Extraction of propolis by using water and evaluation by TLC, HPLC and UV VIS spectrophotometry / Darlene Tan Tzet Lene
Material type:
TextPublisher: Kuantan, Pahang : UMP, 2018Description: xiii, 71 pages : illustrations (some color) ; 30 cm. + 1 CD-ROMContent type: - text
- unmediated
- computer
- volume
- computer disc
- THE0001430(Local)
| Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
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Final Year Report
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UMPLIB GAMBANG | CD 11344 | FTeK .T363 2018 r Bc. (Browse shelf(Opens below)) | 1 | Not for loan | 0000122923 | ||
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Final Year Report
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UMPLIB GAMBANG | FTeK .T363 2018 r Bc. (Browse shelf(Opens below)) | 1 | Not for loan | 0000122922 |
Faculty of Engineering Technology
Project Paper (Bachelor Of Manufacturing Engineering Technology (Pharmaceutical) -- Universiti Malaysia Pahang – 2018
Includes bibliographical references
The objective of this research was to perform extraction of propolis using water as extraction solvent and analyze the propolis extract by using Thin Layer Chromatography (TLC), High Performance liquid Chromatography (HPLC) and Ultraviolet–Visible (UV-Vis) Spectrophotometry. The effect of propolis to solvent ratio was determined by increasing the ratio from 1:5, 1:10 to 1:15 where the extraction yield of extract were 5.95%, 9.05% and 7.16% respectively. Larger ratio increases extract yield, however, extract yield at ratio larger 1:10 will not further increase percentage. Analysis by UV-Vis Spectrophotometry was carried out to determine the total flavone, flavonols and total phenolic contents in Water Extracted Propolis (WEP). Both contents showed a highest concentration in the 1:5 ratio, which were 3.33 mg Quercetin Equivalent (QE)/g and 6.12 mg Gallic Acid Equivalent (GAE)/g respectively. TLC analysis detected caffeic acid components in WEP at 𝑅𝑓 value of 0.22. However, in HPLC analysis, the caffeic acid was not detected in sample at the retention time of 3.82 minutes as per reference of the standard caffeic acid chromatogram. Split peak and baseline drift were also observed in WEP during HPLC analysis and requires troubleshooting process. WEP showed lower amount of total flavone, flavonols and total phenolic contents as compared to ethanolic extracted peopolis (EEP) and olive oil extracted propolis (OEP). For TLC, chrysin components was detected in EEP whereas none of the components were detected by OEP. For HPLC, caffeic acid were not detected all three propolis extracts.