on the response variables (tannin content and antioxidant activity) respectively and the interaction between these responses were considered.
format Article
author M. Z., Iylia Arina
Ya'akob, H.
author_facet M. Z., Iylia Arina
Ya'akob, H.
author_sort M. Z., Iylia Arina
title Effect of extraction temperature on tannin content and antioxidant activity of quercus infectoria (manjakani)
title_short Effect of extraction temperature on tannin content and antioxidant activity of quercus infectoria (manjakani)
title_full Effect of extraction temperature on tannin content and antioxidant activity of quercus infectoria (manjakani)
title_fullStr Effect of extraction temperature on tannin content and antioxidant activity of quercus infectoria (manjakani)
title_full_unstemmed Effect of extraction temperature on tannin content and antioxidant activity of quercus infectoria (manjakani)
title_sort effect of extraction temperature on tannin content and antioxidant activity of quercus infectoria (manjakani)
publisher Elsevier Ltd.
publishDate 2019
url http://eprints.utm.my/id/eprint/88943/
https://dx.doi.org/10.1016/j.bcab.2019.101104
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score 13.211869

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