02926ntm a2200373 i 4500 vtls000102958 KUKTEM 20251117113359.0 180219t20172016my a f am 000 0 eng d THE0000847(Local) 201905271621 nazirah 201802191130 saini UMP eng UMP rda FKKSA .A85 2017 r Bc. Nurul Atikah Mohd Nazir, author. Solvent concentration effect on antioxidant activity and total phenolic content of Malaysian herbs / Nurul Atikah Mohd Nazir Kuantan, Pahang : UMP, [2017] © 2016 xvi, 38 pages : illustrations (some color) ; 30 cm. + 1 CD-ROM text rdacontent text rdacontent unmediated rdamedia computer rdamedia volume rdacarrier computer disc rdacarrier text file PDF rda Faculty of Chemical & Natural Resources Engineering Project Paper (Bachelor of Chemical Engineering) -- Universiti Malaysia Pahang – 2017 Includes bibliographical references Generally, herbal plants that are relatively abundant sources of antioxidant compounds with high antioxidant activities have been consume for thousands of century by world population (Amin et al., 2004, 2006; Amin & Lee, 2005). The objective of this research was to determine total phenolic content, antioxidant activities of Malaysian herbal plants. The potential of using herbal Pandanus amaryllifolius (PA), Sauropus androgynous (SA) and Persicaria odorata (PO) as a natural antioxidant for food applications were investigated. Total phenolic content (TPC) of herbs was determined using Folin-Ciocalteau reagent assay and antioxidant activity were analyzed by using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. The determination of TPC and antioxidant activity was done for each plant extract by using ethanol as solvent, different concentration of ethanol aqueous solutions, including 95%, 75%, 50%, 25% and 0%. Different concentration of extraction solvents significantly affected the TPC of all samples. 75% ethanol extract of Persicaria odorata (PO) exhibited the highest TPC with 6.0910 mg GAE/L extract sample. Highest antioxidant activity is also obtained by 75% ethanolic extract of PO; however all plants showed positives correlation between TPC and DPPH assay. In conclusion, all herbs exhibit the potential sources of natural antioxidant that can be used as functional food in food industry. Faculty of Chemical & Natural Resources Engineering Dissertations Universities and colleges Disertations Theses 0 0 0 1 10000 10000 2019-09-04 0 FKKSA .A85 2017 r Bc. 0000122252 2019-09-04 00:00:00 1 2019-09-04 PSM 0 0 0 1 10000 10000 2019-09-04 0 CD 11206 | FKKSA .A85 2017 r Bc. 0000122253 2019-09-04 00:00:00 1 2019-09-04 PSM VIRTUA40 7686 7692 VTLSSORT0080*0200*0400*0900*1000*2450*2640*2641*3000*3360*3361*3370*3371*3380*3381*3470*5000*5020*5040*5200*6100*6500*6501*9992